Posts Tagged ‘fennel’
Fennel Risotto with Lamb Sausage
Fennel is one of those vegetables you can use alone or as a spice, garnish or herb. Its subtle anise flavor pairs well with apple and cheese; shellfish (lobster or crab); asparagus and garlic; orange and mint; potatoes and onions and so forth. It’s deliciously light served as a salad, in a pasta, or in…
Read MoreVegetable Orzo with Seared Sea Scallops
A while ago I purchased vegetable dyed orzo but hadn’t used it until now. That’s the problem with limited cupboard space in that things get pushed to the back or under a pile. I was going through the small island cabinet for something else when I found the orzo. It just so happened that Peter…
Read MoreKale Salad with Wild Rice and Cranberries – A Vegan Delight!
How can anyone resist a salad that is popping with color? Not only is it colorful but healthy. Kale’s anti-oxidant health benefits means it has been studied more extensively in cancer research than any other health condition. Kale’s nutrient richness is found in three areas: 1) antioxidant nutrients, 2) anti-inflammatory nutrients, and 3) anti-cancer nutrients…
Read MoreOuzo Braised Cabbage with Pork Sausage
Good food begins in the field. If ever there was a truism that reflects the philosophy and flavors of the Greek country kitchen, that would be it. Diane Kochilas I had been reminded of our trip to Greece (3 years ago) via long-time friend and fellow food blogger Michelle with her postings on her recent…
Read MoreAvocado, Fennel and Grapefruit Salad with Grilled Shrimp
What to make for dinner on a Friday evening when you don’t want to spend much time in the kitchen? A salad! Salads can be whipped up in no time, they’re packed with vitamins and minerals, and you can add whatever you like or whatever is in the fridge that needs to be used before…
Read MoreFennel, Celery Root, Parsely & Red Onion Salad with Lemon & Olive Oil
The electronic world is vastly different from what it was say, even five years ago. My husband and I are intrigued by what this electronic era has to offer and usually embrace the changes. And with these changes often comes a bit of debate as to whether or not the change is positive. Let’s take…
Read MoreFennel and Cucumber Salad with Goat’s Cheese and Dill
As I sit here composing this, I look back on all that went on in our lives last year and for some odd, unexplainable reason, I feel that 2012 (a leap year) is going to be a good one. Not that 2011 was a poor one for us, but it certainly had its challenges. Perhaps,…
Read MoreWagyu Beef and Sautéed Vegetables
My husband and I have been away from home for nearly 3 weeks and I am gagging to cook! We are currently in NYC and the place we are staying has a mini kitchen and so I decided to prepare dinner in our room. I had to think of something that was easy and didn’t…
Read MoreSpinach, Fennel and Roquefort Filo Pies
Roquefort cheese is blue cheese made from sheep’s milk and hails from the South of France. Its distinctive veins of green mold helps to give it a sharp taste with salty overtones. Roquefort is also delicious on top of steak, in salads and perfect with fortified wines A perfect starter, these vegetarian tartlets are delicious…
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