Sentences with phrase «roast fennel for»

Roast the fennel for about 20 to 25 minutes.

Not exact matches

Combine soup with half of the roasted cauliflower, arugula / spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

Taste for salt and pepper, ladle into bowls, garnish with reserved roasted fennel slices and fennel fronds, and serve!

Not only did they have amazing toppings like house - made fennel sausage and roasted eggplant, but they also use stone ground cornmeal for the crust which leaves you feeling less bloated than normal crust made with bleached flour.

Roast at 425 °F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally.

Then for Entrée I would get the slow roasted leg of lamb with fennel and for dessert I would get the Caramel pudding pot with chocolate cinnamon cookies and brittle.

-LSB-...] make for a pretty food picture, but it sure was tasty: a chickpea cutlet from Veganomicon (I made a double batch), the fennel breakfast risotto from Vegan Brunch, and the herb - roasted cauliflower and bread crumbs -LSB-...]

Roasted Cauliflower Penne with Fennel and Garlic recipe features pureed roasted vegetables for a rich, creamy pasta sauce tossed with penneRoasted Cauliflower Penne with Fennel and Garlic recipe features pureed roasted vegetables for a rich, creamy pasta sauce tossed with penneroasted vegetables for a rich, creamy pasta sauce tossed with penne pasta.

Lemon roasted fennel tossed with olives, oranges, raisins, and breadcrumbs for the Food Network #FallFest.

A recipe for a market - inspired salad with baby arugula, fresh herbs, fennel, quinoa, roasted golden beets all topped with oozing balls of fried goat cheese.

Here are other bloggers» festive vegetable sides: The Lemon Bowl: Slow Cooker Apple Cranberry Sauce Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes Red or Green: Roasted Cauliflower & Garlic Soup with Chile Virtually Homemade: Green Beans with Brown Butter and Almonds The Cultural Dish: Kartoffelpuffer: German Potato Pancakes The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table

This quick and easy salmon bake with crispy roasted potatoes and fennel is minimal effort and maximum flavour, great for a cheap weekday dinner

Ingredients - Roasted Veggies - 1 onion, sliced or roughly chopped - Thinly sliced fennel - cherry tomatoes - 1 cubed sweet potato - 1 - 2 cubed zucchini - Chopped kale (enough for 2 big handfuls)-2 garlic cloves, minced - 8 eggs - Goat Cheese (Anything works well, parmesan, manchego, or feta are all great)- Salt & Pepper to taste

Add sunflower seeds, coriander seeds, fennel seeds and cumin and dry roast for no more than a minutes while stirring.

To make them, just slice up a bulb of fennel, brush with olive oil, sprinkle with sea salt, and roast for 20 - 25 minutes on 400 degrees F. Amazing!

Often the veg are brocolli and fried red onion or roast onion and fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy, slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.

Heat a frying pan without any oil and dry roast the whole spices - coriander seeds, cumin seeds, fennel seeds, cloves, cardamoms and pepper corns for about a minute.

If doing so, simply skip the step for roasting the tomatoes as the roasted onions and fennel will add enough flavor themselves.

After tasting this awesome balsamic and going through several different ideas for a recipe, I lit upon the marriage of Soni's roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic waroasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic wasfennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic waRoasted Fennel Salad with Cranberry Balsamic wasFennel Salad with Cranberry Balsamic was born.

The recipe for # 6 is called Roasted Fennel, Asparagus, and Red Onions with Parmesan and Hard - Boiled Eggs.

I absolutely love the licorice flavor of fennel, especially in salads, when paired with citrus fruits (if you are looking for more fennel - inspiration, may I suggest this Refreshing Italian Fennel Citrus Salad or this Fregola Salad with Roasted Red Pefennel, especially in salads, when paired with citrus fruits (if you are looking for more fennel - inspiration, may I suggest this Refreshing Italian Fennel Citrus Salad or this Fregola Salad with Roasted Red Pefennel - inspiration, may I suggest this Refreshing Italian Fennel Citrus Salad or this Fregola Salad with Roasted Red PeFennel Citrus Salad or this Fregola Salad with Roasted Red Pepper).

Bursting with fresh flavor, this dairy - free, Paleo fennel pesto makes for a delicious roasted chicken and craveable pesto zucchini spaghetti!

I have subed the fennel for red onion and added roasted tomatoes.

Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165 ° with a meat thermometer.

So here's a simple Meyer lemon sauce from Local Flavors, Cooking and Eating from America's Farmers Markets, that I'm inclined to spoon over avocado and pomelo salads, toss with shaved fennel, or spoon over poached or roasted fish or use to dress a frikeh and beet salad — on the menu for tomorrow, I think.

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of oliFennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olifennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olifennel frond pesto drizzle of olive oil

This citrus arugula salad with fennel and marcona almonds is a simple, seasonal salad for winter, perfect as a side dish or for topping with grilled shrimp or roasted fish as a main.

The recipe for this simple tomato cheese tart made with roasted garlic, fresh tomato, fontina cheese, Italian turkey sausage and shaved fennel is definitely a keeper!

The recipe combines roasted butternut squash with sweet apples, fennel and a splash of walnut oil for a savory soup that stands up nicely to this chilly weather.

Lay fennel and cauliflower flat on sheet pan and roast for 30 minutes, turning occasionally, until tender.

Jeanette's Healthy Living: Chinese Shrimp Fried Rice Devour: Farro Salad With Greek Yogurt Dishin & Dishes: Kale, Quinoa and Black Bean Salad The Cultural Dish: Lemon Risotto The Sensitive Epicure: Stir - Fried Quinoa With Chinese Vegetables Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette Made By Michelle: Really Good Granola Cooking With Elise: Mediterranean Orzo Salad Weelicious: Mushroom Barley Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint FN Dish: Good Grains Make for Balanced Meals Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

Sooooo, I opted for roasting the fennel bulb in thin slices along with some pear.

For the Roasted Vegetables: In a large bowl toss together the potatoes, fennel, carrots, garlic, lemon, thyme, cumin seeds and coriander seeds.

FOR DINNER We're going to kick things off with a roasted fennel and satsuma orange salad, followed by garden keeper's pie with beets, lentils, + creamy celery root mash, sweet potato mac and cheese -LRB-!)

Cornbread Stuffing with Cranberries and Roasted Fennel — the perfect side for the holidays!

For this sheet tray dinner, potatoes and fennel are roasted before getting topped with garlic mayonnaise and cheese.

Add the roasted squash and fennel, and simmer for three minutes longer, stirring occasionally and adding more broth if the risotto seems too dry.

For dinner you ate salmon, a big salad topped with pumpkin seeds, and some roasted zucchini and fennel.

We also roast fennel slices for a fancier presentation.

Feed Me Phoebe: Gluten - Free Sweet Potato Latkes with Scallions Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Virtually Homemade: Green Beans with Brown Butter and Almonds The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table

Eggplant Caponata with Fennel and Oven - Roasted Tomatoes Contributed by Amelia Levin, Volunteer for Green City Market

Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole

Before roasting, this delicious Porchetta is glazed with the same ingredients that are in the brine including wild fennel, then roasted for ten hours.

5 - spice black bean salad w / rocket greens + citrus dressing gf + v avocado, kale & arugula chop w / roasted poblano & lime dressing gf + v apple salad with tahini dressing gf + v balsamic roasted asparagus salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion salad w / shaved apple + arugula gf + v charred corn salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle - lime vinaigrette gf + v chopped tahini salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp salad on tahini - yogurt toast gf + v citrus salad gf + v cooling summer salad w / za'atar pesto v cranberry bean + ribboned zucchini salad gf + v fattoush salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot salad w / shaved apples gf + v fruity shredded kale salad, for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea salad gf + v grilled panzanella salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale salad gf + df mellow melon salad gf + v midsummer cherry & amaranth panzanella salad gf + v moroccan harissa salad gf + v pickled corn succotash salad gf + v pulled salmon salad gf + df quinoa salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear salad gf + v roasted radish + garlic salad with coconut milk dressing gf + v sautéed grapes, autumn kale + edamame salad w / shiso vinaigrette gf + v shaved carrot & avocado salad w / tahini gf + v spring garlic + yam salad gf + v squash, parsnip, + kale salad w / pomegranate dressing gf + v strawberry coconut kale slaw v summer socca salad w / burst tomatoes + roasted zucchini gf + v summer salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta salad gf + v vegan caprese salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v

At Souvla, you can get a sandwich or salad made from one of three proteins — humanely raised pork shoulder with minted Greek yogurt, free - range chicken with fennel and navel orange, and lamb leg with harissa - spiked yogurt — or a vegetable (roasted white sweet potato), along with a few sides and frozen Greek yogurt for dessert.

Roast, tossing occasionally, until golden brown and tender, 20 — 25 minutes for carrots and 35 — 45 minutes for onions and fennel.

Give the fronds a ride in the food processor with the usual suspects for a new take on pesto or really up the game with roasted fennel bulb, fennel fronds, toasted almonds, garlic, olive oil and a touch of French grey sea salt.

I roasted the fennel and onions together for optimum flavor.

The salad below is a pretty typical lunch for me: mixed greens, beets, fennel, leftover grilled artichokes, cherry tomatoes, carrots, cucumber, olives, avocado, and roasted rock shrimp.