Saturday, August 20, 2011

CSA Recipe: August Squash Stew with Fennel Seeds




This light and flavorful soup won't take long to make but as long as your squash is good it would still be worthy to serve for a dinner party. Maybe make some homemade bread to serve alongside? /sagenod You might be tempted to add garlic to this, but it will overwhelm the subtle flavors. 

1 tbs olive oil
1 tsp fennel seeds
1 ear of sweet corn, kernels cut from the cob
1/2 red onion, chopped
1/2 tsp smoked paprika
1 can cannelloni beans, rinsed and drained
1/2 c macaroni or farfalle
3 crook-necked squash, cut in to 1" pieces
2 c. chicken broth or veggie broth
2 c. water
2 tsp red wine vinegar
1/2 tsp salt (to taste)
1/4 tsp dried thyme
fresh pepper

1) Heat olive oil over medium heat in a large pan. Add fennel seeds and onion and cook until translucent and lightly browned, 5-6 minutes. 

2) Add the corn kernels, squash chunks, thyme, vinegar and paprika. Cook for 2-3 minutes.

3) Add the chicken broth and water and bring to a simmer.

4) Add pasta and cook for about 10 minutes. Add the beans, kill the heat.

5) Taste for salt and pepper. Serve warm with crusty bread and a simple salad. Also with plenty of light red or full white wine. This might go really well with a chardonnay (not that you heard me say that!)


2 comments:

  1. I'm not familiar with fennel seeds but this is good to know the benefits of this fennel seeds
    sesame seeds
    fennel seeds

    ReplyDelete
  2. This sounds great with the greens! And, if they're lucky, that's even better. The orange and sesame dressing is lovely too.
    sesame seeds
    fennel seeds

    ReplyDelete