This week we got fennel and pears in our CSA box. I love dishes that combine the sweet and savory, and fennel goes especially well with fruit.
I used sage from the new herb garden that I planted a few weeks ago. We don’t have outdoor space, and I know almost nothing about green thumbing, but I was tired of buying bunches of expensive herbs at the grocery store, when I really only needed a small amount. So I’m giving growing my own a shot. So far it’s worked well, except for the cilantro, which is being eaten by something (and this is an indoor endeavor, so that’s a little scary!).
Her Gardening Blog has some good tips on starting your own herb garden, and The Herb Companion is also a helpful resource. Planting is a fun (but messy) project to do with kids.
Ingredients
2 tbsp olive oil
1 red onion, slice
1 fennel bulb, sliced
2 skinless, boneless chicken cutlets, cut into 1 inch cubes
1 pear, sliced thinly
1/2 cup sherry (optional)
salt and pepper to taste
4-5 sage leaves, chopped
1 tsbp butter
1/2 lb penne or other whole wheat pasta, cooked
In a large skillet, saute the onion and fennel in the olive oil. When they have softened and reduced, add the chicken and brown. Once the chicken is browned on all sides, add the pear, sage, salt and pepper to taste. As the pear softens and caramelizes, add the sherry and cook for a few minutes more. Finish with the butter, which should just be melted, but not cooked. Add the pasta and toss.
More recipes I want to try using my herb garden:
- Cheese and Herb Scones from Fork & Bottle.
- Herb butter recipes from The Reluctant Gourmet.
- Mint Mojitos from Live, Love, Eat.
- Pork Roast with Sage or Rosemary Rub from Kalyn’s Kitchen.
1 Comment
May 28, 2009 at 7:32 pm
This was such a great recipe! Thank you!