Fennel and Sweet Onion Pizza with Green Olives

 

Ingredients:

Dough:

• 1 package active dry yeast ( 1/4 ounce)

• 1 teaspoon honey

• 2 1/2 cups all-purpose flour, plus more for dusting

• 1/2 cup whole-wheat flour

• 1/2 cup brown ale

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon kosher salt

Toppings:

• 2 tablespoons extra-virgin olive oil, plus more for brushing

• 1 fennel bulb, cut into 8 wedges

• 1/4 cup dry white wine

• 1/4 cup Pernod

• 1 cup chicken stock

• Salt

• Freshly ground pepper

• 1 very large sweet onion, thinly sliced

• 1 pound shredded Trugole or fresh Asiago cheese

• 8 large pitted green Sicilian olives, coarsely chopped

• Basil leaves, for garnish

Preparation:

Make Dough:

1. In the bowl of a standing mixer fitted with the dough hook, combine the yeast, honey and 1/4 cup of warm water. Let stand until foaming, about 4 minutes. Add the 2 1/2 cups of all-purpose flour and the whole-wheat flour, ale, olive oil, salt and 1/2 cup of water and mix at medium speed until a smooth dough forms, about 5 minutes. Transfer the dough to a work surface and knead for 2 minutes. Lightly oil the bowl, return the dough to it and cover with plastic wrap. Let the dough rise in a warm place until very billowy, about 1 hour.

Make Toppings: 

1. In a skillet, heat 1 tablespoon of the olive oil. Add the fennel and cook over moderate heat, turning once, until lightly browned, 5 minutes. Remove from the heat and add the wine and Pernod. Return the pan to moderate heat and cook until the liquid has evaporated, about 2 minutes. Add the chicken stock to the skillet. Cover and simmer over moderately low heat, turning the fennel once, until very tender and the liquid is nearly evaporated, about 20 minutes. Season with salt and pepper. Transfer the fennel to a cutting board and coarsely chop it.

2. Meanwhile, in another skillet, heat the remaining 1 tablespoon of olive oil. Add the onion, cover and cook over moderate heat, stirring once or twice, until softened, about 3 minutes. Uncover and cook until the onion is caramelized, about 20 minutes. Add a few tablespoons of water to the skillet to prevent scorching.

3. Preheat the oven to 500°. Preheat a pizza stone as close to the oven bottom as possible for 20 minutes. Punch down the dough and divide it into 4 balls. Set the balls on an oiled baking sheet and cover with oiled plastic wrap. Let stand for 15 minutes.

4. On a floured surface, roll or stretch one dough ball to a 10-inch round. Set the round on a floured pizza peel, shaking it gently so it doesn't stick. Brush the edge of the dough with oil. Add one-fourth of the cheese, followed by one-fourth each of the braised fennel, caramelized onion and olives. Slide the pizza onto the stone and bake until bubbling on top and the crust is deeply golden, 8 to 10 minutes. Transfer the pizza to a cutting board, sprinkle with basil and cut into wedges. Repeat with the remaining dough and toppings.

foodandwine.com

Roasted Fennel and Israeli Couscous Salad

 

Ingredients:

• 1 box Israeli couscous, prepared according to package directions
• 1 cup broccoli florets (from about 1/4 large head)
• 1 cup cauliflower florets (from about 1/4 large head)
• 1 fennel bulb, cored, quartered, and sliced into 1/4-inch thick slices
• 3 garlic cloves, minced
• 4 tablespoons olive oil, divided
• salt and black pepper
• 1 tablespoon sherry vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon lemon zest
• 1/2 cup toasted hazelnuts
• 1/4 cup chopped dried apricots
• 1/4 cup crumbled goat cheese

Preparation:

1. Preheat oven to 400 degrees F.
2. Toss broccoli, cauliflower, fennel, and garlic with 3 tablespoons of olive oil. Season liberally with salt and pepper. Spread out on a baking sheet lined with parchment paper or lightly oiled aluminum foil. Bake for 20 to 30 minutes or until veggies are tender and golden brown in spots.
3. Prepare couscous according to package instructions. Season to taste with salt and pepper. Add sherry vinegar, thyme, oregano, and lemon zest and stir to combine. Toss with roasted vegetables, hazelnuts, and apricots.
4. Divide among serving bowls. Serve warm or at room temperature with crumbled goat cheese sprinkled on top.

https://www.loveandoil.com

Navy Bean and Escarole Stew with Feta and Olives

 

Ingredients:

• 1 head of garlic, cloves separated, divided
• 6 tablespoons olive oil, divided, plus more for serving
• 1 medium onion, chopped
• 1 small fennel bulb, chopped
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped rosemary
• 3/4 teaspoon crushed red pepper flakes, plus more for serving
• 2 bay leaves
• 2 cups dried navy beans, soaked overnight, drained
• 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• 4 large sprigs of basil, plus leaves for serving
• 1 cup Castelvetrano olives, pitted, torn
• 1 head of escarole, leaves torn into 2-inch pieces
• 3 tablespoons fresh lemon juice
• 4 (1-inch–thick) slices of country-style bread

Preparation:

1. Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

2. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple of generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover the pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

3. Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover the pot and keep stew warm over low while you make the toast.

4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

5. To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, and drizzle with oil.

https://www.epicurious.com/recipes/food/views/navy-bean-escarole-stew-with-feta-and-olives

Creamy Potato and Parsley Soup

 

Ingredients:

• 2 leeks
• 1 medium-sized fennel bulb
• 3 tbs butter
• 1 tbs olive oil
• 5 medium-sized russet potatoes (about 4 lbs)
• 3/4 cup chopped parsley, divided into 1/2 and 1/4 cups
• 6–7 cups good-tasting stock
• 1 bay leaf
• 2/3 cup cream
• salt and pepper

Preparation:

1. cut a slit along the length of the leeks and run under cold water, fanning out the layers to clean away dirt and grit. finely dice. core and finely dice fennel bulb, reserve some of the fennel fronds for garnish.
2. heat butter and olive oil over medium heat in a large soup pot and add leeks, fennel, and a big pinch of salt. cook, stirring occasionally until quite soft and starting to caramelize (about 8 minutes)
3. while leeks and fennel are cooking you can peel, quarter, and thinly slice russet potatoes. put potatoes in a bowl of water as you prep them to keep them from browning.
4. drain potatoes and add them to the pot along with 1/2 cup parsley, bay leaf, and 6 cups chicken or vegetable stock.
5. bring to a boil, reduce to a simmer and cook until potatoes are falling apart about 15-20 minutes.
6. add cream and stir to heat through. blend soup either partially or completely. thin with more chicken stock if necessary and stir in remaining 1/4 cup chopped parsley. season to taste with salt.
7. serve with more black pepper and garnish with fennel fronds.

https://nyssaskitchen.com/creamy-potato-parsley-soup/

Pasta with Fennel, Kale, and Lemon

 

Ingredients:

•  2-3 tablespoons extra virgin olive oil
•  1/2 large red onion, thinly sliced
•  2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced
•  3 large garlic cloves, finely slivered
•  2-3 large pinches red pepper flakes
•  1 large bunch of lacinato kale, tough stems removed and roughly chopped
•  juice of one lemon
•  10 ounces spinach fettuccine
•  kosher salt
•  freshly ground black pepper

Garnishes:

• Parmigiano-Reggiano cheese, grated
•  Fennel fronds
•  Chili pepper oil (optional)

Preparation:

1. Put a large pot of well-salted water on to boil.
2. Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions are beginning to soften.
3. Turn up the heat to medium, add the sliced fennel, and saute gently for an additional 6-8 minutes or until the fennel is tender and slightly caramelized. Add the garlic and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
4. When the fennel is almost cooked, add the pasta to the pan of boiling water and cook until al dente, adding the kale to the pasta pot about 2-3 minutes before the pasta is done cooking.
5. Drain the pasta (reserving 1/2 cup of cooking water) and greens thoroughly and toss with the onion and fennel mixture in the pan–adding pasta water if necessary. Add the lemon juice, season with salt and pepper, and serve immediately.
6. Drizzle each serving with chile oil, fennel fronds, and lots of grated parmigiano-reggiano cheese.

https://www.abeautifulplate.com/pasta-fennel-kale-and-lemon/

White Bean Soup with Mustard Greens and Parmesean

Ingredients: 1 tablespoon olive oil 1 small white or yellow onion, thinly sliced 1 small fennel bulb, thinly sliced 3 cloves minced garlic 1/2 bunch mustard greens, torn into 1-inch pieces 2 tablespoons grated Parmesan cheese, plus more 1 15-ounce can white beans, such as cannellini 4 cups chicken or vegetable stock Kosher salt and freshly ground black pepper Lemon wedges ​Preparation: In a large heavy pot, heat olive oil over medium-high heat. Add onion and fennel and cook, until fragrant and fennel is softened, 7–8 minutes. Add garlic and mustard greens and season with salt and pepper. Cook, stirring often until greens are wilted, about 5 minutes. Add beans and stock and bring to a boil. Reduce heat to medium and simmer gently, being careful not to break the beans, until flavors meld and soup is thickened slightly about 10 minutes. Add Parmesan and adjust seasoning with salt and pepper. Divide among bowls, topping with more Parmesan if desired. Serve with lemon wedges to season. https://www.bonappetit.com/recipe/white-bean-soup-with-mustard-greens-and-parmesan

Grilled Baby Fennel with Lemon and Pecorino

Ingredients:

• 10-12 baby fennel bulbs (if using regular-sized fennel, use 2-4)
• olive oil
• kosher salt and freshly grated black pepper
• 1 medium sized lemon, zested and juiced
• 2-3 tablespoons freshly squeezed lemon juice, divided
• 2-3 tablespoons extra virgin olive oil
• 1/4-1/3 cups fennel fronds, finely chopped
• 1/4 cup pecorino cheese, shredded
• red pepper flakes, to taste (optional)

Preparation:

1. PREP THE FIRE AND THE FENNEL: Prepare your grill for a moderately hot fire. Add a few mesquite or hickory chips for even better flavor. Back in the kitchen, take your fennel and chop off the leafy stems where they meet the bulb. Pull a handful of the feathery leaves from the stems and finely chop them. Put in a small prep bowl and set aside. Now, we prep the bulb. If there are any bruises on your bulb, remove the outer layers until they are gone. Cut the fennel horizontally into 1-inch rings. Place rings in a mixing bowl and toss with a generous glug of olive oil to coat them plus half the lemon juice. Season with salt and pepper. Set aside until your fire is ready.
2. GRILL: When your fire is ready, place your fennel rings into a vegetable grilling basket. Place basket over the coals and then partially close the cover to the grill. Grill until fennel is tender and browned on all sides, about 5-8 minutes per side.
3. TOSS: Place the grilled fennel rings in a serving bowl. In a small measuring cup, whisk together the extra virgin olive oil and the remaining lemon juice. Taste and adjust the amount of oil or lemon juice if needed. Pour enough of the vinaigrette over the fennel to moisten and toss. Season to taste with salt and pepper and toss again. Sprinkle the fronds, lemon zest, and pecorino cheese over the fennel. Sprinkle on some red pepper flakes, to your taste. Serve warm or at room temperature.

https://food52.com/recipes/11677-grilled-baby-fennel-with-lemon-and-pecorino

Shawarma Spiced Beets with Garlicky Labneh

Ingredients:

• ½ tsp. coriander seeds
• ½ tsp. cumin seeds
• ½ tsp. fennel seeds
• ¼ tsp. cayenne pepper
• ¼ tsp. ground cinnamon
• Kosher salt, freshly ground pepper
• 3 lb. golden beets, scrubbed, tops trimmed, bulbs halved and sliced lengthwise ½" thick
• 2 medium fennel bulbs, fronds reserved, bulbs halved and sliced ½" thick
• ½ cup plus 2 Tbsp. extra-virgin olive oil
• 1 head of garlic, halved crosswise
• 1 lemon plus 2 Tbsp. fresh lemon juice
• 2 shallots, peeled, thinly sliced
• 1 Tbsp. honey
• 1 tsp. crushed red pepper flakes
• 1 cup labneh or whole-milk Greek yogurt
• 1 cup mint leaves
• 1 cup parsley leaves with tender stems
•  

Instructions:

1. Preheat oven to 400° Lightly crush coriander, cumin, and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl. Add cayenne, cinnamon, and a 4-finger pinch of salt; season with black pepper.
2. Toss beets, fennel, and ½ cup oil in a large bowl. Add spice mixture and garlic and toss again to combine. Divide beet mixture between 2 rimmed baking sheets. Roast, tossing occasionally, until beets are tender and golden brown around the edges, about 30 minutes.
3. Meanwhile, using a vegetable peeler, remove lemon peel in wide strips, avoiding the pith. Thinly slice peel and transfer to a small bowl. Trim both ends of lemon so you can set it upright. Using a sharp knife, cut away lemon rind, exposing flesh. Cut lemon crosswise into ½" rounds; remove seeds. Finely chop lemon flesh and add to bowl with lemon peel. Add shallots, honey, red pepper flakes, 2 Tbsp. lemon juice, and a 4-finger pinch of salt. Stir in 2 Tbsp. oil; season with black pepper. Let dressing sit until ready to use.
4. Pop out garlic cloves into a medium bowl. Add labneh, season with salt and black pepper, and stir to combine.
5. Spread garlicky labneh onto 2 platters. Arrange roasted beets and fennel over, then spoon dressing over. Chop about ½ cup fennel fronds. Scatter fronds, mint, and parsley over vegetables. Serve warm or at room temperature.

https://www.bonappetit.com/recipe/shawarma-spiced-beets-with-garlicky-labneh

Squid and Fennel Pasta with Lemon and Herbs

Ingredients:

• 5 tablespoons olive oil, divided
• 1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick
• Kosher salt and freshly ground black pepper
• 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
• 2 garlic cloves, thinly sliced
• ¾ teaspoon crushed red pepper flakes
• ½ lemon, seeds removed, very thinly sliced, divided
• 12 ounces linguine or fettuccine
• ½ cup parsley leaves with tender stems (also try garlic chives, oregano, etc from the you pick section!)

Instructions:

1. Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.
2. Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.
4. Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.
5. Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.

https://www.bonappetit.com/recipe/squid-and-fennel-pasta-with-lemon-and-herbs

Carrot Fennel Soup

Ingredients:

• 2 medium fennel bulbs with fronds
• 1 pound carrots, quartered lengthwise
• 1 medium onion, quartered
• 1 garlic clove
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon sugar
• 2 1/2 cups reduced-sodium chicken broth
• 2 1/2 cups water
• 1 teaspoon fennel seeds
• Equipment: an electric coffee/spice grinder

Instructions:

• Preheat oven to 450°F with rack in lowest position.
• Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.
• Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.
• Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

epicurious.com/recipes/food/views/carrot-fennel-soup-350600

Roasted Fennel and Baby Carrots

Ingredients:

• 6 bunches baby carrots, peeled and trimmed, leaving 1/2 inch of stems intact
• 2 medium fennel bulbs, stalks discarded and bulbs cut into 1/2-inch-thick wedges
• 3 tablespoons olive oil
• 3 tablespoons water
• 1 teaspoon fennel seeds
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. (If you are making just this dish, you can put oven rack in middle position and roast vegetables on that rack throughout.)
• Toss carrots and fennel with olive oil, water, fennel seeds, salt, and pepper and arrange in 1 layer in a 17- by 11-inch shallow baking pan. Cover pan with foil and roast vegetables in lower third of oven 10 minutes, then uncover and roast, turning occasionally, 10 minutes more. Switch pan to upper third of oven and roast until vegetables are tender and browned, about 10 minutes more.

epicurious.com/recipes/food/views/roasted-fennel-and-baby-carrots-231805

Shrimp and Fennell Spaghetti with Garlic

Ingredients:

• 2 medium fennel bulbs
• 3 clove garlic
• 1 lb. spaghetti
• 2 tbsp. olive oil
• 1 tsp. sugar
• 1 tsp. crushed red pepper
• salt
• 1 can no-salt-added diced tomatoes
• 1 lb. medium shrimp
• 2 c. frozen peas

Instructions:

• Heat large covered sauce pot of salted water to boiling on high.
• While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.
• Add spaghetti to boiling water and cook for 2 minutes less than label directs.
• Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.
• Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.

goodhousekeeping.com/food-recipes/a14331/shrimp-fennel-spaghetti-recipe-ghk1012/

Fennel Chips

Ingredients

• 1 fennel bulb or 1 bunch of kale
• 1-2 teaspoons olive oil
• 1-2 tablespoons grated Parmesan cheese
• sea salt, to taste
• pinch red pepper flakes (optional)
• a few squeezes fresh lemon juice

Instructions

• Pre-heat oven to 250 degrees. If making fennel chips, trim fronds and cut into quarters through the core. Using a mandolin, slice very thin. If making kale chips, tear kale into pieces.
• Make sure vegetables are as dry as possible. Toss with a little olive oil in a large bowl. Just enough to lightly coat. Sprinkle some Parmesan and toss again. Spread onto a foil-lined baking sheet and sprinkle with salt and red pepper flakes. Squeeze a little fresh lemon juice over the top.
• Bake until crispy. Fennel can take up to an hour, and kale will take closer to 45 minutes. Check often and turn if necessary.
• Eat plain or serve with dip. Enjoy!

eisforeat.com/2012/05/f-is-for-fennel-kale-chips-baked.html

Sliced Fennel with Parmesan Cheese

Ingredients

• 1 bulb fennel, fronds reserved
• 1 1/2 ounces Parmigiano-Reggiano cheese
• Flaky sea salt, such as Maldon
• Freshly ground pepper
• Extra-virgin olive oil, for drizzling

Instructions

• Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
• On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
• Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.

www.marthastewart.com/1135005/sliced-fennel-parmesan

Green Bean, Fennel and New Potato Curry

Ingredients:

• ½ Cup White Basmati Rice
• 1¾ Cups Coconut Milk
• 6 Ounces New Potatoes
• 5 Ounces Green Beans
• 3 Cloves Garlic
• 1 Fennel Bulb
• 1 Lime
• 1 Large Bunch Cilantro
• 1 1-Inch Piece Ginger
• ¼ Cup Dried Coconut Flakes
• 1 Tablespoon Curry Spice Blend (Nigella Seeds, Madras Curry Powder, Cumin Seeds & Brown Mustard Seeds)

Instructions:

Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.

In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.

While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.

While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.

Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!

Recipe Source

Caramelized Fennel and Goat Cheese Flatbread

Ingredients: 1 batch spelt flatbread dough 1 batch caramelized fennel 100 grams / 3 oz. soft goats cheese 1 large bunch arugula 1 Tbsp. grapefruit-infused olive oil (regular olive oil is fine) juice of ½ lemon For the dough: 2 ½ cups light spelt flour 1 cup whole spelt flour 1 cup lukewarm water 1 1/2 Tbsp dry active yeast 3 Tbsp. olive oil a few pinches of flaky sea salt (Maldon is a good brand) Instructions (For the Dough): 1. Sift the flour into a large mixing bowl. 2. Dissolve the yeast in 1 cup of lukewarm water, add to flour and stir in with the oil. 3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for 5 about minutes. 4. Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double. 5. Divide dough for 4 small flatbreads, 2 large or 1 “party size”. Cover with a damp cloth until use. For the Flatbread: 2 large fennel bulbs ghee or coconut oil sea salt 4 Tbsp. fennel seeds 4 Tbsp. maple syrup Instructions: 1. Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base). 2. Heat ghee or oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan and repeat until all the fennel is cooked. Season to taste. To Assemble 1. Preheat to 350°F. Place a cookie sheet or baking stone in the oven while it comes up to temperature. 2. Roll out a desired portion of flatbread dough on a piece of parchment paper. Sprinkle with flaky sea salt and roll to press into the dough. Add caramelized fennel, and drops of goat’s cheese. Remove stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned. 3. While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with grapefruit-infused olive oil and lemon juice. Toss to coat. Season to taste. 4. Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately. Share and enjoy Recipe source

Pan Roasted Salmon with Fennel Puree

Ingredients:

Fennel:
1 large bulb fennel (about 1 pound), cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lowfat plain Greek yogurt, such as Fage
1/4 teaspoon kosher salt, plus for the cooking water

Salmon:
2 tablespoons extra-virgin olive oil
Four 6-ounce skinless center-cut salmon fillets
3/4 teaspoon kosher salt

Salad:
1/4 cup chopped fennel fronds
1/4 cup chopped parsley
3 tablespoons Crispy Capers, recipe follows
Lemon wedges, optional

Crispy Capers:
3 tablespoons capers, drained, rinsed and dried very well
Vegetable oil, for shallow frying

Instructions:

For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.

For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.

Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.

To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.

Crispy Capers:
Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

Recipe source

Roasted Fennel Tapenade and Polenta Cucumber Bites

INGREDIENTS

ROASTED FENNEL:

• 180g fennel, sliced
• 1 teaspoon olive oil
• a dash of dried basil
• a dash of dried rosemary
• salt and pepper to taste

Olive Tapenade:

• 100g green olives, pitted 
• 100g kalamata olives, pitted
• 50g whole sweet peppadew peppers
• ½ ounce sprouted almonds
• 2 cloves of garlic
• 1 tablespoon capers
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• ½ teaspoon dried basil
• pepper to taste

Cucumber Bites:

• 1 batch of Fennel Roasted Tapenade
• ½ cup of uncooked polenta
• 1 ½ cups of water
• ½ teaspoon dried basil
• salt and pepper to taste
• 1 cucumber, peeled and sliced
• some cherry tomatoes, halved
• roasted yellow peppers, sliced
• parsley

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Drizzle the olive oil on the fennel, season with the dashes and tastes. Roast for 30 minutes. Once they’re done, dice the pieces.
2. Toss all the ingredients in a food process. Process! Don’t over-process or it’ll become tapenade mush and no one like tapenade mush…as much as tapenade.
3. Bring your water to a boil in a small pot. Slowly add the polenta and the seasonings and stir, stir, stir for like 15 minutes or so. Once it’s thickened, transfer it to a cookie sheet or some dish and press it evenly into the pan. Let it sit until it sets.
4. I used a mini jar to cut my polenta circles but a cookie cutter would be 1000 times smarter. So do that. Make some polenta disks, put them on the cucumber slices, top with about 10g (a heaping amount, in other words) of tapenade. Add whatever additional toppings you desire. Finish with a sprig of parsley for fancy-pants-ness.

https://quicheaweek.wordpress.com/2013/01/09/roasted-fennel-tapenade-and-polenta-cucumber-bites/

Roasted Fennel with Parmesean

Ingredients: 4 tablespoons olive oil 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/3 cup freshly shredded Parmesan Preparation: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-fennel-with-parmesan-recipe.html

Green Bean and Fennel Salad with Pecans

Ingredients:
1 cup pecan pieces
Coarse salt and ground pepper
1 pound green beans, trimmed
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/3 cup olive oil
3 medium fennel bulbs (about 2 pounds total), cored and thinly sliced, fronds reserved (optional)

Instructions:
Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)

Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)

In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.

http://www.marthastewart.com/313984/green-bean-and-fennel-salad-with-pecans?czone=food%2Fwinter-produce%2Fwinter-produce&gallery=286398&slide=313984¢er=1009854