Tag Archives: fennel

Summer Pasta Salad with Fennel

10 May

Summer Pasta Salad with Fennel

Ingredients:

* 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 ½ cups)
* 4 oz uncooked whole-wheat pasta, shell shape (about 1 ½ cups)
* 1/3 cup olive oil
* ¼ cup fresh lemon juice
* 1 tsp dried oregano
* 1 Tbsp Dijon mustard
* ½ tsp table salt
* ¼ tsp black pepper
* 2 medium garlic cloves, minced
* 1 large can black olives, drained
* 1 medium orange pepper, chopped (about 1 cup)
* 1 medium sweet red pepper(s), chopped (about 1 cup)
*1 cup grape tomatoes
* 1 medium yellow summer squash, halved lengthwise and sliced (about ½ cup)
* 1 fennel bulb chopped
* 1 cup frozen green peas, thawed

Procedure:

* Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

* Meanwhile, in a large bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic.

* Combine cooked pasta with vegetables and dressing in the bowl; toss thoroughly to coat. Cover and chill about 2 hours.

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Fall Stew

2 Dec

Fall Stew

Ingredients:

*1 pound Italian Sausage (no preservatives, no artificial ingredients)

*1/2 onion (chopped)
* 1 ½ cups canned fire roasted tomatoes
* 3 cups chicken stock
* One ½-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano (you can adapt and use dried if needed)
* One large butternut squash, peeled, seeded, and cut into bite-sized chunks (about 1 inch)
* 3 carrots, peeled and cut into bite-sized chunks
* 3 parsnips, peeled and cut into bite-sized chunks
* 1 fennel bulb, trimmed and diced
* 1 pack frozen Brussels Sprouts
* 2 teaspoons salt or to taste
* 1/8 teaspoon freshly ground black pepper
* 1 tsp cream of tarter
* dash of red pepper flakes (optional)

Procedure:

Heat oil (bacon grease or oil of your choice) in a big pot over medium heat. Add chopped onion, cook until a little browned and add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.

Raise heat to medium high. Add tomatoes, stock, cream of tarter, and herbs; simmer over medium heat until liquid starts to thicken,  25 minutes. Add squash, carrots, parsnips, fennel. Season with salt and pepper. Cover, and simmer until vegetables are tender, about 25 minutes. Add Brussels sprouts, and cook, covered, around 15 minutes more (cook until Brussels Sprouts are tender).

PLEASE NOTE: if serving to children use mild sausage!