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I love fennel, but I know there are certainly some haters. Mostly those who are less than excited about licorice tend to feel overwhelmed by fennel. While I would be happy dining on a fennel filled feast any day, if it’s flavor makes you hesitate the best strategy is to add it as an accent to simple dishes such as the Fennel Scalloped Potatoes, the Azuki & Fennel Soup and the Citrus Fennel Salad. And while it is not a direct substitution, sweet onion instead of fennel works for most of the fennel dishes this week. Yes, the flavor will be quite different, but still tastiness.
Of course, you could give fennel even more attention in this Fennel Chicken with Honey Pine Nuts. Chicken is sprinkled with fennel pollen and kissed with a sauté of fennel and buttery-honey sweetened pine nuts. In theory you could substitute onion for the fennel, but that would take the fun out of this playful dish. Give fennel another try, you may just love it!
If you have leftover Fennel Chicken, serve it for lunch with the Creamy Pear Salad. If you do not have leftover chicken, a quickly seared chicken will get the job done, too.
I really enjoy the Chinese Omelettes that are perfect chopped and tucked in with the Mu Shu Wraps, but they are also a great way to start your day. Whether you have leftover stir-fried veggies or not.
Since you will be tossing tofu in your cart, why not grab some extra and start your morning with a Tofu Scramble, too.
A classic Chinese restaurant Egg Drop Soup is surprisingly easy to make at home once you have a luscious broth (try out this Garlic-Ginger broth for bit extra flavor!) Pack it up in a thermos along with a cold container of the Ginger Vinaigrette Salad to take on the go for lunch.
Want even more happiness during this Year of the Horse? Try out these Orange Ginger Prawns! In Mandarin the word for prawns is similar to happiness, making this dish the perfect one to set the stage for a Happy New Year!
Cook seasonally. Eat consciously. Live well,
