On the side, she fried up a variety of handmade pierogies with butter and onions. We got the pierogies at Nino Salvaggio's, as well. We had cheddar, sauerkraut, and mushroom varieties. I liked the kraut the best, while the kids really dug the mushroom version and Jeannene liked the cheddar. For our vegetable, Jeannene steamed some broccoli and served it with hollandaise sauce.
I usually make my Tuscan kale salad for festive occasions in our house, but I was in the mood to try something different. The salad I came up with was a delicious show-stopper. I would cheerfully serve it at a fancy dinner party, but I would also sit on the couch in my pajamas, with a bowl of it for breakfast.
Fennel, Apple, and Orange Salad
2 bulbs fennel, cut into thin demi-lunes (you don't need the stalks)
2 oranges, peeled & diced
2 small Granny Smith apples, diced (peels on)
1 small Pink Lady apple, diced (peel on)
1/3 c. excellent quality extra-virgin olive oil
Juice of 1 lemon
Salt & pepper
7 Medjool dates, roughly chopped
Toss fennel, oranges, & apples together. Chill. Whisk oil, lemon juice, salt, & pepper together until thickened. Toss with salad. Serve with dates for garnish. I don't advise adding the dates to the salad, but to individual portions, as the dates can get unpleasantly gooey if there are leftovers. Serves 6-8.