Fennel, squash, and garlic scrapes

Approx. 115 Calories per serving. Recipe makes 2 servings.

I bought some garlic scrapes at the farmer's market and decided to make this side dish that has some earthy wintery flavors combined with fresh springy flavors. It was quite tasty served with a nice piece of salmon.

Here is a picture of the garlic scrapes. They are the curly tops of the young garlic plants, and are a little bit tougher than green onions, but chock full of garlic flavored deliciousness!

Ingredients

• 1 medium fennel bulb (approx. 2 1/2 cups)
• 2 cups zucchini
• 2 cups summer squash
• 2 cups mushrooms
• 3 long garlic scrapes (approx. 1/4 cup)
• 1/2 cup water
• 1 tsp red pepper flakes (or to taste)
• 2 Tbs worcestershire sauce (I used low sodium)

Directions

1. Slice and chop all vegetables and garlic scrapes.
2. Add water to a skillet and bring to a boil.
3. Add pepper flakes, garlic scrapes, and fennel; cook until almost tender.
4. Add mushrooms, zucchini, and and summer squash.
5. Cook until everything is tender, but not mushy.
6. Add worcestershire sauce and mix well.
7. Serve as a main dish or as a side.

**I almost tagged this as vegetarian, but then I remembered that worcestershire sauce contains anchovies. You could use balsamic vinegar instead of worcestershire sauce if you wanted to make this vegetarian.