In case you missed it, here is the August 27 Recipe of the Week!
Roasted Fennel with Parmesan
Ingredients: 2 tablespoons olive oil 2 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/4 cup freshly shredded Parmesan
Directions: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 8 by 8 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 1 teaspoons, then sprinkle over the roasted fennel and serve.
