This week’s share gave us patty pan squash (y’know, those little squashes that look like flying saucers?), fennel, and Roma tomatoes. Oh! And BASIL. So I decided to grill for dinner last night, and I added a sweet onion, a few mushrooms, and some Brie cheese to the mix. Then I topped everything with a balsamic vinegar reduction. It. was. yummy.
To make the reduction:
1 cup balsamic vinegar
1/2 cup red wine vinegar
1 tablespoon olive oil
Combine everything in a small saucepan and bring to boil. Reduce heat and simmer, for about 20 minutes, until the vinegar has reduced to a thick syrup. Turn off heat and let cool.
For the few leftovers that remained, I tossed them into my butter lettuce salad with some cucumber, bell peppers, and sunflower seeds. Then I topped with the balsamic vinegar reduction for the dressing. I’m pretty excited about lunch today, too.
For our CSA members: if you are looking for ideas on how to use your fennel, check out these sources:
http://www.finecooking.com/recipe/tomato-soup-with-fennel-leek-potato You might save this one as we’re going to get leeks and more fennel in the next week or so.
These should get your brain humming wildly with fennel possibilities! And for this week’s video…