Southwestern Chipotle Slaw

Southwestern Chipotle Slaw
Author: 
Recipe type: Salad
Serves: 6-8
 

Ingredients
  • 5 c. shredded veggies of choice (peeled kohlrabi or broccoli stems, carrots, cabbage, Napa, fennel, beets, etc.)
  • 3 Tbsp. mayo
  • 2 Tbsp. lemon/lime juice or apple cider vinegar
  • 1 tsp. dijon mustard
  • ½ tsp. chipotle powder
  • ¼ tsp. each ground cumin & coriander
  • 1 Tbsp. minced garlic OR 2 Tbsp. minced green garlic bottoms
  • ¼ c. chives or green onion or green garlic tops
  • salt & pepper to taste

Instructions
  1. In medium bowl, whisk together everything but the shredded veggies.
  2. Add veggies & toss to coat.
  3. Let sit at least 15 minutes before serving.
  4. Store leftovers in refrigerator up to 5 days.

 

Tempura Vegetables

Tempura Vegetables
Author: 
Recipe type: Main Dish
 

Use this recipe for a wide variety of vegetables – it’s stunning, impressive, delicious & really highlights each vegetables uniqueness.
Ingredients
  • Batter:
  • 1 egg
  • ½ c. ice water
  • 1½ c. white all-purpose or cake flour
  • 4-5 cups of mixed cut vegetables (any desired amount of any may be used)
  • fennel bulbs (1/2” wide slices)
  • cauliflower (1” florets)
  • cabbage (1/2” thick wedges)
  • scallions (2” whole pieces) or onions (1/2” thick slices)
  • peas (whole)
  • mushrooms (shiitake or white button, whole)
  • broccoli (1” florets)
  • green beans (whole)
  • zucchini (1/2” diagonal slices).
  • high heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
  • grated diakon radish for garnish
  • Sauce:
  • 1 c. vegetable stock
  • 2 Tbsp. mirin (Japanese sweet cooking wine)
  • ¼ c. soy sauce/tamari
  • 1 Tbsp. fish sauce (optional)
  • 1 Tbsp. sugar

Instructions
  1. In a medium bowl, beat egg lightly and beat in ½ cup ice water.
  2. Add 1 cup of the flour and stir just a few times to barely mix
  3. Don’t over-mix or your batter won’t be light & fluffy like you want it to be.
  4. Put remaining ½ c. flour in a shallow bowl.
  5. In a large deep skillet or wok, heat 3 inches of oil to 340 degrees.
  6. Dredge each vegetable piece in flour, shake off excess, & dip in batter.
  7. Immediately shake off excess batter & slide into the hot oil
  8. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
  9. Sauce:
  10. Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat.
  11. Cool to serve.
  12. Serve with grated diakon radish

 

Green Bean and Fennel Salad

Green Bean and Fennel Salad
Author: 
Recipe type: Side Dish
 

Ingredients
  • ¼ c. Driftless Sunflower Oil or olive oil
  • 1 Tbsp. white wine vinegar
  • 1 tsp. Dijon mustard
  • ½ tsp. honey
  • salt & pepper to taste
  • ½ lb. green beans, stems removed
  • 1 small fennel bulb & stem, cored & thinly sliced, leaves reserved for garnish
  • ½ small sweet onion, thinly sliced
  • ½ c. walnuts, toasted
  • 2 oz. feta, crumbled

Instructions
  1. Whisk oil, vinegar, mustard, honey, salt & pepper together & set aside.
  2. Steam green beans for about 4 minutes, or until slightly tender.
  3. Cool under cold water & drain.
  4. Toss green beans, fennel, & onions in dressing & top with walnuts, goat cheese, & fennel leaves. Serve cold.

 

Broccoli and Fennel Salad with Blue Cheese & Walnuts

Broccoli and Fennel Salad with Blue Cheese & Walnuts
Author: 
Recipe type: Salad
Serves: 4
 

Ingredients
  • 3 Tbsp. Driftless Sunflower Oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. dijon mustard
  • 1 Tbsp. shallots or green onions, minced
  • salt & pepper taste
  • 2½ cups broccoli florets (can substitute cauliflower, green beans or snap peas)
  • 1 small fennel bulb, cored & thinly sliced
  • ⅓ c. walnuts, chopped & toasted
  • ⅓ c. blue cheese, crumbled
  • fennel leaves, for garnish

Instructions
  1. Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl.
  2. 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.
  3. Garnish with fennel leaves. Serve cold or at room temperature.

 

Fennel & Snap Pea Salad with Lemon & Feta Cheese

Fennel & Snap Pea Salad with Lemon & Feta Cheese
Author: 
Recipe type: Salad
Serves: 2-3
 

Ingredients
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced, leaves reserved
  • 2 cups snap peas, strings removed
  • 5 scallions, thinly sliced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • juice & zest of ½ a lemon
  • 1 garlic scape, minced
  • salt & pepper to taste
  • ½ cup feta, crumbled
  • fresh mint & parsley, optional

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

 

Braised Fennel

 

Braised Fennel
Author: 
Recipe type: Side Dish
Cuisine: Mediterranean
 

Ingredients
  • 2 Tbsp butter or olive oil
  • 1 clove garlic, minced
  • 1 fennel bulb, core removed &
  • quartered lengthwise
  • ¼ c. chicken/vegetable broth
  • ¼ c. dry white wine
  • salt & pepper to taste

Instructions
  1. Heat butter/oil in saute pan on medium-high heat.
  2. Add garlic & saute for a minute.
  3. Add fennel, saute for another few minutes.
  4. Add broth & wine, cover, bring to boil, lower heat and cook for 20 minutes.
  5. Remove cover & cook for another 10 minutes until liquid thickens a bit.
  6. Add salt/pepper and serve.

 

Zucchini and Green Beans with Garlic, Fennel & Lemon

Zucchini and Green Beans with Garlic, Fennel & Lemon
Author: 
Recipe type: Side Dish
Serves: 4-6
 

Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil, or butter
  • 1 head fennel, core removed & thinly sliced crosswise, leaves reserved
  • 2 zucchinis, cut into long strips
  • 2 cups green beans, stems removed
  • 2 cloves garlic, thinly sliced
  • Salt & pepper to taste
  • Juice & zest from ½ a lemon
  • 3 Tbsp. fennel leaves, chopped

Instructions
  1. In a large skillet, heat oil over med-high heat.
  2. Add fennel & sauté for a couple minutes.
  3. Add zucchini, green beans, & garlic & sauté for a couple more minutes.
  4. Turn down the heat & cook, stirring occasionally, for another 4-5 minutes.
  5. Season with salt, pepper, lemon juice/zest & remove from heat.
  6. Garnish with fennel leaves. Delicious with pasta, fish, chicken, or Parmesan, white beans & French bread.