After a fun-filled weekend, I’m back. Yes, it may be Monday, but I have a recipe that is über colorful and really, just makes me smile when I look at it. Before I get to that, let me tell you about some of the new and cool things that I experienced the past couple of days. Warning: this post has lots o’ drool-worthy pictures, so get a napkin ready. 😉
Friday was awesome because the weather was beautiful and I finally got to get lunch with Lindsay of Happy Herbivore. It was great chatting about her Light & Fit book coming out later this year (which as some of you know, I took food photos for) and us working together on her next book. We ate at Mohawk Bend, where I had the Hearts of Palm Sliders and we shared the vegan S’mores dessert, yum!
There was crafting to be done, on Saturday! I was invited by the radical Joni, to attend Crafty Commune at her sister’s new boutique in Long Beach. What was awesome about this event is that Kristen (the owner of Fox & Moon Clothing) provided handmade totes and things to decorate them with, afterward she put them in her shop to sell and when they do 100% of the proceeds are going to a local charity.
After that, I made a mad dash for West LA to have an extremely tasty dinner and dessert with my friend Kedar. We met up at the new Maddy’s on Pico, with a fully vegan menu from Chef Dave Anderson (of Madeleine Bistro). I got to meet him and Molly, who were both extremely nice and helpful, plus enjoy the Big Maddy Mac (a fancier, vegan Big Mac) and a sampler plate of ALL OF THE GELATO FLAVORS. That’s 11 flavors of vegan gelato, people. They haven’t had their grand opening yet, but I seriously recommend heading over there.
Of course, Sunday was Father’s day which started off with a Bloody Mary for my dad. I told you it was a tradition! We spent the day outside, doing random yard work, cooking, but mostly relaxing. I checked up on my super-late-in-the-season seedlings, and so far I have some corn stalks, some watermelon seedlings, dill, plus some others that I’m hoping will sprout soon. 🙂
Now, it’s Monday, and there is work to be done! So, I have for you an easy and refreshing recipe that is great for a weeknight dinner, or even a lunch prepared the night before. This salad has fresh fruits, balsamic roasted fennel, peppery arugula and a strawberry citrus vinaigrette. Tantalizing, no?
One Year Ago: Choconut Chip Oatmeal Cookies
Two Years Ago: Sprouted Chickpea Hummus Sandwich
Fruity Roasted Fennel Salad
- 3 1/2C. Fennel BulbSliced 1/4" Thick (Half Moons could work, as well)
- 3/4C. Water
- 3T. Balsamic Vinegar
- 1C. StrawberriesLeaves Removed
- 2T. Fresh Orange Juice
- 1/2T. Apple Cider Vinegar
- Pinch of Freshly Ground Black Pepper
- 5C. Baby ArugulaFirmly Packed, or Spinach if you want a milder leaf
- 2piecesSmall Tangelos/TangerinesPeeled and Chopped into bite-size
- 1C. Blackberries
- 3T. PecansChopped
- Preheat your oven to 400ºF. In a large, shallow baking dish spread out the fennel slices evenly. Stir together the balsamic vinegar and water, then pour over the fennel.
- Bake for 20 minutes, then mix the fennel around and flip over. Place the dish back in the oven and bake for an additional 15-20 minutes, or until tender.
- You can either dress the salad with warm fennel, or place it in the refrigerator for a totally cool salad.
- Place all ingredients for the vinaigrette into a high-speed blender or a food processor. Puree until completely smooth, then pour into a small bottle or bowl for use later.
Building the Salad
- Distribute the greens between four bowls. Take the fennel slices and let most of the balsamic liquid drip off, the distribute those between the 4 bowls.
- Add the tangelo/tangerine pieces to each one, along with the blackberries, then garnish with the pecans and the amount of vinaigrette that you prefer.
- There will most likely be vinaigrette left over, so don't worry about using all of it.
I absolutely love the color in these photos. It’s dishes like this that just scream fresh, and are the epitome of Spring and Summer.