#Squid and Fennel Pasta with Lemon and Herbs

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house

 

INGREDIENTS

• 5 tablespoons olive oil, divided

• 1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick

• Kosher salt and freshly ground black pepper

• 1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds

• 2 garlic cloves, thinly sliced

• ¾ teaspoon crushed red pepper flakes

• ½ lemon, seeds removed, very thinly sliced, divided

• 12 ounces linguine or fettuccine

• ½ cup parsley leaves with tender stems  

RECIPE PREPARATION

• Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl.

• Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes.

• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid.

• Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine.

• Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.

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Easy Plum-Fennel Salad with Honey-Ginger Dressing

Nutritional Content

HIDE NUTRITIONAL CONTENTCalories (kcal) 70 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 1 Sodium (mg) 90

 

INGREDIENTS

• ¼ cup fresh orange juice

• 1 tablespoon white wine vinegar

• 2½ teaspoons honey

• 1½ teaspoons finely grated peeled ginger, divided

• Pinch of kosher salt

• 3 large red plums, cut into thin wedges

• ½ small fennel bulb, thinly sliced

• Olive oil, toasted sesame seeds, and fennel fronds (for serving)

RECIPE PREPARATION

• Whisk orange juice, vinegar, honey, 1 tsp. ginger, and salt in a medium bowl. Add plums and fennel to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.

• Toss remaining ½ tsp. ginger into fruit salad. Serve drizzled with oil and topped with sesame seeds and fennel fronds.

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easy Steamed Mussels with Fennel and Tarragon

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well

 

INGREDIENTS

• 1 tablespoon olive oil

• 1 small fennel bulb, finely chopped

• 2 medium shallots, finely chopped

• 2 garlic cloves, finely chopped

• Kosher salt

• 2 pounds mussels, scrubbed, debearded

• 1 cup Italian beer

• 3 tablespoons unsalted butter, room temperature

• 2 tablespoons chopped tarragon

• Toasted slices of country-style bread (for serving)

•  

RECIPE PREPARATION

• Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.

• Add mussels and stir gently once or twice to coat with oil. Pour in beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.

• Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.

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Easy Cromlet with Wilted Greens Fennel and Olive Salad

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal

INGREDIENTS

Yogurt Sauce

• ½ cup plain whole-milk yogurt

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

Fennel and Olive Salad

• ½ small fennel bulb, very thinly sliced

• ⅓ cup torn pitted Castelvetrano olives

• 1 tablespoon olive oil

• 2 teaspoons fresh lemon juice

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

•  

Cromlet and Assembly

• ¼ cup cashew, almond, or hazelnut milk or water

• ¼ cup chickpea flour

• 2 large eggs

• Seasoning mix of choice* (optional)

• Kosher salt, freshly ground pepper

• 3 tablespoons olive oil, divided

• 2 garlic cloves, thinly sliced

• ½ teaspoon grated peeled ginger

• 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn

• 1 lemon wedge

• 4 ounces maitake or oyster mushrooms, torn into large pieces

• 1–2 teaspoons tamari soy sauce

• Sesame seeds (for serving)

 

RECIPE PREPARATION

Yogurt Sauce

• Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Fennel and Olive Salad

• Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

Cromlet and Assembly

• Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.

• Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

• Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

• Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

• Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

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Easy Seared Scallops with Red Chile Paste and Fennel Salad

Calories (kcal) 120 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 10 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 7 Sodium (mg) 330

 

INGREDIENTS

• 2 small red chiles (such as Fresno or Holland), seeds removed, finely chopped

• 2 teaspoons finely grated grapefruit zest

• ¼ teaspoon kosher salt, plus more

• 2 tablespoons vegetable oil

• 12 large sea scallops, side muscle removed, patted dry

• 1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds

• 1 tablespoon white wine vinegar

• ¼ cup fresh grapefruit juice

• Olive oil (for drizzling)

 

RECIPE PREPARATION

• Using the side of a chef’s knife, mash chiles, grapefruit zest, and ¼ tsp. salt to a paste on a cutting board. Set chile paste aside.

• Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.

• Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.

• Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.

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