Apple and Fennel Salad with Blue Cheese

We cannot get enough fennel in this house and this salad is the perfect crunchy crisp salad. Add in the creamy richness of the blue cheese and you've got a everyday staple ( at least in our house! 😋 And the cider vinegar dressing works with lots of things!

1/4 cup EVOO
2 Tbs Apple Cider Vinegar
1/4 tsp salt
1/4 tsp freshly ground pepper
1 large crisp sweet apple, honeycrisp or fuji thinly sliced
1 medium fennel bulb thinkly slices, fronds reserved
6 cups butterhead lettuce
1/3 c crumbled blue cheese

Whish oil, vinegar, salt and pepper in a large bowl. Add apple and fennel and toss to coast, chop 1/4 cup of the fennel fronds and add to the bowl along with the lettuce and blue cheese' toss gently.

Comments

Spicy Tomato coconut Bisque with Shrimp and Mushrooms

This recipe from NTY hit all the notes! mildly spiced and the herbed mushrooms were perfect as a topping! Ingredients: 1 (14-ounce) can whole peeled tomatoes 1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup) 4 tablespoons olive oil, plus more for drizzling 8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups) 2 garlic cloves, peeled and sliced 1 (1-inch) piece fresh ginger, peeled and thinly sliced 2 fresh makrut lime leaves (or 1 tablespoon lime zest) Kosher salt ¼ cup sliced scallions 2 shallots, peeled and diced 1 tablespoon tomato paste 1 (13-ounce) can coconut milk ½ red habanero chile, seeds removed 1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces) Steamed white or brown rice, for serving 1 ...

Spicy Chorizo Chili with Pinto Beans

I had this with Soyrizo instead of meat and it was perfect. The heat is well balanced and we used Rancho Gordo pinto beans, so creamy and smooth! Definitely a hit! Ingredients Ingredient Checklist 1 tablespoon olive oil 12 ounces fresh Mexican chorizo, casings removed 1 yellow onion, chopped 1 poblano chile, stemmed, seeded, and chopped 1 tablespoon tomato paste 2 teaspoons chili powder 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 2 15-oz. cans no-salt-added pinto beans, drained and rinsed if you want a shortcut but I did Rancho Gordo beans in the Instapot and froze what we didn't use in the chili! 3 cups unsalted chicken broth diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving. Prep: Directions Instructions Checklist Step 1 Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionall...

Saffron Spiced Butter Paparadelle

This is Heidi Swanson's recipe that I have been making for years! You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written. Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...

Finca Castelero Favorites

Search This Blog