Ingredients: 2 kohlrabi, peeled and grated 3 carrots, grated 1 fennel bulb, chopped bunch of parsley, chopped 2 ounces pine nuts 1 clove garlic, crushed 3 tablespoons olive oil 1 teaspoon red wine vinegar 1 teaspoon Dijon mustard sea salt and freshly ground black pepper Directions: Thoroughly mix all vegetables in large bowl with the [...]
A bulb of fennel looks like a bunch of celery with a wide, round base. It is a member of the parsley family and is prized for its mild, licorice flavor. The individual stalks are beautifully plaited, and broad and thin, while the tops are round and fleshy. Fennel leaves are ferny and also have [...]
Adapted from Jerusalem, a cookbook by Yotam Ottolenghi and Sami Tamimi. This is a fantastic, innovative and inspiring book – and fun! The recipes are just delicious and beautiful. Ingredients: 1 orange 2½ teaspoons honey ½ teaspoon saffron threads 1 tablespoon white wine vinegar 1¼ cups water 2¼ pounds boneless chicken breast 4 tablespoons olive [...]
Ingredients: Zest of ½ lemon Zest of ½ orange 1½ teaspoons lemon juice 2 teaspoons orange juice ½ teaspoon Dijon mustard 2 tablespoons olive oil 1 medium fennel bulb, sliced thin and finely chopped 1 medium apple sliced thin and finely chopped ½ cup toasted walnuts, finely chopped 2 tablespoons dried cranberries ½ teaspoon ground [...]
Ingredients: 1 head cauliflower 1 large fennel bulb, (optional) stalks and fronds removed 2 tablespoons olive oil sea salt freshly ground black pepper Directions: 1. Preheat the oven to 375 degrees. Slice the cauliflower as you would cut a loaf of bread, making ½- to ¾-inch slices. Arrange the slices on a slightly oiled baking [...]
Ingredients: 2 ripe, firm apricots, pitted and cut into 1/4-inch pieces 1 fennel bulb, cut into paper-thin slices 2 beets, peeled and shaved into paper-thin slices 1/2 cup fresh lemon juice 1 teaspoon unrefined sugar or sweetener of choice 1 teaspoon each fennels seeds and coriander seeds, toasted sea salt and pepper to taste Directions: [...]
Fennel perfumed with lemon and cooked long and slow is a great thing to have on hand in the refrigerator. Make a batch on the weekend, so you can have it ready during the week. Ingredients: 3 large fennel bulbs 1 cup dry vermouth or dry white wine 1/2 cup fruity olive oil grated zest [...]
Ingredients: 2 tablespoons chopped sun-dried tomatoes 3 tablespoons boiling water 1/4 cup fresh lemon juice 2 teaspoons olive oil 1 1/2 teaspoons Dijon mustard 1/4 teaspoon sea salt 2 bulbs fennel 2 teaspoons small capers (nonpareil) Directions: 1. In a medium heatproof bowl, combine the sun-dried tomatoes and boiling water. Let stand until the tomatoes [...]
Here’s a recipe I found online from Riverford Organic Vegetables, a CSA equivalent program in the UK. We likely won't get 2 lbs. of kohlrabi in our shares, but you can use this recipe to give you ideas. Me, I could see adding sliced fennel to take up the slack in kohlrabi quantities. Preparation Time: [...]
Serves 4 A trio of sensations - sweet, sour, and salty - a host of exotic flavors come together. 2/3 cup pear nectar ¼ cup seasoned rice vinegar sea salt and pepper to taste 1 fennel bulb 1 cup spinach 1 cup arugula 2 ounces thinly sliced prosciutto, julienned (optional) 4 figs, quartered through the [...]
