 Serves 2
2 firm navel oranges 1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise ½ cup very thinly sliced red onion 10 large whole lettuce leaves 8-10 large black olives 3 tablespoons extra-virgin olive oil 3 tablespoons fresh orange juice 2 tablespoons minced fennel fronds
0 Comments
 Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
 GRILLED FENNEL AND TOMATOES Serves:6 to 8
2 tablespoons Dijon mustard 2 tablespoons red wine vinegar ½ cup plus 6 tablespoons good green olive oil Salt and freshly group pepper to taste 6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms varieties work 3 medium bulbs of fennel, fronds removed and reserved
To Pan Braise:
To Grill:
NOTE: The core of the fennel bulb remains intact through both cooking processes. It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.  Serves 6
⅔ cup Pernod or ouzo 6 tablespoons good green olive oil 4 tablespoons fresh squeezed orange juice 4 tablespoons lemon juice 3 tablespoons grainy Dijon mustard 5 tablespoons light brown sugar 1½ tablespoons thyme leaves 1 heaping tablespoon fennel seeds, lightly crushed ½ cup dry white wine 3 small to medium bulbs of fennel 1½ large chickens divided into pieces, Or 12 pieces of chicken, skin on and bone in 6 blood oranges, unpeeled and sliced crosswise in ¼ inch slices Salt and freshly ground pepper 3 tablespoons minced parsley
 Recipe by Anna Gill
Serves: 4 1 small shallot, minced 2 tablespoons freshly shredded flat-leaf parsley 2 tablespoons red wine vinegar 2 teaspoons fresh thyme leaves Kosher salt, freshly ground pepper ⅓ cup extra-virgin olive oil 2 cups cooked black quinoa, cooled ½ cup diagonally sliced yellow squash ½ cup diagonally sliced zucchini ½ cup diced tomatoes ½ cup sliced fennel ¾ cup torn mixed leafy greens, sprouts, and herbs ⅓ cup chopped red, yellow, or white onion or scallions 2 tablespoons pine nuts (optional) 1. Pulse first 4 ingredients in a blender or processor until combined; season with salt and pepper. 2. With the blender or processor running, slowly drizzle in oil and process dressing until well blended. Set the dressing aside. 3. Place remaining ingredients in a large bowl. Drizzle with a scant 3 tablespoons dressing and toss to coat. 4. Serve the remaining dressing alongside for additional drizzling if desired.  Recipe by Anna Gill
Serves: 6 4-5 medium fennel bulbs (about 5 pounds), trimmed, feathery leaves reserved 3 navel oranges -2 sliced, peel, pith and seeds removed, 1 juiced Juice of 1 small lemon ¼ cup plus 2 tablespoons extra-virgin olive oil 2 teaspoons salt 1 teaspoon shredded cilantro ¼ teaspoon freshly ground pepper 1 tomato, peeled, seeded and diced ¼ cup black Galatea or Calamata olives 1. Halve the fennel bulbs lengthwise and remove the tough cores. 2. Slice the stalks crosswise into manageable sections. 3. Arrange the sliced fennel and the orange slices in a flat serving dish. 4. Add the citrus juices, olive oil, salt, cilantro and pepper to a blender or a small processor and puree until thoroughly combined. 5. Pour over the fennel and orange slices. 6. Sprinkle the olives and the reserved feathery fennel leaves on top and serve.  Recipe by Anna Gill
Serves: 4 24 large shrimp, shelled and deveined 3 tablespoons mayonnaise 3 tablespoons lite extra virgin olive oil ½ cup chopped chervil, plus 4 sprigs for garnish 1 tablespoon freshly ground pepper 1 small lemon, juiced ½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces 6 medium radishes, cut into bite-sized pieces 3 small stalks fennel, trimmed and sliced into bite-sized pieces Crisp lettuce, enough for 4 servings 1. Prepare ice bath for shrimp 2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside. 3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside. 4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well. 5. Prepare four serving dishes with lettuce leaves. 6. Spoon the shrimp and vegetable mixture over the lettuce and serve.  Recipe by Anna Gill
Serves: 4 to 5 1 cup red quinoa 2 cups water ½ small zucchini, diced small ½ small yellow squash, diced small 3 to 4 stalks fennel, diced small 1 cup snow pea shoots ¼ cup good green olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1. Cook the quinoa in water according to the package directions. Set aside to cool. 2. In a small jar, mix the olive oil, lemon juice and mustard. Shake hard and set aside. 3. Mix the diced vegetables with the cooled quinoa gently. 4. Drizzle the dressing over the top and toss again. 5. Dish the salad into serving bowls. Garnish with the shoots and serve.  Recipe by Anna Gill
Serves: 4 2 fennel bulbs, halved or quartered vertically, core in tact 2-3 tablespoons minced fennel fronds 2 tablespoons olive oil 1 clove garlic, pressed or minced Zest and juice (½ cup) of 1 small orange ¼ teaspoon sea salt ⅛ teaspoon freshly ground black pepper ½ cup dry white wine ¼ cup chicken broth 1. Preheat oven to 400o. 2. Heat oil in a Dutch oven over medium heat. 3. Add garlic and sauté until golden. 4. Add fennel in a single layer and brown lightly. 5. Remove fennel to a plate. 6. Add wine, broth, juice, 1 tablespoon of the fronds and ½ the orange zest, bring to a simmer and reduce to half its volume. 7. Return fennel to the Dutch oven. Place in the heated oven for approximately 15 to 20 minutes, depending on the size of the bulb, until it is tender to the fork. 8. Place fennel on a serving dish. Sprinkle with remaining orange zest and fronds. Serve.  Recipe by Anna Gill
Serves: 4 ½ small red onion, very thinly sliced ¼ cup cider vinegar Sea salt and freshly ground white pepper 1 small bulb of fennel 4 blood oranges 8 to 12 fat Gaeta olives 2 tablespoons extra-virgin olive oil 2 tablespoons shredded basil leaves 1. In a bowl, toss the red onion with the vinegar and season with sea salt and white pepper. Let stand at room temperature until softened, 15 minutes. Drain. 2. Meanwhile, using a sharp knife, peel the oranges, removing all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits. 3. Clean and thinly slice the fennel in circular pieces where possible. 4. Arrange the fennel and oranges slices on a platter and scatter the red onions and the olives on top. 5. Drizzle with the olive oil and season with sea salt and white pepper. Garnish with the basil and serve. |