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YUM! I noticed some great looking organic fennel in the grocery store the other day and picked up some. I wasn’t quite sure what I was going to do with it but bought it anyway!

When I was young I remember holiday dinners were always finished with a stalk of fennel and a small glass of red wine for dipping. The licorice-taste and crisp texture always had me looking forward to this tradition.

I decided to roast the fennel, using the entire head (about the size of a fist), without the leaves. The result…bellissimo!

ENJOY!

 

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The one veggie my grandsons will eat, consistently, is broccoli. They don’t particularly like broccoli slaw, due to the texture. I found that by pulsing it in the food processor makes all the difference. This recipe comes together in literally 5 minutes and stays in the refrigerator for a few days.

Also, I paired it with an Ina Garten recipe passed on from my sweet niece. I did a little tweaking with the original but for the most part, it is all Ina!

The first recipe is for the broccoli slaw and the second for the Cous-Cous Salad.

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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