Healthy Fennel Recipes
This easy one-dish meal is bound to become a regular in your dinner rotation--it's super simple and comes together quickly. Be sure to preheat your sheet pan--adding vegetables to a hot pan helps start the charring and caramelization, without steaming your veggies. And remember, you are only heating up your sausage, not cooking it from raw in this recipe, but if you substitute with fresh sausage (which you can), you'll need to cook the sausage longer.
This arugula and fennel salad is simple, yet stunning. Using the best-quality ingredients will allow each component of the salad to really shine.
This homemade stuffing recipe is special because it comes complete with a sausage-making lesson from the Sausage King himself, author and famed business owner Bruce Aidells.
This warm, flaked tuna and lemon pasta recipe is ready in 30 minutes.
You can assemble this healthy chicken casserole before you leave for a party and pop it in the oven at the host's house. Or bake it at home and bring it along--it's delicious at room temperature too.
This supremely crunchy, quick side salad is best when spring vegetables are sliced as thinly as possible--a great excuse to pull out the mandoline or the slicing disk of your food processor, if you have one.
We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you--any will work well here.
Crunchy, tart and sweet come together in one easy salad. Serve this kohlrabi slaw with grilled pork chops or on a chicken sandwich.
This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges.
This lemon orzo soup is bright and lively. Poaching chicken in store-bought broth is an easy way to enrich the soup and provide an extra depth of flavor.
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you're using canned beans, use some of the pasta-cooking liquid or just water.
Serve this sautéed fennel and shrimp with a tomato-caper sauce in whatever way suits your fancy--with pasta, whole grains, such as bulgur or brown rice, or even mashed potatoes. Serve with: A mixed green salad.