Heat 3 tbsp oil in a saucepan and saute the
ook onion in olive oil over low heat,
Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
Combine fennel, potato, and remaining ingredients in a bowl; toss well.
Arrange fennel mixture in a single layer in a cast iron pan.
Bake at 425\u00b0 for 50 minutes or until vegetables are tender, stirring once.
Cook the pasta in large saucepan of boiling water according to package directions. Drain.
Meanwhile, heat the oil in a medium skillet on medium heat. Cook the fennel and capers until the fennel softens. Add the wine and lime peel and juice; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 5 mins or until the liquid reduces by half.
Toss hot pasta, salmon and fennel mixture in a large bowl. Gently stir in the creme fraiche and spinach. Serve sprinkled with chives.
nd salt in a large bowl.
Toast fennel seeds in a medium
o cool. Place the fennel seeds in a mortar and pestle with
rim tough outer leaves from fennel; reserve fennel fronds for garnish, if
d black pepper. Brown chicken in the hot oil, about 5
ronds and bulb. Cut fennel bulb in half lengthwise; cut each
eathery green fronds form the fennel and reserve for the garnish
In a 3 to 4 quart pan, combine potatoes, fennel wedges
y looking areas from fennel. Cut each bulb in half from stem
with rack in lowest position.
Chop enough fennel fronds to
thick slices. Remove stalks for fennel; chop fronds (2 T) discard
Trim tops& bottoms of fennel bulbs.
Save a few
. Cut off fennel stalks and cut in half (reserve fennel fronds and 1
arge enough to hold the fennel in a single layer with butter
Trim stalks flush with fennel bulb and cut each bulb
Trim fronds from fennel and discard.
Slice fennel into small, thin strips
ough outer leaves from the fennel bulbs; halve bulbs lengthwise, then