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Fennel is the perfect fall vegetable. It has a flavor similar to licorice and anise, and it’s delicious for holiday meals. The leaves and the bulb are both used in this recipe, but feel free to use any extra in salads or soups.

Roasted Fennel with White Beans and Tomatoes


2 large fennel bulbs with fronds attached

1/4 cup extra-virgin olive oil

2 teaspoons coarse kosher salt, divided

2 pints grape tomatoes or cherry tomatoes cut in half

4 large fresh oregano sprigs

3 large garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 teaspoon freshly ground black pepper

2 15-ounce cans cannellini beans (white kidney beans), drained


1.       Preheat oven to 425°F.

2.       Chop enough fennel fronds to measure 1/2 cup.

3.       Trim fennel bulbs and cut in half vertically. Cut each half-bulb into 1/2-inch-wide wedges, leaving some core attached to each wedge.

4.       Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes.

5.       Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper, and fold together gently.

6.       Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes.

7.       Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through.

8.       Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Friday night meals at my house are not complete without this simple but scrumptious cake. I use blueberries all year long, they’re so easy to find! The crumb topping ‘takes the cake’ in this cake, and the dessert is never complete without it. So don’t leave it out! For a professional look, you can drizzle with a quick glaze of 1 cup confectioners’ sugar mixed with 3 tablespoons warm water.



3 cups flour
2 cups sugar
1 tablespoon baking powder
Dash of salt
Dash of cinnamon
1 cup oil
4 extra large eggs
1/4 cup orange juice
1 tablespoon pure vanilla extract
1 1/2 cups fresh or frozen blueberries

Crumb Topping:

1 stick margarine melted
1/4 cup light brown sugar
1/2 cup sugar
1 - 1 1/2 cups flour
Dash cinnamon
1/2 cup blueberries


1.       In a large bowl mix dry ingredients for cake.

2.       Mix all wet ingredients together (I use a 4 cup measuring cup).

3.       Add the wet into the dry, mixing until well combined.

4.       Fold in blueberries. Pour into a 9" sprayed bunt pan.

5.       For the topping, melt margarine in microwave on high for 1 minute.

6.       Add dry topping ingredients, and mix with fork until crumbly.

7.       Add blueberries. Top evenly onto cake.

8.       Bake for approximately 1 hour @ 350 degrees

9.       When cooled remove from pan onto platter.

10.   Optional, top with a drizzle of glaze.