old water and let soak for at least 1 hour.
Cook tagliatelle in a large saucepan of boiling, salted water according to package directions.
Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 8 mins, turning, until browned and cooked through. Remove from pan and set aside. Add fennel to pan and cook for 6 mins. Return chicken to pan with wine and bring to a boil. Stir in cream, lemon peel and juice, and capers.
Drain pasta and return to pan. Add chicken mixture and toss to combine. Serve topped with fennel fronds.
econd side, about 5 minutes for medium-rare. Transfer patties to
Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to
ith salt & pepper.
Roast for 30 - 45 minutes on the
Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes
Place the spinach, orange sections, sliced fennel, fennel fronds, almonds, and mint into a large mixing bowl; set aside. Whisk together the olive oil, orange juice, cumin, onion powder, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss gently to dress. Serve immediately.
Whisk the dressing together and set aside.
Arrange the salad ingredients on either a platter or two salad plates.
Garnish with the fennel fronds.
Pass the dressing.
Preheat the oven to 400 degrees F (200 degrees C).
Combine carrots, onion, and olive oil in a bowl. Toss to coat and place on a baking sheet.
Roast in the preheated oven until carrots are tender, about 30 minutes. Transfer to a bowl.
Whisk honey, butter, lemon zest, salt, pepper, and garlic powder together in a small bowl. Pour over carrots and onions in the bowl and toss to coat. Add fennel fronds and toss to combine.
small saucepan, combine fennel, half the reserved fronds, and enough water
he fronds (lacy top) from the fennel, coarsely chop and reserve for garnish
he feathery green fronds form the fennel and reserve for the garnish.
nch dice and chop enough fennel fronds to measure 2 tablespoons. Heat
To make the caramelized fennel oranges, combine sugar, fennel seeds and 1 tbsp
oil. Add couscous and simmer for 10 mins. Drain. Set aside
Combine fennel, leek, cream and milk in
oosely with foil and cook for 8 mins. Turn, cover loosely
urface until smooth. Cover, refrigerate for 30 mins.
Heat remaining
nd cut in half (reserve fennel fronds and 1/4 bulb). Place
he beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and