From Asparagus to Zucchini, a guide to farm-fresh, seasonal produce
1 Fennel bulb, reserve leafy tops 1 tsp lemon pepper
1 small onion 1 can (28 ounces) kidney beans, drained
olive oil 2-3 cups cooked pasta
Thinly slice fennel bulb and onion; sauté in olive oil. Chop reserved fennel fronds and add to cooked mixture with remaining ingredients. Serve chilled.
Makes 4-6 servings.