Fennel Parmesan Gratin

 

If you've never paid much attention to fennel, it's worth giving it a closer look. I made this Ina Garten-inspired gratin for Meatless Monday and served it as a main dish, and it was phenomenal! The recipe is straightforward, and I wasn't entirely sure what to expect, given fennel's subtle anise flavor. But it wasn't overpowering at all; the natural sweetness comes through beautifully, balanced by a bright lemon note. With the holidays approaching, this would be an impressive side dish. It's a vegetable many people overlook, and preparing it this way highlights its best qualities. I halved the recipe, which worked perfectly, and adjusted the salt slightly to keep the seasoning in check. The lemon in the topping is essential, so don't even think about omitting it.Fennel Parmesan Gratin

 3 medium Melissa’s fennel bulbs 
½ c. chicken stock
1/3 c. dry white wine
Kosher salt and freshly ground black pepper (start light on salt—about 1 t. total)
2 T. unsalted butter, diced 
3 T. unsalted butter, melted 
¾ c. panko
1 c. freshly grated Parmesan cheese 
1 T. minced fresh flat-leaf parsley 
1½ t. grated lemon zest 

Preheat the oven to 375°F. Trim the stalks from the fennel bulbs and discard them. Halve each bulb lengthwise through the core, then remove most of the core by cutting a small V-shaped wedge, keeping the bulb intact. Cut each half into 2-4 wedges, depending on size. Arrange the wedges cut-side up in a gratin dish just large enough to hold them in a single layer. 

Pour the stock and wine over the fennel, and season with a light sprinkle of salt and pepper. Dot with the diced butter. Cover tightly with foil and bake for 35-45 minutes, until tender. 

Remove from the oven and increase the temperature to 425°F. For the topping, combine the melted butter, panko, Parmesan, parsley, lemon zest, and a pinch more salt and pepper. Sprinkle evenly over the fennel. 

Bake uncovered for 30 minutes, until the topping is golden brown. Serve hot or warm.

 This dish is elegant and flavorful—ideal for a simple dinner or a festive gathering. Have you tried fennel before? Share your thoughts in the comments!

 Serves 4-6 as a side (or 2 as a main—halve away!) 

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Lemon Olive Pesto

 

If you are a pesto lover like I am then you owe it to yourself to give this unique one a try. This Lemon Olive Pesto is a vibrant culinary gamer and will rapidly become your new go-to! Bursting with the buttery richness of green olives, the fresh herbaceous notes of basil and parsley, and a zesty kick from lemon, this pesto is a delightful departure from the traditional pine nut and basil version. Inspired by a recipe from Melissa’s Produce, this easy-to-make condiment is perfect for tossing with pasta, spreading on sandwiches, or serving as a dip with crusty bread. Ready in just 10 minutes, it’s a versatile addition to your kitchen repertoire that’s sure to impress!

Lemon Olive Pesto 

 1 10.6-oz. jar pitted Frescatrano olives

½ bunch fresh basil leaves (about ½ c.)

½ bunch flat-leaf Italian parsley (about ½ c.)

1 heaping T. organic capers, rinsed

1 lemon, juiced and zest removed in ½-inch strips with a vegetable peeler

½ t. fine sea salt

½ t. red pepper flakes

¼ c. good-quality California extra virgin olive oil

Pit the olives if not already pitted, rinse the capers, and zest the lemon using a vegetable peeler to create ½-inch strips. 

Add the olives, basil, parsley, capers, lemon zest, lemon juice, salt, and red pepper flakes to a food processor. Pulse several times until the mixture is combined but still chunky.With the food processor running, slowly drizzle in the olive oil until fully incorporated. Stop processing to maintain a chunky texture. 

Transfer the pesto to a bowl. Serve immediately or store in an airtight container in the fridge for up to 5 days. For best flavor, let it come to room temperature before serving.

 Serves 4-6

Serving Suggestions

Pasta: Toss with warm spaghetti or linguine for a quick weeknight dinner.

Appetizer: Spread on toasted baguette slices for a zesty bruschetta.

Main Dish: Spoon over grilled halibut or chicken for a burst of flavor.

Dip: Serve with crudités or pita chips for a crowd-pleasing appetizer.

Breakfast: top with egg slices and melted cheese.

Or...be a piggy and eat it with a spoon.

 To store, press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation. Keeps in the fridge for 3-5 days.

This Lemon Olive Pesto is a game-changer for anyone who loves bold, fresh flavors. Whether you’re hosting a dinner party or just spicing up a weeknight meal, this recipe will become a staple in your kitchen. Try it today and let us know how you use it in the comments below!

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My Go-To Tzatziki

I’ve recently fallen head over heels for Greek yogurt. Cabot Creamery’s triple thick vanilla yogurt (no sponsorship here, just pure love) has become my nightly obsession, piled high on fresh berries. I’m plowing through two big tubs a week—yes, I’m mildly mortified to confess that—and I’m pretty sure the dairy guy at the market is starting to side-eye me. Lately, I’ve ventured into savory territory with their plain Greek yogurt, whipping up some tzatziki that’s honestly unreal. I’ve been slathering it on sandwiches, smearing it on my morning croissant, pairing it with crackers for snack attacks, and dunking veggies in it like it’s my job. Confession? I could eat it straight from the bowl with a spoon. I’ve tinkered with a bunch of recipes, and this one’s my winner. Some folks swear by fresh mint in theirs, but I’m not sold on it here—your call, though. Give this a whirl and tell me what you think.

My Go-To Tzatziki

½ c. finely grated Melissa’s organic cucumber
1 c. whole milk Greek yogurt
¼ t. fresh lemon zest
1 T. fresh lemon juice
½ T. extra-virgin olive oil 
1 large garlic clove, grated
¼ t. (heaping) sea salt 
2 T. chopped Melissa’s fresh baby dill

Lay the grated cucumber on a towel and gently press out some of the extra moisture. Toss everything else into a medium bowl and mix it up.

Pro tip: give your lemon a quick grate before juicing it. Fold in t he drained grated cucumber. Pop it in the fridge to chill until you’re ready to dig in.

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French Cut Green Beans with Hazelnut Butter

Finding a sumptuous side dish is not always easy.  Finding one that is quick, easy, delicious, and can be made ahead nearly impossible.  This recipe is the exception.  Every time I prepare these I get compliments, often from people who don't care for hazelnuts.  Toasting them and chopping them as finely as possible imparts a nutty flavor without an overpowering hazelnut taste, and adds a little extra crunch to the beans.

These can be made with green beans that have not been French cut (you'll need to cook them longer in this case -- 6 to 8 minutes), but I strongly suggest you give this little French cutting tool a try.  I found mine at the Viking store, but it is available from Amazon as well (click on image directly below to go to the page).  Never, I beg you, used canned or (horrors!) frozen green beans.  This is so quick and easy, not to mention actually fun to do.

Norpro French Bean Slicer

Snip the tip off of the fresh green bean using the cutting blade at the end.

Pull the green bean through the cutting blades to French cut.

It took me less than five minutes to French cut this entire pile of green beans.

Slice beans in half, or they'll be too unwieldy on the plate.

Combine first six ingredients in a small bowl.

Finely chop toasted hazelnuts, add to bowl, and stir together to make hazelnut butter.

Top cooked green beans with butter and allow it to melt into them.

French Cut Green Beans with Hazelnut Butter


2 tablespoons unsalted butter, room temperature
1 small shallot, finely chopped
1/4 teaspoon finely grated fresh lemon zest
1-1/2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup hazelnuts, toasted and finely chopped
1/2 to 3/4 lb green beans, trimmed

Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.  Set aside.

Wash fresh greens beans, pat dry with a paper towel, snip off ends, and run through the green bean Frenching tool.  Cut French-cut beans in half.  Bring a medium saucepan of salted water to a boil and drop in green beans.  When water has returned to boiling, cook for 3-5 minutes until beans are tender.

Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

This recipe can be made ahead.  You can blanch the green beans and refrigerate for up to two days.  The hazelnut butter can be made ahead as well and kept similarly for two days.

Makes 2 ample portions


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