This is a recipe I was meaning to post a couple months ago, and am now doing so I can add it to www.amoderatelife.com‘s Tenth day of Bloggi-mas that I have been doing my best to be a part of this year. Today is casserole day. I made this for our Canadian Thanksgiving this year and it was a hit. It is best when cooked the night before and re-heated as the flavors have a chance to age and deepen together divinely. I used the wild fennel I harvested from our alley. Wild fennel has a much more vibrant flavor than cultivated so just use more if you haven’t a place to forage for wild fennel seeds.
2 medium eggplants, sliced lengthwise
1 coconut’s cream
2 T wild fennel seeds, ground
8 large tomatoes, skin off and sliced thickly across
This refreshing and balancing salad will cool you down on a hot summer day. 2 bulbs fennel, sliced as thin as possible and placed in ice water while preparing remaining ingredients
1 bu fenugreek leaves, chopped (1c)
1/4 c extra virgin olive oil
2 t lemon juice
1 t harissa
I remember the first time I had a chance to get to know wild fennel. It was growing tall and wild behind an empty lot I walked through every day on my way to work at an Italian restaurant in the Viaduct harbour in Auckland, New Zealand. It's funny to look back on that period in my life and realize t ...