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Fennel is a vegetable I enjoy all year. Its proper season dwells around mid-summer and into the fall in my region, but I splurge on it plenty of other times throughout the year. The fresh licorice, sometimes citrus-y taste feels at home in the deep cold of winter, all roasted with hearty herbs, just as it does in the watery and crisp shreds of a summer salad enjoyed outdoors. It is a diverse and distinct vegetable that certainly deserves some face time at your dinner table. Here's how to make that happen, every night of the week.
Za'atar, Carrot and Leek Flatbread with Almonds and Fennel Salad
We do plenty of homemade pizza nights at my house, but I hardly ever go the red sauce and cheese route. Most of mine see an even ratio of legit pizza/flatbread to greens on top because I like the variation of temperature and texture. This one features the heft of za'atar, carrots, and leeks, all livened up by clementine-dressed fennel shreds, arugula, and salty olives. Once you have a good piece of dough, this one's pretty much in the bag.
Fennel, Leek, and Walnut Soup with Turmeric and Apples
Fennel and walnuts are a classic pairing and in this soup, the duo makes for really creamy, rich results, without any added dairy or thickeners. The vibrant color and warming properties of the turmeric are crucial in the cold months.
Roasted Fennel and Quinoa Crunch Salad
This one comes together in 20 minutes and leftovers make totally excellent packed lunches. The caramelized fennel pieces mingle nicely with the sharp mustard and lemon vinaigrette, plenty of dill, and crisp cuts of radish and cucumber. The fennel bulbs can be grilled in warmer months, too.
Shaved Fennel Winter Slaw with Hot & Sweet Ginger Dressing and Pears
This bright slaw is a welcome bit of freshness in the cold months; it has sweetness, heat, and crunch. The dressing has a bit of spicy ginger tea thing going on that works really nicely with all of the brassicas, shaved pears, and fennel. It's a nice bowl of abundance once the fresh vegetable options seem to wane.
Caramelized Fennel and Mushroom Pâté
You can roast any vegetable, blitz it up, and make it into a seriously luxurious vegan pâté. I roast the vegetables in grainy mustard for sharpness and serve it up with pickles, toasted bread or crostini, more mustard, maybe a bit of cheese, and all of the things you would see with a traditional pâté.
1 pound pizza dough
2 tablespoons olive oil, divided
2 to 3 teaspoons za'atar
1 carrot, peeled into thick ribbons
1 leek, white and light green parts only, sliced
1/4 cup raw almonds, chopped
1/3 cup pitted Kalamata olives
2 handfuls baby arugula leaves
1 fennel bulb, cored, shaved thinly
1 clementine, juiced
Salt and pepper
Photos by Laura Wright.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now