Vegetables can be boring, if you don’t change up a bit! So starting off the New Year, I’m trying things new, being creative! 😊
So my cutting board was very useful this afternoon with all the chopping and julienning being done!
Fresh fennel, onions, kale, carrots!
Fennel, an acquired taste raw….however when roasted with virgin olive oil with sprinkles of Himalayan pink salt and coarse pepper; its wonderful! That’s how I prepared it! Placed on the bitten rack of the oven at 350 degrees for 45 minutes. It can be paired with a roasted pork loin and even accompany a broiled salmon. I’m roasting them to be as a side to my arugula salad for lunch today and add to my boxed lunch tomorrow ( that’s the plan…it’s so good)!
Then taking raw carrots, kale (remove middle stem) and onion, I’d julienned, then formed them together in a palm size circle by taking a dip in a tempura batter of rice flour, tsp of soybean oil, Sea salt and cornstarch*!
* or a tempura batter mix from the grocery store will also do.
I’d settled twelve of them on a tray and placed in the fridge to get cold (1 to 3 hours ). The little circles can be cooked in the oven at 350 degrees, on each side for 10 minutes. Or you may pan fry in vegetable oil for 3 minutes until golden brown. These will be my go to snack on it’s own!
Taking arugula leaves washed and dried, tossed in a lemon dressing of extra virgin oil, Dijon mustard, fresh squeezed lemon with a pinch of sugar. Added diced tomatoes, olives was a winner! You can even add some fresh shaved Parmesan cheese if you like for this beautiful salad!
Now taking the serving size in consideration, the calories can be low (for example the vegetable circles is 2 at 70 calories for each).
With changing the look of your vegetables can be really good! The different ways can give the incentive to trying different vegetables and eat more of them for a healthy start to this new year!
The bulb’s foliage, and seeds of the fennel plant are used in many of the culinary traditions of the world. The small flowers of wild fennel (known as fennel “pollen” ) are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavored spice, brown or green in color when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce.
Photos by Letia Mitchell LifeStyle & Design ®