GREEK FENNEL SKILLET (from “Simply in Season”)
- 2 cloves garlic, mined
- 2 medium fennel bulbs, julienned
- 1 onion, julienned
- 1 tablespoon lemon juice
- 3 medium tomatoes, chopped
- 1 1/2 cups feta cheese, crumbled, or mozzarella cheese, shredded
- 1/2 cup black olives
In a medium frying pan, sautee garlic in tablespoons olive oil for 1 minute. Add onion and fennel and sautee until tender, about 5-10 minutes (do over a low heat). Add tomatoes and lemon juice and cook over medium heat until part of liquid evaporates, about 10 minutes. Salt and pepper to taste.
Stir in feta cheese and black olives. Eat as a side dish, or make it a meal by serving over pasta or polenta.
PUMMELO AND AVOCADO SALAD WITH ENDIVE AND FENNEL (from “Local Flavors”)
- 3 pummelos, peeled and sectioned
- 2 endives (though, arugula might serve just fine as well)
- 1 small fennel bulb
- 1 tablespoon white wine vinegar
- 1 shallot or onion, finely diced
- salt and black pepper
- 4 to 5 tablespoons olive oil
- 1 large avocado
Peel and section the pummelos. You’ll have to slice very deeply into the thick, pithy covering to get to the flesh. Separate the sections over a bowl. Sliver the endives (or prepare the arugula). Slice the fennel very thinly using a sharp knife. Measure 2 tablespoons of the juice into a bowl. Add the vinegar, shallot/onion, and a pinch of salt, then whisk in the oil. Toss the endive/arugula and fennel with enough dressing to coat lightly and divide among 4 salad plates. Peel, then slice the avocado onto each plate. Add the pummelo sections. Spoon the remaining dressing over the fruit, season with pepper, and serve.
