ROASTED FENNEL SALAD- In a roasting pan, toss fennel, bell pepper and onion slices with olive oil, garlic and rosemary. Roast until fragrent, tossing midway. -- Pat Brune, Groton, CT FENNEL AND CHEESE -- Blanch fennel halves, top with mozzarella, Gruyere or goat cheese and Parmesan; season with marjoram and oregano and broil.

FENNEL AND FISH -- Make a sauce of dry white wine and orange juice, thinly sliced fresh fennel bulb and chopped leeks seasoned with ground fennel, thyme, black pepper, salt and saffron. Pour over fish steaks that have been marinated in some lemon juice, wine and garlic.

FENNEL AND OLIVES -- Top sliced fennel and lots of black olives with a garlicky vinaigrette and lots of black pepper.

FENNEL AND ORANGES -- Toss thin sliced rounds of fennel and orange with some lemon juice, lemon balm, chopped mint and, if desired, place on top of butter lettuce.

FENNEL AND TOMATOES -- Fry onion and garlic in oil, add julienned fennel bulbs and when browned add chopped tomatoes, salt and black pepper. Turn into casserole, top with bread crumbs tossed with Parmesan, grated lemon peel and chopped garlic clove and bake until crisp.

FENNEL AND VEGETABLES -- Add fennel to sautéed, finely diced onions, carrots and celery, spiced with thyme and bay leaf. Then, add water to steam and soften. Add white wine and butter and caramelize vegetables.

FENNEL, GARLIC AND GINGER -- Brown garlic and fennel slices, then add grated ginger root and some orange juice or sweet wine and simmer until tender. Sprinkle with sugar, salt and pepper.

FENNEL, LETTUCE, RADICCHIO AND HAM SALAD -- Boston lettuce, Radicchio or red cabbage, fennel bulb halves, julienne ham, diced mozzarella tossed with dressing made with chopped fennel greens, red wine vinegar, Dijon mustard, heavy cream, olive oil and black pepper.

FENNEL PIZZA -- Sauté sliced fennel bulbs in garlic oil then spread over tomato pie and top with parsley, mozzarella and Parmesan

FENNEL SALAD IDEAS -- -- Fennel, red pepper, beets and watercress with lemon juice and olive oil. -- Fennel, radicchio and arugula with gorgonzola or feta cheese topped with balsamic vinaigrette dressing. -- Toss sliced head of fennel, tart apple slices, spinach, sliced red onion with a creamy celery or poppy seed dressing. -- Toss sliced fennel, tart apple slices, diced cucumbers and cilantro with an orange-mint dressing and garnish with toasted almond or walnuts. -- Toss sliced fennel, diced apple, thyme, al dente pasta (shells, fusilli, etc.) with apple cider vinaigrette dressing and serve on bed of greens. -- Sliced fennel and sundried tomatoes with lemon or lime vinaigrette dressing. - - Add sliced fennel to potato salad.

FRIED FENNEL -- Dip sliced and pre-steamed pieces of fennel in egg and milk mix, then fine bread crumbs and fry until golden. Sprinkle with a lot of black pepper and some lemon juice, if desired.

SAUCES FOR FENNEL -- Bake, braise, steam, sauté, grill or serve raw topped with garlic, lemon or orange mayonnaise, tomato sauce or salsa, lemon vinaigrette with parsley and capers, or a cream sauce topped with buttered bread crumbs

STUFFED FENNEL -- Pre-bake fennel bulbs and use outside layers as base for stuffing made from chopped inner layers, diced onions, raisins, pine nuts, Parmesan cheese, beaten eggs, pepper and salt. Sprinkle top with bread crumbs, drizzle with oil and bake until browned.