As the weather gets cooler, it becomes even harder to decide what to cook. Should we turn those Yukon gold potatoes into a creamy gratin or roast them alongside carrots and red onions? Add the fennel to aromatic wine-braised chicken thighs or serve it as a salad, sliced razor-thin and doused with lemon juice? Here are a few of the recipes we’re eyeing as we make these tough decisions.
The Haul: carrots, scallions, fennel, garlic chives, red onions, Yukon gold potatoes, green beans, and Golden Delicious and Gala apples
The Menu Ideas:
Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel [LAT] Braised + crispy = the best of both worlds. Adapted from Thomas Keller’s Ad Hoc.
Apple, Goat Cheese, and Country Ham Crostini [JBF] Top with an extra piece of bread and this super-easy hors d’oeuvre becomes a hearty lunch.
Easy Carrot Kinpira [Just Bento] A simple, savory carrot dish that’s perfect for a bento lunch—or for eating while standing in front of the open fridge.
Artichoke and Potato Gratin [JBF] Substitute frozen artichoke hearts for fresh (we won’t tell) and this dish takes five minutes to prep.
Fennel and Mint Salad [JBF] Not ready to say goodbye to summer? Serve this crisp fennel salad topped with mint and shaved Parmesan.
Chinese Scrambled Eggs with Garlic Chives [About] Pair these soy sauce–seasoned eggs with braised pork belly for a whole new take on breakfast.
What would you make with this haul?
