Here is a recipe that I expected to not really like but made anyway. Sometimes these things do work out - this one is a keeper:
Summer Vegetable Stew
adapted from Cooking Light's "Light & Easy Meals"
Trim the fennel fronds and toss all but 1 Tbsp or so of them. Mince the reserved fronds and set aside. Roughly chop white parts of fennel, discarding anything that seems too tough to eat.
- 1 smallish fennel bulb
- 1 Tbsp olive oil
- 3 C vegetable broth (I used "Better than Bouillon")
- 1 14-oz can Italian-seasoned diced tomatoes
- 2-3 carrots, roughly chopped
- 1/2 lb green beans, de-stringed and cut into 1" lengths
- 2 Tbsp fresh herbs (I used a mix of rosemary and thyme)
- 1 C frozen green peas (I believe fresh green peas should be saved for things where their flavor and texture really sing... this recipe is tasty, but doesn't highlight the peas)
- salt & pepper to taste
- 1/2 C crumbled goat cheese
Heat a medium pot over medium-high heat. When hot, add the olive oil. Saute fennel for 5 minutes and add the broth, tomatoes, carrots, and green beans. Simmer, covered, for 15 minutes. Add peas, herbs, and reserved fennel fronds; cover and simmer 2 minutes.
Add salt and pepper to taste; top each serving of stew with crumbled goat cheese.serves 4