Category: Vegetables

Family · New Favorite · New Traditions · Skinny · Vegan · Vegetables · Vegetarian

Roasted Fennel…another new love!

cathysmahaLeave a comment

Fennel was a target buy at Trader Joe’s for daughter Megan and I this week. My husband, Karl, used to love to cook Fennel as was prepared for him on business trips to Italy.  It’s been years since I’ve prepared it. Megan suggested we roast it and it was fantastic. I have to say that eating it raw was delicious, too.

The fennel was prepared the same evening as the Zuppa Tuscana (recipe to post next week).  We decided to put some of the fennel in our soup and loved the addition.  I even added cold roasted fennel to a roast pork and goat cheese sandwich…love it!

Next time I’ll try roasting the fennel with other vegetable, perhaps white and sweet potatoes and a bit of rosemary?

 ROASTED FENNEL

2 heads fresh fennel
olive oil
salt & pepper

  • Preheat oven to 400 degrees.
  • Rinse fennel.  Slightly trim bottom and top of fennel bulb.
  • Cut each bulb in half lengthwise.  Cut out core and set aside.
  • Slice fennel thinly and place on baking sheet.  Toss with olive oil, salt and pepper.
  • Roast for 15-20 or until brown on edges and tender.
Casseroles · New Favorite · Vegan · Vegetables · Vegetarian

Baked Stuffed Avocados…yummo!

cathysmaha1 Comment

Baked Avocado…a new adventure for me and I loved it. The idea of using avocado as the binding ingredient for quinoa, tomato, cheese was great and included all ingredients I love. This recipe is worth experimenting with and can easily be adapted for a vegan or vegetarian diet.

BAKED STUFFED AVOCADOS

2 large ripe avocados
2 cups cooked quinoa (I used a mix of plain and Tri-Colored Quinoa from Trader Joe’s)
1 medium-sized tomato, diced
1 cup crumbled feta cheese
salt and pepper to taste

  • Preheat oven to 375 degrees.
  • Slice avocados lengthwise and remove the pit by gently tapping it with a large sturdy knife.
  • Scoop the avocado from the shell with a spoon and place in a mixing bowl.  Add quinoa, tomatoes, feta, salt and pepper.  Mix to combine, but leaving hunks of avocado.
  • Place the hollow avocado shells on a baking sheet and carefully fill each with the mixture.  (I found that I had more filling that the shells would hold and baked the remainder in a small greased casserole dish).
  • Bake for 10-12 minutes until cheese is sufficiently melted.

recipe slightly adapted from P&G Everday