Fennel and Feta with Pomegranate Seeds and Sumac

We have an overabundance of pomegranate seeds right now thanks to a thoughtful dinner guest (some people apparently have backyard pomegranate trees??? I'm officially jealous!). This simple side salad is a bit on the sour side, but pairs beautifully with fish. The mix of sour sumac, lemon juice, salty feta, and sweet pomegranates is a winner.

One year ago: Pot Roast Studded with Almonds and Bacon
Two years ago: Chocolate Pumpkin Cake
Three years ago: Blue Cheese and Red Potato Tart
Four years ago: Asparagus, Oka, Pine nuts, and Lemon Pasta

Fennel and Feta with Pomegranate Seeds and Sumac (from Ottolenghi)

Ingredients
seeds from 1/2 pomegranate
2 medium fennel heads
1 1/2 tbsp olive oil
2 tsp sumac
juice of 1 lemon
4 tbsp tarragon leaves
2 tbsp roughly chopped parsley
70g Greek feta cheese, sliced (or crumbled)

1. Remove leaves from fennel, keeping a few for garnish. Trim base. Slice very thinly lengthwise.
2. In a bowl, mix together olive oil, sumac, lemon juice, and herbs (You can also add salt and pepper, but be careful with the feta).
3. Add fennel to oil and toss well.
4. In individual serving dishes, layer fennel, then feta, and then pomegranate seeds. Garnish with fennel leaves and serve.

Shaved Fennel Salad with Parmesan and Orange Zest

I'm not crazy about just eating cooked fennel, although I love the flavor it gives dishes. I was a bit suspicious of this salad, but decided to give it a shot. The crispy fennel worked great with citrus and chunks of hidden cheese. I substituted a bit of lemon for the orange because I had that on hand. Lime might also work well here. Feel free to play with the cheese as well (or omit it entirely). The author suggests that blue cheese would work well here too and I think that would be a fantastic substitute, but I love all things blue cheese.

One year ago: Corn Salad with Tomatoes, Avocados, and Lime Cilantro Sauce
Two years ago: Turmeric Rice
Three years ago: Pasta Pesto Salad

Shaved Fennel Salad with Parmesan and Orange Zest (from Cook This Now)

Ingredients
2 large fennel bulbs, trimmed and outer layers removed
1/2 tsp finely grated orange zest
2 tbsp freshly squeezed orange juice
1 tbsp red wine vinegar
1/2 tsp kosher salt
1/2 tsp black pepper
3 tbsp extra-virgin olive oil
2 ounces Parmesan

1. Cut each fennel bulb in half lengthwise. Using a mandolin or knife, thinly shave fennel. Transfer to bowl.
2. In small bowl, whisk together zest, juice, vinegar, salt, and pepper. Whisk in oil.
3. Pour dressing over fennel and toss well.
4. Using a vegetable peeler, shave cheese over salad, toss, and serve.

Roasted Fingerling Potatoes with Red Bell Peppers, Fennel, and Marjoram

I realize that this recipe probably won't work for most of you this time of year, but the summer heat wave in San Francisco only means that we almost hit 80 degrees! This is a great side dish for just about anything. I served with some roasted shrimp with marjoram.

One year ago: Rabbit with Tomato and Green Olives
Two years ago: Strawberry and Rosemary-Caramel Buckwheat Tart
Three years ago: Leftover Skillet Eggs

Roasted Fingerling Potatoes with Red Bell Peppers, Fennel, and Marjoram (from All About Roasting)

Ingredients
1 large or 2 small red bell peppers (10 ounces), cored and seeded, cut into 1" chunks
1 small fennel bulb (12 ounces untrimmed), trimmed, cut into quarters and into 1/3" slices
1 1/2 lbs fingerling potatoes, cut in half lengthwise
3 tbsp extra virgin olive oil
1 tbsp chopped marjoram
kosher salt and pepper

1. Heat oven to 375F.
2. Spread potatoes in single layer on baking sheet. Add peppers and fennel, drizzle with oil, and scatter marjoram on top. Season with salt and pepper and toss to coat.
3. Roast for 50 - 60 minutes until potatoes are tender, stirring every 20 minutes or so.

Fennel Frond Pesto

Our CSA box gave us a baby fennel bulb this week that was more fennel frond than fennel bulb. While I have plenty of recipes that use the bulb, I was at a loss for what to do with all of those fronds! Luckily, a quick review of chowhound for suggestions mentioned pesto. The flavour was surprisingly light. It may not be my favourite pesto ever, but it's a great way to use up fennel fronds.

One year ago: Pomegranate and Fennel Salsa Quinoa (I guess it's fennel season!)
Two years ago: Red Velvet Cupcakes

Fennel Frond Pesto (from Melissa Clark)

Ingredients
1 small fennel bulb with lots of bushy fronds
2 garlic cloves, minced
2 tablespoons pine nuts or sliced or slivered almonds
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 tablespoons grated Parmesan cheese

1. Chop off fennel fronds and coarsely chop enough to measure 1 cup .
2. Put the chopped fronds in a food processor or blender. Add the garlic, nuts, 1/2 teaspoon salt and a generous pinch of pepper to the food processor and process until finely chopped.
3. Add 4 tablespoons of the oil and cheese continue to process until the mixture looks like pesto. Season with more salt to taste.