from Epicurious.com INGREDIENTS 1 large fennel bulb (sometimes called anise) with fronds 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups) 1/4 teaspoon black pepper 1 teaspoon salt 3 tablespoons extra-virgin olive oil 1 lb red boiling potatoes 1/2 cup water PREPARATION Chop enough fennel fronds to measure 2 tablespoons, then … Continue reading Braised Fennel and Potatoes
Fennel/Orange/Cabbage Slaw
Ingredients: 6 cups shredded cabbage (Napa or other) 2 medium oranges, peeled and segmented 1 large fennel bulb, thinly sliced 1/4 cup chopped Italian parsley 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon spicy brown mustard 2 teaspoons brown sugar Fresh cracked black pepper, to taste 1/2 cup sliced … Continue reading Fennel/Orange/Cabbage Slaw
Roasted Beets, Apple and Fennel
From AllRecipes.com Ingredients 5 medium beets, peeled and quartered 5 apples, cored and chopped 2 heads fennel, trimmed and thickly sliced ½ c. honey Dijon salad dressing ¼ c. apple cider vinegar 2 TB olive oil salt and pepper to taste Directions 1. Preheat the oven to 400 degrees. 2. Place the beets, apples, and … Continue reading Roasted Beets, Apple and Fennel
Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
From Asparagus to Zucchini, 3rd ed. 2 tablespoons olive oil, divided 1 - 1 1/2 lbs Italian Sausage links (hot or mild) 1 cup finely chopped onion 2 tablespoons minced garlic 1 cup finely chopped fennel stalk 1 teaspoon fennel seed 2 cans (each 28 oz) whole peeled tomatoes, pureed, or 7-8 cups peeled, chopped, … Continue reading Tomato, Fennel, and Italian Sausage Sauce for Pasta or Polenta
Salmon with Fennel
From FoodNetwork.com via CSA member Heather Copps Ingredients 1 (10 pound) fresh salmon 5 cups sliced yellow onions, 1/4-inch thick (3 pounds) 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds) 1/2 cup good olive oil 3 tablespoons fresh thyme leaves, coarsely chopped 2 tablespoons coarsely chopped fennel fronds 1 orange, zested 2 tablespoons freshly … Continue reading Salmon with Fennel
Green Leaf Salad
from FoodNetwork.com Ingredients: 2 tablespoons balsamic vinegar 1 garlic clove, pressed or minced 1/4 teaspoon salt Freshly ground black pepper 5 tablespoons olive oil 6 cups torn up green leaf lettuce, washed and spun dry 1 cup tornup radicchio, washed and spun dry 1/2 large Granny Smith apple, cut into 12 thin slices 2/3 cup … Continue reading Green Leaf Salad
Autumn Vegetable Gratin
Simply OrganicFrom Simply Organic, by Jesse Ziff Cool ¼ c. unbleached, all-purpose flour ¼ c. brown sugar 1 c. shredded Cheddar cheese (4 oz) 1 tsp salt ½ tsp black pepper 1 ½ pounds winter squash, such as butternut, buttercup, or acorn, peeled and thinly sliced (the average squash this week is 3 ½ pounds, … Continue reading Autumn Vegetable Gratin
Fennel Salad
From CSA member Jacqui Wiltinger 1 large fennel bulb, trimmed and thinly sliced 2 medium oranges 1 TB olive oil 1 TB red wine vinegar salt and pepper 2 TB sweetened, dried cranberries Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, … Continue reading Fennel Salad
Getting the flavor of Fennel!
Foeniculum vulgaris So the good news: fennel is closely related to carrots, celery, parsley, and dill, members of the Umbel family. The bad news: It doesn’t really taste much like them. Fennel is a beast of its own stripe, with a rich history of people trying to figure out what to do with it. In … Continue reading Getting the flavor of Fennel!
Carrot Fennel Orange Soup
Source: From Asparagus to Zucchini 3rd ed. 2 TB butter 1 medium fennel bulb, thinly sliced 4 c. sliced carrots, approx. 1 ½ lb. 1 garlic clove, sliced thinly 4 c. water or vegetable broth ½ tsp salt 1/3 c. orange juice ¼ c. sour cream Heat butter in a large saucepan over medium heat. … Continue reading Carrot Fennel Orange Soup
