Fennel and Peppers

Guest Blogger: Lia Vacaaro



Sunday Dinner

Sunday dinner has always brought the family together.  It is a time to put the phones down and enjoy spending time with one another.  Growing up, we always made sure to eat Sunday dinner as a family, and I believe it is very important to keep traditions going.   Be sure that you spend time with loved ones.  One of the beautiful things about food, is that food always brings everyone together.  It provides laughter, love, and nourishment.

Tonight’s Sunday dinner includes fresh beautiful fennel from Penn’s Corner Farm Share.  Now is the perfect time of the year to order a large variety of beautiful ingredients.  I couldn’t believe how big the fennel was.  Do you know all of the benefits that fennel provides?  You get potassium, tons of fiber, protein, vitamin C, and more.  Plants do provide protein!  Fennel can be used in a number of ways.  I love to sauté it like I did tonight, but one of my other favorite ways to eat it is to dip it in some homemade hummus!

Everyone who knows me, knows I get extremely excited over food!  They also know how much I love to eat and talk, haha.  So, I love Sunday dinners as you can imagine!  I cannot wait to share some other delicious healthy meals that I made with my beautiful farm share.  If you haven’t checked out Penn’s Corner Farm Stand yet, take a few moments tonight and be sure to check it out.  You will not be disappointed and be sure to check out this recipe, Fennel and Peppers!


Fennel and Peppers


2 Bunches Fresh Fennel

2 Red Bell Peppers

2 Yellow Bell Pepper

1 Orange Bell Pepper

5 Fresh Basil Leaves

2 Fresh Garlic Cloves

1 Large Zucchini

1 Tbsp Chopped Fresh Parsley

1/4 Sweet Yellow Onion

Extra Virgin Olive Oil

Fennel Seeds

Black Pepper

Himalayan Pink Salt

1 tsp Fresh Oregano


Rinse all fresh produce and herbs

Chop Onion finely

Mince Garlic

Chop Basil Leaves

Slice Bell Peppers into 1/4″ thick slices

Thinly slice Fresh Fennel bulb

Slice Zucchini into 1/2″ pieces

Lightly coat large cooking pan with extra virgin olive oil and medium heat; heat for 30 seconds

Add onions, garlic, and fresh herbs

Cook for 1 minute stirring constantly, add pepper, salt, and fennel seeds

Add bell peppers, zucchini, and fennel; drizzle extra virgin olive oil lightly over vegetable mix

Cook for 10 minutes on medium heat, stir as needed

Let cool for 5 minutes and top with extra fresh basil and black pepper

Enjoy with a side of zucchini blossoms or any healthy plant based side you desire!


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