Apple Fennel Casserole with a Coconut-Turmeric Twist

I just got back to my house in the countryside of Italy and, as always when I am here, I went to stock up on organic produce at the amazing organic farm right next to my town.

I wish you could visit one day and witness how cool that it: acres and acres of organic veggies and fruits that are sold at a lower price than you can find in any grocery store for non-organic produce.

We got 3 cardboard boxes full of amazing food for 30 euros. Stoked! Thanks to the cheap and easy availability of fresh and organic food, my days here are filled with yummy raw salads, fruit and delicious baked veggies.

Step: 1

Preheat oven to 380 degrees F (190 degrees C). Grease a casserole dish with olive oil.

Step: 2

Place fennel halves in the casserole dish; dust them with turmeric. Cover with carrots and apple. Pour coconut milk on top.

Step: 3

Bake in the preheated oven until slightly tender, about 20 minutes. Flip fennel halves and mix well. Cover baking dish and continue baking until tender, about 20 minutes more.

Per Serving: 144 calories; protein 3.7g; carbohydrates 25.2g; fat 4.9g; sodium 157.8mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .