Market Haul: September 21, 2011
Anya HoffmanAnya Hoffman
September 21, 2011
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?