October 27, 2019
Fall Delights
By Linda Dansbury

The current harvest is a nice mix of greens, roots, and other veggies, giving us so many options for cooking and eating. I have been sauteing, roasting, stewing and "salading". Below is a sampling of what I have been cooking.

Fennel, onions, garlic, parsley, tomatoes - I always think of fish soup when I have fennel, and last night was no exception. I never use the same recipe twice and last night's was really yummy and perfect for a cool, rainy fall night.

Onions, fennel, garlic, herbs - made warm lentils as part of a salmon dinner. Fennel and lentils go together so well. I made the leftover lentils into a salad by adding shaved raw fennel, thinly sliced carrots, parsley, lemon juice and olive oil.

Sweet potatoes, cauliflower, sweet peppers, onions, rosemary - once again, I roasted veggies at 425 for about 35 minutes. Easy and delicious.

Bok choy - I have found that for these large heads of bok choy, cutting the green part of each stalk makes for better cooking. Either leave the stalks whole or cut into bite sized pieces. Put a little oil into a large saute pan or wok and add a few red pepper flakes or a hot pepper. When hot, put stalks in and stir fry/saute until almost desired tenderness. Add greens, turn off heat and mix until greens are just wilted - add a drizzle of sesame oil and/or soy sauce and enjoy.

Salads - been mixing the lettuce, endive, escarole, arugula together for beautiful salads. I also sometimes chop bok choy or shave some fennel into my salads. Adds crunch and another flavor profile. Add thinly sliced apples to your salads for healthy sweetness. Yum!