Page 22 - Florida Sentinel 3-3-17

Recipes
Fennel Soup
This soup is so easy to pre-
1 Apricots
2 Broccoli
3 Asparagus 4 Avocados 5 Carrots
Spring Fruits And Vegetables
6 Chives
7 Fennel
8 Strawberries 9 Spinach
10 Peas
pare and tastes better than most soups you could buy.
1/4 cup butter
5 fennel bulbs, trimmed and quartered
1 (32 fluid ounce) con- tainer vegetable broth salt and pepper to taste
Directions: Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.
No Cream Pasta Primavera
Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon.
1 (12 ounce) package penne pasta 1 yellow squash, chopped
1 zucchini, chopped
1 carrot, cut into matchsticks 1/2 red bell peppers, cut into matchsticks
1/2 pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
1/4 cup olive oil, divided
1 tablespoon Italian seasoning
1/2 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
1/3 cup chopped fresh basil leaves
1/3 cup chopped fresh parsley
3 tablespoons balsamic vinegar 1/2 cup grated Romano cheese
Directions: Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange veg- etables on the lined baking sheet.
Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheesee.
Peas With A Twist
1 pound frozen peas (4 cups)
1 1/2 tablespoons extra-virgin olive oil 3 medium spring onions (bulbing), sliced 1/4 inch thick (3 cups)
Salt
3 tablespoons unsalted butter
3 cups lightly packed tender pea shoots or small watercress sprigs
1/3 cup fresh mint leaves
Freshly ground black pepper
Directions: In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.
In the same saucepan, heat the olive oil. Add the onions and a pinch of salt, cover and cook over moderately low heat, stirring occasionally, until softened, 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in the butter, 1 table- spoon at a time. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.
Old-Fashioned Strawberry Shortcake “An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream."
3 pints fresh strawberries 1/2 cup white sugar
2 1/4 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons white sugar 1/4 teaspoon salt
1/3 cup shortening
1 egg
2/3 cup milk
2 cups whipped heavy cream
Directions: Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With
a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 min- utes or until golden brown.
Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer
and top with the other layer.
Top with remaining strawberries and cover with the whipped cream.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MARCH 3, 2017