Spring Vegetable Pasta

2 TBS olive oil
1/2 onion, diced
1 fennel bulb, greens removed, diced
1/2 tsp salt
2 carrots, peeled and diced small of shredded
1 TBS dried oregano, chopped
1 bunch Portuguese kale, stems removed, leaves chopped
3-4 cups cooked bow-tie pasta or other small shape
1/2 cup water
1 TBS lemon juice
1/4 cup parmesan cheese


In a very large saute pan, over medium high heat add the olive oil and cook the onions and fennel for about 2 minutes, add te carrots and oregano, continue cooking for 2 minutes.

Add the kale and cook for another 2-3 minutes, checking the carrots for doneness.

Stir in the pasta and water, stir and cook until the water has evaporated.

Add the lemon juice and parmesan cheese, serve immediately.

Roasted Cauliflower and Fennel

4 cups cut Cauliflower florets
1 fennel bulb, sliced thinly
1/2 tspsalt
1/2 tsp pepper
1 tspdried oregano, crumbled
1-2 TBS olive oil
1 tsp balsamic vinegar
Parmesan cheese (optional)

Heat the oven to 400 degrees.

In a large mixing bowl combine the cauliflower, fennel, oregano, salt, pepper and olive oil.

Line a large baking sheet with parchment paper. Spread the cauliflower and fennel in a single layer.

Bake for 20-25 minutes.

Remove from the oven and drizzle on a teaspoon of balsamic vinegar and grated Parmesan cheese if desired.