Every family has their go-to garlic bread recipe.
And there’s totally two different garlic bread camps.
- The soft, fluffy buttery garlic bread that is baked wrapped in foil, with the two halves of the loaf tightly wrapped together to steam & meld the flavors.
- The crispy, crunchy garlic bread that is baked open faced, to develop a nice crust & golden bubbly top.
I don’t know about you, but I fall into the crispy camp 🙂
There’s truly nothing better than warm buttery garlic bread with a soft center and crunchy flaky crust.
While there’s nothing wrong with the classic butter + garlic combination, I’ve recently been obsessed with this herbed variety.
When preparing the buttery garlic spread, you simply add a small handful of fresh parsley & basil. This creates a vibrant green delicious spread that takes garlic bread to a whole new level.
The herbs add a kick of flavor and freshness that traditional garlic breads lack.
Try this herbed variety next time you’re baking some garlic bread. And don’t be surprised if it turns into your new family favorite!
- 1 stick unsalted butter, softened
- 1/3 cup mixed herbs, I used half basil, half parsley, packed
- 6 cloves garlic, peeled
- 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 large sourdough or French bread load
Preheat the oven to 350 degrees Fahrenheit.
In a small food processor, blend together the butter, herbs, garlic, salt, and olive oil until evenly combined.
Cut the loaf of bread in half, lengthwise. Spread half of the herbed butter mixture on each side.
Place the loaves in the oven, buttered side up, directly on the oven racks (this makes for a crispier crust). Cook for about 15 minutes, or until golden and bubbly.
Remove from the oven, let cool slightly, and cut into slices.
Have you ever tried fennel fronds?
There are a zillion recipes out there using fennel bulbs, but very few that use the stalks and fennel fronds.
But they ARE edible. Even delicious!
They have that anise flavor, but are significantly less pungent than the bulb. And just like the bulb, that licorice-y taste diminishes as you cook it. Since the fronds especially are so thin and delicate, they are perfect after just a slight saute.
So here we go. A recipe using fennel fonds 🙂
You can just rip the fronds off the stalks of fennel from the store, OR if you are lucky enough to live in California and are feeling adventurous, there is plenty of wild fennel around, just ripe for the picking.
Case in point: Wild fennel seen during a hike in Livermore.
Please note: Wild fennel is different than the kind you get in the store. There is no bulb! So don’t try to dig it up (I learned this the hard way…). Just pluck off the fennel fronds and be on your merry way. Just be sure to wash them very very well before you use them!
This is a really simple recipe. Follow the picture steps and see the full recipe and health tip below!
First, pluck off all the fennel fronds from 2 large fennel stalks or gather a bunch from the wild:
Then chop them all up.
Next, prep the sausage. Slit them down the center with a sharp knife to cut through the casing:
Then remove the casing and crumble into your pan (the smaller the better so you don’t have to do as much breaking up with your spatula while cooking).
After browning, add the garlic and fennel fronds.
Then cook for a couple minutes.
Then add the pasta, some pasta water to create a sauce, and some yummy cheese. Season with pepper and enjoy!
Health Tip: The compound in fennel responsible for that classic licorice flavor is called anethole. A study conducted out of the University of Texas in the year 2000 showed that anethole is able to block many TNF (tumor necrosis factor) cellular pathways that can increase inflammation. Anethole has been suggested to work as an anti-inflammatory and anti-cancer compound. (source here)
- 1/4 cup olive oil (or safflower oil for low salicylates)
- 1 lb hot Italian sausage, crumbled
- 8 cloves garlic, minced
- 1 cup finely chopped fennel fronds
- 1 lb bowtie pasta
- 1/4 cup pasta cooking water
- 3/4 cup finely grated parmesan-romano cheese blend
- ground pepper to taste (omit if salicylate sensitive)
Bring a large pot of salted water to a boil.
Add the olive oil and sausage to a large nonstick skillet. Heat over medium-high heat and cook for 8-10 minutes until browned. Take care to break up the sausage into small pieces with your spatula.
Meanwhile, cook the pasta in the boiling water according to package directions, usually about 10 minutes.
Add the garlic and fennel fronds to the sausage and cook for 3-5 minutes more until garlic is fragrant. Then reduce the heat to low.
Reserve 1/4 cup of pasta cooking water and drain the rest of the pasta.
Add the cooking water and pasta to the skillet and stir to combine. Sprinkle on the cheese and toss again to combine.
Season with pepper and serve (with additional cheese if desired).
When was the last time you enjoyed a garden fresh summer tomato?
Not the mealy, pale, flavorless grocery store tomatoes, but a juicy, vibrant, dribble down your chin, REAL tomato?
Cause that’s what this recipe is all about. TOMATO TOMATO TOMATO!
It uses 3 delectable types:
- fresh tomatoes
- sundried tomatoes
- tomato paste
These 3 ingredients marry into a rich, tangy sauce that you’ll go gaga over.
And even better? There’s no cooking required! Yep, this entire pasta sauce is made in a blender. Perfect for hot summer nights.
Serve it with a simple side salad & maybe some herbed garlic bread, and you’ve got Italy right in your living room 😉 So get your butt to the farmers market for some fresh tomatoes & try this recipe!
- 1 lb torchiette or other tubular or spiral pasta
- 2 large ripe tomatoes, roughly chopped
- 1/4 cup oil-packed sun dried tomatoes, drained
- 3 tablespoons tomato paste
- 1/4 cup fresh basil leaves, tightly packed
- 1 clove garlic, peeled
- 1/3 cup extra virgin olive oil
- Kosher salt & ground black pepper, to taste
- Grated parmesan cheese or fresh ricotta, for serving
Bring a large pot of salted water to a boil. Cook pasta according to package directions.
Meanwhile, add the fresh tomatoes, sun dried tomatoes, tomato paste, basil, garlic, olive oil, and a liberal sprinkle of salt and pepper to a blender. Cover & blend for 1 minute, or until smooth. If sauce is too thick, add more olive oil to thin. Taste, and season with additional salt and pepper if necessary.
When pasta is done cooking, drain, return to pot, and toss with pasta sauce. Serve immediately, with your choice of cheese on top.