Sarasotas Simple Sides Mushrooms Fennel Tomatoes Onion Recipes

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

FENNEL WITH MUSHROOMS

Steps:

• In a large cold skillet, combine the oil, the garlic and the onion. Set heat to medium and saute for a few minutes. When the skillet is fragrant, add the fennel and mushrooms. Saute, stirring occasionally, until the vegetables are tender crisp and the mushrooms are softened, about 10 minutes. Enjoy!

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

SARASOTA'S ROASTED TOMATO, ONION AND MUSHROOM SALAD

Steps:

• Romaine -- This to me is key -- I rough chop the romaine (not a final chop for the salad) and place in a large bowl with ice water. Yes, ice cubes and water. I want it icy cold so the romaine is very crisp. Just 15 minutes or so as the vegetables roast. This gets the lettuce nice and crispy for the salad which to me really makes this salad the best. Once the vegetables are done, remove the lettuce and drain well, dry off with just paper towels, and chop further for the salad and set to the side in a large bowl to be dressed.
• Vegetables -- In a large bowl add the mushrooms, tomatoes, onions, and olive oil, salt and pepper and toss well. Heat the oven to 425 and line a cookie sheet with parchment paper, foil will work just fine as well. Add the vegetables to the baking of cookie sheet and cook 15-20 minutes until tomatoes begin to soften and onions are slightly brown.
• Dressing -- As the vegetables cook, make the dressing. I like to use a small tupperware or small measuring cup. Just add all the ingredients, mix well, and heat in the microwave for 30 seconds on medium heat. DONE!
• Salad -- Just add the roasted warm vegetables to the chilled lettuce, warm dressing and the chilled olives and mix. Serve immediately.
• Serve with a baguette toasted with melted cheese and roasted garlic. A favorite. As I roasted the vegetables, I also roasted a few garlic cloves and then I spread the soft cloves on the bread and then topped with havarti cheese and bake until melted. What a simple nice side to the warm salad.

TOMATOES, MUSHROOMS, AND ONIONS

Steps:

• Cut onion into large dice.
• Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.
• Cook until edges start to brown. Stir frequently.
• While onion cooks, cut tomatoes and mushrooms into large dice. Cut green onions into small dice.
• Rough chop basil and then bruise slightly.
• When onion is ready, add rest of vegetables.
• Combine well and lower heat to medium.
• Cook 5 minutes, stir occasionally.
• Add water, puree, garlic, pepper and salt (or Mrs. Dash).
• Combine very well. Lower heat to simmer. Cook another 5-6 minutes or until mushrooms start to give off their liquid and and start to soften.
• DO NOT COVER.
• Remove from heat. You want this dish to have consistency and not become mushy. This will not have alot of liquid when done.
• This can be divided, and packaged up for the freezer. It has a very long freezer shelf life.
• This makes a very good starter to a tomato sauce. It makes a very different pasta sauce when you add some sour cream or plain yogurt. It is wonderful for soups and stews. I use it mixed with some yogurt to top my salmon patties. It's yummy over baked potato or stirred into a bean dish.
• * Save those stems! Clean them, cut off the very bottom and then cut the rest of the stems into small pieces. Put into a freezer container, just cover with water, add scant pinch of salt, seal and freeze. You can add to this container at any time, just make sure the the stems are covered by water. Now they are ready, water and all to use in a soup or stew!
• ** I like to use a combo of fresh ground peppers, such as pink, and green along with the black. Nowadays, you can buy that type of combo in a handy small grinder in your supermarket.

FENNEL MUSHROOM SKILLET

Steps:

• Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
• In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
• Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.

SARASOTA'S SIMPLE SIDES-MUSHROOMS, FENNEL, TOMATOES & ONION

Steps:

• Vinaigrette -- Add all the ingredients to a measuring cup and mix well.
• Marinade -- Add all the vegetables to a small cookie sheet or casserole dish in a single layer and pour over the marinade. Make sure you turn over each vegetable slice to insure that it is covered with the marinade. Cover with plastic wrap and cover 30 minutes up to 2 hours.
• Grill -- I just spray my indoor or outdoor grill with a non stick spray, or you can even just broil on a cookie sheet lined with parchment or foil. They will take about 10-12 minutes to cook depending on your method.
• Serve -- Each person get a tomato slice, piece of fennel, onion and mushroom. It just makes an easy and healthy side dish.