Ingredient of the Week: Fennel

Another ingredient that has an alter ego. Sometimes called anise, this crunchy slightly sweet vegetable is a great source of antioxidants. Generally, the green stalks aren’t the star of the show, but they do make great broth so don’t throw them out just yet. The bulk of the goodness can be found in the white bulb. It’s believed that it can aid in people with inflammatory problems like arthritis.

When you’re standing at the grocery store this week looking at fennel, consider picking one that has a white or light green bulb, with green stalks. The stalks shouldn’t have any sign of flowering, as that might indicate it’s past it’s prime. Fennel is one of those ingredients that is best used sooner than later. The longer it sits in your fridge, it may lose flavour. There are great videos out there on how to prepare fennel.

We really should give a shout out to fennel seeds too! Fennel seeds are a well-known digestive aid. Anethole, in the plant’s oil, can reduce inflammation and help prevent cancer. Try a crust of crused, toasted fennel seeds on seared tuna.

Here are some recipes we’ll be trying out this week:

• Pasta with Sausage and Fennel Ragu (the Kitchn)
• Vegetable Soup with Fennel, Herbs and Parmesan Broth (Food & Wine)

As always, we’re on the hunt for the tried and true recipes, and this week we’re looking for your fennel recipes. Let us know what successes you’ve had in the comments below.

Ingredient of the Week: Garlic

Very few ingredients play as prominent of a role across the full spectrum of cuisines. Whether we’re talking Italian, Lebanese, Chinese, or Greek – many of our favourite dishes start with garlic. Used extensively in herbal medicine, garlic has been said to ward off the common cold and contribute to regular heart health, as well as flush unwanted toxins from your body.

Buy garlic that is dry and fully covered with a healthy papery outer layer and store it in a cool, dark place. Avoid bulbs that have begun to sprout or crumble easily when you apply pressure.

Prefer to live without the lingering scent of garlic on your hands after chopping? You can rid yourself of it once and for all by rubbing your hands on a stainless steel sink or utensil while washing them with cold water. Try it!

Here’s what Laura and I will be cooking this week:

• Lemon (and Garlic) Potatoes
• Roasted Garlic Pasta
• Garlic Lover’s Roast Beef
• Stir-fried Bok Choy with Ginger and Garlic

We are on the search for go-to recipes that include garlic! Have an easy, favourite recipe that includes this ingredient of the week? Share below!

Ingredient of the Week: Chocolate

No, we are not teasing you! This week’s ingredient of the week is none other than (wait for it…) chocolate! Now, before you go grabbing a Mars bar, keep in mind that we are talking mainly about about dark chocolate here – let’s not get completely out of hand.

The higher amount of cocoa content, the healthier the selection when it comes to chocolate. Rich in antioxidants and minerals, there is absolutely no reason why having some of this (not so) sinful treat in your life has to be a bad thing.

We say this is the week to let the chocolate-lover within take the reigns in the kitchen!

Here are the recipes we can’t wait to get cooking this week:

• Chocolate Chip Chili with Sausage (Simple Bites)
• Chocolate Banana Bread Pudding
• Chocolate Hazelnut Flourless Cake

Have any great sweet or savoury chocolate recipes to share? Share them below!

Ingredient of the Week: Strawberries

People that prefer their ingredients plain and simple might of had it rough over the last few weeks (radishes, asparagus, black beans, and all), but they are going to breathe a sigh of relief for this week’s much-loved fruit: strawberries. Heck, let’s admit it: we’re all pumped for strawberry week. Why? Because they’re delicious. But also because they’re full of vitamin C. Enough to give you your daily recommended intake in just one serving.

Not sure what to make with strawberries? Hint: check out next week’s ingredient, and maybe you can kill two birds with one stone.

When shopping, look for berries with bright, glossy skin, and clean them just before eating to make them last. Smaller berries will often have more flavour.

Here are the recipes that we are going to try out this week:

• Balsamic Strawberry & Goat Cheese Flatbread (Pink Parsley)
• Strawberry Rhubarb Pecan Loaf (Smitten Kitchen)
• Strawberry Crumble (The Second Lunch)

How do you like to get your strawberry fix? We’re looking for easy and delicious recipes including this week’s ingredient. Share in the comments below!

Ingredient of the Week: Scallions

Let’s not get caught up on the name. For all intents and purposes, scallions are just a fancy way to say little green onions. Whatever you want to call it, call it good for you! These little onions are low in calories, rich in vitamins and pack a fiber punch, considering their size.

In the stores, buy clean, uniform, firm, crispy stalk about pencil thin size featuring well-formed, green color tubules. Avoid over-mature, yellow leaves as they are more pungent and have strong flavor like that of onions. Also avoid those with withered, yellow discolor tops. Once at home, wash in cold water, gently pat them dry using moisture absorbent cloth and store inside the refrigerator placed in a perforated plastic bag set at high relative humidity. Well- preserved scallions should last for a week to 10 days.

Thought not often the star of the show, here are some of the recipes we’re going to try this week:

• Braised Chicken with Orange and Scallions (Martha Stewart)
• Chinese Scallion Pancakes (Appetite for China)
• Ginger Scallion Sauce (Lottie + Doof)

We are on the search for go-to recipes that include scallions! Share your favourite recipes or something new you tried this week below in the Comments section.