THE INGREDIENTS:
3 tbsp fennel seeds
3 tbsp black peppercorns
3 tbsp kosher salt
THE METHOD:
Combine fennel seeds, peppercorns, and salt in a spice grinder and coarsely grind them. Store in sealed jar. Great on pork and chicken!
THE SOURCE:
Chi Spacca, By Nancy Silverton
THE INGREDIENTS:
6 Juniper berries
1 tsp fennel seeds
1 whole clove
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage leaves
1 cup fine sea salt
1/2 tsp ground ginger
1/4 tsp ground cinnamon
THE METHOD:
Combine the juniper berries, fennel seeds, and clove in a mortar or spice grinder and finely grind them. If you’re using a spice grinder, transfer the spices to a small bowl. Add the rosemary, sage, salt, ginger and cinnamon to the mortar or bowl and stir to combine. Store in a glass jar.
THE SOURCE:
Chi Spacca, by Nancy Silverton
I love anything made with fennel. It actually is thought to have many health benefits including reducing inflammation and having a calming effect on the digestive system, easing cramps, indigestion, gas and bloating. Fennel is known for tasting like licorice but given I hate the flavor of licorice I disagree. Either way this salad is simple and super fresh tasting so I hope you enjoy it!
Hot summer days call for cold refreshing soup. I was bored by the traditional tomato gazpacho and searched for something to refresh the palate and was still easy to make. This recipe completed both of those goals! I love serving this with a simple salad with baby lettuces topped with grilled shrimp or salmon.
I am always looking for new salad creations and this one has become my new favorite. It is crunchy, full of flavor and completely satisfying. If you don't like prepping vegetables it may not be the right salad for you but it is worth the work. The salad dressing is a variation of a Cesar dressing without the cheese and packs tons of flavor with only a drizzle. It is also great on roasted cauliflower and other hearty roasted vegetables.
With the cold weather finally setting in I'm tired of cold salads and ready for warm hearty meals. Roasted Sweet Potatoes is super easy and one of my favorites. You can make a few pans of them on Sunday and save them in containers to have during the week. Add them to scrambled egg whites or tossed on a salad to replace croutons. They add a hint of sweetness and are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6.
I'm always looking for new and interesting salads that are not lettuce based. This recipe that I found in The Sprouted Kitchen is just that. I replaced the milk in the dressing with soy milk and added a few things to bring out more flavor. Try this recipe for your next lunch or dinner and serve with a grilled piece of fish for a full meal.
I first tasted this dressing on a seaweed salad at a Japanese restaurant. I later learned it had eggs and was full of salt so no wonder it tasted so good! I wanted to make it vegan but still keep it flavorful and rich tasting. I think I accomplished that and I hope you enjoy it as much as I do. Use fresh butter lettuce, sliced radishes and avocado for a refreshing salad.
