Fennel recipes.

[beac]

As I anxiously await the sprouting of my fennel seeds (first attempt to grow it at home), I'm dreaming of making some of these recipes:

Florence Fennel Recipes

Oven Potatoes with Fennel

Ingredients: 20 ounces Yukon Gold potatoes, cut in 1/2" cubes
1 medium fennel bulb, trimmed and cut in 1" slices
1 medium sweet onion, diced
1 tablespoon fresh parsley, minced finely
2 teaspoons vegetable oil
1/2 teaspoon salt
freshly ground black pepper -- to taste

Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately.


Linguine with Vegetables (the mix of flavors in this sounds weird, but I'm willing to give it a shot...)

Ingredients:
1 lb. linguine, uncooked
1/2 cup chopped cilantro
1/8 cup chopped mint
1/4 cup grated Parmesan cheese
5 Tbsp. olive oil, divided
Salt and pepper, to taste
1 cup fresh peas
2 cloves garlic
1 cup sliced sweet onion
1 cup. diced yellow squash
1 cup diced zucchini
1 (12 oz.) can crushed tomatoes
1/2 cup diced fennel bulb

To make pesto: In a blender or food processor, purée the cilantro, mint, Parmesan cheese, and 3 Tbsp. of oil. Add salt and pepper to taste. Set aside.

For vegetables: Blanch the peas in boiling water for three minutes; drain; rinse in cold water. Heat a large pot over high heat. Add the remaining 3 Tbsp. of oil, garlic, and onions, and mix well. Add the peas and other vegetables, except the tomatoes, and continue cooking over very high heat until the vegetables are tender. Add the tomatoes and season with salt and pepper. Remove the pot from the heat.

For pasta: Cook the pasta according to package directions; drain. Toss the pasta with vegetables over low heat, mixing in half of the herb pesto mixture. Serve with a spoonful of pesto, and garnish with Parmesan cheese and springs of cilantro. Makes eight servings.


Fennel and Pepper Coleslaw

Ingredients:
1 medium fennel bulb, very thinly sliced
2 medium red and/or yellow bell peppers, thinly sliced
4 scallions, finely chopped
2 tablespoons mayonnaise, regular or light
1 tablespoon grated orange rind
1 tablespoon cider vinegar

Combine all the ingredients in a medium bowl; toss well. Let stand at least 10 minutes to blend the flavors.


Found here: http://www.gardenguides.com/502-florence-fennel-essential-italian-herb.html

[The empressof all]

1. I like fennel in ColeSlaw

That recipe you posted looks great. I usually just shred it with the cabbage and add a hint of horseradish to the dressing.

I also make a shredded Fennel/Beet Salad that I serve with an Orange Vinaigrette. (Basic Vinaigrette with a splash of OJ and Orange Zest)

[beac]

2. Sounds yummy.

I'm a recent convert to fresh beets, after spending a lifetime traumatized by the scary gelatinous ones that come from cans.

Will add this to my summer salad list. Thanks!