Try These Fennel & Grapefruit Recipes!

Shaved Fennel Salad — 2 Servings

Ingredients

• 1 fresh fennel bulb

• ½ cup shaved Parmesan

• 2 tbsp extra virgin olive oil 

• 1 tbsp lemon juice

• Salt and pepper to taste

Instructions

1. Remove the fennel stalks and fronds and trim the base. Cut the bulb in half lengthwise and remove the core.

2. Cut fennel into slices, as thinly as possible.

3. In a large bowl, coat fennel with lemon juice so oxidation does not occur.

4. Add olive oil, salt, and pepper and toss thoroughly. 

5. Top with Parmesan and enjoy!

Broiled Grapefruit with Brown Sugar — 2 Servings

Ingredients

• 1 red or pink grapefruit

• 2 tsp brown sugar

• Pinch of ground cinnamon

Instructions

1. Preheat broiler. Slice grapefruit in half horizontally.

2. Gently separate segments without completely removing them.

3. Sprinkle 2 tsp brown sugar evenly over each half, then place on a baking sheet.

4. Broil 3-5 minutes until caramelized. Let cool. 

5. Top with cinnamon and enjoy!

Braised Fennel with Garlic and White Wine — 4 Servings

Ingredients

• 2 large fennel bulbs

• 2 garlic cloves, thinly sliced

• ½ cup dry white wine

• ½ cup vegetable or chicken stock

• 3 tbsp olive oil

• 4 thyme sprigs

• ½ tsp kosher salt

• ¼ tsp ground black pepper

Instructions

1. Trim fennel stalks and cut the bulbs into wedges, about 1-inch thick, keeping the core intact.

2. In a pan over medium heat, add olive oil and place fennel wedges cut-side down. Cook for 5-7 minutes until golden brown, then flip and repeat until the second side is browned as well.

3. Add garlic and cook for 30 seconds. 

4. Add white wine and let simmer until reduced by half, about 3 minutes.

5. Add vegetable or chicken stock, salt, pepper, and thyme. Stir thoroughly until combined. 

6. Cover and simmer for 15-20 minutes until tender. 

7. Remove the lid and let rest. Reduce and liquid if necessary. Serve and enjoy!

Fresh Grapefruit Vinaigrette — 4-6 Servings

Ingredients

• ¼ cup freshly squeezed grapefruit juice

• ⅓ cup extra virgin olive oil

• 1 tsp honey

• 1 tsp Dijon mustard

• 1 tsp grated grapefruit zest

• Salt and pepper to taste

Instructions

1. In a bowl, whisk together juice, honey, Dijon mustard, and grapefruit zest. 

2. Slowly add in olive oil while whisking continuously. 

3. Add salt and pepper to taste.

4. Serve over salad or with shaved fennel and enjoy!

Seared Scallops with Braised Fennel & Grapefruit — 4 Servings

Ingredients

• 12 large, sea scallops

• 1 grapefruit, segmented

• 1 fennel bulb, thinly sliced

• ¼ cup dry white wine

• 2 tbsp grapeseed oil

• 1 tbsp butter 

• Salt

• White pepper

Instructions

1. Pat scallops completely dry with a paper towel. Season with salt and pepper.

2. In a skillet, heat grapeseed oil and add in scallops. Leave untouched for 2 minutes until a crust forms.

3. Flip over scallops and cook for 2 more minutes. Remove from heat. 

4. Reduce heat and add fennel. Saute 3-4 minutes until softened. 

5. Add white wine and reduce until a thin layer is left. 

6. Stir in butter then remove from heat. Carefully fold in grapefruit segments.

7. Add cooked fennel and scallops to a plate and serve!

Roast Chicken with Fennel & Grapefruit — 4 Servings

Ingredients

• 1 whole chicken, about 3-4lbs

• 2 large fennel bulbs

• 1 pink or red grapefruit

• 1 small yellow onion

• ½ cup chicken stock

• ¼ cup white wine

• ¼ cup grapefruit juice

• 2 sprigs fresh thyme 

• 2 tsp kosher salt

• 1 tbsp olive oil

• 1 tbsp cold butter

• ½ tsp ground black pepper

Instructions

1. Preheat oven to 425°F. Pat chicken dry with a paper towel. 

2. Season chicken with 1 tsp salt and black pepper, coating evenly. 

3. Rub the skin with olive oil.

4. Remove the stalks and fronds from fennel and cut bulbs in half lengthwise. Remove the core.

5. Cut fennel bulbs into wedges, about 1-inch thick. 

6. Slice onion into ½ inch slices. 

7. Cut the grapefruit by slicing the top and bottom ends. Stand the grapefruit up and slice downward following the curve. Remove the peel and pith then slice into ½ inch rounds.

8. In a large pan, add onion, fennel, thyme, and grapefruit. Season with remaining salt. 

9. Place chicken over vegetables with the breast-side up for 60-80 minutes until the skin is crisp and golden brown. The internal temperature should reach 165°F. Remove chicken and let rest 15 minutes.  

10. Transfer chicken and vegetables to a plate and remove leftover fat from the pan. 

11. Add white wine to the pan and simmer over medium heat for 2 minutes.

12. Add grapefruit juice and chicken stock to the pan and simmer for 5-7 minutes. 

13. Remove the pan from the stove and whisk in butter. Let cool. 

14. Serve and enjoy!