I often shred fennel over salads or add with carrots, celery, kohlrabi, etc. to a crunchy chopped salad with balsamic, oregano and olive oil vinaigrette.
My personal favorite fennel use is combining it with carrots in cooked dishes. This very basic recipe is quick and easy. I sometimes omit the cream for a lighter version. http://allrecipes.com/recipe/carrot-and-fennel/.
Another easy recipe I came across is this fennel-carrot-sage roasted root recipe that looks great, though I haven't tried it. http://www.greenkitchenstories.com/carrots-fennel-sage-%E2%80%93-roasted-veggies/
I used to throw away the fennel stocks because I didn't kno wwhat to do with these feathery greens and then discovered this licoricey herb has many uses. Check out http://www.thekitchn.com/top-5-ways-to-use-fennel-stalks-and-fronds-ingredient-spotlight-183057 for some ideas.
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