Sweet, tangy apples, crisp fennel, and tender Belgian endive come together in this refreshing slaw that’s as elegant as it is simple. Tossed with a light shallot vinaigrette, the salad balances sweetness, crunch, and a touch of bitterness. It’s a perfect palate-cleansing side dish to pair with rich fall meals like roasted meats, creamy gratins,...Read More

Bright, tangy, and beautifully seasonal, this dish brings together tender turkey cutlets, caramelized fennel, and a jewel-toned pomegranate glaze. Fresh pomegranate seeds make a stunning garnish when in season (September–January), while nutty bulgur or couscous completes the meal. Elegant enough for company, yet easy enough for a weeknight dinner, this recipe highlights the best of...Read More

Crisp, refreshing, and full of flavor, this fennel slaw is a vibrant twist on a classic side dish. Fennel’s distinctive anise-like taste pairs beautifully with the sweetness of carrots and the mild bite of red onion, while a light vinaigrette brings it all together. Fresh parsley and tarragon add a bright herbal finish that makes...Read More

‍”Prepare to be amazed by the harmonious blend of flavors and textures! With crispy halibut, zesty arugula, and the optional corn and poblano sauce, this dish is a burst of deliciousness. So, dive in, savor every bite, and relish this culinary masterpiece. Enjoy!” — Chef DJ Zack, H & H Fresh Fish Company Arugula Fennel...Read More

INGREDIENTS: For the Greens: Mixed baby greens (or any mix of kale, collard, and/or chard)   Leeks or red onions (no substitutions, as these are what give the dish a little sweetness) Garlic Shiitake mushrooms Olive oil Lemon Salt and pepper METHOD: In a large sauté pan over medium heat, warm enough olive oil to...Read More

Make this salad ahead of time to allow flavors to marry before serving. INGREDIENTS: 1 sweet navel orange 1 medium fennel bulb 1 tablespoon white wine vinegar 1 teaspoon honey 1/4 teaspoon kosher salt 1/8 teaspoon ground white pepper 3 tablespoons extra virgin olive oil 1 1/2 teaspoons orange zest 1/4 cup pistachios, toasted A...Read More

INGREDIENTS: 2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 6-ounce salmon fillets, skinned 1 lemon, juiced...Read More

This recipe is a recipe that I developed for Old Creek Ranch. This dish yields meat that is almost falling off the bone. The flavors can easily be varied, as can the vegetables. See the Chef’s Notes at the end for variations. Although the recipe seems long, it isn’t really, and once you’ve done it,...Read More

This is a cross between a roast and a braise. I like this method for pastured pork as it yields a nice moist dish. The recipe seems lengthy, but once you have done this dish it will be a snap. INGREDIENTS: 1 1/2 – 1 3/4  pounds pork loin, trimmed of any sinew 1 brown...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More