Cucumber Fennel Salad

Cucumber Fennel Salad
 
This cool salad is a great side for any outdoor summer grilling event you have going on.
Ingredients
  • 2 cucumbers, thinly sliced
  • 1 sweet onion, thinly sliced
  • 1 bulb of fennel, thinly sliced
  • 3 Tbsp lemon juice
  • 3 Tbsp Driftless Sunflower Oil
  • ¾ tsp dill weed
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp lemon zest
Instructions
  1. In a large bowl combine cucumber, onion and fennel.
  2. In a jar with a tight fitting lid, combing the remaining ingredients. Shake well.
  3. Pour over cucumber mixture and toss to coat.
  4. Refrigerate until chilled.

 

Roasted Vegetables w/Chevre & Lemon

Roasted Vegetables w/Chevre & Lemon
Author: 
 
Ingredients
  • 3 Tbsp. olive or Driftless sunflower oil
  • 1 head broccoli, cauliflower, or romanesco, cut into bite-sized pieces
  • 1 fennel bulb, cut in half lengthwise, cored & sliced
  • 2 sweet peppers, cut into bite-sized pieces
  • ½ yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. fresh sage leaves
  • Salt & pepper to taste
  • Juice & zest from 1 lemon
  • 2 oz. plain or herbed chevre, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss broccoli/cauliflower & fennel in 2 Tbsp. oil & salt/pepper to taste in a large bowl. Pour onto a large rimmed baking sheet & roast for about 10 minutes.
  3. Toss sweet pepper & onion with remaining oil & add to roasting vegetables, carefully stirring with a metal spatula.
  4. After about 15 minutes, stir again & add garlic, thyme, & lemon juice. Continue to roast for another 5-10 minutes, or until vegetables are au dente but starting to brown a bit on the edges.
  5. Sprinkle with lemon zest & chevre & serve.

 

Deep Dish Fennel Rutabaga Gratin

Deep Dish Fennel Rutabaga Gratin
Author: 
 
Ingredients
  • ½ cup grated cheddar cheese
  • ⅔ cup all-purpose flour
  • 4 Tbs. chopped fresh sage
  • 1 tbsp. salt
  • ½ tsp. ground black pepper
  • 1 large or 2 medium rutabagas, thinly sliced
  • 2 medium yellow potatoes, sliced
  • ½ yellow onion, thinly sliced (about 1 cup)
  • 1 fennel bulb, thinly sliced
  • 1 cup milk
Instructions
  1. Preheat oven to 350°F.
  2. Grease 2-qt. baking dish with oil.
  3. Combine cheese, flour, sage, salt, and pepper in bowl.
  4. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
  5. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
  6. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

 

Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 
Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste
Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese

Roasted Beet, Fennel & Pea/Green Bean Salad w/Lemon & Goat Cheese
Author: 
Recipe type: American
Cuisine: Salad
 
Ingredients
  • 3-4 beetroots, cut into ⅛” half-moons
  • 1 fennel bulb, bulb cored & thinly sliced, stems thinly sliced on bias
  • 2 c. green beans &/or snap/snow peas, stems snapped
  • Juice & zest of 1 lemon
  • ¼ c. olive or Driftless sunflower oil
  • Salt & pepper to taste
  • ¼ c. scallion tops, thinly sliced
  • 2 oz. soft goat cheese or feta, crumbled
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss sliced beets in enough of the oil to coat & pour onto a rimmed baking sheet & sprinkle with salt & pepper.
  3. Roast for about 15-20 minutes, until starting get limp.
  4. Stir in fennel bulbs/stems & a bit more oil & continue to roast for another 10-15 minutes, until beets & fennel are starting to brown a bit.
  5. Add green beans/peas & roast another 5 minutes or so (you don’t want the vegetables to be mushy).
  6. Remove from oven & let cool a bit.
  7. Meanwhile, in a serving bowl, whisk together lemon juice/zest, the remaining oil, & salt & pepper to taste (remember you salted the vegetables already).
  8. Stir in roasted vegetables & top with scallion tops & cheese.
  9. Serve warm or room temperature.

 

Spinach, Beet & Fennel Salad

Spinach, Beet & Fennel Salad
Author: 
Recipe type: Salad
Serves: 4-6
 
Ingredients
  • 2 medium beets, grated
  • 2 medium carrots, grated
  • 1 fennel bulb, cored & very thinly sliced
  • ½ cup red onion, very thinly sliced
  • ¼ c. craisins (dried cranberries)
  • Juice & zest of 1 large orange
  • 1 clove garlic, minced
  • ¼ tsp. chipotle powder or chili powder
  • Salt & pepper to taste
  • 3 Tbsp. Driftless Organics sunflower oil (or olive oil)
  • 2 cups spinach, washed & spun dry
  • Fennel greens for garnish
Instructions
  1. Combine orange juice, zest, garlic, chipotle/chili powder, salt, & pepper in a medium bowl. Whisk in oil until emulsified.
  2. Stir in beets, carrots, fennel, onion, & craisins.
  3. Serve on a bed of spinach & garnish with fennel greens if you wish.

 

Toasted Sesame Napa Salad

Toasted Sesame Napa Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 6 c. shredded Napa cabbage (or combination of Napa, red cabbage, carrots, fennel)
  • ¼ c. sliced green onion or fresh onion stems
  • ¼ c. orange juice
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. tamari
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh ginger, minced
  • ¼ tsp. 5-spice powder
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. cilantro, minced (optional)
Instructions
  1. In serving bowl, combine shredded vegetables & green onions.
  2. In small bowl, whisk together next 6 ingredients & toss into vegetables.
  3. Toast sesame seeds in a small pan until they start to pop.
  4. Pour dressing on top of salad with cilantro.

 

Fennel Tuna Salad

Fennel Tuna Salad
Author: 
Recipe type: Salad
 
Ingredients
  • 1 can tuna
  • ¼ cup fennel stems, chopped
  • 1 garlic scape, minced
  • 3 Tbsp. mayo
  • 2 Tbsp. grainy mustard
  • fennel leaves, chopped, to taste
  • 3 Tbsp. parsley, chopped
  • dash of hot sauce
  • salt & pepper to taste
Instructions
  1. Mix ingredients together in a bowl and refrigerate.
  2. Great in sandwiches, on crackers or just all by itself.

 

Fennel Salad

Fennel Salad
Author: 
Recipe type: Salad
Serves: 4
 
Ingredients
  • 2 c. fennel stems and bulb, peeled & sliced thinly at bias
  • 2 Tbsp. Driftless sunflower oil or olive oil
  • 1 Tbsp. white wine vinegar
  • salt & pepper to taste
  • fennel leaves, for garnish
Instructions
  1. Remove leaves from stems & peel. Slice thinly at an angle.
  2. In a medium sized serving bowl, whisk together oil, vinegar, salt & pepper.
  3. Toss in sliced fennel & set aside for 20 minutes or so for flavors to meld.
  4. Garnish with fennel leaves.
  5. Serve cold or at room temperature.

 

Lemon Roasted Summer Veggies

Lemon Roasted Summer Veggies
Author: 
Recipe type: Main Dish
 
Ingredients
  • 4 cups vegetables, cut into large bite sized pieces (broccoli, cauliflower, fennel bulbs, zucchini, summer squash, etc.)
  • 4 garlic scapes, coarsely chopped
  • Juice & zest of 1 lemon
  • 3 Tbsp. olive or sunflower oil
  • fresh rosemary or thyme (optional)
  • ¼ c. grated parmesan
  • ½ c. parsley, chopped
  • salt & pepper to taste
Instructions
  1. Pre-heat oven to 450 degrees. Toss vegetables, scapes, lemon juice & zest, oil, rosemary/thyme (if using), salt & pepper & pour into an 8x11 baking dish.
  2. Roast uncovered for 20-25 minutes, stirring a couple of times, until vegetables are just starting to brown.
  3. Remove from oven & sprinkle with parmesan & parsley.
  4. Serve immediately.