65960 marinated rosemary fennel hot Recipes

fennel bulbs, dry white wine, extra virgin olive oil, shallots or 1 large onion, minced, coriander seed, salt, fresh ground pepper

fennel bulbs, trimmed , some fronds reserved, celery ribs, trimmed, extra virgin olive oil, fresh lemon juice, more to taste, salt, black pepper, more to taste, freshly shaved parmesan cheese

fennel, orange, tart apple, red onion, orange juice (frozen ), canola oil, lemon juice, salt and pepper (to taste)

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

fennel bulb (or 2 medium bulbs), sugar, lemon juice, olive oil, mustard, salt, chopped fresh mint, minced shallots

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 bulbs, trimmed , some fronds reserved, celery ribs, trimmed, extra virgin olive oil, fresh lemon juice, freshly shaved parmesan cheese, salt, 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 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 seed, crushed, boiling water, butter, softened, brown sugar, egg, all-purpose flour, baking soda, sugar

fennel, thinly sliced (crosswise), granulated sugar, cornstarch, cranberry juice, rhubarb (frozen cut ), pure vanilla extract, flour, baking powder, sugar, cinnamon, salt, butter (cold ), cream (see tip ), egg, sugar (coarse or granulated ), whipping cream (optional)