Crab cakes and Fennel

Certainly not together in this post, and not exactly sure if they would ever be great together, but I am sure some Iron Chef will do it at some point. We love fennel and use it quite a bit in the winter. I think its one of those items that you just have to have when its cold. It goes well in a salad, roasted as a side and you can even use its parts for garnish. Here are a few of our lovely fennel favorites:

Pork with roasted fennel: Mark roasted both the pork and fennel which is delicious.


Crab Cakes with fennel salad: Yes I know I stated that crab and fennel don't go together, but since these aren't on the same plate they don't count. We had some left over crab meat to use up, so Mark started to experiment with a crab cakes a few different ways. They were great with his fennel and citrus salad. (He even garnished with the fennel.)


I must say, fennel wasn't something we typically ate prior to the past year. We have had it so much now, that I am not sure what else we ate prior to it. Its getting to be that time of year, and I can say I am pretty excited about the pork and roasted fennel dish again. To view the recipe visit epicurious.com under Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges.