Wild Fennel in Pasta

My friend Jason was nice enough to bring by some wild fennel from his backyard.  He suggested making a sort-of pesto with it, so that’s what I did.

wild fennel pasta

I took the wild fennel, washed it, chopped off the harder stems, then parboiled it. Drained, then cooked in olive oil, garlic, shallots, and some vegan apple + sage sausage.  Tossed with spaghetti, it was wonderful.  The wild fennel cooked this way was sweet and still tasted of licorice, but wasn’t overwhelming at all.  The pasta went well with roasted cauliflower tossed with curry powder and olive oil.

Leek and Mushroom Pasta

This was a low-effort dinner we had this weekend.  Maitake and shemiji mushrooms sauteed together with chopped leeks, garlic, poor-man’s parmesan* and a splash of white wine.  Salt and pepper to taste. Top with real parmesan and a few leaves of mesclun greens from the garden.

pasta

Dinner: What White People Eat

Dinner last night

Last night, I wanted to make a “What White People Eat” dinner: mac and cheese, greens, and a cob of corn.  Unfortunately, it turned out that the almond milk I was going to use had been in the fridge too long and was getting moldy (grosssss!) and the greens I bought were actually mustard greens and not kale as I had thought.

Some quick thinking and a carton of veggie broth saved the meal.  I used broth instead of almond milk for the fake cheese sauce in the vegan mac and cheese (recipe here). I realized too late that we also had no more tahini, but leaving it out completely didn’t seem to alter the flavor too much.

I sauteed the greens with white onion, garlic, chile pepper flakes, salt, sugar, and about a tablespoon of lemon juice. The greens turned the onion a strange purple color but they tasted fine.

I also learned that you could microwave corn on the cob last night! It’s faster than boiling and doesn’t taste all watery afterward either. Brilliant!