Wedding countdown: 3 days.
This afternoon we have a special errand downtown and then my parents are going to take us to NJ along with our kitties (Bobby is heading back up for another day of work and his bachelor party…!).
While I am running around, here is a yummy seasonal (and local) recipe for you. I got baby fennel from the local section of FreshDirect’s website the other day (don’t forget about my FreshDirect coupon – 20% off) and didn’t know what to do with it. I figured grilling is always a no-fail recipe method, so that is what I did.
Baby fennel is a licorice-y veggie (though not quite as harsh as fully ripened fennel). The leaves, seeds, and roots are all edible. It’s a decent source of vitamins A and C, niacin, and potassium; it also has a little bit of calcium, iron, and of course dietary fiber. It’s popular in Italian cooking and is called “finocchio” in Italy.
Grilled Baby Fennel Recipe
- 1 bunch of baby fennel
- 2-3 teaspoons peanut or olive oil (or oil of choice)
- salt and pepper
- (grill – or a saute pan would probably work)
- salad dressing (optional)
- Trim the feathery leaves off of the top of the fennel (don’t know if you want to eat these? too odd for me).
- Rub the fennel with the oil, salt, and pepper. Grill for 10 minutes (George is the best).
- (If you don’t have a grill you could just saute the leaves – with roots attached – in a pan.)
- Top with your salad dressing of choice – I used a creamy cilantro dressing from Trader Joe’s.
Exercise of the day: no idea yet! walking to work (1.4 miles) and probably a short calming yoga podcast.
Have you ever had baby fennel?