Week 5 - 2013

Cabbage Beet Coleslaw

Recipe courtesy of Michael Jones serves four




Ingredients

4 beets, each about the size of a softball
Olive oil
Kosher salt
Fresh black pepper
1 small head of cabbage, thinly sliced
1/4 cup cider vinegar
1 tablespoon Dijon mustard
Grated orange peel from one orange
2 tablespoons honey
1/2 cup olive oil
2 teaspoons caraway seeds

Directions

Preheat oven to 375°F. Place the beets in foil and drizzle with olive oil and dust with salt and pepper. Bake until tender when pierced with knife - about 1 1/2 hours. You can cut down the roasting time by cutting the beets in half. Depending on their size it could take as little as an hour.

Cool. Peel beets by rubbing lightly with a paper towel. Cut into 2-inch strips and place in a large bowl. Shred the cabbage thinly with a sharp knife or mandoline and add in with the beets.

Vigorously whisk cider vinegar, Dijon mustard, grated orange peel and honey in small bowl. Gradually beat in oil. Pour dressing over cabbage and the beets and mix well. Add caraway seeds and toss. Season to taste with kosher salt and pepper.

Note: I used 2 large regular beets in this recipe, plus 4 or 5 much smaller golden beets. This made a nice color and taste contrast.


*****************************************************************

Roasted Fennel with Parmesan

Ingredients

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Directions

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

****************************************************************