1 Tbs Extra Virgin Olive Oil1 Cup (100g) Yellow Onion diced, about one medium1 Cup (135g) Fennel Bulb* (see note) fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel2-3 tsp Garlic minced, about 4-5 medium cloves...
Salad1 very large bunch of kale1 medium Honeycrisp apple1 medium bulb of fennel3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)⅓ cup dried cranberries¼ cup pepitas (pumpkin seeds) or chopped pecansDressing¼ cup olive oil1 teaspoon...
750g (about 6 cups) pumpkin – cored, peeled and cubed3 tablespoons extra virgin oliveFew sprigs fresh thyme sprigs3 garlic clovesSalt and pepper, to taste1 medium fennel bulb, fronds reserved – white part thinly sliced4 cups low sodium or homemade vegetable...
If you’re cooking for children, by all means omit (or deseed) the chilli.3 tbsp olive oil 1 large onion, peeled and chopped 2 small fennel bulbs (300g), finely sliced 1 large broccoli (450g) 3 garlic cloves, peeled and crushed 1...
For the dressing:½ Tablespoon/7g toasted sesame oil½ Tablespoon/7g apple cider vinegar1 teaspoon/5ml maple syrup2 teaspoons/10ml coconut aminos¼ teaspoon fine sea salt½ Tablespoon/7g extra-virgin olive oil For the salad:1 small head cauliflower, cut into florets2 small fennel bulbs, quartered lengthwise and...
2 crowns broccoli2 heads cauliflower1/2 cup caramelized onion2 small or 1 large bulb fennel, sliced6 cloves garlic, chopped1/4 cup grape seed oil1 tsp hot smoked paprika1 tsp Diamond Crystal kosher salt1/2 tsp cracked black pepperPreheat oven to 425 degrees and...
2 teaspoons olive oil1 bulb fennel, sliced very thinly1 cup cooked brown or green lentils4 heaping cups finely chopped kale, chard, or collard greensWater or vegetable broth¾ cup orange segments, cut into small piecesSea salt and pepper to tasteHeat the...
