|Seattle Skyline - Courtesy of Fabulous and Frugal|
That being said, I do still eat dinner amidst all this planning and more often than not, I cook said dinner. Some nights have been simple meals and others have been repeats of past recipes that involve less thinking on my part. But I do have a few new things to share, starting with this roasted tomato and fennel dish, adapted from Bon Appetit Magazine. I actually made this awhile ago but, as I said, life has gotten in the way of my blogging. I've cooked with fennel before, and I absolutely love the sweetness it adds when cooked to a soft, golden brown. Mixed with roasted tomatoes and white beans, this dish is simple yet comforting in its rich flavors. I served it over quinoa and topped it with feta cheese as a light meal or it would work great as a side dish.
Roasted Tomatoes and Fennel with White Beans (serves 2, or 4 side dish serving)
- 1 large (5-6 inch round) fennel bulb, with fronds attached
- 1 tbsp olive oil
- 1 tsp salt, divided
- 1 pint cherry or grape tomatoes
- 2 sprigs fresh oregano
- 1-2 garlic clove, minced
- 1/8-1/4 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 1 15 oz can cannellini or Northern white beans, rinsed and drained
Remove about 1/2 cup of fennel fronds and chop.
Cut the remaining stems off the bulb and discard. Trim the bottom of the bulb, leaving some of the core attached.
Cut the fennel bulb in half vertically and then each half into 1/2 inch wedges.
Heat oil in a large, ovenproof pan over medium heat.
Add fennel wedges and season with about 1/2 tsp of salt. Cook until fennel begins to brown, stirring occasionally, about 8 minutes.
Add tomatoes, oregano, garlic and 1/8 tsp crushed red pepper (use more if you like things spicy).
Season with remaining 1/2 tsp of salt and about 1/2 tsp of black pepper. Stir to combine.
Place pan in the oven and bake for about 15-20 minutes, until the tomatoes are tender, stirring occasionally.
Add in beans and most of the chopped fennel fronds. Cook for a few minutes longer, until beans are heated through. Remove oregano stems before serving.
Serve garnished with remaining fennel fronds and feta cheese (optional).
For a printable recipe click here