The original recipe in “From Asparagus to Zucchini” calls for only onions and fennel, but I remembered especially loving the combination of fennel and roasted tomatoes in my cabbage soup, so I decided to toss in some tomatoes as well. I also opted to serve this dish on a bed of greens and add in some lemon juice to make it a more substantial salad and brighten it up.
Read MoreHarissa, a North African spice blend, and mascarpone, an ultra-rich and creamy cheese, are an uncommon pair. But bear with me: they are made for each other.
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