Grilled Baby Fennel with Lemon and Pecorino

Ingredients:

• 10-12 baby fennel bulbs (if using regular-sized fennel, use 2-4)
• olive oil
• kosher salt and freshly grated black pepper
• 1 medium sized lemon, zested and juiced
• 2-3 tablespoons freshly squeezed lemon juice, divided
• 2-3 tablespoons extra virgin olive oil
• 1/4-1/3 cups fennel fronds, finely chopped
• 1/4 cup pecorino cheese, shredded
• red pepper flakes, to taste (optional)

Preparation:

1. PREP THE FIRE AND THE FENNEL: Prepare your grill for a moderately hot fire. Add a few mesquite or hickory chips for even better flavor. Back in the kitchen, take your fennel and chop off the leafy stems where they meet the bulb. Pull a handful of the feathery leaves from the stems and finely chop them. Put in a small prep bowl and set aside. Now, we prep the bulb. If there are any bruises on your bulb, remove the outer layers until they are gone. Cut the fennel horizontally into 1-inch rings. Place rings in a mixing bowl and toss with a generous glug of olive oil to coat them plus half the lemon juice. Season with salt and pepper. Set aside until your fire is ready.
2. GRILL: When your fire is ready, place your fennel rings into a vegetable grilling basket. Place basket over the coals and then partially close the cover to the grill. Grill until fennel is tender and browned on all sides, about 5-8 minutes per side.
3. TOSS: Place the grilled fennel rings in a serving bowl. In a small measuring cup, whisk together the extra virgin olive oil and the remaining lemon juice. Taste and adjust the amount of oil or lemon juice if needed. Pour enough of the vinaigrette over the fennel to moisten and toss. Season to taste with salt and pepper and toss again. Sprinkle the fronds, lemon zest, and pecorino cheese over the fennel. Sprinkle on some red pepper flakes, to your taste. Serve warm or at room temperature.

https://food52.com/recipes/11677-grilled-baby-fennel-with-lemon-and-pecorino

Dandelion Greens with Lemon and Olive Oil

Ingredients:

• 2 bunches of dandelions, roots removed
• 2-3 tablespoons extra virgin olive oil
• 1 lemon, juice and zest
• ½ teaspoon salt and /14 teaspoon pepper

Preparation:

1. Rinse dandelions in water and drain. Cut off the bottom roots and coarsely chop.
2. Place a medium pot on to boil, add dandelions and reduce heat to simmer.
3. Cook for 5-8 minutes,making sure greens have softened.
4. Remove and strain into a bowl, and reserve the juices. (great for a drink later)
5. Add back 1 cup of juice, extra virgin olive oil, juice of one lemon, salt and pepper.
6. Add zest to the top when ready to serve.

http://www.californiagreekgirl.com/dandelions-with-lemon-and-olive-oil/

Blueberry Kale Ice Cream

Ingredients:

• 5 large egg yolks
• 3/4 cup + 2 1/2 Tbsp granulated sugar, divided
• 2 cups heavy cream
• 3/4 cup milk
• Pinch of salt
• 1/2 cup blueberries
• 2 oz. kale, chopped into small pieces
• 1 1/2 tsp lemon juice
• 1/2 tsp lemon zest

Preparation:

1. Whisk egg yolks with 1/4 cup sugar in a medium bowl, until pale in color.
2. In a medium saucepan, combine cream, milk, 3/4 cup sugar, and pinch of salt. Warm mixture over medium heat until sugar dissolves, about 3-4 minutes.
3. Pour about 1/2 cup of the hot milk mixture into the bowl with the egg yolks, whisking constantly until combined. Then pour everything back into the saucepan and heat over medium-low heat, continuing to stir constantly. Continue heating until the mixture thickens enough that it coats the back of a spoon. Don’t let the mixture come to a boil.
4. Pour mixture through a fine mesh sieve into a medium bowl and cool to room temperature. Cover with plastic wrap (making sure wrap touches down on liquid so skin does not form) and refrigerate the mixture for at least 4 hours, but preferably overnight.
5. While mixture is cooling, make blueberry puree: Puree the blueberries and 4 teaspoons of sugar in a food processor or blender.
6. Once cooled, combine 1 cup of the mixture in a blender, along with the kale, remaining 3 1/2 teaspoons sugar, lemon juice, and lemon zest. Puree until smooth. Pour back into the bowl with the remaining custard and stir.
7. Pour the mixture into the base of your ice cream maker and run, according to manufacturer’s instructions.
8. When ice cream is almost done churning, add half the blueberry puree. Moved ice cream to a freezer-safe container and swirl in the remaining blueberry puree. Put container in freezer and let chill for at least 8 hours before enjoying ice cream.

https://wearenotmartha.com/blueberry-kale-ice-cream/