Fennel-Apple Pasta Salad/ Summer pasta salad

We are off to a summer picnic with friends and decided to make a cool summery pasta salad. I have always loved the concept of a good pasta salad but never liked the mayonnaise-filled-mess which seems to be so prevalent. Developed this recipe (obviously after some search on the internet) around the juicy, delicate fennel which I picked up at the Farmer’s market in Carrboro. Fennel and apple are a classic combination. I have added some dried fennel seeds to kick up the fennel flavor and some red chilli flakes for the heat at the end of the bite. I wish I could add something more to make the sald more colorful but the flavor of the fennel is so delicate that I am always worried about overwhelming the mild sweet licorice flavor.

4 cups boiled bow-tie or any short cut pasta

Below ingredients finely chopped –
½ apple
1 medium sized cucumber
1 medium sized tomato (deseeded, seeds make it watery)
1 banana pepper
A handful of Fennel fronds for garnish

Thin slivers of ½ a bulb of fennel

Roughly chopped almonds, a handful (the more the better for me!)
1 ½ teaspoon fennel seeds – lightly crushed to release the flavours
½ teaspoon red chilli flakes
½ teaspoon sugar
Salt

For the dressing –
1 ½ teaspoon mustard
¼ cup apple cider vinegar
1 teaspoon lemon juice
½ cup good extra virgin olive oil

Whisk the dressing ingredients together and set aside. Let the boiled pasta cool to room temperature before you start building the salad. Mix all the veggies, almonds, fennel etc and toss in the salad dressing. Garnish with the fennel fronds.

Fifteen minute, kicked-up Pasta

(Post by Avani)

Although I love Italian food, it has taken me some time to warm up to anchovies and more so to start cooking with them. Decided to brave it and developed this simple recipe inspired from Rachel Ray's 30-minute meals show.

A small can of Anchovies fillet (6-7 small fillets), chopped
3 large cloves of garlic, chopped
1 teaspoon chilli flakes
2 tablespoon olive oil
1 1/2 cups store bought marinara sauce
1 cup sliced white mushrooms
1/2 pound pasta (spaghetti/penne whatever you like)
10 small meatballs (I used sun-dried tomato and basil chicken meatballs from Trader Joes. Guys, dont frown...its a fifteen minute, kicked-up pasta!!)
Parsley
Shredded Jarlsburg cheese
Chopped black olives (optional)

Heat olive oil in a shallow, wide pan. Once the oil starts to ripple (dont let it smoke though), add chopped anchovy fillets, garlic and chilli flakes. Its important to add the fish before the garlic...we are not going for the burnt garlic flavor here! Feel free to change the amount of anchovies/chiili flakes and garlic to suit your palate. Whisk the mixture with a fork gently and reduce the heat to low.

The anchovies will almost melt in the oil and aroma will fill up your kitchen. At this stage, add the sliced mushrooms, chopped olives and the pasta sauce. If you have some extra time on hand, use grilled mushrooms (400C for 15 minutes in a thin layer with a splash of olive oil). Once the sauce heats through, add the de-frosted chicken meatballs and pasta. Adjust the seasoning with salt and pepper. Remember, the pasta sauce is already well seasoned. Garnish with chopped flat leaf parsley and grated cheese. I chose jarlsburg for its creamy, milky, neutral taste to cut through the strong anchovy flavor.

I have to admit that I am a convert now. Anchovies are yummy and if used in the right proportion, they will give a lot of depth to your sauce.