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Posts tagged "Fennel"

Orange, Fennel and Olive Salad with Red Pepper Flakes

Orange, Fennel and Olive Salad with Red Pepper Flakes
Serves: 2 | prep Time 10 minutes | Cook time 0 Minutes
  • 1 fennel bulb, trimmed, with 1 to 2 tablespoons fronds reserved
  • 2 tablespoons fresh lemon juice
  • 2 oranges
  • 1/4 cup small olives, such as Nicoise
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • Red-pepper flakes

Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with lemon juice.

Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in olives, reserved fennel fronds, and olive oil. Season with salt, pepper, and red-pepper flakes.

Serve with crusty bread and a protein for a light supper!

Fennel and blood orange salad

Fennel and blood orange salad

Serves: 3 | prep Time 15 minutes | Cook time 0 Minutes

  • 1/4 cup hazelnuts or walnuts
  • 1 medium-large fennel bulb, leaves and stems trimmed off
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 2 large blood oranges
  • 1 small shallot, peeled and cut into paper-thin slices
  • 10 mint leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon lime zest

Place nuts in dry skillet and cook over medium heat, stirring, to toast. Let cool. If using hazelnuts, roll them around in a dishcloth (or, if cool enough, in your hands), discarding any loose skins. Coarsely chop nuts; set aside.

Slice about 1/2 inch from bottom of fennel and discard. Slice fennel very thinly on a mandonline, benriner or with a knife, starting with flat bottom side. Toss in serving bowl with salt, pepper and lemon juice. Trim all peel and pith from oranges. Holding peeled fruit over bowl containing fennel, use sharp knife to cut sections from membrane and let them drop into bowl. Squeeze remaining membrane over bowl to sprinkle salad with remaining juice, and discard membrane.Add shallots, mint leaves, olive oil and reserved nuts and toss gently. Sprinkle with lime zest.

Rigatoni with Fennel and Anchovies

Something truly magical happens when fennel, garlic, and anchovies get caramelized together in olive oil, then paired with citrus zest. Even the firmest anchovy haters will agree. This recipe is from Evan Funke, chef-owner of L.A.’s pasta temple, Felix Trattoria.
Serving size : 4


* 3 large fennel bulbs (about 2½ lb.)

* ½ cup extra-virgin olive oil

* 6 oil-packed anchovy fillets

* 6 garlic cloves, thinly sliced

* ½ tsp. crushed red pepper flakes

* ½ cup (packed) mint leaves, plus more torn for serving

* 1 orange or tangerine

* 1 lemon

* 1 lb. rigatoni

* 3 oz. Pecorino Romano, finely grated (about 1½ cups)
* Remove tough outer layers and fronds from fennel bulbs and discard. Working one at a time, cut bulbs lengthwise (through root ends) into quarters, remove cores, and slice quarters lengthwise into ½"-thick wedges.
* Heat oil in a large Dutch oven or other heavy pot over high until shimmering. Add fennel to pot, arranging in as even a layer as possible. Season with salt and cook, undisturbed, until golden brown underneath and starting to soften, 6–8 minutes. Using tongs, turn fennel over and cook until golden brown on the other side, 6–8 minutes.
* Reduce heat to low and add anchovies, garlic, red pepper flakes, and ½ cup mint to pot. Cook, stirring often, until anchovies are disintegrated and garlic is golden, about 2 minutes. Remove pot from heat and finely grate zest of orange and lemon directly into hot oil; stir well to evenly distribute. Cover pot to keep sauce warm and let sit until pasta is done.
* Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.
* Uncover sauce, add pasta and 1 cup reserved pasta cooking liquid, and set over medium-low heat. Add Pecorino and cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is emulsified and pasta is coated, about 2 minutes.