fennel

[Guest guest]

Someone had asked about fennel -

 

We use it in salads primarily - I do one with romaine, fennel, red

onion, parsley then toss with oil and vinegar & top with parmesan if

you choose - always a hit cuz it has the different flavor. When you

use fennel in salad slice it thin like you would cabbage.

 

If you are interested - check out foodtv.com - Rachel Ray has a

great fennel slaw recipe (I don't have it on hand or I'd just copy

it) it combines the fennel with raisins, pine nuts and orange among

other things. I have had success with this too!

 

m

[Guest guest]

That's so funny, right under your e-mail in my inbox was an e-mail from

VegNews with the subject line " VegNews Recipe Club: Savory Fennel Pasta "

Here's the recipe:

 

Pasta may well be one of the most comforting bases for a meal. Warm,

perfectly cooked *al dente* pasta, topped with a hearty, vegetable-packed

tomato sauce is just about the best possible way to end a long day full of

work, rain, and all the other elements of daily life that make you crave a

little comfort in the evening. This chunky sauce is an absolute standout;

it's rich, filling, and punctuated with a sweetness from the fennel and an

extra depth of flavor that comes from roasting the veggies. Pine nuts and

capers make this an extra-authentic Italian meal, so don't forget to enjoy

with a slice of rustic bread and a glass of your favorite Chianti.

 

**Serves 2

 

*What You Need:*

5 tablespoons olive oil, divided

4 cups roma tomatoes, cut into thick slices

1 large bulb fennel, stalks and core removed, quartered, and thinly sliced

4 cloves garlic, minced

1-1/2 tablespoons balsamic vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

8 ounces spaghetti

3 tablespoons pine nuts, toasted

1/8 cup black olives, sliced

2 tablespoons capers

3/4 cup fresh basil, sliced into ribbons

 

*What You Do:*

1. Preheat oven to 400 degrees. On a baking sheet lined with parchment

paper, toss together 2 tablespoons olive oil, tomatoes, fennel, garlic,

balsamic vinegar, salt, pepper, and oregano. Bake for 40 to 45 minutes,

tossing once or twice during cooking, until tomatoes are soft and fennel has

slightly caramelized. Remove from oven.

 

2. While veggies are roasting, prepare pasta according to package

directions. When pasta is almost done, remove 1/2 cup of the pasta water and

reserve. Drain cooked pasta.

 

3. Toss pasta with roasted vegetables, adding a few tablespoons of the

reserved cooking water if necessary. Add pine nuts, olives, capers, basil,

and remaining extra olive oil. Serve immediately

Heather

 

 

On Wed, Feb 11, 2009 at 5:54 PM, iimmccff <ingamcfadden wrote:

 

> Aloha, My CSA box is filled with fennel this week. I am at a loss as

> what to do with 12 stunningly beautiful fennel. Help?

>

>

>

 

 

 

[Guest guest]

This recipe just came out in VegNews. Perfect timing!

 

 

Serves 2

 

What You Need:

5 tablespoons olive oil, divided

4 cups roma tomatoes, cut into thick slices

1 large bulb fennel, stalks and core removed, quartered, and thinly

sliced

4 cloves garlic, minced

1-1/2 tablespoons balsamic vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

8 ounces spaghetti

3 tablespoons pine nuts, toasted

1/8 cup black olives, sliced

2 tablespoons capers

3/4 cup fresh basil, sliced into ribbons

 

 

 

What You Do:

1. Preheat oven to 400 degrees. On a baking sheet lined with

parchment paper, toss together 2 tablespoons olive oil, tomatoes,

fennel, garlic, balsamic vinegar, salt, pepper, and oregano. Bake for

40 to 45 minutes, tossing once or twice during cooking, until

tomatoes are soft and fennel has slightly caramelized. Remove from

oven.

 

2. While veggies are roasting, prepare pasta according to package

directions. When pasta is almost done, remove 1/2 cup of the pasta

water and reserve. Drain cooked pasta.

 

3. Toss pasta with roasted vegetables, adding a few tablespoons of

the reserved cooking water if necessary. Add pine nuts, olives,

capers, basil, and remaining extra olive oil. Serve immediately.

 

 

 

 

 

, " iimmccff " <ingamcfadden

wrote:

>

> Aloha, My CSA box is filled with fennel this week. I am at a loss

as

> what to do with 12 stunningly beautiful fennel. Help?

>

[Guest guest]

I have not yet tried this; it's from another group:

 

Roasted Green Beans, Potatoes and Fennel

 

2 fennel bulbs

1 1/2 pounds new potatoes, thinly sliced (about 12)

1/2 cup olive oil

1 teaspoon fine-grain sea salt*

1 1/2 pounds small green beans, trimmed

1/2 teaspoon freshly ground pepper

 

Trim bases from fennel bulbs; cut bulbs into quarters.

 

Toss together fennel, potato, and oil in a 15 x 10 x 1-inch jellyroll pan;

sprinkle with salt.

 

Bake at 425*F (220*C) for 30 minutes. Add green beans, and toss gently. Bake 10

to 15 more minutes or until vegetables are lightly browned. Sprinkle with

pepper, and serve hot or at room temperature.

 

Makes 8 servings.

 

* 1 teaspoon salt may be substituted.

 

 

--- On Wed, 2/11/09, iimmccff <ingamcfadden wrote:

 

iimmccff <ingamcfadden

Fennel

 

Wednesday, February 11, 2009, 4:54 PM

 

 

 

 

 

 

Aloha, My CSA box is filled with fennel this week. I am at a loss as

what to do with 12 stunningly beautiful fennel. Help?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I wish I could afford fennel! My first thought is definitely

roasting. That's my first inclination with all vegetables because

they just taste so good!

 

Chandelle

 

On 2/11/09, iimmccff <ingamcfadden wrote:

> Aloha, My CSA box is filled with fennel this week. I am at a loss as

> what to do with 12 stunningly beautiful fennel. Help?

>

>

 

 

--

" The demand for equal rights in every vocation of life is just and

fair; but, after all, the most vital right is the right to love and be

loved. "

~Emma Goldman

[Guest guest]

12? Wow.

Well, I thought I hated fennel up until recently when my CSA box had some too

and included the following " recipe " and I actually tried it.

Now I can't wait for more fennel!

 

Mix in bowl:

* salad greens (can use something strong/bitter i.e. mustard, arugala, kale)

* fennel bulb, shaved into rounds (I used my mandoline but you could thinly

slice w/a knife if you'd like)

* orange slices (tiny fresh mandarin sections are perfect, but you can also cut

up a sweet orange into bite-size chunks)

 

Drizzle with:

* olive oil

* balsamic vinegar

 

Shake on top:

* salt

* pepper

 

Toss and enjoy!

 

(Oh, she also mentioned cheese, but I skipped that and didn't miss it)

 

I also heard recently that some people around here just put fennel slices

between sandwich bread and eat it like that, with whatever other favorite

sandwich fixings you like.