81071 roasted grilled fennel walnut Recipes

fennel bulbs, cut into 1/2-inch wedges, red onion, cut into 1/2-inch wedges, garlic , smashed, grape tomatoes, fresh thyme sprigs, kosher salt, freshly ground black pepper, extra-virgin olive oil, salmon fillets, skinned, lemon, halved, cooked rice (optional)

fennel seeds, crushed, chopped fresh rosemary, freshly ground black pepper, salt, garlic cloves, minced, french-cut rack of lamb, trimmed (6 ribs), rosemary sprigs (optional)

fennel bulbs, halved and sliced, sweet red peppers , cut into 1-inch pieces, onion , cut into 1-inch pieces, garlic cloves, minced, olive oil, salt, pepper, rubbed sage, fresh sage leaves, thinly sliced , optional

roasted red peppers, coarsely chopped (see directions for roasting below), olive oil, carrot, scraped and chopped, stalk celery, chopped, red onion, chopped garlic, ground fennel (can use mortal and pestle-i keep a separate cheap electric coffee grinder just for spices), dried basil, fat-free chicken broth or 1 can vegetable broth, salt and pepper

roasted garlic, white wine vinegar, fresh oregano leaves, fresh parsley leaves, honey, kosher salt, olive oil, red chili flakes, fingerling potatoes , scrubbed, kosher salt, olive oil, bone-in chicken breasts, freshly ground black pepper, fresh oregano sprigs, for garnish, fresh parsley sprigs, for garnish

roasting chickens, butter, melted, salt, fresh ground black pepper, tomatoes, olive oil, onion, peeled and finely chopped, garlic clove, peeled and minced, dried rosemary, crushed, dried thyme, crushed, dried marjoram, crushed, dried basil, crushed, fennel seed, crushed, dry white wine, green olives, pitted, oil-cured black olives, pitted or 1/2 cup kalamata olive, parsley, chopped

grilled asparagus & roasted mushroom salad w/ toasted pecans, blue cheese & red chile mustard vinaigrette, a bobby flay recipe that i slayed, asparagus grilled, assorted mushrooms (portobello, cremini, shiitake) coarsely chopped i used only portobello, olive oil, chopped fresh thyme i used rubbed dry sage, salt and pepper to taste, toasted pecans, american blue cheese i used my fav saga blue, i also added cherry tomatoes, heat olive oil in a large saute pan over high heat. add mushrooms and cook until golden brown. add thyme and season w/ salt and pepper. toss asparagus w/ a few tbsp of the vinaigrette and season w/ salt and pepper. i put the asparagus in a plastic baggie and marinated them before grilling. arrange 1/4 of the mushroom sin the center of each plate. arrange asparagus around the mushrooms. sprinkle pecans and blue cheese around the edge of the plate. drizzle w/ more of the dressing., red chile mustard vinaigrette, dijon mustard, ancho chile powder (i used 1 tsp sambal oelek - ground fresh chili paste or to taste), salt, red wine vinegar, whisk together mustard , ancho powder, salt and vinegar, slowly whisk in oil until emulsified. season w/ more salt to taste.

fennel bulbs (about 1 1/2 lb), onions, olive oil, divided, cubed peeled rutabaga, baby carrots (about 3/4 lb), boneless pork loin roast, trimmed, chopped fresh sage, kosher salt, divided, freshly ground black pepper, divided, fat-free , less-sodium chicken broth, dry white wine, dijon mustard

roasted red peppers, rinsed and drained, coarse fresh bread crumbs (from a baguette), walnuts (4 oz), toasted, red-wine vinegar, cumin, cayenne, extra-virgin olive oil

fennel seeds, garlic cloves, lemon, coarse salt, olive oil, four 1-inch-thick halibut steaks (about 3/4 lb each), fennel tsatsiki

fennel seeds, coriander seeds (or 1/2 tsp ground coriander), salmon fillets, salt, pepper, olive oil

fennel seeds, freshly ground black pepper, divided, salt, garlic cloves, minced, center-cut 8-blade pork rib roast, fat-free , less-sodium chicken broth, divided, apple juice, all-purpose flour

fennel bulbs, cubed red potato, red bell pepper strips, red onion, cut into 8 wedges, olive oil, dried basil, dried marjoram, salt, pepper

fennel bulbs, coarsely chopped yellow squash, coarsely chopped sweet onion, olive oil, freshly ground pepper, salt

grilled chicken breasts, thinly sliced , 3- 6 oz breasts, roasted red peppers , jar, leaves red leaf lettuce or 4 leaves green leaf lettuce, large, reduced-fat feta cheese, scallions, thinly sliced

walnuts (2 1/4 cups), extra virgin olive oil , plus, more extra virgin olive oil, for drizzling, kosher salt, fresh ground pepper, fresh goat cheese, at room temperature, shallots, minced, chopped watercress leaf, fresh lemon juice, hass avocadoes, cut into 1/2 inch dice, radish, assorted fresh vegetable, cut into sticks (such as celery, fennel and carrots, for serving)

boneless, skinless chicken breasts, kosher salt and freshly ground black pepper, sheets of parchment paper, grapeseed or canola oil, sliced shallot, garlic, minced, cubed butternut squash , roasted, diced fennel , roasted, kosher salt, dry sherry, low-sodium chicken stock, freshly ground black pepper, sesame oil, baby bok choy , sliced in 1/2 down the center, kosher salt, low-sodium soy sauce, low-sodium chicken stock, garnish: fresh cilantro sprigs

grilled honey glazed chicken, honey, balsamic vinegar, whole bone-in chicken breasts, olive oil, for grilling , optional, salt and freshly ground black pepper, green pea and mint sauce, recipe follows, frozen peas, blanched and drained well, white wine vinegar, chopped fresh mint leaves, chopped fresh cilantro leaves, jalapeno, grilled or roasted, chopped, salt and freshly ground black pepper, olive oil or canola oil, honey, place peas , vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. with the motor running, slowly add the oil and taste for seasoning., add the honey and blend again. if the mixture if too thick , blend in a few tbsp of cold water.