What's for Dinner, Sat., Dec. 7, 2024 [View all]
Roasted red pepper and goat cheese ravioli. The sauce will be raw tomatoes (still from garden) with garlic and olive oil, warmed up. I found these raviolis at TJ's.
Tossed green salad with tomatoes, chopped celery (garden), Persian cucumber, red onion, and sliced green pepper. I also added feta cheese crumbles. Yesterday's fennel salad dressing was so good that I made a variation again today. Since AKWannabee asked about it, I'll put the directions below for both versions.
Cherry kombucha.
Dessert: miniature ice cream cones and peppermint tea.
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For both dressings, I used fresh fennel seed from the garden. Of course, now it has dried and turned tan and dark gray, but even when it was fresh I would use it. So good!
Fennel salad dressing 1: Make up your usual olive oil vinaigrette. Crush about 8 fennel seeds with your mortar and pestle and add to the dressing. Add whole fennel seeds--for this mixture, I think it was about a teaspoon.
Fennel salad dressing 2: Pour some French dressing into a cup and add a couple T of mayo and some heavy whipping cream (about a T). Mix up and then add whole fennel seeds.
The latter one is really good when you have queso cheese crumbles in the salad.
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