Tag Archives: fennel

Recipes: Buttery Spaghetti Squash, Farro with Fennel and Carrots and Arugula Salad

13 Feb

 

The force is strong with this one.

 

We got a great haul on Friday so dinner last night used a ton of  different veggies, including a spaghetti squash which has been sitting on our counter for weeks (months?) which I had been avoiding cooking because I just don’t like spaghetti squash that much.

Buttered Spaghetti Squash

  • 1 spaghetti squash, split lengthwise and seeds scraped out and generously rubbed with oil
  • 1 stick of butter
  • 1/2 cup of parmesan
  • a few sage leaves, chopped
  • a pinch of nutmeg (freshly grated)

Roughly following this recipe from a Serious Eats thread, I roasted the spaghetti squash at 400 for 45 minutes, cut side down.  Turn the squash over and cook for 15 more minutes, or until tender.  While the squash is cooling a bit, melt a stick of butter in a small saucepan.  Add the sage leaves and cook the butter until it starts to brown and smelly nutty.  Combine everything in a large bowl.

Farro with Carrot and Fennel

Based on this recipe, I scaled it down for 2 people, and made some substitutions with ingredients I had on hand.

  • 3/4 cup of farro, soaked for 30 minutes
  • 3-4 small carrots, cut into matchsticks (or grated)
  • half of a fennel bulb, cut into 1/4 inch die
  • 2 tsp red wine vinegar
  • 1 small clove of garlic, pulverized into a paste
  • some capers
  • some garlic chives (or any other green herb, like parsley)
  • olive oil

Drain the farro and discard the soaking water.  Combine with 3 cups of water and a pinch of salt in a small saucepan.  Bring to boil then cook for 15 minutes with the lid off.  Meanwhile, combine fennel, garlic, capers, vinegar and a good pinch of salt and pepper in a serving bowl and let marinate.  When the farro is done, drain and add to the fennel along with the carrots and herbs and a good dose of olive oil.  Taste for S&P, or add more vinegar if you’d like.

Arugula Salad with Avocado and an Orange Vinaigrette

  • Enough arugula for 2 people, washed
  • 1 avocado, cut into large pieces
  • Some orange juice
  • 1/2 shallot, diced
  • Some rice wine vinegar
  • Olive oil

Combine the orange juice, rice wine vinegar, olive oil and shallot to taste.  Add some S&P.  Toss with arugula and avocado.

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