Fennel Infused Oil

















Fennel isn’t something I use often but when I do, it is typically just the bulb. However, the stalks and fronds are a huge part of the plant and I hate to just throw them in the compost – there is a lot of flavor in there! Always looking for ways to use every last part of my produce, I decided to chop the stalks and fronds and cook them slowly in olive oil to extract their flavor. I added in orange zest, red pepper flakes and fennel seeds, which is a classic Italian flavor combination.


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