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 penne
Roasted Cauliflower Penne with
Fennel and Garlic recipe features pureed
roasted vegetables for a rich, creamy pasta sauce tossed with penne
roasted 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 wa
roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic was
fennel with the cranberry balsamic and thus this
Roasted Fennel Salad with Cranberry Balsamic wa
Roasted Fennel Salad with Cranberry Balsamic was
Fennel 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 Pe
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 Pe
fennel - inspiration, may I suggest this Refreshing Italian
Fennel Citrus Salad or this Fregola Salad with Roasted Red Pe
Fennel 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 oli
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 oli
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 oli
fennel 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.