1 large bulb or 2 small to medium bulbs fresh fennel 2 large bell peppers, different colors, thinly sliced 1 head radicchio, halved and shredded Juice of 1 lemon 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper
Chop and reserve 1/4 cup fennel fronds. Cut fennel bulbs in half and thinly slice. Combine with peppers, radicchio, lemon juice, and olive oil, garnish with the reserved fennel fronds, and salt and pepper, to taste. Toss and let flavors combine for 15 minutes, toss again and serve. Based on a recipe by Rachael Ray
This is a recipe I modified from the fabulous book, From Asparagus to Zucchini. I added more vinegar for more zing and more soy sauce for more flavor, and switched out the sugar with local honey. I used a low-sodium Tamari, so if you’re using a full sodium soy sauce you might want to taste for saltiness before adding the 2nd teaspoon. It’s best if you put it in the fridge for at least an hour for it to marinate and cool.
2 cucumbers 2 tablespoons rice wine vinegar or white
This pasta features a variety of flavors, including garlic, ginger, tahini (sesame paste), sherry and sherry vinegar, and more. The dish is finished off with grated fresh carrot on the top, mimicking fresh grated cheese on top of an Italian pasta dish. A nice salad with Tahini Asian Dressing works well as a side to this dish. (I modified this dish from Barefoot Contessa Cookbook, cutting much of the oil and adding more spice and the grated carrot.)
3 to 6 garlic cloves, roughly chopped (depending on your love for
Back in college, I worked as a cook for a guy running shipwreck diving trips around Isle Royale. From him I learned some of the best meals are the ones where you “throw all the ingredients in a pot and let it cook awhile.” This recipe comes from A Good Day for Soup, by Jeannette Ferrary (Chronicle Books). You can adapt the vegetables and seasonings as it suits you. Does well as a vegetarian dish also (use veggie stock). All hail the lazy cooks!
Ingredients 4 tablespoons oil 2 onions - chopped 4 cloves garlic - minced 1 red bell pepper - seeded
The roasted red pepper compote is a wonderful addition to grilled pork chops. From Mon Cheri Cooking School and Caterers (Sunnyvale, California)
Ingredients 1-2 (Red) Peppers - roasted and chopped 1 small Sweet Onion or 2 scallions - diced 1-2 cloves Garlic - chopped 1 tablespoon Fresh Parsley - diced 2 tablespoons capers 1/4 cup Olive Oil 2 tablespoons Red Wine Vinegar Hot Pepper flakes to taste (optional)
Ingredient quantities can be varied to suit taste.
Directions To roast peppers: Cut peppers in half and seed. Place under broiler skin side up until charred black. Or place