more veggies, please!

20 minutes – serves 4 1 large fennel bulb 4 carrots ½ small red onion ¼ cup apple cider vinegar 1/8 cup flat leaf parsley, chopped juice of 1 lemon 2 tablespoons olive oil ¼ teaspoon coriander salt and pepper, to taste optional: other winter produce such as radishes, beets, grapefruit or mandarins 1. Thinly slice the red onion and place in small bowl of apple cider vinegar to marinate for 10 minutes. 2. Core and half the fennel bulb, lengthwise. Thinly slice all vegetables into paper-thin slivers or rounds. If using citrus, remove segments from membranes. 3. Make dressing with lemon juice, olive oil, coriander and salt and pepper. 4. Drain red onion from apple cider vinegar. Toss all ingredients in a bowl. from yours truly

20 minutes - serves 3 1 bulb fennel, cut into quarters 1/4 cup raw pine nuts 2/3 cup quinoa juice of 2 limes olive oil, to taste 1/3 cup grated ricotta salata or pecorino romano (optional) 1. Boil medium pot of water. Add quinoa to water. Add salt to taste and reduce heat to simmer. Cook quinoa until al dente and tendrils begin to show. 2. Thinly slice fennel quarters to the thickness of your liking, by hand or using a mandoline. I like mine 2 mm thick. 3. Toast pine nuts over high heat in a dry skillet. Once they begin to brown, immediately remove from skillet and set aside in a bowl. 4. Mix fennel, quinoa, pine nuts and lime juice together in a bowl. Add olive oil and freshly ground pepper to your liking. 5. Add the grated cheese at this time. If not using cheese, add salt. 6. Two people can easily enjoy this dish. Then you can pack the third portion for lunch! by sasha

30 min – serves 4 ½ pound walnut halves (2 cups) ½ cup extra-virgin olive oil ¼ cup fresh lime juice Salt and freshly ground pepper ¾ pound peeled roasted beets, cut into 1/3-inch cubes 1 Fuji apple, cut into 1/3-inch cubes 1 Hass avocado, cubed 1 fennel bulb, cored and thinly sliced ¼ pound Manchego cheese, thinly shaved (1 cup) 5 ounces mesclun greens 2 cups tortilla chips, lightly crushed 1. Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for 10 to 12 minutes, until golden and fragrant. Let cool completely. 2. Transfer 1 1/2 cups of the walnuts to a food processor. Add the oil and lime juice and pulse until the walnuts are coarsely chopped. Transfer to a bowl and season with salt and pepper. Add the beets, apple, avocado, fennel and Manchego and toss. Add the mesclun and tortilla chips, season with salt and pepper and toss again. Transfer the salad to plates, garnish with the remaining walnuts and serve right away.