Recipes I make on repeat part 2

This one I learned from my friends, the Popes. Roasted fennel with cherry tomatoes and white beans. It’s great with polenta.

Adapted from Bon Appetit Olive-Oil-Roasted Tomatoes and Fennel with White Beans

By Ian Knauer

2 large fennel bulbs with fronds attached

3/4 cup extra-virgin olive oil

2 pints cherry tomatoes

pinch dried oregano

couple large garlic cloves, thinly sliced

pinch dried crushed red pepper

flakey salt and freshly ground black pepper

2 cans butter beans, drained

chopped parsley to garnish

Preparation

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb half into 1/2-inch-wide wedges, leaving some core attached to each wedge. Heat oil in dutch oven over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with salt and cracked black pepper. Stir to mix. Transfer dutch oven from stove to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Sprinkle with remaining chopped fennel fronds and parsley. Serve warm or at room temperature.

I am a snob about fish … and unfortunately I don’t live or work near a great fish market. Uwajimaya or Pike Place or Mutual Fish they’re too far away for normal dinner grocery shopping. So I bit the bullet and bought 4 oz portions of frozen-on-the-boat salmon and halibut from Lummi Island Wild. (I also love the portioned frozen-on-the-boat halibut from YouAreWhatYouEat but the Woodinville Farmers Market is over now that it’s mid-September.)

Kenji is famous for hating salmon - which made me think his recipe would probably be super delish. This broiler method was easier and less messy/less smelly than searing it on the stove.

https://www.seriouseats.com/miso-glazed-salmon-in-the-toaster-oven-recipe

I served this with Trader Joe’s haricot verts and quinoa. Felt like a win.