|Fennel Frond & Sausage Pasta||sauteed summer squash with green onions||roasted fennel, beet, and kohlrabi||caprese salad||standard salad dressing|
|1 tsp||1/4 cup|
|4 cloves||2 cloves||1 clove|
|4 Tbsp||1/4 cup||3 Tbsp|
red wine vinegar
Fennel Frond & Sausage Pasta
Finely chop all fronds (stems and leaves) of fennel bulbs from 1 inch above the bulb. Finely chop 4 cloves of garlic.
Cook 1 lb of sweet Italian sausage, crumbled, in a deep skillet over medium high heat.
Meanwhile, cook 1 lb of pasta.
Once sausage is browned, add fennel and garlic and cook for an additional 5 minutes. Add 1/4 cup pasta water, all of the pasta,and 1/2 cup of parmesan cheese. Stir and serve.
sauteed summer squash with green onions
Cut summer squash or zucchini lengthwise, then chop into bite-sized pieces. Finely chop green onions, including greens. Mince 2 cloves of garlic, and hot pepper and set aside. Heat 3 Tbsp butter in large skillet. Add the white part of the green onion and saute for about 3 minutes. Add the garlic, pepper, summer squash and cook for another 3 to 5 minutes, add the onion greens and cook until wilted. Salt and pepper to taste. Garnish with basil if desired.
roasted fennel, beet, and kohlrabi
skin cut 1 bunch of beet roots, and all the kohlrabi into bite sized pieces. Chop the fennel bulb. Toss everything with 3-4 tbsp olive oil salt and pepper to taste. Roast in a 450F preheated oven for 20 minutes, until easily pierced and browned. Allow to cool. with roasted veggies add 2 oz crumbled feta,
Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add 2 large potatoes cut up, and all the turnips cut up. Cover and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes, turnips and broccoli are tender, 6 to 8 minutes more.
Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, 3/4 cup shredded fontina cheese, 1/2 cup milk, 1/2 tsp salt and pepper and continue mashing to desired consistency. Serve immediately.
standard salad dressing
To make dressing combine: 1/4 cup dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar (preferably unfiltered), 1/4 cup extra virgin olive oil, 1 tsp salt, 1/4 tsp black pepper.