hehe!  yes, i am eatin' um up!  tuesday, i chopped both veggies up and mixed them with some pre-julienned cut carrots and broccoli and placed them all on parchment paper, then laid a big piece of wild sockeye salmon on top, seasoned it all with salt, pepper, and ground coriander seed, and topped the fish with orange slices, then baked it all wrapped up in the parchment paper at 375 degrees for 20 minutes...it was delightful!  i served it with some quinoa.  talk about a nutrient dense meal!  then, wednesday night i made bison burgers and served them with fennel and leek mashed potatoes.  i sauteed the fennel and leeks with one clove of garlic in some olive oil, then added them to boiled yukon gold potatoes (skin on) and mashed it all together with some buttermilk, salt and pepper.  buttermilk is a great substitute for cream and butter when doing mashed potatoes.  it is low fat, but has a really rich and creamy texture and a tangy flavor.  tonight, i skipped the fennel and leeks, and did roasted butternut squash and rutabaga instead.  i don't think i have ever had rutabaga (maybe one time when in college for a food class).  it was pretty darn good.  roasting veggies is a great way to go for a number of reasons....1. simple!...just chop up, coat with olive oil, salt and pepper, and put in over for 20-40 minutes at 400.  2. brings out all the amazing flavors and hides most of the bitter notes!  3. retains more nutrients than steaming or boiling.  4. great served at room temp over a salad.  roasting is a great way to serve fennel and leeks as well...my client jane did it the other night and said it was amazing!  tomorrow night i am doing a fennel and leek risotto with asparagus, lemon, and...yes i am being a little naughty...mascarpone cheese!  i will let you know how it turns out! 
before i sign off, i want to let you know how to prep these veggies, because i am sure many of you have never tried them before!
fennel....cut off the green tops (you can use them however if you like), cut the bulb in half lengthwise.  there is a little core, you will be able to tell where it is, cut that out, then place each half on cutting board, flat part down, and cut it into either big chunks for roasting, strips for dishes like stir-fry or salad, or small diced pieces for soups, mashed potatoes, or beans.
leeks...cut the bottom off and the tough part of the green top, then cut it in half lengthwise and rinse each half in water (leeks are grown in sandy soil, so make sure to get water to the inside to remove the sand particles), then place each half on cutting board, flat part down and cut to desired shape...again, big pieces for roasting, smaller pieces for sauteeing or for soups, potatoes, beans.
hope this helps and encourages you to try them! 

on another note....i have been invited to be on a triathlon team this year and am super excited....i  have started planning out my year!...more about this later! 
have a great friday everyone!