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Recipes Mains:


Athena Calderone


2 bulbs of fennel, trimmed, cut into wedges

1-2 Cara Cara or Navel Orange

1 Habanero Chili, finely chopped

2 Garlic Cloves, minced

2 Shallots, finely chopped

30oz White Beans, rinsed and drained

Olive Oil

Kosher Salt

Fresh Black Pepper

Flaky Salt

Fresh Oregano and Thyme Sprigs

1 Preserved Lemon Rind, thinly slivered

1 Head of Treviso, thinly chopped

Fresh Parsley, chopped


Preheat the oven to 425°F. Place 3 tablespoons of oil in a shallow baking dish. Add the fennel, evenly coated in oil. Zest one orange over fennel wedges. Season with salt, pepper. Sprinkle with half of the finely chopped Habanero Chili. Roast until caramelized, 30-35 minutes, turning halfway through. Once fennel is golden on both sides, squeeze some orange juice over the fennel, during the remaining 10-15 minutes of roasting.

In a large pot, pour a hardy douse of olive oil, over medium heat. Add garlic, shallots, and the rest of the chilis. Once they become translucent, squeeze fresh lemon juice from 1 lemon into the pot. Drain and rinse white beans and add them to the pot as well. Toss in fresh oregano and thyme sprigs, and add a half cup of water, season with fresh black pepper and salt and let simmer for 15 minutes. If you notice the beans start to become dry, add more water.

To serve, spoon beans onto a platter and drizzle the garlic, shallot, chili and orange-infused olive oil from the roasted fennel. Haphazardly place fennel wedges on top of the beans. Sprinkle with treviso, preserved lemons, chopped parsley, freshly squeezed orange juice, and orange zest, flaky sea salt and freshly cracked black pepper.

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