Venetian antipasti and "French" potato salad

Whenever fennel and zucchini both turn up in my fridge I want to make this recipe. It's based on one from the Venetian antipasti section of the World Food Cafe 2 cookbook, modified to suit my kitchen and incorporating breadcrumbs in the gremolita à la Vegan Yum Yum. Although it's pretty easy and quick to throw together, it both tastes and looks kind of fancy. I wanted to have it along side a Venetian inspired bean salad and some herbed polenta, but my kitchen helper was against the polenta given the amount of stirring involved. So we padded out the salad with potatoes instead, and added a mustard-based dressing that I believe takes it over into the territory of what Swedes call "French potato salad". Here follow the recipes for both.

Zucchini and Fennel with a Herb and Lemon Gremolita

(serves 2)

INGREDIENTS

1/2 a big zucchini, sliced thinly lengthways
1 fennel bulb, sliced thinly lengthways
olive oil for frying
lemon juice to taste (but don't forget to zest the lemons first)
salt and pepper

1/2 cup breadcrumbs
grated zest of 1 lemon
2 cloves of garlic, crushed
finely chopped Italian herbs, especially parsley (use fresh if poss, but we use a frozen mixture)
salt and pepper

METHOD

Fry the fennel in olive oil until soft and browned on both sides. Remove and arrange on a plate. Do the same with the zucchini, adding more olive oil if necessary. Drizzle the cooked veg with lemon juice and add salt and pepper to taste.

For the gremolita, combine breadcrumbs, zest and garlic (and herbs if using frozen) and toast in olive oil until garlic is golden and breadcrumbs have browned. Add herbs (if using fresh) and salt and pepper, and sprinkle over the veges.


French Bean and Potato Salad

1/2 a red onion, finely chopped
1 garlic clove, crushed
1 cup cooked large white beans
4 cups cooked cubed potatoes
2 Tbsp capers
2 Tbsp finely chopped Italian/French herbs (we used the same frozen mix, but get some oregano in there)
a handful of rocket (optional)

Dressing: a glug of olive oil, juice of 1/2 a lemon, some mustard (start with a tsp, add more to taste)
salt and pepper

Combine all ingredients and adjust seasoning to taste.

Cheeze sauce

Laziness with regard to soaking and cooking pulses has meant that we've been breaking out the blender recently for some creamy instant protein goodness. This has resulted in some amazing salads, but with the cold weather having arrived in gusts and downpours, some more comforting fare was called for. So I tried Isa's sunflower seed-based macaroni and cheeze recipe. I never liked Mac and Cheese as a child, never having been a huge fan of buttery or cheesy things. But I figured that my matured tastebuds might appreciate a veganised version. Turns out, not so much. I still don't like Mac and Cheese.

But, I discovered that I do really like that fabled American snack, grilled cheese. I think it's pretty much like a toasted sandwich? Anyway, I took the leftover sauce from the recipe, slathered it on a piece of bread, squirted over some sriracha sauce, put another piece of bread on top, and toasted the lot in a lightly oiled frying pan. And then I ate it and then I made another one. So good.