Beans, Greens & Fennel

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...

Carrot Soup with Coconut Milk

Adapted from Vegetarian Times   Ingredients 4 Tbs. olive oil, divided 1 small onion, halved and diced (1 cup) 1/2 small fennel bulb, halved and thinly sliced (1/2 cup) 1 clove garlic, minced (1 tsp.) 11/2 lb. carrots, sliced 3 cups low-sodium vegetable broth 1...

Turkish Style Pickles (Tursu)

adapted from Istanbul by Rebecca Seal These pickles keep for months in the fridge. Makes 1 34 fl oz jar Ingredients 1 lb 5 oz mixture of any of the following shallots, baby onions, garlic cloves baby carrots or sliced whole carrots, sliced fennel, radishes,...

Roasted Cherry Tomato and Fennel Soup

From Saved by Soup, Judith Barrett 1 pint cherry tomatoes, cut in half and seeded ½ lb fresh fennel (about 1 small bulb), tall stalks and leaves discarded and bulb cut into 2-inch pieces 1 medium-size onion, cut into 2- inch pieces 2 teaspoons olive oil 4 cups chicken...

Low Fat Roasted Vegetable Broth

from Saved by Soup (Note: this writer thinks this is the world’s best veggie broth) 1 large onion, cut into eighths ¼ lb fresh fennel (about ½ small bulb) 1 large leek, wash and cut into 2” pieces 1 lb fresh plum tomatoes, cut in quarters 4 ribs celery, trim and cut...