8 small wedges pumpkin 1 lb sweet potato, peeled and chopped 2 parsnips, peeled and halved 2
baby fennel bulbs, halved 2 unpeeled heads garlic olive oil for drizzling seat salt and freshly ground black pepper
Not exact matches
Tipsy Watermelon Salad 1 medium watermelon — well chilled, rind removed, and cut into thick, uniform shapes sangria 1
fennel bulb — shaved
baby arugula leaves
1/2 Pound
Baby Lettuces 1
Bulb Fresh
Fennel 3 Medium Sized Beets 1 Large Apple 4 - 6 Ounces Fresh Goat's Chèvre 1 Cup Toasted Pecans
1/2 cup uncooked quinoa (any color works), rinsed 2 carrots 4 radishes 1/2
fennel bulb 2 avocados, stone removed 2 small kale leaves, stems removed 1 handful mixed
baby lettuce 2 tsp olive oil 2 tsp lemon juice 1 pinch sea salt and black pepper 2 tbsp tahini (sesame paste) 4 tbsp golden sauerkraut (see recipe here) 2 fried eggs 2 tsp hemp seeds
3 slices center - cut bacon 1 pound jumbo shrimp, peeled and deveined 2 cups thinly sliced
fennel bulb 2 cup grape tomatoes 1 package fresh
baby spinach 2 tablespoons chopped shallots 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon whole - grain mustard 1/4 teaspoon salt 1/4 teaspoon black pepper
haddock fillets 2 cups radicchio 2 cups
baby kale 2
fennel bulbs, trimmed and sliced 2 oranges, peeled and sectioned 1 TBSP lemon juice 2 TBSP walnut oil 1 tsp dill Wright salt, to taste 1/4 cup chopped walnuts Instructions: Preheat oven to 400 °F.
* When I can't find
baby fennel, I've used a large
fennel bulb, thinly sliced.