Have you used dried fennel seeds, but never fresh fennel? Not sure what a leek is? Here are a few recipes featuring our products and featured items to help you discover new foods and flavors. They might even give you a new reason to stock up on your old favorites.


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Fennel Coleslaw with an Herbed Vinaigrette

Here at Wild Meadows Farm we have the advantage of meeting many different people who come to work and learn. Naturally they bring their favorite recipes to share with us and we quickly adapt them to use whatever we have growing on the farm. Feel free to replace the herbs with what you have available to you, and get creative with some of the other ingredients too. (For example, use Dijon mustard instead of plain yellow).

Hint: if you are looking for a salt-free option, you can always leave out the salt. If you like a salt-like flavor, adding tangy things will help (in this case, more lemon juice).

Source: adapted from simplyrecipes.com (Entered by Jenifer Perry)
Servings: 4-6 servings as a side dish
Ingredient keywords: fennel, honey, lemon, oil, mustard, salt, mint, tarragon, leek
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Fennel Pesto

This is a fun recipe that we created by opening the pantry and using what we found. Of course, we didn’t measure anything at the time, but we have tried to approximate the recipe so you can enjoy it too. Be sure to let us know if you find anything in your pantry that makes this pesto even better!

Be sure to try it with the leek pancakes or over pasta.

Vegetarian! Vegan!
Source: Wild Meadows Farm (Entered by Jenifer Perry)
Servings: serves 6
Ingredient keywords: leeks, fennel
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Leek Flatbread

These leek “pancakes” are a great addition to any meal, especially if you have soup of anything with sauce to dip them in. Try them with Fennel Pesto too!

Remember to substitute the herbs for your favorite one (cilantro, mint, your favorite dried blend, etc) and experiment with flavors.

Vegetarian! Vegan!
Source: adapted from America's Test Kitchen (Entered by Jenifer Perry)
Servings: makes 16 small "pancakes"
Ingredient keywords: parsley, leeks
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Undeniable "Black Bean" Brownies


3 large eggs OR 1/2 banana = 1 egg OR apple sauce OR 1 tbsp ground flax seed to 2 tbsp of water = 1 egg
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar OR honey
1/2 chocolate chips or carob
1/3 cup finely chopped walnuts

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Vegetarian! Vegan!
Source: Wild Meadows Farm-Michelle Kaplan (Entered by Kimberly Walsh)
Servings: Serves 8-10
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