2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4”-thick slices
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1 1/2 teaspoons ground cumin
1 teaspoon sugar
1 cup quinoa, rinsed
1 serrano chile, seeded, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1 teaspoon chopped fresh dill
1/4 cup pomegranate seeds (from 1/2 small pomegranate)
Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.
Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.
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Cooking is my outlet. I love the creative process of integrating complimentary flavors and ingredients and the result being a dish I can only describe as culinary magic. Since I can remember, I’ve been in the kitchen. The fondest memories of my beloved grandmother Corina, are food-centered whether helping with Sunday dinner and holiday meals or watching Julia Roberts and Jacques Pepin. I feel closer to her each time I’m in the kitchen with my daughter. sees
This blog will feature the most consistent ingredient in my life…food and the dining experience. I will post my own recipes, post interesting food-related web articles, try recipes from cookbooks and shows as well as share my personal dining experiences.