135091 market mix roasted fennel mushrooms Recipes

baby red potatoes, halved (not russets), fennel bulb, trimmed and cut into thick wedges, brown button mushrooms, cleaned and quartered if large (cremini, portobello, etc.), garlic cloves, peeled, red bell pepper, cored, seeded and cut into thick wedges, olive oil, salt, pepper

olive oil, red onion, sliced, mushroom, chopped, fennel bulb, sliced, tomato, cut in chunks, zucchini , cut in 1/2-inch half moons, salt, pepper, freshly ground, dried dill (or 1 tsp fresh dill)

fennel seeds, pork tenderloin, fennel bulbs, trimmed , reserving fronds, extra-virgin olive oil, garlic cloves, smashed, dry white wine, reduced-sodium chicken broth, unsalted butter , cut into pieces, fresh lemon juice , or to taste

fennel bulbs, cut horizontally into 1/3-inch-thick slices (about 3 1/2 lb), chopped fennel leaves, for garnish, carrots, peeled, cut diagonally into 1/3-inch-thick slices, fresh thyme, chopped, pecorino cheese, grated, extra virgin olive oil

fennel bulb, remove any branches shooting up from the bulb itself, lite olive oil or 3 tbsp vegetable oil, salt and pepper, red onion, coarsely chopped, red pepper, coarsely chopped, mushrooms, cleaned,cut in half or quartered, lemon juice

fennel bulbs, trimmed and diced, sweet onions, chopped, garlic, chopped, olive oil, grated lemon zest, chopped fresh parsley, pine nuts, toasted, swanson chicken broth (regular, natural goodness or certified organic), pepperidge farm herb seasoned stuffing

fennel bulbs (sometimes called anise; about 2 lb), stalks ;trimmed flush with bulb and any tough outer layers discarded, red onions, quartered, unsalted butter, melted, olive oil, balsamic vinegar

fennel bulbs, red potatoes, cubed, red bell pepper, cut in strips, red onion, cut into 8 wedges, olive oil, dried basil, dried marjoram

fennel bulb, trimmed , core removed, sliced in half and then sliced into slender half moons, about 1/4 inch wide, extra virgin olive oil, salt and pepper, goat cheese, crumbled, lemon, cut into wedges

roasted fennel & goat cheese hash, fennel, red pepper , roasted and peeled, sliced onions (red , spanish, shallots or cipollini can be used), potatoes (redskin, yukon gold or any variety can be used), fresh oregano, blended oil, salt & pepper, vermont goat cheese feta, lemon cucumber vinaigrette, minced seedless cucumber, chopped shallots, chopped fresh garlic, capers, fresh lemon juice, blended oil, salt and pepper

fennel bulbs, about 1 1/2 lb, bulbs quartered, cored and cut crosswise into 1/2-inch thick slices, reserving 1, cremini mushrooms, trimmed, cleaned and cut into quarters if large, extra virgin olive oil, table salt & ground black pepper, sugar, lemon , juice of, dijon mustard, radishes, cut in half and sliced thin, about 3/4 cup

shell pasta, cooked,rinsed with cold water and set aside, fennel bulbs, cut in half lengthwise, sweet onion, sliced 1/2 inch thick, olive oil, plum tomato, diced, kalamata olive, pitted and sliced, fresh basil or 1/2 cup fresh dill or 1/2 cup fresh parsley, finely chopped, garlic, unpeeled (for roasting with fennel and onion), balsamic vinegar, olive oil or 1/3 cup vegetable oil, barbecue sauce, lime juice, romano cheese, grated, crushed red chili pepper

fennel bulbs (about 3 1/2 lb) cut horizontally into 1/3-inch-thick slices, plus 2 tsp chopped fronds, carrots, peeled, cut diagonally into 1/3-inch-thick slices, chopped fresh thyme, grated pecorino cheese, extra-virgin olive oil

fennel bulbs, cut into 1/2 inch wedges, red onion, cut into 1/2 inch wedges, garlic cloves, smashed, tomatoes, fresh thyme, kosher salt, black pepper, extra virgin olive oil, salmon fillets, skinned, lemon, halved, cooked rice (optional)

fennel bulb, trimmed and thinly sliced (about 1 lb), sliced onions, olive oil, salt, fresh ground black pepper, tiny fresh green beans

fennel (about 1 lb), trimmed and thinly sliced, sliced onions, olive oil, salt, freshly ground black pepper, tiny fresh green beans , blanched in boiling water for 1 minute, then shocked in a cold-water bath