138737 baked oysters fennel pureee shallots Recipes

fennel bulb, sour cream french onion dip, red onions, minced, green onions, thinly sliced, fresh chives (to garnish ), vegetables, for dipping (carrots, radishes, cucumbers, zucchini)

fennel bulbs, sliced, onion, sliced, olive oil, caraway seed, halloumi cheese, cubed, black pepper

fennel bulbs, stalks discarded, celery ribs, leaves discarded and stalks thinly sliced, ball buffalo mozzarella (optional), grated lemon zest, fresh lemon juice, good-quality fruity extra virgin olive oil, fine sea salt

fennel bulbs, sweet oranges, spring onions, to garnish, olive oil, lemon juice, salt and black pepper

fennel bulb, trimmed and sliced, oranges, sliced into rounds, olive oil, red wine vinegar, poppy seed, salt, arugula, rinsed, dried and chopped

fennel bulbs, trimmed and very thinly sliced, sweet onion, very thinly sliced, fresh lemon juice, olive oil, salt, fresh ground pepper, chopped fresh cilantro, chopped preserved lemon, chopped pitted, oil-cured black olives (about 10 olives) or 2 tbsp kalamata olives (about 10 olives)

fennel bulbs, thinly sliced, radish, thinly sliced, extra virgin olive oil, extra virgin olive oil, fresh lemon juice, kosher salt, fresh ground pepper

fennel heads , chopped into largish chunks (with some green branches still attached, the leaves will be used for garnishing the soup), fresh tomatoes or 500 g canned peeled tomatoes, vegetable stock, potatoes, peeled and diced, garlic cloves, chopped, onion, olive oil, salt & pepper, to taste, coriander powder

fennel bulb, about 3/4 lb, trimmed and quartered lengthwise and sliced thin lengthwise, fresh baby spinach, trimmed, washed and spun dry, walnuts, coarsely chopped, and lightly toasted, roquefort cheese, crumbled (you can substitue any other fine quality blue cheese), sherry wine vinegar, vegetable oil, walnut oil

fennel bulbs, with fronds, carrots, coarsely grated, fresh lemon juice, balsamic vinegar, extra virgin olive oil, spanish green olives, pitted and finely chopped, dried aleppo chilies (optional) or 3/4 tsp espelette chili pepper flakes (optional), sun-dried tomatoes packed in oil, drained and very thinly sliced, chopped flat leaf parsley

fennel bulbs, roughly chopped, dry white wine, fresh thyme, garlic, peeled and sliced, red chile , deseeded and chopped, lemon, juiced, extra virgin olive oil, chopped flat leaf parsley

fennel bulbs, trimmed and thinly sliced, flat leaf parsley, orange juice, olive oil, grainy mustard, sea salt, cracked black pepper

fennel bulb, tomatoes, white breadcrumbs , course, parmesan cheese, grated, red onion, garlic cloves, minced (keep 1 separate), lemon zest, olive oil, gruyere, grated (optional)

fennel seeds, garlic powder, rosemary, onion powder, black pepper, kosher salt, olive oil

fennel bulbs, tart green apple, dijon mustard, balsamic vinegar, olive oil, fresh lemon , juice of, salt and pepper

fennel bulbs, trimmed and quartered, olive oil, chicken broth, honey, white wine, mustard seeds, salt and pepper

fennel seed, dijon mustard, dry mustard, sugar, white wine vinegar, virgin olive oil

butter, plus more, butter , for baking dish, sliced large shallots (about 6), elbow macaroni (2 cups), half-and-half, hot sauce (such as cholula), coarsely grated extra-sharp cheddar cheese (about 8 oz), all-purpose flour (or slightly more if you prefer a thicker sauce), crumbled soft fresh goat cheese