Pasta with Fennel, Cannellini Beans, Capers and Lemon

-Boil 1# of pasta, according to package directions, Penne works well.

-Thinly slice 1-2 fennel bulbs.

(To cut up fennel, trim a thin slice off the bottom/root end of each bulb and discard it. Cut the top several inches off

the bulb so that there is mostly only white left. Stand the bulb on its root end and slice in half the long way. Then lay the cut end flat and cut in

half the long way again. Dice those 2 pieces up into thin strips.)     

-Chop up 1-2 cloves of garlic

-Sauté in olive oil until tender and lightly browned, about 5 minutes.

-Sprinkle with sea salt.

-Toss the vegetables with the cooked pasta and sprinkle in some capers or pitted Kalamata olives and a can of rinsed and drained

cannellini beans and cook until warmed through. 

-Add the zest and juice of 1 fresh lemon.

-Sprinkle the top of the pasta with lots of freshly grated Parmesan and a pinch of red pepper flakes. Serve warm.

Baked Eggs with Summer Vegetables and Capers

This makes 4 servings.

-Preheat your oven to 400 degrees.

Assemble the following…

-1 medium sized summer squash, diced into small cubes.

-1 large or 2 small tomatoes, chopped.

-1/2 cup bocconcini (mini mozzarella balls) or fresh mozzarella cut into ½ inch pieces.

-Heat 1 TBS olive oil and 1 TBS butter together in a skillet over medium-high heat.

-Add the diced summer squash and sauté for 5 minutes.

-Add the tomatoes and let cook for another 3 minutes.

-Lightly rinse 1 TBS capers and stir into the squash.

-Season with sea salt and freshly ground black pepper to taste.

-Remove from heat and stir in a TBS or 2 of chopped herbs (cilantro, parsley and/or rosemary) and the mozzarella.

-Butter 4 ramekins.

-Divide the vegetable mixture between the ramekins.

-Crack 1-2 eggs into each ramekin, taking care not to break the yolks.

-Place the ramekins on a baking sheet and place in the oven.

-Bake until the whites are almost cooked, 8 minutes.

-Sprinkle each serving with 1 TBS freshly grated Parmesan cheese.

-Bake for 4-5 additional minutes, or until the white are cooked and the yolks are still soft.