1 fennel bulb, sliced thin
1 bunch watercress, stalks removed
1 navel orange, 1/2 segment supremes, 1/2 juice
lemon juice
olive oil
salt & pepper
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about recessionista gourmet:
I used to eat out a lot. Cooking was something to do once in a while...until the recession of 2008. Over the past few months, I've challenged myself to making meals for two within a twenty-dollar budget, give or take a truffle. The surprise is that I've been amazed at how healthy, and elegant these meals can be. Many of the recipes are interpretations of dishes from favorite restaurants and they've all been tested in my kitchen (you can see the results in my quickie cellphone photos near each dish.)
With basic skills you should be able to prepare anything listed. Of course, as I'm finding out, each attempt gets more delicious every time. So, I'd love to hear your comments, and will continue to share my thoughts and updates with you ;-) thanks & happy cooking!
- leah
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