inutes.
Meanwhile, toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried
open the grill, and place fennel slices directly on the grates
Slice the fennel bulbs thinly; chop the fennel fronds and set them aside to
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.
uring cooking.
Sprinkle the fennel seeds over the top and
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.
Add spinach, green onions, dill, fennel fronds, and mint; simmer 5 minutes
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.
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.
owest position.
Chop enough fennel fronds to measure 1 T and
rimp, but if you're using larger ones, do devein
nd dressing.
Rinse the fennel bulbs to make sure they
Separate the fennel fronds from the bulb and stems. Finely mince the fronds to
he beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and
dd the leek and chopped fennel bulb and cook until lightly
Combine fennel, leek, cream and milk in
dd chopped onion and fresh fennel (if using) along with 1 teaspoon
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.
nch dice and chop enough fennel fronds to measure 2 tablespoons. Heat
hinly, setting aside the green fennel fronds.
Cut fish in bite