De Ma Cuisine

Mâche Archive



March 2015



Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Quick and Easy, Salads, Sides, Vegetables, Vegetarian


For me, it’s not officially spring until we get asparagus in our Abundant Harvest Organics box. Guess this means that spring is here. I’ve planted my garden, baseball is back on with some spring training games, and the weather is pretty nice. It all adds up.


The asparagus that we got this week is that super delicate, thin stalked, first batch. They’re just lovely.


Especially when they’re tossed with some olive oil, salt, and pepper and roasted in a hot oven.


I’m not sure that fennel is a sign of spring, but roasted, just like most any veggie, it’s sure to be yummy.


To go with our spring theme, I have a bright and cheerful dressing that’s full of lemon, herbs, and delicious Bari olive oil. Right now I just can’t get enough of lemon and herbs. I want to eat it on everything. It’d be great with fish, to brighten most any roasted veggies (broccoli and cauliflower in the winter months, summer squash when it’s hot out, and even on hearty harvest veggies like winter squash in the fall), and as a great finish to soups.


I served the veggies a-top some bulgur wheat. If you want to keep it gluten-free, wild rice would be great too. Be sure to spoon some extra dressing over to let the bulgur wheat or rice get nice and coated. You could also serve it as a hot and cold salad to go alongside some Parmesan Risotto or Gnocchi.


We ate this outside, enjoying the sunshine and cool breeze. Tim, who is really into writers and Paris was reminded of absenthe, by the licorice notes in the fennel. He feels like this is a dish that Hemmingway would have eaten. Me, I just thought it tasted good, Hem or not.

Happy Eating!

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2

Roasted Fennel and Asparagus with Mâche and Lemon Vinaigrette


  • 1 T olive oil
  • 1 fennel bulb, thinly sliced
  • 20 asparagus, ends snapped off
  • to taste salt
  • to taste pepper
  • 1/4 C lemon juice
  • 1 t dijon mustard
  • 1 t honey
  • 1 T parsley (or basil or tarragon), chopped
  • to taste salt
  • 1 T green garlic (or garlic or shallots), chopped
  • 3 T to 1/4 C olive oil
  • 1 pint (2 C) mâche
  • Pre-heat the oven to 425F.


  1. Toss fennel and asparagus with olive oil, salt, and pepper. Place on a baking sheet and roast for 20 minutes, flipping once.
  2. While veggies roast, whisk lemon juice through green garlic. Stream in olive oil as you whisk. Taste and adjust seasoning if needed.
  3. Toss the mâche with the dressing and serve over the roasted veggies. (Great served on top of bulgur wheat, but would also be great over wild rice, or alongside some parmesan risotto or gnocchi.)



February 2012



Ginger Citrus Stir Fry – Episode 12

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Main Dishes, Quick and Easy, Rice, This Week's Feast, Vegetables, Vegetarian

Hello Episode 12! Using the contents of my Abundant Harvest Organics box, I made a delicious stir fry. It has carrots, bok choy, broccoli, leeks, and chard.

The sauce is citrusy with a hint of ginger. A quick, healthy, easy meal. Great for lunch or dinner!

After I made the stir fry, I went to a book signing (with Husband and our friend, Joanna) where I MET JOY THE BAKER!!!!! I’m still squealing a little on the inside.

I got a cookbook, and a spatula signed by her! 🙂

(Next week there will be a giveaway on here, to do with her cookbook.)

Ginger-Citrus Stir Fry

Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
Citrus meets veggies in a stir fry. And it is good.
  • 1 bunch broccoli, I left them whole, you could chop them if desired (that’s what I’d do next time)
  • 1 bunch bok choy, halved or chopped
  • 2 chard leaves, roughly chopped
  • 1 handful mache, roughly chopped
  • 1 leek, chopped into rounds
  • 1 carrot, sliced into ovals
  • 2 oranges, juiced
  • 1 small lemon, juiced
  • 1/4 t ground ginger (fresh would be great too!)
  • 1/8 t red pepper flakes
  • 1 T honey
  • 1 1/4 T cornstarch
  • 1/2 C water (or use more orange juice)
  • 1/8 C (or more) soy sauce
  • salt (opt.)
  • 3 T canola oil
  1. Cook whatever you want to go with the meal – meat, rice/quinoa etc…
  2. Chop veggies.
  3. Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
  4. Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, leeks, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
  5. Add bok choy, meche, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
  6. Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
  7. Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.

This week’s episode is sponsored by Abundant Harvest Organics and Molly Jenson.