f the oranges in half and squeeze 2 tablespoons juice. In
Place the fennel and orange in a large bowl. Drizzle with olive oil and vinegar; sprinkle with poppyseeds and salt. Chill and serve over a bed of arugula.
y with paper towels and season with salt and pepper. Working with
heat olive oil, bay leaf and thyme over low heat for
ronds from the fennel and reserve. Remove the stalks and cut a slice
eat till shimmering.
Add fennel and cook, stirring occasionally, until softened
rate enough zest from 1 orange to measure 1 tablespoon. Cut
Thinly slice fennel and red onion.
Drain mandarin oranges.
Put in bowl.
Toss with butter lettuce, vinegar, olive oil and salt and pepper to taste.
Add nuts if using.
inch cake pan and line base and sides with baking
at. Cook pine nuts, garlic and cumin, stirring, for 2-3
350\u00b0F. Lightly grease and line an 8 inch square
Combine dried fruit, brandy, and orange peel and juice in a large bowl.
pperware container, just add everything and shake, but a mixing
Whisk together scallion, honey, orange zest, orange juice, lime zest, lime juice and oil. Season. Add beets, fennel and herbs and toss to combine. Arrange on a serving platter and garnish with fennel fronds.
Spray a large skillet with no stick cooking spray and heat on high. Season pork with a little pepper. Cook for 2 mins each side. Reduce heat to medium and cook for 4 mins. Cover loosely with foil and let stand in a warm place for 3 mins. Slice thinly.
Meanwhile, combine fennel, orange segments, green onions and parsley in a bowl. Drizzle with combined olive oil and reserved orange juice. Toss to coat. Serve salad topped with sliced pork.
In a large saucepan, heat oil on medium. Cook onion and sliced fennel 10 mins, until soft but not colored. Add garlic and orange zest and cook 1 min. Stir in potatoes and wine. Bring to a boil. Reduce heat and simmer, covered, 20 mins, or until potatoes are tender. Gently stir in fish and cook 6 mins, or until fish is opaque. Sprinkle with fennel leaves to serve.
Place radicchio leaves and fennel slices in a serving bowl.
Peel oranges, removing all white pith. Remove segments by cutting between the membrane sections. Add orange segments, parsley, reserved fennel fronds and lemon juice to radicchio. Season to taste and drizzle with olive oil. Toss well and serve.
Melt butter in a large skillet on medium-high heat. Cook chicken until well browned and tender.
For the dressing, whisk all ingredients in a medium bowl. Season.
Place chicken in large bowl with fennel, olives, onion, orange, arugula and dressing. Toss gently to combine.
Place the fennel and parsley in a serving bowl and toss to combine. Place the orange juice, oil, mustard, salt, and pepper in a bowl and whisk to combine. Pour over the salad and serve with the
.
ide. Juice lime, lemon and orange; combine juices and set aside.
To