Celery Root and Fennel Gratin

In this new year, I would like to experiment more with ingredients I often pass by in the grocery store.  I received the most wonderful culinary tools (including a Le Crueset pot!)  for Christmas and would like to put them to good use.  I remembered seeing this Celery Root and Fennel Gratin while thumbing through Continue Reading …

Grilled Portobello Salad with Fennel and Green Apple

This salad is so light and refreshing!  Soft butter lettuce, crunchy fennel and slightly tart green apple topped with a very ‘meaty’ tasting grilled portobello mushroom. Very simple to assemble, and full of fresh, healthy, whole ingredients – and all organic!  Makes enough for two – I also served this salad with some new potatoes Continue Reading …

Corn Pasta with Fennel, Cannellini Beans and Capers

I recently discovered corn pasta and was very pleased with how it turned out.  It cooked to al dente in 7 minutes, tasted great and it’s gluten-free!  I paired it with a fresh fennel-tomato-caper sauce with cannellini beans tossed in for added protein, and kept the seasoning simple with a bit of garlic, s&p, fresh Continue Reading …

Vegan Shepherd’s Pie (Gardener’s Pie) and a Cucumber & Fennel Salad

Tonight’s dinner was inspired by a dear friend Steve’s Cucumber & Fennel Salad combined with a Shepherd’s Pie recipe found here (i’ve renamed it ‘gardener’s pie’):  http://www.ivu.org/recipes/main/lentil-shepherds.html (I definitely added mushrooms-about 2 cups chopped portobellos, mixed frozen veggies and lots of fresh thyme. Also added Tofutti cream cheese to make the potatoes extra creamy, and Continue Reading …