Mixed Citrus And Fennel Salad
Recipe author: Spoon Fork Bacon
If you can peel an orange, you can make this salad, which is why it’s the perfect fennel intro for those who haven’t yet mastered the art of actual cooking.
Warm Caramelized Fennel And Leek Dip
Recipe author: A Cozy Kitchen
One can hide just about anything in cheese and it’ll be delicious, so if you’re not so sure about fennel yet, we suggest you test it out by making this decadent dip.
Recipe author: E Is For Eat
If you crave a crunch around 4pm each day, these fennel chips are a great alternative to store-bought, processed chips as well as a healthy option for those who might not love kale chips.
Fennel Salad With Walnuts And Avocado
Recipe author: Love & Lemons
This salad—simple, light and packed with healthful foods—plays well with just about any meal while also serving as a standalone supper for those looking to eat clean.
Fennel-Spiced Tofu Bolognese
Recipe author: The Pig & The Quill
Fennel is so often paired with sausage that using it in a vegetarian recipe helps duplicate the flavor of a meat-centric dish. Fennel seeds are used to flavor tofu in this “fauxlognese.”
Slow-Roasted Citrus Salmon With Fennel And Parmesan
Recipe author: Half Baked Harvest
Roasted fennel is delicious, especially when sprinkled with Parmesan (as it is here). It’s also super easy to make with or without the salmon and noodles included in this (amazing) recipe.
Caramelized Spring Onion And Fennel Pizza With Beer Crust
Recipe author: Girl Versus Dough
This pizza recipe uses both fennel fronds and bulbs, which basically means it’s super healthy. Right? (Side note: This blogger also has a recipe for wine-infused pizza crust, and we don’t know why she isn’t our best friend yet. Call us, Steph!)
Fennel Pollen Panna Cotta With Honey And Caramelized White Chocolate
Recipe author: Butter & Brioche
Apparently, fennel pollen is magical. To quote Saveur, “If angels sprinkled a spice from their wings, this would be it.” It’s been used for centuries in Tuscan cooking and is known to be the most potent and therefore flavorful form of the plant. If you can’t master this recipe, find more (easy) ways to cook with it here.
Article pulled from The Zoe Report*