Tag Archives: Fennel

Introducing the most refreshing green juice ever!


I just wanted to send a quick little juice recipe your way. I wasn’t going to post about juice for a while but this one is SO delicious I had to do it. It might even be my new favorite. It’s perfect for summertime and I highly recommend that you try it at least once!

What you’ll need:

  • Handful or two of kale
  • Handful or two of swiss chard or collard greens
  • 1 cucumber, peeled
  • 1/4 of a large fennel bulb with the top trimmed off (or 1/2 of a medium fennel bulb)
  • 1/4 of ripe pineapple
  • 1 lime
  • A few mint leaves (I like a lot)

Push all ingredients through your juicer, add ice, and enjoy. My friend Brian added a green apple to this recipe for a little extra juice and said that was delicious too. So if you need more juice, go for it.

Let me do a little ingredient spotlight here on the fennel. Fennel is one of those vegetables that automatically prompts the majority of people to claim they don’t like it. I was certainly that way. I don’t even know if I had ever even had fennel before this past spring but I just knew I didn’t like it. Wrooongggg. If you’ve had fennel in the past month and you’re positive you don’t like it, fine. But if you can’t remember the last time you had it keep an open mind and give it another shot! It reminds me a little of licorice (which I actually don’t like) but fennel’s flavor is much more subtle than that licorice candy you’re probably thinking of right now. It works amazingly well with the mint and pineapple in this recipe.

In other fennel news, if you don’t have a juicer and can’t make this recipe, try this salad I wrote about a while back. I think it’s amazing and every person I’ve served it to agrees. Happy juicing and/or salad making!


Arugula and Fennel Salad with Shaved Romano and Lemon Vinaigrette


Speaking of arugula, Ac and I have a new favorite salad. This came from our local co-op and it’s such an amazing spring salad. And if Ac loves it you then you know you have to try it. No brainer. Heeeere ya go:


What you’ll need:

  • 4 cup loosely packed baby arugula
  • 1 small fennel bulb (that’s about 1/3 cup)
  • Shaved Romano cheese
  • Juice of 1 lemon (about 4 Tbsp.)
  • 1 Tbsp. extra virgin olive oil
  • Salt and pepper to taste

1. Wash and dry arugula. Duh.

2. Cut the green stalks from the fennel and discard any damaged outer layer. Cut the bulb in half long ways and slice each half crosswise into very thin slices.

3. Juice the lemon, add olive oil, salt, and pepper. Wisk until combined.

4. Use a vegetable peeler to shave the romano wedge til you have the amount you like.

5. Mix everything together and enjoy. Welcome to springtime in your mouth.