Farm Share: Week 5

This week's share...
Head lettuce
Lettuce mix
Green onions
Summer squash
Carrots
Fennel (<-- click for more info)
Sugar snap peas
Snow peas
Kohlrabi (see last week's post)

Balsamic Roasted Fennel and Carrots

by Healthy World Cuisine

Ingredients

• 1 fennel bulb and reserved wispy leaves (frangs)
• 3 large carrots
• 8 Cipollini onions (or one large onion sliced into half-moons)
• 2 tablespoons white balsamic vinegar
• Juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Sicilian Spice Mix or Italian Seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions

• Preheat oven to 425 degrees F or 218 degrees C
• Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)
• If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.
• Next, peel and chop carrots into long matchsticks.
• Remove the outer skin of the Cipollini onions.
• In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.
• Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.
• Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.
• Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 – 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.

Menu ideas...

• Grilled summer squash kabobs
• Raw snow and sugar snap peas with hummus dip
• Kohlrabi home fries (<-- click for recipe)
• 10 ways to use lettuce that isn't salad