The Husband and I are part of a Community Sponsored Agriculture (CSA) program, which means we get organic produce from a local farm delivered to us bi-weekly. I recommend you look into joining a local CSA. We spend less than we did at the grocery store and I’m forced to make my meals around whatever is in season so it quenches my creative thirst. I’m always being introduced to things I wouldn’t normally cook with, like fennel.
It was cold last week so comfort food was a necessity. I used the fennel I got from the CSA with other ingredients in my kitchen to throw together a fennel and white bean soup. I started by sautéing onions, garlic, fennel and carrots and added some spices for flavor. Be creative with your spices and add whatever taste you’re in the mood for. I used cumin and oregano and later some fresh basil. Then I added a can of diced tomatoes and veggie broth and let the soup simmer, covered, for about 30 minutes. Next, I added white kidney beans (use whatever white bean you have on hand) and chopped chard and let that simmer for another 10 minutes or so. Season with salt and pepper, add fresh basil and serve to your grateful Husband.
I decided I liked fennel so much that I used the remainder to make a fennel and fresh herb risotto on Sunday night. I used the same tactic as with my other risotto, just substituted with vegetables and herbs I had on hand. It was ridic. Husband wants to renew our vows.