Fennel, a slightly sweet, licorice-like root vegetable, isn't just available year-round; it's also incredibly versatile, largely in part because its bulb, stalks, and fronds are all edible. A key ingredient in Mediterranean and Californian cuisine, fennel tastes amazing roasted, grilled, or sautéed. To make the most of fennel, read our tips for washing and prepping this multifunctional root vegetable.
It's easy to get in a salad rut and make the same salad over and over again. But, as I've vowed to eat more healthy (and, therefore, eat more salads), I'm saying bye-bye to boring salads — and I'm starting with this delicious citrus salad. The combination of oranges and fennel is a classic Italian pairing; I've built upon it by adding creamy avocado and salty black olives. The dressing is a simple mixture of oil, white wine vinegar, and fresh-squeezed orange juice. For a super colorful salad, use a mixture of Valencia and blood oranges. Serve alongside roast fish, a grilled cheese sandwich, or piping hot bowl of soup. Get the recipe now.
Although I've eaten rhubarb plenty of times in restaurants, I don't have that much experience cooking it. Since it's in season now, during Spring, I've vowed to use rhubarb in all sorts of applications, from savory to sweet.
First up? This well-balanced salad with arugula, fennel, and goat cheese. Raw rhubarb tastes like crunchy, unripe strawberries, but a rapid roast with a glaze of honey results in soft, juicy, and slightly sweetened rhubarb stalks.
I love this salad because it combines so many textures: creamy, tender, and crisp. An easy and tangy balsamic vinaigrette lets the pure flavor of the vegetables shine. Enjoy for lunch or serve as a part of a dinner menu. Get the recipe for this elegant and delicious salad now.
Hoping to steer clear of a hectic Monday night? Consider putting together a seafood stew that makes use of leftover scallops and doesn't require too much attention.
This recipe calls for white fish, scallops, and shrimp, all of which can be purchased frozen and defrosted beforehand — a great way to enjoy the bounty of the sea on a shoestring budget.
Since all the ingredients cook quickly, dinner will be ready in less than half an hour. Make this tonight when you get the recipe.
When short on time, I can't deny the appeal of an easy, flavor-packed pasta dish. Since I'm also a fan of fennel, pine nuts, and Parmigiano-Reggiano, this is on the top of my to-make list. Check out this herb-y recipe when you read more
When making a salad that is to be the main course of a meal, I like to take the time to ensure that the salad is really special. The more fresh flavors and interesting textures it has, the more satisfying the salad will be. This recipe guarantees a hearty and memorable dinner salad. It combines sweet and crunchy candied walnuts with crisp fennel, juicy tangerine segments, and salty olives. A bright apple cider vinaigrette coats the greens and veggies. If you enjoy cheese in salads, toss in some crumbled goat cheese. Learn how to assemble this simple but stunning salad after the break.
Have you ever played Apples to Apples? The wildly entertaining game that's all about words and comparisons? It's my new favorite party game — I love it so much that I'm joining forces with FabSugar to host an Apples to Apples party! Fab's inviting equal amounts of boys and girls to her house, and I'm in charge of the food and drinks. Each item on the menu includes (no surprises here) apples! Since the party is on a Thursday evening, I'll keep things simple by serving two dishes that can be made in advance. Guests can help themselves to sausage, fennel, and apple skewers or fill a mug with steaming sweet potato, chipotle, and apple soup.
These apple recipes would be fun at any Winter-themed dinner so get them now after the break.
With the cold weather, the time is right to add vibrant color and fresh flavor to salads. Since it's blood orange season, I like to toss this tangy citrus into a simple salad recipe. If your local market doesn't carry blood oranges, you can easily substitute them with regular oranges or even grapefruit.
I was worried that the ribbons of shaved fennel would overpower the salad, but the fennel is mild once mixed with the oranges, arugula, ricotta salata, and a complex red wine vinaigrette. Brighten your Winter salads by reading more.
The aroma of fennel alone is enough to draw me in. I love the flavor and the crunch, and add it to my salads, sauces, stews, soups, and more.
It's like a more substantive version of celery — same kind of texture, but a lot more personality. I'm a total fan of its distinct taste, but I know some who aren't so in love with the licorice-like veggie.
What do you think? Are you a fennel fanatic or not so into it?
Source: Flickr user quinn.anya
The best and most filling salad recipes are ones that have lots of flavors, textures, and ingredients. For example, a salad that's packed with beets, fennel, olives, oranges, onions, and greens is complex enough to stand alone as a meal. It may take a little time to chop and prep the veggies, but the resulting salad is worth the effort. Serve with a slab of good cheese and a chunk of crusty bread, and you've got a dinner that's perfect for last-minute holiday entertaining.
Check out the vegetarian-friendly recipe and read more
