Fennel Recipes

July 26, 2017

Every Tuesday we are lucky to have Field Goods drop off fresh local vegetables at my office.  This week the bag had a bunch of fennel in it.  This is the second time in the last month that I had fennel.   As I lack any experience with cooking with fennel, I offered it to my co-worker.  She gladly took it along with some collard greens.  My meals are planned out for the week and I knew the collard greens would wilt before I would be making them.   On cleaning out my inbox I see that Field Goods sent me an email with a bunch of recipes for fennel!  So next time I get some in my Fields Goods bag or get the urge for in season fennel I will make sure to try one of these: 

Roasted or Grilled Onions, Fennel, and Cabbage


Makes about 4 servings.


Ingredients: Depending on size you are going to use about 1 fennel bulb and ½ cabbage.


Prep: Slice fennel lengthwise ½ inch thick, cabbage into 1 inch discs, onions into wedges. Either toss or brush with olive or canola oil.To roast: Set oven to 400 degrees. Brush baking pan with oil and cook for 30 minutes or until they begin to brown and soften. To grill: Cook the fennel for 5 minutes, cabbage for 30, and Onions for 20. Turn once.If you like: You can then toss with Parmesan Cheese, Balsamic Vinegar, Vinaigrette, Salt, and Pepper.





Cabbage, Fennel, Onion, and Red Pepper Slaw with Papalo


Papalo, an ancient Mexican herb, that is truly fantastic herb and hard to find. It tastes a bit like an arugula, cilantro and lime. It is used raw just as you would use parsley and cilantro.


Makes about 4 servings


Prep: VERY thinly slice ½ cabbage into discs, 1 fennel lengthwise, ¼ onion, and 1 roasted red pepper. Whisk together ½ cup mayo, ¼ cup sour cream, 1 tbsp lemon, and any of the optional ingredients below to make the dressing.Optional ingredients: 2 tbsp papalo, parsley, or other green herb; 1 tbsp balsamic (to taste); ½ tbsp hot sauce.Combine: Toss the cut veggies and your homemade dressing!


Cucumber, Fennel, and Papalo Pasta Salad


Makes about 4 servings


Prep: Peel and chop 3 cucumbers into ½ inch pieces, thinly slice ¼ fennel, chop ¼ cup of onions and onion tops. Whisk together 2 tbsp lemon or lime juice, 2 tbsp olive oil, 2 tbsp chopped papalo, ½ tsp sugar or 1 teaspoon balsamic vinegar to make the dressing. Cook 1 cup dry pasta, rinse with cold water and toss with vegetables and dressing.

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