Last night we tried a new recipe from the cookbook The Vegetable Dishes I Can’t Live Without: Fennel with Almonds, Grapes, Olives, Dried Figs, and Cheese. That’s a mouthful…of yumminess.
I’m a fennel fan. But I’m not a fennel fan when it comes to price. I will DEFINITELY be making this dish again, but will likely replace the fennel with either arugula (adore) or cabbage (closer texture-match and bargain price).
Question: Have you ever tried fennel? Did you like it? Does it taste like a mild licorice-celery to you, too?
2 medium fennel bulbs, thinly sliced (about 2 cups) -or- arugula or cabbage
1 1/2 cups red seedless grapes, cut in half
15 kalamata olives, pitted and sliced
6 dried figs, cut into small pieces
2 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
salt and pepper to taste
1/2 cup slivered almonds
1/4 cup Parmigiano-Reggiano or other hard cheese, shaved
In a medium-sized bowl combine the fennel, grapes, olive, and figs.
Drizzle in the olive oil and lemon juice and toss until lightly coated. Sprinkle with salt and pepper and toss again. Cover and refrigerate until serving (no longer than 1 hour). Sprinkle in the almonds and cheese before serving. Yield: 4 servings (approx. 1 cup each)
Nutrition Information (per serving): 343 calories; 19.8 g. fat; 354 mg. sodium; 41.5 g. carbohydrate; 10 g. fiber; 6.8 g. protein
I really, really loved this salad. Each bite was a completely different burst of flavor between the salty kalamatas and the sweet figs and grapes and the savory lemon and olive oil dressing. Totally unique! And the nutrition stats? While slightly higher in calories than I had originally anticipated, the dish is packed with fiber (10 grams!!) and nearly all the fat is mono and polyunsaturated (the “good” ones). As well as a good source of protein. Win, win, win!
So, I ran across the best “Periodic” table yesterday. As a nerd with a minor in chemistry, I thought this was clever…and practical! It wouldn’t show up well on my blog, but check it out. It tells you how long different condiments stay good for!
Question: How many days are leftovers “good” for? As in, how long after they’re made will you actually eat them?
I’m a 5-day kinda girl, max. My mom says like 10 days or something ridiculous. No wonder nearly nothing makes my stomach upset! I was raised on food borne illness! Just kidding, mommy xoxo
A huge THANK YOU for all of your wise words of encouragement on this 1/2 marathon business. I have decided…I AM IN!
I’m still thinking up my training plan which will have to coincide with my DO What You DON’T challenge goals of weights once a week and yoga/pilates once a week. I am not bowing out on that challenge for anything! Promise! But I think you all offered up some really great advice. The main reason I’ve veered away from racing is simply because beating my PR is not in the cards at this point in time. And anything less just seems…inferior to what I once was. Several of you said it, I’m really busy! I commit 110% to a lot and sometimes, there’s just not enough hours in the day to add anything more to the job-travel-wife-puppy mommy-writer-runner-hockey player plate!
But as I said yesterday, my focus is on overall well-being and fitness, not numbers. I am going to approach this 1/2 marathon as a time to challenge myself, yes…but to enjoy myself, as well. And if nothing else, a killer workout!
Off for my massage. Tracey’s post earlier this week talked me into treating myself to one. While it was a wonderful post, my arm never needs too much twisting when it comes to pampering