br>Add chopped onion and fresh fennel (if using) along with 1 teaspoon
Cook fennel in large pot of boiling
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
oil.
Add the sliced fennel bulb and the bucatini and
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
Using microplane or other grater, zest
side, about 3 minutes. Using spatula, carefully transfer onions to
il, salt, pepper, garlic, fennel seed, and fresh parsley in a small
arrot.
If using whole fennel seed, toast the fennel seeds in a
Soup:
1. Remove rind from watermelon and discard.
2. Cut water melon into chunks and put into blender
3. Add tomato confit, spices and 1/2 the chilies and lime juice.
4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
5. Pour into individual serving dishes.
Creme
1. In a small bowl, combine yogurt, fennel and zest.
2. Top each bowl of soup with a small dollop of fennel creme.
he lemon slices, half the fennel sprigs and some butter inside
/3 of the feathery fennel leaves, slice it in two
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.
Add spinach, green onions, dill, fennel fronds, and mint; simmer 5
educe heat to low. Add fennel, coriander, paprika to pan and
In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
Pour in the wine (or lemon juice), and basil.
Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
Season to taste with salt and pepper.
To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
ice and add 1 cup fresh water. Cover and bring to
Trim long stalks from fennel down to the bulb.
Chop and reserve 2 tablespoons of feathery greens from stalks.
Slice bulb into thin strips.
Prepare a medium skillet with cooking spray.
Heat oil in skillet; saute fennel strips and onion until fennel is crisp-tender, about 8 to 10 minutes.
Stir in tomatoes, salt and pepper.
Garnish with chopped fennel greens.
Blend first 7 dressing ingredients in food processor. With machine running, gradually add oil and process until well blended. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before using.) Toss fennel and greens with dressing. Enjoy!
/2 of the sliced fennel.
Place the fish on