I have just changed out the seasonal recipe section for In The Kitchen’s webpage.

Here is one last look at winter’s seasonal recipe.

Fennel & Cannellini Cassoulet

6 shallots, sliced
2 carrots, roughly diced
1 bunch fennel, roughly chopped (fine chop on the greens)
6-9 cloves of garlic, minced
1/3 cup olive oil
2 cans organic diced tomatoes

1/2 can organic tomato sauce
1 tsp basil
1/2 tsp Italian seasoning
salt & pepper, to taste
2 cans organic cannellini (white kidney beans), drained

Warm the pan with a bit of the EVOO and begin to sweat the shallots.  Add the carrots and fennel ribs and cook until crisp tender, adding more EVOO as needed.  Add garlic and cook 2-3 minutes; pour in remaining ingredients, reserving the beans until later. Simmer the mixture for at least 30 minutes.  Add beans at least 20 minutes before serving.  Sprinkle grated Romano cheese before serving.

Check out the page now to see what is in store for SPRING!

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IN THE KITCHEN, blog, cooking school, seasonal food by Wendy Van Wagner