This simple, super yummy recipe comes from a conversation at last week’s FarmShop with Anthony Piazza. Have since made it twice, and it is a delicious use of items in this week’s FarmShare — Full Belly fennel and Lamb Valley lemon. The tender fennel offers just a hint of anise that blends beautifully with the other flavors.

Ingredients

• 1 bunch fennel, grated (optional: add grated carrots)
• 1 meyer lemon, juiced
• pecorino romano cheese, grated
• salt & pepper

Preparation

Cut-off fennel tops and grate the bulbouse base. Box grater works well as does a food processor. Place in mixing bowl. Add juice of 1/2 Meyer lemon, a handful of grated pecorino, salt & pepper. Taste and adjust with lemon and/or cheese as you like. Serves 2-4.

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