Sauteed Fennel

31 07 2014

Yield:2 to 4 servings
Level:Easy Next Recipe
3 tablespoons olive oil
2 cloves garlic, sliced
2 heads fennel, thinly sliced
Kosher salt
Freshly ground black pepper
Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

Warm Arugula Salad

12 06 2012

6 strips nitrate free bacon diced

2 shallots finely chopped

7 oz arugula

1/4 cup olive oil

Handful of chopped walnuts

Ground black pepper to taste

Place the arugula in a large salad bowl and set aside.  In a medium sized skillet brown the diced bacon.  Add the shallots and saute with the bacon until the shallots are translucent.  Add the olive oil to the pan and heat just until warm.  Pour the olive oil, bacon, shallot mixture over the arugula and mix well.  The heat from the bacon mixture will slightly wilt the arugula – this is what you want!  Add some fresh ground black pepper and serve immediately topped with a sprinkle of walnuts.

Garlic Scape Pesto

30 01 2012

1 dozen garlic scapes

1 cup parsley

1 and ½ cup walnuts or pine nuts

1 cup Parmesan cheese

½ tsp sea salt

½ cup olive oil

1 Tbsp lemon juice

Process scapes and parsley in food processor. Add nuts and pulse till desired consistency then add parmesan, salt, olive oil, and lemon juice. Pulse a few more times. Serve over pasta or on a sandwich. Freeze leftovers in an ice cube tray for single serving use.

This recipe was created by Erica Strait for Swede Lake Farms and Global Garlic