Healthy Fennel Recipes

Check for sustainable mahi-mahi options at SeafoodWatch.org. And don't chuck the greens that grace a fennel bulb! Those fronds brighten and carry the flavors of this ultra-quick dinner. If your bulb doesn't have fronds, sub fresh dill in their place.

Bold fennel and mild leeks add incredible flavor to this hearty wild rice and shrimp soup recipe.

Using a slow cooker makes this Italian style dish an easy meal for any night of the week.

This strawberry gazpacho has a good amount of savory flavor to complement the strawberries, thanks to fennel, thyme and low-sodium tomato juice.

One of chef Kippy Kuboy's most popular dishes at the Poplar Haus in Grand Marais, Minnesota, is his walleye po'boy. Here we serve the walleye recipe deconstructed, but go ahead and pile everything on a soft roll if you like.

Here we swap vinegar for the lime juice traditionally used to make ceviche throughout Latin America. Serve with crispy rye crackers or vegetables.

Using a variety of greens gives this simple summer salad an interesting mix of textures. The anchovy in the breadcrumbs and sun-dried tomatoes in the vinaigrette are subtle, but key to adding umami.

This comforting, one-pot chicken stew is easy and economical, using chicken thighs and a fennel bulb and fronds to flavor the dish. The sour cream helps thicken it and gives it a light, creamy texture.

A fresh marinated tomato and fennel salad serves as the perfect base for these grilled tuna steaks. This is a 20-minute meal that you'll be proud to serve to family and guests.

Basting pork in garlic and butter keeps chops moist and infuses them with flavor. Complemented by a light, citrusy salad, this dish is guaranteed to make kids eat their greens.

The deep purple of the cabbage slaw would be enough to liven up these salmon sliders, but we add even more color with a simple carrot and cucumber side salad.

This version of the Italian classic vegetable and bean soup is made in the slow cooker and mixes in flavorful sausage and squash. Use any variety of winter squash.

Pancetta (cured pork belly) is similar in taste and texture to bacon (which is cured and smoked pork belly). You can find it near the bacon at many grocery stores.

James Beard Award-winner and Top Chef contestant Karen Akunowicz of Fox & the Knife in Boston turns this Italian-inspired bread salad into a hearty fall dish. Instead of tomato, fennel mingles with the vinaigrette to let the bread soak up its licorice notes, while the arugula lends the dish a hint of pepper. The lemony vinaigrette is so simple and tastes so much fresher than store-bought. Make a double batch to toss on other salads. It will keep in the fridge for up to a week. Add some shredded chicken to the salad to make it a meal.

These healthy braised greens are a flavorful side to add to your plate. If you prefer, instead of the croutons, you can add potatoes to the pan with the leeks, onions and fennel and cook for about 10 minutes before adding the greens.

Tender blanched Savoy cabbage leaves make a wrapper for the bass and julienned vegetables. The packet traps the steam inside to keep the fish moist while it cooks and makes for a stunning presentation when nestled into the broth.

In this simplified version of bouillabaisse, prepared fish stock saves time without sacrificing flavor.

Asparagus, radishes and scallions herald the start of the spring season at the farmers' market (or in your garden). Take advantage of these early growers and turn them into a spectacular spring salad mix. Keep it in your fridge as a base to top with protein, cheese and dressing for easy packable salads to take to work.

This healthy paella recipe is inspired by the bounty of Provençal farmers' markets. Instead of sausage and chicken, fresh artichoke, green beans, fennel and onion are nestled with shellfish and white fish to create a light but delicious recipe. Serve with lemon wedges, if desired.

This healthy oyster stuffing recipe with butternut squash is a lightened-up version of the must-have holiday side. Whether you call it stuffing or dressing, you can make it moist or crispy. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the oyster stuffing recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.

These cute little baked halibut parcels are easy to assemble and even easier to clean up.

Inspired by the flavors of loukaniko, a classic Greek sausage, these sausage patties are flavored with orange, fennel and leek.

We top this veggie-packed lentil salad with a poached egg for a filling and satisfying dish.

For this simple baked salmon recipe, just order the right size whole salmon from your grocery store or fish market and have them clean and scale it. You can also use two smaller fish (1 to 2 pounds each) and reduce the roasting time by about 10 minutes. If you like, you can opt for other species, such as striped bass, snapper or tilapia.