Clementine, Fennel & Potatoes

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Photo Credit: Cocoa Bean, the Vegetable, 2017.

 Inspired by one of a recipe from the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi, the dish comes together in just a few minutes and is loaded with healthy seasonal ingredients. The mix of flavors in this dish is absolutely wonderful. The Potatoes, citrus fruit, fennel, thyme, mustard and a generous dose of ouzo (an anise-flavored aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas. An added bonus is that  the potatoes, clementines and fennel all deliver a nice boost in fiber, potassium and iron, not to mention vitamin C, that is much needed during the winter months.

Recipe Adapted From
Cocoa Bean, The Vegetable
April 20, 2017

Serves 4

Ingredients:
3 tablespoons ouzo
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon grainy brown mustard
1 tablespoon light brown sugar
2 tablespoons fennel seeds
3-5 sprigs of fresh thyme
1  1/2 pounds baby Yukon Gold potatoes
1 fennel bulb
2 clementines, whole and washed
Kosher salt, to taste
Ground black pepper, to taste

Directions:
Preheat the oven to 350 ° F.

In a small non-reactive bowl, mix together the ouzo, oil, juices, mustard, sugar and fennel seeds to make the marinade. Set aside.

Using a chef’s knife, cut the fennel bulb in half, and then cut each half in four quarters.

Slice the clementines thinly and crosswise, keeping the skin on.

In a 9 x 11-inch baking dish, combine the potatoes, fennel wedges and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Toss in the sprigs of thyme, and season with salt and pepper.

Place the baking dish and bake in the oven for 30 to 45 minutes or until cooked through and vegetables are golden. Add a bit of extra color by putting on the broiler for the last three minutes being careful not to burn the vegetables.

Remove from the oven and transfer the vegetables to a serving platter. Garnish with extra thyme leaves if desired.

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Roasted Brussels Sprouts and Vegetable Medley

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Photo Credit: Cooktop Cove, 2016

I absolutely L-O-V-E Brussels sprouts!

Most people do not and the lovely little vegetable has a bad reputation for being the least tasty among pick eaters. But I have found that when you find the right way to cook them they are actually incredibly delicious!

Traditionally Brussels sprouts have been boiled, since time in memorial and crispy-balsamic-brussels-sprouts-2this method of cooking diminishes their flavor, making them soggy and without texture. So I roast mine instead and this method of cooking totally elevates the lowly sprout to new heights. Yes! Roasting them gives the sprouts a delicious crispy texture and an awesome flavor. They are a very savory vegetable though, which is why in this recipe they were paired with red apples to give them with a little sweetness and baby Yukon Gold potatoes so that you have a wonderful range of flavors with each fork full.

This recipe is just in time for during the winter doldrums!

Serves 4 to 6

Ingredients:
1 pound Brussels sprouts, cut in half
1 pound baby Yukon Gold potatoes, cut in half*
2 Red Delicious apples, medium diced
1 shallot, thinly sliced
2 tablespoons ginger, minced into a paste
7 cloves garlic, minced
2 tablespoons unsalted butter, small diced
1½ teaspoons chopped fresh thyme
1½ teaspoons salt
Ground black pepper, to taste
Drizzle of olive oil
2 tablespoons finely chopped parsley, for garnish
1/2 cup cashews, roasted and roughly chopped, for garnish (optional)

 

Directions:
Preheat oven to 400º F.

In a large bowl, mix all the ingredients together except, parsley and cashews.

Line a baking dish with parchment paper. Spread the Brussels sprouts mixture on top. Drizzle with olive oil.

Bake for 25 to 35 minutes, stirring occasionally, until the Brussels sprouts are browned in spots and the other vegetables are tender and crispy around the edges.

Remove the Brussels sprouts from oven and transfer to a serving platter. Garnish the vegetables with a sprinkling of parsley and cashews, if desired and serve immediately.

 

Cook’s Notes:
*You can use any full sized potatoes that you desire, just cut them into a medium sized diced.

 

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Vegetable Frittata

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Photo Credit: © 2017 GIANT LLC All Rights Reserved.

Frittatas just happened to be one of those dishes that you can use up a whole lot of random leftover vegetables and turn them into a savory meal for brunch or dinner. We like to serve this classic egg dish with fruit for breakfast or with Italian bread and a small mixed greens side salad for a light dinner.

Adapted from Giant LLC
Savory Magazine
September 2017

Serves 4

Ingredients:
2 tablespoon extra-virgin olive oil, divided
One 8-10 ounce bag baby spinach leaves, washed and roughly chopped
1 1/2 teaspoons garlic salt
2 cups baby Yukon gold potatoes
2 medium tomatoes, diced
8 large eggs
½ cup shredded Monterey Jack cheese

Directions:
Preheat the oven to 350°F.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat and allow to cool. Place the spinach in a clean kitchen towel. Roll the towel up and squeeze the moisture from the spinach. Remove the spinach from the towel and place in a bowl and set aside.

Cut the potatoes into quarters. Heat the remaining olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat. Add the potatoes. Cook for 8 minutes, stirring occasionally, until the potatoes start to brown.

Meanwhile, beat the eggs with 2 tablespoons of water and a pinch of salt. Arrange the spinach over the potatoes. Scatter the tomatoes over the spinach, then pour the eggs over the vegetables. Sprinkle with the cheese. Cook until the edges are set, about 3 minutes.

Transfer the skillet to the oven and bake for 12 minutes, or until the eggs are completely set in the center.

To serve, slide the frittata out of the skillet and onto a cutting board. Using a serrated knife, slice it into wedges and serve warm with a fresh fruit for brunch or with a small side salad of mixed greens for a light lunch or dinner.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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