Fennel & Artichokes with Lemon and Mint

One Year Ago Today Chicory Pudding Cake with Salted Butter Pecan Ice Cream & Bourbon Ganache
Two Years Ago Today Squash Wontons in Chili Ginger Broth with Baby Bok Choy

Roasted, sweet fennel, artichokes & garlic tossed with fresh fennel fronds, mint and lemon.

Fennel & Artichokes
serves 2 as a side
1 large fennel bulb, cut into wedges, fronds reserved for garnish
1-15oz can quartered artichokes, drained and rinsed
3 garlic cloves, smashed and halved
2 tbl extra virgin olive oil
juice and zest from 1/2 lemon
salt and pepper, to taste
1/4 tsp red pepper flakes
8-10 mint leaves, roughly chopped

Preheat the oven to 425.
Toss the fennel, artichokes and garlic with olive oil, lemon juice, zest, salt and pepper to taste and red pepper flakes.
Roast in an even layer on a baking sheet for 30 minutes then turn the broiler on. Place the baking sheet on the bottom rack of the oven and cook for 8-10 more minutes until lightly charred.
Toss with 3 tbl roughly chopped fennel fronds and mint leaves. Taste and season with salt.

Salt and Vinegar Roasted Potatoes

Salt and vinegar potatoes are a perfect and easy side dish for lunch or dinner. Serve hot out of the oven or take to a barbecue or potluck and enjoy at room temperature. Just make sure to bring along more malt vinegar for people like me who want to drizzle on even more.

Caramelized fingerling potatoes tossed in malt vinegar, coarse sea salt, fresh dill and lemon.

Salt & Vinegar Roasted Potatoes
serves 3
1 lb fingerling potatoes, halved
3 tbl malt vinegar, plus more for sprinkling
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
juice from 1/2 lemon
coarse salt and pepper
1 tsp fresh dill, minced

Preheat the oven to 425.
Toss the potatoes with vinegar, olive oil, red pepper flakes, lemon juice, salt and pepper.
Roast in a single layer on a baking sheet for 40 minutes until tender and caramelized. While hot toss with fresh dill and taste to season with more salt.
Serve with more malt vinegar on the side.

Roasted Cauliflower with Chili, Lime & Cilantro

This dish is simple but bold in flavor. There are many chili powders available in the Mexican section of your grocery store so chose one that you like best. A quick toss with some olive oil, lime and cilantro takes cauliflower from plain to your new favorite vegetable.
I served this dish with a quick mash up of pinto beans, sauteed red onion and garlic.

Roasted Cauliflower with Chili, Lime & Cilantro
serves 3
1 large head cauliflower, small florets
1/4 cup extra virgin olive oil
1 1/2 tbl Mexican chili powder
2 tsp salt
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp pepper
l lime, halved
1/4 cup chopped, fresh cilantro

Preheat the oven to 425.
Toss the cauliflower with all of the ingredients except cilantro. Squeeze the lime juice on the cauliflower and place the limes on the roasting pan.
Roast for 35 minutes, tossing once in between until tender with crispy edges.
Re-squeeze the roasted limes over the vegetables and toss with cilantro. Taste to season with more salt and pepper if necessary.