Fellow member Lisa Mierniki sent me the following email regarding how she came up with a really delicious recipe. I love her message because she saw another, similar dish and thought about the ingredients she had from the farm and adapted a recipe/method to incorporate what she had on hand. This is how I try to think of things constantly as it relates to what is in my fridge. Thank you so much Lisa for sharing with members - and for all of you wonderful cooks out there, please share with everyone by emailing me at lindadansbury@comcast.net and please put Anchor Run in the subject line so I can find your email.

Here is Lisa's message:

I was watching Rachel Ray the other day and happened upon a recipe that I modified (a lot) and it was delicious! I am always struggling to use up the Fennel since I am not a big salad person. But I had a frozen chicken in the freezer to use, so here is what I did:

Boil (yes, boil) the frozen whole chicken in a large pot until cooked and save the chicken stock.
Chop up fennel, garlic scapes, [they are staying really well in my fridge!] and scallions [they, too, stay fresh a pretty long time].

I sauteed the chopped veggies in refined organic coconut oil. Once the veggies were cooked through/soft I added about a cup or so of the chicken stock to the mix, then let that simmer. When most of the liquid was gone, I then added my pieces of chicken (cut to whatever size you prefer) and continued to simmer the mix with just a little more chicken stock. I cooked up some gluten free spaghetti. Once that was done I topped it off with the chicken and veggie mixture. It was wonderful! And tasted like I had put multiple sticks of butter in it, when there was no butter used. My daughter just finished up the last of what I made, so I will call this a successful venture!