Type what you have

Ingredients

• ✓ fennel bulb
• water
• white wine vinegar
• salt
• turbinado sugar
• olive oil
• chive

Instructions

1. 1 Inspect 2 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fennel is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Place sliced fennel in a colander and rinse well.
3. 3 Combine water, vinegar, and salt in a large saucepan and bring to a boil. Add the fennel, sugar, olive oil, and chives; stir to combine. Bring back to a boil and cook for 3 minutes.
4. 4 Remove fennel from the cooking liquid with a slotted spoon and pack into sterilized jars. Fill the jars with the hot cooking liquid, leaving 1/2-inch head space. Wipe the tops of the jars with a clean cloth. Place lids on the jars and tighten.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot with a jar lifter and let rest on a kitchen towel, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for 1 week before consuming.

By Kim's Cooking Now

Ingredients

• ✓ fennel bulb
• olive oil
• salt
• lemon pepper

Instructions

1. 1 Chop fennel greens and set aside.
2. 2 Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

By Marianne

Ingredients

• ✓ fennel bulb
• chicken broth
• gorgonzola cheese
• bread crumb
• salt

Instructions

1. 1 Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
2. 2 Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
3. 3 Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
4. 4 Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
5. 5 Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

By Christine L

Ingredients

• ✓ fennel bulb
• garden blend
• orange
• kalamata olive
• orange vinaigrette

Instructions

1. 1 Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

By Dole

Ingredients

• ✓ fennel bulb
• parmesan cheese
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or nonstick aluminum foil.
2. 2 Remove stems and core from fennel bulbs. Reserve a handful of fronds. Dice fennel into bite-sized pieces. Toss fennel and fronds with Parmesan cheese, oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven for 20 minutes. Turn fennel with a spatula and roast until crisp-tender and browned on both sides, 5 to 10 more minutes.

By Marcia

Ingredients

• ✓ fennel bulb
• butter
• vegetable broth
• salt
• pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until golden brown, 7 to 10 minutes. Pour in broth, and simmer until fennel is tender, about 15 more minutes.
2. 2 Ladle into soup bowls and season with salt and pepper.

By ADAMGODES

Ingredients

• ✓ fennel bulb
• olive oil
• white balsamic vinegar
• garlic
• thyme
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim stalks off the fennel, setting green fronds to the side to later use for garnish, if desired. Trim root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
3. 3 Whisk olive oil, vinegar, garlic, thyme, salt, and pepper together in a small bowl; brush mixture over fennel slices.
4. 4 Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Transfer to a serving platter and garnish with green fronds, if desired.

By France Cevallos

Ingredients

• ✓ fennel bulb
• green bean
• olive oil
• basil
• salt
• pepper
• feta cheese

Instructions

1. 1 Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. 2 Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

By FOXLAIRFARM

Ingredients

• ✓ fennel bulb
• celery root
• sweet onion
• salt
• black pepper
• granny smith apple
• heavy cream
• cheddar cheese

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Bring a large steamer pot of water to a boil. Place fennel, celery root, and onion slices in the steamer insert. Steam until tender, approximately 7 to 10 minutes.
3. 3 Spread the steamed vegetables and apple slices evenly in the bottom of an 8 x 8-inch baking dish. Sprinkle with salt and pepper. Pour cream around the sides of the dish until the liquid reaches half-way to the top. Sprinkle with shredded cheese, and cover tightly with foil.
4. 4 Bake in preheated oven until hot and bubbly and cheese has melted, approximately 40 minutes.

By Jani Whitsett

Ingredients

• ✓ fennel bulb
• baby red beet
• baby gold beet
• spring mix
• mandarin orange
• mint
• shallot vinaigrette
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
3. 3 Cool slightly; remove skin from beets and cut into wedges.
4. 4 Trim off fennel leaves and stalk; cut into very thin slices.
5. 5 Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
6. 6 Sprinkle cheese over salad.

By Dole

Ingredients

• ✓ fennel bulb
• olive oil
• chicken broth
• honey
• white wine
• mustard seed
• salt
• pepper

Instructions

1. 1 Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.

By shari p

Ingredients

• ✓ fennel bulb
• butter
• garlic
• thyme
• white wine
• chicken broth
• orange
• salt

Instructions

1. 1 Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
2. 2 Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
3. 3 Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
4. 4 Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

By Brian Genest

Ingredients

• ✓ fennel bulb
• celery
• red onion
• parsley
• lemon
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

By Danielle DePasquale

Ingredients

• ✓ fennel bulb
• beet
• golden beet
• mache
• goat cheese
• avocado
• basil vinaigrette
• pumpkin seed
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Slice off the beet leaves close to the tip of the beet. Discard the beet greens. Scrub the beets thoroughly, and then loosely wrap each one in foil.
2. 2 Transfer the wrapped beets to baking sheet lined with Reynolds Wrap® Aluminum Foil. Roast for 50-60 minutes. Check the beets every 20 minutes or so. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before rewrapping. Beets are done when a fork or skewer slides easily to the middle of the beet.
3. 3 Cool the beets until they can comfortably be handled. Hold one of the beets in a paper towel and use the edges to rub the skin away. The skin should peel away easily; if it doesn't, the beets likely need to cook for a little longer. Slice the peeled beets into wedges.
4. 4 Combine the beet wedges, mache, goat cheese, avocado, and shaved fennel on a large serving platter and drizzle with basil vinaigrette. Sprinkle the pepitas on top and serve immediately.

By Reynolds KitchensR

Ingredients

• ✓ fennel bulb
• olive oil
• black pepper
• salt
• basil
• parsley
• lemon
• lemon zest
• black pepper
• thyme
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
3. 3 Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.
4. 4 Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl.
5. 5 Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.

By Marcia

Ingredients

• ✓ fennel bulb
• olive oil
• onion
• garlic
• seafood broth
• potato
• roma tomato
• saffron
• white fish
• shrimp
• bread

Instructions

1. 1 In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
2. 2 Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
3. 3 Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

By Campbell's Canada

Ingredients

• ✓ fennel bulb
• olive oil
• leek
• celery
• white onion
• baking potato
• salt
• black pepper
• water
• vegetable bouillon

Instructions

1. 1 Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
2. 2 Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.

By Fiona G

Ingredients

• ✓ fennel bulb
• balsamic vinaigrette
• black pepper
• honey
• orange liqueur
• orange
• salmon fillet
• sea salt
• spring salad greens
• asparagus
• parmesan cheese

Instructions

1. 1 Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
2. 2 Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
3. 3 Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
4. 4 Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

By Marie's Dressings

Ingredients

• ✓ fennel bulb
• chicken
• salt
• black pepper
• butter
• saffron
• lemon
• garlic
• carrot
• red onion

Instructions

1. 1 Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
4. 4 Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
5. 5 Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

By ServingsofYum

Ingredients

• ✓ fennel bulb
• red onion
• green apple
• lemon juice
• grapefruit
• walnut
• basil leaves
• lemon juice
• lime juice
• grapefruit juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
2. 2 Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

By Bean

Ingredients

• ✓ fennel bulb
• fennel seed
• rosemary
• thyme
• black peppercorn
• garlic
• ouzo
• sea salt
• pork roast
• onion
• 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 bulb
• green cabbage
• red onion
• carrot
• parsley
• mayonnaise
• raspberry chardonnay vinegar
• white sugar
• vegetable oil
• mustard
• salt
• black pepper

Instructions

1. 1 Combine cabbage, onion, carrot, fennel, and parsley in a large bowl.
2. 2 Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and black pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Jayma Sanderson Smith

Ingredients

• ✓ fennel bulb
• white sugar
• red wine vinegar
• olive oil
• basil
• salt
• pepper
• salad green
• orange
• red onion
• almond
• cranberry

Instructions

1. 1 To make the dressing: Whisk together sugar, vinegar, oil, basil, salt, and pepper in a small bowl until sugar dissolves.
2. 2 To make the salad: Toss salad greens, orange sections, fennel, onion, almonds, and cranberries together in a large bowl.
3. 3 Pour dressing over salad and toss to combine.

By Chef4Six

Ingredients

• ✓ fennel bulb
• butter
• sage
• black pepper
• cumin seed
• pork loin roast
• olive oil
• orange juice
• red onion
• chicken stock
• balsamic vinegar
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
3. 3 Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
4. 4 Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
5. 5 Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
6. 6 Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
7. 7 Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

By Christine L

Ingredients

• ✓ fennel bulb
• lemon juice
• olive oil
• dijon mustard
• salt
• black pepper
• water
• wild rice
• butter
• red cabbage
• red bell pepper
• kale leaves
• lemon

Instructions

1. 1 Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
2. 2 Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
3. 3 Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

By ScandoGirl

Ingredients

• ✓ fennel bulb
• aluminum foil
• shallot
• white wine vinegar
• maple syrup
• sweetener
• sea salt
• black pepper
• olive oil
• garlic
• bread
• peach
• arugula
• basil

Instructions

1. 1 Cut a large piece of nonstick aluminum foil; firmly fit it over the grill grate. Preheat an outdoor grill to medium heat.
2. 2 Meanwhile, add shallot, vinegar, maple syrup, and 1 to 2 pinches each salt and black pepper to a bowl; set aside until shallot tender, about 10 minutes. Whisk in 4 tablespoons oil until blended. Set vinaigrette aside.
3. 3 Cut garlic clove in half; gently rub both sides bread slices with cut sides garlic. Lightly brush each sides bread with 1 tablespoon oil.
4. 4 Place bread on the foil-covered preheated grill; cook until toasted and firm, 7 to 10 minutes. Cool off heat.
5. 5 Brush peaches with remaining 1 tablespoon oil; season with 1 to 2 pinches salt. Place peaches on the foil-covered grill; cook until lightly browned but firm, 4 to 5 minutes. Set aside off heat.
6. 6 Toss arugula and basil together in a bowl. Tear bread into large chunks; add to the bowl. Add peaches and fennel to the bowl; toss in vinaigrette to coat and combine.

By Reynolds KitchensR

Ingredients

• ✓ fennel bulb
• butter
• leek
• shallot
• salt
• white wine
• chicken broth
• baby red potato
• cayenne pepper
• salt
• pepper
• heavy cream
• rockfish filet
• tarragon

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add leek, shallots, and ½ teaspoon salt; cook and stir until softened, 10 to 15 minutes.
2. 2 Stir in wine, increase heat to medium, and cook for 2 minutes. Add chicken broth; bring to a simmer.
3. 3 Add potatoes and fennel; simmer, stirring occasionally, until potatoes are nearly tender, about 10 minutes. Season with cayenne pepper, salt, and black pepper; stir in cream to combine.
4. 4 Stir in fish and tarragon; cover and cook for 3 minutes. Stir gently, reduce heat to medium-low, and cook until fish flakes easily with a fork, about 5 minutes. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ fennel bulb
• beet
• aluminum foil
• lemon juice
• shallot
• mustard
• lemon zest
• honey
• olive oil
• salt
• black pepper
• butterhead lettuce
• goat cheese
• walnut
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
4. 4 Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.
5. 5 Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.
6. 6 Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
7. 7 Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
8. 8 Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.

By Reynolds KitchensR

Ingredients

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

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Remove the outer layers of the fennel but leave the fronds. Wash with water. Cut into eighths. Scrub carrots under running water, leaving about 4 inches of the green tops. If your carrots are larger than 3/4-inch in diameter, cut them in half.
3. 3 Arrange the vegetables on the prepared baking sheet. Drizzle with olive oil and sprinkle Sriracha salt evenly over the vegetables.
4. 4 Bake in the preheated oven until the vegetables are tender but not too soft, 20 and 25 minutes. Turn on the broiler and brown the vegetables for about 2 minutes. Serve warm.

By Buckwheat Queen