Macquarie University Food Co-Op

Serves 6

Ingredients
1/2 cup dill and fennel (anise) leaves
1/2 cup parsley
Handful of celery leaves
Handful of carrot tops
1/2 cup scallions and leeks
1/2 cup olive oil
1 cup chopped onion
3 tablespoon tomato paste
2 tablespoons crushed garlic
2 teaspoons sweet paprika
2 teaspoons salt, or more to taste
2 teaspoons ground coriander or tabil
1 teaspoon ground caraway
1 1/2-2 teaspoons dried red pepper flakes, preferably Aleppo, Turkish or Near East pepper for best flavour
2 1/2 cups (about 1 pound) medium grain couscous
1 fresh green chili, stemmed, seeded and minced
1 red bell pepper, stemmed, seeded, and cut into 6 parts
6 garlic cloves, peeled and left whole

Method
1. Wash the greens under running water. Drain and roughly chop. Wash and chop the scallions and leeks. Fill the bottom of a couscous cooker with water and bring to a boil. Fasten on the perforated top; add greens, scallions, and leeks and steam, covered, for 30 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out the excess moisture and set aside.
2. Heat the olive oil in a 10- or 12-inch skillet and add the onion. Cook 2 to 3 minutes to soften, then add the tomato paste and cook, stirring, until the paste glistens. Add the crushed garlic, paprika, salt, coriander or tabil, caraway and red pepper flakes and cook slowley until the mixture is well blended. Add 1 cup water, cover, and cook for 15 minutes.
3. Remove the skillet from the heat. Stir the dry couscous into the contents of the skillet and stir until well blended. Stri in the steamed greens, leeks and scallions and mix well. Fold in the green chili, red pepper and garlic cloves. Fill the bottom of the couscous cooker with water and bring to a boil. Fasten on the perforated top, add the contents of the skillet, and steam, covered, for 30 minutes.
4. Turn out the couscous onto a large, warm serving dish. Use a long fork to break up lumps; fish out the whole garlic cloves and red pepper slices, reserving them. Stir 1 cup water into the couscous, taste for seasoning, and cover with foil. Set it in a warm place for 10 minutes before serving.
5. Decorate the couscous with the red pepper slices in a star pattern and place the whole garlic cloves on top. Serve with glasses of buttermilk.

A recipe for Veggie Order
Source: paula-wolfert.com - Tunisian Couscous with Fennel, Red Peppers and Garlic.

Makes 50 pies

Ingredients
2 pounds of spinach, chopped
2 pounds of fresh fennel, chopped
2 spring onions, finely chopped
2/3 cup of extra virgin olive oil
7/8 cup of water
salt & pepper
oil for frying
flour for work surface
fresh phyllo (or puff pastry)

To make the filling: In the pressure cooker, sauté the fennel and spring onions in the oil until limp. Add water, bring to a boil, and seal. When pressure is reached, lower heat and cook 10-12 minutes. Release pressure, open and add spinach, salt, and pepper. Cook uncovered over medium heat until the spinach wilts. Drain very well.

The rest of the recipe go here.

Homemade phyllo dough

A recipe for Veggie Order
Source: Greek Food - Hortopitakia.

Your vegie-packed winter warmer is here! Fennel and potato bake with a crispy parmesan crumb is the ultimate side dish.

Ingredients (serves 4)
400g desiree potatoes, peeled, thinly sliced
1 medium fennel bulb, trimmed, thinly sliced
1 small brown onion, thinly sliced
1/3 cup fresh breadcrumbs
2 tablespoons finely grated parmesan
1/2 cup chicken stock

Method
1. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.
2. Layer one-quarter potato over base of prepared dish. Top with one-third fennel and onion. Repeat layers, finishing with potato.
3. Combine breadcrumbs and parmesan in a bowl. Pour stock over potato mixture. Sprinkle breadcrumb mixture. Bake for 45 to 50 minutes or until potato is tender and breadcrumb mixture. Stand for 5 minutes. Serve.

A recipe for Veggie Order
Source: taste.com - Fennel and Potato Gratin

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves 4

Ingredients
3 bunches rainbow chard, trimmed and rinsed
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice

Directions
1. Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
2. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.

A recipe for Veggie Order
Source: allrecipe.com - Lemon-Garlic Rainbow Chard.