Driftless Organics Recipe Pages

Thai Basil Stir Fry

Sauce:
1/2 c. vegetable or chicken stock
2 Tbsp. soy sauce/tamari
1 tsp. sugar
1 - 3 tsp. hot sauce/chili paste or dried red chilies to taste
1 - 2 Tbsp. fish sauce, to taste (optional but highly recommended)
1 1/2 Tbsp. safflower, peanut, or sesame oil
4 - 5 garlic scapes or 3 cloves garlic, chopped
1 bunch scallions, whites chopped & greens sliced (for garnish)
1 fennel bulb (core removed), cut into 1/2” slices
1 c. snow or snap peas
1 bunch collards (stems removed), coarsely chopped
10-20 basil leaves, thinly sliced
In small bowl, whisk sauce ingredients until sugar is dissolved. In wok or large frying pan, heat oil. On high heat, stir fry garlic scapes, scallion whites, and fennel for about 20 seconds, until fragrant. Add vegetables and stir fry for 1-2 minutes. Add sauce & continue to stir for another 2 minutes, until vegetable are cooked but still slightly crunchy. Add green onion tops & basil & serve.

Braised Fennel

2 Tbsp butter or olive oil
1 clove garlic, minced
1 fennel bulb, core removed &
quartered lengthwise
1/4 c. chicken/vegetable broth
1/4 c. dry white wine
salt & pepper to taste
Heat butter/oil in saute pan on medium-high heat. Add garlic & saute for a minute. Add fennel, saute for another few minutes. Add broth & wine, cover, bring to boil, lower heat and cook for 20 minutes. Remove cover & cook for another 10 minutes until liquid thickens a bit. Add salt/pepper and serve.

Fennel & Snap Pea Salad with Lemon & Feta Cheese

1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
2 cups snap peas, strings removed
5 scallions, thinly sliced
3 Tbsp. olive oil
juice & zest of 1/2 a lemon
1 garlic scape, minced
salt & pepper to taste
1/2 cup feta, crumbled
fresh mint & parsley, optional

Combine fennel, snap peas, & scallions in a medium bowl. In a small bowl, combine lemon juice, zest, garlic scape, & salt & pepper. Whisk in olive oil & toss into veggies. Fold in feta. Serve immediately with fennel leaves & optional herbs as garnish. Serves 2 - 3.

Broccoli & Fennel Salad with Blue Cheese & Walnuts

3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 tsp. dijon mustard
1 Tbsp. shallots or green onions, minced
salt & pepper taste
2 1/2 cups broccoli florets (can substitute cauliflower, green beans or snap peas)
1 small fennel bulb, cored & thinly sliced
1/3 c. walnuts, chopped & toasted
1/3 c. blue cheese, crumbled
fennel leaves, for garnish

Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese. Garnish with fennel leaves. Serve cold or at room temperature. Serves 4.