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Recipes for 12/24/21

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



Broccoli Crowns

Local Fennel FL (In the large & Jumbo baskets)

Red Peppers

Brussel Sprouts (In the Jumbo baskets)

Fresh Basil


Entrée (Main Course)


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