Posts Tagged ‘fennel’

by Sarah Steimer

Fennel and carrot soup

The deep flavors of this soup could almost be mistaken for a bit of bacon fat or another meat product, but it all stems from slowly cooking the vegetables. Even the browned butter walnuts add another layer of depth to this very simple soup. The cream wouldn’t be totally necessary, but it’s certainly a nice touch (especially with that maple syrup).


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by Sarah Steimer

Grilled skirt steak with tomatoes

Bill and I had one of those great, lazy Sundays where we just wandered around a few Chicago neighborhoods until we were ready to eat dinner. He decided on this recipe and we had a little kitchen/grill collaboration on a gorgeous late afternoon — complete with some hoppy brews from Ohio left by a friend.


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by Caitlin Saniga

Shaved fennel, cucumber and celery with shallots and dill

This salad packs in lots of crisp flavors and crunchy textures — and I’m in awe of its aesthetics. To me, dill is one of the most beautiful herbs, and here, it acts as the crown jewel to an array of gorgeous green and purple vegetables. And don’t worry — it tastes as lovely as it looks!


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Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee


Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

Fava beans, fennel and mint aren’t flavors a lot of people are necessarily comfortable with – particularly all mixed together. Make sure you have a willing crowd, or a back-up dish.

  • 1/2 cup whole or sliced almonds
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 pounds fresh fava beans, shelled OR 3 pounds frozen
  • 2 tablespoons lemon juice
  • 2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
  • 2 tablespoons finely shredded fresh mint
  • 1 small head fennel, very thinly sliced, then coarsely chopped

Sauté the almonds in a small pan over low heat until they begin to brown. Remove from the pan and, if whole, chop into smaller pieces. Set aside.

Not sure about all the dainty flavors? Add some crumbled bacon.

Bring a large pot of water to a boil and blanch the shelled fava beans (or defrost the frozen beans) for about 2 minutes. Immediately submerge the beans in a bowl of ice water after blanching or defrosting to stop the process. Pop the beans out of their skin.

Whisk together the olive oil, lemon juice, salt and pepper in a medium bowl. Add almonds, fava beans, cheese and mint, toss to combine.

Place the bean salad over a handful of the fennel on each plate. Serve with a slice of toasted bread.

Makes four servings.

Recipe from: Martha Stewart

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