Ingredients: 1½ teaspoons olive oil 1 medium onion, sliced 1 medium clove garlic, minced 2 cups sliced fennel, green fronds minced and reserved ½ teaspoon fennel seed ¼ teaspoon sea salt 1/8 teaspoon freshly ground pepper 2¼ cups vegetable stock, divided 2 teaspoons lemon juice 1 teaspoon orange zest 1½ teaspoons arrowroot or kudzu 1½ [...]
Ingredients: Salad: 1 cucumber, peeled, halved and seeded 1 small fennel bulb, trimmed and finely slivered 1 Granny Smith apple, cored, quartered and thinly sliced 2 teaspoons fresh lemon juice 2 tablespoons chopped walnuts, pan toasted until golden Vinaigrette: 2 tablespoons fresh orange juice 2 tablespoons walnut oil (or oil of your choice) 1 tablespoon [...]
Ingredients: 2 tablespoons olive oil 1 cup thinly sliced leeks ½ cup chopped fennel bulb 2 tablespoons minced garlic 6 cup water or stock of choice 2 medium potatoes, rinsed and chopped (2½ cups) 1 cup milk of choice 1 tablespoon minced Italian parsley 2 teaspoons shoyu 2 teaspoons sea salt ½ teaspoon freshly ground [...]
Ingredients: 2-3 fennel bulbs ¼ cup white wine (optional) fennel tops 4 thyme sprigs 4 parsley sprigs 1 bay leaf ½ teaspoon fennel seeds, crushed 3 tablespoons olive oil Lemon juice Directions: 1. Trim away the root end of the fennel, cutoff leafy tops and fibrous stalks and peel away any bruised outer layers. Cut [...]
Ingredients: 1½ cups brown basmati rice 2 cups cooked chickpeas, or one 15-ounce can, rinsed and drained 1 fennel bulb (2 if small) trimmed and diced 1 orange, zested, peeled, and segmented ¼ cup plus 2 tablespoons white wine vinegar ½ teaspoon crushed red pepper flakes ¼ cup finely chopped fresh parsley Directions: 1. Rinse [...]
Ingredients: 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 1 teaspoon Dijon mustard 2 cloves garlic, minced 1/8 teaspoon sea salt, or to taste Freshly ground black pepper, to taste ¼ cup olive oil ½ cup pitted Kalamata olives, coarsely chopped 1 tablespoon chopped fresh parsley 3 medium oranges 10 cups mixed lettuce [...]
Ingredients: 2 tablespoons chopped sun-dried tomatoes 3 tablespoons boiling water ¼ cup fresh lemon juice 4 teaspoons olive oil 1½ teaspoons Dijon mustard ¼ teaspoon sea salt 2 bulbs fennel 2 teaspoons small capers, coarsely chopped Directions: 1. In a medium heatproof bowl, combine the sundried tomatoes and boiling water. Let stand for 15-20 minutes [...]
Ingredients: ½ pomegranate 2 medium fennel heads 1½ tablespoons olive oil 2 teaspoons sumac, plus extra to garnish juice of 1 lemon 4 tablespoons tarragon leaves 2 tablespoons coarsely chopped fresh parsley leaves 2½ ounces feta cheese, sliced sea sat and freshly ground black pepper Directions: 1. Start by releasing the pomegranate seeds. Halve the [...]
Ingredients: 2 medium heads cauliflower 2 medium shallots, peeled and minced ½ teaspoon minced fresh sage ½ teaspoon ground fennel ½ teaspoon crushed red pepper flakes ½ cup green lentils, rinsed 2 cups vegetable stock sea salt and freshly ground black pepper Chopped parsley Directions: 1. Cut the cauliflower heads in half through the stem [...]
Ingredients: 3 large potatoes, diced 4 cloves garlic, peeled 2 large fennel bulbs, trimmed and sliced 4 tablespoons butter (1/2 stick) ½ cup chicken stock ½ cup cottage cheese sea salt and freshly ground pepper 1 cup grated Gruyere cheese Directions: 1. Preheat oven to 375 degrees. Grease a shallow 4-cup baking dish. 2. Cook [...]