This could not have been easier. A cup of crumbled feta cheese mixed with minced garlic and a quarter-cup of plain yogurt. Fennel and radishes from the farmers market, Kalamata olives and pita bread for dipping. Finished with a glass of the rose I’d opened yesterday and I was feeling pretty pleased that I didn’t opt for Ramen tonight.
Quick, easy, delicious and surprisingly filling when you’re the only one chowing down. Bonus: there’s enough left over for lunch tomorrow. My new go-to veggie dish for entertaining.
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So when can we expect the Cook Book? or how about a cooking blog?
-T
Thanks Tom. I just know how to find and follow great recipes. When I come across them, I’m trying to share them more often here on the blog. (This one is from one of my favorite cookbooks, Vegetables Every Day by Jack Bishop.)
Thanks for the recipe. I just made it, but in sampling to see if it was good, I’ve managed to eat it up before dinner.
Good stuff–and glad to have a recipe for fennel, which I’ve just disvcovered.
If you like fennel try this – shred a bulb or two of fennel and a sweet onion paper thin on a mandolin or in the food processor. Dress with a vinagrette made of lemon and vinegar, your choice of herbs, a little mustard and a good fat pinch or more of cumin. Olive oil, of course and lots of pepper. Add citrus and/or mushrooms to the salad/slaw if you like. Stays crunchy for days.
Thanks Mad. I’ll be trying it this weekend!