Ingredients:

1 fennel bulb, fronds removed, bulb cored and cut into pieces

3 c. chopped tomato

¼ c. dry white wine

3 T. extra-virgin olive oil

5 sprigs thyme (1¼ t. dried thyme leaf)

Sugar

Coarse salt and ground pepper

Pasta or toasted baguette, for serving

Grated Parmesan, for serving

Method:

Preheat oven to 450°F. In a 9" x 13" baking dish, toss together fennel, tomatoes, wine, oil, thyme, and pinch of sugar. Season with salt and pepper.

Bake, tossing occasionally, until fennel softens and pan juices thicken, 35 to 40 minutes.

Serve over pasta or spread atop toasted baguette for crostini.

Yield: 3½ cups

Recipe adapted from: marthastewart.com

Ingredients:

1 small cabbage (about 1¼ LB)

4 cloves garlic, peeled, crushed and chopped fine (~1 T.)

¾ t. salt

½ t. freshly ground black pepper

1 T. mustard, preferably Dijon-style

2 T. red-wine vinegar

¼ c. olive oil, preferably virgin

¼ c. shredded fresh basil leaves

Method:

Cut cabbage in half and shred as for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.

For the dressing, whisk together garlic, salt, pepper, mustard, vinegar and olive oil in a large bowl.

Add cabbage and stir. Just before serving, sprinkle basil on top.

The salad will develop more taste if made a few hours ahead.

Servings: 6

Recipe adapted from: cooking.nytimes.com

Ingredients:

2 c. shredded kale

2 T. lemon juice, divided

2 T. olive oil

¼ t. salt

¼ t. black pepper

⅔ c. chopped tomatoes

½ small cucumber, diced

½ roasted red pepper, minced

4 scallions, minced

¼ c. kalamata olives, cut in half

1 oz feta cheese, crumbled

⅓ c. chopped flat-leaf parsley

½ c. cooked bulgur

Method:

Place kale in a large bowl and massage for a minute or so to soften. Toss in 1 T. lemon juice and let sit while preparing the remaining ingredients.

In a small bowl, whisk together the olive oil, remaining tablespoon lemon juice, salt, and pepper. Set dressing aside.

Add prepared vegetables, olives, feta, parsley, and bulgur to bowl with kale. Pour dressing over all and toss until well combined.

Servings: 2

Recipe adapted from: naturallyella.com

Ingredients:

12 oz kale (1 large bunch)

1 (2") piece ginger

2 cloves garlic

1 T. vegetable oil

¼ c. Thai yellow curry paste (not sauce), such as Maesri

1 T. curry powder

2 (about 13-oz) cans coconut milk

12 oz salmon fillets, thawed if frozen

1 t. kosher salt, plus more as needed

½ t. freshly ground black pepper, plus more as needed

FOR SERVING

Chopped fresh cilantro

Cooked quinoa or rice

Lime wedges

Method:

Tear kale leaves into bite-sized pieces. 

Heat 1 T. oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add ginger and garlic; cook until fragrant but not browned, about 1 minute. Add curry paste and curry powder; cook until fragrant, about 1 minute.

Add kale and coconut milk. Reduce heat to medium-low, stir well to combine, and bring to a simmer. Simmer, stirring occasionally, until kale leaves are darkened in color, and sauce is thickened, about 20 minutes.

Meanwhile, remove and discard skin from salmon fillets. Cut into 1" pieces and season with salt and black pepper.

Add salmon to pot and stir to combine. Simmer until salmon is just cooked through and flakes easily, 6 to 8 minutes. Taste and correct seasonings.

Serve garnished with chopped cilantro over quinoa or rice with lime wedges.

Servings: 2-4

Recipe adapted from: thekitchn.com

Ingredients:

1 cucumber, seeded and chopped

¾ c. fresh fennel bulb, sliced thin and roughly chopped

½ c. celery, chopped

1 T. fresh fennel leaves, chopped

1 large avocado, cut into cubes

½ c. lemon basil dressing

Salt and black pepper, to taste

Optional - ½ c. crumbled feta cheese

Lemon Basil Dressing:

juice of 1 extra large lemon or 2 medium lemons

1 clove garlic chopped

1 c. loosely packed fresh basil leaves

¼ c. plain Greek yogurt

1½ T. honey

¼ c. good quality olive oil

Salt and black pepper, to taste

Method:

For the lemon basil dressing - Combine all ingredients except olive oil in a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in with blender on until combined. Season to taste with salt and black pepper, set aside.

In a large bowl combine cucumber, fennel, celery, and fennel leaves. Add ½ c. dressing and mix until coated. Season with salt and black pepper to taste. Add chopped avocado and feta if using and gently fold into salad.

Servings: 6

Recipe adapted from goodthymekitchen.com

Bay View: 3835 S. Logan Ave.

East Troy: Zinniker Farm, N7399 Bowers Rd.

Fontana: 4724 Border Dr.

Genesee: S46 W28754 Perren Dale Rd.

Lake Geneva: W1888 N Bloomfield Rd.

Mukwonago: 433 Fritz Way 

Oconomowoc: 826 N. Griffith Rd.

Shorewood: 4213 N. Ardmore Ave.

Whitewater: 185 N. Franklin  (5:00-7:00 p.m.)

TCG: N5105 Pinnow Road, Delavan, WI