After a weekend of canning tomatoes, including a lovely Provençale-style tomato sauce with orange and rosemary, I had a little leftover sauce, a leftover half of an orange (precious at this time of year) and a large (3-foot-long) bulb of Florence fennel with stalks and fronds intact, courtesy of our CSA farm. I hadn’t figured [...]
Archive for the ‘Pesto’ Category
Waste Not Want Not: Braised Fennel, Tomato-Orange Sauce, and Manicotti with Fennel Frond Pesto
Posted in Fennel, Pasta, Pesto, Tomato, Waste Not Want Not, tagged fennel frond pesto, pasta with tomatos and fennel, tomato-orange-fennel sauce on October 14, 2011 | Leave a Comment »
Spaghetti with Pesto of Radish Greens, Mint and Walnuts
Posted in Pasta, Pesto, Radish, tagged Radish green pesto on May 26, 2011 | Leave a Comment »
The ribbing in my household over my statement that I have rarely met a vegetable I didn’t want to roast is rivaled only by my interest in pesto. I mean “pesto” in the generic sense of a mix of ingredients that is pounded. The word comes from the Latin “pinsere,” which led to various iterations [...]
Roasted Carrots with Carrot Greens Pesto
Posted in Carrots, Pesto, tagged Carrot greens, Roasted carrots on November 9, 2010 | Leave a Comment »
I’ve rarely met a vegetable that I did not want to roast, especially the ones that are not green (though I do roast kale). I think the medium high heat intensifies the flavors, especially when the vegetables pick up age, as in the middle of winter. Now, when the carrots are just cut from the [...]
Braised Fennel with Fennel Frond Pesto
Posted in Fennel, Pesto, tagged braised fennel, fennel frond pesto on October 30, 2010 | Leave a Comment »
The first little fennel bulbs of the season popped up at our CSA farm attached to a humungous (2 foot-long) stalk of beautiful, fresh fronds. Not wanting to waste any of that bounty, I made fennel frond pesto, froze some in a little tube to chop up later, and stirred some into braised fennel. When [...]
Risotto with Fennel and Fennel Frond Pesto
Posted in Fennel, Pesto, Risotto, tagged fennel frond pesto, Fennel risotto on June 27, 2010 | Leave a Comment »
Risotto with Fennel and Fennel Frond Pesto Olive oil and/or butter 1-2 bulbs fennel, trimmed and thinly sliced lengthwise Squeeze of lemon juice Trimmings of fennel stalks – fronds separated from stalks 4-5 cups of chicken or vegetable stock Fennel fronds Olive oil Salt Clove of garlic (optional) Pine nuts ½ medium onion, diced Olive [...]
Radish Greens Pesto and Sautéed Radishes
Posted in Pesto, Radish, tagged Cooked radishes, Radish greens pesto on June 8, 2010 | Leave a Comment »
Many people are turned off to radishes because they associate them with the raw bite, however tempered by salt, butter and bread, or whatever the pairing. I personally like them cooked, sautéed in a tad of olive oil when young, or braised and glazed in the fall. When the leaves are young, they can be [...]
Pasta with Broccoli Pesto and Roasted Tomatoes
Posted in broccoli, Pasta, Pesto, Tomato, tagged broccoli, Pasta, Tomato on April 18, 2010 | Leave a Comment »
During the still-cold days in the transition from winter to spring, there is still a yen for warm, tasty comfort food coupled with a push toward fresh vegetables, which for us are not yet local. This dish is another example of my philosophy of walking in the door after work, setting a pot of water [...]
