Hello,
These are my easy recipes.
Day 4's Linguine with Fennel, Garlic and Lemon
2 fennel bulbs, trimmed and sliced thin
0.25 cups chopped fennel fronds
0.25 cups extra virgin oil
0.25 cups water
5 minced garlic cloves
1 teaspoon fennel seed
1 teaspoon grated zest
1 tablespoon lemon juice
1 pound linguine
0.25 cup grated Parmesan cheese
salt and pepper
Boil 4 quarts (16 cups) to boil in large pot (for spaghetti). Meanwhile bring sliced fennel, oil, water and 0.25 teaspoon salt to boil in large skillet over medium high heat. Reduce heat to medium, comver and simmer until fennel is tender (about 5 min.)
Remove lid and cook until liquid evaporates (about 2 min.). Stir in garlic, fennel seed and 0.5 teaspoon pepper until fragrant (about 1 min.). Off heat, stir in fennel fronds, lemon zest, lemon juice and fennel fronds. Cover up and keep warm.
Add linguine and 1 tablespoon salt to boiling water and cook until al dente. REserve 0.5 cup cooking water, drain pasta and return to pot. Add fennel mixture and Parmesan and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
Day 4's Pink Lemonade
4 unwaxed lemons
0.5 cup sugar
2.5 cups boiling water
0.75 cup chilled cranberry juice
0.75 cup chilled water
ice and lemon slices
Using a potato peeler, peel the zest from the lemon, leaving as much of the white pith on the lemons as possible. Squeeze the juice from the lemons. Pour the large heatproof measuring cup, add the sugar and lemon zest. Pour int he boiling water and stir until sugar is dissolved. Leave to cool. Then strain the lemonade into a serving pitcher. Stir in cranberry juice and water. Sweeten with extra sugar if desired. Serve with ice and a slice of lemon.
Day 3's Mediterranean Potato Salad
1.5 lbs mini potatoes, cut in half 750 g
0.25 cups sun dried tomatoes, cut in strips 125 ml
0.25 cups extra virgin olive oil 60 ml
3 tbsp lemon juice 45 ml
1 tbsp anchovy paste (optional) 15 ml
1 tsp finely minced garlic/salt/pepper 5 ml
0.5 cup coarsely chopped basil leaves 125 ml
Boil the potatoes in salted water until tender. Drain well. While they're still warm toss the potatoes with the olives, sun-dried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic. Season to taste although little to no salt will be needed. (taste it first) Immediately before serving, stir in the chopped basil.
Day 3's Strawberry Slush
6ish ice cubes
15ish strawberries
0.5 cups frozen concentrated limeade
0.5 cups water
Place the ice cubes, strawberries, limeade, and water in a blender. Puree until smooth and thick. Pour into tall glasses with bendy straws.
Day 3's Tuna Salad Sandwich
1-6 oz. can albacore tuna
7 ml lemon juice
40 ml chopped fresh chives
45 ml mayonnaise
60 ml fine chopped celery
5 ml dried thyme
12 slices thinly sliced whole wheat bread
salt and pepper to taste
In a small bowl, combine tuna, mayonnaise, and lemon juice. Mix well. Stir in celery, chives and thyme. Season to taste with salt and pepper. Spread tuna on to bread. Decorate with thyme flowers.
Have fun cooking!
Bridget:)
