Make this fresh tasting slaw for a light side. Add nuts or seeds for a skinny lunch.
Want to be the star at the next back yard BBQ or church potluck? Then pair the licorice bite of Fennel with the sharp tartness of a Granny Smith or Anna Dorsett apple, with green cabbage and fresh dill. Use my pantry staple version of crème fraiche sauce – a fancy French name for soured milk – instead of the classic mayo, vinegar and white sugar.
Saturday morning I sampled this recipe to customers at the Farmers Market. My friend, John Zortman, of Amish John’s Country Market, is the vendor I work with. He allows me the creative freedom to mix and match his organic produce and create new recipes and food combinations. Fennel is a beautiful green bulb and often over looked or underappreciated by shoppers. Green apples on their own need a good dash of salt, a slab of sharp cheddar cheese or made into a pie. Go…
View original post 355 more words