Type what you have

Ingredients

• ✓ fennel frond
• olive oil
• kale
• egg
• salt
• black pepper
• feta cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
3. 3 Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
4. 4 Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

By Diana Moutsopoulos

Ingredients

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

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 frond
• wood chip
• fennel
• salmon fillet
• salt
• black pepper
• cherry tomato
• olive oil
• lemon
• 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 frond
• fennel bulb
• onion
• olive oil
• turkey sausage
• pizza dough
• pizza sauce
• mozzarella cheese
• garlic

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Toss fennel and onion slices with olive oil; spread out on the baking sheet.
3. 3 Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
4. 4 Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
5. 5 Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
6. 6 Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.

By Jenwee99

Ingredients

• ✓ fennel frond
• olive oil
• bread crumb
• saffron
• white wine
• bucatini pasta
• onion
• fennel bulb
• salt
• raisin
• garlic
• anchovy
• pine nut
• red pepper flakes
• sardine
• oil

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium heat. Add bread crumbs; cook and stir until crispy and toasted, 2 to 5 minutes. Transfer bread crumbs to a bowl.
2. 2 Grind saffron threads with a mortar and pestle; pour white wine into the mortar and stir to combine.
3. 3 Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally, until almost fully cooked through but still firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
4. 4 Heat remaining 4 tablespoons olive oil in large skillet over medium heat. Add onion, fennel, and salt; cook and stir until onion is soft, about 10 minutes. Add raisins, garlic, and anchovy; cook and stir until heated through, about 1 minute.
5. 5 Pour wine mixture into the skillet and cook until almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into the skillet and bring to a simmer. Stir in pine nuts and red pepper flakes; simmer until flavors combine and sauce is reduced, about 5 minutes.
6. 6 Stir bucatini and sardines into the skillet. Increase the heat to high and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from the heat.
7. 7 Ladle into bowls and top with fennel fronds and toasted bread crumbs.

By John Mitzewich