Sentences with phrase «fennel slices for»

We also roast fennel slices for a fancier presentation.

Not exact matches

Enzo arranges for yet another treat: They are slicing a salsiccia for us, an air - dried pork sausage, spiced with fennel seed and — of course — peperoncini.

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!

Layer a piece of romaine and a handful of thin sliced fennel and close up your sammy to enjoy or pack for an adventure.

In a large bowl, add the sliced apples, sliced fennel, celery and blackberries, reserving about 8 - 10 blackberries for the dressing.

Add white beans, broccolini, fennel, and slices of orange for a quick sheet - pan dinner that cooks under the broiler in just 6 minutes.

The original recipe called for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any lettuce will do but I used an Italian Romaine, green leaf and cabbage mix).

It's a light, lowfat — not usually my favorite food criterion — and refreshing dressing for summer greens or a bowl of thinly sliced fennel, oranges, avocado and red onion, which, speaking of myriad possibilities, is also delicious dressed with orange or lime juice, olive oil, salt & pepper.

What You'll Need: 2 Tbsp Star Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced

For fennel, just wash and slice into half moons.

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

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

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

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!

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.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

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.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

Arugula is perfectly matched with crisp fennel and bright orange slices for a salad that makes a great, flavorful appetizer.

To use for a cleanse replace tomatoes with other vegetables, like thinly sliced fennel bulb or sautéed summer squash.

After a few attempts a truly tasty meal came together: thin - sliced, high - quality top sirloin, an artisan loaf, the perfect amount of cheese, a fennel and cabbage slaw, a slathering of herbal, creamy basil mayo, a few jalapeños, and pickled onions for a biting vinegar finish.

I chopped the parsley up pretty good and sliced the fennel really thin for flavors to really combine well with the dressing.

1 tablespoon olive oil 1 medium fennel bulb, chopped (stalks and core discarded, roughly 1-1/2 - 2 cups) 1⁄8 teaspoon sea salt freshly ground black pepper to taste 1/2 cup red bell pepper, chopped 2 cups cooked chickpeas (garbanzo beans) 1 medium clove garlic, chopped 1-1/2 tablespoon apple cider vinegar 2 tablespoons olive oil for purée 2 teaspoon freshly grated ginger 1⁄2 teaspoon sea salt 1⁄4 teaspoon cumin 3⁄4 teaspoon paprika 1⁄8 teaspoon cinnamon 1⁄3 - 1/2 cup sliced green onions 1/2 cup good quality breadcrumbs (see note) 3 tablespoons sesame seeds 1⁄8 teaspoon sea salt 1 tablespoon olive oil for frying patties

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

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

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

For example, take a dinner side salad of peas, fennel and mint with a lemon and olive oil dressing, add some sliced poached chicken and you have a completely new meal for lunFor example, take a dinner side salad of peas, fennel and mint with a lemon and olive oil dressing, add some sliced poached chicken and you have a completely new meal for lunfor lunch.

1/2 lb dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons

Raw Produce Sliced red onion Small spring onions, all colors Shaved fennel Sliced fresh chiles (fresno, serrano, etc.) Scallions Garlic cloves (for rubbing onto the crust!)

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

I love munching on raw fennel slices as a healthy snack, or chopping it and mixing it with diced shallot, olive oil and fleur de sel for a fresh summer salad.

1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving

Prepare the salad — put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning.

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

Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds Pinch of ground cayenne pepper Pinch of sea salt Instructions: Mix... Read More»

Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh orange juice (about half of an orange) 1/2 tsp raw honey S&P to taste (I used a pinch ofFennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh orange juice (about half of an orange) 1/2 tsp raw honey S&P to taste (I used a pinch offennel, thinly sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh orange juice (about half of an orange) 1/2 tsp raw honey S&P to taste (I used a pinch of each)

Add sliced fennel and sliced bell pepper and sauté for about 3 minutes or until softened.

Add sliced fennel and sauté until slightly softened for about 2 minutes.

Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.

For example, take a dinner side salad of peas, fennel and mint with a lemon and olive oil dressing, add some sliced poached chicken and you have a completely new meal for lunFor example, take a dinner side salad of peas, fennel and mint with a lemon and olive oil dressing, add some sliced poached chicken and you have a completely new meal for lunfor lunch.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

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.

To use the bulb, cut the leaves away and simply slice the fennel according to what you plan to use it for.

Sliced, crunchy fennel, ruby pomegranate nibs, golden raisins and fresh mint makes this dish a holiday stunner that has great flavor and color for the holidays — think Thanksgiving, Hanukkah and Christmas or that holiday potluck or party that needs a dish to feed many.

For even simpler roast fennel, place slices on a baking sheet lined with parchment paper, splash with a little water and olive oil and cover with foil.