Friday, June 28, 2013

Shaved Fennel and Parmesan Salad

3 tablespoons of olive oil
juice of one lemon 
4 bulbs fresh fennel
3 scallions thinly sliced 
wedge of parmesan cheese
fresh ground black pepper & salt (to taste) 


In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil. Using a sharp knife or a mandoline, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fan-like slices. Place the fennel and scallions in the lemon vinaigrette and toss. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin strips, sprinkle on each plate and serve.

Tuesday, March 19, 2013

Roasted Butternut Squash and Red Onion with Tahini and Za'atar

Loving my new cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi. So many great recipes to take advantage of local seasonal vegetables. Be sure and pick up a copy before the summer!

If you don't already have the book, here is a link to the recipe:

Tuesday, May 1, 2012

Local Asparagus with Bucatini and Ramps

Local asparagus are here!

Thanks Mario Batali for this simple pasta dish.

Monday, April 30, 2012

Lazy Point Arugula and Spinach Salad

First salad of the season from our own garden in Lazy Point!

Thanks Dan, Chloe and Mae for planting the seeds 34 days ago.