3 years ago
Watermelon, Fennel, and Parsley Salad

From Cooking Light.

5 cups cubed seeded watermelon, divided
1 Tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups thinly sliced fennel bulb (about 2 medium)
1 1/2 cups fresh flat leaf parsley


Place 1 cup melon in blender; process until smooth. Strain mixture through a fine sieve over a bowl, reserving 1/4 cup juice. Discard solids and remaining juice. [NOTE: What? Discard? No! Drink the juice!]

Combine 1/4 cup watermelon juice, lemon juice, salt and pepper in a large bowl, stirring well. Add remaining watermelon, fennel, and parsley; toss gently to combine.

(Source: epicurious.com)



3 years ago
Herb and Argan Salad

Argan oil is expensive but awfully tasty. Worth experimenting with other nut oils to see if you can find one less pricey that still works well.

By Sarma Melngailis via Tracy Anderson’s website.

Herb and Argan Salad
Serves 4 to 6

Before Neal became our chef, he worked on the line. Late one night, I asked him to make me a salad, telling him only that I wanted it to be light, with plenty of herbs. As it turns out, what came out from the kitchen was the most delicious salad I had ever eaten. There was something about the balance of flavors, the lightness of the dressing, and the perfect tart-citrus acidity, with just the right seasoning. Oh, and yes, tons of herbs. Also, either he knew of my love of fennel and capers, or we just share that fondness, but those made it into the salad, too. Capers have a briny saltiness with a bit of a mustard taste, and fennel adds a uniquely aromatic anise flavor. The nuts give the salad some crunch, and the avocado some creaminess, but I tasted another nutty flavor that turned out to be argan oil. Like macadamia oil, this oil is so flavorful that a little goes a long way.

1 large bowl of mixed baby lettuces
1 very large handful parsley leaves
1 small handful mint leaves
1 small handful purple basil leaves
1/2 fennel bulb, cored and shaved thin on a mandoline or using a sharp knife
1 large handful grape or teardrop tomatoes, sliced into halves
3 tablespoons capers
2 tablespoons argan oil, or other nut oil
3 tablespoons freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
1 small handful raw pistachio nuts, finely chopped
1/2 teaspoon extra-virgin olive oil or nut oil
1/2 ripe avocado, thinly sliced

Place the greens, herbs, fennel, tomatoes, and capers in a bowl and toss with the argan oil and lemon juice, adjusting quantities to taste. Season lightly with salt and freshly ground black pepper. Place the pistachio nuts in a small bowl, add the olive oil and a pinch of salt, and toss well to coat.
Divide the salad among serving plates, sprinkle with the chopped pistachio mixture, and top with sliced avocado.

(Source: tracyandersonmethod.com)



3 years ago
Fennel-Orange Smoothie Recipe

It being winter, guess two of the items that have been showing up in the CSA box regularly? Hey now…


Following up on my fennel research, I found this Green Smoothie recipe that includes fennel! Hopefully I can try it out soon, I’ll let you know how it goes :)

Fennel-Orange Smoothie Recipe

  • One stalk of fennel including leaves and bulb
  • Two oranges, peeled and segmented
  • One handful baby spinach
  • Water (optional)

Blend and enjoy!

Cite Arrow via wholebodyhealth


3 years ago
Beet Apple Slaw with Horseradish Vinaigrette

From Raw Epicurean.

Okay back to the horseradish vinaigrette, my new favorite flavor in the world of vinaigrettes. Besides pairing well with apples, horseradish is great with beets. So I made a beet and apple slaw with horseradish vinaigrette. I didn’t do much measuring, except for making the vinaigrette. I just used an apple and one beet, then mixed in the vinaigrette. To go along with it I made a simple parsley salad with fresh fennel, walnuts, seasoned with salt and pepper, and a drizzle of oil olive.

Beet Apple Slaw with Horseradish Vinaigrette

Play with the amount of horseradish for more or less heat intensity. Recipe makes 1/2 cup vinaigrette

1 beet
1 apple
1 tablespoon prepared horseradish
1 tablespoon apple cider vinegar
1/2 teaspoon organic spicy Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon fresh ground white pepper
Salt to taste

Add peeled and shredded beets to a bowl. Add the peeled, cored, and shredded apple. Set aside. Combine horseradish, vinegar, and mustard in a small bowl. Whisk in olive oil then season with pepper and salt. Mix in 2 tablespoons horseradish vinaigrette with the beet and apple slaw.

Seasoned Parsley Salad

1 bunch fresh parsley
fresh fennel, thinly sliced
drizzle of oil olive
Salt and pepper, to taste

Place parsley leaves, fennel and walnuts in a bowl. Drizzle in oil olive and season with salt and pepper. Toss well to coat and distribute seasoning.



3 years ago
Lemon-Orange Fennel Salad

Another nicely seasonal winter salad. Note, one of the comments said “you have to really like fennel to like this salad.” You probably have to be a lemon fan like I am, too — a cup of lemon sections? Yum!

Also from Cooking Light (yep, still sorting & culling old cooking magazines).

Lemon-Orange Fennel Salad

Yield: 6 servings (serving size: 1 cup)

  • 4  cups  thinly sliced fennel bulb (about 2 bulbs)
  • 2  cups  orange sections (about 3 oranges)
  • 1  cup  lemon sections, peeled (about 2 lemons)
  • 1/2  cup  thinly sliced red onion
  • 2  tablespoons  chopped fresh mint
  • 1  tablespoon  chopped fresh parsley
  • 1  tablespoon  chopped fennel fronds
  • 1  tablespoon  extravirgin olive oil
  • 1  tablespoon  fresh lemon juice
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper

Combine all ingredients in a large bowl; toss gently to coat. Chill 1 hour.

(Source: find.myrecipes.com)



3 years ago
Celery Root and Fennel Rémoulade

I think I’ll try this with the Addicted to Veggies raw vegan sour cream recipe I posted earlier.

When peeling celery root, skip the peeler entirely. Use a good sharp knife and just carve away the outside 1/2-inch of the root. It’s so deeply creased that trying to peel it is an exercise in frustration. Sacrifice the small amount that’s lost by using a knife and save your time and sanity. :-)

From Cooking Light.

Celery Root and Fennel Rémoulade

Use the grater attachment of the food processor to quickly shred celeriac and fennel for this slawlike side.

Yield: 10 servings (serving size: about 2/3 cup)

  • 4  cups  shredded peeled celeriac (celery root)
  • 2  cups  shredded fennel bulb
  • 2  tablespoons  fresh lemon juice
  • 1/2  cup  reduced-fat sour cream
  • 2  tablespoons  Creole mustard
  • 2  teaspoons  canola oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  cup  chopped green onions
  • 1/4  cup  chopped fresh parsley

Combine celeriac, fennel, and juice in a large bowl. Combine sour cream and next 4 ingredients (through pepper), stirring with a whisk. Add sour cream mixture, onions, and parsley to celeriac mixture; toss well. Cover and chill at least 30 minutes.

(Source: find.myrecipes.com)



3 years ago
Apple & Fennel Slaw

I’m not sure why they suggest replacing the apples during winter. Around here, winter is apple season.

From Fine Cooking.

To learn more, read the article:
Crunchy Slaw, a Cool Foil to Robust Foods

Apple & Fennel Slaw

by David Page, Barbara Shinn

In the winter, we replace the apples with segmented tangerines and add chives instead of parsley—a delicious variation.
Serves eight to ten. Yields 8 cups.

2 Tbs. fresh lemon juice
3 tart apples (we like Gravensteins)
2 small heads fennel, cut into matchsticks
1 small red onion, cut in half and very thinly sliced
1/4 cup extra-virgin olive oil
2 Tbs. chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste

Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.



3 years ago
Sweet and Sour Cabbage Salad with Apple and Fennel

I’m going through my old cooking magazines and freecycling almost all of them. I’m finding that most of them have little or nothing I want to hold on to, either because my way of eating has shifted (hello, raw food) or because I’ve really come to dislike their approach to food. There are a few recipes that seem worth saving, though.

Sweet and Sour Cabbage Salad with Apple and Fennel

1 pound Green cabbage (about 1/2 medium head), shredded
1 teaspoon Table salt
1/2 Small red onion , chopped fine
1 tablespoon Honey
2 tablespoons Rice vinegar
2 tablespoons Olive oil
1 teaspoon Mustard
2 teaspoons Minced fresh tarragon
1 Granny Smith apple (large), peeled, cored, and cut into 1/4-inch pieces
1 Medium head fennel , cored and sliced thin (about 2 1/2 cups)
Ground black pepper


1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.)

2. Stir together onion, honey, vinegar, oil, mustard, and tarragon in medium bowl. Immediately toss cabbage, apple, and fennel in dressing. Season to taste with salt and pepper; cover and refrigerate until ready to serve.

(Source: mealsmatter.org)



3 years ago
Arugula Salad with Fresh Blueberries, Dried Cranberries and Orange Dressing

I’m not fond of sage, so I’d probably replace it with some other herb. Looking at The Flavor Bible, some possibilities are basil, cilantro, dill, fennel (fresh, I assume they mean), mint, parsley, or watercress.

From Raw Epicurean.

Arugula and Sage with Fresh Blueberries, Dried Cranberries and Orange Dressing

Thought I’m currently totally into arugula, pretty much any type of green will taste great with the other ingredients in this recipe.

Arugula, I used 1 package of pre-washed baby arugula
1/4 cup fresh sage, thinly sliced/chiffonade *
2-3 thinly sliced red onion rings, cut in half and separated
1 package [4.4 oz] fresh blueberries
1/3 cup dried cranberries
sunflower seeds and orange zest, optional

In a large bowl add arugula, sage, red onion, blueberries, and dried cranberries. Add about 1/4 cup orange dressing and toss to coat. Divide salad between 4 salad plates or bowls. Top the salad with a sprinkle of sunflower seeds and some orange zest.

Serves 4

Orange Dressing

This sweet and tangy dressing is great over greens, grilled vegetables or a grain-based salad.

1 tablespoon orange peel zest
1/3 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1 tablespoon thinly sliced fresh sage
1 teaspoon agave, or preferred sweetener, optional
1/2 teaspoon paprika
1/4 teaspoon each sea salt and fresh ground white pepper, or to taste
1/2 cup extra virgin olive oil

Add all ingredient, except the olive oil, in a small bowl. Whisk together. Then gradually whisk in the olive oil until the mixture has thickened. Use as much as needed to dress a salad or vegetables. Refrigerate the rest in an airtight container up to one week. Bring the dressing to room temperature and whisk before using.

Yield 2/3 cup

*Chiffonade is a cutting technique that you can use to cut up any flat leafy food, herbs like basil, or leafy greens like spinach.



Raw Creamy Fennel Soup

From the Raw Divas blog.

“Creamy Fennel Soup” (4 delicious servings)
by Diva Diane Barbarash (Vancouver, BC)

Here is my very popular raw dish. Even my friend’s 13-year old picky-eater son loved it!


1 fennel bulb
1/2 cucumber
1 red pepper
1 avocado
juice of 1 lemon
1 bunch spinach
1 green onion
1 mango, cut into tiny cubes


Chop fennel, cucumber, red pepper, and avocado and lemon. Fill with water
1/3 way up the side of the blender jar. Blend till smooth (if you are using a regular blender you will have to stop and stir a few times).

Add leaves of 1 bunch of spinach and blend until completely smooth. If you need to add more water add only enough to blend so that the consistency remains creamy, not liquidy.

Serve into bowls with and top with mango cubes and chopped green onion ends.



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