Tomatoes are here! If you can manage to get home without gobbling up all the cherry tomatoes on the car ride I see a tomato cucumber salad on your dinner plate tonight -with some fresh basil and thinly sliced red onion. If you get a slicing tomato I highly recommend the first of the season tomato sammie - on good sourdough bread with bacon or avocado, mayo, basil, red onion. My mouth is watering just thinking about that first juicy, tangy bite.
Fennel is new in the share this week. True confessions: I love fennel so much that I buy it out of season. There are so many delicious was to prepare fennel - adding it to a crunchy slaw with cabbage and carrots; slowly braising it and serving with a nice pork chop or roast; adding it to your summer ratatouille. This week I am excited to use it in a stuffing for a braciole, the Italian stuffed and rolled steak. I'll pound out the meat until it is nice and thin and make a stuffing with sautéd fennel, garlic, pine nuts, parsley and currants. Then you roll it up and tie with butcher's twine. Coat with crushed fennel seeds, sea salt, coarse black pepper and red chili flakes and roast at 425 for about 45 minutes. This makes a great dinner party dish that is impressive but not overly complicated. Give it a try and you will not be disappointed!