Roasted Asparagus With Ojai Pixies (Tangerines), Fennel and Mint

 

                                Roasted Asparagus with Ojai 

Pixies, Fennel and Mint

This vegan recipe requires a little less attention when ingredients are roasted in an oven, but it’s also divine when done on the grill using a grill pan. It makes a great first course when you throw a few pistachios on top for some crunch and protein. It’s a happy thing that Ojai Pixie tangerines and asparagus find their way to us at the same time, in peak season. You can salt this dish to taste, if you like, but the addition of the mustard makes that seem unnecessary to me. Using oil and vinegar from Ojai Olive Oil or another local producer adds to the local flavor.
Ingredients
1 pound asparagus, trimmed 

1 small bulb fennel, trimmed, quartered and very thinly sliced

2 Ojai Pixie tangerines, peeled and sectioned (or other small, seedless       tangerine)

5 sprigs fresh mint, plus more for garnish

3 tablespoons mandarin-infused olive oil

2 tablespoons fresh lemon juice

¼ teaspoon black pepper

1teaspoon whole-grain mustard

1 tablespoon tangerine-infused balsamic vinegar

½ cup shelled pistachios (optional)

Directions:
Preheat oven to 400°. Place asparagus, tangerine sections, fennel and mint in a 9- by 13-inch baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper and mustard. Pour the olive oil mixture over asparagus, tangerines, fennel and mint and coat evenly.

Roast about 10–12 minutes, until crisp tender, stirring midway. Baking time will depend on thickness of asparagus. Remove mint sprigs after baking.

Transfer asparagus and other ingredients to a serving platter and drizzle with tangerine-infused balsamic vinegar. Garnish with fresh mint and pistachio pieces, if desired.

Variation: Extra-virgin olive oil and balsamic vinegar can be substituted for the flavor-infused varieties.

Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

One Pan Seafood Pot Pie

One-Pan Seafood Pot Pie

This comforting pot pie can be made with any kind of white-fleshed fish—rockfish, haddock or cod are all excellent choices, as their mild flavor works well with the creamy sauce. Use any kind of oven-safe pan that is at least 10 inches (25 cm) in diameter and has a depth of at least 2 inches (5 cm). 
Ingredients:
1 sheet pre-rolled butter puff pastry (225 g, from a 450-g pkg)
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) unsalted butter
1 small onion, finely diced
1/2 fennel bulb, trimmed, finely diced
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) whole milk
1 cup + 2 tbsp (250 mL + 30 mL) heavy cream, divided
Salt to taste
2 tsp (10 mL) Dijon mustard
1/3 cup (80 mL) frozen peas
1/4 cup (60 mL) roughly chopped parsley
1 lb (455 g) skinless, boneless white-fleshed fish, cut into
1-inch (2.5-cm) pieces
1/4 lb (115 g) medium (30 / 40 count) scallops
Directions:
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

Place puff pastry on a sheet of parchment paper and roll out the pastry sheet so it stretches to an 11-inch (28-cm) square. Cover and refrigerate until ready to use.

Heat oil and butter in a 10-inch (25-cm) round and 2-inch (5-cm) deep cast-iron skillet or ovenproof frying pan over medium-high heat. Add onion and fennel. Cook, stirring occasionally, until slightly golden, 5 to 7 minutes.

Stir in flour. Cook 1 minute. Slowly and carefully pour in milk and 1 cup (250 mL) cream, mixing constantly, until smooth. Season with salt. Raise heat to high. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until thickened, about 3 minutes. Turn off heat and stir in Dijon, peas, parsley, fish and scallops.

Place pan onto prepared baking sheet. Brush rim of pan with a little of remaining 2 tbsp (30 mL) cream. Top with puff pastry, letting edges drape over pan. Carefully press pastry to adhere to pan rim, using oven mitts if pan is too hot. Cut a slit in middle of pastry with a paring knife. Brush top of pastry with remaining cream.

Place in preheated oven and bake until pie is bubbling, and pastry is golden brown, 30 to 35 minutes.

Serves 2 to 3

Sausage and Lentils With Fennel

                                                               

                          Sausage and Lentils with Fennel

A fennel trifecta—you'll find that the sweet fronds, bulb, and seeds mix harmoniously in this dish.   Serves 4

Ingredients:

1 cup dried lentils (preferably French green lentils; 7 ounces

4 1/2 cups cold water

1 1/2 teaspoons salt

1 medium (3/4-pound) fennel bulb (sometimes labeled "anise"), stalks     

    discarded, reserving fronds

3 1/2 tablespoons olive oil

1 medium onion, finely chopped

1 carrot, cut into 1/4-inch dice

1/2 teaspoon fennel seeds

1 1/4 pounds sweet Italian sausage links

3 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon black pepper

1 tablespoon red-wine vinegar, or to taste

Extra-virgin olive oil for drizzling

Directions:

Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes. 

While lentils simmer, cut fennel bulb into 1/4" dice and chop enough fennel fronds to measure 2 Tablespoons. Heat 3 Tablespoons olive oil in a 3 to 4 quart heavy saucepan over moderate heat until hot but not smoking, then stir in carrot, onion, fennel buld, fennel seeds, and remaining teaspoon salt. Cover pan and cook stirring occasionally, until vegetables are very tender, about 10 minutes.

Meanwhile lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 Tablespoon oil in a 10" skillet over moderately high heat turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.

Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper 1 Tablespoon vinegar and 1 Tablespoon fennel fronds. Season with vinegar and salt.

Cut sausages diagonally into 1/2" thick slices. Serve lentils topped with sausages and sprinkled with remaining fennel fronds. Drizzle all over with extra-virgin olive. Serves 4   Main Courses.