Preheat oven to 450°F. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef’s knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil.
Rub the paste all over drumsticks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-08 21:15:592013-07-08 21:15:59Roast Chicken and Fennel
Fennel: A wonderful vegetable with a sweet, anise or licorice flavor that’s strongest when it’s raw but much more mellow when it’s cooked. White, bulbous with green stems and frilly dill-like fronds. Most recipes use the bulb and the stalks and fronds can be used to make stock, soups and stews.
Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Some Wonderful Ways to Use Fennel
Healthy sautéed fennel and onions make a wonderful side dish
Combine sliced fennel with avocados and oranges for a delightful salad
Braised fennel is a wonderful complement to scallops
Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato
Top thinly sliced fennel with plain yogurt and mint leaves
Fennel is a match made in Heaven when served with salmon
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-08 21:11:482013-07-08 21:11:48Roasted Fennel with Parmesan
1 zephyr, gold or green squash, sliced lengthwise and cut into 1-inch half-moons
2 tablespoons olive oil
1/2 cup Greek yogurt
2 tablespoons mint, roughly chopped
zest of 1 lemon
salt and pepper
DIRECTIONS
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-08 21:05:532013-07-08 21:05:53Squash, Mint and Yogurt Spread
Roast Chicken and Fennel
Roast Chicken and Fennel
This delicious dish from huffingtonpost.com combines diced fennel with toasty pine nuts making a gorgeous supper in no time.
INGREDIENTS
DIRECTIONS
Preheat oven to 450°F. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef’s knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil.
Rub the paste all over drumsticks. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.
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Roasted Fennel with Parmesan
Roasted Fennel with Parmesan
Fennel: A wonderful vegetable with a sweet, anise or licorice flavor that’s strongest when it’s raw but much more mellow when it’s cooked. White, bulbous with green stems and frilly dill-like fronds. Most recipes use the bulb and the stalks and fronds can be used to make stock, soups and stews.
INGREDIENTS
DIRECITONS
Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Some Wonderful Ways to Use Fennel
Healthy sautéed fennel and onions make a wonderful side dish
Combine sliced fennel with avocados and oranges for a delightful salad
Braised fennel is a wonderful complement to scallops
Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato
Top thinly sliced fennel with plain yogurt and mint leaves
Fennel is a match made in Heaven when served with salmon
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Squash, Mint and Yogurt Spread
Squash, Mint and Yogurt Spread
INGREDIENTS
DIRECTIONS
Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat. Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed. Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired. Serve with pita wedges or sliced vegetables.
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