1 bulb fennel, trimmed and sliced as thinly as possible
1/4 small red onion
Freshly ground black pepper, to taste (optional)
In a medium to large bowl, whisk together the oil, lemon juice, and salt. Set aside. Cut the avocado in half lengthwise. Twist the two halves so they “pop” apart. Remove the pit: either edge it out with a spoon, or smack the sharp blade of a knife into it, twist just a bit a pull it out (just be sure to use caution when then pulling the pit off the blade!). Use the tip of the knife to cut the avocado into slices or cubes—carefully cutting through the flesh but not through the peel. Then push the peel, as if you’re trying to flip it inside-out, over the bowl full of dressing and the slices or chunks will fall right out! Toss to coat the avocado with the dressing, mashing some of the avocado into the dressing, if you like. Trim off and discard the root end and the green stalks of the fennel (if there are some frilly leaves attaches to the stalks, reserve them to use as a garnish, if you like). Cut the bulb in half lengthwise, lay the halves cut side-down on a cutting surface, and slice crosswise as thinly as possible (or use a kitchen mandoline). Add the fennel to the bowl.
Peel and thinly slice the red onion. Tame its sharp flavor by rinsing the slices in cold water and then patting them thoroughly dry. Add them to the bowl. Toss to coat the vegetables evenly with the dressing. Add black pepper and more salt to taste. If you reserved some fennel fronds, use them as a delicate and tasty garnish. Serve the salad immediately, or cover and chill for a few hours—just be sure to cover the surface of the salad directly with waxed paper or plastic wrap to keep the avocado from browning.
[print-me target=”.post-content”]
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 Lehman2016-06-25 11:53:282016-06-25 11:55:45Fennel and Avocado Salad
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)
Preheat oven to 385 degrees. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside. In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.) Bake 20 to 25 minutes and allow to cool completely.
Fennel and Avocado Salad
Fennel and Avocado Salad
In a medium to large bowl, whisk together the oil, lemon juice, and salt. Set aside. Cut the avocado in half lengthwise. Twist the two halves so they “pop” apart. Remove the pit: either edge it out with a spoon, or smack the sharp blade of a knife into it, twist just a bit a pull it out (just be sure to use caution when then pulling the pit off the blade!). Use the tip of the knife to cut the avocado into slices or cubes—carefully cutting through the flesh but not through the peel. Then push the peel, as if you’re trying to flip it inside-out, over the bowl full of dressing and the slices or chunks will fall right out! Toss to coat the avocado with the dressing, mashing some of the avocado into the dressing, if you like. Trim off and discard the root end and the green stalks of the fennel (if there are some frilly leaves attaches to the stalks, reserve them to use as a garnish, if you like). Cut the bulb in half lengthwise, lay the halves cut side-down on a cutting surface, and slice crosswise as thinly as possible (or use a kitchen mandoline). Add the fennel to the bowl.
Peel and thinly slice the red onion. Tame its sharp flavor by rinsing the slices in cold water and then patting them thoroughly dry. Add them to the bowl. Toss to coat the vegetables evenly with the dressing. Add black pepper and more salt to taste. If you reserved some fennel fronds, use them as a delicate and tasty garnish. Serve the salad immediately, or cover and chill for a few hours—just be sure to cover the surface of the salad directly with waxed paper or plastic wrap to keep the avocado from browning.
[print-me target=”.post-content”]
Roasted Fennel with Parmesan
Roasted Fennel with Parmesan
Preheat the oven to 375 degrees F.
Clean and cut the fennel bulbs: cut them horizontally into 1/3-inch-thick slices and reserve the fronds.
Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they’re cooking.
Sprinkle with the salt and pepper, then with the Parmesan.
Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.
[print-me target=”.post-content”]
Blueberry Muffins
Blueberry Muffins
Preheat oven to 385 degrees. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside. In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times. Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.) Bake 20 to 25 minutes and allow to cool completely.
[print-me target=”.post-content”]