Creamy Roasted Summer Squash with Fennel, Shiitakes, and Artichokes

You can skip the artichoke hearts in this dish if you like - they're certainly not local - but they are a nice addition if you're in the mood for a treat. The rest of it blends together in a wonderful medley of rich, sweet, and nutty flavors, and a touch of melted cream cheese at the end ties it all together with a bit of tangy creaminess.

2 medium summer squashes, cubed or in rounds
1 pint shiitake mushroom tops, in large bite sized pieces
1 medium fennel bulb, in bite sized pieces
1 14-ounce can artichoke hearts, drained and rinsed (optional)
Walnut oil (or substitute canola)
Salt and pepper
2 Tbsp cream cheese, warmed

Preheat the oven to 400 degrees.

Combine the vegetables in a large bowl. Drizzle with oil and add salt and pepper. Toss to coat thoroughly. Spread in a single layer (at least more or less) on a baking sheet. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Return vegetables to mixing bowl and add the cream cheese in small dabs. Toss with the hot vegetables to distribute throughout.

Serve hot.

Serves about 4.

Pureed Lentil Soup with Roasted Red Peppers and Fennel

This is a warming, hearty soup, and the flavor of the roasted red peppers really comes through in every bite. If you want a version that's less brown, try red lentils (they also cook faster, but don't have quite the same comforting heartiness of their brown cousins).

2 cups brown lentils
7-8 cups beef stock and/or water
Olive oil
4-6 cloves garlic, minced
1 medium onion, chopped
1 medium fennel bulb, cored and chopped
5-6 ounces roasted red peppers, chopped (~3 medium peppers)
2 Tbsp red wine vinegar
Salt and pepper

Place the lentils in a soup pot with 6 cups of water. Bring to a boil, then simmer until tender, about 30 minutes.

While the lentils cook, heat a little olive oil in a large skillet.  Add the garlic, onion, and fennel, and saute over medium heat, stirring frequently, until soft, about 10 minutes. Add the roasted roasted red pepper and set aside.

When the lentils are tender, stir in the vegetable mixture and the red wine vinegar. Puree using an immersion blender or carefully do it in batches in a regular blender. Add salt and pepper to taste.

Serves 4-6.

Variation: Substitute red lentils, chicken or vegetable stock, and white wine vinegar or sherry vinegar for a lighter texture and flavor.

Parmesan Roasted Fennel and Zucchini/Summer Squash

Sweet, nutty, and a little salty from the Parmesan.  You might even get kids to eat this.

1 1/2 lbs zucchini or summer squash, sliced in 1/4-inch rounds

1 medium fennel bulb, sliced 1/4-inch thick

2 Tbsp olive oil

Salt and pepper to taste

1/2 cup grated Parmesan

Preheat the oven to 425 degrees.  If desired, place a sheet of parchment paper over a large baking pan.

Place the zucchini or squash and the fennel in a large bowl.  Drizzle with the olive oil, then sprinkle the salt and pepper and the Parmesan.  Toss until the vegetables are all well coated.

Spread the veggies out in more or less a single layer on the baking sheet (use two if you need to). Roast for 30-40 minutes, turning once or twice, until tender and partly browned.  If desired, finish under the broiler for about 2 minutes for additional browning.

Serves about 4.

Caramelized Fennel and Onion Frittata with Tomatoes and Goat Cheese

This is what I did with the rest of my batch of Caramelized Fennel and Onions, after using some on pizza a few days ago.  Goat cheese goes beautifully with these flavors (it would make a nice variation for the pizza, too).  Like many frittatas, this works for any meal of the day.  Can be served hot or at room temperature.

6 eggs, beaten
1 - 1 1/2 cups Caramelized Fennel and Onions
3-4 oz. crumbled goat cheese
Salt and pepper to taste 
1 medium tomatoes, sliced 1/8-inch thick (seeds removed)

Combine the eggs, caramelized onion and fennel, goat cheese, and salt and pepper in a medium bowl.  Let it sit at room temperature for 30 minutes or so if you can.

Oil well a 10-inch oven proof skillet and heat it up over medium heat.  Pour in the egg mixture and make sure the veggies and cheese are evenly distributed.  Cook, without stirring, over low-medium heat until the eggs are largely set.  While you do so, preheat the broiler.  Lay the tomato slices on top of the egg mixture.  Finish the friittata under the broiler for 3-5 minutes, until the eggs are cooked through.

Serves 3-4.

Caramelized Fennel and Onion Pizza with Tomatoes

Flavorful, and easy too if you have made Caramelized Fennel and Onions in advance.

1 14-inch pizza crust
olive oil
3-4 oz. shredded mozzarella
1 - 1 1/2 cups Caramelized Fennel and Onions
1-2 medium tomatoes, sliced 1/8-inch thick (seeds removed)
Salt and pepper to taste
Grated Parmesan

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread most of the mozzarella over the oiled pizza crust.  Spread the caramelized fennel and onion mixture over the cheese to form a more or less even layer.  Top with tomato slices.  Sprinkle salt and pepper over everything, then sprinkle on the remaining mozzarella and a bit of grated Parmesan.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Caramelized Fennel and Onions

This is not a dish by itself but rather a tasty addition to pizza, pasta sauce, etc.  Or try it on bruschetta.  Carmelizing mellows the flavor of fennel and brings out its sweetness, just as is true of onions.

Making this does not take a lot of effort, but it does take a lot of time, so plan to make a large batch sometime when you will be available to check in on it periodically over a few hours.  The finished product will keep in the fridge for at least a few days, or you can freeze it in small quantities for later use.  I've suggested quantities here for the fennel and onions, but you can increase it as you see fit (and as fits in your pot).  The quantities below will fill a Dutch oven to the top at the beginning of the cooking process.

2 Tbsp olive oil
2 very large or 4 medium fennel bulbs, coarsely chopped with cores removed
6 medium onions, sliced lengthwise
Salt to taste

Heat the olive oil in a Dutch oven or other large pot.  Add the fennel and onions and stir to coat with olive oil.  Saute over medium heat for a few minutes, then reduce the heat to low and partially cover.  Cook over low heat, stirring occasionally, for 2-3 hours, until the fennel and onions have been reduced to a soft mass and have turned a nice golden brown.  Add salt to taste.  You can continue to cook them to a darker shade if you like, but if you choose to do so, be sure to watch them and stir more often to prevent them from going too far.

Makes 2-3 cups.

Risotto with Pork, Fennel, and Peaches

This came together as a way to use up a couple of leftover Fennel-Garlic Pork Chops, and it was a raging success.  I think you could use other types of leftover pork as well (roast, loin, etc) as long as the seasonings are compatible.

Pork
Olive oil
6-8 cloves garlic, minced
1 large fennel bulb, chopped (about 2-3 cups)
2-3 cups diced peaches (peeled if desired; not necessary)
2-3 cups diced or thinly sliced cooked pork chops or similar
1-2 tsp red wine vinegar
splash of water
Salt and pepper to taste

Risotto
Olive oil
1 small shallot, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

You can prepare the pork and the risotto simultaneously if you like.  Otherwise, make the risotto first.

To prepare the pork mixture: heat a little olive oil in a wide bottomed pan such as a braising pan or Dutch oven.  Add the garlic and fennel and saute over medium to medium-high heat for several minutes, until the fennel is somewhat soft.  Add the peaches and cooked sliced pork along with the red wine vinegar and a small splash of water.  Stir to combine, then reduce heat and let the liquid turn into a bit of sauce.

To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the pork mixture over mounds of risotto.

Serves 4-6.

Grilled Fennel with Lemon and Parsley

Another recipe for fennel lovers.  Lemon juice adds a pleasant tang as you bite into it.

2 medium fennel bulbs, cut into wedges
1 Tbsp olive oil
1 Tbsp lemon juice
Salt and pepper
2-3 Tbsp finely chopped fresh parsley

Combine the oil and lemon juice, then brush it onto the fennel.  Sprinkle both sides with salt and pepper.

Grill the fennel over medium heat for 10-12 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).  Sprinkle with parsley at the table.

Serves about 4.

Caramelized Fennel and Onion Pizza with Goat Cheese

I couldn't convince my almost 4-year-old to try this (his response: "I refuse that it's delicious!")...but hey, more for us grownups! It really IS delicious. Caramelizing brings out fennel's sweetness (and of course does the same for the onions) and mellows it a bit without losing all its flavor. Properly caramelizing fennel and onions takes a bit of time (25-30 minutes or longer if you like) but it's worth it.

2 Tbsp olive oil
1 large or 2 medium fennel bulbs, thinly sliced
1 large onion, thinly sliced
1 Tbsp red wine vinegar
Salt and pepper to taste
1 14-inch pizza crust
3 oz. shredded mozzarella
1 Tbsp minced fresh sage
3 oz. goat cheese

Heat the olive oil in a large skillet or Dutch oven. Add the fennel and onion and stir to coat thoroughly with oil. Turn the heat to medium and cover. Uncover and stir well every 4-5 minutes or so, and adjust the heat downward if the vegetables are getting too browned (as opposed to caramelized). They will slowly cook down, getting soft and golden over the course of at least 25-30 minutes. If you have time you can continue to caramelize until they are much darker. Toward the end you will need to check on them more frequently and perhaps turn the heat even lower. When they are ready, stir in the red wine vinegar and add salt and pepper to taste. Remove from heat.

As the onions and fennel approach doneness, preheat the oven to 450 degrees and lightly paint the pizza crust with olive oil.

Sprinkle the shredded mozzarella over the pizza crust, then add the caramelized veggies. Sprinkle with sage, then dot with goat cheese.

Bake the pizza for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Potato Salad with Fennel and Herbs

This a delicious no-mayo potato salad, great for parties and potlucks. It is particularly good with fresh new potatoes, which are just showing up at markets now.

2 lbs new potatoes, cubed
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 cup finely chopped fennel
1 large shallot, minced
1/4 cup olive oil
Salt and pepper to taste

Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and cool.

When the potatoes are cool, combine them with all the other ingredients in a large bowl, stirring carefully so the potatoes don't break up too much.

Refrigerate until ready to serve. Serve cold or room temperature.

Serves 6-8.

Simple Fennel Salad

Raw fennel sliced thin makes a nice salad, especially when served cold. Here it's very simply prepared with a little parsley, lemon juice, and olive oil.

1 medium-large fennel bulb, thinly sliced or finely chopped
1 tsp lemon juice
1 tsp good olive oil
1/4 cup finely chopped parsley
Pinch or salt

Combine all ingredients in a bowl and toss to coat. If not serving immediately, refrigerate.

Serves 2-3.

Variations: Add shredded carrots or julienned cucumber to the salad.

Roasted Fennel and Scapes with Parmesan

Fennel turns sweet, soft, and mild when you roast it. If you'd like to make this without scapes, or in a different season, you can skip them or substitute several whole garlic cloves.

2 medium fennel bulbs, coarsely chopped
5-6 garlic scapes, chopped
Olive oil
Salt and pepper to taste
1/3 cup grated Parmesan

Preheat the oven to 400 degrees.

Rinse the fennel well, as it sometimes collects dirt between the layers. Place it in a baking pan (7x11 inches or so) and add the scapes. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.

Cover the baking pan with aluminum foil and bake for 15 minutes. Remove the fennel and bake for another 10 minutes. Remove the pan from the oven and turn on the broiler. Sprinkle the cheese over the fennel, then broil for about 3 minutes, until golden. Serve hot.

Serves 4-6.

Variation: Late in the summer or in the fall, try substituting leeks for the scapes.

Fennel Scape Risotto with Sausage

Way yummy. You can skip the sausage if you want and serve the risotto as a side dish. With the sausage it's good as an entree. The instructions below are to make risotto in the pressure cooker (so easy! and good!), but you can always do it the old fashioned way if you prefer. Skip the scapes if it's the wrong season - you can add some minced garlic or another shallot as a substitute.

2 Tbsp olive oil
1 small shallot (optional)
1 1/2 cups Arborio rice
3 1/2 cups warm chicken or vegetable broth
1/2 lb hot or sweet Italian sausage, casings removed
1 medium fennel bulb, diced (about 2 1/2 cups)
1 cup chopped garlic scapes
Salt and pepper to taste

Heat the olive oil in the bottom of the pressure cooker, then add the shallots and saute over medium-high heat for about a minute. Add the rice and saute for another 1-2 minutes, until it turns translucent and becomes fragrant. Pour in the broth, cover and lock the lid, and bring to pressure. Cook for seven minutes at high pressure, then release the pressure, let sit for a minute, and stir gently.

While the rice cooks, cook the sausage in a large skillet. When it is nicely browned, add the fennel and scapes and cook until tender.

When everything is done, combine it all and serve hot.

Serves 4-6.

Pasta with Roasted Tomatoes, Fennel, and Mushrooms

I used some of my last fresh tomatoes for this, but whole frozen or canned tomatoes would work perfectly, too. You can serve this hot or at room temperature, which makes it a decent option for pot luck meals or buffets; in that case, mix some grated Parmesan right in with the pasta. For a version with more protein, see the optional additions.

2 medium onions, coarsely chopped
1 medium fennel bulb plus tender stalks, chopped
4-5 cups coarsely chopped and seeded tomatoes
1/4 lb shiitake mushrooms, sliced or quartered
1 tsp whole fennel seeds
Salt and pepper to taste
olive oil
1 lb dry cut pasta (such as penne, shells, etc)
Grated Parmesan for topping
Optional additions: toasted pine nuts, sausage, cannellini

Preheat the oven to 450 degrees.

Toss the vegetables together in a large baking dish. Sprinkle with the fennel seed, salt, and pepper, then drizzle generously with olive oil. Stir to coat everything well. Roast for 20-30 minutes, until the vegetables are nice and tender and starting to caramelize a bit.

While the vegetables roast, cook the pasta in a pot of salted boiling water. Drain the pasta, then toss with the vegetables.

Serve hot or at room temperature, and pass grated Parmesan at the table.

Serves about 6.

Grilled Fennel

I spotted some lovely looking fennel bulbs at the farmers market this weekend. I like fennel raw in salads, but it is also delicious (with a mellower flavor) roasted, which gave me the idea of trying it on the grill.

2 medium fennel bulbs, cut into wedges
2 Tbsp olive oil
1 Tbsp cider or red wine vinegar
Salt and pepper

Combine the oil and vinegar with salt and pepper to taste, then brush it onto the fennel.

Grill the fennel over medium heat for 10-15 minutes, turning once, until done to your liking (I like it tender but still with a little crunch).

Serves about 4.

Variations: You can add more seasonings to the oil and vinegar mixture. Try minced garlic and/or a bit of tarragon. Or try using lemon juice in place of the vinegar. You can also add a little sprinkling of fresh herbs at the table.

Lentil-Barley Salad with Snap Peas and Fennel

Hearty cold salads are great for hot night dinners. This one requires cooking the lentils and barley, but you can do that in the morning before it gets too hot and let them chill in the fridge until dinner time.

I used up the last of our snap peas on this, along with some of the fennel that is reaching a nice harvestable size right now. The recipe as given is pretty simple, but feel free to jazz it up with chopped fresh herbs (mint, parsley or basil would be good) and/or other vegetables, perhaps halved cherry tomatoes or shredded carrots.

1 cup uncooked brown lentils
1 cup uncooked pearl barley
5 cups water
2 cups snap peas, stringed and broken into 2 or 3 pieces
2 cups chopped fennel bulb
1/4 cup olive oil, or more to taste
1/4 cup red wine vinegar, or more to taste
Salt and pepper to taste

Combine the lentils, barley, and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender but not too soft, about 25 minutes. Drain off any excess water and refrigerate.

When the lentils and barley have cooled, add the remaining ingredients and toss well. Serve cold or at room temperature.

Serves about 6.

Grilled Fennel-Garlic Pork Chops

We used the grill for the second time this season tonight, and I am looking forward to lots more over the coming months. Pork chops from Bostrom Farm were excellent as always, and I really like this fennel-garlic combination. I believe fennel seed with pork is a fairly typical Italian preparation, but it is not one I had tried before. I will definitely be making this again. I served this with a green salad and maple roasted parsnips--yum!

1 1/2 tsp whole fennel seeds
2-3 medium garlic cloves, minced
1/2 tsp salt
Black pepper to taste
1-2 Tbsp olive oil
2 good-sized pork chops (about 1 lb total)

Grind the fennel seeds in a spice grinder or mortar and pestle (or, if you don't have either of those, in a plastic bag with a rolling pin). Combine them in a small jar or bowl with the garlic, salt, pepper, and enough olive oil to make a paste.

Rinse the chops and pat dry, then spread them all over with the fennel-garlic paste. Let sit for 30 minutes or so if you have time (or up to a few hours, if you put them in the fridge; bring back to room temperature before cooking).

Grill the chops for 1-2 minutes per side over a hot fire, then reduce the heat to medium-low and cook for another 10-20 minutes, turning once or twice, until the internal temperature reaches at least 137 F. Let sit for a few minutes, then serve.

Serves 2.

Slow Cooker Chicken Stew with Tomatoes and Fennel

Quick and easy from the freezer, but one of my better crock pot creations. If you used frozen tomatoes, be sure to thaw them first--you'll need their liquid. You can serve this on its own as a stew or over rice (obviously, you'll get more servings out of it if you serve it with rice).

2 lbs boneless chicken thighs (frozen is fine)
2 Tbsp green olive tapenade
4 cups chopped tomatoes and their liquid (canned or frozen)
1 cup chopped fennel (frozen is fine)
Salt and pepper

Place the chicken thighs in the slow cooker. It's fine if they are in a solid block (or two). Spread the top sides with the tapenade. Add the tomatoes and fennel and a bit of salt and pepper. Cook on Low for 7-9 hours. Taste and adjust salt and pepper if needed. Break up the chicken thighs into chunks with a spoon.

Serve alone or over rice.

Serves at least 6.

Pasta with Fennel Bacon Tomato Sauce

This simple recipe was the answer to both the need for a quick dinner and the rest of the bacon that I cooked up when I made the roasted fingerlings earlier this week. The tomato sauce and the fennel were both in our freezer from last summer/fall.

1 lb dry pasta
Water
Salt
olive oil
3 cups tomato sauce
2 cups chopped fennel (frozen is fine)
4 strips cooked bacon, chopped
Grated Parmesan or shredded cheddar for topping (optional)

Cook the pasta in a large pot of salted boiling water with a splash of oil. When ready, drain and return to the pot or a large serving bowl and toss with a little more oil.

While the pasta cooks, combine the tomato sauce, fennel, and bacon in a medium saucepan and simmer until warmed through (including any frozen fennel).

Toss the pasta with the sauce. Serve hot, topped with cheese at the table if desired.

Serves 4-6.

Slow Cooker White Bean, Tomato, and Fennel Stew

We've had such an abundance of standard winter vegetables that I have hardly touched the stores in my freezer so far (except for fruit for holiday pies!). But this was an easy freezer-based meal, simple and satisfying. You can serve this on its own or over rice; brown rice works nicely.

You can use canned or frozen tomatoes. If you use frozen ones, let them thaw overnight before putting them in the slow cooker. It's not hard to remember to do so, since you have to soak the beans overnight, too.

1 1/2 cups dry white beans (such as navy or great northern)
3-4 cups crushed or coarsely chopped and seeded tomatoes (canned or frozen)
1-2 cups chopped frozen fennel
1 medium onion, diced
2 bay leaves
1 Tbsp dried basil
Salt and pepper to taste

Soak the beans overnight in several times their volume of water. In the morning, drain and rinse them, then put them in the slow cooker. Add the tomatoes and their liquid, along with the fennel (which can go in frozen), onion, bay leaves, and basil. Add enough water to just cover the beans. Cook on High for 6-8 hours, until beans are tender.

When beans are cooked, add salt and pepper to taste.

Serves 4-6.