Oh, woe is fennel. Not enough people are enamored of her, and as such, not enough people know her charms. Yes, I did just assign a sex to fennel, though, as finocchio in Italian, I guess it’s already been decided that fennel is male. But the curves! Have you seen the curves? We grow fennel… Continue Reading
Category Archives: Vegetarian
Cinnamon-Roasted Butternut Squash with Dried Cranberries
Nearly every holiday, I show up with some variation on orzo salad. At Easter, there are peas, asparagus, and goat cheese, at Christmas, I’ll arrive with a version containing sundried tomatoes, walnuts, and feta, and, of course, you just know I’m showing up at your Labor Day party with a chopped up Caprese salad dumped… Continue Reading
Sicilian-Style Roasted Cauliflower with Orange, Fennel Seed, and Raisins
I do have a tendency to obsess about certain foods during certain seasons – asparagus now, tomatoes in August, pumpkin in October – though roasted cauliflower seems to be more of a year-round obsession. It’s just that it’s so easy to prepare, and can be treated so many different ways: served with grated Pecorino Romano… Continue Reading
Cannellini in Fiasco: White Beans Cooked in a Ball Jar
It was an accident, really, that cannellini in fiasco even entered my life. During the frantic pace of the holidays, between baking apple cakes and wrapping jam jars in pretty paper, I saw a chef on our local cable news station demonstrating his technique for these beans, cooked in a giant Ball jar. Chef’s closing… Continue Reading
Lunch to Go: Israeli Cous Cous Salad with Cinnamon-Roasted Sweet Potatoes
For the last month and a half, one version or another of this salad has been my workaday companion. Sometimes it’s made with butternut squash, sometimes apples stand in for pears, occasionally, there are walnuts rather than hazelnuts. But this version is my favorite. And so, I am embarking on Week Seven of this Israeli… Continue Reading