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Fennel

Blood Orange, Avocado and Fennel Salad

Developed by Maria Tadic Servings: 4 Serving size: 1 cup ⅓ cup extra-virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon shallots, minced Juice of 1 lemon 1 tablespoon Champagne vinegar 1 teaspoon honey ½ teaspoon salt ¼ teaspoon pepper 2 large fennel bulbs, cleaned, cored and cut into ⅛-inch

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Easy Baked Shakshuka with Fennel and Goat Cheese

Recipe by Katie Pfeffer-Scanlan   Servings: 3 1 tablespoon extra virgin olive oil ½ medium onion diced 1 bulb fennel chopped 2 cloves garlic crushed 1 teaspoon smoked paprika ground 1 ½ teaspoons cumin ground 1 28 ounce can diced tomatoes no salt added preferred 6 large eggs 2 ounces

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Shaved Carrot & Fennel Salad

Recipe developed by Jamila René Lepore, MS, RDN Serves: 2 Serving size: ~ 2 cups 4 medium carrots ½ fennel bulb ½ tablespoon olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1 teaspoon dried dill salt and pepper, to taste 2

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