MEMBER RECIPES

Hi Sarahlee~You were right, that escarole (or raddicio) is BITTER. But……I tried roasting it at 425 for 10 minutes (misted with olive oil and some smokey salt) and it took away about 90% of the bitterness. Viola, not too bad. Give it a try. I think it would be really great added to the whole roasted veggie thing. Or perhaps one could smear a little herbed goat cheese on each leaf. It’s nice because the tips of the leaves are crispy.See you Wednesday~Patti

GRILLED FAVA BEANS
1 pound of fresh fava beans, still in their pods
a couple glugs of olive oil
a few pinches of salt
optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.
In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on
a grill over medium-high heat. If you're using a grill pan, you may need to cook them in batches.
If I'm using an outdoor grill I don't bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side.
If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans.
You want the fava beans to be smooth and creamy when you pop them out of their skins - not
undercooked. But keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers - which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.
To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.
Serves 2 - 4

TURNIP CASSEROLE
1/3 cup sugar
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Directions
Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for15 minutes or until tender and drain.
Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt; mix well. Transfer to a greased1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350 degrees F for 20-25 minutes or until athermometer reads 160 degrees F and turnip mixture is heated through.

BAKED FENNEL WITH PARMASEAN
•2 fennel bulbs
•1 tablespoon butter
•3/4 cup half-and-half cream
•3/4 cup creme fraiche
•1/4 cup grated Parmesan cheese
Directions
1.
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a coneshape into the base to remove the core. You can see the core because it is whiter than the surrounding green.This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
2.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in thehalf-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheeseover the top.
3.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tenderenough to pierce with a fork.
Nutritional Information
Amount Per Serving Calories: 300 Total Fat: 26.9g Cholesterol: 91mg