Fennel is native to the Mediterranean, but is naturalized and invasive in many, many places, including all over California. Fennel is also a high-fiber, high Vitamin A, high phytonutrient and antioxidant plant, so it’s really good for you. And Janet Fletcher, the very bigwig guest on this week’s Off the Menu cooks really beautifully, and quite often with it. So, I bring you a Janet Fletcher and fennel round-up, which will make it feel like you’re eating in the gardens of California, which is a very good place to eat!
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Roasted Beets with Fennel OilThis is such an easy recipe! You’re simply flavoring some olive oil with fennel, and using that to season roast beets. So easy and lovely.Fennel, Arugula, and Ricotta Salata SaladIf you are bored with bland salads, this fennel arugula one is all ka-pow and big, big flavors. The internet has been fighting a lot lately about how we don’t appreciate arugula enough, so if you make this salad you can pick sides on that war, which adds a little variety to the afternoons.Braised Fennel with Tomato, Green Olives and CapersAre you braising enough vegetables? If not, get on it! Tomato-braised fennel has a very subtle licorice aspect that I think is so wildly appealing.
Shrimp and Fennel SaladIf you’re looking for a Lent recipe to mix it up, how about Janet Fletcher’s shrimp and fennel salad recipe?
Fennel and Orange Salad with Red Onion and MintI love this salad. Get some citrus, cut it so you get rid of all the pith, or just do Cutie tangerine cross-sections if you’re feeling lazy, and then you’re on the road to a truly California salad. Or a truly Italian one, your call. Great either way.
