Type what you have

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
• 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
• avocado oil
• butter
• chicken breast
• sweet vermouth
• parsley
• lemon
• black pepper
• chicken bone broth
• baby bella mushroom
• buttermilk
• heavy cream
• red pepper flakes
• himalayan salt
• black pepper

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth 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.
2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ fennel
• wood chip
• salmon fillet
• salt
• black pepper
• cherry tomato
• olive oil
• lemon
• fennel frond
• fennel thread
• white sugar
• salt
• black pepper

Instructions

1. 1 Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
2. 2 Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
3. 3 Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
4. 4 Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

By John Mitzewich

Ingredients

• ✓ fennel
• butter
• olive oil
• sea scallop
• red grapefruit
• spinach
• rice vinegar
• lemon juice
• shallot
• brown mustard
• honey
• salt
• black pepper

Instructions

1. 1 Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
2. 2 While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
3. 3 Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
4. 4 Add seared scallops to the salad and mix to combine. Drizzle dressing over top.

By The Herbalist The Carnivore

Ingredients

• ✓ fennel
• pumpkin
• pear
• olive oil
• bacon
• onion
• butter
• garlic
• cinnamon
• salt
• black pepper
• chicken broth
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place pumpkin chunks on one side of a rimmed baking sheet. Place sliced pears on the other side. Drizzle with olive oil and mix around to coat.
3. 3 Roast in the preheated oven, stirring halfway through, until pumpkin is easily pierced with a fork, about 30 minutes.
4. 4 Meanwhile, fry bacon in a large pot over medium heat for 5 minutes. Add onion and fennel; cook until onion is soft and clear, about 5 minutes. Add butter and garlic; season with cinnamon, salt, and pepper. Add pumpkin and pears. Cook for 3 to 4 minutes.
5. 5 Pour in chicken broth to cover all the vegetables. Bring to a boil. Reduce heat and simmer for 20 minutes. Puree soup with an immersion blender until smooth. Serve hot, with crumbled goat cheese on top.

By Diana71

Ingredients

• ✓ fennel
• egg
• milk
• italian seasoning
• kosher salt
• black pepper
• olive oil
• red onion
• zucchini
• garlic
• spinach
• red pepper
• sun-dried tomato
• oil
• goat cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
3. 3 Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
4. 4 Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
5. 5 Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

By Kim

Ingredients

• ✓ fennel
• tomato
• red pepper flakes
• water
• sea bass fillet
• shrimp
• calamari
• mussel
• clam
• butter
• olive oil
• garlic
• salt
• white wine
• parsley

Instructions

1. 1 Combine tomatoes, red pepper flakes, and water in a measuring cup or bowl. Puree using an immersion blender until smooth.
2. 2 Cut sea bass into roughly 1 1/2-inch chunks to match the other seafood in size. Place sea bass, shrimp, calamari, mussels, and clams in individual dishes so they're ready to use.
3. 3 Melt butter and olive oil in a deep pan over medium-high heat. Add sliced fennel, garlic, and salt; cook and stir until garlic takes on color, about 1 minute. Stir in white wine. Let simmer until reduced by about half, 2 to 3 minutes. Stir in tomato broth base; bring to a boil and cook until fennel is tender, 2 to 3 minutes. Taste and adjust seasonings.
4. 4 Stir in parsley, sea bass, shrimp, and calamari. Add clams and mussels. Cover, increase heat to high, and cook until clam and mussel shells open and sea bass, shrimp, and calamari are opaque, about 5 minutes.
5. 5 Transfer to warm serving bowls. Garnish with reserved fennel fronds and serve.

By John Mitzewich

Ingredients

• ✓ fennel
• puff pastry sheet
• egg
• parsley
• green pea
• crabmeat
• shrimp
• sea scallop
• halibut fillet
• black pepper
• salt
• heavy cream
• fish stock
• white wine
• all-purpose flour
• carrot
• celery
• yellow onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened and onion is translucent, about 8 minutes. Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and parsley.
2. 2 Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through, about 6-8 minutes. Ladle 2 cups mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Place an oven rack in middle position.
4. 4 Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash. Use the tip of a knife to create 3 small slits in the center of the pastry to allow steam to vent during cooking. You may place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.
5. 5 Place baking sheet with individual portions in the preheated oven and bake until pastry is golden browned and filling is hot and bubbly, about 40 minutes. Let cool 10 minutes before serving.

By Karen Rankin

Ingredients

• ✓ fennel
• hazelnut
• pomegranate seed
• cilantro
• parsley
• mint leaves
• apple
• lemon
• black pepper
• salt
• honey
• olive oil
• lemon
• butter
• thyme
• garlic
• shallot
• olive oil
• salt
• hanger steak
• red pepper flake
• black pepper
• paprika
• kosher salt
• brown sugar
• ancho chile pepper
• coffee bean
• coriander seed
• cumin seed
• fennel seed

Instructions

1. 1 Cook and stir fennel seeds, cumin seeds, and coriander seeds in a skillet over medium-high heat until toasted and fragrant, 1 to 2 minutes. Transfer to a spice grinder or food processor; add coffee, ancho chile pepper, brown sugar, kosher salt, paprika, black pepper, and red pepper flakes. Grind until spice rub is a medium-coarse texture.
2. 2 Break steak down into 4-ounce pieces. Lightly score steak 1/2-inch x 1/2-inch and season with salt. Rub steak with spice rub. Heat a cast iron skillet over medium high. Pack spice rub onto all sides of the steak and place in the hot cast iron skillet; drizzle about 1 teaspoon olive oil over steak.
3. 3 Cook steak in the cast iron skillet until well browned, about 4 minutes. Flip and scatter shallots, smashed garlic, thyme, and butter around steak. Cook steak until desired doneness is reached, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Let steak rest for 5 minutes; cut into thin slices.
4. 4 Whisk juice of 1 lemon, lemon zest, olive oil, honey, salt, and pepper together in a small bowl until dressing is evenly mixed.
5. 5 Thinly shave fennel and toss with juice from 1/2 lemon (to preserve color) in a bowl. Add apple, mint, parsley, and cilantro. Drizzle dressing over salad and toss gently; season with salt and pepper. Arrange steak slices on top of salad and scatter roasted shallots, pomegranate seeds, and hazelnuts on top.

By Gabe Kennedy

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
• 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
• 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