Poached Fish with Fennel Butter
1 quart water
1/2 cup white vinegar
1/4 cup chopped onion
1/4 cup chopped carrot
1 teaspoon Spice Barn Parsley
1 teaspoon Spice Barn Thyme
2 whole Spice Barn Black Malabar Peppercorns
1 Spice Barn Bay Leaf
1 1/2 pounds fish fillets
1/2 cup lemon juice
2 teaspoons Spice Barn Fennel Seeds
1/2 cup butter
salt and pepper

Heat first 8 ingredients in pan bringing to a boil.  Reduce heat and simmer covered 15 minutes.  Bring to a boil again and add fish fillets.  Remove from heat; let stand covered 8 minutes.  Combine lemon juice and fennel in small pan.  Heat to boiling; reduce heat; simmer till reduced to 1/4 cup.  Whisk in butter, season with salt and pepper.  To serve: place fish on plate, discarding poaching water, strain butter over fish.

Italian Burgers
1 pound ground beef
1 small onion, minced
3/4 cup grated parmesan cheese
1/4 cup minced fresh parsley
1 egg, beaten
1 tablespoons Spice Barn Italian Seasoning
3/4 teaspoon black pepper
1/2 teaspoon Spice Barn Garlic Salt
1/4 teaspoons Spice Barn Fennel Seeds
4 ounces provolone cheese slices
4 English muffins, spilt
1/2 cup pasta sauce

Combine first 9 ingredients; shape into 4 patties.  Grill 7-8 minutes on each side; top each patty with cheese and grill 1 more minute, covered, until cheese melts.  Place muffins on grill until lightly toasted.  Top with muffin bottom with 2 tablespoons pasta sauce, a patty, and muffin tops.