Fennel – Ripley Farm

Ingredients

• 2 Tbsp minced garlic
• 2 Tbsp minced ginger
• 1/2 small bulb of fennel, cored and cut into chunks
• 2 celery stalks
• 2 parsnips, peeled and chunked
• 2 carrots, peeled and chunked
• 1 large apple cored and quartered
• 1 large shallot cut in half (or 1 leek)
• 3 Tbsp olive oil
• 2 tsp curry powder
• 1 tsp paprika
• 1/2 tsp cayenne
• 2 Tbsp fresh cilantro, minced
• 1 15 oz can cannellini beans, drained and rinsed
• 1 15 oz can chick peas, drained and rinsed
• 1 15 oz can black beans, drained and rinsed
• 1 quart vegetable stock
• 1 cup apple juice
• 1 cup cooked brown rice
• salt and pepper to taste
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 1 cup celery + leaves, chopped
• 1 fennel bulb, cored and chopped
• 8 strips bacon, optional
• 3-4 cups cooked lentils (any color)
• 4 cups broth, chicken or vegetable
• 1-2 medium zucchini, chopped
• Mushrooms, chopped, optional
• 2-3 cloves garlic, chopped
• salt and pepper
• 1-2 fennel bulbs, stalks trimmed, quartered, cored, and sliced
• 1 pound beets, peeled and diced
• 2-3 TBLS olive oil
• optional garnish: chopped fennel fronds, balsamic vinegar, goat cheese or feta, chopped walnuts
• 1 fennel bulb
• 3 Tablespoons cooking oil
• Salt, to taste
• 1 pint cherry tomatoes
• ½-1 tsp dried oregano
• 1-2 garlic cloves, minced
• Black pepper, to taste
• 15 oz canned or cooked white beans
• 1 Tablespoon fennel fronds, chopped
• 3 TBLS cooking oil
• 1 pound Sweet Italian Sausage
• 3 cloves garlic, peeled and crushed
• ½ cup green olives, crushed
• 1/8 tsp red pepper flakes, or to taste
• ¼ tsp salt
• 1 fennel bulb, stalks removed, cored and chopped into ¾” cubes
• 1 cup chopped onion