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.
