Haute Cuisine 1.11

Well, as usual, it is late and I just finished my week's worth of cooking.  Starting out...

Green Fruit Salad - 4.5 stars - White Honeydew, Kiwi, Bartlett Pears with mint flakes

No explicit instructions, just try to approximate - I have tons of uncut fruit leftover - I always overestimate how much fruit I need because it is a sum of parts not just one final quantity I need.

Fennel and Zucchini Soup - courtesy of Bon Appetit - 4 stars

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
• 1 cup trimmed diced zucchini
• 1 cup chopped onion
• 1/4 teaspoon fennel seeds
• 2 cups low-salt chicken broth
• 3/4 cup grape tomatoes, quartered

Preparation

• Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
• Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.

Read More http://www.bonappetit.com/recipes/quick-recipes/2011/04/fennel_and_zucchini_soup_with_warm_tomato_relish#ixzz1XigtcU5Q

I am waiting for the soup to cool before I put it into more of my bentos.  It made a perfect amount for 5 days and maybe one snack.  I usually end up with far too much.