October is synonymous with roasted vegetable season. After months of only craving salads, these days are for tender, caramelized vegetables. This recipe is as classic as it gets — and with so much room for adaptations. Use any fall-winter veggies you like. Add any and every seasoning you like. And, although “roasted” technically means, “cooked…
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A creamy sriracha-tahini marinade over pungent brussels sprouts and aromatic fennel, topped with sprouted pumpkin seeds makes for a fantastically flavorful and filling meal. Pumpkin Seed Sriracha Brussels Sprouts & Fennel Salad 1 medium fennel bulb, thinly sliced (bulb only, reserve the fronds for another use)2 cups Brussels sprouts, chopped and many of the leaves removed…
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It’s summertime and it’s salad season!It seems like it’s been a long time coming (thanks, COVID quarantine).Now that the air is fresh and warm, the flavors are just the same. Enjoy: Pecan Fennel Cherry Whitefish Salad. Pecan Fennel Cherry Whitefish Salad 1 Tbs. olive oil2 4oz. boneless, skinless halibut (or any whitefish) filletsjuice of 1/2…
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I often crave the freshness of fennel. That may sound like an odd hankering, but if you think about it, fennel is really quite amazing. The fronds are unique and fragrant, the bulb is crisp and hearty, and the flavor is highly distinguished. I’m not a fan of licorice, but for some reason I sure…
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