RECIPE: Roasted Fennel with Parmesan

• 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

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.

TIPS: Fennel

• Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself. It's very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws. It can also be grilled or braised until tender.
  
• The bulb is made of overlapping layers of vegetable, almost like a cabbage — but very firm and hard. To be used in salads, fennel should be sliced very thin, and it's easiest to do this with a mandoline.
  
• The stalks resemble celery stalks in texture and crunch, so you can add them raw to green salads or cook them down as you would an onion into quick stir-fries, pastas, or braises. Toss them into the roasting pan when you're roasting the fennel bulbs.
  
• As for those fronds? They have a mild anise flavor, but because they're so delicate and beautiful they're most often used for garnish. As long as you chop them away from the stalks and keep them in an airtight container, they should last about one week in the refrigerator, so you can continue sprinkling them on salads, finished vegetable dishes, or just about anywhere you find could use some color and bright flavor. 

Green Juice

Green juice

1 medium bunch of dark green vegetables – Kale, Chard, Collards, Leaf Lettuce or combination

6-8 ribs of Celery

2 large Cucumbers

½ bulb of Fennel

1-2 Green Apples, depending on preference of sweetness

½ bunch Italian Parsley

1 inch piece of Ginger, skin on scrubbed

1 small lemon, skin peeled with as much pith left on as possible

1 lime, skin peeled with as much pith left on as possible

1.      Fill sink, rinse vegetables thoroughly and soak until ready to juice.

2.      Roll parsley into dark green vegetables and juice first, followed by celery and fennel. If you do not have any more room in juicer at this point, pour into container and remove pulp from juicer. Set pulp aside.

3.      Juice cucumbers, apples, lemon, lime and ginger. Pour into container to combine.

Alternate:

Use tops of vegetables such as carrots, beats, and radishes. Note that these greens may make the juice very bitter, however, this can often be balanced out with more apple or lemon juice.

Add ½ bunch of mint when juicing the parsley. Remove tough stems.

Substitute or combine apples with pineapple or peeled kiwis for a tangier version.

NOTE:

Makes approximately 6-8 cups of green juice. The vitamins and chlorophyll in green juice begins to degrade only 15 minutes after it is juiced, unless you have a cold-press juicer. I find it hard to juice every day, however, so I have found that freezing it in mason jars immediately is a good way to store green juice for a few days. However, even in the freezer, green juice will not last for more than about a week before degrading in quality.

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Potato Pie

Ingredients

Potatoes – About 3 lbs, any variety or assorted varieties

4 Large Eggs

Parmesan Cheese – About 1 cup

Mozzarella Cheese

Sweet or Hot Soppressata or other cured meat such as Prosciutto, Capicola, Pancetta or Bacon

Parsley

Milk

Butter

Salt and Pepper

Breadcrumbs

Olive Oil

Method

1.      Boil diced potatoes in large pot of salted water. You may skin the before or skin them with a knife after they are boiled. While potatoes are warm, put through potato ricer or mash with a fork.

2.      Scramble eggs in separate bowl and add to potato mixture once potatoes are relatively cool.

3.       Season with salt and pepper to taste. Garlic powder and Paprika if desired.

4.      Diced Mozzarella cheese into small cubes. Slice or diced dried sausage into small pieces. Chop parsley. Add all three to potato mixture.

5.      Warm about 1 cup of milk and a ¼ cup butter together. Slowly add potato mixture, stirring gently. Reserve a bit to pour on top before going into the over.

6.      Grease deep over pan with olive oil and spread breadcrumbs over bottom of pan. Add potato mixture to span and spread evenly.

7.      Pour remaining milk and butter. Top with more butter, parmesan cheese or breadcrumbs if desired.

8.      Bake covered at 350 degrees for about 30 minutes before. Place under broiler until top is brown. 

Alternate:

Add sliced Fennel to Garlic and Onions when sautéing.

Use different types of leafy green vegetables instead of Spinach – Kale, Swiss Chard, etc.

Use Veal instead of Chicken

Watermelon and Roasted Beet Salad with Fennel and Feta

Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

RECIPE: Orzo, Green Bean, and Fennel Salad with Dill Pesto

Yield: Makes 6 servings
Difficulty Level:

Ingredients:

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions:

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate. Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.

Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth to make pesto. Season dressing with salt and pepper.

Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in pesto dressing. Season salad to taste with salt and pepper.

RECIPE: Deep-Dish Rutabaga-Fennel Gratin

Difficulty level: Easy
Serves 2

Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.  If you don't have any fennel, omit it; the dish still tastes great.

• ¾ cup grated low-fat Cheddar cheese
• ⅓ cup all-purpose flour
• 2 Tbs. chopped fresh sage
• ¾ tsp. salt
• ¼ tsp. ground black pepper
• 1 small rutabaga, thinly sliced (5 oz.)
• 1 medium russet potato, sliced (5 oz.)
• ½ small yellow onion, thinly sliced (½ cup)
• ½ small fennel bulb, thinly sliced (½ cup)
• 1 cup low-fat milk

1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.

2. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.

3. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.

4. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

RECIPE: Fennel and Pear Salad

Ingredients:

-          2 fennel bulbs

-          2 unripe pears

-          Parmesan cheese

-          Dressing (see options below)

Trim and quarter 2 fennel bulbs; cut 2 unripe pears in half.  Use a mandoline to thinly slice everything; put in a large bowl.  Toss with dressing and add shaved Parmesan cheese.

Dressing options:

-          Option 1: Combine in a jar

o       1 cup olive oil

o       1/3 cup sherry vinegar or wine vinegar

o       1 to 2 teaspoons Dijon mustard

o       Salt and freshly ground black pepper

Cover the jar and shake vigorously.  Use as needed and store in the refrigerator.

-          Option 2: Combine in a jar

o       ½ cup olive oil

o       3 tablespoons lemon juice

o       2 tablespoons finely chopped parsley

-          Option 2: Use your own homemade dressing

-          Option 4: Use a store bought oil based dressing

RECIPE: Shaved Fennel Salad

Note: If you're using a knife to prep here, do your best to slice things very, very thinly - not quite see through thin, but close.

Ingredients:

1 medium-large zucchini, sliced into paper thin coins

2 small fennel bulbs, trimmed and shaved paper-thin

2/3 cup / .5oz/ 15g loosely chopped fresh dill

1/3 cup / 80ml fresh lemon juice, plus more if needed

1/3 cup / 80ml extra virgin olive oil, plus more if needed

fine grain sea salt

4 or 5 generous handfuls arugula

Honey, if needed

1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)

1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

RECIPE: Watermelon and Roasted Beet Salad with Fennel and Feta

Serves 6

Ingredients:

For dressing:

1 cup fresh tangerine or orange juice

3 tablespoons balsamic vinegar

1 small shallot, peeled and minced

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

6 sprigs cilantro, stemmed and chopped

4 large fresh basil leaves, chopped

1 teaspoon chopped fresh thyme

For salad:

1 large or 3 small golden beets( 9 0z. total), trimmed but not peeled

1 large or 3 small red beets, trimmed but not peeled

2 cups arugula, stemmed

3 cups watermelon cubes(about 1 lb. watermelon)

1/2 small fennel bulb, very thinly sliced

2 to 3 ounces sharp feta cheese

Procedure:

1. Roast beets until tender. Cool the beets and peel. Cut small beets in half; large beets into cubes.

2. Whisk together all dressing ingredients. Toss cooled beets in 1/4 of the dressing and set aside for at least 10 min.

3. Set a few arugula leaves on each plate. Top with watermelon and beet chunks. Scatter the fennel and crumble the feta over the top. Serve with additional dressing.

Submitted by Seth Burroughs

RECIPE: Fennel Mashed Potatoes

From Bon Appetit, February 2006

Ingredients:
2 tablespoons (1/4 stick) butter
1 fennel bulb, trimmed, quartered, cored, thinly sliced crosswise
1/2 teaspoon fennel seeds, crushed
2 1/2 pounds russet potatoes or Yukon Gold potatoes, peeled, cut into 2-inch pieces
1 cup (or more) half and half

Procedure:

1. Melt butter in heavy large skillet over medium heat. Add sliced fennel bulb and crushed fennel seeds and stir to coat. Sprinkle with salt and pepper. Reduce heat to low, cover, and cook until fennel is tender but not brown, stirring often, about 20 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)

2. Place potatoes in large saucepan. Cover with cold water and bring to boil. Reduce heat to medium and boil until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan; cook over medium heat until no liquid remains. Mash potatoes.

3. Add 1 cup half and half to fennel mixture and bring to simmer. Working in 2 batches, add fennel mixture to potatoes; stir to combine. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Re-warm over medium heat, adding more half and half as needed if dry.)

Submitted by Vicki Boyne

RECIPE: Carrot Fennel Soup

Adapted from Gourmet

Serves 6

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

Procedure:

1. Preheat oven to 450°F with rack in lowest position.

2. 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.

3. 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.

Serve soup sprinkled with reserved fronds.

Submitted by Stephanie Leonard

Apple Fennel Slaw

Serves 6-8

Ingredients:

1/4 cup sour cream or crème fraiche

1/4 cup mayonnaise

1/4 cup buttermilk or yogurt

juice from one lemon

1 tsp Dijon mustard

1 tbsp apple cider vinegar

2 tsp sugar

1 tsp poppy seeds

1/2 tsp salt

fresh ground pepper, to taste

1/2 tsp onion powder

2 small fennel bulbs (including tops)

2 green apples

1/2 cup shredded green cabbage

Procedure:

1 . Core apples, leaving skin on, and cut thinly into matchsticks. Toss immediately with the lemon juice or the apple cider vinegar to prevent browning.

2 . In a large bowl, combine the rest of the dressing ingredients. Set aside.

3 . Thinly slice the fennel bulbs and green cabbage. Finely dice the fennel tops.

4 . Combine apples, fennel, fennel tops, and cabbage with dressing. Mix well and allow to sit for before serving.

Submitted by Stephanie Leonard

RECIPE: Zucchini Fennel Slaw

Contributed by member Laura Grund

3 tablespoons mayonnaise
2 teaspoons fresh lemon juice, divided
3 tablespoons chopped chives
1 teaspoon grainy mustard
1/8 teaspoon cayenne
¼ cup zucchini, coarsely grated
1/2 small fennel bulb, trimmed and thinly sliced

Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepper in a medium bowl. Add fennel and zucchini and lemon juice to mayonnaise mixture in medium bowl and toss to combine slaw.

RECIPE: Orange and Fennel Salad

From the Whole Foods website

Serves 4

Ingredients

3 tablespoons orange juice
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 medium fennel bulb, trimmed, halved lengthwise and thinly sliced
3 large navel oranges, peeled and sliced into thin rounds
1 small red onion, peeled and thinly sliced
1/3 cup sliced almonds

Method

In a small bowl, whisk together orange juice and olive oil. Taste and adjust seasoning with salt and pepper.

Divide arugula among 4 salad plates; set aside. Toss fennel with orange slices and red onions, then arrange on top of arugula. Drizzle reserved dressing over the top, garnish with almonds and serve.