73891 fennel spinach orange currant Recipes

extra-virgin olive oil, minced shallots, kosher or fine sea salt, fennel bulb, blood oranges, heads frisee , about 4 oz. each before trimming, coarsely chopped flat-leaf parsley, freshly ground black pepper, lemon , optional

coarsely chopped cooked lobster meat (about 3 lobsters), canola mayonnaise, chopped fresh tarragon, kosher salt, divided, sliced fennel bulb (about 1 medium), grated orange rind, fresh orange juice, fresh lemon juice, rice wine vinegar, extra-virgin olive oil, freshly ground black pepper, hot dog buns

pine nuts, olive oil, spinach, raisins or currants, balsamic vinegar, salt to taste, freshly ground black pepper

orange , zest of, fresh orange juice, dried currant, unbleached white flour, sugar, baking powder, salt, cold unsalted butter, egg yolk, buttermilk, milk, pecan pieces, coarsely chopped

currant jelly, cold water, divided, thawed orange juice concentrate, cornstarch, ground mustard, hot pepper sauce, king arthur unbleached all-purpose flour, salt, broiler/fryer chicken (3-1/2 to 4 lb), cut up, vegetable oil, diced celery, chopped onion, butter, water, uncooked instant rice, orange juice concentrate, salt

fennel bulb, trimmed and diced, mandarin orange segments, olive oil, white wine vinegar, salt and ground black pepper to taste

fennel seeds, finely ground, chicken cutlets (about 1 1/2 lb), unsalted butter, divided, vegetable oil, drained capers, chopped, fresh orange juice

fennel seeds, water, basmati rice, navel orange, white-wine vinegar, extra-virgin olive oil, fennel bupound (anise) with fronds, scallions, thinly sliced

orange juice, walnut oil, white wine vinegar, grated orange rind, heads belgian endive, separated into leaves, fresh spinach, navel oranges, peeled and cut into bite size pieces, fresh strawberries, quartered, walnuts, toasted, salt and black pepper

green olives , with pits, orange, unpeeled , sliced into 1/8-inch circles, whole almonds, with skin, fennel bulb, quartered, bay leaves, handful fresh thyme sprigs, red chile pepper , halved lengthwise, red wine vinegar, extra-virgin olive oil

whole sea bass, garlic, heads fennel , fronds removed and reserved, for garnish, extra virgin olive oil, orange , zested, salt and pepper, to taste, clementine vinaigrette , recipe follows, clementine juice, champagne vinegar, parsley, chopped, thyme, chopped, shallots, chopped, extra virgin olive oil, salt and pepper, to taste

fennel bulb, trimmed, oranges, peeled and trimmed of pith and segmented or sliced, blood oranges would add a brilliant colour contrast ), extra virgin olive oil, poppyseeds, shaved parmigiano-reggiano

lemon juice, dijon mustard, salt, fresh-ground black pepper, olive oil, tuna packed in oil, drained, drained and rinsed chickpeas (1 19-oz can), navel oranges, head romaine lettuce , cut into 1-inch pieces (about 3 cups), fennel bulb, cut into quarters and then into thin slices, red onion, chopped, jalapeno pepper , seeds and ribs removed, minced, chopped cilantro (optional)

eggs, dijon mustard, grated orange zest (from 1 orange), oranges, peel and pith removed, quartered through the ends and sliced crosswise into 1/4 inch thick pieces, salt, ground black pepper, sliced almonds , processed into fine crumbs in the food processor, panko breadcrumbs (japanese-style bread crumbs), boneless skinless chicken cutlets (5 to 6 oz), vegetable oil, baby spinach (about 6 cups), shallot, minced (about 2 tbsp), orange, cut into 4 wedges for garnish (optional)

currant jelly, port wine, sugar, oranges , rind of, grated, orange juice, lemon juice, salt

water, honey , or to taste, fennel seeds, orange-pekoe tea bags, three 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish, fresh lemon juice , or to taste

fennel seeds, white-wine vinegar, extra-virgin olive oil, scallions, white and pale green parts quartered lengthwise, orange or red bell peppers, cut into 1/4-inch-wide strips, yellow bell peppers , cut into 1/4-inch-wide strips, celery ribs, cut into 1/4-inch-wide strips about 4 inches long, jicama (about 3/4 lb), peeled and cut into 1/4-inch-wide strips about 4 inches long, loose-leafed lettuce leaves, rinsed, drained well , and thick rib cut out to facilitate rolling

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