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Chicory and Fennel Salad with Stilton and Pears

1 head chicory, washed and dried with tough outer leaves removed
1 bulb fennel, tough outer section removed, cored and thinly sliced
1 head radicchio, washed and cut into a medium shred
2 ripe but firm pears, like Bartlett or Anjou
3/4 cup crumbled stilton (or blue) cheese
3/4 cup toasted pecans, broken into pieces
Juice of one blood orange
1 tablespoon balsamic vinegar
1/2 cup extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1 small shallot, finely minced
Coarse salt and pepper to taste

Tear the chicory into bite size pieces and place in a large salad bowl with the fennel and radicchio.  Place the mustard, orange juice, shallot, and vinegar in a jar or mixing bowl and whisk in the olive oil in a steady stream. Mix in salt and pepper and pour over the salad, reserving a little bit to pour over the top of the salad. Gently toss the salad.  .Peel, core, and thinly slice the pears. Spread out over the top of the salad. Sprinkle on the cheese and nuts and spoon on the leftover dressing. 

 

From: Food52.com

 

 

 

Roasted Beet and Fennel Salad

4 beets, peeled and cut into 1/2-inch wedges (1 1/2 pounds)
2 thyme sprigs
2 tablespoons water
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 large fennel bulb with fronds—bulb cut into 1/2-inch wedges, 1 tablespoon chopped fronds
1 teaspoon sherry vinegar

Preheat the oven to 400°. In a medium baking dish, toss the beets with the thyme, the water and 1 tablespoon of the olive oil. Season with salt and pepper. Cover with foil and cook for about 40 minutes, or until tender. Let cool slightly. Discard the thyme.

In a small baking dish, drizzle the fennel wedges with the remaining 1 tablespoon of olive oil and season with salt and pepper. Cover with foil and bake for 15 minutes. Uncover and bake for 15 minutes longer, or until tender and lightly browned.

Pour the beet juices into a bowl and whisk in the vinegar. Add the beets, fennel wedges and fronds and season with salt and pepper. Serve warm or at room temperature.

 

From: Foodandwine.com

 

 

 

 

Roasted Potatoes and Fennel

2 medium fennel bulbs
8 small red potatoes, cut in wedges
1 cup red bell pepper, strips (optional)
1 small red onion (cut into 8 wedges)
1 tablespoon olive oil
1⁄4 teaspoon kosher salt
1⁄8 teaspoon pepper (optional)

Trim tough outer leaves from fennel; remove and discard stalks. Cut fennel bulb into quarters lengthwise; discard core.
Combine fennel, potato, and remaining ingredients in a bowl; toss well.

Arrange fennel mixture in a single layer in a cast iron pan.  Bake at 425º for 50 minutes or until vegetables are tender, stirring once.

 

From: Food.com

 

 

 

Perfect Roast Chicken

1 hr. 30 min    Yield:  8 servings

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil


Directions
:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 hour and then lower the temperature to 375 for and additional ½ hour or more.  Be sure the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

 

From: FoodNetwork.com

Fennel, Jicama and Apple Salad

serves approximately 4

Vinaigrette:
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon whole grain Dijon mustard
1 tablespoon brown sugar

Directions:  Whisk all ingredients together.

Salad:
1 bulb fresh fennel, julienned and fronds reserved
1 Crispin (Mutsu)apple, julienned
1 jicama – approximately same weight as apple – peeled and julienned

Directions:  Toss fennel, apple and jicama with vinaigrette, and garnish with pieces of fennel fronds.

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