TIPS: Fennel

• Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws. It can also be grilled or braised until tender.
  
• The bulb is made of overlapping layers of vegetable, almost like a cabbage — but very firm and hard. To be used in salads, fennel should be sliced very thin, and it's easiest to do this with a mandoline.
  
• The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. Toss them into the roasting pan when you're roasting the fennel bulbs.
  
• As for those fronds? They have a mild anise flavor, but because they're so delicate and beautiful they're most often used for garnish. As long as you chop them away from the stalks and keep them in an airtight container, they should last about one week in the refrigerator, so you can continue sprinkling them on salads, finished vegetable dishes, or just about anywhere you find could use some color and bright flavor. 

RECIPE: Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.  That's it!

RECIPE: BUTTERNUT SQUASH AND CHICKPEAS

YIELD: 4 servings

INGREDIENTS

              ·       1 small butternut squash (about 1 1/2 pounds)

·       1/2 cup plain whole-milk Greek yogurt

·       5 garlic cloves (1 finely grated, 4 chopped)

·       2 tablespoons fresh lemon juice, divided

·       Kosher salt, freshly ground pepper

·       4 tablespoons olive oil, divided, plus more for drizzling

·       1 (15-ounce) can chickpeas, rinsed, patted dry

·       1 medium onion, chopped

·       2 tablespoons vadouvan or curry powder

·       2 radishes, trimmed, very thinly sliced

·       1 cup parsley, mint, and/or cilantro leaves

·       2 tablespoons pomegranate seeds (optional)

PREPARATION

1.     Preheat oven to 425°F. Roast squash directly on oven rack until a paring knife poked through skin easily slides through flesh, 50–65 minutes. Let squash cool until you can handle. Trim ends, halve lengthwise, and scoop out seeds. Tear or cut squash into large pieces; discard skin (it will come off easily as you tear).

2.     Meanwhile, mix yogurt, grated garlic, and 1 Tbsp. lemon juice in a medium bowl; season with salt and pepper.

3.     Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chickpeas, shaking skillet often, until starting to brown and crisp, about 5 minutes. Add onion and chopped garlic and cook, stirring often, until onion is translucent, about 5 minutes. Sprinkle in vadouvan and cook, stirring, until chickpeas and onion are coated and mixture is fragrant, about 1 minute. Season with salt and pepper and transfer to a medium bowl. Wipe out skillet.

4.     Heat 2 Tbsp. oil in same skillet over medium-high. Cook squash pieces, cut side down, undisturbed, until browned and caramelized, about 5 minutes. Turn pieces over, remove from heat, and season with salt and pepper. Spoon chickpea mixture over squash, then dollop reserved lemon-garlic yogurt around.

5.     Toss radishes, herbs, and pomegranate seeds, if using, with remaining 1 Tbsp. lemon juice in a small bowl; drizzle with a splash of oil and season with salt and pepper. Scatter over squash and chickpeas. Finish with a grind or two of pepper.

RECIPE: Spaghetti Squash with Onion, Garlic, and Parmesan Cheese

INGREDIENTS1 spaghetti squash
2–3 tablespoons butter
1/4 cup onion or leeks, minced
2 cloves garlic, finely minced
1/4 cup fresh parsley or basil, minced
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
PREPARATION

• Preheat oven to 375 °F.
• Pierce squash a few times with a fork or sharp paring knife (to let steam escape).
• Bake for 60 minutes, or until a paring knife easily pierces skin with little resistance
• Let squash cool for 10 minutes.
• Cut squash in half, lengthwise.
• Using a large spoon, remove and discard the seeds and pulp.
• Use a fork to scrape the squash into long strands, like spaghetti.
• Heat butter in a large sauté pan over medium heat.
• Add garlic and onion, and cook for 3–5 minutes until soft.
• Add parsley and salt, and stir in spaghetti squash strands.
• Toss well, sprinkle with Parmesan cheese, and add more salt to taste.
• Serve warm. (Squash should be al dente—with a slight crunch).

 Serves 4. Prep time, 15 minutes; cook time, 1 hour.

RECIPE: Kale, Butternut Squash and Walnut Pasta

Ingredients:
1 butternut squash, peeled and cut into 1” pieces
2 tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
8 oz. pappardelle (or other pasta)
12 tbsp. unsalted butter
1 cup walnuts, toasted and lightly crushed
3 cups baby kale

1. Heat oven to 425°. Toss squash with oil, salt and pepper.  Spread out in a single layer on a baking tray and bake 25 minutes until tender.
2. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, rinse, and set aside.
3.  Heat butter in a 12” skillet over medium heat; cook until milky foam settles at the bottom of the skillet and turns nut brown. 

4.  Toss in pasta, squash, and walnuts; add baby kale and toss until just wilted. 

5.  Season with kosher salt and freshly ground black pepper.

RECIPE: Apple-Cran Breakfast Bars (Gluten Free, Dairy Free, Option to make vegan)

Base:

2 cups old fashioned oats

1 cup slivered almonds

4 tablespoons honey or agave if vegan

1 tablespoon coconut oil

1 teaspoon kosher salt

1 1/2 teaspoon cinnamon

2 very ripe bananas

1 1/2 teaspoons vanilla

Topping:

1/2 cup old fashioned oats

1/4 cup slivered almonds

1/4 cup pumpkin seeds

1 cup finely diced apple pieces

1/4 cup dried cranberries

1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)

1/4 teaspoon cinnamon

Instructions:

Base:

Preheat oven to 350°.

Line 9 x 9 baking pan with parchment paper, lightly grease with butter or coconut oil if dairy free

Add all ingredients in to food processor until *completely* combined and wet. This may take several minutes.

Pour into prepared pan and smooth out with off set spatula until evenly spread.

Bake for 8-10 minutes.

Topping:

Combine ingredients in medium bowl and stir to combine.

Removing pan from oven, spread topping evenly over and lightly press down into base.

Bake an additional 15 minutes

*Serving suggestion: Serve warm with a drizzle of maple syrup on top.

*Store in the refrigerator in a sealed container for up to one week

RECIPE: Beet-Apple Salad

Ingredients:

2 large RAW beets (or about 1 lb), peeled and roughly chopped

2 large carrots (or about 8 oz), roughly chopped

2 apples, cored and roughly chopped

Zest & juice of 2 lemons (or about 1/4 cup)

1 tbsp olive oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp honey

1. Shred the beets, carrots, and apples. You can use a food processor fitted with a shredding blade or a box grater.  Place the shredded beets, carrots, and apples into a very large bowl.

2. Zest the lemons, and add it to the bowl. Add the juice of the lemons to the bowl as well.

3. Add the olive oil, salt, pepper, and honey.

4. Toss the salad well until everything is evenly combined.

*Keeps in the fridge for up to 3 days.