Type what you have

Ingredients

• ✓ fennel
• fettuccine pasta
• olive oil cooking spray
• ground beef
• onion
• salt
• red pepper
• garlic
• button mushroom
• tomato paste
• tomato

Instructions

1. 1 Cook pasta according to package directions.
2. 2 Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add beef, onion, salt and pepper; cook 5 to 6 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant.
3. 3 Add fennel and mushrooms. Cook 3 to 5 minutes or until vegetables are tender. Stir in tomato paste. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot.

By Hunt's

Ingredients

• ✓ fennel
• olive oil
• garlic
• lemon
• chicken
• celery
• red onion
• parsley
• mayonnaise
• lemon
• salt
• black pepper
• arugula

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
2. 2 Stir in lemon juice; set aside to cool.
3. 3 Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
4. 4 Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
5. 5 Arrange arugula on a serving platter; serve chicken salad on arugula.

By KrissyHipp30

Ingredients

• ✓ fennel
• hot sausage
• rigatoni pasta
• marinara sauce
• red bell pepper
• yellow onion
• basil
• garlic
• salt
• pepper
• mozzarella cheese
• parmesan cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender, about 10 minutes.
2. 2 Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
3. 3 Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Garnish with a few fennel leaves left from the bulb. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned.

By Boog

Ingredients

• ✓ fennel
• cannellini bean
• turkey sausage
• garlic
• onion
• white wine
• black pepper
• bay leaf
• red pepper flakes
• water
• salt
• kale
• olive oil
• parmigiano-reggiano cheese
• red pepper flake

Instructions

1. 1 Soak beans in cold water, 8 hours to overnight.
2. 2 Drain beans and set aside.
3. 3 Make a shallow cut, lengthwise, down center of each sausage link; peel off casings. Transfer bulk sausage to a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to bottom of the pot, creating a fond, 3 to 5 minutes.
4. 4 Add onion; stir to coat in rendered drippings. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to the pot while scraping the browned bits of food off the bottom of the pot with a wooden spoon. Season with black pepper, bay leaves, and 1/4 teaspoon pepper flakes. Stir in water.
5. 5 Add beans to the pot, increase heat to high, and bring to a boil. Reduce heat to medium-low; simmer for 30 minutes. Season with 1 teaspoon salt; simmer until beans are tender, about 30 minutes more. Taste beans to be certain they are perfectly cooked.
6. 6 Smash about 1/4 beans with a potato masher for a creamy texture if desired. Stir in kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust seasonings.
7. 7 Drizzle servings with olive oil; sprinkle with Parmigiano-Reggiano cheese and pepper flakes.

By John Mitzewich

Ingredients

• ✓ fennel
• pepper
• salt
• parmesan cheese
• lemon juice
• vegetable stock
• white wine
• arborio rice
• coriander
• rosemary
• parsley
• mint
• lemon zest
• garlic
• onion
• red bell pepper
• butter
• olive oil

Instructions

1. 1 Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir in fennel, red pepper, onion, and garlic. In a small bowl, mix together lemon zest, mint, parsley, and rosemary. Stir half of this herb mixture into saucepan, and set the rest aside. Saute vegetables until slightly softened, 3 to 4 minutes.
2. 2 Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 cup of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20 to 25 minutes, until all broth is used and absorbed, and rice is tender.
3. 3 Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8 to 10 minutes before serving.

By Lesley Prince

Ingredients

• ✓ fennel
• butter
• olive oil
• spring onion
• vegetable stock
• potato
• water
• black pepper

Instructions

1. 1 Slice the fennel into medium-size pieces.
2. 2 Heat butter and olive oil together in a pot over medium-low heat. Add sliced fennel, spring onions, and 1 cup of the stock. Cover and simmer gently for 15 minutes until fennel is soft and translucent.
3. 3 Pour remaining stock into the pot; add potato. Bring the mixture to a boil, reduce heat to medium-low, and simmer gently until the potato is very soft and cooked through, about 25 minutes. Gently mash vegetables with a potato masher or the back of a wooden spoon until soup is thick and chunky. If soup is too thick, stir in water by tablespoons to your desired consistency. Season with black pepper. Let rest 5 minutes to allow flavors to develop before serving.

By Laka kuharica - Easy Cook

Ingredients

• ✓ fennel
• zucchini
• yellow squash
• cherry tomato
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

By Juliana Hale

Ingredients

• ✓ fennel
• butter
• mild sausage
• chicken broth
• cannellini bean
• thyme
• truffle salt
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
5. 5 Ladle soup into bowls and serve with a drizzle of olive oil.

By thedailygourmet

Ingredients

• ✓ fennel
• tomato
• onion
• garlic
• white sugar
• molasses
• red wine vinegar
• clove
• star anise
• salt

Instructions

1. 1 In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
2. 2 Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

By DJ Williams

Ingredients

• ✓ fennel
• butter bean
• scallion
• lemon juice
• olive oil
• dill
• honey
• salt
• pepper
• garlic

Instructions

1. 1 Combine butter beans, fennel, and scallions in a bowl.
2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Ingredients

• ✓ fennel
• bell pepper
• olive oil
• thyme
• turkey sausage
• shallot
• orecchiette pasta
• tomato paste
• garlic
• basil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
3. 3 Roast in the preheated oven until tender, 8 to 10 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
6. 6 Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

By Christopher Stolworthy

Ingredients

• ✓ fennel
• cranberry
• red wine vinegar
• balsamic vinegar
• garlic
• salt
• olive oil
• watercress
• radicchio
• pecan

Instructions

1. 1 In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. 2 In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

By Allrecipes Member

Ingredients

• ✓ fennel
• vegetable oil
• onion
• garlic
• vegetable stock
• black bean
• tomato
• red pepper flake
• black pepper
• cumin
• thyme
• bay leaf
• spinach

Instructions

1. 1 Heat oil in a large pot over medium heat. Add fennel and onion; cook and stir until slightly softened, about 5 minutes. Stir in garlic; cook until fragrant but not browned, about 2 minutes.
2. 2 Pour vegetable stock, black beans, diced tomatoes, red pepper flakes, pepper, cumin, thyme, and bay leaves into the pot. Bring to a gentle boil; reduce heat and simmer, stirring occasionally, until fennel is tender, 35 to 45 minutes. Add spinach, stirring to separate leaves; simmer until heated through, 1 to 2 minutes.

By jennifer

Ingredients

• ✓ fennel
• beet
• green onion
• lemon juice
• olive oil
• parsley
• lemon zest
• salt
• black pepper

Instructions

1. 1 Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

By souplover Sue

Ingredients

• ✓ fennel
• olive oil
• tomato
• garlic
• italian seasoning
• red pepper
• salt
• pizza crust
• hot sausage
• yellow onion
• spinach
• ricotta cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
3. 3 Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
4. 4 Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.

By SunnyDaysNora

Ingredients

• ✓ fennel
• onion
• butternut squash
• water
• sucralose sweetener
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour.
2. 2 Blend soup using a stick blender until mostly smooth with a few chunks.

By M-O-T

Ingredients

• ✓ fennel
• olive oil
• leek
• celery
• garlic
• zucchini
• spinach
• broccoli floret
• kale
• flat-leaf parsley
• vegetable broth
• water
• avocado
• spirulina
• gomasio

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add fennel, leeks, celery, and garlic cloves and saute until soft and fragrant, 3 to 5 minutes. Add zucchini, spinach, broccoli, kale, and parsley; mix to combine. Cook until kale and spinach have wilted slightly, about 3 minutes.
2. 2 Stir in vegetable broth and bring to a boil. Reduce heat and simmer, covered, until vegetables are soft, about 15 minutes. Remove from the heat. Puree soup with an immersion blender until smooth, adding hot water if needed to achieve desired consistency. Add avocado and spirulina powder and blend until smooth.
3. 3 Ladle soup into bowls and serve each with 1 tablespoon gomasio.

By Buckwheat Queen

Ingredients

• ✓ fennel
• potato
• bacon
• butter
• vegetable stock
• five-spice powder
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve about 2 tablespoons of the drippings in the skillet. Drain potatoes.
3. 3 Melt butter in the skillet with the bacon drippings. Add fennel; cook and stir over medium heat until browned, about 12 minutes. Crumble the bacon and add to the pan along with vegetable stock, potatoes, and Chinese five-spice. Bring to a boil, reduce to a simmer, and season with salt and pepper.
4. 4 Transfer 1 1/2 cups of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return to the pot and continue simmering until flavors combine, 45 minutes to 1 hour. Season with five-spice, salt, and pepper.

By t-licious

Ingredients

• ✓ fennel
• bacon
• yellow onion
• sweet potato
• jalapeno pepper
• whiskey
• brown sugar
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from the skillet with a slotted spoon to a plate lined with paper towels, leaving drippings in the skillet.
2. 2 Reduce heat to medium. Cook and stir onion and fennel in hot bacon fat until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
3. 3 Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Add bacon to vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until whiskey has been absorbed and liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

By littlewummer

Ingredients

• ✓ fennel
• olive oil
• onion
• fennel seed
• 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
• butter
• onion
• zucchini
• chicken stock
• curry powder
• salt
• black pepper
• white wine vinegar

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
2. 2 Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
3. 3 Chop reserved fennel tops finely and sprinkle over soup before serving.

By Diana

Ingredients

• ✓ fennel
• chicken broth
• salt
• black pepper
• carrot
• orzo pasta
• chicken breast
• lemon juice
• dill

Instructions

1. 1 Combine chicken broth, salt, and black pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil.
2. 2 Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes. Off heat, stir in lemon juice and dill.

By kbalfore

Ingredients

• ✓ fennel
• honey
• lemon juice
• salt
• black pepper
• olive oil
• arugula
• orange
• black olive

Instructions

1. 1 Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
2. 2 Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.

By MsP

Ingredients

• ✓ fennel
• butter
• onion
• all-purpose flour
• water
• vegetable bouillon
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
2. 2 Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
3. 3 Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

By Kolibri

Ingredients

• ✓ fennel
• star anise
• cardamom pod
• coriander seed
• olive oil
• onion
• leek
• salt
• white wine
• vegetable broth

Instructions

1. 1 Combine star anise, cardamom pods, and coriander seeds in a large skillet over medium heat and roast without burning until fragrant, 2 to 4 minutes. Transfer to a mortar and pestle, and crush into powder form.
2. 2 Heat olive oil in a large pot and cook fennel, onion, and leek until softened, about 5 minutes. Season with ground spice mix and salt, cover, and simmer over medium heat until flavors are well combined, about 25 minutes. Pour in white wine and cook until wine has reduced by half, 3 to 4 minutes. Pour in vegetable broth and simmer for 10 minutes. Puree fennel soup with an immersion blender until smooth. Add cream and heat, but do not let boil. Season with salt.

By barbara

Ingredients

• ✓ fennel
• olive oil
• shallot
• garlic
• tomato
• white wine
• ouzo
• heavy cream
• mussel
• basil
• salt

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
2. 2 Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
3. 3 Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

By DJ Williams

Ingredients

• ✓ fennel
• water
• bay leaf
• garlic
• vegan worcestershire sauce
• tamari
• ginger
• lemon
• black peppercorn
• flat-leaf parsley
• apple
• green bell pepper
• shallot
• beer
• romaine lettuce
• onion
• potato
• carrot
• celery
• olive oil

Instructions

1. 1 Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.
2. 2 Cook on Low for 8 to 10 hours, or on High for 4 hours.
3. 3 Remove and discard all solid chunks from the liquid using a slotted spoon.
4. 4 Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

By Buckwheat Queen

Ingredients

• ✓ fennel
• olive oil
• onion
• celery
• garlic
• tomato
• chicken broth
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.
2. 2 Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.
3. 3 Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.

By Trisha Benson

Ingredients

• ✓ fennel
• olive oil
• garlic
• shallot
• parsley
• red snapper
• salt
• pepper
• white wine
• lemon juice
• garlic

Instructions

1. 1 Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
3. 3 Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
4. 4 Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

By IMANKAY

Ingredients

• ✓ fennel
• butternut squash
• onion
• garlic
• olive oil
• salt
• chicken broth
• marmalade
• pumpkin pie spice
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
2. 2 Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet; drizzle with oil and salt and toss to coat.
3. 3 Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
4. 4 Combine ½ roasted vegetables and ½ broth in a blender; blend until smooth. Transfer puréed mixture to a large saucepan set over low heat. Combine remaining ½ each vegetables and broth in the blender; blend until smooth. Transfer puréed mixture to the saucepan.
5. 5 Stir marmalade and pumpkin pie spice into puréed mixture until heated through. Stir in cream before serving; season with salt and black pepper.

By France Cevallos