After some time off, we are so excited to relaunch our Youtube Channel! Come and stay for simple, seasonal, plant-based cooking and other fun kitchen activities. Our very first video back is all about embracing citrus season. I show you a few nice ways to cut an orange, as well as how to make a beautiful fennel and orange salad (the fennel obsession is real). Click to check it out and please let us know what you think.
Fennel and Lentil Soup with Gremolata
I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel's one-of-a-kind anise flavor, brightness, and crunch really hit the spot, while I dream of verdant spring produce. It's also citrus season, and simple mandolined fennel and blood orange salads are a favorite (something like this salad, plus segmented or sliced orange, and often without the beans). Fennel is delicious cooked, too - caramelized sauteed fennel, fennel gratin, etc. We also love it in soups, and this week's recipe is a super simple lentil soup, centered around fennel. We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. When it comes to very simple dishes like this one, it's all about the accompaniments, which is where the gremolata comes in. It's a condiment kind of similar to Italian salsa verde but without oil, made with just chopped parsley, garlic, and lemon zest. It's delicious spooned over pretty much any savory fare. That, plus some good, crusty bread, and you're in for a very cozy meal with this soup. Hope you'll give it a try!
Just one link this week: I always enjoy the Plant Proof Podcast for its very well researched episodes on evidence-based nutrition (very heavily plant-based leaning).
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