Archive for February, 2013

Apple Fennel Salad

Friday, February 15th, 2013

This is a quick and easy salad.  I love to eat this all by itself, but it would also make a great side salad.  It’s pretty too!

Apple Fennel Salad

 

½ to a whole fennel

2 small apples shredded (Fuji or Honey Crisp when they are in season)

½ cup pomegranate seeds

¼ cup chopped raw walnuts

6 tablespoons freshly squeezed lemon juice

4 tablespoons olive oil

1 tablespoon honey

1 teaspoon thyme (dried or fresh)

 

To make the dressing:  Put the lemon juice, honey, and thyme in a bowl.  Slowly add the olive oil, whisking until everything is combined.

 

To make the salad:  Thinly slice the fennel on a mandolin.  Shred the apples either using a food processor or a grater.  Add in the pomegranate seeds and walnuts.  Toss with the dressing.

 

Serves 2

Fennel is one of my favorite vegetables to eat raw.  It can be cooked too, but it really tends to lose it’s flavor when cooked.  You have probably seen fennel in the store, but not known what it is.  It is actually a member of the parsley family.  It has a white bulb and long green stems, called fronds, that come out of the top.  You can use the fronds, but the real flavor is in the bulb.  It is crunchy and sweet and tastes a bit like licorice or anise.  The best way to use it raw is to slice it thin on a mandoline as used in this recipe.

 

Fennel image


Cashew Chocolate Snowballs

Friday, February 8th, 2013

I made these last night for a potluck dinner, and they got great reviews! They’re the perfect bite of sweetness at the end of a meal.

1/2 cup dried, unsweetened coconut flakes, divided
1 cup cashews
2 tablespoons raw cacao powder
1/4 tsp. sea salt
1 tsp. vanilla extract
8 dates, pitted
1/2 cup raisins

Combine 1/4 cup coconut flakes, cashews, cacao powder and salt in a food processor and process until coarsely ground. Add vanilla, dates and raisins and process until the mixture begins to “turn over” and  holds together. Shape spoonfuls into balls and roll in remaining 1/4 cup coconut flakes. Makes about 18. Refrigerate or freeze.