More Springtime...

     I am no weatherman but I wish I were the Weather Goddess.  My take on Spring is that it never lasts long enough. Six months of Spring would be perfect! However, since Planet Earth is home for me - forever - I will just go with the flow and enjoy all the seasons. There is some special gift for each of us in every season no matter how much I complain!!  0(^;^)0
     And speaking of weather, as far as produce goes, we don't need to pay as close attention to the seasons when we cook nowadays because we can get just about anything at the grocery store all year long with few exceptions.
     Most local Farmers Markets open mid May and I do my best to get all my produce (and a few other goodies) when I go - not only to support our local farmers but because it is the best darn stuff you'll ever taste!
     And sooooo before I cannot stand to use my oven or even think of cooking with any kind of heat indoors, let's talk about a wonderful oven recipe for veggies and a great stove top entree before we transition to the barbeque for the summer.


SALMON PATTIES 
Canned Salmon - 2-7oz cans or about 14 - 15 ounces (Trader Joe's is delish)
Butter 2 TB
Yellow Onion - 1/2 medium, chopped
Panko Bread Crumbs - about 3/4 Cup
Eggs, 2, beaten
Fresh Parsley, 1/4 Cup, chopped
Dry Mustard, 1 tsp
Oil to fry - about 3 TB - enough to cover pan about 1/8 inch
1.  Drain salmon and reserve the liquid to use as needed.  Flake the salmon then melt butter in large pan over medium-high flame.  Add onion and cook until translucent.
2.  Combine onion with about 1/8 Cup salmon liquid - you can add more later if the cakes seem dry.  Add 1/3 Cup of the Panko crumbs, eggs, parsley, mustard, and the salmon.  Mix until well blended then shape into six patties.  Coat the patties with the remaining Panko and add more as needed to fully cover both sides of the patties. (You can freeze uncooked or cooked patties for later use).
3.   Put on wax paper on a cookies sheet and chill at least one hour.
4.  Heat oil in large skillet over medium heat and cook patties until brown, careful not to burn, then turn over and brown on the other side.

OVEN ROASTED FENNEL WITH PARMESAN
One Fennel bulb with stalks and fern-like leaves removed (see below)
Olive Oil about 1/4 Cup
Sea or Kosher Salt
Black Pepper, fresh ground
Parmesan Cheese - shavings or fresh grated

1.  Heat oven to 400 degrees.
2.  Cut off stalks of fennel so only bulb remains (with core intact) then cut it in half.
3.  With cut side down, slice the bulb vertically into 1/2 inch slices
4.  Spread slices on a baking sheet covered with parchment paper.  Sprinkle olive oil, salt & pepper and toss by hand - spread the slices evenly over baking sheet.
5.  Roast for about one hour turning about every 15 minutes until they begin to brown and crisp.
6.  Remove from oven, toss with Parmesan cheese and re-season with salt and pepper.  Add the tiniest shake of cayenne for some bite.
ENJOY!