Shrimp Linguine with Ricotta, Fennel, and Spinach Thursday, Sep 8 2016 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Cooking Light, March 2013, page 26.

Salmon with Creamy Cucumber-Fennel Salad Wednesday, Jun 12 2013 

Serves 4, Hands-On Time 15m, Total Time 20m

4 6-ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced
rye bread, for serving

Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until just opaque throughout, 8 to 12 minutes.

Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat. Serve the salmon with the cucumber-fennel salad and bread.

Real Simple, May 2013, page 212

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Shrimp Linguine with Ricotta, Fennel and Spinach Tuesday, Mar 26 2013 

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach wilts.

Stir in rind and next 3 ingredients (through salt). Stir in reserved cooking liquid; cook 1 minute or until slightly thickened. Add pasta and Parmesan cheese; toss to coat. Top each serving with 1 tablespoon ricotta.

Serves 4, Amount per 1 cup serving:
Calories 377, Fat 10.6g, Saturated fat 4.1g, Monounsaturated fat 4.6g. Polyunsaturated fat 0.9g, Protein 23.9g, Carbohydrate 43.6g, Fiber 4.8g, Cholesterol 122mg, Iron 2mg, dium 650mg, Calcium 296mg

Cooking Light, March 2013, page 26

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Mussels with Fennel and Wine Sunday, Mar 24 2013 

3 tablespoons unsalted butter
1 large fennel bulb, coarsely chopped, plus fennel fronds for serving
2 shallots, chopped
kosher salt and black pepper
2 pounds mussels, scrubbed
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons white wine vinegar
5 ounces mixed greens (about 6 cups)
country bread, for serving

Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the mussels and wine and simmer, covered, until the mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.)

Meanwhile, in a large bowl, combine the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.

Calories 228, Fat 14g, Sat Fat 2g, Cholesterol 0mg, Sodium 257mg, Protein 6g, Carbohydrate 23g, Sugar 3g, Fiber 6g, Iron 3mg, Calcium 107mg

Real Simple, February 2013, Page 162

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Chicken Pot Pie with Fennel and Mushrooms in a Potato Bowl Thursday, Feb 14 2013 

Serves 4

FOR THE STEW
1 1/2 lb. bone—in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 Tbs. olive oil
2 Tbs. all-purpose flour
1 1/2 cups lower-salt chicken broth
2 cups sliced mushrooms, such as oyster, hen of the woods, or chanterelles
1 1/2 cups small-diced fennel (from 1 small bulb)
1 cup small-diced carrot
1 cup fresh pearl onions, peeled. or frozen pearl onions, thawed
1 Tbs. chopped fresh thyme
2 Tbs. Dijon mustard
1 oz. (2 Tbs.) unsalted butter
2 Tbs. thinly sliced fresh chives

FOR THE BABY CARROTS
16 baby carrots with tops, peeled and trimmed with 1/2 inch of the tops intact
2 Tbs. olive oil
Kosher salt

FOR THE WHIPPED POTATOES
3 lb. russet potatoes (about 4 medium)
Kosher salt
1/2 cup whole milk
3 oz. (6 Tbs.) unsalted butter, softened
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 375°F.

MAKE THE STEW
Season the chicken with 1/2 tso. salt and 1/4 tsp. pepper. Heat the oil in a 10- to 11-inch straight-sided sauté pan over medium-high heat. Cook the chicken, flipping once, until lightly browned, about 10 minutes. Transfer the chicken to a plate. Reduce the heat to medium and whisk the flour into the fat in the pan. Cook, whisking, for 1 minute. Gradually whisk in the broth and bring to a simmer. Return the chicken to the pan, reduce the heat to medium low, cover, and simmer gently, turning once, until the chicken is very tender, about 15 minutes. Transfer the chicken to a clean plate and let cool briefly.

Meanwhile, stir the mushrooms, fennel, carrot, onions, and thyme into the sauce. Cover and simmer until tender, 5to 6 minutes. Stir in the mustard and butter and keep warm. When the chicken is cool enough to handle, pull the meat from the bones, shred into bite size pieces (discard the skin and bones), and add to the sauce. Season. to taste with salt and pepper and keep warm.

ROAST THE CARROTS
Put the carrots on a small rimmed baking sheet. Drizzle with the oil and season with 1/4 tsp. salt. Roast the carrots until tender and slightiy browned, 20 to 25 minutes. Keep warm.

MAKE THE WHIPPED POTATOES
Peel and quarter the potatoes. Put them in a 4-quart saucepan; add enough water to cover and 4 tsp. salt. Cover and bring to a boil over high heal. Uncover, reduce the heat as needed to keep the water from boiling over, and cook until tender when pierced with a fork, 12 to 15 minutes. Drain well. Return the potatocs to the pot over medium heat and stir occasionally until they no longer steam profusely (a little steam is fine), about 2 minutes.

Meanwhile, heat the milk in a small sauce pan over medium heat until steaming, about 2 minutes. Keep warm.

With an electric hand mixer on medium-low speed, beat the potatoes until they’re broken up, 1 to 2 minutes. Add 1/2 cup of the hot milk and the butter, and beat on high speed, scraping the sides and bottom of the pot occasionally, until fluffy, 1 to 2 minutes (the potatoes should be fairly stiff, but add the remaining milk if needed). Season to taste with salt and pepper arid keep warm.

ASSEMBLE
Spoon the whipped potatoes rito a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe the potatoes to form “bowls” on each of 6 plates; the bowls should be about 3 inches in diameter and about 2 1/2 inches tall. Spoon the chicken stew into the bowls and garnish with the roasted baby carrots and the chives.

Abigail Johnson Dodge, Fine Cooking, April/May 2011, page 87

Summer Tomato Bouillabaisse with Basil Rouille Monday, Feb 11 2013 

Active 25 Minutes, Total 30 Minutes, 6 SERVINGS

4 garlic cloves, divided
1/2 cup (packed) fresh basil leaves
1/2 cup mayonnaise
5 Tbsp. extra-virgin olive oil, divided
2 anchovy fillets packed in oil, drained
1 Tbsp. fresh lemon juice
4 cups (about 1 1/3 lb.) cherry tomatoes
1 small fennel bulb, trimmed, halved, thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup dry white wine
1 8-oz. bottle clam juice
3 lb. mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
2 Tbsp. chopped fresh flat-leaf parsley
Crusty bread, sliced (for serving)

Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 Tbsp. oil, anchovies, and lemon juice. Purée until smooth. transfer basil rouille to a small bowl, cover, and chill.

Heat remaining 2 Tbsp. oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally. until tomatoes burst, about 10 minutes.

Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.

CALORIES 336, FAT 21g, CARBS 24g

Bon Appetit, July 2011, page 41

Stuffed Acorn Squash with Barley Saturday, Feb 9 2013 

SERVES 4

2 small acorn squash (about 1 1/2 pounds each), halved and seeded
2 teaspoons olive oil
Salt and pepper
3/4 cup pearl barley, rinsed and drained
1 onion, minced (about 1 cup)
1 fennel bulb, halved lengthwise, cored, and chopped fine
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 34 teaspoon dried
1 teaspoon ground coriander
2 ounces Parmesan cheese, grated (abouti cup)
2 tablespoons minced fresh parsley
2 tablespoons pine nuts, toasted
1 tablespoon unsalted butter
4 teaspoons balsamic vinegar

Adjust the oven racks to the upper—middle and lower-middle positions and heat the oven to 400 degrees. Line a rimmed baking sheet with foil and lightly spray with vegetable oil spray.

Brush the cut sides of the squash with 1 teaspoon of the oil, season with salt and pepper, and lay them cut side down on the prepared baking sheet. Roast on the lower-middle rack until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 45 to 55 minutes. Remove the squash from the oven and increase the oven tenperature to 450 degrees.

Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley annd ¼ teaspoon salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe the saucepan dry and add the remaining 1 teaspoon oil, the onion, and fennel. Cover and cook over medium—low heat, stirring occasionally, until the vegetables are softened, 5 to 10 minutes. Stir in the garlic, thyme, and coriander, and cook until fragrant, about 30 seconds.

Off the heat, stir in the barley, 3/4 cup of the Parmesan, the parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip the roasted squash over and scoop out the flesh, leaving a 1/8—inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells (abou 1 cup of filling per shell).

Sprinkle with the remaining ¼ cup Parmesan. Bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. Drizzle with the balsamic vinegar and serve. (The stuffed squash can be asembled through step 6, covered loosely with plastic wrap, and refrigerated for up t0 4 hours. Finish and bake as directed, increasing the baking time to 25 to 30 minutes.)

THE BEST OF AMERICA’S TEST KITCHEN 2011, Page 82

Lobster Salad Rolls with Shaved Fennel and Citrus Thursday, May 31 2012 

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4-pound] lobsters)
3 tablespoons canola mayonnaise
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt, divided
2 cups thinly sliced fennel bulb (about 1 medium)
1/2 teaspoon grated orange rind
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon rice wine vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
Cooking spray
6 (1 1/2-ounce) hot dog buns
Preparation

1. Combine lobster, mayonnaise, 2 teaspoons tarragon, and 1/4 teaspoon salt; cover and refrigerate.
2. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper).
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

Calories 238; Fat 6.2g (sat 0.8g, mono 3g, poly 1.9g); Protein 19.4g; Carb 24.9g; Fiber 1.9g; Chol 52mg; Iron 1.9mg; Sodium 699mg; Calc 120mg

Cooking Light, July 2010, page 30

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Roasted Fennel with Parmesan Wednesday, Jul 13 2011 

Serves 4    Makes about 3 ½ cups    Hands-on time: 10 minutes    Total time: 45 minutes

2 large fennel bulbs, sliced into 4 to 8 wedges
Sea salt and ground black pepper, to taste
1 tbsp olive oil
1/3 cup grated Parmesan cheese

ONE: Preheat oven to 400 degrees°.

TWO: Fill a large pot halfway with water and bring to a boil. Add fennel wedges and cook for 5 minutes. Drain well and let cool slightly. Place in a square pan. Sprinkle with salt and pepper, then toss with oil.

THREE: Cook in oven for 30 minutes or until fennel pierces easily with a fork. Sprinkle with Parmesan and roast for another 5 minutes. Serve immediately.

Clean Eating, February 2011, page 29

Grilled Fennel and Tomatoes Wednesday, Jul 13 2011 

PREP: 25 MIN. GRILL 10 MIN.

2 bulbs fresh fennel
2 large tomatoes, quartered
3 Tbsp. extra virgin olive oil
1 slice bread
3 Tbsp. unsalted butter
1/3 cup finely shredded Parmesan cheese

1. Trim fronds from fennel. Cut fennel lengthwise in 1/4- to 1/2-inch wedges. Brush vegetables with oil. Lightly sprinkle salt and pepper. Arrange coals around perimeter of grill. Place fennel in center of grill rack. Cover and grill 10 to 12 minutes or until fennel has grill marks and outer edges begin to caramelize, turning occasionally. During last 5 to 6 minutes of grilling, place tomatoes on rack directly over coals. Grill just until tomatoes soften, turning once. Transfer to platter.

2. Meanwhile, tear bread and place in blender. Cover and pulse with on-off turns for coarse crumbs. In skillet melt butter over medium heat Add crumbs. Cook and stir 3 to 4 minutes, just until crumbs are browned. Remove from heat. Stir in cheese. Spoon over vegetables.

MAKES 4 TO 6 SERVINGS

Better Homes and Gardens, September 2009, page 192

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