Recipes from the Farm Kitchen
Tips: Five ways to cook greens
Simple Fennel and Orange Salad
1 large or 2 medium fennel bulbs, trimmed and thinly sliced
2 medium oranges, peeled
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper
2 tablespoons sweetened dried cranberries
Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. Serves 4.
Harissa-Roasted Carrots, Fennel and Potatoes with Couscous
2 tablespoons harissa
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 1/2 teaspoons honey
1/2 teaspoon finely grated lemon zest
1/4 cup water
1/2 pound carrots, peeled and quartered lengthwise, cut into 2-inch pieces
1/2 pound parsnips, peeled and quartered lengthwise, cut into 2-inch pieces
1 small fennel bulb, halved, cored and thinly sliced
1 1/2 pounds medium potatoes, quartered
Freshly ground pepper
1/4 cups water
1/2 teaspoon kosher salt
1 cup couscous
1 tablespoon currants
2 tablespoons slivered almonds
1/4 cup cilantro, chopped
Preheat the oven to 400°. Place a large rimmed baking sheet in the oven so it preheats at the same time.
In a large bowl, whisk the harissa with the olive oil, lemon juice, honey, lemon zest and water. Add the carrots, parsnips, fennel and potatoes and toss to coat the vegetables in the harissa marinade and season with salt and pepper. Spread the vegetables in a single layer on the hot baking sheet and roast for 35 minutes, until the potatoes are tender and the root vegetables are browned.
Meanwhile, make the couscous. In a medium saucepan, bring the water and ½ teaspoon salt to a boil. Stir in the couscous and currants. Cover, remove from heat and let stand for 5 minutes. Fluff the couscous with a fork and fold in almonds and cilantro. Transfer to a serving bowl and top with the roasted vegetables. Season with salt and pepper and serve immediately.
(source: Food and Wine)