One veggie that a lot of people ask me about is my good friend, Florence. As in Fennel ! It is fairly common in the grocery stores today, but many people have no idea what to do with it or how it tastes.I always think that if anyone wants to get serious about addressing the whole "eat healthy, lose weight" thing they would insist that grocery stores label the produce with ideas on how to use them, place recipe cards close by with useful ideas and offer free samples to taste instead of the free samples of lab experiments being passed off as food they currently offer.Imagine an experience at a Sam's club with several free samples of the produce instead of yet another microwavable thing or "nutritional" bar or chemistry experiment/ baked good ( read the labels, kids). Do that and people may actually eat more veggies. Like Miss Florence.
Finocchi al forno con pomodorini
2 bulbs fennel, trimmed of stalks and fronds, sliced thin
(you can eat these, but for even sized pieces with roasting, remove)
2 red onions, sliced in thin moons
1 pint grape tomatoes
salt and pepper
Spread all veggies on a cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper and place in a 350 oven for about 30 minutes, or till tomatoes wrinkle. Serve hot.
It makes me giggle when I think about how people will ask me how to prepare a vegetable, but leave me alone when I get to the meat case. It seems everyone knows how to make a roast, but vegetables intimidate people. Perhaps it is because we have few items of canned meat and way too many canned or pre-mixed , pre frozen veggies. Because of this "user friendly" state of things, the skill set for cooking veggies has perhaps been lost ?