In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.
Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.
In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:56:352016-10-09 19:56:35Orecchiette with Indian Spiced Cauliflower and Peas
1 small leek, white and light green part, halved lengthwise and then cut crosswise about ½ inch
4 tbsp. butter
In a large sauté pan sauté the fennel and anchovy in the butter until the fennel softens. Stir in
he white pepper and ground fennel. Add the flour and cook a few minutes to let the flour lose that floury taste. Slowly stir in 1 cup of the half and half and cook a few minutes until the sauce thickens a bit. Place the cooked mixture in a blender, add the remaining quarter cup of half and half and puree until smooth. Set aside.
In a large sauté pan sauté the celery and leek in the butter just until the leek softens a bit (about 6 to 7 minutes) Place the celery/ leek mixture into a 9 x9 inch baking dish and pour the fennel sauce over. Bake in a pre heated 350F oven, covered for about 45 to 50 minutes. Uncover and bake for 15 minutes or more until the sauce thickens. Combine the cheese and panko and sprinkle over the casserole. Increase the oven temp to 425F and bake another 15 minutes or so. Let the casserole rest 5 to 10 minutes before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:55:552016-10-09 19:55:55Celery and Fennel Gratin
½ cup fresh flat-leaf parsley leaves with tender stems
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt, freshly ground pepper
2 ounces Parmesan, shaved
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool. Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl; season with salt and pepper. Serve salad, topped with Parmesan.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-09 19:55:102016-10-09 19:55:10Shaved Celery and Fennel Salad
Orecchiette with Indian Spiced Cauliflower and Peas
Orecchiette with Indian Spiced Cauliflower and Peas
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.
Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.
In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.
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Celery and Fennel Gratin
Celery and Fennel Gratin
Creamy fennel sauce
Gratin
he white pepper and ground fennel. Add the flour and cook a few minutes to let the flour lose that floury taste. Slowly stir in 1 cup of the half and half and cook a few minutes until the sauce thickens a bit. Place the cooked mixture in a blender, add the remaining quarter cup of half and half and puree until smooth. Set aside.
In a large sauté pan sauté the celery and leek in the butter just until the leek softens a bit (about 6 to 7 minutes) Place the celery/ leek mixture into a 9 x9 inch baking dish and pour the fennel sauce over. Bake in a pre heated 350F oven, covered for about 45 to 50 minutes. Uncover and bake for 15 minutes or more until the sauce thickens. Combine the cheese and panko and sprinkle over the casserole. Increase the oven temp to 425F and bake another 15 minutes or so. Let the casserole rest 5 to 10 minutes before serving.
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Shaved Celery and Fennel Salad
Shaved Celery and Fennel Salad
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool. Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl; season with salt and pepper. Serve salad, topped with Parmesan.
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