On the Menu: Mango, Fennel

Why does fennel get me so inspired?  Dunno.  This week I have two large, gorgeous bulbs from our produce box.  I'm gonna try this (easily serve 2 people):

2 fennel bulbs
1 orange
1 can chicken broth (or 2 cups homemade)
salt and pepper

Cut bulbs into 2 inch wedges (leave a bit of the root attached so they hold together)
Braise the bulbs in chicken broth and the juice from one large orange and about a tsp of grated peel if you're feeling energetic.

Simmer for about 20-30 mins (add water if the liquid cooks off too much).  Make sure they are nice an tender before you take them off the heat.  Strain them from the cooking liquid and season with salt and pepper.

Per Serving:  59 calories, 0% fat (0 g), 10% protein (1.5 g), 90% carbs (13 g, 3.6 g fiber).

I may serve this over arugula with some thinly sliced spring onions and some white wine vinaigrette.  We'll see.

The other thing we got was some Ataulfo mangoes.  I am going to make salsa with them and have them with fish.  This salsa is so good, although it takes a lot of chopping.  It will serve 4 (or, two people for two days):

red onion (1/3)
small bunch of cilantro
1 small jalapeno
2 mangoes
1 red bell peppers
1 lime
2 tbsp olive oil

chop 1/3 of a red onion and let soak in water, changing the water several times.  Soak for at least 20 mins.
cut the bell pepper and mango into dice
mince the cilantro and jalapeno (leave out the seeds for mild; include them in desired degrees for spicier)
combine all chopped ingredients (drain the onion and pat dry) with the juice of the lime and the olive oil.  season with salt and pepper and allow to macerate for 15 mins to overnight before serving.

Per Serving:  132 calories, 46% fat (7 g), 3% protein (1 g), 54% carbs (18g, 2.6 g fiber).

I'm going to serve this with Alaskan cod.  I may dredge said fish in flour, egg and cornmeal before frying, or I may simply broil it with salt and pepper.

Dinner Tonight: Ragout with Fennel and Tomatoes

This is a dish I came up with in order to use the fennel bulbs we occasionally get in our produce box:
Serves 2, generously
1 bulb fennel, sliced thinly
1 can whole stewed tomatoes in juice, roughly chopped
2 cloves garlic
1 small onion (white or yellow)
approx 1 cup white wine
approx 1 cup chicken broth
optional:  .5-.75 lbs white meat of your choice, chopped or ground (I have used ground turkey and chopped chicken)
salt, pepper and thyme to taste

In a soup pot or sauce pan, saute the fennel, onion and garlic in olive oil until softened.  Add the meat and cook until barely pink.  Add tomatoes and liquids, and simmer until thickened, about 30~45 mins.  Add the thyme, and allow to simmer 5 more mins (adding it too early can create a bitter note).  Remove from heat, season to taste with salt and pepper.

Serve over soft polenta

Per serving of stew only, using just over 1/2 lb of lean ground turkey:  343 calories, 29% fat (11 g), 40% protein (34 g), 31% carbs (26 g, 7 g fiber).