Recipes

OVEN ROASTED FENNEL AND TOMATO SOUP (2 servings)
1 fennel bulb
3 tomatoes
1 carrot
2 cups light vegetable stock
Salt
Olive oil

Cut the vegetables into pieces, put the on a baking tray with a little olive oil and sprinkle some salt over them. Roast for about 10-15 minutes or until soft and a little golden in a pre-heated oven (350°F). Put the vegetables in a pan and add the stock, leave it to simmer for 8-10 minutes and then blend it into a creamy soup. Add a little olive oil and salt if needed before serving.
From Lucullian Delights at http://lucullian.blogspot.com

COLLARD GREENS AND PEPPERS
1 lb collard greens
1/4 cup olive oil
1 red sweet pepper, cut in 2-inch strips, 1/4-inch wide
1/2 large onion, slivered
1 teaspoon kosher salt
1 teaspoon black pepper
4 large garlic cloves, minced
2 tablespoons red wine vinegar
Tabasco sauce, to taste
2 teaspoons honey

Slice off the stems from the collards right below the leaf, and discard the stems. Fill the sink with cold water and give the leaves a good soaking and washing to get rid or all the grit clinging to the folds of the leaves.

Drop the greens into a couple of inches of boiling salted water. Steam for 2-3 minutes. Drain and rinse in cold water. Drain again and chop coarsely.

Pour the olive oil into a large skillet. Toss in the peppers and onions, seasoning them with a sprinkling of salt and pepper. Once they're soft, toss in the garlic and cook 1 minute more. Dump in the greens and give them a stir. Add 1 tsp salt, 1 tsp pepper, the vinegar, tabasco, and honey. Stir one more time and serve.
From Recipe Zaar at http://www.recipezaar.com