1.Preheat oven to 375° and line a large baking sheet with parchment paper.
2.In a large bowl, stir cream cheese, finely chopped broccoli rabe and fennel, parmesan cheese, sour cream, garlic until combined.
3.Season mixture with salt and pepper.
4.Unroll both pastry sheets onto baking tray, and use a pizza cutter or knife to cut a Christmas tree shape into the dough; reserve scraps.
5.Remove top tree cut-out, and spread cream cheese mixture on bottom layer.
6.Sprinkle with mozzarella then top with second tree cutout.
7.Cut a star out of reserved puff pastry scraps and place on top of tree.
8.Using a pizza cutter or knife, cut 1/2″ thick pieces on either side of tree as “branches.” Make sure to leave a 1″ section in the center. Gently lift and twist each “branch.”
9.In a small bowl, mix together butter and garlic powder. Brush all over tree and star and bake until golden, 30 minutes.
1. Preheat your oven to 400F and bring a pot of water to boil for your pasta.
2. In a medium bowl, add your olive oil, ⅔ cup grated parmesan, lemon juice, lemon zest, parsley, basil, and a pinch of salt & pepper. Mix well. Add more salt & pepper to taste.
3. Cook your sausage per the package.
4. Add the broccoli rabe and fennel to a baking sheet. Lightly drizzle with avocado oil, and season with salt and pepper. Cook for 12 minutes. Remove the broccoli rabe from the baking sheet. Set aside. Cook your fennel an additional 10 minutes.
5. Add your fusilli to the boiling water and cook according to the directions on the package.
6. In the meantime, slice your sausages in ¼ inch thick slices, and chop your broccoli rabe in 3-inch chunks.
7. Reserve 1 cup of pasta water. Drain your pasta when cooked.
8. Add the lemon mixture to your pasta. Toss to coat. Add ¼ cup of water at a time to moisten. Toss in your broccoli rabe, fennel, & sausage.
9. To serve, sprinkle with toasted pine nuts and add parmesan shavings.
2. Zest one of your oranges. Cut the zested orange in half. Thinly slice one half, and juice the other half into a medium bowl. Segment your other orange. Place your orange segments in the medium bowl with the juiced orange.
3. Remove the fennel fronds from the fennel bulb, and chop up the fronds. Thinly slice the rest of your fennel on a mandolin. Add both the fronds and the thinly sliced fennel to your bowl with the orange segments.
4. Add your mint leaves to the citrus fennel slaw, chopping or tearing the larger leaves. Drizzle with 1 Tbsp of honey, lemon zest, lime zest, and season with salt and pepper to taste. Mix well and set aside.
5. Place your salmon skin side down on a baking sheet. Lightly drizzle with avocado oil, season with salt and pepper, and then lay your thin citrus slices on the salmon. Flip the salmon over so it is skin side up with the citrus on the bottom. Bake 16-22 minutes, depending on the thickness of your salmon. You will know it is ready when the skin easily peels off in one piece. Also, it should easily flake when you cut into the thickest part of the filet.
6. Remove the salmon skin, top with fennel slaw, and serve immediately.
1. Soak your cedar plank for 1-2 hours before use. (You can soak it in plain water or kick things up a notch by soaking it in wine or cider!) Once the plank is ready, remove it from the liquid, dry it off, and set it aside.
2. Preheat your oven to 450° F and your grill to medium heat, about 350° F.
3. Remove your salmon from the fridge and pat your fillets dry with a paper towel. Let the salmon sit out and come to room temperature; this ensures an even cook. This should take about 15 minutes. (Don’t put the salmon on the cedar plank yet; you need to place the plank on the grill solo first. Keep the salmon on a portable surface, like a plate.)
4. In the meantime, in a small bowl, mix together the minced garlic, basil, thyme, rosemary, olive oil, salt, and pepper. Evenly spoon this mixture over the salmon fillets and, with clean hands, gently press the rub into the fillets; set aside.
5. Place the fennel, tomatoes, olives, and broccoli rabe into a large bowl. Drizzle with olive oil and season with salt and pepper. Toss the salad with your (clean!) bare hands, gently massaging the oil into the broccoli rabe leaves. (The florets don’t need to be massaged.) You can add a bit more oil if needed. Once the salad is well tossed, spread it out over a baking sheet and roast for about 15 minutes, or until the tomatoes burst and the fennel is tender. Stir halfway through cooking time.
6. Once you put the salad in the oven, place the cedar plank on the grill by itself and let the plank sizzle and crackle for about 30 seconds. Then, carefully transfer the salmon fillets from plate to plank. Place a lemon slice on each fillet. Cover, and let the fillets cook for about 12-15 minutes, checking for doneness at the 12 minute mark. You want your fillets to have an internal temp of 140° – 145° F. (The fillets will continue to cook after being removed from the heat; an ideal internal temperature at serving time is 145° F.)
7. With grilling gloves or hefty oven mitts, carefully remove the plank from the grill.
8. Plate your fennel and broccoli rabe salad, place fillets on top, sprinkle with fennel fronds, and serve; squeeze fresh lemon juice over your plate before digging in for an extra punch of bright and fresh flavors.
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
2. Trim the stems of the beets, drizzle with olive oil, wrap in foil and put in the oven. Bake for ~45 minutes. Allow to cool and peel.
3. With your beets in the oven, add your fennel bulbs and onion to a sheet pan or baking dish. Drizzle with olive oil and season with salt and pepper. Add them to the oven. Cook 20-25 minutes. Allow to cool.
4. In the meantime, you will make your broccoli rabe pesto. Add the broccoli rabe leaves and florets, pine nuts, 2 cloves garlic, and ¼ tsp pepper to a food processor. While running, add the olive oil. Set aside.
5. Add your peeled beets, roasted fennel & onion, fennel fronds, 3-4 garlic cloves, salt, pepper, vegetable stock, cucumbers, dill, apple cider vinegar, and ½ the pesto to a high speed blender. Run for 1-2 minutes until smooth.
6. Chill in the refrigerator for minimum 4 hours.
7. Pour into bowls and garnish with the other half of the broccoli rabe pesto. Options for garnish: a dollop of greek yogurt, thinly sliced cucumber, fennel fronds. Enjoy!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
1. Preheat oven 350˚F. Cut around stem of each pumpkin as if carving a jack-o’-lantern; remove tops. Scoop out seeds and stringy membranes; discard. Brush inside of pumpkins with 1 Tbsp olive oil and sprinkle with half of the salt and pepper; place cut sides down on parchment paper–lined baking sheet.
2. Bake for 20 to 30 minutes or until just tender; let cool. Scoop out pulp (you should have 4 cups), leaving 1-inch border all around; reserve pumpkin bowls and set aside.
3. Heat remaining oil in large saucepan set over medium heat; cook fennel, onion, thyme, ginger, and remaining salt and pepper for 5 to 8 minutes or until tender. Stir in broth, 2 cups water, pumpkin pulp, potato and honey; bring to boil.
4. Reduce heat to medium-low; simmer for 15 to 20 minutes or until vegetables are tender. Remove from heat; purée with hand blender until smooth. Stir in allspice, cinnamon and nutmeg.
Serve soup in pumpkin bowls. Drizzle with chili oil (if using).
COOK’S TIP
Garnish with toasted pumpkin seeds if desired. Save any extra pumpkin pulp for another meal.
1. Preheat oven to 400 F. Cut top of bread into 1-inch cubes, being careful not to cut right through the bread.
2. Melt 2 Tbsp butter in microwave, then mix in garlic and parsley. Brush overtop of bread, then add cheese in between cubes, along with thin slices of extra butter.
3. Stuff in broccoli rabe and sliced fennel, then bake in the oven for 10 minutes until cheese is melted and bread is slightly browned.
4. Remove from oven and sprinkle with pomegranate seeds. Serve immediately and enjoy!
COOK’S NOTE:
Save the leaves from the broccoli rabe in this recipe if desired to use in other recipes throughout the week or to spruce up leftovers. You can easily add more greens to everyday comfort foods with extra broccoli rabe!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
2. Peel and dice up beets and sweet potato. Slice fennel bulb. Toss with olive oil, balsamic vinegar, garlic and salt. Roast in the oven for 15 minutes. Remove from oven, add fresh herbs and roast another 5 minutes.
3. While veggies are baking, slice bread thinly and brush each crostini with a little bit of olive oil if desired. Add to a parchment-lined baking sheet and bake in the oven for 3-4 minutes once veggies are done roasting.
2. Roll pizza dough out to be half an inch thick. Drizzle 1-2 Tbsp olive oil over top, then add garlic, salt and pepper.
3. Sprinkle with half the mozzarella cheese, then add fennel, spinach and red onion. Add the remaining half portion of mozzarella, then top with goat cheese.
4. Bake in the oven for 20 minutes until crust is crisp. Remove from oven and sprinkle with chili flakes and fresh basil. Serve and enjoy!
1. Preheat oven to 425 F. Line a baking sheet with parchment paper. Drain can of chickpeas and toss with 1 Tbsp olive oil, chili powder and garlic powder in a large bowl. Add to baking sheet and roast for 20 minutes until chickpeas are slightly crispy.
2. Meanwhile, prepare veggies and toss with remaining tbsp of olive oil and season with salt and pepper. Add to a parchment-lined baking sheet and roast in the oven for 20 minutes.
3. While everything is roasting, cook quinoa according to package directions and blend all ingredients for cilantro tahini dressing in a food processor.
4. Add all ingredients to deep bowls and drizzle with dressing. Serve and enjoy!
Get the scoop on Broccoli Rabe: recipes, health benefits, & nutrition information. Learn more
2. In a large mixing bowl, mix the diced butter into the flour and salt with your hands until it forms lumps a little smaller than the size of peas. Work quickly to avoid softening the butter.
3. Use a fork to stir in just enough of the ice water for the dough to come together into a loose ball.
4. Shape the dough into a disk. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
5. Roll out the dough into a circle, place into a pie dish or tart pan, and trim the edges. Then pre-bake the crust by lining the crust with foil, adding pie weights, and baking in the oven for 20 minutes.
6. Meanwhile, in a pan, melt the remaining butter and sautée the fennel. Reduce the heat to low and cook, stirring frequently, until caramelized. Remove from heat and reserve the caramelized fennel in a clean bowl.
7. Use the same pan to cook the bacon until it is crispy, then add to the bowl with the fennel.
8. In another bowl, combine the cream, milk, and eggs with an immersion blender. Add a pinch of salt and freshly cracked black pepper.
9. After the crust has been pre-baked, remove and discard the foil and distribute the fennel and bacon evenly in the bottom of the pie crust. Pour the batter into the pie crust.
10. Bake in the oven for 45 minutes to one hour, or until golden on top and set in the center.
1. Begin by chopping the fennel. Trim the stalks from the bulb and cut the bulb into quarters. Slice each of the quarters and set aside. Remove the fronds or leaves from the stalks and chop. Set aside ¼ cup of the fronds for the pesto.
2. Heat a large skillet over medium heat with 2 tablespoons of the olive oil. Once hot, add the fennel and sauté for 8-10 minutes or until the fennel has softened and browned at the edges. Toss the fennel with ¼ teaspoon of salt and the pepper while cooking.
3. Add the basil, the reserved fennel fronds, cashews, parmesan cheese, thyme, garlic, lemon juice and zest, orange juice, and the remaining ¼ teaspoon of salt to a food processor or blender. Begin to process the mixture and gradually stream the remaining ½ cup of olive oil into the pesto sauce.
4. Once the fennel has cooked and the pesto is smooth, drizzle the pesto sauce over the fennel and serve. Enjoy!
The secret to the delicate flavors in this salad is using a mandoline to shave off the thinnest slices of fennel and carrot.
Ingredients:
1/2 lb. bunch carrots with top attached
2 Andy Boy fennel
3 T extra-virgin olive oil
2 T fresh lemon juice
1 T Champagne vinegar
1/4 medium red onion, thinly sliced
1 C tangerine sections
2 C watercress sprigs, thick stems removed
Sea salt, preferably gray salt
Freshly ground black pepper
Directions:
Remove the carrot tops and peel the carrots. Cut them into 3-inch lengths, then use a manual vegetable slicer to shave them lengthwise into ribbons.
Cut off the stalks and fronds from the fennel, then halve them. Shave the fennel lengthwise like the carrots.
Place fennel in microwave with 3T water and cook on high for 2 minutes. Drain.
Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1-tablespoon vinegar. Let stand for 20 minutes to soften.
Add the red onion, tangerine sections, and watercress. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately.
