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I have been cooking with a lot of fennel recently. I was not a big fan of fennel until a few months ago. I am not sure what exactly happened but now I find myself buying a pack of fennel bulbs every time I am in Trader Joes.. and I am there very often.
I find myself eating it raw mainly in salads but it tastes delicious roasted with a bit of olive oil, salt and pepper. I used the roasted variety as a pizza topping or even on a salad- they were delicious.
This salad is a bit different as it does not have any lettuce greens. It has lots of sliced fennel, orange segments and creamy avocado. They all make an amazing combination- with the crunch fennel, juicy oranges and soft avocados.
I made a simple lime and orange dressing with a bit of roasted cumin seeds.
The salad was simply delicious… to make a meal of it, one can add some chicken, shrimp or chunks of delicious fish…
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If you are trying to incorporate more fish into your diet- this is a great dish to make. I usually buy my fish from a local store in our town. I love the freshness and variety they have. I sometimes buy the frozen variety from Trader Joes. It is cheaper and as long as I pick the wild caught kind, I am happy with my choice.
I bought a pack of frozen sole from there. I had never cooked with it before and thought it looked really good. My family prefers mild, white fish and this seemed to fit the bill.
I brought it home and decided to cook it in a very simple way. I wanted to make a balsamic glaze and pair it with tomatoes to top the fish. Balsamic glaze is super simple to make- all you have to do is cook down some balsamic vinegar with garlic, salt and pepper. The trick is to stay close to the stove while the vinegar is cooking down as it tends to get super thick almost instantly.
I paired the delicious fish with simple broccoli and roasted potatoes. To keep the carbs down, I had just a few of the potato pieces. Honestly, the fish was so yummy, I really didn’t miss the carbs…
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I love using chicken sausage. It is hard to tell the links are made with chicken instead of pork or beef. They are healthier and honestly, more delicious. I love using them for all sorts of things including in pasta.
For this dish I bought fresh linguini from Whole Foods. My plan was to make the sausage ragu with pappardelle but while ordering it, the lady behind the counter got confused and gave me linguini instead. I didn’t have the heart to correct her and decided to go with it. Somehow when I make ragu I always envision it with the wide, pappardelle like pasta.. but linguine works really well.
I served this delicious pasta with a big green salad and some red wine… it was a great week night meal…
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This is a delicious salad, inspired by Martha Stewart. I watched her during the holidays and this was a salad she made with roast pork.. but I think it would be great with a yummy pasta dish. It is especially very nice in the winter as it includes beets, carrots and fennel. All the veggies are grated or sliced. The mixture of all the colors is beautiful.
I made it easy and bought shredded carrots. I peeled the beets and grated them using a box grater. I used my trustee mandolin to slice the fennel. One could just use a sharp knife to slice the fennel thin as well.
The great thing about this salad is that one can make it in advance. The flavors and colors meld together and taste delicious.
I made an orange dressing with fresh orange juice, agave, Dijon mustard and white wine vinegar- very simple and yet very flavorful!
The salad was delicious and full of crunch!
- 2 fennel bulbs, trimmed and peeled and sliced thin
- 1 cup shredded carrots
- 2 medium beets, grated
Place all the grated and sliced vegetables into a salad bowl. Mix well and keep aside.
- ½ cup freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 teaspoons agave
- 4 to 6 tablespoons extra virgin olive oil (depends how tart you like your dressing)
Place the orange juice, vinegar, mustard, agave, oil, salt and pepper in a small bowl. Place a lid and shake for 30 seconds or till the dressing is emulsified.
Dress the salad half an hour before serving. Check for seasonings and serve.