Fennel and Summer Squash Soup

originally posted July 16, 2020

Ingredients

• 1 large fennel bulb (fronds reserved, bulb sliced ½ inch thick)

• Lemon juice to taste

• Salt to taste

• Dash or two or four of white wine to taste

• 2 tablespoons extra virgin olive oil

• Approximately 2lbs mixed summer squash sliced ½ inch thick

• 1 (or many) large garlic cloves, smashed

• 1 large onion thinly sliced

• 1 quart chicken stock

• Freshly ground pepper

• ½ cup crème fraîche

• Chopped spring onions for garnish

Preparation

1. In a medium saucepan, cover the sliced fennel bulb with water. Add the lemon juice and a large dash of salt and bring to a boil. Cover and simmer over low heat until the fennel is nice and tender, about 15-20 minutes. Drain the fennel and set aside.

2. In a large pot, heat the olive oil. Add the summer squash, onion, and garlic. Season with salt and white wine and cook over moderate heat, stirring occasionally, adding dashes of more oil and wine as needed until softened, about 10 minutes. Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring occasionally, until the vegetables have softened completely, about 8 minutes. 

3. Cool the vegetable glory down to a warm temp. Working in batches, puree the soup in a blender. Return the soup to the pot and season to taste with salt and pepper. 

4. Ladle the soup into shallow bowls that delight your soul. Dollop one tablespoon of the crème fraîche into each serving and swirl in prettily. Garnish with fennel fronds and thin sliced spring onions and serve. Soup can be refrigerated up to 2 days. Reheat gently over medium low heat, being careful not to burn. 

Swiss Chard Fritters

Swiss Chard Fritters

• 1 bunch Swiss chard, stems removed (don't throw them out!*)
• 1/2 cup parsley, chopped
• 1/4 cup cilantro, chopped
• 1/4 cup dill, chopped
• 1 teaspoons grated nutmeg
• 1/2 teaspoon sugar
• 3 tablespoons all-purpose flour
• 2 cloves garlic, chopped
• 2 large eggs
• 1/2 cup crumbled feta cheese
• Olive oil
• Salt and Pepper to taste
• Lemon wedges and crème fraîche, for serving

1. Salt a large pot of water and bring it to a boil.
2. Add the chard leaves and simmer for 5 minutes. Remove from pot, drain, and lay out on a kitchen towel to dry.
3. Fit your food processor with the chopping blade. Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended.
4. Turn out the chard mixture into a work bowl and fold in the feta by hand.
5. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When the oil is hot, spoon in 1 heaping tablespoon of the chard mixture for each fritter. You can fry 2 or 3 spoonfuls at a time depending upon the size of your pan but make sure to leave a little space between each fritter to allow room to flip them. Flatten each fritter by pressing down on them with your spatula.
6. Fry for 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels to drain.
7. Repeat with the remaining swiss chard mixture. You may need to add another tablespoon oil to the pan between batches.
8. Serve warm, with lemon wedges and a drizzle of crème fraîche.

*Stems from leafy greens, especially the bright and colorful Swiss chard stems, make a great crunchy topping. For an added crunch flash fry the stems, chopped up into little bite sized bits, in butter or oil with garlic and shallot until browned. Drain on a paper towel and toss over a salad or soup or store in the fridge for up to 3 days.

Warm Crunchy Snow Pea Salad

Warm Crunchy Snow Pea Salad

• 1 tablespoon unsalted butter
• 1/4 cup almonds, sliced thin
• 1/2 pound snow peas, trimmed
• 2 teaspoons minced shallot
• 1 teaspoon fresh lemon juice
• Salt and pepper

1. Melt the butter in skillet over medium heat.
2. Add the almonds, toss to coat in the butter, and cook, stirring frequently, until golden and the butter begins to brown, about 2 minutes.
3. Add the snow peas and shallot and sauté until snow peas are crisp and tender and darkened in spots, about another 2 minutes.
4. Remove the skillet from the heat and add the lemon juice, tossing to coat fully.
5. Season to taste with salt and pepper and serve.

Lemon Parsley Salad Dressing

Lemon Parsley Salad Dressing

•  1/4 of a preserved lemon, peel only (optional)
• 1/2 cup fresh parsley leaves, minced
• 2 – 3 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 small clove garlic, minced (optional)
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. dry mustard

If you have some preserved lemons on hand, take 1/4 of one, rinse off the pulp, and mince the peel. Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid, too. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).

Moroccan Carrot Salad with Parsley and Roasted Lemon

Moroccan Carrot Salad with Parsley and Roasted Lemon

Adapted from the Food Network’s website

• 1 large lemon, washed, sliced into thin rounds, and then quartered

• ¼ cup extra-virgin olive oil

• 1 ½ teaspoons ground cumin

• ¼ teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• 2 pinches cayenne pepper

• ½ teaspoon orange zest, plus ¼ cup orange juice

• Kosher salt and freshly ground black pepper

• 6 carrots, peeled and grated

• ¼ cup chopped fresh parsley

• 2 tablespoons toasted pine nuts

1. Place lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.

2. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt and pepper.

3. While whisking, pour ¼ cup olive oil.

4. Add carrots, parsley and pine nuts.

5. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning.

6. Drizzle in some lemon infused oil to taste.