This was very much a last minute, make-it-up-as-you-go dinner. That's what happens when you live alone and don't plan your meals in advance. It sounds horribly disorganized, but sometimes great things come from experiments like this. Many of my favorite dishes have resulted from me just throwing ingredients in with no plan.
I had garlic scapes* from the garden, and my fennel was getting bushy as well. I figured maybe I should cut the fronds on the fennel back a bit so that more energy would go into the bulb. (I love fennel, and have tried to grow it in the past, but never had any decent bulb, so I'm happy to report that it looks like it was a success this year.)Several people had told me that garlic scapes can be eaten just like asparagus, so I thought I'd cut them up and saute them in butter, since butter always seems to improve garlic. The scapes looked a little lonely in the pan, and not much like a meal, so I decided maybe I should make a more varied veggie dish over pasta. I walked into the back yard and cut a big frond of fennel, chopped it up, and threw it in as well. Then, so pull it together and make it more sauce-like, I chopped up a few tomatoes and threw them in. Salt and pepper are often the only spices that are needed with veggies this flavorful, so that's all I added. OK, I actually also added a little bit of balsamic vinegar, which I find is like salt - it brings out the flavor in foods.
After the pasta was all cooked up, and I dumped the veggies in top, I decided that the parmesan cheese just wasn't rich enough, so first I added a bit of olive oil, and then a little cottage cheese to make it extra creamy.
Yup, that was just perfect.
The following day I made a similar dish, but this time just the veggies, salt, pepper, olive oil, and vinegar in foil on the grill. Very tasty and quick addition to the burger and brats.
*More on garlic scapes.
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