Fennel and Potato Hash

Serves 2-4

2 small fennel bulbs with fronds
2 tablespoons olive oil
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
1/2 teaspoon fine sea salt
Freshly ground pepper
1 garlic clove, chopped
1/4 cup coarsely chopped fresh Italian parsley

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Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Finely chop enough fennel fronds to measure 1/4 cup. Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside. Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes. Cook until golden and crisp, turning often, 20 to 25 minutes. Using potato masher, crush potatoes in skillet. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot.

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Fennel and Chard Gratin with a Crispy Salsa Verde Topping

Serves 4

2 T unsalted butter
¾-pound fennel (one large bulb or a few smaller bulbs), top trimmed and fronds reserved
1 1/2 pounds chard, thoroughly washed, thick stems and leaves separated
4 ounces chèvre, cut into uniform slices
¼ cup 2% milk
3 T chicken stock
Pinch of kosher salt
Preheat oven to 400° F. Butter a 1-2 quart oval baking or gratin dish and set aside. Slice fennel bulb(s) in half lengthwise and remove core from each half. Cut side down, slice fennel about ¼ inch thick (will start as half moons and get smaller as you reach the frond end). Repeat with remaining piece(s). Slice chard stems the same way. Roll the chard leaves and chop. Melt butter in a wide sauté pan and cook over medium low heat, stirring. When butter begins to brown and smell nutty, add fennel and chard stems and cook until tender (but still holds a bite) about 5 minutes. Season with a pinch of kosher salt. While fennel and chard stems are cooking, place chèvre in a small saucepan with milk and chicken stock. Heat over medium low, stirring until mixture is well combined. Turn off heat. Transfer fennel and chard stems to a colander. Gently press down vegetables with the back of a wooden spoon to remove excess liquid. Move fennel and chard stems to a large bowl. Increase heat to medium high and add chard leaves to saucepan by the handful, stirring until all of it has wilted. Transfer chard leaves to the colander and repeat with the wooden spoon. Once you have removed excess liquid, place chard leaves into the bowl with fennel and chard stems. Add chèvre mixture to vegetables and transfer to prepared gratin dish, spreading evenly. Top fennel and chard with salsa verde bread crumbs and bake for 20 minutes. When finished, gratin should be bubbling and top golden. Remove and allow gratin to cool for a few minutes.
For Topping½ cup Italian parsley, finely chopped
3 T reserved fennel fronds (feathery parts, not stalk), finely chopped
12-imported oil cured black olives, pitted and finely chopped
1 garlic clove, minced
Juice of ½ an orange (I used a Cara Cara)
¼ cup extra virgin olive oil
1 cup bread crumbs

Combine parsley, fennel fronds, olives, minced garlic, orange juice and olive oil in a bowl. When you are ready to put gratin in oven, add breadcrumbs and stir to combine.

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Kale Market salad

Serves 2-4
Lacinato kale is my variety of choice here.
Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
Salad:
1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers’ market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
A big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

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Fresh Fennel and Lemon Slaw

serves 6, at least

1 large bulb fennel
1/2 head green cabbage
1 head red radicchio
2 lemons (preferably Meyer lemon)
3 tablespoons orange juice
3 tablespoons red wine vinegar
1 teaspoon soy sauce
1 teaspoon sugar
1/3 cup olive oil
Salt and pepper
Finely chop the fronds of the fennel bulb. Thinly slice the stalks and bulb with a mandoline (or finely chop with a chef's knife). Do the same with the cabbage and radicchio, and toss all the vegetables together. Zest the Meyer lemons and toss with the vegetables. Season to taste with salt and pepper.
Whisk the dressing ingredients together, taste, and adjust. Toss with salad and refrigerate for an hour before serving.
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Roasted Sweet Potatoes and Fennel

2 sweet potatoes, peeled, quartered and cut into 1/2″ cubes

2 Fennel Bulbs, quartered

2 tablespoons olive oil

1 tablespoon brown sugar

2 teaspoons sea salt

Pre-heat oven to 400ºf along with cookie tray

Toss all ingredients in a bowl to coat

Carefully remove hot cookie tray from oven and place vegetables on tray

Place on the lower middle rack of oven and roast for 45 min-1hr stirring once

Garnish with fennel tops

http://newsouthfoodcompany.com/roasted-fennel-and-sweet-potatoes/