Healthy Fennel Recipes

This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.

This marinated vegetable salad recipe is a colorful composed salad inspired by the classic Italian giardiniera. Serve on a platter as is or on a bed of crisp greens. For a heartier appetizer or light lunch, add 1/2 cup each diced salami and hard cheese, such as Provolone or even white Cheddar, to the mix.

This salad capitalizes on fresh spring produce and gets a simple protein boost from hard-boiled eggs. Meal-prep this healthy lunch salad by mixing the salad base together and simmering a batch of hard-boiled eggs on the weekend. Then you'll be ready to just add one or two eggs with a drizzle of tangy vinaigrette for the simplest spring salad-to-go.

This healthy grilled fish dish is made for easy summertime entertaining. The peperonata can be made in advance and reheated while you grill the fish.

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.

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.

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.

While spinach is a good leafy substitute for the sorrel in this salad, Ben Bebenroth, chef and owner of Cleveland's farm-to-table Spice Catering, sometimes uses thinly sliced raw rhubarb to mimic sorrel's tangy flavor in this summer squash salad.

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.

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.

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.

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

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.

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.

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

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.

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

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.

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.

This simple yet special side is easy to coordinate with your holiday bird: Make the breadcrumbs the day before and prep the veg while the turkey is roasting. About 15 minutes before you expect the turkey to be done, put the fennel in the oven. Then when you take out the bird, pop the delicata in.

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.

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.

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.