[Recipe] Caramelized Fennel & Kale Pasta

I love fennel.
I love kale.

Sooo when Blue Apron combined the two in a recipe this week, one could say I was excited. :)

They put together a pasta recipe with the chopped vegetables and some interesting flavors, like dried honey and breadcrumbs. I made the recipe, minus the breadcrumbs, and it was DELICIOUS!

The recipe was pretty easy too – something you could make at any time! You even need all of the ingredients. It’s great with everything of course but if you just want a simple, tasty meal, the version below is great!

Caramelized Fennel & Kale Pasta | sunshine & the bear Caramelized Fennel & Kale Pasta
Courtesy of: Blue Apron
Needs: Pasta pot; deep pan

  • 8 oz pasta of your choice (we used bucatini)
  • 1 large fennel bulb (divide bulb and stems and chop, save fronds for garnish)
  • 1 yellow onion (chopped)
  • 1 large bunch Tuscan kale (remove stems and rip into small pieces)
  • 2 T olive oil
  • 2 T butter
  • 1/3 C pecorino cheese
  • 1/8 t red pepper flakes
  • S&P


  1. Fill pot with water and bring to a boil. Add pasta and cook until al dente. When draining pasta, SAVE 1 C of the water.
  2. Wash and chop vegetables.
  3. Heat oil in a deep pan on medium until hot. Add onion, fennel and red pepper then cook until browned/caramelized.
  4. Add kale to vegetable mix and cook until wilted.
  5. Add pasta and 1/2 – 3/4 C water and cook until water is mostly absorbed.
  6. Mix in butter and cheese until melted.
  7. Season with S&P.
  8. Enjoy!

[Recipe] Bison Quinoa Pasta

I love it when a plan comes together. And/or when all the things in my pantry make a edible dinner. haha

Tonight’s dinner was bison with veggies and quinoa pasta – perfect, quick lean protein and gluten free dish to fill our tummies on a cooler fall night.

bison quinoa pasta Bison & Quinoa Pasta
From the kitchen of: Kate  

  • 2 C quinoa pasta
  • 1 package ground bison
  • 3 green onions (chopped)
  • 1 can diced tomatoes
  • 1 T Old Bay seasoning
  • S&P


  1. Warm a medium sized pan on medium. Heat a medium sized pot with 3 C of water on high until boiling.
  2. In the pan, add the bison, onion and old bay. Cook until bison is brown throughout.
  3. Line a bowl with paper towels and pour the bison mix in the bowl. Blot off any excess liquid.
  4. Add the diced tomatoes to the pan and cook on medium for approx. 2 minutes.
  5. Add the bison mix to the tomatoes and mix together.
  6. When the water in the pot is boiling, add the quinoa pasta and cook until soft.
  7. Drain pasta and season with S&P, and Old Bay if you like!
  8. Add pasta to your personal bowl, then the bison mix & enjoy!


[Recipe] Brussel Sprout Apple Salad

If you know me well, you know I have a problem with lunch. I typically can’t find anything I really want that’s actually healthy.

Fortunately, I’ve found some ways around my issues (if/when I prep!)…

Brussel sprouts are one of the yummy, healthy items that get me! I’ve made lots of salads with these tasty green spuds including the one below – Check it out and enjoy!

katekatebear brussel sprout apple salad

Kate’s Brussel Sprout Apple Salad

  • 1/2 C brussel sprouts (thinly sliced)
  • 3/4 apple (chopped)
  • 1-2 mini sweet peppers (chopped)
  • 1 green onion (chopped)
  • 1/4 C currants
  • 1/4 C sunflower seeds
  • 1/2-1 full lemon (juice used for dressing!)
  • S&P


  1. Wash and de-stem/seed all of the vegetables and apple.
  2. Mix ingredients & toss with dressing. Add salt and pepper for taste
  3. Enjoy!

SO easy, right? Brussel sprouts are one of those things I can dress up in a salad or roast in the oven or whatever and I love them! They are low-calorie but dense veggies. And with this recipe, there’s no cooking! Plus, apples are rich in minerals, antioxidants, vitamin C and fiber!

I’m always looking for inspiration! What are your favorite lunch dishes?




[Recipe] Summer Sliders

HAPPY SUMMER! The weather is warm. The sun is out (mostly). And summer food is all over! I love spring and summer because it brings a myriad of amazing fresh foods to eat! We’ve been noshing on watermelon, cucumbers and more all day!

Blue Apron has jumped on the fresh summer foods band wagon as well…Special this week for 4th of July, they gave us a great recipe for chicken sliders! Fried chicken, fresh cucumbers, yummy coleslaw…plus little American flag toothpicks! LOVE it! I had to share!

blue apron chicken sliders
Summer Chicken Sliders with Homemade Pickles & Coleslaw 
From the kitchen of: Blue Apron

  • 6 potato slider buns
  • 2 lbs chicken breasts (washed, trimmed, cut into thirds)
  • 1 carrot (peeled, cut thin like matchsticks)
  • 1 garlic clove (peeled, smashed)
  • 1 cucumber (thinly sliced)
  • 1/4 C buttermilk
  • 1/4 head green cabbage (thinly sliced)
  • 1/4 C white vinegar
  • 1T sugar
  • 2 T mayonaise
  • 1/2 C panko breadcrumbs
  • 2 T Tabasco/hot sauce
  • 1/2 C water
  • S&P


  1. Preheat the oven to 350 degrees.
  2. Place the cucumber slices in a heat safe bowl and add half the vinegar. Place chicken in a small bowl of buttermilk.
  3. In a small pot, combine the garlic, sugar, salt and water and heat to boiling.
  4. Once the mixture is boiling, gently pour the liquid over the cucumbers. Stir thoroughly to combine.
  5. In a large bowl, combine the cabbage, carrot, mayo and remaining vinegar. Stir to combine and season with salt and pepper to taste.
  6. Fill a small bowl with the panko breadcrumbs. Working with one piece of chicken at a time, remove the chicken from the buttermilk and let excess drip off then completely cover in breadcrumbs.
  7. In a large nonstick pan, heat 1/4 inch of oil on medium high until hot
  8. When the oil is hot enough, add the breaded chicken (breadcrumbs should sizzle immediately when added) and cook 2-3 minutes per side or until golden brown/cooked through
  9. Towel off excess oil with paper towel lined plate and season with salt and pepper.
  10. Meanwhile, place the slider buns on a sheet pan to toast in the oven for 2-3 minutes or until lightly browned.
  11. Plate fried chicken on buns with a few pickles and a dash of hot sauce if you like
  12. Enjoy!


[Recipe] Orange Maple Salmon

Now that it’s been a little over a week since the wedding, we’re starting to get back to our normal routines. One of the things we’re trying to get back to doing is making food at home. It’s SO easy to just go out or order in…not only does that get expensive, but excessive! I feel like I just keep eating when we’re out…so many things I want to try! :)

Anyway, getting back to cooking at home is easier when you have food to cook. We’ve been running around with the wedding, then our mini moon to Cape May then work…there’s really no time to head to the store. Luckily, we have Blue Apron!

This week, they sent a recipe for Maple & Ginger Glazed Salmon with Watercress, Orange, Parsnip Salad and it was SO delicious! I think the salmon is great for any day – so I wanted to share!

katekatebear orange maple salmon

Orange Maple Salmon

  • 3 scallions (chopped, separate green and white)
  • 2 garlic cloves (chopped)
  • 1 1″ piece of ginger (chopped)
  • 1 orange (zested approx 2 t, chopped pieces)
  • 1 T sunflower seeds
  • 2 T maple syrup
  • 2 T soy sauce
  • 2 T sesame oil
  • 2 salmon filets
  • 2 T olive oil
  • S&P


  • Blot the salmon filets with a paper towel, then sprinkle with salt and pepper.
  • Wash and chop scallions, garlic and ginger. Separate white and green pieces of scallions.
  • Zest orange, then peel the orange. Discard the rind and cut the segments into bite sized pieces.
  • Add olive oil to pan and heat to medium.
  • Place salmon in pan and cover with orange zest.  Cook through, approximately 3-5 minutes each side.
  • Remove salmon from pan, and add remaining olive oil.
  • Add scallions, garlic and ginger and cook for 1 minute.
  • Add syrup, soy sauce and sesame oil. Cook until the mixture thickens, approximately 1 minute.
  • Add salmon filets back into mix and spoon liquid on fish.
  • Serve with salad or side veggies.
  • Enjoy!