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Shrimp with Fennel, Green Olives, Red Onion, and White Wine & Stuffed Tomatoes
I came across these two dishes in The Olive and The Caper when looking for recipes that used fennel, which showed up in our CSA box this week. The shrimp was incredibly easy to make and FAST — the tomatoes took a little more work (and a lot more time!) but were well worth it. […]
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Fennel and White Bean Stew
Lisa wanted to cook something tonight, and keeping in mind that we had some great veggies to use from the CSA box, found this hearty stew on Fatfree Vegan Kitchen. Lisa made some modifications that changed it to be neither fat-free nor vegan, but it still remained healthy and was simple and delicious. We love […]
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Pollo Pulquero
Our first post after our almost three weeks in Italy (w00t honeymoon!) is this chicken dish from Rick Bayless’s Mexican Everyday. The original recipe calls to prepare it in a slow-cooker, but, not owning one, we went with the oven-bake method instead. This was a perfect recipe match to our CSA box, which this week […]
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Beef Satays over Thai Salad
Tonight’s recipe comes from Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook, and is a great quick, light summer meal. Cubes of sirloin are marinated in lemon, salt, pepper, and lemongrass, quickly grilled, and served over a simple salad with a nuoc-chom-like dressing. We were lazy and served it with a quick […]
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Thai Chicken Burgers
This chicken burger recipe comes from Fitness Food. Ground chicken is mixed with breadcrumbs, cilantro, chili sauce, and spices, and formed into burger-size patties. It’s served with ribbons of cucumber and carrot, and a sweet cilantro-vinegar sauce. Chris says: I got bit by the time-bug on this recipe, too! Lisa says: What do you mean? […]