Empty Plate: Sun, May 3

Sorry to bug you again, but I forgot to mention that I'll be taking next Sunday off on Vegetarianized! It's my birthday weekend and I ain't cookin'! I'll actually be planting my garden. I'm planning for more than 50 vegetables and herbs - I can't wait! I'll be back on Sunday, May 10 with another yummy edition of Sunday Serving.

Until then, I wanted to define two acronyms I've been using on the blog: EVOO and SnP.  EVOO is extra virgin olive oil. It's a Rachael Ray-ism, not that I'm a particularly big fan of hers (although she did go to Pace University where I got my MBA last year). The reason I use it is simply out of laziness. It's a great deal easier to type EVOO. SnP is salt and pepper and I'm proud to say, it is something I made up. Again it's done out of laziness.

If there other unknowns or weird things I post, please let me know and I'll explain my ways. Until May 10...

Baked Fennel and Scallion

A lovely cheesy bake!

The last of my pathetic excuse for a winter garden included picking three fennel. With still a zillion scallions left from last week, I adopted a recipe I have previously used to be able to use the fruit - well, vegetables - of my labor. In place of the scallions you could easily use onions or leeks. I made a nice smelling arrangement in a large vase with the fennel fronds - nothing goes to waste around here! Enjoy this simply, Italian-inspired side dish.

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Baked Fennel and Scallion

Servings: 6
Time: 25 minutes active; 50 minutes total
Price: Well minimal considering I picked most of the ingredients from my garden, but if everything is bought from the store - <$7.00 total; ~$1.15 per serving

Nutrition (per serving):

Calories: 199.9

Protein: 10.4g

Fat: 7.7g

Saturated Fat: 3.4g

Carbohydrates: 26.1g

Fiber: 3.4g

Cholesterol: 10.5mg

Sodium: 575.47mg

2-12oz fennel bulbs, fronds removed, washed thoroughly and cut into quarters or eighths depending on size

6 large scallions, about a bunch, washed thoroughly and sliced

1/2 cup whole wheat flour

2 Tbsp vegan butter, divided

1 cup grated parmesan or asiago

1/2 tsp SnP each

1. Bring a large pot of salted water to a boil. Add the fennel and cook for 5 minutes to soften and remove some of the harsh licorice flavor. Drain, pat dry and set aside.

2. Preheat oven to 375 degrees.

3. Meanwhile heat 1 Tbsp of butter in a large skillet. Add scallions and saute for 5 minutes.

4. Coat the fennel with flour and arrange in a 9x13 dish coated with cooking spray.

5. Scatter scallions over the fennel. Cover with cheese, dot with remaining 1 Tbsp butter and sprinkle on SnP.

6. Bake for 25 minutes until the cheese is melted and golden. Serve hot.