Pasta with Fennel, Arugula and Lemon

Adapted from Sprouted Kitchen

2 large fennel bulb, sliced, fronds reserved
(Watch this video of how to prep fennel bulb by Martha Stewart)
2 Tablespoon extra virgin olive oil
4 garlic cloves, minced
12 oz pasta (linguine or papparadelle)
1/2 cup creme fraiche, to taste, optional
zest 1 lemon, juice reserved
6-8 handfuls of arugula
1/2 cup reserved pasta water
sea salt and black pepper
parmesan or hard goat cheese to finish

Method:

1. Bring large pot of salted water to a boil
2. In a large pan, on medium high, with olive oil, cook fennel for 5 minutes.  Turn to medium heat and add garlic, salt and more oil.
3. Add creme fraiche and lemon zest.  Stir to coat.  Add arugula and toss.
4. Drain Pasta, reserve 1/2 cup pasta water.  Add to creamy fennel pan, toss, and season with salt and pepper.  Add lemon juice 1 teaspoon.
5. serve with parmesan or hard goat cheese, topped with a few fennel fronds.

Lemon Garlic Brussels Sprouts

adapted from What's Gaby Cooking
serves 4

Ingredients:

• 2 lb brussels sprouts
• 5 cloves garlic, minced
• zest and juice of 1 lemon
• 3 tbsp gruyere, grated (optional)
• 4 tbsp extra virgin olive oil
• sea salt 
• ground black pepper

Method:

1. After rinsing the brussels sprouts, remove the outer layer and trim off the ends.  Cut the spouts in half.
2. In a large pan, bring the olive oil to medium-high heat.
3. Once heated, add the brussels sprouts - cut side down and cook for 7 minutes or until fully cooked.
4. Add garlic and reduce the heat to low.  Add lemon zest and juice.  Salt and pepper to taste.
5. Stir to combine ingredients. Serve and top with gruyere.  Enjoy!