The Fennel Frond | Plant based, simple, seasonally focused recipes

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Featured
Ricotta toast with black pepper and honey and mint
Crispy Bread with Ricotta, Honey, Black Pepper and Mint
peas with charred spring onions and chipotle broth
Texas Peas with Pepitas, Charred Spring Onion and Chipotle Broth
Strawberry Salad with Macadamia Nuts, mint and lime honey
Strawberry Salad with Macadamias, Mint and Lime Honey
Burnt Carrots with Parsley Oil and Feta
Burnt Carrots with Parsley Oil & Feta
Herb salad with pumpkin seeds
Herby chop salad with stems and pumpkin seeds
Brussels Sprouts with Parm, Chickpeas and Lemon Zest
Shredded Brussels Sprouts with Parm, Toasted Chickpeas and Lemon Zest
Acorn Squash with Chai Yogurt
Roasted Acorn Squash with Chai Yogurt
Broccoli salad with grapes, pecorino and pecans
Broccoli with grapes, pecorino, and pecans
Halloumi with Peach Confit and Mint
Halloumi with Peach Confit and Mint
Watermelon bites with gorgonzola, mint gremolata and balsamic reduction
Watermelon with Gorgonzola, Mint Gremolata and Balsamic Reduction

All images and recipes by Atara Bernstein.