FENNEL SPINACH SAUTE
Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.
Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SPINACH AND FENNEL SALAD
Make and share this Spinach and Fennel Salad recipe from Food.com.
Provided by Barb G.
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove thick stalks from spinach and tear leaves into salad bowl.
- Trim leaves from fennel and reserve.
- Slice fennel bulb and add with nuts to the bowl.
- Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
- Just before serving, pour the dressing over the salad and toss well to coat.
- Garnish with fennel leaves.
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
SPINACH, FENNEL AND PORTOBELLO SALAD
Provided by Molly O'Neill
Categories lunch, weekday, salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
- To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
- Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
- Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 56 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 15 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams
FENNEL AND ORANGE SALAD
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Using a sharp knife, slice off both ends of each orange. Following the curve of the fruit, cut away the peel and white pith. Halve orange from top to bottom; thinly slice crosswise. Transfer oranges, along with any juices that have accumulated on work surface, to bowl with dressing. Add fennel and, if desired, fronds. Toss to combine.
SPINACH SALAD WITH FENNEL AND BLOOD ORANGES
An Italian spinach salad gets its flavor from blood oranges, fennel, and red onion; cremini mushrooms and spinach add an earthy note.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between membranes to remove whole segments. Place in a small bowl; set aside. Juice remaining orange into a separate small bowl or large glass measuring cup; whisk in lemon juice, vinegar, and salt. Season with pepper; set aside.
- In a small skillet, cook bacon over medium heat until crisp and browned on both sides, about 4 minutes per side. Transfer to drain on paper towels; let cool, and finely crumble.
- In a large serving bowl, combine fennel, mushrooms, onion, and spinach. Add reserved orange segments and vinaigrette, and toss to combine. Divide among serving plates, and sprinkle each with crumbled bacon.
Nutrition Facts : Calories 142 g, Cholesterol 4 g, Fat 3 g, Protein 7 g, Sodium 468 g
SPINACH LASAGNA WITH FENNEL SAUSAGE
Making lasagna from scratch, including the pasta, is a time-consuming project that is absolutely worth the effort, especially for a holiday dinner. If you have a friend to help you in the kitchen, so much the better; or, spread the work over a couple of days. Of course, you may use store-bought fresh or dried lasagna noodles instead of making the pasta yourself, or use a favorite tomato sauce recipe of your own. This lasagna is delicate and rich, best served in small portions.
Provided by David Tanis
Categories dinner, pastas, project, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the pasta: Combine spinach, eggs, salt and olive oil in a blender or food processor and purée until smooth. Transfer to a mixing bowl and stir in flour. Knead mixture into a soft dough. If sticky, add a little more flour. Form into a ball, wrap in plastic, and set aside to rest while you prepare the other elements.
- Make the filling: Bring a large pot of salted water to a boil. Add spinach and let wilt for a few seconds. Drain spinach in a colander and rinse well with cold water. Squeeze spinach dry and chop roughly.
- Put ricotta in a mixing bowl and stir in chopped spinach. Stir in lemon zest and crushed fennel seed. Season to taste with salt and pepper.
- Set a large skillet over medium-high heat and add sausage meat. Cook, breaking up with a spatula, until crumbled. Cook for 3 to 4 minutes, stirring, until just cooked through. Transfer to a bowl and let cool.
- For the béchamel, melt butter in a large saucepan over medium heat. Whisk in flour and let cook for about 1 minute, stirring; do not let mixture brown.
- Whisk in milk 1/2 cup at a time, letting sauce thicken after each addition. Add bay leaf, cayenne and nutmeg and continue cooking over low heat, whisking frequently, for about 10 minutes, to create a smooth sauce. Season to taste with salt and pepper. Thin with a little more milk if necessary; consistency should be that of a not-too-thick milkshake. If needed, strain sauce to remove lumps. Keep warm in a double boiler to prevent thickening.
- Make the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add garlic and basil and let sizzle without browning, 1 minute or less. Add tomato purée and bring to a simmer. Season to taste with salt and pepper. Cook for about 5 minutes, until slightly thickened. Remove from heat, pull out the basil leaves, and whisk in butter. Set aside.
- Roll out the pasta: Set up a pasta machine and divide the dough into 5 roughly equal pieces. Roll each piece into a thin sheet of pasta about 12 inches long. Rolling twice at the second-to-last setting on the machine should give you the right thickness. Set aside on baking sheets, dust lightly with flour and keep covered with a slightly damp kitchen towel to prevent them from drying out.
- Butter a medium-large baking dish, not larger than 9 by 13 inches. Heat oven to 375 degrees.
- Cook the pasta: Have a large pot of salted boiling water on the stove and a large bowl of ice water nearby. One by one, place pasta sheets in boiling water to par-cook for about 1 minute, leaving pasta quite firm. Using tongs or a spider, lift pasta out and plunge into ice water. Lift out and lay on a clean kitchen towel to blot. Cut into two pieces.
- As the pasta is cooked, assemble the lasagna: Place 2 sheets cooked pasta side by side, in the bottom of the baking dish. Spread pasta with 1/2 cup béchamel and dot with one-quarter of the ricotta mixture. Sprinkle over one fourth of crumbled sausage and 1/2 cup grated Parmesan. Repeat process for each layer. You will have 4 layers. Finish with 2 sheets of pasta. Spread top with 1/2 cup béchamel and sprinkle with remaining Parmesan. (The lasagna can be made up to this point up to 1 day in advance, covered and refrigerated.)
- Cover with foil and bake about 30 minutes, until lasagna is bubbling. (If baking a refrigerated lasagna, this will take longer, up to 60 minutes.) Remove foil and bake uncovered for about 15 minutes, until lightly browned on top. Let lasagna rest for 10 to 15 minutes before cutting.
- Just before serving, reheat tomato sauce. To serve, cut lasagna into 3- or 4-inch squares. With a spatula, transfer each serving to individual plates. Spoon about ½ cup tomato sauce around each serving. Garnish with basil leaves.
SPINACH, FENNEL AND FETA SALAD
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil, lemon juice and shallot in small bowl to blend. Season dressing to taste with salt and pepper.
- Combine spinach, fennel and radishes in large shallow bowl. Add dressing and toss to coat. Sprinkle feta cheese over salad and serve.
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- Preheat the oven to 375°. In a large bowl, coat the bacon with the brown sugar and 1/2 teaspoon of pepper. Arrange the bacon in an even layer on a parchment paper–lined baking sheet. Top with another piece of parchment paper and another large baking sheet. Bake for about 25 minutes, until the bacon is lightly browned and the fat is rendered. Remove the top baking sheet and parchment paper. Bake the bacon for about 15 minutes longer, until well browned and nearly crisp. Using tongs, transfer the bacon to a rack to cool and crisp, then coarsely chop.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the fennel and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until just softened and lightly browned, about 4 minutes. Transfer to a plate and let cool.
- In a large serving bowl, whisk the mustard with the lemon juice and vinegar. Gradually whisk in the remaining 1/3 cup of oil until emulsified. Season the dressing with salt and pepper. Add the fennel, spinach and basil to the bowl and toss well. Season with salt and pepper and toss again. Sprinkle the feta and candied bacon on top and serve right away.
SPINACH FENNEL SALAD RECIPE | EATINGWELL
From eatingwell.com
Category Vegan Salad Dressing RecipesCalories 56 per servingTotal Time 20 mins
- Trim tops and bottoms off fennel bulbs and discard. Cut core out of fennel bulbs and discard. Cut bulbs into very thin bite-size strips (about 4 cups). In a medium bowl combine fennel strips and spinach.
- In a screw-top jar combine vinegar, oil, chives, and salt. Cover and shake well. Pour over spinach mixture and toss lightly to coat. Divide among six serving plates.
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