Chef Tee’s Baby Arugula & Fennel Salad

Makes 3-to-4 cups S n p logo
Prep time: 5 minutes; no cooking time
Ingredients

  • 3-to-4 cups baby arugula
  • ¼ cup fennel bulb, thinly sliced
  • ¼ cup onion, thinly sliced
  • ¼ cup orange bell pepper, thinly sliced
  • ½ cup rice wine vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. In large bowl, whisk together oil, vinegar.
  2. Add rest of ingredients; toss until leaves are lightly coated w/vinaigrette.

Chef Tee’s Fennel, Apples & Red Bliss Potatoes

S n p logoPrep time: 10 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 1 cup fennel, thinly sliced
  • 2 Tbsps. vegetable oil
  • ½ cup white onions, sliced
  • 1 Tbsp. garlic, diced
  • 2 medium Red Bliss potatoes, cut into ¼-inch slices
  • 1 medium Granny Smith apple, cored, sliced w/skin
  • ¼ cup sherry
  • 1 cup chicken broth
  • ¼ cup sherry
  • Salt & Pepper

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Add fennel, onions, garlic; cook until onions start turning light brown (about 5 minutes).
  3. Add apples; deglaze* pan w/sherry.
  4. Add chicken broth; cook until potatoes are tender.

*Deglaze — adding stock, wine or another liquid to a pan to loosen food particles that are stuck at the bottom of pan.

Brian’s Grilled Branzini & Fennel

Serves 2 to 4Grilled Branzini
Prep time: 10 minutes; cooking time: 10- to-15 minutes
Ingredients

  • 2 (1 ½ lbs. each) whole Branzini, cleaned
  • Large pot of salted water
  • 2 fennel bulbs, cut each bulb into 4 quarters (reserve fronds, discard stems)
  • 1 lemon, cut into ¼ – inch slices
  • Olive oil (plus extra for garnish)
  • ¼ cup oregano, chopped (may need more to cover fish)

Salt & Pepper to taste
Directions

  1. Heat water over medium-high heat until it boils; add fennel bulbs; cover; cook until fork tender (about 5-to-10 minutes); remove bulbs from water, pat dry w/paper towel.
  2. Season quarters w/Salt & Pepper, drizzle oil on top; grill over medium heat covered a few minutes until grill marks form; remove; set aside.
  3. Rub outside fish w/oil, oregano; season outside fish w/Salt & Pepper.
  4. Stuff fish cavity w/handful fronds, 3-to-4 lemon slices.
  5. Grill fish over medium heat for a few minutes per side or until done.
  6. Remove cores from grilled fennel; discard cores; cut grilled fennel into ¼ -inch slices; serve fish on bed of fennel slices.
  7. Drizzle a little olive oil on top of fish; serve.