This Week’s Veggie Feast
Fennel, Broccoli, Snap Peas, Salad Mix, Basil
New This Week
Small bulbs are best for salads since they are tender, while larger bulbs are best suited for braising and baking. Fennel makes an interesting substitute for celery, and it takes well to braising, sautéing, grilling, and eating raw in salads. The feathery greens can be used for garnish or for seasoning egg salad, potato salad, or seafood dishes. Since the stalks are stringy, they are best used in soup stocks or throw them on the BBQ for aromatic smoke, cut off the stalks just where they emerge from the bulb. Fennel has a core, which is visible once the bulb is cut in half. If the bulb is small it isn’t necessary to remove the core, but if the bulb is large the core will need to be removed with a paring knife. Fennel pairs well with olive oil, butter, thyme, orange, lemon, tomatoes, potatoes, olives, garlic, Parmesan and Gruyere cheese. If thinly sliced, the bulb makes a nice addition to an antipasti platter or goes well with pork.
Keep fennel refrigerated in a plastic bag, but try to use it sooner than later, as it tends to dry out quickly and the outer layers will brown.
The part of broccoli we usually eat are the immature flower head. But don’t throw out the stem! When fresh broccoli stems are pretty darn tender and tasty, with a milder flavor. They can be roasted, baked or steamed.
Sugar snap peas are basically candy in vegetable form. Juicy, sweet, crunchy, perfect for snacking on a hot day. You can snap the top off and peel the “string” along the length of the pea pod. Or, for extra fiber, you can just use your teeth a bit more. Totally delicious! Best stored in the fridge.
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh basil leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Gently toss all of the ingredients together.
Prep time: 8 min
source: adapted from Simply Recipes