didyoucookthat:

Main Course Salads

Quinoa, Fennel and Pomegranate Salad

Ingredients

• 1/4 cup plus 1 tablespoon olive oil
• 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4”-thick slices
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sugar
• 1 cup quinoa, rinsed
• 1 lemon
• 1 serrano chile, seeded, chopped
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh mint
• 1 teaspoon chopped fresh dill
• 1/4 cup pomegranate seeds (from 1/2 small pomegranate)

• Ingredient Info

  Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.

Preparation

• Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
• Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
• Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.

cooking-confessions:

Meyer Lemon, Ginger & Mint Marmalade

Ingredients: 

• 8 meyer lemons, skins washed and dried
• 2-inch nub of ginger, peeled & thinly sliced or shaved
• 3 cups water
• 2 1/2 to 3 cups natural cane sugar
• Handful of fresh mint, chopped

Directions:

1. To prepare the lemons, cut off each of the ends. Slice the lemons in half lengthwise, and using a paring knife, remove the thick white membrane in the center. 
2. Use the tip of the knife to pick out the seeds and throw them away. Cut the lemon halves into very thin slices—you should have 3 cups of lemon slices.
3. Add the lemons, ginger and water to a deep pot. Bring to a rolling boil over medium-high heat, and cook for 30 minutes until the rinds are very tender. Add a few splashes of water to the pot if the level falls too low and starts to dry up too much.
4. Stir in the sugar and bring back to a boil. 
5. Reduce the heat to a simmer and let cook until it thickens and reaches 222ºF on an instant-read thermometer, about 35 minutes. 
6. Remove from heat and stir in the mint.
7. Spoon the marmalade into clean, sterilized jars and store in the refrigerator or process in a hot water bath for long term storage.