Fennel and Orange

I know its been way too long...not that I've stopped cooking... more that I have been lazy. 

So I'm back now with a simple fennel salad.

Fennel and Orange Salad

one bulb fennel, thinly sliced

one orange, cut into supremes

feta to taste

pomegranate seeds

salt and pepper

Extra Virgin Olive oil.

Slice the fennel and toss with the orange supremes. Squeeze the remaining center of the orange over and toss with oil and season with salt and pepper to taste. 

To serve top with feta and pomegranate seeds. 

Simple Red Lentil Soup

Red lentils are great because they cook so quickly. In less than 30 minutes you have your soup ready to go. 

Quick Red Lentil Soup
8 oz red lentils
4 cups water or stock
salt to taste

2 - 4 TBS olive oil
2 - 4 garlic cloves, sliced
1 tps cumin
1 tsp paprika
1/2 tsp turmeric 
1/2 tsp cayenne (more or less to taste)
salt and pepper

Boil the lentils in the liquid for about 15 to 20 minutes until the begin to soften.




Meanwhile heat the oil and add the garlic.




Cook until just soft then add the spices. 




Add this to the lentil and cook another 10 minutes until fully cooked.

To serve top with hot sauce, 

Simple Cucumber Salad

The summer is the best time to make super simple salads. My friend Adam gave me some great cucumbers and I turned them into this simple salad that was a crowd pleaser.

Simple Cucumber Apple Salad
Cucumber
Apple, something firmer so you can thinly slice
Mint
Chives
juice of half a lemon
Extra Virgin Olive Oil
salt and pepper to taste


Slice the cucumber in half and remove the seeds using a spoon. Then thinly slice. Thinly slice the apple as well.




Mix in a bowl with the mint and chives and toss with lemon juice and oil.





Season with salt and pepper

Nettle Pesto

Stinging nettles do actually sting, so be careful. You can pick them up at your local farmers market or if you are brave find them in the wild. 


You have to avoid touching them, gloves work well as does a pair of tongs. To remove the sting, blanch them for about a minute, then they are safe to touch. 


Nettle Pesto
one bunch stinging nettles
2 - 3 cloves garlic
1 - 2 oz nuts, pine or walnuts
1 - 2 oz Parmigiano 
salt and pepper
Extra Virgin Olive Oil


Be careful not to touch the shining nettles. 





In a large pot of salted water cook the nettles for a minute or two.





Drain the nettles, and when cool place in a food processor with the garlic. 





Meanwhile toast the nuts in a dry pan for a minute, making sure not to burn them.





Process the nettles and garlic for a minute. Season with salt and pepper and add a little oil to start to form a smooth paste.


After a few minutes, add the nuts and cheese. 





Continue blending until smooth, adding oil to the desired consistency. Season to taste with salt and pepper.


One of our favorite ways to enjoy this is as a dip with crusty bread. Add a tablespoon or two to a bowl and thin with oil, add a touch more cheese to taste. 

Greek Potatoes

Here is a simple Greek potato dish. It goes great with a simple salad with cucumbers and feta. 


Greek Potatoes
about 1 lb potatoes 
1 or 2 lemons
3 -4 gloves garlic
oil
salt and pepper
about 1 tsp oregano
1/2 cup water or stock


Preheat oven to 400. Cut the potatoes into large wedges. Toss with oil and season with salt and pepper.




Bake about 20 minutes. Add the garlic and squeeze the lemon and toss in the halves. Toss to mix. Return to oven and cook another 10 minutes.



Add the stock and oregano. Toss and cook for another 20 to 30 minutes until most of the liquid is observed and the potatoes are cooked through.


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For when you can't decide

Sometimes you can't decide when you want a brownie and when you want a blondie. Here is the perfect solution... both.


Start by make half recipes of both chocolate chip cookies and brownies. 


Butter than line a pan with parchment and butter again. Preheat oven to 375.







Spread the cookie layer on the bottom, spreading into an even layer.





Pour the brownie batter on top.





Bake until done about 45 minutes.

Blood Orange Onion and Avocado Salad

This is a super simple salad with blood oranges. Get them while they are still available.


Blood Orange Avocado Salad
1 small red onion

2 blood oranges

1 avocado 
seasoned rice wine vinegar 
Extra Virgin Olive Oil
salt and pepper to taste


Thinly slice the onion and place in a small bowl with the vinegar. (If you don't have seasoned rice vinegar, other vinegar will work, just add a pinch of salt and sugar.)


Let soak about 20 minutes. 


Meanwhile, cut the orange into supremes and add to the onion.





Let marinate another 10 minutes.


Slice the avocado and arrange on a plate. Top with the orange and onion and some of the vinegar. Drizzle with oil and season with salt and pepper.