We went with a lemon and fennel theme – two of the best ingredients ever. Mmm. Luckily, Heidi had two lemon-fennel (or anise) recipes that were perfect for lunch on a hot summer day (which it seems everyone’s feeling these days, not just those of us in sticky Florida).

The first dish is a a version of Heidi’s Shaved Fennel Salad, the recipe for which is also in her latest cookbook, Super Natural Every Day (why do I not own this yet?). We made some adjustments due to availability (i.e., gross-looking arugula at the supermarket) and our whims.

Shaved Fennel Salad, serves 2-4

• 1 medium-large zucchini, sliced into thin coins
• 1 large fennel bulb, trimmed and sliced thin
• 1/2 cup loosely chopped fresh dill
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup extra virgin olive oil
• fine grain sea salt
• 3-4 generous handfuls of Organic Girl’s super greens (or arugula)
• 1/3 cup sliced almonds
• 1/4 cup dried cherries
• 1/4 cup crumbled feta cheese

optional crostini side: Drizzle a little olive oil and sprinkle a bit of salt over 2-3 sourdough slices. Broil for about two minutes – but watch it carefully; they burn fast! Then slice into cracker-sized strips.

For the salad, instead of using raw zucchini, we suggest tossing the coins in a little olive oil and salt and broiling them for about 5 minutes. Then, toss all of the ingredients together and eat!

The next recipe is super simple and so deliciously refreshing – as a drink (or cocktail) or icy sorbet. Such a perfect, healthy summer treat!

Lemon Anise Slush, serves 4-6

• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1/3 cup honey, plus more for drizzling
• 3/4 teaspoon anise seeds, plus more for a sprinkle
• 1 cup 2% Greek yogurt
• ice cubes (to fill the blender, about 3 cups)

Blend it all together. Serve immediately as a slushy drink (and spike with the anise-flavored Sambuca, if you want to take it up a notch), or freeze for a couple hours and serve as a sorbet-like treat. Drizzle a bit of honey, and sprinkle some anise seeds on top before serving.

Enjoy!

And here’s a little of what was going on behind the scenes:

Here are the ones I shot…

Voter Frank Maggio with Wendy Gingerich and Valarie Wadsworth at Yume Sushi, first runner-up for Best Sushi:

Phil Carey at Mozaic, contender for Best Wine Menu:

Elsie Gilmore at Everything but the Girl, second runner-up for Best Place to Find a Gift, and Molly Klauber at Mediterraneo, second runner-up for Best Pasta:

Voter Lisa Angely with Brett Blackburn, Austin Gobczynski and Tyler Angely at Caragiulos, which she voted for Best Family Restaurant:

Lastly, I voted for the Ringling Museum as Best Visitor Attraction, which got second runner-up behind Mote Marine Laboratory & Aquarium and the winner, Sarasota’s beaches. Cat Pennenga photographed me, along with my sister Dana and handsome little nephew, Ethan, by the Ca d’Zan:

Check out the other winners, contenders, and voters in the April 2011 issue of SRQ!

Orzo Salad with Asparagus, Radish & Fennel, serves 4-6

• 1 lb orzo
• 1 bunch radishes
• 1 bulb fennel
• 1.5 cups asparagus, chopped into bite-sizes pieces (approx)

for dressing:

• 1 small lemon, juiced
• 1 tbsp non-fat Greek yogurt
• 1-2 tbsp extra virgin olive oil
• 1 sprig dill, finely chopped
• salt & pepper, to taste

Preheat oven to 375°F with rack in middle.

Boil the orzo in salted water, making sure to leave the paste al dente (about 7 minutes). Drain, rinse thoroughly with cold water, and set aside.

Preheat small roasting pan in the oven for a few minutes (5 will do). Toss the asparagus in a drizzle of olive oil, salt and pepper, spread on the preheated pan, and roast until just cooked but still crunchy, 5-7 minutes. Meanwhile, slice the fennel and radish bulbs as thinly as possible.

For the dressing, whisk together the lemon juice, Greek yogurt, olive oil, dill, salt and pepper.

Toss all of the ingredients together in a large bowl, top with a dollop of Greek yogurt, and enjoy! (It goes really well with panko-breaded chicken or another mild-flavored protein… and makes great leftovers, too!)

Heading to the Keys to shoot a wedding this weekend (congratulations, Molly & Lou!) but wanted to quickly post that Edible Sarasota‘s summer 2010 issue is on newsstands now. (And visit them on Facebook.)

Once you get your copy, check out my article and photos on Dakin Dairy Farms:

and Sun Coast Organics home delivery service:

More on both of these to come. Pick up a copy at Whole Foods (where you can also get a jug of Dakin milk) and other locations.

Congratulations to the team at Edible Sarasota for another awesome issue! I’m very proud to be part of such a great magazine, mission, and group of people.

Have a good weekend!

I photographed the New Medicine Community Farmers Market at Health Park East in Bradenton in January when they had just opened. I went again yesterday to take photos for their upcoming new website, and although the overall intimate feeling is still there, the market has really grown.

While their market may be moving inside and slowing down for the summer (unsure about this – will post info when I have it), the NMC is launching Super Natural Cooking classes (starting tonight!), based on the book by Heidi Swanson, as well as other health-minded programs.

I’ll share the NMC’s revamped website with yesterday’s photos when the site goes live, but I was inspired to do some vintage-styled shots. They just ooze summer to me…

Lunch at family friend Roni’s bratwurst stand Frank’s (I didn’t even think I liked brats…):

And escaping the wildness of the street fair at LovEAT Organic Cafe for some “cafe barad” (like a frappucino only amazing) and halva pastry deliciousness:

Radishes from Shuk HaCarmel:

Dishing out dried fruit and nuts:

And one last shot for the day. This sight used to make me drool:

Muesli and berries overlooking the Atlantic at sunrise… Great way to start the day.

Whoop whoop! (or, as my mom would say, “Woof woof!”) – got on TasteSpotting again! This time for the dairy-free coconut chocolate pudding recipe (on a buttery shortbread cookie, but that’s optional for those who don’t tolerate or aren’t interested in dairy) – thanks once again to Heidi Swanson and her very useful 101cookbooks.com.

(It won’t be on the home page anymore, but it can be found searching for keywords like “chocolate pudding” or “coconut.”)

We went to our friends’ house this weekend, and I was in charge of the meal. They’re both lactose intolerant, so I wanted to find a dairy-free but interesting dessert, preferably something chocolatey. I visited 101cookbooks.com, my go-to for natural, yummy recipes, and found this pudding recipe. I much prefer coconut milk to soy/tofu as a milk/cream substitute, so that was a plus – no substitutions necessary. I also had everything the recipe called for in the pantry, so we had a winner.

I switched some things around in the pudding recipe (by accident, but it worked out well), and I added a shortbread cookie bottom for some crunch (yes, it has butter, but it’s an optional part of the dessert and didn’t bother our friends’ stomachs).

Coconut Chocolate Pudding, modified from Heidi Swanson’s recipe at 101cookbooks.com

Serves 6 with the cookie layer

Shortbread cookies, from this recipe at epicurious.com

• 1 stick unsalted butter, softened
• 1/3 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

To endure these freezing days in Cleveland, whipping up warm comfort meals is necessary. For this dinner, the ingredients are easily accessible and the whole process takes about 20 minutes, but it tastes pretty refined for comfort food. We made it vegetarian, but it’s also great with some roast chicken from the supermarket (home cooked of course being better, store bought keeping with the easy factor).

It’s a bit of a mixed inspiration dinner – Asian in the veggies and seasonings, Mediterranean with the Israeli couscous.

Bok Choy Couscous

• 1 package toasted Israeli couscous (there are many other brands available)
• 2 cups water
• 1 chicken bouillon cube
• 4 bunches baby bok choy (or 2 larger bunches), washed and chopped into bite-sized pieces
• 1 pint white mushrooms, chopped
• 1 cup snow peas (with ends trimmed)
• crushed red pepper
• olive oil
• 1.5 tbsp rice vinegar
• salt and pepper

In a medium-sized pot, heat 1 tsp olive oil and sprinkle 1/2 tsp crushed red pepper on medium-high, letting the pepper flakes toast for a minute or two. Then add the couscous, and stir until it’s fully coated with a light shine and a bit browned, about 2 to 3 minutes. Add 2 cups water and the chicken bouillon. Dissolve the bouillon, turn the heat to low, and cover. Stir every couple of minutes until the liquid is fully absorbed, about 10-12 minutes.

Meanwhile, in a large pan on medium heat, add about 1 tbsp olive oil, the rice vinegar, and another 1/2 tsp of crushed red pepper. Add the mushrooms, bok choy, and snow peas. Toss and cover. Stir every couple of minutes until fully cooked, about 7 minutes.

When they’re both cooked, toss together or top couscous with veggies – and enjoy! A slightly spicy, cozy, super tasty meal.

And it tastes especially good with snow falling outside and a baby sound asleep in the other room.