Let's talk green . . . some exciting green stuff is poking up out of big sister's garden. She went out there this morning to take pictures. Hers are a little blurry but here's one I took of a squash plant:
|Spring has sprung . . .|
And, although these aren't green, we made a St. Patrick's Day treat called "Irish Potatoes." They're really homemade candies (think truffles or Mounds) rolled in cinnamon to look like little potatoes. Big sister was a great help making these but she and I have ingested WAY too much sugar. I'm already planning to try rolling them around a whole almond and dipping them in dark chocolate to make my own Almond Joys.
Here's the recipe.
And, the green stuff that's healthy for you. I found a sad looking fennel bulb all by itself on a table at farmer's market last week and came up with this soup idea. The end result was a little brownish (from the brown vegetable stock I used) but the green vegetables were beautiful while I was sauteing them. I liked the end result - hope you do too!
Fennel & Zucchini Soup (about 4 cups)
1/2 fennel bulb, chopped
1 zucchini, sliced
1 leek, sliced (white parts and some of the green)
1 tsp. fennel seeds
1 T olive oil
4 c. vegetable broth
salt and pepper
Make sure you wash the leek well and separate the slices into rings. Heat the olive oil in a large pot and add the fennel, zucchini, leek, and fennel seeds. Sprinkle with salt and pepper. Saute for about 5 minutes. Add the vegetable broth, bring to a boil, reduce heat and simmer until everything is really soft (about 15 minutes).
Blend up the soup (you can just puree the soft vegetables with a little broth and return to the pot or use a hand blender). Taste, season with salt and pepper, and add a little lemon juice, sherry, or vinegar if you'd like.