Fava Bean Fennel Salad

INGREDIENTS

2-3 lbs fresh fava beans (1 1/2 to 2 cups shelled beans)

1 small bulb fennel, thinly sliced

1/2 cup Parmesan cheese, thinly sliced

10 fresh mint leaves, thinly sliced

2 green onions, sliced

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Salt and pepper to taste

DIRECTIONS

Shell fava beans over a large bowl. Bring 2 quarts of salted water to a boil. Add the beans and simmer for a few minutes, until just tender. Using a slotted spoon, remove the beans and transfer to a bowl of ice water. The ice water halts the cooking process and keeps the beans a nice, bright green colour.  After a couple minutes, drain the bean and remove the outer peel.

On a platter or In a bowl, combine the cooked fava beans, the sliced fennel, and onions. Drizzle olive oil and lemon juice over the mixture, sprinkle with salt and pepper, and toss to coat. Add the Parmesan and mint, and toss to mix. Garnish with fennel fronds and/or mint sprigs. Perfect for a summer day!

Roasted Beet and Fennel Salad

INGREDIENTS

2 large beets
1 lb fresh fennel
1 tsp extra virgin olive oil
1/4 tsp sea salt
Black pepper to taste
1/2 tsp ground cumin
1 oz feta

DIRECTIONS

Preheat the oven to 375.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.

Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets place in the refrigerator overnight.)

Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.

Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned, cut into 1/2 inch cubes.

Mix together the beets, sautéed fennel, salt, black pepper, ground cumin, and crumbled feta. Chill well.

Carrot and Fennel Soup

INGREDIENTS

1 tsp extra virgin olive oil
3 carrots, shredded
1 fennel bulb, trimmed and diced
1/2 tsp ground coriander
1/4 tsp fennel seeds
1/3 cup whipping cream

DIRECTIONS

Heat the olive oil in a skillet over medium heat. Stir in the carrots and fennel, and season with coriander and fennel seeds. Cook until lightly browned.

Mix in the whipping cream, and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.

Fennel and Orange Salad

INGREDIENTS

Dressing:
1/4 cup sugar
1/4 cup white wine vinegar
sea salt and pepper to taste
1 tsp dry basil
3 Tbsp extra virgin olive oil

Salad:
1 head lettuce, washed, dried, and ripped into pieces
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
1/2 red onion, thinly sliced
1/2 cup slivered almonds (optional)
1/2 cup dried cranberries (optional)

DIRECTIONS

Whisk together the sugar, white wine vinegar, salt, pepper, basil, and olive oil in a small bowl until the sugar dissolves; set aside. Toss the lettce, sliced fennel, orange, onion, almonds, and cranberries in a large bowl. Pour the dressing over the salad and toss to serve.

Fennel Soup

INGREDIENTS

1/4 cup butter
5 fennel bulbs, trimmed and quartered
1 L vegetable broth
Sea salt and black pepper to taste

DIRECTIONS

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.