ROASTED FENNEL WITH PARMESAN
Provided by Giada De Laurentiis
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Lightly oil a 13-by-9-by-2-inch glass baking dish.
- Arrange the fennel in the baking dish. Sprinkle with the salt, lemon zest and garlic. Top with the Parmesan and drizzle with the oil. Bake until the fennel is fork-tender and golden brown, about 45 minutes.
- Chop enough of the reserved fennel fronds to equal 2 teaspoons. Sprinkle the roasted fennel with the chopped fronds and the pomegranate seeds.
GREEN BEANS WITH WARM BACON VINAIGRETTE
Grill the green beans for this side dish with a bacon-mustard dressing.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare an outdoor grill for medium-high heat.
- Crimp and fold the edges of a double layer of aluminum foil so it resembles a rimmed baking sheet. Put the beans in the center and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons water.
- Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes.
- While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined.
- Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper.
GREEN FRITTERS
Enjoy a healthy breakfast that will keep you satisfied for longer, with eggs and vibrant green broccoli and courgettes for protein, vitamins and minerals
Provided by Natasha Corrett
Categories Breakfast, Brunch, Supper
Time 30m
Yield Serves 2 (makes 6 fritters)
Number Of Ingredients 6
Steps:
- Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
- Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
- Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium
FENNELPARMESAN FRITTERS WITH GREENS IN BUTTERMILKBACON DRESSING
Number Of Ingredients 17
Steps:
- Make the dressing In a 10- to 12-inch heavy frying pan over medium heat, cook the bacon until crisp, stirring occasionally, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. In a medium bowl, whisk together the buttermilk, mayonnaise, garlic, scallion, 1/2 tsp. salt and 1/2 tsp. pepper. Whisk in the bacon. Cover and chill for at least 1 hour and up to 8 hours. Make the fritters Bring 5 cups of water to a boil in a 3-quart saucepan. Add 1 tsp. of salt. Using the large holes of a box grater, coarsely grate the fennel. Add the fennel to the boiling water and cook for 2 minutes. Drain in a fine mesh strainer and rinse under cold running water until completely cool. Using a large spoon, press out as much water as possible from the fennel while in the strainer, and then transfer to a plate lined with paper towels. Place another paper towel over the fennel and press to remove more excess water. Put the bread in a food processor and process until you have coarse crumbs (you should have about 2 cups). Transfer the crumbs to a large bowl. Add the fennel, Parmesan, eggs, garlic, and 1/4 tsp. pepper. Mix gently to combine. Heat the oil in a 12-inch cast-iron (or nonstick) skillet over medium heat until shimmering. Drop heaping tablespoonfuls of the batter into the oil. Press down lightly on the each fritter to form a 2-inch patty. Cook the fritters in batches until golden and crisp, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain briefly. Arrange the greens on six serving plates. Place 2 fritters over each and drizzle with some of the dressing. Serve immediately with the remaining dressing on the side.
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