Fanatical for fennel

Fennel. Fennel with a kiss of  lemon and honey and a splash of pinot grigio for good measure.  That’s how I plan to flavor every meal until D begs for a change.  It all started with an impulsive (aka “not on the list”) fennel purchase at the grocery store and consequently this recipe from Allrecipes. Aren’t these fennel bulbs gorgeous? All tender and pearly and exuding their licorice perfume with a drizzling of the bronzed honey-wine syrup they were braised in… my new go-to side dish for sure.

I used these fennel bulbs to inspire the rest of the dinner – tilapia fillets marinated in lemon juice, fennel stalks and leaves served along side orzo pasta dressed with lemon zest, olive oil, and chopped fennel leaves.

Light, flavorful, and refreshing, fennel just became a staple for the Wolfepack.