Fennel Stew

Fennel is a fun veggie that is under-appreciated. It is delicious and warming. Fennel is also great for nursing moms! I made this in the crock pot, but the stove top is great too.

1 bulb fennel with stem and fronds, chopped
1 lb red potatoes, large dice
1 pint mushrooms, sliced
1 yellow onion, diced
3+ cloves garlic, minced
2 TB savory
2 TB tarragon
1.5 liters stock
1/3 C olive oil
Salt and pepper to taste

Place all ingredients in a crock pot on low and let cook for 4+ hours or simmer one hour on stove top.


Greek Chops with Fennel and Onions

Pork is a very budget friendly protein source. Here in the south, we’re full-up on hog farms and some of them are sustainable traditional farms where the animals play in the dirt. Check out your farmer’s market for the freshest selection of responsibly farmed white meat.

Sprinkled with Feta

1 lb thin sliced pork chops
1 small yellow onion
1 head fennel
2-3 TB evoo
2 TB greek seasoning (recipe follows)

Sprinkle chops with greek seasoning. Slice veggies into thin strips. Heat evoo over medium high. Brown chops on first side. Turn over. Add veggies to top of saute pan. Brown for 1 minute. Stir rapidly to saute in veggies. Cook for about 3 more minutes until chops are cooked through.

Excellent along side hummus, greek rice salad, pitas, or with yogurt sauce.

Greek Seasoning

1 part: oregano, thyme, onion, garlic, marjoram, paprika
1/2 part: lavender, mint, cumin, black pepper
1/4 part: salt (optional)

Store in mason jar or other air tight container. Spices should be rotated quarterly.

Published in: on January 1, 2010 at 8:01 am  Leave a Comment  
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