Category Archives: Fennel

Artichoke, Fennel, and Edamame Salad

Artichoke, Fennel, and Edamame Salad Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad. 16 servings Recipe by Jeanne Thiel Kelley,, June 2004 Ingredients 8 tablespoons fresh lemon juice, divided 3 pounds baby … Continue reading

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Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese

Mixed Baby Beet Salad with Blood Oranges, Shaved Fennel, and Chevrot Cheese This recipe comes courtesy of Vincent Nargi, executive chef at Cafe Cluny and the Odeon, both in New York City. The Martha Stewart Show, February 2007 Yield Serves … Continue reading

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Market fresh soups | Judy Zeidler’s Kitchen

Market fresh soups Posted on February 15, 2011 by Judy Zeidler Fresh ingredients for a soup are a chef’s dream, and the best place to find them is at your local farmers market — fresh fennel, squash, mushrooms, ripe tomatoes … Continue reading

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Vegetable Market Salad

Ingredients Zest and juice of 1 lemon 3 anchovy fillets, finely chopped (optional) 1/4 cup extra-virgin olive oil Coarse salt and ground pepper 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks 2 garlic cloves, thinly sliced 1 … Continue reading

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Arugula-Fennel Salad

Ingredients 1 tablespoon very finely chopped shallot 2 teaspoons fresh lemon juice 1/2 teaspoon Dijon mustard 3 tablespoons canola oil 6 ounces baby arugula leaves, washed and spun dry 1/2 fennel bulb, cored and very thinly sliced Kosher salt and … Continue reading

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