Source: bonappétit.com, Molly Stevens, November 2012Ingredients2 tablespoons unsalted butter, room temperature, divided1 tablespoon extra-virgin olive oil2 fennel bulbs (about 1½ lb.), trimmed, quartered, cored, thinly [...]
Source: marthastewart.com, Everyday Food, November 2009Ingredients1 fennel bulb, trimmed2 tablespoons fresh lemon juice 1/2 cup parsley leaves2 tablespoons extra-virgin olive oil Coarse salt and ground [...]
Source: Food52, September 20, 2016Ingredients5 tablespoons butter4 sprigs rosemary2 turnips, peeled and cut into 1/2 inch slices3 -5 golden beets, peeled and cut into 1/2 [...]
Source: Smitten KitchenOlive oil1 large onion, sliced (1 1/2 cups)2 cups (1/4-inch-sliced) fennel, top and core, if thick, removed3 cloves garlic, minced (1 tablespoon)1 pound [...]
Source: Food52, June 26, 2013Ingredients1 cup freekeh, cooked according to package directions and drained well1/2 cup finely chopped parsley1/2 cup finely chopped mint1 small bulb fennel, minced (about [...]
Source: Food52, July 8, 2014Ingredients1/2 cup French lentils3 to 4 cups water or vegetable broth1/2 cup kamut berries, soaked overnight and drained4 to 5 cups arugula and/or other mixed [...]
Source: Love and LemonsIngredients2 cups chopped kale¼ cup thinly sliced fennel, plus some chopped fronds½ cup cannellini beans, drained and rinsed1.5 cups stale bread (ciabatta [...]
Source: Love and LemonsIngredients½ teaspoon Dijon mustardbig squeeze of fresh lemon juice¼ cup pesto, more to taste (any pesto you like)4 cups mixed kale and [...]
Source: Food52, July 8, 2014Ingredientsfor the salad1/2 cup French lentils3 to 4 cups water or vegetable broth1/2 cup kamut berries, soaked overnight and drained4 to 5 cups arugula and/or [...]
Source: Bon Appetit, June 2014INGREDIENTS2 cups cooked barley (from about 2/3 cup dried)1 thinly sliced fennel bulb2 thinly sliced small golden beets1/2 thinly sliced small [...]