Potato Fennel Soup

Potato Fennel Soup

adapted from Cooking Light Annual Recipes 2000™

This Potato Fennel Soup is a sophisticated take on a classic comfort dish, offering a velvety texture and a complex, herbal flavor profile.

Makes 2 servings

1/4 lb. fennel bulb, chopped, reserve 1 Tbsp. fennel fronds
1/2 lb. russet potatoes, chopped
1 tsp. butter
cooking spray
1/2 cup chopped leeks
1/4 tsp. Kosher salt
1 1/4 Homemade chicken stock or canned broth
1 Tbsp. parsley, chopped
pinch white pepper 

1. Melt the butter in a pot coated in cooking spray.
2. Add the fennel, leek and potato to the pot; Cook 3 minutes, stirring frequently.
3. Add the chicken stock and water; Bring to a boil, reduce heat to low and simmer covered 25 minutes or until the potatoes ae tender.
4. Transfer 1 cup of the soup to a mini food processor; Process until smooth then return to the soup pot.
5. Stir in parsley and fennel fronts.
6. Adjust seasoning with additional Kosher salt and white pepper to taste.

Enjoy!

Roasted Fennel with Parmesan

Roasted Fennel with Parmesan

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Fennel has licorice flavor that mellows and sweetens when cooked. It is a nutrient-dense, fiber-rich vegetable and seed known for promoting digestive health, reducing inflammation, and providing antioxidants like Vitamin C. Its compounds help alleviate bloating, gas, and cramps, while supporting heart health through potassium and lowering blood pressure. It is also used to improve skin, support immune function, and manage weight.

Makes 2 servings

1/2 large fennel bulbs, core removed and sliced
1 Tbsp. olive oil
1/4 tsp. kosher salt
1/4 teaspoon freshly ground black pepper
1 Tbsp. grated Parmesan cheese

1. Preheat the oven to 400 degrees F.
2. Toss the fennel with the oil and spread the fennel slices on a baking sheet.
3. Roast the fennel slices for about 1/2 hour, turning them once after 30 minutes, until the edges are crisp and brown. 
4. Sprinkle with Parmesan and roast for 5 more minutes.
5. Adjust seasoning with salt and pepper to taste prior to serving.

Enjoy!

Salmon with Fennel

Salmon with Fennel

adapted from The Barefoot Contessa Cookbook^© by Ina Garten

This is an Ina Garten recipe which she makes in large quantities for dinner parties using a 10 pound salmon. This version is scaled down to serve two. It also creates a way to  get the skin crispy which is my husband's favorite way to eat salmon.

Makes 2 servings                                                            1 WW pts / serving

Cooking spray
1/2 yellow onions, sliced 1/4-inch thick 
1/2 cup sliced fennel bulb, 1/4-inch thick 
1 tsp. fresh thyme leaves, coarsely chopped
1/3 tsp. coarsely chopped fennel fronds
1/4 tsp. orange zest
1/2 tsp. orange juice
pinch Kosher salt
pinch freshly ground black pepper

2 tsp. olive oil
2 1/4 lb. salmon fillets with the skin on

1. If time permits, pat the salmon dry and place it uncovered in the refrigerator for 60 minutes to further dry the skin.
2. Preheat an oven to 400F
3. In an oven proof pan coated with cooking spray, sauté the onion and fennel until tender crisp, about 5 minutes, stirring occasionally.
4. Add thyme thyme, fronds, zest, orange juice, salt and pepper; Remove from heat and set aside.
5. Heat a skillet over medium heat until it reaches a surface temperature of 375-400F*.
6. Pat the salmon dry then coat it with the olive oil.
7. Place the salmon skin side down in a pan and cook until the skin is crisp, about 5 minutes, pressing down on it occasionally to prevent it from curling.
8. Transfer the fish skin side up onto the fennel-onion mixture.
9. Place the pan in the oven and cook until the salmon is just cooked through, about 5 minutes more or until cooked through.
10. Serve the salmon sitting on the fennel-onion mixture.

Enjoy!

*To make sure the surface temperature is hot enough I like to use a laser thermometer. Just point and shoot and it read the temperature.

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

adapted from Bon Appetit October 1995

Using evaporated milk gives a creamy texture to the sauce without the added fat and calories of heavy cream.

Makes 4 servings                                                      4 WW Blue points / serving

Cooking spray

1 tsp. fennel seeds, crushed, separated

1 fennel bulb, cored and thinly sliced

1/2 large onion, thinly sliced

1/4 cup water + more as needed

1 Tbsp. minced garlic, divided

1 20 oz. pork tenderloin, trimmed

2 tsp. Montreal Steak seasoning

1 1/2 large shallots, minced

1/4 cup dry white wine

3/4 cup homemade chicken stock or canned broth

1/4 cup fat free evaporated milk

1. Preheat the oven to 450F.
2. In a non-stick pan, cook the 1/2 tsp. crushed fennel seeds until fragrant, about 1 minute.
3. Add the onion and fennel with the water until they begin to stick to the pan.
4. Add a couple of tablespoons of water, and stir; they will begin to brown; repeat to desired level of caramelization.
5. Add 1 1/2 tsp. minced garlic, sauté another minute. Set aside.
6. Season the pork with Montreal Steak seasoning.
7. In an ovenproof skillet coated with cooking spray, brown the pork on all sides, about 10 minutes.
8. Transfer the skillet to the preheated oven and cook until the  pork registers 150F, about 20 minutes.
9. Remove the pork to a cutting board and cover to rest for 10 minutes.
10. Meanwhile cook the shallots, 1/2 tsp. crushed fennel and 1 1/2 tsp. minced garlic, until fragrant, about 1 minute.
11. Add the wine and cook until it cooks down to a glaze, about 2 minutes.
12. Add the stock and evaporated milk, bring to a boil; continue cooking and whisking until it becomes a sauce consistency, about 5 minutes.
13. Reheat the caramelized fennel and onions.
14. Carve the pork and serve on the caramelized vegetables and topped with the sauce.

Enjoy!

Balsamic Glazed Chicken with Fennel Slaw

Balsamic Glazed Chicken with Fennel Slaw

adapted from  The Rachael Ray Show

The chicken is cooked simply but the slaw and balsamic glaze takes this chicken dish over the top.

Makes 2 servings                                                       1 WW Blue point / serving

1/2 bulb fennel, trimmed and thinly sliced

1 cup shredded green cabbage

1/4 medium red onion, thinly sliced and cut in half

1/2 lemon, juiced

Kosher salt & Freshly ground black pepper

2 boneless, skinless chicken breasts

Cooking spray

1 clove garlic, minced

1/6 cup balsamic vinegar

1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. fresh rosemary, chopped

1 1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. Dijon mustard

1 cup arugula leaves

1 Tbsp. parsley, chopped

1. In a large bowl, toss the fennel, cabbage, onion and lemon juice; season to taste with salt and pepper; set aside.
2. Season the chicken with salt and pepper
3. Cook in frying pan coated with cooking spray until browned and cooked through, about 5-7 minutes per side; set aside.
4. Add more cooking spray to the same pan; add garlic and sauté until fragrant, about 1 minute.
5. Add the vinegar and scrape up the browned bits from the bottom of the pan.
6. Add the Truvia, rosemary, and Worcestershire; cook until it thickens slightly, about 1 minute.
7. Stir in the mustard. Whisk to combine.
8. Return the chicken to the pan and turn to coat and heated through.
9. Add the arugula and parsley to the fennel mixture; toss to combine.
10. Serve with chicken with the slaw on the side.

Enjoy!

Broccoli with Fennel and Bell Pepper

Broccoli with Fennel and Bell Pepper

adapted from Bon Appetit November 2001

Herbs de Provence is an herb blend that is available at specialty food stores and some supermarkets. If you can't find it you can blend your own.

Makes 2 servings                                                0 WW Blue points / serving

Cooking spray

1/2 tsp. fennel seeds, crushed or chopped

1 shallot, chopped

3 oz. fresh fennel slices (bulb cut in half then sliced)

1/3 bell pepper, sliced

4 oz. broccoli florets

1/2 tsp. Herbes de Provence

1/3 cup homemade chicken stock or store bought broth

Kosher salt & Freshly ground black pepper

1. In a large skillet coated with cooking spray, cook the fennel until fragrant, about 2 minutes.
2. Add the shallot and sauté until golden, about 3 minutes.
3. Add the fennel and bell pepper and sauté until tender, about 3 minutes.
4. Add the broccoli and spray with some more cooking spray.
5. Stir in the Herbes de Provence and pout in the stock.
6. Simmer until the broccoli is tender-crisp and the liquid evaporates, about 6 minutes.
7. Season to taste with salt and pepper prior to serving.

Enjoy!

Fennel-Garlic Shrimp

Fennel-Garlic Shrimp

adapted from Barefoot Contessa Foolproof: Recipes You Can Trust (2012)

To make the dish look more elegant, leave the tails on the shrimp. My husband does not like to fight with them so I remove them.

If you omit the anisette the becomes a 0 WW Blue point meal.

Makes 2 servings                                                    1 WW Blue points / serving

Cooking spray

3 Tbsp. minced garlic

1 cup thinly sliced fennel

1/3 tsp. crushed red pepper

1 lb. shrimp, peeled & deveined

1 Tbsp. minced fresh parsley

1 Tbsp. anisette or other anise flavored liquor (optional)

Kosher salt & freshly ground black pepper

2 cups spiralized zucchini

1. Bring a pot of salted water to a boil.
2. Meanwhile in a sauté pan coated with cooking spray, cook the fennel until it begins to soften, about 2 minutes
3. Add the garlic and crushed red pepper; cook until it becomes fragrant, about 1-2 minutes.
4. Add a more cooking spray to the pan and add the shrimp, cook for about 2 minutes per side or until cooked through.
5. Drop the spiralized zucchini in the boiling water and cook 1-2 minutes or to your desired consistency.
6. Add the anisette to the shrimp and allow the alcohol to cook off, about 1 minute.
7. Season with the parsley and salt and pepper to taste.
8. Drain the zucchini.
9. Serve with shrimp on top of the zucchini.

Enjoy!

Pan Roasted Salmon with Wilted Fennel

Pan Roasted Salmon with Wilted Fennel

adapted from Cooking Light Annual Recipes 2015

Another way to serve this dish is to flake the fish and served mixed with cooked pasta. A cup of cooked pasta would add 5 points to the dish.

Getting the pan, very hot before adding the salmon skin-side down helps to develop the crispy skin.

served with garlic roasted green beans

Makes 2 servings                                                    0 WW Blue points / serving

2 - 6 oz. salmon fillets

Kosher salt & Freshly ground black pepper

Cooking spray

1 cup sliced fennel

1/2 cup sliced onion

1 cup grape tomatoes, halved

1/4 cup Slow Cooker Vegetable Stock or purchased broth

Fennel fronds (optional)

1. In a sauté pan coated with cooking spray, sauté the fennel and onions until soft, about 10 minutes.
2. Add the tomatoes and stock, cook until slightly thickened, about 2 minutes.
3. Season the salmon with salt and pepper.
4. Get a second non-stick pan coated with cooking spray VERY hot. Cook the salmon skin side down for about 3 minutes. Flip and salmon and cook for an additional 3 minutes or until it flakes easily with a fork.
5. Serve the fish over the fennel - onion mixture and top with fennel fronds if using.

Enjoy!

Braised Duck Legs

Braised Duck Legs

adapted from Food & Wine 

This method of cooking dock does not create the super crispy skin which I love. The sauce is wonderful and the meat is succulent.

Makes 2 servings                                                  14 WW Blue points / serving

2 1/2 lb. duck legs

Kosher salt and freshly ground black pepper

Cooking spray

1/3 onion, finely chopped

1/6 fennel bulb, finely chopped

1 garlic clove, crushed

1 bay leaf

1/8 tsp dried marjoram

1/3 cup dry red wine

2/3 - 1 cup homemade chicken stock or canned broth

1. Preheat the oven to 325F
2. Season the duck legs with salt and pepper
3. In a small casserole coated with cooking spray, cook the onion, fennel, garlic and bay leaf until the vegetables are soft, about 8 minutes.
4. Add the marjoram and cook until fragrant, about 1 minute.
5. Add the wine and 2/3 cup of stock and bring to a simmer.
6. Place the duck legs in the mixture, skin side up and additional stock if needed to cover by two thirds.
7. Cover the casserole and braise in the oven for about 1 1/2 hours or until tender.

If using as part of another recipe, remove the skin and bones and proceed according to recipe directions.

If serving as a main dish, preheat the broiler and place the duck skin side up on a  rimmed baking sheet.

Broil the duck about 8 inches from the heat source for 3 minutes or until the skin is browned.

To make an optional sauce:                    

Makes 2 servings                                    1 additional WW Blue point / serving

Wondra flour and cake flour tend to clump less than all purpose flour but use what you have on hand.

Additional ingredients:

1 tsp. Wondra flour, cake flour or all purpose flour

1. Strain the braising liquid into a fat separator
2. Transfer the remaining liquid to a saucepan.
3. Mix 2 teaspoons of the fat in a small bowl with the flour.
4. Bring the strained braising liquid to a simmer and whisk in the flour mixture.
5. Cook until thickened, about 1-2 minutes.
6. Transfer the duck to a plate and serve with the sauce.

Apple Fennel Slaw

Apple Fennel Slaw

adapted from Food Network Magazine June 2013 

This is a bright, light slaw that goes well with roasted or grilled chicken.

For years, whenever I bought fresh fennel I threw away the stalks and fronds. I have recently learned of ways they can be used besides just saving them for stock.

Makes 3 servings                                2 WW Blue points / serving

2 cups green cabbage very thinly sliced

1 1/2 tsp Kosher salt

1 Tbsp. olive oil

1 Tbsp. cider vinegar

1 Tbsp. water

3/4 tsp. sugar substitute

2 tsp. Dijon mustard

1/4 cup fennel fronds or 1/4 small fennel bulb thinly sliced

1/3 apple, julienned

2 Tbsp. chopped walnuts

1. Combine green cabbage with salt in a colander and let sit for at least 1 hour.
2. Meanwhile, in a small dry skillet, toast the walnuts until fragrant.
3. Rinse the cabbage and squeeze dry in a kitchen towel.
4. In a large bowl, combine the cabbage, fennel, apple and walnuts.
5. In a small bowel combine the oil, water, Dijon and sugar. Whish to combine.
6. Pour the dressing over the salad mixture and toss to combine before serving.

Enjoy!

Turkey Sausage with Braised Vegetables

Turkey Sausage with Braised Vegetables

adapted from Food & Wine January 1994

I like to cook the sausages and vegetables separately so the sausages can get crisped on the outside.

Makes 2 servings                                    3 WW Blue points / serving

2 turkey sausages

1 fennel bulb, cored and cut into 1/2 inch strips

1/2 red onion, cut into 1/2 inch slices

1/2 bell pepper and 

1/2 jalapeno, seeded, cored and cut into 1/2 inch strips

3 plum tomatoes, seeded and cut into 1/2 inch pieces

1 Tbsp. fresh thyme, chopped or 1 tsp. dried

1 Tbsp. fresh marjoram, chopped or 1 tsp. dried

2 Tbsp. dry white wine

2 Tbsp. water

1 Tbsp. fennel fronds, optional

1. Preheat the oven to 400F.
2. Place the sausages in a baking pan coated with cooking spray.
3. Put the vegetables, herbs, water and wine in an oven safe pot coated with cooking spray.
4. Put the vegetables in the oven for 1 hour, stirring every 20 minutes. Adding a tablespoon or 2 if the mixture becomes dry.
5. Place the sausages in the oven along with the vegetables and cook for an additional 20-30 minutes, until the sausages are cooked through and the fennel is tender. If your sausage is not crisped to your liking, put it under the broiler for a few minutes.
6. Serve the sausages on top of the vegetables. Garnish with fennel fronds, if desired.

Enjoy!

Turkey Sausage Minestrone Soup

Turkey Sausage Minestrone Soup

adapted from Foodnetwork.com

Makes 4 servings                                1 WW Blue point 

1/2 lb. lean ground turkey

1 1/2 tsp. Penzey Italian Sausage seasoning

1/4 tsp crushed red pepper flakes (optional)

1 tsp basil olive oil or plain olive oil

Cooking spray

3/8 cup (1/4 cup + 2 Tbsp) thin spaghetti, broken into small pieces

1 carrot, chopped

1/2 fennel bulb, chopped

1/2 medium onion, chopped

2 garlic cloves, chopped

salt and freshly ground pepper

1 14-ounce can small white beans, drained and rinsed

4 cups Lemony Chicken Poaching liquid or chicken stock

2 plum tomatoes, chopped or 2/3 cup chopped canned tomatoes with juice*

1 sprig fresh rosemary

1 sprig fresh thyme

1. Combine the turkey, sausage seasoning and red pepper flakes if using and set aside.
2. Put the oil in a soup pot coated with cooking spray. Add the spaghetti and cook until lightly browned. Remove the spaghetti from the pan and set aside.
3. Add the turkey mixture and cook until not longer pink. Remove the turkey from the pan with a slotted spoon and add to the spaghetti.
4. In the same pan add the carrot, fennel, onion and garlic. Season with salt and pepper. Cook until tender, about 8-10 minutes depending on the size.
5. Add the poaching liquid, white beans, tomatoes, rosemary and thyme to the pot. Return the sausage and spaghetti to the pot. 
6. Bring to a boil and cook over medium heat until the spaghetti is cooked about 10 minutes.
7. Ladle into individual bowls and top each with a teaspoon of Parmesan cheese.

Enjoy!

* I used 1 plum tomato and 1/3 cup canned chopped tomatoes with their juice because it was in the refrigerator.

Fennel Dusted Pork Kabobs

 Fennel Dusted Pork Kabobs

adapted from Food Network Magazine July / August 2010

If using wooden skewers, soak then in water for at least an hour to prevent burning.

Serves 2            2 Blue WW Points

1 1/2 tsp fennel seeds

1/2 tsp kosher salt

1/2 lb. pork tenderloin, cubed

Onion

Bell pepper

Cooking spray

1. Preheat oven to 450F.
2. Grind fennel seeds and salt in a spice grinder or mortar and pestle. Set aside
3. Thread onion, pork, pepper on a skewer. Repeat 3-4 times per skewer depending on the size of the skewers.
4. Sprinkle both sides of the kabob with the fennel salt mixture.
5. Place on a rack cooking spray coated on a foiled lined baking sheet. Place kabobs on the rack.
6. Cook  about 5 minutes per side or until cooked through, depending on the size of your pieces of pork.

Grilled Beer Brats

There is something about the snap of a sausage when it has been braised and then finished on the grill. This recipe is no exception.

When it comes to sausages I usually go straight for the hot Italian kind. Today we decided to branch out an try bratwurst. It type of German sausage made from veal, pork or beef. The name is derived from the Old High German Brätwurst, frombrät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. (https://en.wikipedia.org/wiki/Bratwurst)

Grilled Beer Bratwurst
adapted from Taste of Home Summer 2016

5 uncooked bratwurst links
2 bottles of a hoppy beer - I used Sam Adams Crystal Pale Ale
1 1/2 small onions chopped
1 Tbsp fennel seeds

Add all ingredients to a saucepan. Bring to a boil. Reduce heat to simmer and cook covered until the meat is no longer pink, about 8 minutes. Drain and discard the braising liquid.

Grill the bratwursts over indirect heat until the internal temperature reaches 160F, about 7-8 minutes.

Enjoy with your favorite toppings.

Sausage, Fennel and White Bean Soup - A Charest Family Favorite

I can't  believe I have never posted a favorite soup recipe. I have been making this for many years. This is how we were first introduced to fennel. It makes a lot of soup but trust me it will go quickly. If you think you are going to have leftovers, do NOT put all of the pasta in the soup. Store it separately or it will soak up all of the broth and get very soggy. You can also freeze this soup without the pasta.

Sausage, Fennel and White Bean Soup

1 tsp olive oil

1 lb. Italian sausage (pork or turkey), without casing

1/2 lb fennel bulbs, chopped

2 medium onions,chopped

3 garlic cloves, minced

½ c. coarsely chopped fresh basil

6 cups homemade or canned stock,

One 28 oz. can crushed tomatoes and their juice

1 15.5 oz can white beans, rinsed and drained

1 c. cooked elbow macaroni

Salt and pepper

In large saucepan coated with cooking spray, heat oil. Crumble and cook over high heat until well browned. Drain the fat. Lower heat to moderate and add fennel, onion, garlic and parsley. Cook until vegetables are tender. Add the stock and tomatoes with the juice. Bring to boil over high heat. Lower heat and simmer until vegetables are tender. When ready to serve add beans and pasta and heat through. Season with salt and pepper.

Adapted from The Best of Food and Wine 1994 p.52

Saving Some of Summer's Bounty - Broccoli, Snap Peas and Fennel

A farm share is not cheap but it is much cheaper than purchasing organic vegetables in the supermarket. The farm I have my share with is not certified organic but uses organic methods. The difference is paying a large sum of money for the government to certify you as organic. Back in Massachusetts I was quite successful at freezing corn, peppers, onions and green beans. Not such a good job with the zucchini. I am branching out this year to see how I do with broccoli, snap peas and fennel.

To Freeze Snap Peas
Wash the snap peas and pull off strings. Bring a large pot of water to a boil. Toss in the snap peas, cover and cook for exactly 2 minutes. Transfer to a water bath to stop the cooking immediately. Pat dry and place in bags for freezing.

To Freeze Fennel
Wash the fennel and chop into desired sizes. Bring a large pot of water to a boil. Toss in the fennel, cover and cook for exactly 3 minutes. Transfer to a water bath to stop the cooking immediately. Pat dry and place in bags for freezing.

To Freeze Broccoli
Wash the broccoli and cut into florets. I like to keep the stalks. Soak on a brine of 5 tsp salt to 1 gallon of water for 30 minutes. Place a plate on top of the broccoli to make sure it stays submerged.
Drain, rinse and pat dry.
Bring a large pot of water to a boil. Toss in the broccoli, cover and cook for exactly 4 minutes. Transfer to a water bath to stop the cooking immediately. Pat dry and place in bags for freezing.

A Yummy Lunch - Zucchini & Fennel Soup with Warm Tomato Relish

Still using up the bounty of zucchini and fennel in this week's farm share. This was very tasty but Warren preferred his with hot sauce mixed in.

Zucchini & Fennel Soup with Warm Tomato Relish

 
1 Tbsp olive oil, divided
1 cup diced fresh fennel, 1 Tbsp fronds chopped and reserved
2 cups diced zucchini
1 cup chopped onion
1/4 tsp fennel seeds
2 cup s homemade or canned stock, chicken or vegetable
1/2 cup grape tomatoes, quartered

Heat 1/2 tablespoons olive oil in large saucepan over. Add then zucchini, fennel, onion, and fennel seeds. Saute until fennel is translucent. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth;Season to taste with salt and pepper.
While the soup is simmering, heat remaining 1/2 tablespoon olive oil in skillet over medium heat. Add tomatoes and saute until just heated through. Remove from heat. Mix in 1 fennel fronds; season relish with salt and pepper. Serve soup topped with the relish.

Bacon Fennel Sauce for Pasta

Still finding interesting things to do with the veggies in the farm share. Fennel is not a vegetable that I purchase often. It has a very strong licorice like taste. The dried seeds from the plant are frequently used in Italian sausages.
Bacon and Fennel Sauce

1 1/2 tablespoons olive oil
1/4 pound center cut bacon chopped
1  small bulb fennel, chopped
1 onion, chopped
4 cloves garlic, chopped
1 bay leaf
1 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1 tablespoon tomato paste
1 can (28 oz.) Italian plum tomatoes
1/2 cup dry white wine

In a saucepan, coated with cooking spray heat the olive oil over medium-high heat. Add the bacon and cook until crisp.  Add the fennel, onion, garlic, bay leaf, crushed pepper and fennel seeds; season with salt and pepper to taste. Partially cover and cook, stirring occasionally, until the fennel and onion are softened. Stir in the tomato paste, then the tomatoes and white wine. Simmer for about 10 minutes to allow the flavors to blend.
Transfer the sauce to a food processor or blend and puree. Return the sauce to the sauce pan. Great served over pasta or meatballs. If the sauce is a little to thick for your liking you can thin it slightly with pasta cooking water.
We served it with whole wheat pasta and meatballs.
Adapted from EveryDay with Rachel Ray January / February 2013