73512 swordfish fennel mint salad Recipes

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

fennel, thinly sliced, apple , cut into matchsticks, clementine (mandarin orange) - peeled, segmented, and segments cut in half, pitted kalamata olives, sliced, sliced swiss chard, chopped fresh basil, chopped fresh flat-leaf parsley, lemon, juiced, orange juice, dijon mustard, celery seed, dried oregano, sea salt to taste, freshly ground black pepper to taste, extra virgin olive oil

fennel bulbs, stalks , fronds and outer leaves trimmed, thinly sliced (about 2 cups), orange , navel, segmented (see step 3), red onion, halved, thinly sliced (about 1/3 cup), white wine vinegar, olive oil, table salt, cumin seed, black pepper, freshly ground

fennel bulb with fronds (about 3/4 lb), navel oranges, peeled and sectioned, orange juice, olive oil, grated orange peel, salt, pepper

olive oil, fresh lemon juice, shallot, minced, fresh fennel bulb, trimmed, cut vertically into thin slices, radicchio, sliced pitted black olives

grapefruit, red grapefruit, blood orange, fennel bulb, head red leaf lettuce, creme fraiche

red potatoes, sliced, eggs, hard-cooked, celery, sliced, fennel, chopped, onion, chopped, plain low-fat yogurt, dijon mustard, fresh chives, chopped, white vinegar, sugar, pepper

navel oranges (about 8 oz. each), head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded, extra-virgin olive oil, salt and fresh-ground pepper, pitted green olives

dijon mustard, salt and pepper, fresh lemon juice, vegetable oil, olive oil, grated lemon zest, fennel bulb (about 1 1/2 lb.), stems trimmed , fronds reserved, granny smith apple, cored and thinly sliced, red cabbage, thinly sliced, celery rib, thinly sliced, parmesan, thinly shaved (1 cup loosely packed)

crushed coriander seeds, swordfish steaks, extra virgin olive oil, fennel bulb, trimmed, garlic clove, thinly sliced, capers packed in salt, rinsed, mint leaf, lemon juice, salt and pepper, arugula leaf, to serve

coconut, lobster culls, oil , plus 2 tbsp butter, diced shallots, fresh chile , seeds removed and diced, stalks lemongrass, sliced thinly, white wine, heaping tbsp freshly grated ginger, thai yellow or red curry paste, or 1 tbsp madras curry powder, heavy cream, limes, juiced , plus the zest of 1 lime, salt and freshly ground black pepper, unsalted butter, scallions , cut into 2-inch pieces, egg whites, cold water, water chestnut flour, peanut or corn oil, for frying, wooden skewers, soaked for 30 minutes, green papaya and mint salad, recipe follows, green papayas, thinly sliced, wild mint, chopped, upland cress or 2 bunches watercress, daikon , julienned, carrot , julienned, cucumber, sliced thinly, scallions, cut into thin rounds, vinaigrette , recipe follows, rice wine vinegar, nam pla (vietnamese fish sauce), grated fresh ginger, oil of your choice

fennel bulb, halved, chopped dry-roasted cashews, chopped fresh parsley, olive oil, lemon juice, salt, ground cumin, black pepper, navel orange, peeled and cut into 1/2-inch cubes, water, uncooked couscous

pomegranate, end sliced off, scored and fruits released into a bowl, fresh oranges, peeled and segmented, fresh seedless grapes, fresh lime , zest grated and juiced, fresh mint leaves, finely minced, fresh lemons , zest grated and juiced, lemon pepper, swordfish steaks, salt , to taste, olive oil, butter (1/4 cup for sauteing and 1/4 cup cubed butter)

lime, apple cider vinegar, mint, stripped from stems, dijon mustard, chopped garlic chives, honey, salt, ground black pepper, olive oil, head fennel, separated, dried tips removed, white mushrooms (about 4 oz), cleaned, olive oil, salt, pepper, green beans, stem ends removed and cut into 1 1/2-inch pieces, heads romaine lettuce, soaked to remove grit, spines removed and dried in a salad spinner, oranges, peeled, cut into bite size pieces, cucumbers, peeled , cut into quarters lengthwise, seeds removed and cut into 1/4-inch slices, mint, stripped from stems , chiffonnade

extra-virgin olive oil, fresh orange juice, salt, divided, black pepper , plus 1/4 tsp , divided, fennel bulb, thinly sliced, skinless, boneless chicken breast halves, orange sections, pomegranate seeds (about 1 pomegranate), roasted , unsalted almonds, chopped, very thinly sliced fresh mint

sliced fennel bulb, chopped romaine lettuce, shredded roasted skinless , boneless chicken breast (about 2 breasts), bottled red grapefruit sections, sliced red onion, chopped pitted kalamata olives, sliced fresh mint, orange juice, champagne vinegar or white wine vinegar, miso (soybean paste), minced shallots, extra-virgin olive oil, kosher salt, freshly ground black pepper

fennel bulbs, finely sliced, roma tomatoes , cut into six wedges lengthways, olive oil, fresh ground black pepper, black olives, cut into quarters, penne , cooked as pack instructions and refreshed in cold water, balsamic vinegar, garlic-flavored olive oil, fresh dill, finely chopped

new red potatoes, sliced, hard cooked eggs, sliced or diced, celery, sliced, fennel, diced, red onion, diced, plain yogurt, dijon mustard, fresh chives, chopped, white vinegar, granulated sugar, ground black pepper, salt to taste