Serve plain as a side dish or make it a meal by serving this savory saute over pasta or polenta. It can also top Italian bread which has been brushed with olive oil and toasted. Serves 2-4
• 2 cloves garlic (minced) In a medium frypan saute in 2 tablespoons olive oil for 1 minute.
• 2 medium fennel bulbs (julienned) • 1 large onion (julienned) Add and saute until tender, 5-10 minutes.
• 1 tablespoon lemon juice • 3 medium tomatoes (chopped) Add and cook over medium heat until part of liquid evaporates, 10 minutes. Salt and pepper to taste.
• 1 1/2 cups / 375 ml feta cheese (crumbled) or mozzarella cheese (shredded) • 1/2 cup / 125 ml black olives (optional) Stir in.
Nicole Carlin, Pittsburgh, Pennsylvania
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