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My original plan was to add honey and lemon to this mix, but after giving the brussels sprouts a dark singe and a generous sprinkle of the dukkah, I tasted a bite and then another and another until I reminded myself that I was cooking for my family. So, clearly the extra ingredients were completely unnecessary! The nut-spice mixture dukkah can be found at speciality stores or blended up from scratch in your food processor. When I made it before I used Heidi Swanson’s recipe. My Auntie Amy gave me a batch she made and I have been treasuring and nursing it through many meals, but the remaining tablespoons may enjoy more time with their new BFF: brussels sprouts.
Whole artichokes are hollowed out and stuffed with seasoned crumbs and an egg in the center. Baked up the runny egg in the center is perfect for dipping the leaves. The grand prize of the artichoke heart will be smeared with flavor to finish off the evenings dish.
Honey sweetened & buttery pine nuts are kissed with chunks of fresh fennel and drizzled over chicken. It is a simple dish that comes together quickly. We also call for the elusive fennel pollen. This can be found online through www.fennelpollenspice.com. Alternatively, use ground fennel seed, which is much easier to come by and considerably cheaper.
Turnips & fennel are braised until soft and packed with flavor. They are then pureed into spreadable goodness with white beans, nuts & cheese. The easiest way to make this is to start with leftovers of the Braised Fennel, Turnips & White Beans. Simply double the recipe, blend and a spread will be ready for lunches and snacks.
Ground fennel, or the more expensive and elegant fennel pollen, is one of those magical spices that can get away with being added to slightly sweet dishes. Whipped into a bit of yogurt with honey and then topped with figs & walnuts you will be transported to the Mediterranean, for a blissful start to your morning.
