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Red Pepper - Onion and Fennel Saute
 
  Ingredients:  
     
 
Amount
  Item
 
2 tbsp
  olive oil
 
1 medium
  onoin (sliced)
 
1 bulb
  fennel (sliced)
 
1
  red bell pepper (sliced)
 
1/2 tsp
  kosker salt
 
1/2 tsp
  fresh cracked black pepper
 
2 tbsp
  fresh basil (chopped\chiffonade)
   
  Directions:
   
  In a medium skillet add oil and preheat over medium-low for 2 minutes. Add vegetables and saute until tender. Season with salt and pepper. Stir in chopped basil and serve hot.
   
  Chef Notes:
   
  This recipe pairs great with the Spice Rubbed Ribeye. I always double the batch when cooking.
When preparing the fennel make sure to wash the bulb twice before chopping.
 
 
 
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.347.0242