i made this fennel and tomato soup this week from the jan/feb issue of vegetarian times, and boy was it delicioso! with the addition of some corn it was extra hearty and nutritious. i served it with sauteed kale and sweet potato fries and it warmed us up from the inside out. head over to vegetarian times for the recipe!

wrap up: {dinner} {fennel} {ideas} {recipe} {soup} {tomato} {vegan}

when i’m at the market, i try to pick at least one thing that i have no idea what to do with.  my last adventure? fennel.  fennel has always been a bit of a mystery to me, but i’m happy to report that not only is it easy to fix, it’s absolutely delicious too!

by roasting the bulbs, you bring out all the yummy flavors of the earthy, licorice fennel.  if you slice it thin enough, it even gets a little crunchy.  yum yum yum!  do you have any tricks to fixing fennel?

download the roasted fennel recipe here!

wrap up: {bulb} {fennel} {recipe} {roast}