Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Ingredients:
4 fennel bulbs, cored and sliced
4 tablespoons butter
1 cup Grana-style cheese, grated
Sea salt and fresh ground pepper
Method:
1. In a frying pan over high heat, sauté the fennel slices with the butter for about 15 minutes until tender, seasoning with salt and pepper to taste.
2. Transfer to a baking pan, sprinkle the fennel with the grated cheese and bake in a preheated oven at 350° for 10 minutes, until the cheese is golden brown and melted.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans or hazelnuts, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and nuts.
Radicchio, Farro & Apple Salad
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head Chioggia radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
½ cup cooked farro
Garden Herb Vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper
Method:
1. Combine apple slices, fennel, radicchio and farro in a large bowl.
2. Pour about ¼ cup of the dressing over the salad and toss to combine.
3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.
Home for the Holidays Recipes
‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of accoutrements that range from farm-fresh eggs and a full lineup of delights from our in-house creamery to cranberry chutney, Spanish manzanilla olives, gingerbread cookies and fresh produce like mini Butternut squash, Treviso radicchio, Belgian endive and mixed orchard apples. Plus, you’ll find all the fixings for a company-worthy meal: Salish Sea-caught halibut to roast with garlic, white wine and vegetables, grattini pasta to serve alongside, and Gruyère cheese bread to toast and serve melty-warm. From our family to yours—happy holidays!
Here are a few recipe ideas for the week:
Roasted Halibut with Fennel, Leeks & Garlic
Fragrant with roasted fennel and leeks, this incredibly elegant dish is sure to impress.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s halibut.
Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash.
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
