Heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil, fennel, radishes and onion; season with salt and pepper and brown slightly, about 5 minutes. Add the orange juice, zest, broth and star anise to taste. Bring to a boil and lower heat to simmer. Cover and cook 10 to 15 minutes longer, until fennel is fork tender.

Remove the fennel and radishes from the pan with a slotted spoon and place on a platter. Turn the heat back up to high and reduce the remaining liquid down to a syrup. Return the fennel and radishes to the pan and toss to coat. Check seasoning.

Meanwhile, heat a 10-inch sauté pan over medium-high heat. Add the remaining tablespoon oil and mushrooms; season with salt and pepper and sauté until tender, about 5 minutes. Set aside.

Arrange the fennel and radishes on a serving platter. With a rubber spatula, scrape any remaining sauce over the vegetables. Sprinkle with the mushrooms, cheese, pine nuts and reserved fennel fronds.

This recipe will be featured in the March 14 session of Food for Thought at Hearth ’61 restaurant at Mountain Shadows resort. Each month, Chef Wiley demonstrates a dish highlighting local ingredients and pairs it with glasses of wine. Participants also receive recipes and tips.

The theme for March’s session is Springtime Eats. Future classes include The Desert in Bloom: Dishes Created from the Old Town Farmers Market on April 25; Mastering Gnocchi: Recipes Using Summer Vegetables on May 16; and Summer Salads: Exploring the Beauty of Grains, Greens & Herbs on June 27. For more information, see mountainshadows.com or ediblephoenix.com/events.