On Monday I finally used the fennel we received from our Farmhouse Delivery box to make Chicken with Italian Sweet-Sour Fennel.
Photo: John Autry; Styling: Leigh Ann Ross From Cooking Light
Mine did not look that pretty...I stole that picture from Cooking Light. (I am not sure the legality of stealing pictures for one's blog...but since probably about 5 people read my blog, I think I am safe). This was delicious. Absolutely yummy. I had some fresh rosemary that I used, and the pinenuts added the perfect touch to the flavor. I served it with steamed green beans that I flavored with some Penzey's spices. I also attempted to serve this with some Parmesan-garlic polenta. That did not turn out so well. The polenta hardened a bit too much...and the taste was bland. But the rest of the meal made up for it!
Tuesday I finally used the beets from our box, and made Red Flannel Hash.
Photo: John Autry; Styling: Mindi Shapiro Levine From: Cooking Light
Now, as a preface, I will say that hubby was otherwise engaged Tuesday night and I knew he would not be there for dinner...this recipe was a fairly bold choice. The main components are red cabbage, beets, onion, garlic and only a touch of ground meat. I actually found it very yummy...even ate the leftovers for lunch the next day - hubby tried a bite I had saved for him and declared it "not a favorite." If I were to make this again, I would leave off the dill (I actually do not think I care for dill as a spice, although I do love me some dill pickles) and I didn't feel the greek yogurt added much, if anything, to the dish. But overall I thought it was a great light weeknight dinner. AND I was able to play with my new food processor - I used it to shred the beets and cabbage, which just gives this recipe bonus fun points!
Last night I made some fish tacos, because after the hash I had a lot of shredded cabbage left and the first thing that popped into my mind was fish tacos! I grilled some rockfish and mixed up some cilantro-lime-vinaigrette type sauce from scratch...and from my head. It was actually a pretty decent attempt for an off-book cooking experiment. The flavor of the fish was a little bland, but I think that was the fish I chose - not my seasoning or grilling technique. Next time I will splurge for the mahi-mahi. The sauce needed to be thicker - it was fairly tasty, with hints of garlic, just much too liquidy. Lesson learned. The base is there for an excellent dish, just needs some more experimenting and it will be better next time!
Today we get our next Farmhouse Delivery box!!! I am very excited for two more weeks of healthy, creative, new meals!
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