Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Serving something “two ways” sounds kind of cheesy, but sometimes it’s the best way to experience all the flavors of a given vegetable. Raw fennel is so different than roasted fennel, but amazing in their own ways. The same goes for tomatoes.
I roasted a bunch of stragglers I had left over and basically mashed them up with a bit of acid and oil to make a chunky vinaigrette. It’s also good stirred in with grains, like bulgur or quinoa, or israeli cous cous (which is a pasta). I kept this straightforward but a creamy cheese or crunchy nut would not be out of place in this salad.

Serving something “two ways” sounds kind of cheesy, but sometimes it’s the best way to experience all the flavors of a given vegetable. Raw fennel is so different than roasted fennel, but amazing in their own ways. The same goes for tomatoes.

I roasted a bunch of stragglers I had left over and basically mashed them up with a bit of acid and oil to make a chunky vinaigrette. It’s also good stirred in with grains, like bulgur or quinoa, or israeli cous cous (which is a pasta). I kept this straightforward but a creamy cheese or crunchy nut would not be out of place in this salad.

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