Roasted Fennel. Or, How Not to Be Bested by a Bulb

Ok, I did it. I admitted defeat. It was an exhausting inner struggle and finally I decided that I was the lesser in this battle and the sooner I accepted that, the better. So the garden won, and I gave up and hired a local guy to show my overgrown, weed-infested front yard who’s boss because I clearly could not be bothered was not up for the task. And I feel much improved. And it looks better than it has in years. Sometimes you have to admit defeat. Much like I also did the other night when I couldn’t stop munching on graham crackers with honey….I knew it was PMS….so I went with the flow (ha ha ha…see what I did there?) and caved in to the Borg hormones because I knew resisting was futile. TMI? Bad Star Trek jokes? Sorry….well, we’re all friends here, right?

Well one thing I did not let defeat me was my lack of interest in fennel. I’ve avoided it for years thinking who wants to eat a vegetable that tastes like black licorice? WRONG! It was reminiscent of celery but with a deeper flavour, sweeter, and it was wonderful! No licorice taste….ok maybe the merest hint, but it was so subtle. Cut in quarters, drizzled with olive oil sprinkled with coarse salt and pepper and roasted until tender with crispy bits. It was fantastic. We even persuaded Evan to try some and he replied with “Not bad”, but politely declined any further bites. More for us! Fennel will definitely be on the menu more often.

Roasted Fennel

2-3 fennel bulbs, trimmed of stalks and greens, and cut in quarters
Olive oil
Coarse salt and cracked pepper

Drizzle fennel with olive oil and a splash of balsamic if you like. Sprinkle with sea salt and cracked pepper. Roast at 400° until tender and edges are crispy. About 15-20 min.

Quick Rustic Ratatouille

The veggies in the photo above look so fresh don’t they? It’s all the bright colours I think. I bet you have a ton of zucchini and tomatoes in your garden…maybe even peppers and eggplant. Me? None. Zero. Zilch. It was not my gardening year. It was not Eggton‘s gardening year either. Check out her video. Oh, and read her. She’s funny as hell and always includes pictures of her kids dogs and posts yummy recipes.

For me, there was too much work travel this summer and then lack of motivation to get out there and work in the yard. I can only speak for myself because Bob has a garden too (he takes care of the back yard, I deal with the front) but he grew different stuff. Garlic, onions, peas, beans and some weird looking heirloom tomatoes, oh and corn! A few cobs actually grew this year. That was cool. His stuff looks great. Mine sucks. But I’m not competing or anything. 🙂

Ok so back to the photo of the ratatouille. The tomatoes and herbs are fresh but everything else has been quickly roasted until tender and the flavours are wonderful. You can make ratatouille any time of year, but there’s nothing better than when everything is in season. (And even better when they come from your own garden but I’ll leave that to you guys, ok?).

This is a quick, rustic rat that’s super simple to throw together. It really benefits from fresh herbs so if you don’t grow them yourself, splurge on them because it will be worth it.

Slice the zucchini in rounds, the eggplants in spears and roughly chop the peppers and onions into ~1″ pieces and toss everything into a mixing bowl as you go. Add salt and pepper. I didn’t measure the salt and pepper but you can see the amount I ground in. Add more if you like.

You dump it all onto a rimmed baking sheet and roast it quickly at high heat. While it’s in the oven you prep the tomatoes and herbs and toss it all together with the hot veggies.

We like ratatouille as a side dish or tossed in pasta, rice or quinoa as a main meal. It makes a great cold pita sandwich with a smear of hummus. I just had it again for lunch tossed with fusilli, some feta cheese and a drizzle of balsamic. Serious yum!

Quick Rustic Ratatouille
Thanks to my mom for this recipe…I’m not sure where she got it but she adapted it and then I did…..) Preheat the oven to 475º.

Cut and toss into a large bowl:
1 small eggplant, cut into thick spears
2 med zucchini, cut in rounds
1 med onion, coarsely chopped
3 bell peppers coarsely chopped
6 cloves of garlic, coarsely chopped (I’m starting to sound like a broken record. Hmmmm…kids today probably don’t know what that means.)

Toss with: 3 tbsp olive oil, salt and pepper and spread out onto a rimmed baking sheet (spray it or spread out a little olive oil on the sheet first)
Roast for 15 min or until the veg are tender.

While the veg are roasting: 
Chop: large handfuls of basil, flat-leaf parsley and cilantro (have about 1-1.5 cups of chopped herbs)
Halve: lots of cherry tomatoes

Take the vegetables out of the oven, stir in the tomatoes and herbs and transfer to a large platter. Enjoy!

Tomato and White Bean Salad

I’ve been waiting for months to make this salad again. Waiting for fresh tomatoes and sweet onions from the garden, basil from the pot on my front step…finally I couldn’t wait any longer. If I waited for my own tomatoes it would be late August before this came to be so we made do. Bob bought some unbelievable cherry tomatoes…so pretty!

These are not from my garden!

But this onion did come from our backyard. The first year growing them and we lucked out. They are very mild and perfect for eating in salad. (Try a slice of sharp cheddar cheese with a small slice of mild onion on top. It’s one of the best flavour combos).

I think this photo is really cool. Love Instagram! Doesn’t this kind of look like it belongs in a film noir or something?

This salad should work as a main source of protein for the vegan/vegetarians and as a really great side dish for the carnivores. On its own with some bread (or not), it makes a perfect lunch, outside, feet up, with a good book. It doesn’t really work for Evan, who hasn’t decided he’s going to try fresh tomato, nor beans, let alone all mixed up in the same bowl! Plus there are “bits of green” in it, which crosses it off his list immediately. So we ate this salad with some flank steak and quinoa. Bob The Veg ate the quinoa and salad, Selective Evan had quinoa and steak and I happily enjoyed all three. One meal, three ways.

Tomato and White Bean Salad
We were in a hurry when I made this salad and completely forgot to make a vinaigrette but it didn’t need it in the end. If you want one, drizzle some olive oil and vinegar. Use a mild vinegar like champagne vinegar or rice vinegar.

1 can small white beans
1 cup cherry tomatoes, quartered or larger tomato diced small
1/2 cup diced mild onion
1/2 cup basil, sliced in ribbons
coarse salt and pepper to taste

Hello Summer! Whole Grain Summer Berry Crisp

I changed my header photo. Like it? Strawberries from my garden, blueberries from the store. Well…that’s not technically true. The strawberries are really from Bob’s garden. He deserves all the credit. I’ve been so lazy this season and haven’t really done much gardening at all (I’m guessing that armchair/backseat gardening doesn’t count).

So with all of these amazing berries staring at me how could I not make a dessert? I mean, Evan likes the crisp part of apple crisp, so this might be a good way to get him to start eating berries. Right? Bob rolled his eyes. “Yeah, you keep telling yourself that.”

Okay fine, whatever. I made it because I wanted it. But I truly did have hopes that Evan would try some. I did make it small. And whole grain. And not a huge amount of butter or sugar.

And Evan didn’t eat any of it. But it was f*cking awesome. Every last bit of it.

Whole Grain Summer Berry Crisp
This is dead simple. Layer the berries in the bottom of the pan. Add a splash of orange juice. If they’re not as sweet as you like, you can sprinkle with sugar to taste. Cover with the topping, dot with butter and bake at 350ºF until bubbly.

2 cups 5 grain rolled hot cereal (or rolled oats if you prefer)
1 cup brown sugar
1 tbsp all purpose flour
2 cups mixed berries
splash of orange juice