SAUTEED SHAVED FENNEL WITH FETA & DILL

Ingredients:

Fennel Bulbs (have any left in the fridge from weeks prior? Take them out!)
2 oz Feta Cheese per serving, Crumbled
½-1 stalk Dill per serving
 

Directions:
Bring the Feta to room temperature.
 
Shave your fennel bulbs with a potato peeler. You’re going for sticks of moderate width.
 
Remove dill from stalk.
 
In a medium sized skillet warm olive oil over medium heat.  Once oil is glistening, add fennel to the pan and sauté until some pieces are slightly golden and all is tender.  Salt lightly.
 
Remove fennel from heat and spoon onto individual serving plates.  Top each pile with crumbled room temperature feta (you want it to heat slightly from the heat of the fennel) and sprinkle with dill.
 
*trying to use this week’s ingredients or fresh out of fennel?  Substitute the fennel for sautéed summer squash and caramelized onions (my favorite way to caramelize is with a butter/olive oil blend – on medium-high for five minutes then down as low as possible for 30-45 minutes).