Another product of too many veggies, and not knowing what to make….I was just going to make plain old butternut squash soup, but then I decided to see if there were any recipes that included fennel and butternut squash. Why … Continue reading
A friend of ours wants to learn how to make sausage. If you, too, are new to sausage making, there are many books and many websites with recipes and tips on the sausage making process. My tips on making sausage … Continue reading
It’s a little warm for soup, but I had a (once) lovely head of escarole that spent a little bit too much time on the shelf. Since I’ve only had it for 2 or 3 days, I’m guessing it traveled … Continue reading
One can never have too many versions of lentil soup. Here’s one that will brighten a chilly day. I started this in the stove to saute the onions, then transferred it to the slow cooker and let it cook for … Continue reading
If you’ve been to one of the Brazilian churrascaria’s, you were probably really impressed with the food. I was. It was all good. But, my favorite thing I ate there, what I ate the most of, and then tried to recreate at home, was a Grape and Gorgonzola salad (from Tejas de Brazil). I went back to the salad bar just for that 3 times! I know a few other people who are hooked on that salad, also. Well, this is pretty much it, with the addition of the fennel. I think celery would be good, if it’s not bitter, and some walnuts would also work well in here. Another great summer side dish that would go well with some grilled meats. Just trying to keep the kitchen cool!
- 1 medium or 2 small heads fennel, trimmed and quartered, sliced really thin
- 1 1/2 cups seedless grapes, halved
- 3/4 cup bleu cheese crumbles
- 1 tablespoon mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
Combine all ingredients and mix well. Refrigerate for a few hours before serving. Serve chilled.