Foil pack dinners are one of those summer meals I come back to because they make dinner feel easy without turning into another round of sandwiches. Everything cooks together on the grill, cleanup is minimal, and everybody gets their own little packet of sausage, potatoes, and vegetables. I spent a whole summer doing foil packs when we remodeled our kitche

This week’s Swift River CrossFit x Davis Natural Produce recipe features fresh fennel from Davis Natural Produce. If fennel isn’t something you cook with often, this is a great place to start. Grilling softens its crunch and mellows its fresh anise flavor, especially when it’s paired with Italian sausage, potatoes, peppers, lemon, and garlic.

You can grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.

Why You’ll Love This Recipe

• Everything cooks together in one packet.
• Cleanup is about as easy as summer dinner gets.
• The fennel becomes tender and slightly sweet on the grill.
• Sausage and potatoes make it filling enough for dinner.
• You can prep the packets ahead of time.
• It’s easy to adjust for whatever vegetables your family likes.

Ingredients

• 1 large Davis Natural Produce fennel bulb, trimmed and thinly sliced
• 1 pound mild Italian sausage, cut into 1-inch pieces
• 1 pound baby potatoes, quartered
• 1 bell pepper, sliced
• 1 small red or yellow onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• Lemon wedges, for serving
• Chopped fennel fronds, for finishing

Instructions

1. Heat the grill

Preheat your grill to medium-high heat, around 400°F.

2. Give the potatoes a head start

Put the quartered potatoes in a microwave-safe bowl with about a tablespoon of water. Cover loosely and microwave for 4–5 minutes, until they’re just beginning to soften. Drain well.

I know this adds one little step, but it’s worth it. Potatoes can take their sweet time in foil packets, and this helps everything finish cooking at roughly the same time.

3. Season everything

In a large bowl, whisk together the olive oil, Dijon mustard, lemon juice, garlic, Italian seasoning, salt, black pepper, and red pepper flakes.

Add the sliced fennel, sausage, potatoes, bell pepper, and onion. Toss until everything is evenly coated.

4. Make the foil packs

Tear off four large sheets of heavy-duty aluminum foil. Divide the sausage and vegetable mixture evenly among them.

Fold the foil over the filling and crimp the edges tightly so you have four sealed packets.

5. Grill

Place the packets on the grill and cook for 20–25 minutes, turning once halfway through.

The packets are ready when the potatoes and fennel are tender and the sausage is completely cooked through.

6. Finish and serve

Open the packets carefully—the steam inside is hot.

Add a squeeze of fresh lemon and a sprinkle of chopped fennel fronds before serving.

Tips for Success

Slice the fennel fairly thin. Thick wedges can take longer to soften than the rest of the vegetables.

Don’t skip the potato head start. A few minutes in the microwave makes the cooking time much more reliable.

Use heavy-duty foil if you have it. If you’re working with standard foil, double up the layers.

Leave a little room inside the packets. You want enough space for steam to circulate.

Check your sausage. Cooking time can vary depending on how large you cut the pieces. Sausage should reach a safe internal temperature before serving.

Substitutions

This is an easy recipe to adjust around what you have.

Sausage: Mild Italian sausage is my first choice, but chicken sausage or turkey sausage also work well. If you use precooked sausage, the packets may finish a little faster.

Potatoes: Yukon Gold or red potatoes work in place of baby potatoes. Just cut them into small, even pieces and give them the same microwave head start.

Bell pepper: Use any color you like, or replace it with thickly sliced zucchini or summer squash.

Onion: Red, yellow, or sweet onion all work.

Dijon mustard: Whole-grain mustard is an easy swap.

Italian seasoning: Use a mix of dried oregano, basil, and thyme if that’s what’s in the cabinet.

If you want to skip the potatoes altogether, try fennel, sausage, peppers, and thick slices of zucchini, then serve the finished mixture over rice.

Storage and Make-Ahead Notes

You can assemble the packets several hours before dinner and keep them refrigerated until you’re ready to grill.

For food safety, keep the raw sausage mixture cold until cooking time.

Leftovers can be stored in an airtight container in the refrigerator for about 3–4 days. Reheat them in a skillet or microwave until hot throughout.

Frequently Asked Questions

What does cooked fennel taste like?

Raw fennel has a crisp texture and a noticeable anise or licorice-like flavor. Once cooked, it becomes softer, sweeter, and much milder. Paired with Italian sausage, lemon, and garlic, it fits right into the meal rather than taking over.

Do I have to microwave the potatoes first?

You technically don’t, but I recommend it. Starting them in the microwave helps prevent the very disappointing combination of fully cooked sausage and still-crunchy potatoes.

Can I bake these instead of grilling them?

Yes. Place the foil packets on a sheet pan and bake at 400°F for about 25–30 minutes, or until the potatoes are tender and the sausage is fully cooked.

Can I make one large foil packet instead?

You can, but individual packets cook more evenly and are easier to serve. They also let you customize vegetables for different people.

Can I eat the fennel fronds?

Absolutely. They’re great chopped and scattered over the finished packets just like fresh herbs.

Final Thoughts

If you’ve walked past fennel at the farm stand because you weren’t quite sure what to do with it, start here. Sausage, potatoes, peppers, and the grill keep everything familiar, while the fennel adds something fresh and a little different.

That’s exactly what I like about these summer recipes: use what’s local, keep the cooking practical, and get dinner on the table without making it a project.

If you’re trying to get healthy dinners on the table without spending a fortune—or spending hours in the kitchen—you’ll love our Healthy Family Meals on a Budget collection. It’s full of easy weeknight dinners, budget-friendly recipes, meal prep inspiration, and healthy family-approved favorites.