Parmesan Roasted Fennel and Bean Salad

If stealing great ideas was good enough for Steve Jobs, then it makes me feel much better about what I’m doing with this blog. (“Good artists copy. Great artists steal.” – Pablo Picasso. “We have always been shameless about stealing great ideas.” – Steve Jobs.) Thank you posthumously to Steve Jobs for making technology beyond user friendly, for being so creative and changing the world for the better. You died way too soon. Wish we could still hear you say…”Just one more thing…”

Thank you to the Food Network for their Giada De Laurentiis recipe: Parmesan Roasted Fennel. This is an adaptation of that recipe. Something tells me that Giada doesn’t really consume the quantities of olive oil that she seems to expect the rest of us to be able to metabolize without ballooning.

Parmesan Roasted Fennel 

• 1 t olive oil
• 1 large fennel bulb, cut horizontally into 1/3 inch thick slices
• sea salt and freshly ground black pepper
• 1  T freshly grated parmesan

Brush the bottom of a baking pan with oil or use a Pampered Chef Bar Pan that doesn’t need any coating and will not stick. Lay out the fennel, brush it lightly with olive oil, lightly seasoning it with salt and pepper, then sprinkle on some parmesan. Preheat oven to 375F, baking for 45 minutes or until browned and softened. 

This dish looks lonely on the plate so you can toss together a quick bean salad.

Bean Salad

• 1 19 oz can white kidney beans, rinsed and drained
• 3 half coloured peppers, chopped small
• 1/2 chopped parsley
• 3 chopped green scallions
• 1 t olive oil
• 1 T seasoned rice vinegar
• 2 t maple syrup
• sea salt and freshly ground black pepper

In a medium-sized bowl, combine all ingredients.

Parmesan Roasted Fennel and Bean Salad Print Ready Recipe

This is a staple. great for a buffet or to bring along for lunch.

Tasty and reasonably quick to prepare. Plate is garnished with buffalo mozzarella.