BAKED RIGATONI WITH GREEN OLIVES AND PANCETTA

I was excited to co-ordinate a time for the very beautiful, fabulous Maliah, of Maliah Pinkleton Photography www.maliahpinkleton.smugmug.com/, to come to my home and shoot some pictures for my blog. I had been wanting her skilled and experienced point of view, ever since she photographed my husband and I cooking for the Local Flavor Cookbook localflavornwa.com/.
I had my make-up professionally applied, put on a comfortable dress, a high pair of heels, and cooked while Maliah clicked and we chatted.
It was such a relaxed, fun evening, and Maliah was so creative with many great ideas, but my favorite part was sitting down after the pictures for a glass of wine, bread, cheese and more chat.

Maliahs picture of the olives about to be sliced for the pasta dish

Maliahs picture of me sitting on the back deck

BAKED RIGATONI WTH GREEN OLIVES AND PANCETTA

2 tablespoons butter
3/4 pound plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves plus one basil sprig
3 tablespoons olive oil
salt and freshly ground black pepper
3 ounces of pancetta, diced
1 onion, chopped
1 cup pitted green olives, halved
1 pound rigatoni
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese

Heat oven to 425F and butter a 9 by 13 inch baking dish.
On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and brown in spots, let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.
Meanwhile, in a large deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter, keep warm.
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, ricotta, torn basil and 1/2 cup of parmesan. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of parmesan on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/recipes‎

ROASTED RED PEPPER HUMMUS

My husband was out of town overnight, for the Arkansas Hospitality Association meeting, while
I enjoyed and appreciated the change in our weeknight routine, and took the opportunity to cook as little as possible, and to use up what was in the refrigerator.
I made this yummy Roasted Red Pepper Hummus, slathered it on a sandwich with goat cheese, then piled on chicken, avocado, pan fried Prosciutto and arugula. My daughter took one bite, and suddenly half of my sandwich was gone.

ROASTED RED PEPPER HUMMUS

1 clove garlic, minced
1 cup garbanzo beans, drained
1/4 cup tahini
juice from 1 lemon
3/4 cup roasted red peppers
1/4 teaspoon dried basil
salt and freshly ground black pepper to taste

In a food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil and pulse until the peppers are finely chopped. Season to taste with salt and pepper. Transfer hummus to a bowl, cover and chill until you are ready to serve.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/‎

EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

Lovely, healthy side salads - perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from "Please to the Table, the Russia Cookbook", Anya von Bremzen and John Welchman

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

BRUSCHETTA WITH TOMATO, AVOCADO, BASIL AND MINT

A friend of mine saw a movie "girl rising" while she was traveling, and worked very hard to bring it to our town. My heart swelled and I was so proud of her when the numbers in the theater grew so large, they had to move the showing to a much bigger room.
It is a movie that "showcases the human spirit and the power of education to change a girl and the world" (from the Girl Rising website girlrising.com/‎) It was a very thought provoking and emotional film, telling the stories of nine girls from different countries.
I was meeting friends before and going out for a cocktail after, so I made an appetizer for my husband and I to share when he got home from work. We came together briefly to catch up on the day, and enjoy a bite to eat and each others company, before heading in different directions for the evening.

BRUSCHETTA WITH TOMATO, AVOCADO, BASIL AND MINT



1 baguette, cut crosswise into rounds
olive oil
1 garlic clove, peeled
1 cup chopped onion
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons fresh lemon juice
1 tablespoon chopped jalapeño
1 pound assorted tomatoes, coarsely chopped, juices drained
2 large avocados, halved, pitted, peeled, cut into small cubes

Heat oven to 425F.
Arrange bread rounds on large rimmed baking sheet. Brush with oil, sprinkle with salt and pepper. Bake until crisp, about 12 minutes. Cool.
Press garlic into medium bowl. Add onion, basil, mint, lemon juice, and chiles. Mix in tomatoes, then avocados, season to taste with salt and pepper.
Serve with the toasts.
Enjoy!

Recipe adapted from The Bon Appetit Fast Easy Fresh Cookbook, 2008
www.bonappetit.com/.../the_bon_appetit_fast_easy_fresh_cookbook

PASTA SALAD

A friend gave me a large amount of tiny tomatoes from her garden. I indulged right out of the bag while they were still warm from the sun - a wonderful, fresh burst of the summer season.
I was glad to have enough left to make this light pasta salad, it looked so appealing I was eager to try it.

PASTA SALAD

salt and pepper
10 ounces penne pasta
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup sliced basil leaves
1/3 cup fat-free plain Greek yogurt
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove of garlic
2 cups grape tomatoes, halved lengthwise
1 orange bell pepper, cut into 1/4 inch pieces
1/3 cup halved pimiento stuffed green olives

In a large pot of boiling, salted water, cook the pasta according to package directions. Drain, then rinse under cold water. Transfer the pasta to a serving bowl. While the pasta is cooking, in a food processor, puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scraping down the sides of the bowl as needed. Pour the mixture over the pasta and toss well to coat. Stir in the tomatoes, bell pepper, olives and sliced basil. Season with salt and pepper and toss gently.
Enjoy!

Recipe adapted from Rachael Ray, July/August 2013
www.rachaelraymag.com/recipes/‎

FEIJOA AND APPLE FIX and SAUSAGE ROLLS and ROAST KUMARA AND CASHEW SALAD and PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

I was very excited to gather together and spend time again with the wonderful ladies who lunch. I chose a New Zealand theme - preparing some of the dishes I grew up with and some that were new to me. Everything everyone contributed was fabulous - food and conversation, resulting in yet another joyful occasion for the taste buds and the soul.

FEIJOA AND APPLE FIX

1 ounce of feijoa vodka
apple juice
ice
lemon wedge to garnish

Fill glass with ice. Add vodka and top with apple juice. Stir and garnish with lemon wedge.
Enjoy!

Recipe adapted from Food.com
http://www.food.com/recipe/feijoa-vodka-apple-fix-153867

SAUSAGE ROLLS

1 pound of sausage
1/2 onion, finely chopped
1 teaspoon dried thyme leaves
1 to 2 tablespoons finely chopped fresh parsley
1 tablespoon ketchup
1/3 cup stale breadcrumbs
1 to 2 sheets of puff pastry
1 egg, lightly beaten

Lightly grease 1 to 2 oven trays.
Combine sausage, onion, thyme parsley, ketchup and breadcrumbs in a bowl, mix well.
Spread out pastry sheets and using a rolling pin, roll them until they are thin.
Place the sausage mixture down the center of the pastry.
Brush edges of pastry with lightly beaten egg, fold over sides of pastry to enclose mixture.
Trim ends of rolls, and cut into 2 inch long pieces. Repeat as necessary.
Lightly brush rolls with remaining egg, cut a couple of slits into the top of each roll.
Bake in a moderate oven about 20 minutes, or until lightly browned and cooked through.
Enjoy!

Recipe adapted from The Australian Womens Weekly, October 1991
aww.ninemsn.com/recipe-search/‎

ROAST KUMARA AND CASHEW SALAD

2 to 3 kumara, peeled and diced
olive oil for roasting
salt and freshly ground black pepper
fresh rosemary sprigs
1 cup cashew nuts
1/3 cup chopped fresh mint
couple of handfuls of arugula
chopped spring onion for garnish
DRESSING
200 ml olive oil
75 ml balsamic vinegar
50 ml freshly squeezed orange juice
1 tablespoon sugar
4 teaspoon curry powder

Heat oven to 180C.
Toss diced kumara in oil and season with salt and black pepper. Place in a roasting dish and scatter with rosemary sprigs. Roast for 25 to 30 minutes or until tender.
While kumara is cooling, increase temperature of oven to 200C and roast cashew nuts in a separate dish for 8 to 10 minutes. Toss after 5 minutes so nuts become evenly colored.
Add cooled cashews to the kumara, and toss with chopped mint and arugula.
Make dressing by blending all ingredients in a blender.
Add about half the dressing to kumara mixture and stir lightly. Add more dressing to taste.
Garnish with chopped spring onion.
Enjoy!

Recipe adapted from Market Day, 2007
Vicki Winn

PINK PEPPERCORN PAVLOVA WITH VANILLA CREAM AND BASIL SYRUP

BASIL SYRUP
1/3 cup fresh basil leaves
1/2 cup light corn syrup
MERINGUES
4 egg whites, room temperature
1 cup sugar, divided
1 1/2 teaspoons cornstarch
1/2 teaspoon white wine vinegar
1 tablespoon pink peppercorns, lightly crushed
VANILLA CREAM
3/4 cup chilled whipping cream
1 tablespoon sugar
1 vanilla bean, split lengthwise

BASIL SYRUP
Blanch 1/3 cup basil leaves in a small saucepan of boiling water for 30 seconds. Drain, then transfer basil to a bowl of iced water to cool. Drain, squeeze out excess water from basil. Puree basil with corn syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop.
Bring basil syrup to room temperature before serving.
MERINGUES
Position rack in the center of the oven and heat to 275F.
Draw six 2 1/2 inch circles on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in a large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium firm peaks. Beat remaining 1/4 cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue, beating until very stiff. Beat in white wine vinegar. Fold in peppercorns. Divide meringue between circles, spread to fill completely. Bake until outside is dry, about 25 minutes. Turn oven off and open door slightly. Let meringues cool in oven until completely dry, about 1 hour.
VANILLA CREAM
Place cream and sugar in a medium bowl. Scrape seeds in from vanilla bean. Using electric mixer, beat cream to soft peaks.

Place a meringue on each plate, top with a generous amount of vanilla cream. Top with strawberries and fresh basil leaves. Drizzle basil syrup on plate.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com/recipes‎

BREAD AND TOMATO SALAD

Nothing says hot, sticky summer days like a perfectly ripe, juicy tomato - mixed with a little aromatic basil, it is a simple, heady combination.
I adore panzanella salads and this effortless and delicious recipe is no exception. It is quick to put together and needs to be made ahead of time - making it perfect for relaxed, serene summer entertaining.

BREAD AND TOMATO SALAD

4 tomatoes, cut into cubes
1/2 pound artisan bread, stale, crusts removed and cubed
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 to 1/2 cup olive oil
1 bunch fresh basil, stems removed, leaves torn into pieces
salt and freshly ground black pepper

In a large bowl, combine the tomatoes and bread.
In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature.
Add the basil and salt and pepper to taste, and toss to combine.
Enjoy!

Recipe adapted from the Food Network
www.foodnetwork.com › Recipes › Holidays and Parties‎

FRESH GARBANZO GARDEN SALAD

We found fresh garbanzo beans while shopping at a local Mexican grocery store - and I must admit I was initially underwhelmed. As my husband selected them, I expected him to prepare them, so I did nothing but push them around in the vegetable draw choosing other produce to cook with. However, after a week, I decided it was time to take action and I researched recipes online. Although there were many appealing dishes available, I wasn't planning a trip to the grocery store before dinner, so wanted to use what we had on hand. This fresh, tasty, herb filled salad was my choice, and it was absolutely wonderful.
I loved sitting on the front porch shelling the beans, while the kids played their version of baseball, and my daughter ran over frequently to eat the garbanzo beans right out of the shell. Delicious!!

FRESH GARBANZO GARDEN SALAD

3 cups fresh green (shelled) garbanzos (we didn't have this many)
15 cherry tomatoes, halved (I didn't have these, but I substituted red and orange bell pepper)
1 tablespoon coarsely chopped fresh mint
2 tablespoons coarsely chopped basil
1 cup cubed feta
½ small red onion, finely chopped
1/2 cucumber, ends trimmed, halved length wise, halved again and sliced
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon ground black pepper
1 teaspoon salt

In a mixing bowl, add all ingredients and toss gently to combine. Allow to sit at room temperature for 20 to 40 minutes, letting the flavors marry, mixing occasionally. Toss the garbanzo salad and serve.

Enjoy!
Recipe adapted from Califresh of California, Chef Jill Davie
http://califresh.net/recipes/ 

LEMON BASIL PIZZA

On a recent family night, we thought it would be fun to bring crusts home from the store so we could all assemble our own pizzas. The kids chose sausage, pepperoni and lots of cheese, and had a wonderful time building their own personal creations. 

Rolf and I had seen this extraordinary recipe for a pizza with lemon and basil in the morning paper, and were inspired to try it. We were intrigued by the whole lemon slices on the pizza and couldn't wait to try it.

LEMON BASIL PIZZA

pizza dough of your choice
1 lemon, very thinly sliced
4 ounces mozzarella
8 to 10 basil leaves
1/4 cup feta cheese
olive oil

Heat oven to 550F, or as high as your oven will go and keep it at that temperature for 15 minutes. Meanwhile, soak lemon slices in water for 15 minutes, then pat dry.
Place pizza dough on a rimmed baking sheet and stretch, using your fingers, until it is approximately 8 inches in diameter.
Sprinkle with mozzarella. Arrange lemon slices over the cheese, then basil leaves, then sprinkle with the feta. Drizzle lightly with oil. Place in oven and bake about 12 to 15 minutes.
Then turn on broiler and broil about 30 to 60 seconds, until the crust turns golden brown.
Enjoy!

Recipe adapted from The Wall Street Journal, October 2012
online.wsj.com/.../SB1000087239639044363540457803902246042...

FLOUNDER AND ROASTED TOMATOES

I was very excited for my Uncle to come and visit, and picked him up from the bus station last week. He had flown from New Zealand, taken a train from Los Angeles to Chicago, then a bus to Fayetteville via St Louis. Needless to say, he had see a lot of countryside, and met some very interesting people.
His first night with us, I wanted a simple, nourishing meal - something that wouldn't tie me to the kitchen, and would ensure lots of time to visit - and this dish was perfect.
We paired the flounder with a delicious bottle of American chardonnay, and lots of wonderful conversation.

FLOUNDER AND ROASTED TOMATOES

2 tablespoons capers
1 tablespoon olive oil
1 pint cherry tomatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
1 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
4 skinless flounder or sole fillets
2 tablespoons olive oil, divided

Heat oven to 400F.
Combine first 3 ingredients in a small bowl, toss to coat. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from oven, top with basil.
Combine breadcrumbs, parsley and thyme in a shallow dish, season to taste with salt and pepper. Coat fillets with cooking spray, dredge in breadcrumb mixture.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add half of the fillets to pan, cook 3 minutes on each side or until desired degree of doneness. Repeat procedure with remaining oil and fillets.
Enjoy!

Recipe adapted from Cooking Light, May 2012
www.cookinglight.com › Food › Recipe Finder

GRILLED TOMATO BASIL SOUP

I had lunch with a friend who had recently returned from a year in Austria. It was wonderful to talk with her and catch up on her family's adventures, during their time away.
In Austria they would shop every day or two for groceries, and one evening she wanted to make a tomato soup I had featured - however her husband came home with pizza sauce instead of plain canned tomatoes!! As with any good cook, she was able to substitute, compromise, and serve her family a fabulous meal.
I added tomato paste to this recipe because I felt the soup needed to be a little richer (cream would be good too) In addition, I added lots of color to my picture - also to make it richer.

GRILLED TOMATO BASIL SOUP

2 pounds of tomatoes, halved
1 onion, peeled and quartered
olive oil
salt and freshly ground pepper to taste
1 carrot, peeled and chopped
1 clove garlic, peeled and minced
3 cups chicken broth
several sprigs of fresh thyme, parsley, celery top and a bay leaf, tied together
1/4 cup fresh basil
1 tablespoon fresh lemon or orange juice
1 tablespoon tomato paste
pinch sugar
plain yogurt or sour cream

Heat grill or broiler.
Rub tomatoes and onion with olive oil, salt and pepper. Grill or broil for about 10 minutes or until flesh is lightly charred, turning once. Remove skins.
Combine tomatoes, onion, carrot, garlic, stock, herb bundle and little salt in a large pot.
Bring to a boil, reduce heat and simmer 30 minutes, or until vegetables are soft.
Discard herb bundle. Puree vegetables until smooth, return to pot. Stir in basil, lemon juice, tomato paste and sugar.
Season to taste with salt and pepper.
Serve chilled or hot with a spoonful of yogurt and garnish with fresh basil if desired.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, July 2004
www.arkansas.com/dining/recipes/

WHITE BEANS WITH LEMON, FENNEL AND AVOCADO

There are some ingredients I find intimidating to prepare and cook, and consequently, I usually stay away from a recipe that includes them, or I will leave them out. One of those foods, is fennel. I haven't ever used it, never have thought much about what to do with it. However, because I loved the sound of every other ingredient in this delightful assortment of foods, I decided to be brave and make this salad, following the recipe and using all of the components listed.
It was perfect with the grilled chicken that I served for dinner - and I found the fennel added a wonderful crunch and interesting anise flavor. It wasn't at all difficult to prepare - I would definitely recommend both this aromatic vegetable and the exploration of new foods.

WHITE BEANS WITH LEMON, FENNEL AND AVOCADO

1 can cannellini beans, rinsed
1 bulb fennel, trimmed and shredded or finely chopped
1 cup grape tomatoes, halved
1/4 cup minced red onion
1/4 cup flat leaf parsley, chopped
1/4 cup pitted kalamata olives, sliced
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon fresh basil, chopped
salt and ground black pepper to taste
2 avocados, diced

In a large bowl, combine the beans, fennel, tomatoes, onion, parsley and olives.
In a small bowl, mix the oil, lemon juice and basil to combine. Season with salt and pepper. Add the dressing to bean mixture and toss to coat. Fold in the avocado and serve immediately.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, August 2012
www.arkansas.com/dining/recipes/