fennel

Soup of Canellinni Beans, Fennel, and Mustard Greens

Soup of Canellinni Beans, Fennel, and Mustard Greens

  • 1 white onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 3 cloves garlic, minced 
  • 1/2 bunch mustard greens, torn into bite sized pieces
  • 15-ounce can of canellinni beans, drained
  • 4 cups low-sodium chicken stock
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 4 tablespoons parmesan cheese, grated and divided
  • 1/2 a lemon, cut into wedges
  1. In a large heavy stock or soup pot heat the olive oil over medium-high heat. Add the onion and fennel and cook until the fennel is softened, about 7–8 minutes.
  2. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often, until greens are wilted, about 5 minutes.
  3. Add the beans and chicken stock and bring to a boil. Reduce heat and simmer gently, being careful not to mash the beans, for 10 minutes.
  4. Add half of the parmesan cheese and season with salt and pepper to taste.
  5. Divide among bowls, top with a pinch of parmesan. Serve with lemon wedges.
 
 

Pickled Vibrant Sandwich Slaw

Pickled Vibrant Sandwich Slaw

For the pickling brine:

  • 1 cup distilled white vinegar
  • 4 tablespoons sugar
  • 2 tablespoons Kosher salt
  • 2 tablespoons yellow mustard seeds
  • 1 cup cold water

For the pickles:

  • 5 cups of slivered or julienned mixed firm vegetables. use different colors for a more visually stunning final product. We recommend using a mix of carrot, radish, yellow and orange bell pepper, beet, fennel, and cucumber
  • Optional: a few slices of jalapeño or other hot pepper

Other equipment:

 

  1. In a non-reactive pot over medium heat, combine the vinegar, sugar, salt and mustard seeds and bring to a simmer. Stir only until sugar and salt dissolve.Turn off heat.
  2. Add the water and allow the mixture to cool to lukewarm temperature.
  3. Divide vegetables between jars layering them in to make a rainbow of colors.
  4. If using, set the funnel over one of the jars and pour the brine over the vegetables. Repeat with remaining jars.
  5. Refrigerate until ready to eat. The pickling process will start immediately. You will taste the difference within an hour but the real magic happens after a day or more.

Enjoy as a amazingly tasty and colorful addition to sandwiches or as a side to grilled foods. Try it in a grilled cheese sandwich the next time we have a rainy fall evening, you won't be disappointed.

Note: These are refrigerator pickles, no need to can. They should last for a month or more without any change in taste or appearance. Ensure that your vegetables are completely submerged in the brine to prevent premature spoilage.

Fennel, Parsley, and Red Onion Salad

Fennel, Parsley, and Red Onion Salad

  • 1 fennel bulb, trimmed, halved lengthwise and thinly sliced 
  • 1 cup parsley leaves
  • 1 small red onion, halved lengthwise and thinly sliced 
  • 1/2 teaspoon celery seeds
  • Juice and Zest from 1 lemon 
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  1. Prepare an ice-water bath in a large mixing bowl.

  2. Soak the parsley leaves and sliced fennel and onion in a colander set in the ice-water bath. Let soak 10 minutes. This not only chills the final salad down for a nice treat on a summer night, it also smoothes the onion's intense flavor. 

  3. Drain, and transfer to a salad spinner. Spin until dry, and transfer to a serving bowl.

  4. Add the celery seeds, lemon juice, lemon zest, and olive oil. Toss to combine.

  5. Season with salt and freshly ground pepper.