Root vegetables are defiantly one of our fall favorites. This incredibly tasty dish is great because it uses one pan and is ready in 30 minutes making it a perfect weekday meal.

Fennel-Lemon Chicken

Ingredients
1 pound boneless skinless chicken breasts or thighs
2 small fennel bulbs, between 1 and 1 1/4 pounds total
2 tablespoons STAR Original Garlic Olive Oil
2 tablespoons light-tasting white wine
1 lemon (zested and juiced)
1 1/2 teaspoon salt
Freshly ground black pepper

Directions
Heat the oven to 425°F.

Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Then slice each quarter into 1-inch-thick slices. Mince about 1 tablespoon of fennel fronds.  Place cut fennel, minced fennel fronds and chicken in a large bowl.

Arrange chicken in the middle

Add the STAR Original Garlic Olive Oil, white wine  and lemon zest and juice to the bowl. Toss all the ingredients together, and add the salt and a generous amount of black pepper.

Spread the chicken and fennel on a large baking sheet, arranging the fennel around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.

Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F, and the fennel is tender and beginning to brown around the edges. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

Goes great with rice or quinoa as a side dish!

Edible Flowers of Borage, Corinader, Honeysukle, Mustard & Nasturtium

Flowers can make any dish more beautiful and exotic.

The Wikipedia describes edible flowers as " flowers that can be consumed safely. Edible flowers may be preserved for future use using techniques such as drying, freezing or steeping in oil. They can be used in drinks, jellies, salads, soups, syrups and main dishes. Flower-flavoured oils and vinegars are made by steeping edible flower petals in these liquids. Candied flowers are crystallized using egg white and sugar (as a preservative)."

Cooking and garnishing can be traced back to biblical times and has roots in almost every culture. Next time you are at a farmers market take some time to smell and taste the flowers.

Just make sure the flowers you use are safe for consumption. Click here for a great chart on edible flowers: http://homecooking.about.com/library/weekly/blflowers.htm 

We love French Cuisine for Fall!
As the days are getting shorter and the weather is getting colder you tend to crave warm heartier dishes.  The last of the summer vegetables are being harvested and this recipe is perfect for them. Ratatouille is a traditional French stewed vegetable dish, originating in Nice. Ratatouille is usually served as a side dish, but also may be served as a meal on its own.

Ingredients:
Sauce:
1 can diced tomatoes with Italian Seasoning

Ratatouille

1 small jar roasted red peppers, drained
Juice of half a lemon
1 shallot, chopped
Salt and pepper to taste
Vegetables:
1 zucchini
1 Italian zucchini
1 yellow squash
1 eggplant  (Chinese eggplant works nicer because it is narrower)
2 orange or yellow bell pepper
Topping:
3 garlic cloves, minced
3 tbsp. STAR California Extra Virgin Olive Oil
2 tsp. fresh thyme
Salt and pepper to taste

Directions:
Preheat the oven to 375°F.
In a sauce pan, combine the diced tomatoes, roasted bell pepper, and shallots. Season with salt and pepper. Cook over medium heat for 10-15 minutes.

While sauce is cooking slice the zucchini, Italian zucchini, yellow squash into thin slice into thin rounds. Cut the peppers into ring

After the sauce is done, transfer mixture to a blender and puree. Add lemon juice, taste and adjust seasonings if needed. Pour into the bottom of a casserole dish.

Ratatouille Layering

Now, layer your vegetables on the sauce. As pictured below, a layer of eggplant was placed first in the dish, followed by a layer of orange bell pepper. The last layer ended with zucchini, Italian zucchini and yellow squash alternated decoratively in a circle around the dish.

Then in a small bowl, combine the topping ingredients: garlic, STAR California Extra Virgin Olive Oil salt, pepper, and thyme. Drizzle this on top of the vegetables. Cover with foil and bake for 30 minutes. Uncover and let bake for another 10 minutes.