Two simple sides for the frazzled: fennel lemon relish, and tahini lemon squash

It is crunch time, ragazzi, isn't it?  If you, like Annalena, have a busy dance card of food prep coming up,  but insist on doing it "right,"  you do not cut corners.  Rather, you look for things that are tasty, fast and easy.    That way, you have the time to devote to the more complex things, or to wrap presents, or to do, whatever...  This truly is a time of year when we can all use something that takes no time, but nourishes us, and our loved ones.

Of course, Annalena is coming to the rescue, waving her magic cooking spoon (wands are for wimps), and giving you two things that , collectively, will take you less than twenty minutes of work.  And they are both good.

Know that neither of these make a meal; however,  they make your meal better.


Let us start with the relish first.  To be honest, Annalena had her doubts about this one.  It looked like it wouldn't work.  It does.  And if you are worried that the fennel in this recipe will displease your guests, let Annalena reassure you:  the anise flavor that some find displeasing, is nearly not there.  Annalena happens to love the flavor, and missed it.  Still, it is good.  And if you are planning on some white fleshed fish, or some chicken breasts, this will do you nicely.

You need a quarter cup of olive oil - 2 ounces carissimi.  Also, finely grate the zest of one lemon.  Put this in with the olive oil.  Now, chop up that lemon very finely.  (If you happen to have a meyer lemon, it works better.  If not, the lisbon lemon is fine, too).  Now, get a second lemon, and squeeze the juice of that fellow into the cup with the other ingredients.  Pour this all into a bowl, and whisk it.  Add some salt, but don't put the salt away.  You'll want some more of it. 
Next, dice up some fresh fennel:  maybe half a cup worth, maybe more.  Also, a shallot.  Very fine.  As fine as you can without getting frenetic.  And a couple tablespoons of parsley.  Put this all in the bowl.  Whisk it all together.  Taste it.  Add some salt.  Add some ground fennel if you like, or fennel pollen if you have it.  Taste again.

Now, how long did that take you?  Spoon some of it over scallops, or monkfish, or cod, or a chicken cutlet.  You will be SMILING.


Ok, now for the harder one, keeping in mind that hard is a relative term.  You need about two pounds of squash here, and we have to be careful, because we need winter squash, but varieties with thin skins.
No comments please.  Delicata and butternut come to mind.  You can still find butternut squash very easily.  You may have some trouble finding delicata, but do give a look for it.  It's probably one butternut squash, or two delicatas.  You can, also, mix them, or double the recipe, or do what you like here.    

Before you begin work, set your oven to 425.   And then slice your squashes into thin, half moon slices.  No more than about an inch thick.  Half inch is actually better, in Annalena's view.  In a bowl, toss them with three tablespoons of olive oil (more than you think),  1.5 teaspoons of ground cumin (REVIEW:  the equivalent of.... GOOD   half a tablespoon),  and some salt.

Dump this onto your baking sheet, and roast it, for fifteen minutes.  If you are so inclined, check after ten, stir the squash pieces around gently (they will be falling apart).  At fifteen minutes, add four sliced scallions to the baking sheet, stir things around, and roast for another fifteen minutes.

Let's make SAUCE.  Easy here.  You mix the juice of two lemons, and about an equal amount of tahini.  Taste.  Remember that your squash has salt on it, and the squash is going in here.

When the veggies have roasted, dump them into that tahini sauce, and just stir gently. 

Ragazzi, you will NOT believe how good this is.  In all,  it will involve about six minutes of work on your part. The oven does the rest.

Annalena almost ate the whole pan of this herself  (she DID eat all the relish and had to make more).  ALLEGEDLY, you get six servings from this.  HAH, says Annalena.

Challenging times, ragazzi.  But we are COOKS.  We can do this.  We've done it before, we'll do it again.  Into your aprons, comrades, stand facing the stove, and GET TO WORK!!!!