Three Fennel Recipes To Make You A Fennel Lover

People seem to be pretty divided on their opinion of fennel. Those who hate licorice claim they'll never be fennel lovers -- and we must admit some of us used to agree. But after trying these three recipes that not only tame down the anise-y flavor of fennel, but are also just delicious on their own, we bet you'll quickly be converted to Team Fennel!

Fennel Frond Pesto
(makes approximately 1/3 cup pesto)

Fennel frond pesto is mild in flavor and a fantastic way to make pesto, especially if you're out of basil. Reserve the bulbs for the two other recipes below and save the stalks for our Root to Stalk Broth.

INGREDIENTS:
1 cup fennel fronds, torn from stalk and roughly chopped
3 tablespoons pistachios
1 garlic clove
3 tablespoons olive oil

DIRECTIONS:
Using a food processor or blender, combine all ingredients until smooth and combined. Enjoy on sandwiches, stirred into your favorite pasta or as a dip.

Roasted Fennel with Parmesan
(serves 2 as a side)

We couldn't believe how good this fennel was once it was sprinkled with Parmesan and roasted. Reserve the fennel fronds for the pesto recipe above and save the stalks for our Root to Stalk Broth.

INGREDIENTS:
1 teaspoon olive oil
1 fennel bulb
2-3 tablespoons Parmesan cheese, grated
salt and pepper to taste
1 teaspoon fennel fronds, minced (optional)

DIRECTIONS:
Preheat the oven to 375 degrees Fahrenheit. Trim about one inch off the bottom of the bulb. Using a mandoline or a very sharp knife, thinly slice the rest of the fennel bulb. Place in a roasting pan or baking sheet and drizzle with olive oil. Toss to coat, then sprinkle Parmesan on top. Season with salt and pepper and roast for 30 min, or until the fennel starts to turn golden. After the fennel is cooked, sprinkle with the fennel fronds and serve!

Fennel Salad with Mint Vinaigrette
(serves 2 as a side)

This shaved fennel salad from Simply Recipes is what really helped change our opinion on fennel. The crunch of the fennel paired with the mint vinaigrette and cool yogurt had us dreaming about this salad for days afterward. Reserve the fennel fronds for the pesto recipe at the top and save the stalks for our Root to Stalk Broth.

INGREDIENTS:
1 fennel bulb
1 teaspoon sugar
2 tablespoons lemon juice (approximately 1/2 a lemon)
1/2 teaspoon mustard (we used the Whole Grain Beer Mustard from Pantry House)
large pinch of salt (approximately 1/4 teaspoon salt)
1 tablespoon fresh mint, chopped
2 teaspoons onion, chopped
yogurt for dipping (you could also mix it in the salad too)

DIRECTIONS:
Trim about one inch off the bottom of the fennel bulb. Using a mandoline or a sharp knife, thinly slice the rest of the fennel bulb and place in a bowl. In a jar or a small bowl, make the vinaigrette. Combine the sugar, lemon juice, mustard, salt, mint and onion and shake or stir to combine. Pour over the fennel and stir to combine. Refrigerate the salad for an hour to let the flavors marinate. Serve with the yogurt for dipping and a side of rice if you're looking for a more complete meal.

How To Add Fennel To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery.

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