By FloraMora, on August 24th, 2010
1 large bulb or 2 small to medium bulbs fresh fennel
2 large bell peppers, different colors, thinly sliced
1 head radicchio, halved and shredded
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Chop and reserve 1/4 cup fennel fronds. Cut fennel bulbs in half and thinly slice. Combine with peppers, radicchio, lemon juice, and olive oil, garnish with the reserved fennel fronds, and salt and pepper, to taste. Toss and let flavors combine for 15 minutes,
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By FloraMora, on June 17th, 2010
This easy salad is a breeze to make at the last minute. It uses 2 Fresh Earth Farms favorites; fennel and kohlrabi.
● 1 medium kohlrabi-peeled and sliced
● 1 medium fennel bulb-sliced
● Small handful rocket (optional)
Lemon Dressing
● Juice of 1 large lemon
● Twice the amount of extra virgin olive oil (as lemon juice)
● Freshly ground black pepper
● Sea salt
● 1 heaping teaspoon Dijon mustard
Mix in a blender or food processor until emulsified.
Drizzle dressing over kohlrabi and
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By FloraMora, on April 29th, 2010
The flavor of the orange and fennel blend for a light and lively taste.
● Juice (about ½ cup) plus finely grated zest from one orange
● 2 tablespoons sherry vinegar
● 1 tablespoons honey
● 2 tablespoons apricot preserves
● 1 teaspoon Dijon mustard
● ½ teaspoon roasted and freshly ground fennel seed
● Sea salt and freshly ground pepper to taste
● ¼ cup plus 2 tablespoons extra virgin olive oil
● 2 medium fennel bulbs, each cut into 8-10 wedges
● 1
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By freshearthfarms, on January 21st, 2010
This is a test of the recipe section. Pay no attention…
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