#fennel

Man, I love Fionna and Fennel and what they represent

Fennel was basically Fionna's clone, so the fact they became friends even after Fionna hated her, is really meaningful

I love that they represent self love and acceptance

A delicious and easy-to-make frittata with the flavors of fennel and ham. Perfect for a quick breakfast, brunch, or dinner.

Ingredients: 6 large eggs. 1 cup diced ham. 1 small fennel bulb, thinly sliced. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat your oven's broiler. In a large bowl, whisk the eggs and Parmesan cheese together. Season with salt and pepper. Heat olive oil in an oven-safe skillet over medium heat. Add the sliced fennel and cook until it becomes tender and slightly caramelized, about 5-7 minutes. Add the diced ham to the skillet with the fennel and cook for an additional 2-3 minutes. Pour the egg mixture over the fennel and ham in the skillet. Sprinkle with chopped parsley. Cook without stirring for about 5 minutes, or until the edges of the frittata are set. Place the skillet under the broiler for 2-3 minutes or until the top of the frittata is golden brown and the center is set. Remove from the oven, let it cool for a minute, then slice and serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

That's right, this tasty and healthy bulgur salad with broccoli and fennel is great for a light lunch or as a side dish. The soft bulgur, crunchy broccoli, and slightly licorice-like taste of the fennel go well with the tangy lemon and olive oil dressing. For sure, everyone will enjoy this simple but tasty salad.

Ingredients: 1 cup bulgur. 2 cups water. 1 broccoli head, cut into florets. 1 fennel bulb, thinly sliced. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a saucepan, bring 2 cups of water to a boil. Add the bulgur, cover, and remove from heat. Let it sit for 15-20 minutes until the water is absorbed and bulgur is tender. While the bulgur is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until they are bright green and slightly tender. Drain and rinse with cold water to stop the cooking process. In a large bowl, combine the cooked bulgur, blanched broccoli, sliced fennel, chopped parsley, and mint leaves. In a small bowl, whisk together the olive oil and lemon juice to make the dressing. Season with salt and pepper to taste. Pour the dressing over the salad and toss to coat all the ingredients evenly. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve the bulgur salad with broccoli and fennel chilled, garnished with additional mint leaves if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Duck Rillettes with Fennel Apple Slaw.

No, it is not a sandwich.