Here's a one-dish dinner -- we had it with the zucchini salad at right and toasted Italian bread -- that uses farm-fresh cherry tomatoes and delicious fennel (a.k. a. anise). Near the end, add a can of drained and rinsed white beans. I adapted the recipe from a recent issue of Bon Appetit. For wine, we opened a bottle of Sicilian red, a fruit-forward wine called Pinocchio (like the puppet).
Recipe: Roasted Tomatoes with Fennel and White Beans (Serves 2, can easily be doubled)
Ingredients:
1 large fennel bulb, trimmed, cut in half vertically and sliced into 1/2-inch wedges
3 T extra-virgin olive oil
1 pint cherry tomatoes, any color
3 T oregano leaves (or 1 T dried oregano)
3 garlic cloves, peeled and thinly sliced
Dash of crushed red pepper
1 can white beans, drained and rinsed
2 T chopped fennel fronds
Salt, if needed
Instructions:
Heat oil in a large oven-proof skillet over medium-high heat. When pan is hot, add fennel wedges and cook until fennel browns on one side. Turn carefully with tongs and brown the other side.
Preheat oven to 425 degrees.
Stir in tomatoes, garlic, oregano and red pepper; add a little salt, if desired.
Place pan in oven and roast until vegetables are tender, stirring occasionally, about 15-20 minutes. Remove pan carefully, stir in beans and half the fennel fronds and return pan to oven to let the beans heat. (That should only be another 5 minutes or so.)
Take pan out of the oven and transfer contents to a large serving bowl, sprinkling remaining fennel fronds over the top.
The dish can be served warm or at room temperature.
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