Faith While Trees Are Still in Blossom

That is the title of hymn number 508 in the United Methodist Hymnal, and we sang it on Sunday. I kept thinking about my garden while I was singing. I planted Florence fennel for the first time. I don’t know if I’ll actually be able to harvest a crop, but I’m hoping, hoping, hoping. I love fennel, and it is difficult to find in our area supermarkets. I guess these recipes could be called “Faith while the fennel plants haven’t even grown very much”.

Italian Herb Grilled Vegetable Sandwich

Ingredients
1/3 cup olive oil
2 teaspoons Basil Leaves
1 teaspoon Rosemary Leaves
1/2 teaspoon Thyme Leaves
2 cloves finely minced garlic
1/4 teaspoon salt
2 baby or Italian eggplant, cut lengthwise in 1/4-inch slices
1 medium fennel bulb, trimmed and cut lengthwise in 1/2-inch slices
1 yellow squash, cut in 1/4-inch slices
1 red or yellow bell pepper,cut in 2-inch strips
1 medium Portobello mushroom, cut in 1/2-inch slices
1 small red onion, cut into 1/2-inch rounds*
4 ounces crumbled Feta cheese
Fresh arugula, rinsed and drained
1 10- to 12-inch prebaked Italian pizza crust, cut in half - Boboli is the brand I like.

Mix together olive oil and next 5 ingredients. Set aside. Place vegetables on a tray or baking sheet. Lightly brush vegetables with herb mixture. Place vegetables on grill over medium-high heat. Grill or broil 5-10 minutes. Turn vegetables occasionally brushing with any reserved herb mixture. Remove vegetables from grill when done and keep warm. Evenly spread cheese and layer arugula over both pizza crust halves. Build sandwich with layers of grilled vegetables. Place remaining pizza bread slice on top. Cut sandwich into 2-inch wedges before serving.


Mixed Greens, Endive and Fennel Salad with Orange Dressing
I always serve this salad for with our Christmas Eve lunch, a big seafood feast at our house each year. But I like to make it this salad any time I can find fennel.

Ingredients
1/4 cup fresh orange juice
3 tablespoons extra-virgin olive oil
2 teaspoons Sherry wine vinegar
1/2 teaspoon grated orange peel
2 large oranges
8 cups mixed baby greens
1 medium fennel bulb, halved lengthwise, thinly sliced crosswise (about 1 1/2 cups)
1 small red onion sliced very thin
2 heads Belgian endive, leaves separated

Mix first 4 ingredients in small bowl. Season dressing to taste with salt and pepper. Cut off peel and white pith from oranges. Cut oranges crosswise into 1/3-inch-thick rounds. Cut each round crosswise in half. Combine greens, onion and fennel in large serving bowl. (Dressing, orange rounds and salad can be made 8 hours ahead. Cover and refrigerate dressing, oranges and salad separately.) Toss salad with enough dressing to coat. Tuck endive into salad with tips pointing up in decorative fashion. Garnish with orange segments and serve.