Category Archives: 19. Veggies

Oct15

Zucchini Pasta Topped with Roasted Tomatoes, Basil Pesto and Walnuts

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zucchini pasta and roasted tomatoes

Zucchini Pasta Topped with Roasted Tomatoes, Basil Pesto and Walnuts

Serves 4

 Here’s a very delicious and economical healthy dish that is perfect for the vegetarian, the person who wants no carbs and for the person who wants to loose some weight. It’s also a pretty one to serve.  It’s a dish that does entail a bit of effort and time but the end result is well worth it and you can cut out some steps if you so desire.  As well, if you wish to serve it for guests as a more “complete” meal, you can serve it topped with lightly sautéed shrimp–and I like them sprinkled with some crushed red pepper flakes- and a side of crusty French bread.  Bon Appetite!!

roasted tomatoes

Ingredients for the Roasted Tomato Topping:

  1. 1 ¼ lb. Roma Tomatoes, sliced thin
  2. 3 cloves garlic, sliced
  3. 3 Tblsp. olive oil
  4. S & P
  5. 5 sprigs fresh rosemary
  6. 5 sprigs fresh thyme

Directions:

  1. Preheat oven to 325 degrees
  2. Line a cookie sheet or other baking sheet with aluminum foil
  3. In a medium size bowl lightly mix the tomatoes with the garlic cloves, olive oil and S&P until they are evenly coated.
  4. Place the seasoned tomato slices in one layer on your pan and bake on middle rack in the oven.  Bake for about 30 minutes—till the tomatoes are shriveled and softened.
  5. Also bake the zucchini inner cut parts for the last 15 minutes (see step #2 below in the instructions for the Zucchini Pasta).
  6. Remove the tomatoes from oven and wrap the aluminum foil around them and place back in oven to keep warm.  Same for the zucchini. Hint: Before serving the tomatoes, remove the herb sprigs.

zucchini pastazucchini ready to be made into pasta (2)zucchini ready to be roasted

Ingredients for the Zucchini Pasta:

  1. 2 ½ lbs. of zucchini, julienned into long strips with your vegetable peeler
  2. 1/2 C. Pesto –(see recipe below—or you can use a purchased product)

 Instructions for the Zucchini Pasta:

  1. With a vegetable peeler, peel the unskinned zucchini into long strips down to the soft and seedy inner part. Save these parts and cut them into halves. You will be roasting these for a side garnish to your dish. (see instruction step # 5 above).  Place the zucchini “pasta” peels in a large pot along with the pesto. Mix well to coat all of the peels and cook and stir lightly over medium heat for 5 minutes.  Do this step right before serving.
  2. Place the cut seedy zucchini parts on a separate baking dish lined with aluminum foil.  Brush each slice with some of your pesto and bake in the oven for the last 15 minutes of your tomato slice baking.  When somewhat browned and softened, you can wrap this in the aluminum foil to keep warm in the oven. (see instruction step #5 above)

Ingredients for the Basil Pesto (This makes 1/2 C. of pesto):

  1. 1 C. of washed torn off basil leaves
  2. 1 garlic clove, minced
  3. 1 Tblsp. lightly toasted chopped walnuts or whole pine nuts
  4. 1/4 C. olive oil
  5. S&P

Instructions for the Pesto:

  1. Place ingredients basil leaves, clove, nuts and half of the olive oil in a processor.  Process and then add the rest of the olive oil.  Finish processing.
  2. If you want extra pesto, double (or more) this recipe.  It’ll store in the refrigerator for a couple of weeks and will also freeze well (particularly if you top it with additional olive oil) for several months.

Ingredients for the topping of the served dish:

  1. 1 Tblsp. lightly toasted chopped walnuts or whole pine nuts. So when you toast the nuts for your pesto toast an extra Tblsp. for your topping.
  2. Shaved Parmesan

zucchini pasta and roasted tomatoes

Serving the dish:

  1. Place the zucchini pasta in the middle of your dish. Top with the tomatoes and garlic and the toasted nuts and Parmesan.  Place the roasted inner zucchini halves around the “pasta” (pictured above) or if you wish you can serve the “pasta” surrounded by shrimp.  (pictured below)

zucchini pasta with shrimp

Oct7

Eggs in Mini Pumpkins with Squash or Sweet Potato Hash

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Eggs in Mini Pumpkins with Squash or Sweet Potato Hash

mini-pumpkin, egg and squash hashegg in mini pumpkin w sweet potato hash

Serves 4

Left picture with squash; right one with sweet potato

This is probably not a dish that you will make more than once or twice a year, but for around Halloween or Thanksgiving, it’s a colorful and yummy dish with which to surprise your family and overnight guests for a breakfast or brunch. It’s a pretty and unique dish to serve and I think just plain memorably fun.

Ingredients:

  1. 4 mini orange pumpkins (4 inches in diameter) which you’ve cut about 1/3rd of the way down, seeded and spoon-scraped clean the insides so that an egg will fit in nicely. The pumpkin inner flesh is delicious to eat with the egg. SAVE THE TOPS FOR DÉCOR and if they have a stem, all the better.
  2. 1-2 Tblsp. olive oil for the frying pan
  3. 1 small package cut up fresh squash and cut up even smaller by you into 1/2 inch diced pieces or 1 sweet potato peeled and coarsely shredded or grated.
  4. 1/2 C. onion or shallot, minced
  5. 1 red pepper cut longwise into slender strips
  6. 1/2 C. uncooked bacon, diced or Black Forest ham diced
  7. 1/2 C. olive oil
  8. 1/4 C. balsamic vinegar
  9. 1-2 Tsp. red chili flakes
  10. 2 cloves garlic, minced
  11. 2 Tblsp. fresh sage or rosemary, minced
  12. S&P
  13. 4 large eggs

Instructions:

  1. Preheat oven to 375 the day of serving.
  2. In a small bowl whip together the olive oil, vinegar, chili flakes, garlic cloves and sage or rosemary. Reserve about 2 Tblsp. to either brush on the bottom of the pumpkins before placing in an egg or to drizzle on top of your egg when the egg is cooked.
  3. In a medium sized frying pan, heat up the 1-2 Tblsp. olive oil and sauté the onion or shallot along with the red pepper strips until both are softened (about 5 minutes).
  4. Add the vinaigrette to the onion/red peppers and quickly add the sweet potato or squash; gently stir everything so well mixed.  Cook over medium heat, stirring occasionally, uncovered until softened and tasting pretty good (about 10 minutes).  At this point you can put a lid over the skillet to keep warm until you serve your egg/pumpkin or you can refrigerate it and reheat it with the pumpkins and eggs when you cook them. If you refrigerate the hash, let it come to room temp before putting in the oven with the pumpkins. Baking the hash in the oven will crispen the hash and you may prefer it like that.
  5. The day of serving, for the pumpkins, line a baking sheet with foil and place them on the foil lined baking sheet, cut side down.
  6. Bake the pumpkins on the sheet for 15 minutes. Remove from oven.
  7. Turn the pumpkins right side up on your baking sheet and if you wish, brush the inside of the pumpkins with a little of the leftover vinaigrette and season with S&P or save the vinaigrette for top of the egg drizzle when the egg is cooked. Crack one egg into the center of each pumpkin and if you wish to have a crisper hash or need to reheat your room temp hash, single layer that around your pumpkins.
  8. Return the baking sheet to the oven and continue baking until the eggs are almost set—around 15 minutes.  Start keeping a close eye on them about 10 minutes on and remember that when the pumpkin is out of the oven, the eggs will cook a bit more inside the hot pumpkins.
  9. To serve: Spoon the hash onto plates and nestle the pumpkins in the center. Lean one pumpkin top on the side of each pumpkin.  Drizzle a bit of the vinaigrette on top of the egg if you desire.
Aug12

Whole Chicken Fryer Casserole (for the busy cook)

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chicken fryer casseroleplated chicken fryer casserole

Whole Chicken Fryer Casserole

4 servings

 Here’s another easy, financially economical and healthy chicken veggie dish for a busy mom or dad to make. It’s also easy for a single person who comes home to weary to really cook and also wants some good left over’s for the rest of the week.  The 3.5 lb. fryer coast under $7 at Atkinsons’ and the veggies I used didn’t cost that much and actually were what I already had in the frig.  I used a large round deep Pyrex casserole dish and it baked at 375F in an hour and a half.  It was delicious and will easily feed 4.  It’s a breeze to assemble and I warrant that the kids will like it as well.

Ingredients:

  1. One 3.5 whole fryer chicken
  2. One 8-oz pre-packaged fresh  brown or white sliced mushrooms
  3. 1 Zucchini cut in half and then cut the halves in half so you have 4 long pieces
  4. 2 peeled carrots cut in huge chunks
  5. 2 celery ribs cut in huge chunks
  6. 4 Green onions—cut in chunks
  7. Fresh basil—place some in the chicken cavity and more within the veggies and if you wish a bay leaf to put in the veggies.
  8. 4-8 cloves of garlic—unpeeled or peeled—left whole—put one or two in the chicken’s cavity
  9. 1 large tomato cut in chunks
  10. Any other veggie you have and think might go well including parsley, etc.
  11. S&P to taste
  12. Up to 3/4 C. olive oil

Instructions:

  1. Pre-heat oven to 375F.
  2. Smear or spray some olive oil all over the inside of your dish.
  3. Place the veggies in the dish and mix well with some S&P to taste and some olive oil as well.
  4. Place whole rinsed and pat dried chicken which has some basil and garlic cloves in the cavity on top of the veggies and pour more olive oil on it.  Then S&P it to your taste.
  5. Place in oven and bake for about 1.5 hours.

I served this with rice and if you wish, a green salad on the side.  Desert? I had some of my homemade no-churn Mango Ice Cream only I had put fresh blue berries in it which turned out very yummy.  I  now am almost never without some sort of version of this ice cream in my freezer.  Enjoy!!!!

Aug3

Creamless Creamed Corn with Shitakes and Lemon

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Creamless Creamed Corn with Shitakes and Lemon

creamless creamed corn

Serves 6

I love our wonderful Hagerman white corn.  So, while it lasts and is so well priced, here’s a recipe that I thought was easy to make and very good to eat.  Hope you enjoy it as well.

Ingredients:

  1. 6 medium sized shitake mushrooms (I used the fresh but if you wish use the dry and dehydrate them in boiling water for 15 minutes before using.)
  2. 10 ears white corn, shucked
  3. 2 Tblsp. olive oil
  4. 2 medium shallots, minced
  5. 1 or 2 cloves of garlic, minced
  6. 1 Tsp. finely grated lemon zest
  7. 1 Tblsp. lemon juice
  8. Salt and freshly ground pepper

Directions:

  1. Place a grater, the box or ladder kind, in a large deep bowl.  I put the bowl in my sink to keep the splattering to a minimum because the following process can be a bit messy.  
  2. On the coarse side of the grater, grate 5 ears of the corn all the way to the cob.  With the other 5 ears, take a serrated knife and cut off the kernels.  Then coarse grate the empty cobs to release all of their juices.  If you wish to have fewer whole kernels, totally grate more of the ears and leave fewer for the larger kernel selection.  (You can also release the cob juices with the dull side of a knife; however, I found that grating them on the coarse side of my grater did the trick very nicely.) 
  3. Mince the shitake mushrooms.
  4. Over medium high heat, place your oil and when it is hot, add the mushrooms, shallots and garlic.  Turn the heat to medium low and cook them, stirring every now and then, till softened—about 10 minutes.
  5. Increase the heat to high and when the oil sizzles (you may want to add more oil if you feel there isn’t enough), add the corn and its juices.
  6. Cook the mixture over medium high heat, till corn is thick and shiny—about 3 minutes.
  7. Add the lemon zest, lemon juice and S&P. 
  8. Serve and enjoy!!!!

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jun22

Zucchini au Bon Gout

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Simple, Easy, Fresh and Healthy plus Lovely to Look At.  That’s what this recipe is all about.

Zucchini Au Bon Gout

Serves 8

Ingredients:

  1. 1.       8 small whole zucchini, scrubbed and trimmed
  2. 2.       2 C. peeled ,chopped tomatoes (canned & drained is fine)
  3. 3.       1 C. bread crumbs, cooked in butter until crisp or packaged if need be
  4. 4.       S&P to taste
  5. 5.       Grated Parmesan

 

Directions:

  1. Preheat oven to 450
  2. Simmer the zucchini in a little water until BARELY tender (8 to 10 minutes depending on the size). Drain and cool.
  3. When the zucchini are cool, cut in half lengthwise.  If need be, scoop out the seeds from each half and invert the halves to drain.
  4. In a baking dish, arrange the zucchini, cut side up, and fill the cavities with equal parts chopped tomatoes and croutons.  Sprinkle with S&P and cheese.
  5. Bake until heated through.  Then brown under the broiler just before serving.

 

 

 

Mar15

Minestrone–Good Anytime of the Year

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minestrone

Minestrone-Good Anytime of the Year

4-6 servings

I love this kind of soup—full of veggies, tasty besides and beautiful to look at.  No meat necessary here because the pasta and the chickpeas make for a perfect protein.  It’s also an inexpensive way to feed a group.  If you wish to add a larger variety of veggies, feel free.  Zucchini, crookneck and leaks always make a nice addition.  Sometimes, when serving in pretty shallow bowls, I’ll even float a tablespoon or so of sherry and then top with the shredded Parmesan or Romano.   A nice light desert for this dinner is some poached pears.  Look for the recipe on the blog.

 

Ingredients:

  1. 2 Tblsp. olive oil
  2. 1/2- 3/4 C. diced pancetta (optional)
  3. 2 carrots-peeled and chopped into ¼ inch slices or diced if you wish
  4. 2 stalks celery-chopped into ¼ inch slices or diced if you wish
  5. 2 dried bay leaves
  6. 3-4 peeled garlic cloves-minced
  7. 1 large red onion finely chopped
  8. S&P to taste
  9. 8 oz. sliced mushrooms or 1 oz. dried wild mushrooms, chopped
  10.  One cup cherry tomatoes or 1/2 C. thinly sliced sun-dried tomatoes
  11.  1/4 C. chopped parsley
  12. 1 small bunch purple (or green) organic kale, washed and chopped
  13.  1 C. dry DeLucco small shells pasta—cooked
  14.  5 C. chicken (or veggie) stock
  15.   2 C. chickpeas—if canned, well rinsed
  16.   Romano or Parmesan for topping and possibly Sherry

Directions:

  1. Heat the olive oil in a large pot over medium high heat.
  2. When the oil is hot, add the pancetta and cook about 3 minutes. Then add the carrots, celery, bay leaves, garlic, onion, parsley and S&P. If you want a thicker soup, now’s the time to add a tablespoon or two of flour.
  3. Stir until the veggies are glistening and soft—about 10 to 12 minutes.
  4. Add the mushrooms, tomatoes, kale and 5 C. chicken stock; bring to a boil. You can also add at this point a favorite dry seasoning of yours.
  5. Turn down heat to medium-heat and cook uncovered for about 30 minutes.
  6. Add the cooked pasta and the chickpeas and cook about 10 more minutes.
  7. Remove the bay leaves and serve accompanied with crusty French bread and topped with Romano or Parmesan cheese.

 

 

Mar12

Carotte Melange

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carottes melange

Carotte Melange

2 servings

Tasty, Easy and Healthy

Ingredients:

  1. 2 peeled carrots—1 cut crosswise in 1 inch pieces; the other shaved with a peeler.
  2. 7 whole Brussels sprouts
  3. 2 garlic cloves—peeled or unpeeled
  4. Chives—green and whites chopped
  5. 3 whole cloves
  6. 2 florets of a whole star anise
  7. 3/4 C. chicken bouillon

Directions:

  1. Place all the ingredients in a medium sized pan. Bring the bouillon to a boil; lower the heat to an active simmer (medium low)  and cook till carrots and sprouts are tender (about 10 minutes).  Remove whole cloves and anise florets before eating.

 

 

Mar6

Artichokes Spells Green Goodie for St. Pat’s

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Frost Kissed Artichokes are in town—just in time to celebrate the GREEN of St. Pats (PART ONE)

This is the first of a two series presentation of Artichoke Recipes—so stay tuned!!

 

I do really enjoy artichokes and have had a lot of fun with new comers in the instruction of the “how to eat” an artichoke.  When I resided in CA I used to grow these edible thistles in my yard so I garnered very fresh chokes that barely needed to be cooked.  Here our chokes are usually a bit older however the ones I picked up the other day at the Bellevue Atkinsons’ for such a good price were the frost kissed variety so I knew that they weren’t very old. Sure enough, when cooking them I started smelling their fragrant aroma in 20 minutes and 5 minutes later, they were done and delicious. Frost Kissing occurs when the temps drop below 32 degrees resulting in an enhanced nutty flavored artichoke. So if you like this veggie, hurry and get some.  They also make great appetizers.

 

There are a myriad of ways to which to treat this thistle in a culinary fashion.  I’ve even been given a recipe dealing with using raw artichoke strips in a salad.  Sad to say, I was very disappointed with that recipe. Below is the way I’ve always cooked my choke plus another easy greener recipe I thought you might enjoy.  Next week will be another very tasty recipe that my editor, Leslie Thompson, a terrific cook, is offering for the followers of this column.   

 

Basic Instruction for Prepping an Artichoke:

Hold the choke by its long end and with a scissor, cut the individual leaf ends off so that the thorns are removed; next, with a serrated knife, cut both ends of the choke: the stem close to the choke bottom and the very top off about 1/2 inch.  Now wash them and they are ready to be cooked.

Margot’s Favorite Way:

Cooking instructions:

Place the chokes in a tall pot that accommodates your chokes and fill the pot with water (I put in warm or hot water) that goes about half way up. In the water add a dash of olive oil,  one or two bay leaves, one or two whole peeled or even unpeeled garlic cloves, some pepper corns and a dash of sea salt and a squirt of your favorite vinegar or lemon juice.  You can also add some fresh tarragon or thyme.  Put the pot on the burner and when the water comes to a boil, turn it down to a rolling simmer and place a top that will fit in and not on top of the pot. This will keep the chokes under the liquid and from discoloring. If you don’t have that size top, just put a regular top on the pot. Start testing in 25 minutes by trying to take a leaf off with ease to see if it is tender. I use tongs to do that. Also I’ve noticed that when the choke starts smelling good, that’s when you know that it’s about done.  An artichoke can be done in as little as 20 minutes or as long as a bit over an hour—depending on size and age.  When done, turn the choke upside down in a bowl to drain. If you have left over’s, they can be stored in the frig for several days and reheated in the micro or just enjoyed cold or stuffed for hors d’oeuvres. Oh my, so many options with a choke—————–

I like to eat my chokes plain but many people like to dip the leaves in melted butter, olive oil or mayonnaise.  You can even combine the butter or olive oil you are using as a dipping sauce with a dash of minced garlic, lemon juice and S&P or/and some grated Parmesan or some dill or Dijon mustard.  And if serving the choke cold as an hors d’oeuvre, mayo with a dash of curry or other powder is a breeze to whip up. Well, you get the idea—- imagination is the ingredient here.

Lastly, no matter how you cook and eat your choke, don’t forget to remove the uneatable furry/fuzzy part to get to the best part—the heart. Also remember to provide an empty bowl on the side of the artichoke for discarded leaves and when guests are present, I usually put one discarded leaf in the bowl as an example.

Thinking of St. Pats, here’s an extra green to stuff in your choke:

  1. When choke is cooked, remove the interior including the fuzz and heart and fill it with 1/2 C. of frozen peas. Place a bit of butter on the peas and add some fresh mint, garlic or other seasoning.  Microwave in a covered dish for about 1 ½ minutes.  The peas will be done. If your artichoke had been refrigerated, the micro waving time may take a bit longer. Garnish with fresh mint and serve with fresh mayo and a shamrock.

There are so many choices in cooking a choke and as time goes on, I’ll pass on some more yummy recipes concerning this wonderful thistle.  However, don’t forget, if you have a special recipe concerning the artichoke or anything for that matter, be sure to pass it on directly to me or Leslie and you’ll get a nice Albertson’s $20 gift card.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Frost Kissed Artichokes are in town—just in time to celebrate the GREEN of St. Pats (PART TWO)

This is the second of a two series presentation of Artichoke Recipes

 

It’s amazing when looking up the history on various vegetables how very long ago they were mentioned in the discovered writings of ancient times.  The artichoke was mentioned by the Greeks and the Romans and even in the excavations of the Roman-period in Egypt.  So I imagine that  Cleopatra and Julius or Mark enjoyed them at one of their soirees.  Later in time, they found their way to France (Avignon) and Italy and down to the hinterlands of Holland.  The Dutch introduced them to England and they grew in Henry VIII”s garden at Newhall in 1530. He also probably dined on them at one of his lively soirees.  Then by the French immigrants coming to Louisiana, the choke was introduced; it also was introduced to California by Spanish immigrants.  Presently, can you believe, 100% of the U.S. crop is provided by California (if they aren’t torn up for vineyards—I hope not) and 80% is grown in the Steinbeck country of Monterrey County. Castroville, on the Pacific in Monterrey County proclaims itself to be “The Artichoke Center of the World”.  They hold a very fun festival there each year.  Don’t miss it if you are in the area.  If I remember correctly, there’s even artichoke ice cream to be tasted.

Leslie Thompson’s (the Weekly Sun’s Editor) Favorite Way (when time allows):

Preheat oven to 425.  Prep them as above, THEN, take loads of fresh minced garlic; pull the leaves back and sprinkle the garlic among the leaves. Then, add some Parmesan cheese in the leaves too (stuff down anything that’s left sticking up). Next lightly sprinkle them with a favorite herb mix (I usually make a thyme and sage blend that I mix myself) and S&P. Squeeze some fresh lemon juice and drizzle some olive oil over it all. Then wrap them up in a double layer of heavy tin foil making sure that they are totally sealed. Bake them in a 425 oven for an hour or 45 minutes for small ones.

There are so many choices in cooking a choke and as time goes on, I’ll pass on some more yummy recipes concerning this wonderful thistle.  And don’t forget, if you have a special recipe concerning the artichoke or anything for that matter, be sure to pass it on directly to me or Leslie and you’ll get a nice Albertson’s $20 gift card.

Roasted Red Pepper/Artichoke Dip: (a very colorful dish when placed on cooked artichoke leaves)

Ingredients:

  1. 4 Artichoke hearts (fresh is preferable of course)
  2. 1 leek, diced
  3. 2 Tblsp. butter
  4. 1 C. of roasted Red Peppers (from a jar) drained
  5. 3/4 C. Grated Parmesan
  6. 3 Tblsp. mayonnaise

Instructions:

  1.  In a small sauté pan over medium high heat,  add the butter and when it’s melted and warm, add the leeks.  Cook until leeks are tender. Set aside to cool.
  2. Add artichoke hearts, peppers, cheese, mayo and cooled leeks to food processor or blender.  Pulse until dip is smooth and well combined.
  3. Serve with artichoke leaves, chips or fresh veggies.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Feb19

Crudities with Green Goddess Dressing

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Crudities with Green Goddess Dressing

Makes 12-18 appetizer servings

 

Crudities Ingredients:

  1. 2-3 lbs. small raw mushrooms
  2. 2-3 lbs. asparagus (tough ends removed)
  3. Broccoli (cut into small flowerets)
  4. Small peeled carrots
  5. Edible-pod peas
  6. 40 to 50 small inner leaves from 3-4 heads of romaine lettuce(washed/crisped)

Green Goddess Dressing ingredients (makes 1 ½ C)

  1. 3 large egg yolks
  2. 3 Tblsp. white wine vinegar
  3. 2/3 cup chopped parsley
  4. One 2-oz. can anchovy fillets
  5. Green onions, chopped including the tops
  6. 1 ½ Tsp. dry tarragon
  7. 1 ½ C. olive oil

Directions:

  1. Place all of the ingredients except the oil in a blender and whirl until a smooth puree.  Slowly add the oil till well blended.
  2. Serve or cover and chill for up to a week.
Feb17

Fennel Salad a la Siciliana

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 Fennel Salad a la Siciliana

Serves 4

 

Ingredients:

  1.  3 or 4 Honey Tangerines or 3 blood or navel oranges
  2. 1/4 C. olive oil
  3. 1 Tblsp. red wine vinegar
  4. 1 Tblsp. or more of minced fennel tops
  5. Salt and Pepper
  6. 2 bunches trimmed arugula (I used the baby arugula)
  7. 2 medium fennel bulbs, cored, and halved and trimmed
  8. 1/4 C. oil cured black olives

Directions:

  1. I sectioned the tangerines and used them.  If you are using oranges, discard peel and all of the white pith; then slice crosswise into thin rounds and set aside.
  2. Mix together the olive oil, red wine vinegar and minced fennel tops.  You can either put this in the salad bowl along with the S&P before you put in the rest of the ingredients or you can mix it in a jar or pour it on after the salad is in the bowl.
  3. If you are using regular arugula, tear it into large pieces and arrange in the bowl. If you are using the baby arugula, just throw it into the bowl. Slice the fennel bulbs into long strips and place on top of the arugula.
  4. Toss the salad just before serving, adjust the seasoning, and then arrange the orange slices or tangerine sections on the top along with the black olives.