Fennel-Beet Salad with Vinaigrette

To tell the truth, fennel has never been my favorite vegetable. But after trying this recipe, I'm a fan of the combination of fennel and beets. It does not have that "strong" black licorice taste. It's like my dislike for Brussel sprouts, until my uncle, then my daughter, served them baked.

-Mike

Fennel was known to the ancient Egyptians, Romans, and Greeks and spread to Europe by way of southern France. Add beets and it is a popular Italian combination.

Insalata di finocchio e barbabietola 

con vinaigrette (Italian)

Serves 4

Salad:

3-4 prepackaged organic beets (*If using fresh beets, cook them.)

1 organic fennel bulb (Stalks can also be used in other recipes.)

1/2 organic red onion, sliced thinly

uno 1. Cut the beets into cubes

due 2. Thinly slice the fennel.

tre 3. Toss all three ingredients.

Vinaigrette:

2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar 

1 Tbs. (15 ml) Dijon mustard 

2 tsp. (10 ml) organic maple syrup

lemon pepper and cumin powder to taste

1/3 cup (80 ml) olive oil

quattro 4. Whisk all the ingredients.

cinque 5. Pour over the salad.

sei 6. Garnish with organic pumpkin seeds.

*Cooking beets:

uno. Chop off the greens.

due. Wash and scrub the beets.

tre. Add to a large pot of water. 

quattro. Bring to a boil, then reduce to summer for30-45 minutes.

cinque. Transfer to a bowl of ice water.

sei. Once cooled, peel the skin off and rinse under cold water.

Try some of our other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Roasted Pork Tenderloin and Vegetables à l'Italiano

Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.

Filetto di maiale arrosto e verdure (Italian)

Serves 4

Preheat 425ºF/220Cº 

after the pork has been marinated  

Italian Dressing/condimento italiano:

~make ahead and refrigerate for up to a week~

1 cup (240 ml) red-wine vinegar

5 Tbs. (75 ml) water

1 1/2 Tbs. (32 g) organic sugar

1 Tbs. (5 g) Dijon mustard

1 organic garlic clove

3 tsp. (6 g) each: basil and oregano

dash of pepper

2 cups (480 ml) olive oil

uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.

due 2. Refrigerate for 4-24 hours. 

Pork and Vegetables/maiale e verdure:

Make ahead and refrigerate for up to 5 days~

1 pound (455g) of glass feed pork tenderloin

4 organic carrots, cut in thin slices

2 organic peeled parsnips

1 organic broccoli florets, cut in thin slices

organic cheer tomatoes

3 Tbs. (45 ml) each: balsamic and olive oil

3 tsp. (6 g) Italian seasoning

1 tsp. (2 g) lemon pepper

tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.

quattro 4. Remove the pork and pat dry with paper towels.

cinque 5. In an ovenproof skillet, heat the oil over medium heat.

sei 6. Add the pork and cook until browned on one side, about 3-5 minutes. 

sette 7. Turn the pork over and more to the upper rack.

otto 8. Place the vegetables on the lower rack for about 20 minutes.

nove 9.  Check the inside temperature of the pork for 145ºF/63ºC.

dieci 10.  Serve with organic: 

• roasted red potatoes with rosemary and garlic
• zucchini sautéed with butter and garlic
• green beans
• marinated mushrooms
• wrapped asparagus in prosciutto or roasted with balsamic vinegar
• antipasto side dish
• Italian salad

Read More

Mushroom Quiche with an Eggplant-Crust

The ingredients might seem a little odd, but the result works, a little bit of French, some Japanese, toss in vegetarian; a brunch or dinner; with or without a side dish....Enjoy.

Serves 6

Preheat the oven to 350F (175C)

2 large Italain eggplants or 3-4 small Asian eggplants, peeled and cut into 1-inch (2,5 cm) cubes, about 5 cups (650 g)

1/2 tsp. (2,5 g) sea salt

3 tsp. (15 ml) olive oil

sliced organic mushrooms

black pepper

thyme

organic green onions, thinly sliced, separate the green and white

organic minced onion

grated ginger

2 bay leaves

1 cup (240 ml) organic vegetable stock/broth

1 cup (90 g) arame 荒布 (type of Japanese seaweed)

juice of 1 organic lime, about 2 Tbs. (30 ml)

4 tsp. (20 g) Dijon mustard

4 organic egg whites

2 organic egg yolks

1/8 tsp. (0,40 g) cream of tartar

1/2 cup (120 ml) organic (dairy-free) milk

(minced or dry) parsley

1. Toss the eggplant and salt in a bowl.

2. Sauté half of the mushrooms in 1 tsp. (5 ml) oil over medium heat. Sprinkle a little salt, black pepper, and thyme. Cook about 4 minutes, until they turn brown and the liquid almost evaporated.

3. Remove to a plate and sauté the rest of the mushrooms the same way. Add more oil if needed.

4. In a large pot, heat the rest of the oil over medium heat.

5. Add the onions and white part of the green onions,, stir and cook about 15 minutes.

6. Reduce the heat and add 1 Tbs. (15 ml) water if it is too dry.

7. Rinse the eggplant quickly, then using a paper towel, gently squeeze the eggplant to remove juices.

8. Add to the onion mixture, with the ginger and bay leaves.

9. Stir for a minute. Add the vegetable stock and half of the arame. 

10. Simmer over medium-high heat about 8 minutes. Stir.

11. Stir in 4 1/2 tsp. (23 ml) lime juice and 3 tsp. (15 g) Dijon.

12. Cook for a minute and then add more lime juice and Dijon to the taste you like.

13. Remove from the heat and use a blender to blend a purée.

14. Grease an 8-inch (20 cm) springform pan, round or square casserole dish.

15. Press the eggplant mixture into the bottom and up the sides.

16. Bake for 25 minutes.

17. The last 10 minutes, beat the egg whites with the cream of tartar to still peaks.

18. In a smaller bowl, whisk eat egg yahoos with the rest of thermal, 1 tsp. (5 g) Dijon, 1 1/2 tsp. (3 g) thyme, green part of the green onions,  1 1/2 tsp. (7,5 ml) lime juice, milk, and parsley.

19. Fold half the beaten egg whites into the egg yolk mixture. Then fold the rest of the egg whites.

20. Pour on top of the eggplant crust.

21. Gently lay mushrooms on top of the egg mixture.

22. Bake for 35-40 more minutes, until the eggs are set.

Read More