Tasty Tuesday: Our first Fennel Flip

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-first participating post!

Mom likes fennel, however, the bulb usually finds its way into Mom’s class menus before her vegetable bin.  Last week, she shopped at a different Publix location and the fennel packages stood like proper soldiers on their shelf calling for Mom’s attention.

Fennel, a beautiful vegetable, has wispy fronds like a dill plant at the tip of celery-like ribs leading to a greenish, white bulb at the bottom.  Mostly, the bulb is used and the fronds decorate the finished dish.  Fennel helps your digestive process, tastes like licorice and can be used raw or cooked. Mom’s colleague, Miss Diana, told Mom yesterday that in her family, they served a platter of fennel after the Sunday dinner meat course when she grew up.  Fennel seeds serve the same purpose and some cultures chew on them after meals to aid digestion.

Mom added small chopped pieces to her salad preparation and will look up some further ideas for the remaining pieces.  While proceeding through salad prep, she decided to flip us a few small tidbits.  As her faithful Kitchen K9s, we keep open minds to new (safe for K9s) veggies.  Turns out, we really like fennel, too!

Searching through her data base for the remaining fennel, this recipe caught Mom’s eye.

Israeli Couscous Salad with Fennel and Goat Cheese

  • 1 medium fennel bulb
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1/2 cup sliced fresh basil
  • 1/2 cup chopped fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 red bell pepper, diced
  • 1/2 cup sliced ripe olives
  • 1 bunch green onions, chopped
  • 1 cup Israeli couscous, cooked (Mom will use other grains like oat groats, barley, rye and kamut!)
  • 6 Bibb lettuce leaves (Mom will probably leave this out, not practical!)
  • 1 (2.5-ounce) package goat cheese, crumbled
  • Garnish: fennel fronds

Preparation

  • Trim base from fennel bulb; cut bulb into thin strips, reserving fronds for garnish, if desired.
  • Whisk together olive oil and next 6 ingredients in a large bowl. Add fennel strips, bell pepper, olives, and green onions, tossing to coat. Add couscous, and toss lightly.
  • Arrange lettuce on 6 plates. Top with couscous mixture. Sprinkle with goat cheese, and garnish with fennel fronds, if desired.

In her Kitchen Counselor role, Mom suggests adding protein of choice for another version of this yummy salad!  Also, you may need to refresh with a squeeze of lemon on the leftovers as grains soak up dressing!

Here’s another recipe for possible inclusion in your holiday menu planning!

Brussels Sprouts and Walnuts with Fennel and Red Pearl Onions

Another great fennel day.



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45 thoughts on “Tasty Tuesday: Our first Fennel Flip

    • Hey Blueberry, Jet here.

      Hi Blue’s human… Mom has this thingie she’s done since she was a teenager… she tries to learn to eat 1 new veggie each year. She’s had only a few failures… (asparagus – tried 2x, not her fave, and beets are eh) Fennel was one of the more recent items. Since she has always enjoyed licorice, it was an easy addition. 🙂

      We bet you eat super healthy too!

    • Hey Lady Litchi, Hey Sabre, Hey Boks, Jet here. Hi Miss Susan.

      Mom admitted to a bit of surprise herself. Although both JJ and I enjoy celery! That’s ok, you can admire from afar Miss Susan!!!

    • Hey Sugar, Jet here.

      Really? When? When? Sounds like a bunch of fun… and… delicious! Mom gives us goat yogurt when she buys some for my human sister!

      Enjoy… let us know if you make something. 🙂

  1. Huh. I’ve only ever had the seeds, which I use regularly when I want to disguise ground beef as sausage in a sauce. Love it. I’ll have to look for whole fennel at the grocery. Thanks!
    Pop over and vote to try and win a treat?

    • Hey it’s Jet here. Hi Miss Flea.

      When you comment, for some reason, your blog does not show, so we don’t know where to go…

      Mom enjoys fennel seeds, too! Oh yes, please do and let us know. 🙂

    • Hey Urban Hounds, Jet here. Hi Miss Kate.

      So happy to learn you are all well, makes my heart howl!

      Mom didn’t really think about it, since it’s a digestive aid… and kind of like celery… we just went for it. 🙂

  2. Hi sweet jetty – love me some goat cheese and adore b-sprouts, never tasted fennel but I;m not a huge fan of licorice so I;m not sure if I would like it – what I do LOVE are the pics of you and JJ – just love your faces – so adorable!!!! and I also love your coats! very snazzy!

    sending slightly chilly goodnight hugs and kisses to you, Mom, JJ, Rachel and Puffy xoxoxo

    • Hey it’s Jet here. Hi Miss Wendy.

      If you are not a licorice fan, do skip the fennel!!! We could share our goat cheese and b-sprouts though. 🙂

      Thanks for your pic compliments… Oh, those were our Halloween costumes!!)

      Sending snoring Jetty kisses and JJ hugs (had a long walk tonight) to you, Mr. David, Jacob, Cassie and Rex. xoxoxox

      • Neve here. Dad (Papi) says Ciao a tutti gli amici cani!! I understand italian, but just in case all my friends here don't he says hi to all our canine friends! on said:

        Neve here. FYI, Mom says when she roasts the fennel, it turns out sweeter and not very licorice-y tasting. She’s not a fan of licorice either, but loves roasted fennel!

      • Hey Neve, Jetty here.

        What a great tip for those commenters who do not care for the taste of licorice. Personally, we here at Casa Jetty love licorice flavor, so, we’re okie dokie!

  3. Neve here. Dad (Papi) says Ciao a tutti gli amici cani!! I understand italian, but just in case all my friends here don't he says hi to all our canine friends! on said:

    Neve here again. I happen to love raw fennel too! Fennel is great sliced thin and oven roasted too. Mom makes it like that. She’s kind of obsessed with roasting veggies….

    • Hey Neve, Jetty here. Hi Miss Beverly.

      What a great walk tonight, huh? Loved seeing Mr. Giovanni before we went in. JJ and I had our hextra treat and went right to sleep!

      Neve, thanks for sharing that… so many of our pals expressed great surprise that we K9s can enjoy fennel.

      My Mom loves roasting veggies too and contemplated roasting the remaining part of the fennel!! Maybe they can swap!

    • Hey Bunny, Jet here.

      Guess what? Mom has a whole section in her newsletter called “Expanding My Palate”… mirroring what you said!!! Great minds…

      Our pleasure… you do the same for us in so many ways as well. 🙂

  4. The Producer loves fennel in a salad but I won’t go near one. I can’t speak for Raffles and what he might do but judging by his reception of an egg today (he barked and barked at it and I had to show him it was edible!), he won’t be too brave with the vegetables either 😀

    • Hey PZ, Hey Raffles, Jet here.

      Does the Producer enjoy roasting fennel, too?

      Glad you’re showing Raffles the human food ropes; eggs are one of our FAVES here at Casa Jetty! I have egg radar and know when Mom is making hard boiled eggs and give her the “look” to make sure she knows to add 2 for JJ and me!

      I’m telling you… PEANUT BUTTER and CREAM CHEESE are the way to go to begin your veggie journey!!!

  5. My biped likes the sound of that! She finds fennel quite a strong flavour, so usually puts a little in with other vegetables. But they use loads of the leaves, the male biped loves it on fish. The plants look really pretty and delicate.

  6. Pingback: Tasty Tuesday – String Beans for the Holidays | Hey… It's Jet Here

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