I am a “Fall Sunday Chef.” By breakfast I have the Food Network on in the background and then as soon as the clock hits 1:00 pm it’s all about the NFL in the background. I usually go through the kitchen see what I have in there to play with or what I have harvested from the garden for the week that I can cook up and try with new recipes. This helps with not having to cook for the week also. Usually I can get through at least Wednesday night with dinners covered if I plan well on Sundays.
Here is one of my recipes for this week, part from the garden and part I already had in the refrigerator. It’s the perfect way to eat healthy and hearty for the cooler fall months.
Ingredients:
- 2 cups organic watercress
- 6 bulbs baby fennel chopped in small pieces (I harvested this from the school garden, you can use regular fennel, use the inside pieces for more tender and not so pungent taste)
- 2 small oranges
- 2 small apples
- 12-15 dehydrated cranberries- you can also use dried cranberries try to get ones that haven’t had added sugar to make them sweeter. (use 1/4 cup)
- 1/4 cup toasted pine nuts
Dressing:
- 1 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- pinch sea salt
- pinch fresh ground pepper
- 2 tbsp fresh orange juice
Directions:
- In a large bowl add watercress and baby fennel.
- Peel and slice oranges into pieces.
- Slice apples add to salad
- Top with cranberries
- In a dry pan on medium heat, toast pine nuts until slightly brown and fragrant.
- Add to top of salad and mix well.
Dressing Directions:
- In a mason jar or old glass container. Add oil, vinegar, orange juice, salt and pepper.
- Shake well, pour on top of salad
- Toss well and serve!
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