Type what you have

Ingredients

• ✓ fennel seed
• chicken
• lemon
• carrot
• red potato
• olive oil
• garlic
• black pepper
• mint
• salt
• lemon juice
• paprika
• cardamom
• ginger
• nutmeg
• allspice
• cumin
• coriander
• sesame seed
• black pepper
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
3. 3 For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
4. 4 Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
5. 5 Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

By MONKEYCAT

Ingredients

• ✓ fennel seed
• pork chop
• garlic salt
• white wine

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ fennel seed
• ground turkey sausage
• cheddar cheese
• montreal steak seasoning
• baking mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sausage, Cheddar, steak seasoning, and fennel seeds together by hand in a large bowl. Mix in 1/2 of the baking mix until thoroughly incorporated; repeat with remaining baking mix. Roll 1-tablespoon portions of mixture into balls. Place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARJ63

Ingredients

• ✓ fennel seed
• cauliflower
• paprika
• salt
• black pepper
• garlic powder
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim large leaves off cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
3. 3 Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
4. 4 Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

By LauraF

Ingredients

• ✓ fennel seed
• vegetable oil
• pork tenderloin
• sauerkraut
• water
• apple juice
• red potato

Instructions

1. 1 Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
2. 2 Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

By BGILL

Ingredients

• ✓ fennel seed
• green tomato
• egg
• bread crumb
• garlic powder
• mustard powder
• oil
• salt

Instructions

1. 1 Heat oil in a wide skillet over medium heat.
2. 2 Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
3. 3 Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.

By Penelope M

Ingredients

• ✓ fennel seed
• olive oil
• coriander seed
• oregano
• garlic
• salt
• black pepper
• cayenne pepper
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ fennel seed
• black pepper
• salt
• garlic
• rosemary
• olive oil
• orange
• cayenne pepper
• flank steak
• olive oil
• orange

Instructions

1. 1 Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
2. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 3 Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 6 Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
7. 7 Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

By John Mitzewich

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
• olive oil
• butter
• onion
• salt
• garlic
• herb mix
• red pepper flakes
• balsamic vinegar
• tomato
• tomato paste

Instructions

1. 1 Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; sauté until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel seed, red pepper flakes, and balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.

By aebon

Ingredients

• ✓ fennel seed
• kosher salt
• brown sugar
• cinnamon
• anise seed
• black pepper
• clove
• pork sparerib
• hickory wood chip
• apple wood chip
• hoisin barbecue sauce

Instructions

1. 1 About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
2. 2 Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
3. 3 Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4. 4 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5. 5 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
6. 6 Serve ribs with remaining barbecue sauce.

By Smithfield®

Ingredients

• ✓ fennel seed
• brown sugar
• salt
• paprika
• black pepper
• thyme
• coriander
• mustard
• garlic powder
• pork tenderloin
• crushed tomato
• tomato

Instructions

1. 1 In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
2. 2 Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
3. 3 Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.

By Red Gold

Ingredients

• ✓ fennel seed
• pork sausage
• sage
• salt
• black pepper
• poblano pepper
• cream cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

By Annie

Ingredients

• ✓ fennel seed
• black peppercorn
• cumin seed
• coriander seed
• barbecue sauce
• brown sugar
• irish stout beer
• sweet onion
• garlic
• paprika
• salt
• chili powder
• pork butt roast

Instructions

1. 1 Grind peppercorns with cumin, fennel, and coriander seeds in a spice grinder; transfer to a slow cooker.
2. 2 Add barbecue sauce, brown sugar, Guinness®, onion, garlic, paprika, sea salt, and chili powder to the slow cooker; stir until well mixed. Add pork roast and rub sauce all over.
3. 3 Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 12 hours. Alternatively, cook on High for 3 hours, then on Low for 4 to 5 hours.
4. 4 Remove pork and roughly shred with two forks. Return shredded pork to the slow cooker and mix with the sauce. Serve immediately or keep warm until ready to serve.

By JuneBug

Ingredients

• ✓ fennel seed
• cumin seed
• coriander seed
• ground lamb
• harissa paste
• garlic
• salt
• paprika

Instructions

1. 1 Toast cumin, coriander, and fennel seeds in a dry skillet over medium-low heat until fragrant, 1 to 2 minutes. Use a mortar and pestle to grind finely.
2. 2 Combine ground spices, lamb, harissa, garlic, salt, and paprika in a large bowl; mix by hand until thoroughly blended. Cover and refrigerate for 30 minutes so spices can infuse meat.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
4. 4 Form meat mixture into 1-inch meatballs and place on the prepared baking sheet.
5. 5 Roast meatballs in the preheated oven until centers are no longer pink, 11 to 12 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).

By LauraF

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
• sage
• rosemary
• salt
• thyme
• white sugar
• bay leaf
• pork rib chop
• olive oil

Instructions

1. 1 Mix together sage, rosemary, salt, thyme, fennel, sugar, and bay leaf in a bowl until thoroughly combined.
2. 2 Rub both sides of pork chops with herb mixture and coat them with olive oil. Refrigerate for several hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Grill chops until they are browned, show good grill marks, and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By STORMY3600

Ingredients

• ✓ fennel seed
• bacon
• olive oil
• leek
• celery
• onion
• butter
• chicken stock
• potato
• herbes de provence
• black pepper
• coriander
• salt
• broccoli
• milk
• green onion

Instructions

1. 1 Cook bacon and oil in a large pot over medium heat, stirring occasionally, until bacon is golden brown and has released its grease, about 7 minutes. Add leeks, celery, onion, and butter; cook and stir until leeks have softened, about 7 minutes.
2. 2 Add stock, potatoes, herbes de Provence, pepper, coriander, fennel, and salt; increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until potatoes are just beginning to turn tender, about 8 minutes. Stir in broccoli and simmer for 5 minutes. Add milk and continue simmering until vegetables are tender, about 5 more minutes.
3. 3 Purée soup with an immersion blender until smooth. Season to taste with salt and pepper. Garnish individual servings with green onions.

By Seeshell

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
• chicken broth
• tomato
• onion
• green pepper
• tomato sauce
• orange juice
• white wine
• mushroom
• black olive
• bay leaf
• garlic
• basil
• black pepper
• shrimp
• cod

Instructions

1. 1 Place broth, tomatoes, onion, bell pepper, tomato sauce, orange juice, wine, mushrooms, olives, bay leaves, garlic, basil, fennel seed, and black pepper into a slow cooker. Cook on Low until vegetables are crisp-tender, 4 to 4 1/2 hours.
2. 2 Stir in shrimp and cod. Continue cooking until shrimp are opaque, 15 to 30 minutes. Discard bay leaves before serving.

By CORWYNN DARKHOLME

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
• garlic
• sage leaves
• black pepper
• rosemary
• lemon
• salt
• red pepper flake
• olive oil
• pork tenderloin
• bacon

Instructions

1. 1 Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.
2. 2 Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.
3. 3 Wrap tenderloin in plastic wrap; refrigerate for 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
5. 5 Unwrap tenderloin; place in center of the prepared baking sheet.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.

By John Mitzewich

Ingredients

• ✓ fennel seed
• black pepper
• kosher salt
• bay leaf
• oregano
• fire-roasted diced tomato
• garlic
• onion
• olive oil
• olive oil
• ground bison
• black pepper
• kosher salt
• paprika
• parsley
• garlic
• panko bread crumb
• egg

Instructions

1. 1 Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.
2. 2 Form 24 meatballs, about 1 1/2 tablespoons each.
3. 3 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.
4. 4 Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.
5. 5 Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Bibi

Ingredients

• ✓ fennel seed
• baby back rib
• black pepper
• sugar
• garlic salt
• salt
• cayenne pepper
• brown sugar
• orange juice
• rice wine vinegar
• orange zest
• hot chile paste

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine fennel seeds, black pepper, sugar, garlic salt, kosher salt, and cayenne pepper in a small bowl.
3. 3 Place rib racks on the prepared baking sheet; cut several shallow slits in membranes along backs of ribs with a sharp paring knife. Rub spice rub on both sides of rib racks.
4. 4 Bake in the preheated oven for 1 1/2 hours. Flip and bake until a fork easily inserts between bones, 1 to 1 1/2 hours more. Cool completely, about 1 hour.
5. 5 Bring brown sugar, orange juice, vinegar, orange zest, and hot chili paste to a boil in a saucepan over medium heat. Reduce heat; simmer until reduced by half, about 5 minutes.
6. 6 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
7. 7 Cut rib racks into individual ribs; toss with glaze in a large bowl until evenly coated. Place ribs on the prepared baking sheet. Reserve any additional glaze in the bowl for basting.
8. 8 Bake in the preheated oven for 5 minutes. Flip, brush with remaining glaze, and bake until browned, 5 to 10 minutes more.

By John Mitzewich

Ingredients

• ✓ fennel seed
• parsley
• salt
• black pepper
• garlic granule
• italian seasoning
• onion
• red pepper flakes
• ground pork
• olive oil

Instructions

1. 1 Combine parsley, fennel, salt, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until finely crushed.
2. 2 Combine pork and spice mixture in a large bowl using your hands. Roll into a log; slice into four ½-inch-thick patties.
3. 3 Heat oil in a skillet over medium heat; add sausage patties and cook for 4 minutes. Flip patties; cook 4 minutes more. An instant-read thermometer inserted into centers should read at least 160 degrees F (73 degrees C).

By thedailygourmet

Ingredients

• ✓ fennel seed
• aluminum foil
• parmesan cheese
• pepper
• salt
• arugula
• white wine vinegar
• maple syrup
• raisin
• walnut
• celery
• yellow onion
• salt
• extra virgin olive oil
• walnut oil
• acorn squash
• black rice

Instructions

1. 1 Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Rinse the black rice. Add rice to 1 1/2 cups of water. Bring it to a boil then reduce to a simmer. Cover and cook for 45 minutes until cooked through. Remove the lid, fluff with a fork and leave the lid ajar to cool.
2. 2 While the rice cooks, roast the squash. With a sharp knife split the squash into quarters. Remove seeds and rub both the flesh and skin with olive oil and sprinkle with sea salt. Spread them on the foil-lined baking sheet cut side up and roast for 40 minutes until tender and browned in spots.
3. 3 Prepare the stuffing. Warm 2 teaspoons of the oil over medium heat in a pan, saute the onion and celery until just softened, about 4 minutes. Transfer to a mixing bowl. Grind the fennel seed or chop well with a sharp knife. Add fennel, 1/2 cup of the walnuts and raisins and drizzle with the remaining oil, maple syrup and vinegar. Toss to coat. This much can be done a day in advance and brought to room temperature before serving.
4. 4 When ready to serve, arrange the squash wedges on a platter. Toss the arugula in with the rice stuffing along with a few pinches of salt and pepper and toss again. Fill the insides of the squash with the stuffing; it is ok if a bit spills over. Garnish with the remaining walnuts and fresh shaved Parmesan and serve.

By Reynolds KitchensR

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
• instant yeast
• water
• water
• salt
• ginger
• white sugar
• molasses
• butter
• rye flour
• raisin
• bread flour

Instructions

1. 1 In a small bowl, dissolve the yeast in 1 cup of lukewarm water. Let stand until foamy, about 10 minutes.
2. 2 In a large bowl, stir together the quart of warm water, salt, ginger, sugar, fennel, molasses, and melted butter. Mix in the yeast slurry and rye flour, breaking up any lumps of flour with a whisk. Stir in raisins. Work in the bread flour 1/2 cup at a time, until the dough becomes stiff.
3. 3 Then, turn it out onto a floured surface and knead in as much of the remaining flour as necessary to make a stiff but workable dough. Knead for an additional 10 minutes to develop the gluten. Place dough into a greased bowl, and turn to coat. Cover and let rise until double, about 1 hour. Punch down the dough and let it rise again until double.
4. 4 Remove dough from bowl, and divide into 4 equal pieces. press out air bubbles, and roll dough into loaves. Place the loaves into four 8x4 inch well greased loaf pans. Let rise in a warm place until doubled in size.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Bake the loaves for 40 to 45 minutes, or until the tops are nicely browned, and the loaves sound hollow when tapped on the bottom.

By RILEYSHOUSE