I know you are probably thinking that I post too many things with mushrooms, and you are right! But when I glanced at my bag of dried porcini mushrooms the other day, I couldn’t help thinking how great they would be as a rich, flavorful foundation for riced cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel & peas makes a nice springtime side dish or vegan entree. Porcini mushrooms have a natural, rich, gamey flavor and the higher quality ones give off a roux when cooked, that naturally adds some thickness to the dish.
Stuffed Chard with Fennel & Spring Onions
It seems like chard just wants to be a regular part of my life. It is all over the Farmers Market, and manages to find its way into the occasional box of Farm Fresh to You that comes to my house. I have been getting nice, big leaves in bunches, which makes me want to do one thing– see what I can roll those big leaves around. Here is a straightforward idea for stuffed chard that doesn’t require anything more than your basic staple vegetables and some tomato sauce. And the cooking time shouldn’t be too long either.
Quinoa, Lentil & Fennel Stuffed Pepper
Happy New Year! The end of the year holiday business, along with launching my brand new Whole, Clean & Green on-line healthy eating challenge has kept me away from the Whole Dish for a bit. It’s great to be back! Speaking of the Whole, Clean & Green Challenge, I was working on a recipe for the meal plans tonight and thought this one would be a great share for the blog. This is perfect for a cold winter weeknight, and if you have leftover filling, it makes a great lettuce wrap or vegan taco for lunch!
Roasted Delicata Squash, Fennel & Onions
Okay, admit it. I’ll bet that more times than not, when you glance at the delicata squash at the market you think, “Wow that would make a lovely table decoration.” Don’t feel in the dark. It is a cool looking squash. And I am sure you are not alone. Here is the great news though. It tastes better than it looks, and you can eat the whole thing, skin and all. I guess that’s why they call it “Delicata,” although I have done no research to back this notion– just a hunch. This recipe is extremely easy, bringing delicata squash and fennel together like soul mates. Add this to your Thanksgiving menu or serve it as a quick and easy weeknight vegan meal. I recently featured winter squash on my nutrition blog in an article titled 10 Superfoods for your Autumn Grocery List. So dig in, and know you are getting some awesome nutrition. Oh, and you can serve this right out of the oven, or make it a couple hours ahead and enjoy it at room temperature.
Heirloom Pole Bean & Potato Salad with Tarragon & Fennel Seed Dressing
Every year I plant a yummy heirloom pole bean and it never disappoints. I actually don’t remember the name…I think it is called “Rattlesnake.” I always go by the picture on the seed package…a beautiful, purple spotted pole bean. It recently started going crazy so I whipped up a quick and easy mid week salad, and here it is for your sharing and noshing enjoyment.
Sprouted “Risotto” with Asparagus, Peas, Fennel, & Mint
This time of year, whenever I start to see fresh English peas and asparagus at the market, and the nasturtium flowers start to take over the garden, my cooking mind always wanders to spring risotto with asparagus and peas. So, the other night I was making a side dish of sprouted brown rice, and I noticed that the texture would probably lend itself well to a risotto-style dish. Well that’s all I needed to give this one a try…voila! A healthy, sprouted risotto that makes a great vegan entree or side dish! Read More