Winner, Winner, Chicken Dinner (and Roasted Fennel)

Actually, this post is all about the Roasted Fennel!  It might be a largely overlooked vegetable, but if you’ve never tried it roasted – do yourself that favor – you’ll be hooked!  Fennel is one of those items you see in the grocery or produce store, might cause you to pause and ponder, and then you move on.  You might have tried it raw and enjoyed (or not) its black licorice flavor, but roasting this root vegetable completely unveils another dimension of flavor.  Sweet, caramelized, and DELICIOUS!  I enjoyed it as a side to my Sunday Chicken, Warm French Lentils (Ina), and Roasted Asparagus – then it made an appearance the next day atop my Salmon Burger (recipe in the Sandwiches/Burger section.)

Winner - Chicken DinnerFennel - Ready to RoastFennel - Roasted!




Start by rinsing the fennel bulbs and discarding the green tops (though they make great garnish.)  Cut off the base, the slice the fennel bulb into wedge sliced chunks.  Arrange on a foil lined baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper.  You can also add some red pepper flakes or Aleppo chile flakes, if you like!

Toss together with clean hands, pop into a 400F oven and roast until caramelized – golden brown – and ready to serve.  (Cooking time probably about 45 minutes – toss the fennel around once or twice during cooking.)  Enjoy!  Let me know what you think if you give it a try.

(If you don’t like black licorice flavor – no worry – you won’t even taste that!)


Too Hot to Cook!

Wow, it was unseasonably hot today!  Here’s a dinner idea that won’t make you sweat.  Turn Sunday’s leftover roast chicken into a cool and refreshing Cobb Salad!  We enjoyed ours with lettuse, tomato, avocado, olives, radishes, crumbled blue cheese, and bacon!  Served with a glass of wine and some garlic bread (that I assembled previously and put in the freezer)!

Cobb Salad