Monday, March 3, 2014

artichoke and fennel stuffed zucchini with millet cakes and stewed tomatoes


Most of the time I prefer to create simple dishes. but today I wanted to take some time to make a nice dinner.  I served these zucchini roll ups over millet cakes, but next time I think I would prefer polenta, or really just over the stewed tomatoes with a crusty bread would be nice. We had an arugula salad alongside; elegant and incredible. I had left over artichoke & fennel puree and it is delicious warm or cold with crackers.

1/2 of a fennel bulb
1/2 yellow onion
2 cloves garlic
1 cup artichoke hearts from jar or can (about 9)
1/4 cup mayonnaise
1/4 cup chopped parsley
1 1/2 TB lemon juice
1 tsp nutritional yeast
salt and white pepper
zucchini, one or two
a cup of cherry tomatoes (to serve two)
dollop of butter

Slice the fennel and onion and roast with the garlic cloves, a bit of olive oil and pinch of salt at 400 for about 20 minutes. It's okay if you get some charred pieces, they add a nice smokey flavor, and the parsley helps a bit to brighten the color. When they're done, place in a food processor with the artichokes, mayonnaise, parsley, nutritional yeast and salt and pepper and blend until pretty smooth.

Slice the zucchini lengthwise, thick enough so it will hold together but not so thick so it won't bend without breaking. Stick with a skewer or toothpick and scoop and place on a parchment lined baking sheet. Spoon over a couple of tablespoons of the artichoke mixture. Bake at 400 for about 15 minutes.

While this is baking, slice some tomatoes and place in a small sauce pan with a bit of water, a dollop of butter, and a pinch of salt. Cook until soft.



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