Arugula is very versatile. Some of my favorite things to do with it is to put it on a pizza right out of the oven or a make a simple salad with olive oil, cranberries and a bit of pecorino. If you aren't a fan of the bite you can always cook it in a dish!
Siskiyou sweet onion
Such a delicious onion. This Walla Walla type onion is sweet and best when eaten raw or only slightly cooked. The perfect addition to a burger, sandwiches and fresh salads. However, they sweeten any dish, and are great cooked in pizza, quiche and pasta and if in doubt...there are always the famed Walla Walla onion rings.
Most commonly used in Latin American and Mexican dishes, cilantro is a great herb to use in a variety of ways. My least favorite thing about cilantro is the way it stores...to make it last and stay fresh if you aren't going to use it right away fill a small jar with water, put the cut ends in the water and a loose bag over the leaves. It makes all the difference!
Lastly, I know everyone is always trying to come up with ways to use their fennel and this is one of my FAVORITES! It comes from Alice Waters and her book Chez Panisse Vegetables.
Notes Before You Start:
- The key to this dish is to brown, not steam, the fennel. Keep the pan hot and spread out the fennel, no crowding. Cook in batches if necessary- the only problem will be that you will finish the first batch before the next batch is done. Yes, this dish is that good.
How Long: 20 minutes, maybe more if cooking in batches. 5 minutes of prep and 15 minutes of cooking. You can make this dish any time.
(Serves 4 as a side dish)
- 1 Large fennel bulbs
- 2 Tbs olive oil
- Kosher salt
- Black pepper
- 1/4 Lemon
- Using a very sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised outer layers. You will end up with a bulb about the size of your fist.
- Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into 1/8 inch slices (it is ok if a little thicker).
- Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.
- Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
- Remove the fennel from the pan and drain off any excess oil. Season with salt, pepper and lemon juice, to taste. Serve.