7th Harvest Week <> June 29 - July 5, 1998

Sauteed Fennel & Zucchini
Serves 4 to 6

1 tbsp. olive oil
2 fennel bulbs, thinly sliced
3 to 4 zucchini, sliced
1 tbsp. chopped fresh oregano
1 tbsp. balsamic vinegar
1/4 cup pine nuts
Salt & freshly ground black pepper

First, toast your pine nuts in a dry skillet (stir, or shake pan often) until lightly browned and fragrant. Transfer to a small dish and set aside. In a large skillet, heat the oil over medium-high heat.  Add the fennel and zucchini and cook, stirring constantly, until they are cooked through but still crisp-tender, about 7 - 8 min. Stir in the vinegar and oregano, and season to taste w/salt and pepper. Add pine nuts and heat a minute or two more. Serve hot.

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