Posts Tagged "fennel"

Herbed Beets with Fennel Salad

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Adapted by Farmer Dave’s FromChow.com With a flavor reminiscent of anise, fennel is delicious shaved raw into salads with citrus vinaigrettes, roasted with parmesan cheese and added to soups. Ingredients   1 bunch beets 1 head fennel 1 Tablespoon olive oil 1 Tablespoon unsalted butter 2 1/2 Tablespoons dry vermouth 1 Tablespoon whole grain dijon mustard Juice of 1/2 lemon 1 Scallion, finely chopped 1/4 bunch tarragon, finely chopped Salt and pepper Directions 1) Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the...

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Cabbage with Hot Sauce

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Adapted by Farmer Dave’s from Orangette Ingredients: ½ head green cabbage, quartered and sliced into ¼-inch-thick ribbons ½ medium fennel bulb, thinly sliced (optional) Canola oil, peanut oil, or refined coconut oil ¼ tsp. to 1 tsp. sambal oelek, or sriracha to taste Soy sauce, to taste Salt, to taste (optional) Directions: Place a wok over high heat. Let it heat thoroughly; it should even smell hot. Working quickly, pour in a tablespoon or two of oil, and then immediately add the cabbage and the fennel, if using. Stir briefly to coat with oil, and then leave it alone for a...

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Stuffed Squash with Italian Sausage and Fennel

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Ingredients (quantities listed are for 6-8 small-medium assorted squashes. You can increase or decrease the quantities depending on how many squashes you will be stuffing): 6-8 assorted squash, cut in half and seeds scooped out (or for patty pan squash, remove a slice off the top and scoop out the seeds) 1 lb. sweet Italian sausage (bulk, or with casings removed) 1 cup cooked quinoa (or other grain of choice) 1 bunch parsley (basil would also work here, as would smaller quantities of oregano or sage) 3 cloves garlic, minced 1-2 tablespoons olive oil 2 small onions, chopped 2 small bulbs...

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Roasted Eggplant and Fennel Salad

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Ingredients: 1 medium-sized eggplant 1 large fennel bulb 2 garlic cloves or 3 small ones, whole and still wrapped in skin 3 Tablespoons of chopped herbs (any kind you have on hand) 1 Tablespoon chopped scallions 2 Tablespoons pine nuts 1 teaspoon cumin 1 dash paprika Salt and pepper ¼ cup + 1 Tablespoon olive oil 1 Tablespoon sesame oil 1 Tablespoon lemon juice Directions: 1.   Preheat your oven to 400. Cut the eggplant into one inch cubes and add to a large bowl, toss with 1/4 cup olive oil and salt (large rock salt if you have it). Slice the fennel into thin frons by slicing it in...

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Fennel and Kolhrabi Salad

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Ingredients: 1 small bulb fennel, well-cleaned and trimmed 1 small, tender kohlrabi, peeled and trimmed 1/2 red onion sliced into thin half-moons 1 cup flat leaf parsley, minced zest of 1 lemon 1/4 cup olive oil 2 tablespoons lemon juice salt and pepper to taste pinch of red pepper flakes fennel leaves Directions:   Julienne the fennel and kohlrabi. Toss with the red onion and parsley. Combine the olive oil and and lemon juice, and drizzle on the dressing, add a few pinches of salt and tons of pepper. Taste, adjust salt and acid levels. Plate and give each serving a good squeeze of...

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