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?
Back when I first arrived in New Jersey (for new readers – I moved to New York city from California in November of 2009, but on the way I stayed in NJ with my parents for a few days) I hit up Whole Foods for some awesome prepared foods, like this butternut squash with baby spinach recipe:
Then the other day Sue sent me a link to the recipe on Wegmans’ site and I knew I had to try it. I didn’t really have many of the ingredients – I only had butternut squash, actually – but what I made was great. The original recipe had butternut squash, baby spinach, red onions, and dried cranberries (craisins). My recipe was…
Roasted Butternut Squash with Broccoli and Raisins
Ingredients (serves 3-4 as a side)
- 1 butternut squash, chopped in 1-inch cubes (probably 2-3 pounds) (optionally peeled – I never peel squash though)
- 1.5 cups of broccoli
- 2 tablespoons olive oil
- salt & pepper, to taste
- a few shakes of garlic powder (to replace the onions I didn’t have)
- handful of raisins ~ 1/4 cup (optionally chopped up – I chopped mine in small pieces)
- Preheat the oven to 400F.
- Chop the squash and broccoli. Toss with olive oil, salt, pepper, and garlic powder. Spread them out on a baking tray and roast in the oven for 50 minutes.
- While the veggies are roasting, chop up the raisins and soak them in water. Drain them.
- Take the veggies out of the oven and mix in the raisins.
- Serve hot or room temperature. I put PARMESAN on mine.
Along with this I had a nice salad with organic rotisserie chicken on top. Delicious!
What’s your favorite squash recipe? I love ROASTING squash as well as steaming kabocha.
I love the addition of broccoli to this salad. It has so many health benefits (click through to see 42 science-backed ones!) not to mention it is delicious.