Arrange half
of sliced fennel in a single layer in prepared baking dish.
Add leeks, garlic, and three - quarters
of sliced fennel and cook, covered but stirring occasionally, until softened, 8 — 10 minutes.
You should have about 5 cups
of sliced fennel bulb and stem and 1 packed cup of fronds.
Not exact matches
Appetizer — Poached lobster in a court bouillon
of aromatic herbs with baby carrots,
fennel, artichokes and eschallots slow - cooked in a clay casserole pot atop crisp lettuce hearts with lemon
slices and a delicate sauce
of lime and Mani fleur de sel
Slices of a juicy summer watermelon get soaked in sangria, topped with shaved
fennel and baby arugula, and then sprinkled with a sweet dressing.
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.
I had already dehydrated some Blood Oranges so I just ground up a couple
slices of those first then added in the red pepper and
fennel to blend everything.
The only part
of the tool that I struggled with was the food holder that you use when you get down to the end piece
of that sweet potato or
fennel bulb and can't continue
slicing it without risking the integrity
of your fingers.
Layer a piece
of romaine and a handful
of thin
sliced fennel and close up your sammy to enjoy or pack for an adventure.
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 salad was
fennel, orange
slices, toasted almonds, and I used spinach instead
of broccolini (because it is what I had).
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
Grilled Shrimp Avocado
Fennel and Orange Salad — Grilled shrimp, slices of avocado, shaved fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaig
Fennel and Orange Salad — Grilled shrimp,
slices of avocado, shaved
fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaig
fennel and oranges are served over baby kale and mixed greens then topped with a citrus vinaigrette.
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.
Trim the top and bottom off
of the
fennel bulb, remove the core and cut into paper thin
slices.
4 chicken breasts 4 ounces blue cheese 2 tsp fresh garlic 3
slices of bacon 1 tbsp
of fennel,
sliced thin and rough chopped Course salt and fresh black pepper
Fry the
fennel in the bacon grease and then combine with all the rest
of the ingredients excluding the chicken breasts but including the two
slices of cooked bacon
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
I used stalks
of early Spring asparagus with thinly
sliced raw
fennel and fresh mint dressed in olive oil, -LSB-...]
But I also have berbere, dragonfruit powder, reishi mushroom
slices,
fennel infused salt, cornflowers and tiny caps
of blue magik spirulina.
His Mediterranean - inspired skirt - steak salad is a wonderful mix
of just - seared
slices of beef, cool and crisp
fennel, chewy fregola (the Sardinian dot - shaped pasta) and juicy oranges, finished with a drizzle
of briny black olive tapenade.
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small
fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1
fennel bulb, trimmed and
sliced * 3 - 4 large mushrooms,
sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful
of herbs, chopped (if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
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!
7 small radishes,
sliced paper thin 3 small zucchini,
sliced paper thin 1 medium head
of fennel, trimmed and
sliced paper thin
I used sour cream, walnuts, and thinly
sliced fennel instead
of celery.
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.
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
Leeks and
fennel team up perfectly here layered between the thinly
sliced potatoes and handfuls
of cheese.
Arrange half
of sliced potatoes overlapping slightly on top
of the
fennel and herbs.
The simple salad combines nutty barley, torn mint, aromatic
slices of fennel, and eye - opening golden beets with a bright sherry vinaigrette.
1 1/2 tablespoons olive oil 1 cup leek,
sliced thin 1/2
fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash
of wheat - free tamari, optional
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 followed this up with a
fennel tea and a
slice of the vegan chocolate cake, most
of the cakes were just veggie but they had that option and a flapjack which was also vegan.
1/4 lb
of thinly
sliced pancetta 12 cloves
of garlic 2 tsp
of fennel seeds 2 tbl
of olive oil 1 tbl
of a good balsamic vinegar 2 tbl
of a good, drinking red wine 1 tsp
of chopped fresh sage 1 tbl
of dried rosemary 1 tsp
of salt 1 tsp
of ground pepper
Slice on the diagonal and serve over a bed
of sautéed
fennel (with olive oil and wine) or paired with vegetables and a salad.
I'm thinking this beautiful
fennel dish would also be very delicious with the addition
of very thin
slices or dices
of half
of a preserved lemon.
12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb
of fennel, trimmed and
sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch
of chives, minced freshly ground black pepper a small bunch
of watercress, sorrel, or arugula 1 teaspoon
of olive oil
Tomato puree,
fennel, leeks, clam juice, sake, thyme, and saffron allow the tastes
of these treasures from the sea to shine through while forming a sauce you'll be eager to sop up with a
slice of French baguette (if you're not gluten - free,
of course).
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
Kabocha Squash and
Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the
Fennel Soup 1/2 medium kabocha squash 1 medium
fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the
fennel bulb 2 T olive oil 2 t
fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the
fennel seeds 3 T butter 1 cup
sliced onions (I used a couple
of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.
Baby
fennel, big white beans,
sliced lemon, a honey - kissed in - pan white wine sauce, all finished with a shower
of chopped dill.
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
Instead
of a sharp
slice of red onion I've added crunch in the form
of sweet and sour
fennel and carrot pickles.
Arrange
slices of fennel on top
of the tomato and add the crumbled Italian turkey sausage on top
of the
fennel.
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)
I've taken to roasting a tray
of sliced butternut squash, red peppers, red onions and
fennel and using that to top the lentils and quinoa, with a liberal smattering
of feta cheese and pomegranate seeds on top.