Type what you have

Ingredients

• ✓ fennel seed
• chicken broth
• clam juice
• butter
• tomato paste
• rosemary
• garlic
• black pepper
• celery seed
• white wine
• shrimp
• bread

Instructions

1. 1 Add broth, clam juice, butter, tomato paste, rosemary, garlic, black pepper, celery seeds, and fennel seeds to a large pot. Bring to a boil, reduce heat to low, and simmer for 1 hour, stirring occasionally.
2. 2 Stir wine into soup; simmer for 2 hours, stirring occasionally.
3. 3 Stir in shrimp; cook until shrimp are opaque, about 3 minutes. Serve immediately with bread.

By NewMexicoMama

Ingredients

• ✓ fennel seed
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• coriander
• red pepper
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• black peppercorn
• cumin seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ fennel seed
• kale
• lemon
• vegetable bouillon
• yellow squash
• green lentil
• water
• vegetable broth
• tomato paste
• chile powder
• white pepper
• salt
• turmeric
• coriander
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Ingredients

• ✓ fennel seed
• water
• ginger root

Instructions

1. 1 Fill a mug with boiling water.
2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Ingredients

• ✓ fennel seed
• butter
• shallot
• fennel green
• black pepper
• salt
• oyster

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ fennel seed
• dill seed
• oregano
• lemon pepper seasoning
• onion powder
• garlic powder
• pork roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ fennel seed
• pork chop
• apple
• onion
• water
• sauerkraut

Instructions

1. 1 Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.
2. 2 Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.
3. 3 Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.

By Katie

Ingredients

• ✓ fennel seed
• pork shoulder
• orange zest
• salt
• black pepper
• herb seasoning
• red pepper flakes
• nutmeg

Instructions

1. 1 Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
2. 2 Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
3. 3 Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
4. 4 Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ fennel seed
• coriander
• brown sugar
• paprika
• garlic powder
• onion powder
• mustard seed
• corned beef brisket
• cherry wood chip

Instructions

1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
3. 3 Soak wood chips in water for at least 1 hour.
4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

Ingredients

• ✓ fennel seed
• water
• active dry yeast
• white sugar
• all-purpose flour
• salt
• red pepper flake
• onion
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ fennel seed
• butter
• red cabbage
• granny smith apple
• sweet onion
• kosher salt
• black pepper
• red wine
• apple cider vinegar

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ fennel seed
• olive oil
• fennel
• onion
• salt
• black pepper
• apple
• black pepper
• fennel frond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add fennel, onion, and fennel seeds. Season with salt and pepper.
2. 2 Cook, stirring occasionally, until fennel is just tender and beginning to brown, 8 to 10 minutes. Stir in apple and cook until tender, about 5 minutes. Top with additional black pepper and, if desired, fennel fronds.

By Virginia Willis

Ingredients

• ✓ fennel seed
• rosemary
• thyme
• black peppercorn
• garlic
• ouzo
• sea salt
• pork roast
• onion
• fennel bulb
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Toast fennel seeds, rosemary, thyme, and peppercorns in a heavy skillet over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes; do not let burn. Place toasted fennel seeds mixture, garlic, ouzo, and salt into a mortar and pestle or a spice grinder; grind to a paste. Score pork roast fat layer with a sharp knife; rub spice paste all over roast.
3. 3 Spread onions and fennel in a large roasting pan; add enough water just to cover vegetables. Place roast on onions and fennel, fat-layer up.
4. 4 Roast in the preheated oven until pork is tender, 5 to 6 hours (about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.

By wsf

Ingredients

• ✓ fennel seed
• sea salt
• olive oil
• red bell pepper
• yellow bell pepper
• green onion
• chile pepper
• garlic
• black pepper
• avocado
• feta cheese
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Crush the fennel seed in a mortar and mix with a little sea salt.
3. 3 Heat olive oil in a frying pan over medium-high heat. Add bell peppers and green onions and saute until soft, about 5 minutes. Add chile pepper and garlic and saute until fragrant, about 1 minute. Season the mixture with fennel seed-salt mixture and pepper.
4. 4 Divide the vegetables among 4 small oven-proof dishes. Place avocado pieces on top. Roughly crush feta with a fork, and spread it on top as well. Crack 2 eggs into each dish.
5. 5 Bake in the preheated oven until eggs are set, about 15 minutes.

By chefdavidgeisser

Ingredients

• ✓ fennel seed
• green bell pepper
• red bell pepper
• orange bell pepper
• yellow bell pepper
• garlic
• lemon
• vegetable broth
• garlic salt
• black pepper
• thyme

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Ingredients

• ✓ fennel seed
• ✓ fennel seed
• olive oil
• garlic
• red bell pepper
• fish bouillon
• lemon
• white wine
• baby bok choy
• salt
• black pepper
• tuna steak
• olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
2. 2 Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
3. 3 Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

By PatrickP

Ingredients

• ✓ fennel seed
• tahini
• lemon juice
• cumin
• salt
• black pepper
• hot sauce
• olive oil
• garlic powder
• water
• chickpea flour

Instructions

1. 1 Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
3. 3 Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

By Coffee4MySoul

Ingredients

• ✓ fennel seed
• cauliflower
• mozzarella cheese
• egg
• basil
• parsley
• oregano
• garlic powder
• green bell pepper
• onion
• tomato

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower florets, cover, and steam until tender, 2 to 6 minutes. Allow to cool. Grate cauliflower and measure out 1 cup.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Spray a circular or rectangular metal baking pan with cooking spray.
3. 3 Combine grated cauliflower, 1/2 cup mozzarella cheese, and egg in a large bowl. Press mixture into the prepared baking pan evenly. Sprinkle with basil, parsley, oregano, fennel, and garlic powder.
4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove crust from the oven and sprinkle with bell pepper, onion, and tomato. Top with remaining 1/4 cup of mozzarella cheese.
5. 5 Preheat the oven's broiler. Return cauliflower pizza to oven and broil until cheese has melted and crust is crispy, about 5 minutes.

By Virginia Vohasek

Ingredients

• ✓ fennel seed
• pork shoulder
• shallot
• salt
• rosemary
• black pepper
• thyme
• cayenne pepper
• all-purpose flour
• olive oil
• sugar pumpkin
• hard apple cider

Instructions

1. 1 Cut pork into large chunks; place in a bowl. Add shallots, salt, rosemary, black pepper, fennel seeds, thyme, and cayenne pepper; mix thoroughly. Cover pork with parchment paper. Refrigerate to let flavors develop, 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Add flour to pork; toss to coat. Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes per side.
4. 4 Slowly cut top off pumpkin by inserting the tip of a knife at a 45-degree angle into top; cut all the way around to remove "lid" with stem. Scrape seeds and fibers off bottom of lid and inside pumpkin using a large spoon or ice cream scoop.
5. 5 Line bottom of a baking pan with parchment paper; place pumpkin on top. Stuff pumpkin with browned pork; pour in cider. Cover with pumpkin lid.
6. 6 Bake in the preheated oven until pork is very tender, about 4 hours, adding a little more cider after a few hours, since it evaporates a lot. Remove from oven; rest. Brush pumpkin with some rendered fat from bottom of the pan.
7. 7 Scoop pork onto serving plates; cut pumpkin into pieces to serve. Combine remaining rendered fat with cooking liquid from inside pumpkin; rest 3 to 5 minutes. Skim most fat off top of sauce; spoon over pork.

By John Mitzewich

Ingredients

• ✓ fennel seed
• bread dough
• turkey sausage
• mozzarella cheese
• mushroom
• onion
• olive oil
• tomato
• oregano
• salt
• garlic powder
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Press dough into the bottom and up the sides of a greased 9x13-inch baking dish.
3. 3 Crumble sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove sausage with a slotted spoon and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over sausage.
4. 4 Add mushrooms and onion to the skillet; cook and stir until onion is tender. Stir in tomatoes, oregano, salt, fennel seed, and garlic powder. Spoon over mozzarella cheese. Sprinkle Parmesan cheese over the top.
5. 5 Bake in the preheated oven until crust is golden brown, 25 to 35 minutes.

By JAIME5025

Ingredients

• ✓ fennel seed
• brussels sprout
• granny smith apple
• avocado oil
• turkey bacon
• maple syrup
• black pepper
• salt
• thyme
• marjoram
• rosemary
• lavender
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Brussels sprouts, apples, oil, bacon, maple syrup, pepper, salt, thyme, marjoram, rosemary, lavender, fennel, and oregano together in a large bowl. Spread in an even layer on a baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and bacon is crisp, 30 to 35 minutes.

By LaBurd

Ingredients

• ✓ fennel seed
• olive oil
• pork loin chop
• onion
• sugar
• chili powder
• red pepper flakes
• oregano
• tomato sauce
• water
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
3. 3 Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
4. 4 Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

By MLYIN

Ingredients

• ✓ fennel seed
• chicken thigh
• chicken breast
• carrot
• spinach
• tomato
• lentil
• chicken broth
• herbes de provence
• garlic
• salt
• pepper
• parsley

Instructions

1. 1 Place all ingredients in a large microwave-safe bowl. Stir to combine. Cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. Add more broth if needed. Garnish with parsley.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ fennel seed
• cooking spray
• ground sirloin
• pork sausage
• tomato
• onion
• butter
• garlic
• oregano
• pepper
• green bell pepper
• feta cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Coat a casserole dish with cooking spray.
2. 2 Cook ground sirloin and sausage in a skillet over medium-low heat until browned and crumbly, stirring often, 5 to 10 minutes. Drain thoroughly. Mix in 3/4 the tomatoes, onion, butter, garlic, oregano, fennel seed, and seasoned pepper. Simmer over low heat until meat mixture comes together, about 20 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill bell peppers with meat mixture, alternating with layers of feta cheese and Parmesan cheese. Place stuffed bell peppers side-by-side in the prepared casserole dish; add remaining tomatoes around and under the peppers so they cook up and into the peppers. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until browned and bubbly, about 30 minutes.

By SusieQSanto

Ingredients

• ✓ fennel seed
• russet potato
• chickpea
• butternut squash
• sweet potato
• onion
• carrot
• vegetable oil
• salt
• onion powder
• garlic powder
• sage
• black pepper
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
2. 2 Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
3. 3 Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
4. 4 Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
5. 5 Season with more salt and black pepper to taste. Top with green onions to serve.

By Kim

Ingredients

• ✓ fennel seed
• chicken thigh
• brussels sprout
• white wine
• turkey sausage
• shallot
• lemon
• garlic
• olive oil
• rosemary
• thyme
• sage
• sea salt
• black pepper
• cooking spray

Instructions

1. 1 Clean and trim fat from chicken. Pat dry with paper towels. Place in a large bowl with Brussels sprouts, wine, sausage, shallots, lemon slices, garlic, oil, rosemary, fennel seeds, thyme, sage, sea salt, and pepper. Toss together with your hands and allow to marinate at room temperature, tossing occasionally, for at least 30 minutes.
2. 2 Preheat the oven to 475 degrees F (245 degrees C). Spray a baking pan with nonstick spray.
3. 3 Pour chicken-vegetable mixture onto the prepared baking pan. Arrange thighs, skin-side up, over mixture.
4. 4 Roast in the preheated oven until thighs are browned, crispy, and no longer pink in the centers, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before serving.

By Jewelzee

Ingredients

• ✓ fennel seed
• aluminum foil
• kitchen twine
• pork loin roast
• bacon
• blue cheese
• apple brandy
• apple cider vinegar
• honey
• black pepper
• kosher salt
• apple
• rosemary
• fennel bulb
• shallot
• garlic
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F. In a medium saute pan, heat 1 tablespoon olive oil. Add the garlic and shallots and cook on medium heat until fragrant and translucent, about 1-2 minutes. Add the fennel, fennel seed, 1 tablespoon of the rosemary, apple, salt, black pepper, honey, vinegar, and apple brandy. Cook on medium heat until the apple and fennel are browned, about 15 minutes. Fennel should be soft but not mushy and still have some firmness. Remove the filling from heat and cool to room temperature. Toss in the blue cheese and the crispy bacon.
2. 2 Line a baking sheet with a heavy sheet of Reynolds Wrap® Heavy Duty Aluminum Foil, making sure the sheet is long enough to wrap up over the ends of the roast. Layer another two sheets of Reynolds Wrap® Heavy Duty Aluminum Foil over the first one. Set aside.
3. 3 Place the pork loin fat side down on a work surface, season the inside lightly with salt and pepper and then evenly spread the filling. Roll the pork up lengthwise and tie it securely with kitchen twine. Rub with remaining olive oil and season evenly with kosher salt. Heat a large heavy skillet (big enough to hold the entire loin) over high heat until very hot. Add the pork loin and brown very well on all sides, about 1 minute per side.
4. 4 Using tongs, place the roast in the center of the foil. Sprinkle with pepper and the rest of the rosemary. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
5. 5 Bake the wrapped loin for 45 minutes or until an instant-read meat thermometer reads 130 degrees F. Let the pork rest, wrapped, for 10 minutes. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Slice and serve.

By Reynolds KitchensR

Ingredients

• ✓ fennel seed
• chicken thigh
• pork fat
• bacon
• breadcrumb
• onion
• egg
• white wine
• garlic
• parsley
• salt
• black pepper
• chili flake
• tomato sauce
• olive oil
• cooking spray

Instructions

1. 1 Mix chicken and pork together on a plate or tray, and place in the freezer for about 15 minutes, or until firm and very cold. Partially frozen is okay.
2. 2 Add breadcrumbs to the bowl of a food processor (this should be crumbled from the inside of a loaf of fresh or day old French bread – no crust!). Add sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Add chilled chicken mixture on top.
3. 3 Pulse on and off in the food processor as shown until the mixture resembles ground meat. Stopping occasionally and scraping the bowl of food processor during the process is recommended.
4. 4 Transfer mixture to fridge and chill for 1 hour before shaping.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
6. 6 Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
7. 7 Bake in the preheated oven until meatballs are cooked through, about 18 minutes. For some additional browning, turn broiler to high, and broil meatballs for 1 to 2 minutes.
8. 8 Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce.

By John Mitzewich

Ingredients

• ✓ fennel seed
• chickpea
• olive oil
• onion
• celery
• carrot
• garlic
• vegetable broth
• fire-roasted diced tomato
• grape tomato
• spinach
• parsley
• oregano
• thyme
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans in a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
2. 2 Bring 2 cups of water to a boil in a large pot. Add garbanzo beans; reduce heat and simmer until almost tender, about 45 minutes. Drain and rinse with cold water until cool.
3. 3 Spread garbanzo beans on a baking sheet and remove skins.
4. 4 Heat olive oil in a large pot over medium heat; cook and stir onion until softened, about 3 minutes. Add celery, carrots, garlic, and fennel seeds; cook and stir for 4 minutes. Stir in garbanzo beans, vegetable broth, and tomatoes. Simmer soup until garbanzo beans are tender, about 15 minutes. Add grape tomatoes and spinach leaves; cook for 2 minutes.
5. 5 Season soup with parsley, oregano, thyme, salt, and pepper. Stir well and remove from heat. Cover and let stand for 10 minutes before serving.

By PalouseBrand

Ingredients

• ✓ fennel seed
• vegetable oil
• pork tenderloin
• clove
• coriander seed
• black peppercorn
• bay leaf
• thyme
• rosemary
• garlic
• cilantro
• lime
• lemon
• orange
• brown sugar
• salt
• water

Instructions

1. 1 Warm water in a large pot over high heat. Add salt and stir to dissolve. Stir in brown sugar, orange, lemon, lime, cilantro, garlic, rosemary, thyme, bay leaves, peppercorns, fennel, coriander, and cloves. Bring to a boil, reduce heat to low, and cover. Let brine simmer for 20 minutes.
2. 2 Fill a sink with ice water. Remove brine from heat and place pot into the sink. Cool, stirring, until brine reaches room temperature. Pour into a large plastic or glass vessel such as a 12-quart Cambro. Add pork tenderloin pieces. Cover and let soak, 6 hours to overnight.
3. 3 Remove loins from brine and rinse. Let rest at room temperature for 30 to 45 minutes while you prep the grill. Preheat the grill for indirect heat at 275 degrees F (135 degrees C).
4. 4 Place loins on the cooler side of the preheated grill and cook, rotating every 20 to 30 minutes, until an instant-read thermometer inserted into the centers reads 130 to 135 degrees F (54 to 57 degrees C), 35 to 40 minutes.
5. 5 Brush vegetable oil onto loins and move over to the direct heat side of the grill. Sear until golden brown all over and the internal temperature just reaches 145 degrees F (63 degrees C), about 2 minutes per side. Remove loins from heat, place on a serving dish, and tent with foil. Let rest for about 5 minutes, then slice into 1/2- to 1-inch-thick medallions.

By OxPatchReb