Nutmeg loves fennel, which is a bit strange because she hates anise, sambuca and black licorice. In any case, this fennel mustard recipe caught her eye.
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Nutmeg has a bit of time on her hands this fall and this soup one of her new favorites: Print Pear, Fennel and Acorn Squash Soup Recipe type: Soup Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 4 This is an easy soup to celebrate the best of fall produce. Note: mild curry can be added as well (optional). Enjoy! Ingredients 1 Small Fennel bulb, diced 3 Shallots or ½ onion, diced 1.5 Tbsp. Olive oil 2 Pears cored and cubed 5 cups Vegetable or chicken stock ½ Tsp. cinnamon 1 Tsp. Fresh ginger, crushed 2 Medium Acorn squash, peeled, seeded and cut into 1 inch cubes ½ Cup Coconut milk Salt and Pepper, to taste Instructions Saute fennel and shallots in pan with 1 Tbsp oil until lightly brown. Add the remaining oil and the pears. Saute for another 1-2 minutes. In a large pot, combine the stock, ginger, cinnamon and squash. Bring to a boil, then reduce to a simmer. When the squash is almost cooked, add the pear mixture, coconut milk, salt and pepper. Remove from heat and puree in a blender until smooth. 3.2.2310
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