Braised Fennel


Braised Fennel
Recipe type: Side Dish
Cuisine: Mediterranean

  • 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

  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.


Mediterranean Beet Salad

Mediterranean Beet Salad
Recipe type: Salad
Cuisine: Mediterranean

  • 4 whole, unpeeled beets, trimmed, leaving 1 inch of stems attached
  • ¼ cup minced onion
  • 2 tablespoons minced fresh parsley, dill, or mint
  • 2 tablespoons Driftless sunflower oil or extra-virgin olive
  • 2 tablespoons balsamic vinegar or red wine vinegar
  • salt and pepper to taste
  • ¼ cup crumbled feta cheese

  1. Preheat oven to 400 degrees.
  2. Bake whole beets on a cookie sheet until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, & allow to cool.
  3. Peel (skin should slip off) & cut into ¼ inch slices.
  4. While the beets are roasting, whisk together shallot, parsley, oil, & vinegar in a bowl until blended; season to taste with salt & pepper.
  5. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, & sprinkle with feta cheese before serving.
  6. Garnish with extra herbs.