Not exact matches
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive oil for drizzling 2
fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
Taste for salt and pepper, ladle
into bowls, garnish with reserved roasted
fennel slices and
fennel fronds, and serve!
Grill sausages, red pepper
slices and
fennel slices to your liking and cut
into 1/2 inch chunks.
Prepare the
fennel by
slicing off the bottom, and then half and
slice the
fennel bulb
into chunks.
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly
sliced 1 small
fennel bulb, thinly
sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Trim the top and bottom off of the
fennel bulb, remove the core and cut
into paper thin
slices.
For
fennel, just wash and
slice into half moons.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut
into bite - size pieces 1
fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1 tsp coarse sea salt 1 broccoli, cut
into bite - size pieces 1
fennel, thinly
sliced 1 zucchini, cut
into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
3 - 4 oranges — peeled and
sliced 2 clementines — peeled and separated
into segments about 7 - 8 olives, I used green and black Cerignola 1
fennel bulb — shaved
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut
into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut
into 1/4 - inch
slices 1 medium onion, cut
into 1/4 - inch dice 1 medium carrot, cut
into 1/4 - inch dice 1 medium turnip, cut
into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon
fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up
into small pieces and moved around until many of the pieces are crisp; then add
sliced and roughly - chopped
fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.
Using a mandoline or large sharp knife, cut the
fennel bulb halves and then the radishes
into paper - thin
slices.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly
sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3
fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
While the polenta is cooking, cut the
fennel bulb
into thin vertical
slices (from the top to the base).
1 medium - large zucchini,
sliced into paper thin coins 2 small
fennel bulbs, trimmed and shaved paper - thin 2/3 cup /.5 oz / 15g loosely chopped fresh dill 1/3 cup / 80 ml fresh lemon juice, plus more if needed 1/3 cup / 80 ml extra virgin olive oil, plus more if needed fine grain sea salt 4 or 5 generous handfuls arugula Honey, if needed 1/2 cup / 2 oz / 60g pine nuts, toasted (I used almonds) 1/3 cup / 2 oz / 60g / feta cheese, crumbled
4 - 5 small
fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and
sliced or cut
into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill
Cut the
fennel into very thin
slices.
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
1/2 bunch kale, destemmed, torn
into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4 - 5 farmers» market carrots, very thinly
sliced 1 small bulb of
fennel, transparently
sliced 1 avocado, cut
into small cubes a big handful of almond
slices, toasted
~ DD Tomato Cheese Tart 6 garlic cloves 1/4 cup extra-virgin olive oil 1 cup grated fontina cheese 2 large ripe tomatoes, cored and
sliced into 1/4 inch thick
slices 1/2 small
fennel bulb, thinly
sliced 2 Italian sweet turkey sausage links freshly ground black pepper to taste 1/2 recipe Pâte Brisée, chilled Directions Preheat the oven to 350 degrees.
Ingredients 2
fennel bulbs, trimmed, halved and thinly
sliced 1 tablespoon olive oil 1 teaspoon sugar 1/2 teaspoon salt Juice of 1/2 lemon 2 teaspoons white wine or cider vinegar 10 large flour tortillas, cut
into 4 - inch disks 2 cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)
Toss
slices into a
fennel salad to accompany Jonathan Waxman's famous roast chicken.
Ingredients a small
fennel bulb, cleaned and cut
into thin
slices or shaved a few endive leaves, cleaned 5 - 6 radishes, cleaned and cut
into halves or quarters half a red beet, cleaned and cut
into two halves and then
into slices 5 - 6 tablespoons extra virgin olive oil the guice of half a lemon 2 - 3 teaspoons -LSB-...]
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly
sliced 1 large
fennel bulb, cored and thinly
sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut
into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped
into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
2 tablespoon olive oil 1 cup leeks, thinly
sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and
sliced thinly 1 cup
fennel, diced 1/2 cup white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste
for the topping 2 large
fennel bulbs —
sliced into 1 / 4 - inch (6 mm) thick
slices, fronds reserved 1 tablespoon olive oil sea salt and pepper to taste about 4 - 5 small to medium sized apples, such as Pink Lady, Honey Crisp or Granny Smith ground cinnamon — to taste
Trim the
fennel stalks and tough end and cut
into slices.
shiitake mushrooms, stems removed and caps cut
into 1 / 4 - inch
slices 1.5 pounds yellow potatoes, peeled and
sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly
sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper
4 Tbsp unsalted butter, plus more for greasing 1 pound sweet Italian
fennel sausage, casings removed, broken
into small pieces 3 large leeks, white and light - green parts only,
sliced 1/2 medium butternut squash, peeled and diced Kosher salt and freshly ground pepper 1 bunch kale, leaves trimmed and chopped 1 pound stale onion focaccia, cubed (I used homemade) 1 large egg 2 cups low - sodium chicken broth or turkey stock 1 cup diced parmesan cheese, plus 1/4 cup shredded
1 large Spanish onion, peeled and diced 2 ribs celery, diced 1 bulb
fennel, diced 6 carrots, peeled and diced 3 large garnet yams, peeled and diced
into chunks 3 parsnips, peeled and
sliced 3 cups turnips, peeled and diced
into chunks 1 bulb celeriac (celery root), peeled and cut
into chunks 14 cups chicken or vegetable stock 1 bunch fresh dill, chopped Kosher salt and freshly ground black pepper, to taste
While cooking, cut the apples and onion
into bite sized pieces and thinly
slice the
fennel bulb
into thin slivers.
can chickpeas, drained and rinsed 1
fennel,
sliced into 1 / 4 - inch - thick
slices 2 large carrots, peeled and chopped 1 large sweet potato, peeled and chopped 1 yellow onion, chopped 3 tablespoons fresh ginger, chopped 4 garlic cloves, minced 1 red bell pepper, chopped 2 cups broccoli florets 2 teaspoons ground coriander 2 teaspoons cumin seeds 2 teaspoons mustard seeds 1 teaspoon turmeric 1/4 teaspoon cayenne 1 teaspoon salt 1 tablespoon canola oil
Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb
fennel, cored and thinly
sliced; fronds finely chopped and set aside 1 onion, thinly
sliced 2 small sweet potatoes, peeled and diced
into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise
into 1 / 2 - inch slabs
Our method is as simple as
slicing carrots
into chunks, halving and
slicing a
fennel bulb, tossing all in olive oil, salt, and pepper, and roasting at 400 degrees for about 30 minutes.
Slice fennel bulbs
into long strips.