by Laura Lutz | Sep 15, 2019 | Recipes
Inspired by foodnetwork.com Makes 4 (side dish) servings Ingredients 4 T olive oil 4 fennel bulbs, cut into 1/4″ slices, reserve fronds 1/3 cup shredded Parmesan cheese Salt and pepper to taste Instructions Preheat oven to 375°F. Lightly oil the bottom of a...
by Laura Lutz | Jul 8, 2019 | Recipes
Nothing says summer like steamed shellfish. This recipe calls for mussels but tastes just as great with clams. Before cooking the mussels (or clams), place them in a bowl of cold water to clean them. Make sure all the mussels are shut when you start the recipe. If any...
by Christine Taylor Garner | Oct 28, 2018 | Recipes
This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes. For an extra smoky-spiciness, try adding Smoked Chipotle powder...
by Christine Taylor Garner | Aug 6, 2018 | Recipes
Fresh jumbo shrimp sautéed with white wine, fennel and onion, atop creamy arborio rice with Parmesan. I like to add a little kale in here too, towards the end to keep its bright color. Slice along the stems to remove them, then stack the soft leaves and cut crosswise...
by Christine Taylor Garner | Jul 30, 2018 | Recipes
White beans sautéed with spinach, garlic and roasted fennel with Parmesan, or nutritional yeast for a vegan option. This can be served as a light vegetarian entree or as a great side dish for chicken or fish. Serves: 4 Ingredients Chicken or vegetable broth as needed...
