My veg box had loads of kale and fennel, so I made two different meals (and leftovers) with it, one was tofu tacos and the other is this: kale, shaved fennel, orange, pumpkin seed salad and smoked tofu sandwiches with marinated kale, tomatoes, and spicy mayo (made from whatever mayo you have around and your favourite hot sauce).
I forgot how much I liked a simple shaved fennel salad. I start the kale the night before so it has loads of time to marinade.

Ingredients

• 1 bunch of kale
• Juice of 1 lemon
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• Sea salt to taste
• 1/2 fennel bulb
• orange, segmented
• 1/4c pumpkin seeds or whatever nuts/seeds you have around

Method

• Cut the kale into 1/2-inch wide strips.
• Whisk together the lemon, salt, garlic, and olive oil and massage the mixture into the kale. Make sure the kale is well coated. It should all appear shiny. 
• Let the kale marinate for at least 3 hours or overnight to tenderize.
• Before serving, reserve some kale for sandwich filling. Toss remaining kale with shaved fennel and segmented orange (including any juice resulting from cutting the orange). Sprinkle with pumpkin seeds.