Fish with Fennel, Tomatoes and Potatoes Print Serves: 4 A satisfying Mediterranean meal combining fish and summer vegetables. Delicious with crusty bread to sop up the juices. Ingredients
- 3 - 4 tablespoons olive oil
- ½ cup+ white wine
- ½ cup water or stock
- 2 large fennel bulbs or several small ones
- 1 onion cut into small wedges
- 2 cups coarsely chopped fresh tomatoes
- ¾ pound+ potatoes
- 3 – 4 garlic cloves, peeled and very thinly sliced
- ½ lemon cut into thin slices
- salt and pepper to taste
- 1 pound tuna, salmon or other firm fleshed fish
- 1 bunch tarragon
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
- olive oil, white wine, garlic, lemon, salt and pepper
- Chop tomatoes.
Parsnip Hummus Print Serves: 6 Don’t miss this opportunity to use the last of the parsnips. This recipe is a great take-off on the standard chickpea hummus. Serve it with your favorite bread or carrot sticks and watch it disappear at your next party. Ingredients
- 1 – 1 ½ pounds parsnips
- ¼ - ½ cup oil (olive oil or sunflower)
- 1 large clove garlic, unpeeled
- juice of one whole lemon
- ¼ cup tahini
- 1 heaping teaspoon of cumin
- salt and ground pepper, to taste
- a half cup cilantro, coarsely chopped
Farmers to You Ingredients:
Other Fresh or Pantry Ingredients:
- salt and pepper
- This is one of those great recipes where you don’t have to worry too much about amounts and measurements.
When my daughter, Clara, was small, a dear friend invited the two of us over to learn how to make ravioli. Libby is one of those people who you just love to be around and the primary reason is her exuberant love of food and the pleasure she gets from sharing that enthusiasm with friends and family. Everyone should have a Libby in their life (I sure hope you do.) Libby is turning 102 in just a few weeks but when I see her we still compare notes on special meals, particularly her favorites from Italy and Mexico.
Cuisine Rapide by Pierre Franey was one of the first cookbooks I ever owned. Geez, it might even be THE first. My family watched him on PBS a zillion years before the Food Network existed. His appeal was much like Julia’s – he didn’t take himself too seriously, was unassuming and his food was uncomplicated and fantastic.
I pulled this book out for a special meal at the Farmers To You hub last night. I had the pleasure of cooking for all the Farmers To You staff who work Tuesdays to fill bags and trucks with fresh food.
I never would have thought lamb to be particularly kid friendly because the flavor is rich and gamey, but it happens to be my son’s favorite protein. Not sure how that happened, it’s not something I prepare on a regular basis. I’ll splurge with an occasional leg, but more likely I’ll grill kebabs in the summer. But if there’s anyway to introduce lamb to a kid the meatball is the way to go. It’s hard to resist little round food – add a sauce for dipping and you’re golden.