Sautéed Fennel

This is a tasty side, great served with fish or chicken, or just on it’s own!

Slice fennel lengthwise

Slice equal amount onions, thin half rounds

Sauté in butter on medium heat.

Add a pinch of sugar if you want a more caramelized effect.

Add a bit of salt & pepper if you wish.  

Finish with a dash of white wine or other liquid, and cook for a few more minutes. When it begins to turn light golden brown it is ready.

Use the green feathery dill like part of the fennel chopped up and sprinkle on top after it is cooked, if desired.

Submitted by Valdi.

Lemon-Garlic Roasted Cauliflower with Fennel and Gremolata

Ingredients for the Gremolata:

1 clove Mama Bird garlice, minced

1 teaspoon grated lemon zest

2 tablespoons chopped flatleaf parsley


Ingredients for the Cauliflower:

1 lemon, peeled and sliced thinly (about 6 slices), seeds removed

1 medium head organic cauliflower, cut into medium florets

1 head Mama Bird garlic, cloves peeled and left whole

1 fennel bulb, cored and thinly sliced (2 cups sliced)

1/4 cup extra-virgin organic olive oil

1 1/4 teaspoon salt

freshly ground black pepper




Preheat oven to 400*. For the gremolata, mix together garlic, lemon zest, and parsley in a small bowl and set aside.

In a large bowl, place the lemon slices, cauliflower, garlic cloves, fennel, oil, salt, and a sprinkle of pepper, and toss together. Spread on parchment-covered baking pan and roast for 40 minutes, stirring every 10 minutes, until the garlic is tender. Transfer to a serving dish or to individual plates and sprinkle with the gremolata. Serve hot.

Recipe submitted by Mara, adapted from Organic Gardening, by Myra Kornfel