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Recipes
Best friend Erin's favorite thing to do with fennel is a Fennel and Orange Salad. I have found several variations for you to enjoy:
http://www.marthastewart.com/342465/fennel-and-orange-salad
Ratatouille of Grilled Vegetables from The Art Of Simple Foods by Alice Waters (contains eggplant, zucchini/summer squash, tomatoes and basil)
(Erin made this the other night and it was really excellent.)
Prepare all the vegetables, seasoning them with salt as you go.
Trim the ends from:
1 medium eggplant
2 medium summer squash
Cut into 1/4-inch slices.
Peel and cut crosswise into 1/4-inch -thick slices:
1 large onion
Cut in half lengthwise and remove the stem and seeds from:
2 sweet peppers
Remove the core from:
3 ripe tomatoes
Cut off the ends and then cut in half crosswise.
Prepare a medium-hot fire and place a grill over it to preheat. When the fire is ready, clean the grill well and oil it using a cloth or paper towels. Pile up a few coals under part of the grill to make the fire hotter there.
Brush all the vegetables with:
Olive oil
Put the tomatoes cut side down on the grill over the hottest area of the fire. Leave them for 3 to 4 minutes, turn them, cook them another 4 minutes, and remove them from the grill. At the same time, arrange the other veggies over the medium hot fire and grill them about 4 minutes on each side. Keep turning as needed to keep them from burning, checking for doneness at the stem ends. Remove when tender and set aside to cool down. When all the veggies are grilled and cool enough to handle, cut them into 1/2 inch squares. Combine in a bowl with:
2 to 3 garlic cloves, chopped fine
salt
10 basil leaves, chopped or cut into thin strips
3 TBS extra virgin olive oil
Taste and adjust the seasoning as needed with more oil, salt, basil or garlic. Serve warm or at room temp.
Green Beans with Crunchy Peanut-Lemon Coating from Vegetables I Can't Live Without by Molly Katzen
(Intern Anna made this for lunch the other day and it was tasty. I'm not really a peanut person, so I'd probably use walnuts or almonds or something if I were making it. Disclaimer also: This recipe calls for a pound of beans, you've only got a half pound this week.)
The fresher and firmer the green beans, the better this will taste.
1 to 1 1/2 cups peanuts (unsalted or lightly salted)
2 TBS canola or peanut oil
2 TBS minced fresh ginger
1/2 tsp grated lemon zest
1 TBS minced garlic
1/4 tsp salt (more or less if the peanuts are salted or unsalted)
1 lb fresh green beans, trimmed and cut into 1 1/2 inch pieces
red pepper flakes, to taste
1 TBS fresh lemon juice
1) Place the peanuts in a blender and grind briefly until they for a coarse meal. Set aside.
2) Place a large, deep skillet over medium heat. After about a minute, add 1 TBS of the oil and swirl to coat the pan. Add the ginger and saute for a few minutes, then add the crushed peanuts, plus the lemon zest and garlic. Cook over medium-low heat for about 10 minutes, stirring often, until the peanuts are lightly toasted. Transfer this mixture to a medium-large bowl, and if the peanuts are unsalted, stir in some salt to taste. Set aside.
3) Wipe out the pan with a paper towel, then return it to the stove over medium heat. Wait about a minute, then add another tablespoon or oil and swirl to coat the pan. Turn up the heat, add the green beans, and stir-fry over high heat for about five minutes. Somewhere along the way, sprinkle with about 1/4 teaspoon salt and a big pinch of red pepper flakes.
4) Sir-fry just a few minutes longer, or until the beans are divinely tender-crisp. Add the peanut mixture and the lemon juice, tossing everything together. Taste to adjust the salt and red pepper flakes, if necessary, and serve right away.
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