What we do when there is NO OVEN…

Fennel Salad

* 2 Fennel Bulbs, tops removed, thinly sliced

* 2 Granny Smith apples, cored, peeled 7 thinly sliced

* One large carrot shredded

* One quarter head of red cabbage shredded

* 1/2 grapefruit, peeled and sectioned,  plus the juice from the other 1/2

* 1 Tbs. Honey or to taste

* 1 Tbs. apple cider vinegar

* kosher salt and white ground pepper to taste

Toss ingredients together and let sit for a minimum of 10 minutes to let the flavors combine.  Any citrus could be substituted for the grapefruit and the amount of juice used really depends on how “saucy” you like your salads.


1 large can of fire roasted tomatoes crushed

One package of cherry tomatoes cut in half

1 medium onion

1 large cucumber peeled and seeded

1 4oz can chopped green chilies with liquid

1 tablespoon of roasted garlic

1 cups of fresh mint

1/2 tablespoon ground cumin

3 tablespoons olive oil

Juice of 1 lime

Salt and pepper to taste
Add all ingredients to a large stock pot and use the stick blender on it. This method just allows for better control of the texture. You can also use a standard blender if you don’t have a stick version. Chill for a minimum of 2 hours before serving. It makes a great “soup” or even a salsa.


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