Fennel Orange Salad with Avocado


Because fresh fennel can be found nearly all year long this recipe makes the perfect salad choice either on its own or paired with pork, fish, or chicken. The combination of citrus, avocado, and rice wine vinegar softens, yet nicely complements, the licorice flavor of the fennel.

1 fennel bulb with fronds

4 medium oranges, pared and cut in half moon slices

1 small red onion

2 avocados

3 Tbsp olive oil

1-1/2 Tbsp rice wine vinegar

Juice of half a lemon

1/4 tsp honey

Pinch of salt

Pepper to taste

Remove top, outer layer, and core from the fennel bulb and slice in half. With a very sharp knife cut extra thin slices of fennel (a food processor or mandolin may also be used). Peel and remove seed from avocado and slice in wedges. In a medium-large serving bowl, combine fennel bulb, orange, avocado, onion, and about 3-4 tablespoons chopped fennel fronds.

In a small bowl whisk together the olive oil, vinegar, honey, lemon juice, and salt. Toss well with salad ingredients and add fresh ground pepper to taste just before serving.

Serves 4-6

Prep time: 20 minutes



Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt


The inviting scent of roasted chicken, leeks, and garlic have made this one of our new favorite dishes. Marinated for approximately 30 minutes at room temperature in a blend of olive oil, cumin, and harissa that imparts a smoky earthy flavor lending itself beautifully to the flavors of lemon zest and leeks.  Harissa is one of the basic flavoring ingredients used in Tunisian cuisine. Its versatility is evident in its use as a condiment for meat or fish, as a marinade, with roasted vegetables, and in soups or stews. Top your roasted chicken and potatoes with garlic yogurt and fresh arugula to create a unique combination of flavors and textures that is not only enjoyable to eat but tastes fabulous! I recommend doubling the recipe for leftovers during the week.

Roast Chicken with Potatoes, Arugula, & Garlic Yogurt

1-1/2 lbs chicken thighs

1-1/2 lbs Yukon gold potatoes, halved and cut into 2″ chunks

2-1/2 tsp Kosher Salt, divided

Pepper to taste

2 Tbsp harissa (another thick hot sauce such as Sriracha, may be subbed)

1/2 tsp cumin

4-1/2 Tbsp olive oil

2 large leeks, tender white and green parts only, halved and chopped in thin slices

Zest of 1/2 lemon

1/3 cup plain yogurt (not Greek yogurt)

2 cloves garlic, minced

2-3 big handfuls fresh arugula

1 Tbsp dried dill

Lemon juice, as needed


Combine chicken and potatoes in a large bowl and season with salt and pepper. In a small bowl whisk together the harissa, olive oil, and cumin. Toss harissa mixture with the potatoes and chicken. Let the chicken and potatoes stand for 30 minutes at room temperature or 8 hours in the refrigerator.

In a medium mixing bowl, combine chopped leeks, lemon zest, 1-1/2 tablespoons olive oil, and a pinch of salt.

Arrange the chicken and potatoes on a large baking sheet or roasting pan and roast at 425 degrees for 15 minutes. Toss the potatoes lightly then sprinkle the leeks over the top. Return to the oven and continue roasting until chicken and potatoes are cooked through approximately 30 minutes more.

While chicken is cooking, combine yogurt, minced garlic, salt, and pepper in a small bowl.

When done, top with garlic yogurt, dill, and arugula. Drizzle with lemon juice and olive oil before serving.

Serves 4

Prep time: 25 minutes