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Fennel

Explore 159 recipes, 9 articles, 3 galleries, 65 videos, and more

Jewel Salad

Ingredients
  • 3 pomegranates, seeded, about 3 cups
  • 3 persimmons, finely chopped
  • 1 1/2 cups finely chopped prunes (about 30 pitted prunes)
  • 9 clementines, peeled, sectioned and finely chopped
  • 3 Granny Smith apples, peeled and finely chopped
  • 3 large bulbs fennel, finely chopped
  • 3 large stalks celery, finely chopped
  • 3 heads radicchio, halved and thinly sliced
  • 4 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed orange juice
  • Salt and freshly ground black pepper
  • 2 pinches sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon canola oil
  • 1/2 cup Stilton cheese, crumbled
  • 1/2 cup walnuts, coarsely chopped
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Fennel, Sugar Snap Peas, and Tarragon

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Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)

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Dungeness Crab Salad

Time:25 mins
Ingredients
  • 1/3 cup fresh lime juice (from 4 limes)
  • 1 pound mixed carrots, such as Nantes and purple
  • 1 fennel bulb, trimmed and cored
  • 1 1/2 teaspoons finely grated peeled fresh ginger
  • 1 watermelon radish (3 ounces) or regular radishes, peeled
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 rutabaga, peeled
  • 1 bunch baby Tokyo or regular turnips, peeled if needed
  • 1 jalapeno chile, halved, seeded, and thinly sliced
  • 1/2 cup finely chopped fresh cilantro, plus more for garnish
  • 5 fresh mint leaves, finely chopped, plus more for garnish
  • Coarse salt
  • 3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat
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Pork Quesadillas

Ingredients
  • 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped
  • 1 tablespoon chopped pickled jalapenos
  • 4 large flour tortillas
  • 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)
  • 3 1/2 ounces Monterey Jack cheese, grated (1 cup)
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Pork Chops with Fennel and Carrots

Time:55 mins
Ingredients
  • 2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges
  • 1 pound carrots (about 10 medium), trimmed and halved lengthwise
  • 1 large red onion, cut into 1-inch wedges, root end left intact
  • 12 garlic cloves, peeled
  • 5 tablespoons chopped fresh oregano leaves
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
  • Lemon wedges, for serving
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Pork Loin with Carrots, Fennel, and Lemons

Time:1 hour 25 mins
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Brown-Rice Cakes with Sauteed Fennel, Broccoli Rabe, and Ricotta

Time:35 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 head fennel (about 1 pound with fronds), core trimmed, and stems cut lengthwise into 1/4-inch-thick slices
  • 1 1/4 teaspoons coarse salt, divided
  • 3 garlic cloves, thinly sliced
  • 2/3 cup water, divided
  • 1 pound bunch broccoli rabe, trimmed
  • 4 large egg whites
  • 3 cups cooked short-grain brown rice (from about 1 1/4 cups uncooked)
  • 1/4 teaspoon fennel seeds, toasted and coarsely ground
  • 1/2 cup fresh ricotta
  • Freshly ground pepper
  • 1/3 cup fresh basil leaves
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Roasted Vegetable Salad with Lentils

Time:20 mins
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