by Laura Lutz | Oct 25, 2019 | Recipes
Inspired by Bon Appétit Makes 4 servings Ingredients: 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets and/or carrots), tough skins peeled 1 cup walnuts 2 large garlic cloves Kosher salt ⅓ cup extra-virgin olive oil, plus more for drizzling 3...
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...
