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Couscous with Roasted Fennel and Toasted Almonds
Couscous with Roasted Fennel and Toasted Almonds
Soak raisins in orange juice until they plump up, about 1 – 2 hours; strain, and set aside. Toss fennel wedges in one tablespoon of olive oil, pepper and salt; spread on a lined baking sheet and roast in a 350 oven for about 12-15 minutes, until edges are beginning to brown, and the fennel wedges are softening – but still have a little bite. Toast almonds on a separate pan in the oven until lightly browned; allow to cool; coarsely chop, and set aside. While fennel and almonds are in the oven, bring chicken stock to a boil over high heat; add couscous, stir, cover, and remove from heat; let rest for about 15 minutes until all of the stock is absorbed. In a separate bowl, whisk together shallots and vinegar, then whisk in remaining 2 tablespoons of olive oil; add pepper and salt to taste. Transfer couscous to a serving bowl and fluff with fork; stir in the orange-soaked raisins, and fennel fronds; toss with enough of the vinaigrette to lightly coat everything – be sure to include all of the shallot bits. Top with roasted fennel and almonds; finish with a sprinkling of ground pepper and coarse sea salt.
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Shanghai Noodles with Chicken and Bok Choy
Shanghai Noodles with Chicken and Bok Choy
Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside. In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside. Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portions of the green onions and serve immediately.
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Fresh Tomato and Arugula Pasta
Fresh Tomato and Arugula Pasta
Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula; heat just until greens are wilted. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
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