Last night a friend of mine came over for a cooking date, which is something we try to do frequently. Since I had an abundance of spring onions (two white left over from last week, and the red ones from this week), I found this recipe for braised spring onions and fennel. We substituted turnip greens for chard and just used some lemon juice in lieu of the zest and juice of a meyer lemon, and it turned out pretty darn tasty. The fennel flavor pervaded, but it was nice and light. We ate it with a fried egg and sourdough toast. The meal was capped off perfectly by some Brigham's chocolate ice cream which S. procured following the meal.
And! The best part: on the advice of the friend from whom I received the pickle recipe, I tried the pickles last night, and they were EXCELLENT. This is probably my favorite thing I've made so far this summer, and I am very excited about making more. And so easy! Seriously, if there are pickle fans out there (among the 2 of you who read this), this recipe is well worth it.
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