Roasting the fennel really mellows the anise flavor, they almost tasted like little crunchy onion rings. My husband, who thought he didn't like fennel, was shocked by how good it is roasted with parmesan.
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan
Preheat the oven to 375 degrees F.
Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
Recipe adapted from Everyday Italian - Food Network
Mobile Market selection - week 3
It was tough to fit all the lush leafy greens into one single photo :o)
red leaf lettuce
green buttercrunch lettuce
green romaine lettuce
green garlic bunch