Quick-Pickled Rhubarb Salad

INGREDIENTS:

• 2 rhubarb stalks, sliced on a diagonal

• 1 cup red wine vinegar

• 1/2 cup sugar

• 1 1/2 teaspoons kosher salt, plus more

• 1 fennel bulb, halved, cored, very thinly sliced

• 3 celery stalks, thinly sliced on a diagonal, plus celery leaves for serving

• Olive oil (for drizzling)

• Freshly ground black pepper

Special Equipment:

• A heatproof 1-pint jar

PREPARATION:

1. Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.

2. Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.

3. Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.

Do Ahead: Rhubarb can be pickled 1 week ahead. Keep chilled.

Roasted Rhubarb & Fennel Salad

INGREDIENTS:

• 2 cups diced rhubarb stalks

• 1½ tbsp organic evaporated cane juice

• 2 sliced fennel bulbs

• 2 tbsp extra-virgin olive oil

• 1/8 tsp each sea salt

• Fresh ground black pepper

• 1/4 cup chopped unsalted pistachios

• 2 tbsp balsamic vinegar

• 6 cups baby spinach

• 4 thinly sliced chives

• 3 tbsp crumbled goat cheese

PREPARATION:

1. Preheat oven to 450°F. In a single layer on a large baking sheet, toss diced rhubarb stalks with organic evaporated cane juice.

2. On a separate large baking sheet, toss fennel bulbs with 1 tbsp extra-virgin olive oil and sea salt and fresh ground black pepper.

3. Roast rhubarb until tender, about 7 minutes. Roast fennel until tender, about 20 to 25 minutes.

4. Set aside both sheets to cool slightly. In a large skillet on medium, toast chopped unsalted pistachios, stirring occasionally, until fragrant, about 3 minutes. Set aside.

5. In a large bowl, whisk balsamic vinegar, 1 tbsp extra-virgin olive oil and salt and pepper, to taste. Add baby spinach, chives, roasted rhubarb and fennel; toss to coat with dressing. Garnish with crumbled goat cheese and toasted pistachios.

Roasted Fennel Pasta with Ricotta

INGREDIENTS:

• 10 ounces fresh linguine

• 1 fennel bulb

• 1 tablespoon olive oil

• 2 tablespoons butter

• ⅓ cup part-skim ricotta cheese

• 3 cloves garlic minced

• 1 lemon zested and quartered

• ¼ cup chopped parsley

• 1 shallot minced

• ¼ cup breadcrumbs

• Salt and Pepper

PREPARATION:

1. Preheat the oven to 450°F.

2. Heat a medium pot of salted water to boiling on high.

3. Pick off and mince a few of the fennel fronds. Cut off and discard the fennel stems. Halve and core the fennel bulb; slice into ½-inch-thick strips. Place the sliced fennel on a sheet pan, drizzle with olive oil and season with salt and pepper; toss thoroughly to coat. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.

4. While the fennel roasts, combine the ricotta cheese and the juice of 2 lemon wedges; season with salt and pepper to taste.

5. In a large skillet, melt butter over medium heat. Add garlic, shallot and half the parsley. Cook until fragrant and softened. Add the breadcrumbs and toast over medium heat, until browned. Season with salt and pepper to taste, and transfer to a small bowl. Wipe out the pan.

6. In the now clean skillet, combine lemon zest, juice of remaining two lemon wedges, ½ cup water, and 2 tablespoons olive oil; heat to boiling on high heat and stir to combine. Remove from heat.

7. Boil the pasta until just short of al dente. Reserving ¼ cup of the pasta cooking water, drain the pasta and add it to the skillet of sauce. Add the roasted fennel, minced fennel fronds and reserved cooking water. Cook on medium-high, stirring occasionally, until the pasta is well coated in the sauce.

8. Remove from heat and season with salt and pepper, to taste, top with breadcrumb mixture, a dollop of the ricotta mixture, and remaining chopped parsley.

Cabbage and Fennel Slaw

INGREDIENTS:

• 1/4 small head red cabbage (about 1 pound), shredded

• 1 large fennel bulb, trimmed, halved, and sliced very thin

• 2 large carrots, shredded

• 1/4 cup thinly sliced scallion greens (from 2 scallions)

• 1 teaspoon minced peeled fresh ginger

• 1/4 cup fresh orange juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons cider vinegar

• Coarse salt and ground pepper

PREPARATION:

1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

4. Toss slaw before serving.

Sautéed Cabbage with Fennel and Garlic

INGREDIENTS:

• 1 small head cabbage (1 1/4 pounds), cored and sliced thin

• 1 tablespoon extra-virgin olive oil

• 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin

• Salt

• 2 garlic cloves, minced to paste

• 1/4 teaspoon red pepper flakes

• 2 teaspoon lemon juice

• 2 tablespoon grated Parmesan cheese

PREPARATION:

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.

2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.