Why is it so hot outside right now?? I’m ready for Fall and the weather needs to start cooperating.

I know that in a couple of months I’ll be dying for some fresh corn and tomatoes, so before I’m completely sick of Fall and Winter vegetables I’m going to eat the crap out of them.

Are you with me?

 

 

 

 

 

 

Why is it so hot outside right now?? I’m ready for Fall and the weather needs to start cooperating.

I know that in a couple of months I’ll be dying for some fresh corn and tomatoes, so before I’m completely sick of Fall and Winter vegetables I’m going to eat the crap out of them.

Are you with me?

I thought so.

This is a really simple recipe for vegetables roasted with delicious Fennel. If you’re not familiar with the pungent flavor and aroma of Fennel, you’re really missing out. Some people describe it as having a licorice flavor.

Ingredients
    • 2 parsnips
    • 3 carrots
    • 1 bulb fennel
    • 1 small red onion
    • 8 ounces Brussels sprouts
    • 4 cloves garlic, peeled
    • ¼ cup extra virgin olive oil
    • 1 teaspoon white pepper

Instructions:

  1. Preheat your oven to 300 degrees Fahrenheit.
  2. Cut the parsnips, carrots, fennel, and red onion into bite-sized pieces. Trim the Brussels sprouts stems. If your sprouts are very large, cut them in half so they are closer to the size of the other vegetables.
  3. Transfer all of the vegetables to a large bowl along with the whole garlic cloves. Toss with the olive oil and white pepper.
  4. Arrange the vegetables on a large rimmed baking sheet and cover with foil.
  5. Bake for 30 minutes. Remove foil, stir the vegetables, then return to the oven. Turn the heat up to 450 degrees Fahrenheit and let the vegetables cook for another 10 minutes, or until tender and browned.

And then to make the Warm Israeli Couscous Salad you must take your vegetables and combine to the recipe below:

 

Ingredients

1 cup Israeli Couscous (aka Pearl couscous)

2 teaspoons honey

1 Tablespoon extra virgin olive oil

1 Tablespoon Apple vinegar

⅛ teaspoon freshly ground black pepper

1 teaspoon sea salt

3 cups Fennel-Roasted Fall Vegetables (see above)

Instructions

1. Bring 1¼ cups of water to a boil in a small saucepan. Add the couscous and stir well. Cover, turn the heat to low and let simmer for 8 minutes. Drain and place in a large bowl.

2. Meanwhile, whisk together the honey, oil, vinegar, pepper, and salt to form a smooth dressing.

3. Add the roasted vegetables to the couscous bowl. Drizzle the dressing over the top and toss well to coat. Serve warm or at room temperature.

Happy Monday my pretties.

With Love from the Trench Kitchen,

xoxoErika♥