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Ingredients 5 Tbsps olive oil 3 Tbsps white wine vinegar 2 Tbsps fresh cilantro (chopped) 2 tsps soy sauce (1 tablespoon) 2 tsps peeled fresh ginger (minced) 2 tsps sugar 3 oranges 1 lrg or 2 med fennel bulbs (trimmed cut into matchstick size strips) 1/2 red onion (size red onion thin

Ingredients Relish: 2 cups diced fennel bulb 1 cup diced red onion 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 1 teaspoon sugar 1 teaspoon capers, drained 1/2 tablespoon balsamic vinegar Bass: 4  (6-ounce) striped bass fillets without

Ingredients: 8 cups loosely packed fennel fronds 1/3 cup olive oil Juice from 1/2 lemon Salt to taste (approximately 1/4-1/2 tsp) 1/4 tsp Pernod (optional) (anise/licorice liqueur) Strip the soft fennel fronds from the stems, discarding the stems. In a food processor, place the greens

Ingredients: 1 fennel bulb sliced thinly-stalks saved for stock, fronds chopped and reserved shopping list 1 onion. in thin half moons 1 bunch of kale, parboiled, stems removed olive oil sea salt black pepper 1/8 -1/4 tsp red pepper flakes 1 cup of water or chicken/veggie broth balsam

Ingredients: 3 large cucumbers, sliced 1 medium Sweet Onion, thinly sliced 1 small fennel bulb, thinly sliced 3 tablespoons lemon juice 3 tablespoons olive oil 3/4 teaspoon dill weed, dried 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon grated lemon peel 2 Tbsp fennel tops, finely

Ingredients 1 pound fresh green beans, trimmed 1 fennel bulb, cut into thin slices 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh basil leaves salt and pepper to taste 1/4 cup crumbled feta cheese Directions Fill a saucepan half full with water and bring to a boil. Add the