Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Jessica's Fresh Spinach
Local Bibb Lettuce
Turnips w/tops FL
Jumbo carrots
Ginger
Celery
Broccoli Crowns
Local Fennel FL (In the large & Jumbo baskets)
Red Peppers
Brussel Sprouts (In the Jumbo baskets)
Fresh Basil
MEAL #1
Entrée (Main Course)
QUICHE WITH RED PEPPERS AND SPINACH
The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.
Time 1h30m
Yield 6 generous servings
2 tablespoons extra-virgin olive oil
1 medium-size onion (yellow or spring onion), chopped
2 large garlic cloves, or 1 small bulb green garlic, peeled and minced
Salt to taste
2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips