Orange, Spinach, Fennel Salad with Olives and Shaved Parmesan (from the foodnetwork.com)

1 large bulb fennel, core and stems removed, fronds reserved 3 navel oranges, peeled 1/4 cup extra virgin olive oil 2 tablespoons minced red onion 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups spinach, rinsed well and patted dry 20 black olives 2 ounces Parmesan, thinly shaved with a vegetable peeler Halve … More Orange, Spinach, Fennel Salad with Olives and Shaved Parmesan (from the foodnetwork.com)

Fun w/ Fennel

Fennel bulb is fantastic with roasted meats, poached fish, and nearly any fruit in salad, entrees or desserts. When using cold, be sure to shave it super thin to maximize sweetness. When cooking, cut in large chunks to keep it from disintegrating. I think it’s especially yummy in a stew with tomatoes and potatoes (check … More Fun w/ Fennel

Potato Fennel Stew

Don’t know what to do with fennel? Feel like you’re not really on board with fennel in root form? Until recently, I was with you 100%. However, I just created something delightful from it, which will likely become a regular meal in my cooking repertoire. The fennel has the texture of celery, but a sweeter, … More Potato Fennel Stew