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Fennel and Celery Salad with Dates and Shaved Parmesan. Roasted Fennel, Chickpeas, Peppers, and Grapes. Roast Fennel, Aubergine with Freekah, Chickpeas and Harissa Dressing - Rebel Recipes. Roasted Fennel & Carrot Salad w/ Mint + Orange Tahini Dressing - The Green Life. Shaved Fennel, Cannellini Beans, and Burrata with Hot Nduja Vinaigrette Recipe on Food52. Apple + Fennel with Pistachio + Apricot.

It feels like we’re in the middle of things.

Apple + Fennel with Pistachio + Apricot

Like we have to begrudgingly set down our watermelon and water balloons and pick up our infinity scarf and pumpkin spice latte. Seasons don’t happen in a snap. There’s a transition period… a kind of grace that allows us to take a deep breath, absorb our days of sunshine and beach breezes to ready ourselves for the crisp nights and spiced cider. What we crave in the transition can be tricky.

I find myself gobbling all of the peaches and dreaming of apple fritters. This salad feels like a lovely transition. We’re also adding fresh arugula for its peppery notes, salty roasted pistachios, sweet dried apricots, and salty parmesan cheese. This recipe is inspired by Chef Nathan Lyon. Here’s the thing about salad. This is not that salad. Fennel and Radicchio Winter Salad with Pecans.

Winter salads can be wonderfully impromptu affairs.

Fennel and Radicchio Winter Salad with Pecans

This one, for instance, came out of my need for a fresh salad and one expedition to the grocery store. I just picked up a few relatively seasonal things to toss together, and the result was this crunchy, slightly bitter, tangy salad. It's really hard to go wrong with vegetables like these. The bitter radicchio is pleasant with the sweet, anise-flavored fennel, and the romaine lightens everything up with its crunch.

Celery and Fennel Gratin Recipe on Food52. Braised Fennel with Saffron & Tomato. This last week has bean surreal.

Braised Fennel with Saffron & Tomato

In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. We had coffee on Columbia Road, Indian food at Broadway Market and Elsa danced her feet off to an Italian street band performance. We finally got to eat at Ottolenghi, it was just as perfect as we expected.

Fennel, Avocado, and Mint Salad Recipe. This flavorful salad, given to us by Neal Harden of New York City raw-food restaurant Pure Food and Wine, proves that healthy, raw food can be tasty too.

Fennel, Avocado, and Mint Salad Recipe

The balance of nutty pistachio oil, briney capers, fresh herbs, crisp fennel, and creamy avocado makes for a filling salad that’s good as a hearty side or a light main. What to buy: Try to get pistachio oil, with its nutty, multidimensional flavor; it’s available in gourmet markets or online. If you can’t find it, substitute another nutty oil such as pumpkin seed or walnut, or just use more extra-virgin olive oil.

If you can’t find dry sun-dried tomatoes, you can substitute tomatoes packed in olive oil. Just be sure to find a brand that has no added herbs or spices, and blot the tomatoes thoroughly before slicing to avoid adding extra oil to the salad. This recipe was featured as part of our Supercharge with Superfoods photo gallery. How to Make an Apple, Radish and Fennel Salad with Hazelnuts and. Spinach Salad with Roasted Fennel and Grapefruit. How to Make Fennel Salad with Bread Crumbs, Walnuts and Anchovy Vinaigrette. Ingredients 2 cups torn country loaf bread Salt, to taste ½ cup walnuts.

How to Make Fennel Salad with Bread Crumbs, Walnuts and Anchovy Vinaigrette

Cherries + Fennel + Lentils. Summer storms are a new indulgence for me.

Cherries + Fennel + Lentils

Cozied in a reading chair by our front window I tend to my journal and a cup of cold tea. Torrents of rain bear down on the front walk and I visualize a release of stagnant memories, ideas, and beliefs being carried down the road with the leaves to the storm drain. Shaun is in the Domincan Republic, filming, and I sit alone, silent at my perch, letting the explosive energy of the passing thunder reverberate in my bones.

Braised Fennel & Shallots. Braising sounds fancy, doesn’t it?

Braised Fennel & Shallots

This classic, refined cooking method promises a combination of caramelized flavor and long-cooked tenderness, nudged along by gentle heat and a solicitous chef. To braise vegetables gives them their proper due, and it's the perfect treatment for all kinds of spring produce — especially wedges of sweet fennel. Marinated Fennel and Pear Salad. I finally had a chance to try lemon and olive oil marinated fennel, highly recommended by a friend who also happens to be one of my favourite bloggers.

Marinated Fennel and Pear Salad

I love fennel as it is, but the simple marinade of lemon and olive oil truly take it to a whole new level. I whipped up a quick lunch by adding baby spinach leaves (but you could use rocket, if you have it), thinly sliced pear and macadamia nuts to fennel I had marinated for a couple of hours in the fridge. Marinated Fennel and Pear Salad (serves 2) Grapefruit and Fennel Salad. Meillä on ollut ihanan aurinkoinen ja lämmin viikonloppu.

Grapefruit and Fennel Salad

Pitemmän kävelylenkin päätteeksi teki mieli vähän kevyempää lounasta ja tässä salaatissa yhdistyivät sopivasti herkulliset raaka-aineet. Voi kunpa nämä tällaiset säät jatkuisivat! Kevättä alkaa olla jo viimeistään ensi kuussa selvästi ilmassa ja odotan kovasti etenkin sitä kukkaloistoa mikä täällä on kevään aikana aina upeimmillaan. Pirteän vaaleanpunaiset tulppaanit piristivät kuitenkin kummasti kotiamme tänä viikonloppuna. Ihanaa alkavaa viikkoa kaikille! Orange & Pastis Braised Baby Fennel. Instead of worrying if I'd have time or where I'd find time to come update with posts and recipe, I thought I'd start a mini series of posts instead.

Orange & Pastis Braised Baby Fennel

Shorter posts with recipes geared toward the upcoming holidays or inspired by the plethora of produce and items I find every weekend at the farmers market. Depending on the time and subject at hand, some post might be shorter than others but this blog is a place of stress relief and comfort first and foremost. For you and for me. For my mom too so that she can see I don't "forget to eat". Seriously. In the spirit of making it count and making something good, I want to share a side dish we have been eating twice already this week: Orange & Pastis Braised Baby Fennel.

I am keeping this as my secret weapon depending on our final menu for Thanksgiving. We have been talking about the food for a few weeks now and there are some wonderful dishes in the works! Earliest spring panzanella + green stuff. Bold claim: classic panzanella is my favourite salad ever. Juicy summer tomatoes, pungent vinaigrette, tons of fresh basil, heavy pinches of salt and the bread, oh man the bread. Little toasted cubes slightly softened by all the luscious tomato juice and that sharp dressing. Too good. I could eat an 8-serving bowl all by myself.

It’s not just the flavour/texture aspects that really get me either… The dish itself represents the kind of food that I love to make/eat and the philosophy behind it. Shaved Fennel Salad Recipe. I have a couple regrets related to Super Natural Every Day. Nothing too major, but one is related to photography. I'll start by saying it's not always feasible to have a photo with every recipe in a cookbook.

This is especially the case if you want other types of photos in your book, like I did. Here's the problem - recipes with photos get all the love. No photo, the recipe runs the risk of getting glazed over. I think I made this salad a dozen times or more during the time I was working on the book.