Recipes posted a year ago:
Yesterday started out extremely overcast, and even sprinkled a few times. Even though it is mid-July, and summer doesn’t really feel like it has even started for us in the PNW, it had the feeling of a fall day to me. This got me thinking about apples for some reason, and that led me to put together this simple and tasty roast chicken recipe to use up one of the chickens we had just picked up at Inspiration Plantation on Saturday.
Fennel is something that doesn’t usually come to mind when someone says to eat vegetables. But most people find that once they’ve tried fennel, they’ll begin looking for as many other ways as they can to prepare this “bulb” with a mildly sweet licorice flavor. I know I certainly do, so when I came across a recipe for braised fennel recently, I had to give it a spin.
While the name of this one may sound a bit similar to the Turkey Noodle Stir Fry we did not that long ago, the recipe itself shares only the use of spaghetti squash for noodles, and a few common veggies. Otherwise, it is a whole new recipe that works great as a one-dish meal or cooked ahead and used for lunches during the week. So warm up the oven for that spaghetti squash and pull out a wok for the stir fry and let’s get started.