Easy paleo and gluten-free friendly breakfasts full of vegetables:
Eggs and vegetables
For a several weeks,
This last one was served over baby chard– the only sort of chard available outside of high summer in Helsinki. I have been making something like this every morning. The possibilities are infinite.
Spring is officially here. The late spring as the weather struggles towards summer can be rough, the body feeling depleted of nutrients, vitamins, sunshine. A couple weeks ago I got delicious organic fennel from my food co-op. It was Italian. Here are some things that I did with it:
Duck breast and fennel
Duck breast is really easy– pan friend, excess oil scooped out and used to cook the carrots and fennel. Then I put it all in the oven to get it extra crispy. The juices of the duck added to the vegetables when served.
It has also been asparagus season in Europe:
Asparagus and fennel
However, the most spectacular was an easily roasted chicken, using my slapdash interpretation of Marcella Hazan’s famous and foolproof roast chicken with lemons. (Here recipe is all over the interwebs, but that link is to a no-frills posting of it on the New York Times). My lemons were too large, so I had to cut them and only used one. The fennel was cooked beneath the chicken; this must be one of the best ways to cook fennel.