Shaved Vegetable Salad with Fennel-Citrus Dressing Stumped on how to use up those big, beautiful fennel fronds in your bushel? Whisk chopped fronds into a light vinaigrette for this fresh and summery salad, perfect for a light dinner on the Read on!
Without a Recipe: Fennel Fennel has a licorice-y flavor that mellows considerably when cooked. Shave it raw into salads or grill, roast, or caramelize slowly. We love fennel in winter salads-shave paper thin and toss with thin-sliced radishes and greens Read on!
Radish & Fennel Panzanella You might roll your eyes in pity, but these days we get really excited about a loaf of stale bread. One bite of this salad, though, and you’ll get it. Crisp, peppery radishes and the subtle licorice kick Read on!
I’ve never said no to a beet. Others might bemoan their steady appearance over the long months as winter stretches into spring, but I never tire of their sweet, earthy flavor and gorgeous garnet hue. Beet & Avocado Salad with Read on!
2 tsp. fennel seeds 1-2 bulbs fennel 1 small red onion 1 russet potato, peeled and sliced paper thin 2 cloves garlic, minced olive oil salt and pepper 3 Tbs. minced fennel fronds 1/2 c. cream or half and half Read on!
Anise Dreams There are moments in life where you have a sudden realization that you are living what had once been your wildest dreams. Such was my thought as I stood over Stephanie, who crouched over the row of fennel, Read on!
• 1 bunch dandelion greens or mixed baby lettuces • 1 lemon • 2 spring onions • ¾ c olive oil • salt & pepper • 1 bulb fennel • 1 bunch radishes Wash and spin dry the dandelion Read on!
Spicy Cabbage and Carrot Slaw Where does the time go? Winter seems to be hurling forward at lightning speed as we cross the threshold into our last cold month (wait, did we have a first cold month yet?). With the unseasonably Read on!
Wind your way through the cobblestone alleyways of Umbria and Lazio, and your nose will inevitably lead you to a porchetta. A rich, crackling-wrapped roast of pork, rubbed with fennel and rosemary, slow-roasted and basted with its own fat, the Read on!