Grilled Fennel

Grilled fennel bulb sliced in half on a white plate

Grilled fennel is so simple and it tastes amazing. Serve it as an appetizer or side dish — or just devour it straight off the grill.    I recommend using a grill basket coated with a bit of oil. Smaller bulbs of fennel will fall apart and that’s OK. Having the fennel stay together in […]

Garlic Scape & Kale Pesto

Overhead shot of a food processor with partially blended sauce and leafy greens.

Garlic scapes are the stocks that grow from bulbs of hardnecked garlic plants. They could easily be overlooked, but I love that some resourceful cook figured out that they make delicious pesto.    This recipe is cheese-free and, though I’m not a vegan, I like to make it this way because I can serve it […]

Couscous and Carrot Tops Salad

Bowl of cooked couscous with colorful veggies and greens

Every time freshly harvested carrots with their beautiful, green tops still attached are included in my CSA share, I’m inspired to find a creative use for them. When they’re crisp and crunchy, I toss them into salads, and if they’re looking a little “tired,” I cook with them. This crunchy, carrot top-inspired salad has toasty, […]