The following recipes are coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
To sign up for a Weekly or Bi-weekly Organic Basket click here https://www.gdorganics.com/book-online
This Week's Basket
Red / Yellow Bell Peppers
Fennel (In the large and Jumbo baskets)
Kiwi (In the Jumbo baskets)
Low-Commitment Wedding Soup
1 lb. sweet Italian sausage
¾ cup panko (Japanese breadcrumbs), divided
6 Tbsp. extra-virgin olive oil, divided
8 garlic cloves, divided
1 medium head of fennel with fronds
2 medium onions
½ tsp. crushed red pepper flakes
½ cup dry white wine
1 4-oz. piece Parmesan with rind
1 15-oz. can cannellini (white kidney) beans
1 small head of escarole
1. Cut shallow slits in each sausage link, then remove sausage from casings; transfer sausage to a medium bowl. Add ½ cup panko, 2 Tbsp. oil, and 2 Tbsp. water. Peel and finely grate 1 garlic clove on a microplane into bowl. Season lightly with salt and mix with your hands until breadcrumbs are evenly distributed.
2. Portion meat into small meatballs about 1" in diameter (oil your hands to help with rolling if mixture gets sticky) and transfer to a plate.
3. Heat 2 Tbsp. oil in a Dutch oven over medium. Add meatballs, spacing evenly apart, and cook undisturbed until first side is dark brown, about 5 minutes. Using tongs, turn meatballs and cook until other side is also well browned, about 4 minutes. Transfer back to plate and set aside.
4. Remove pot from heat and prep the rest of the soup ingredients: First, remove fennel fronds from 1 head of fennel and save for garnishing the soup. Cut fennel head in half lengthwise. Cut a V-shaped notch in each half to remove the core. Place halves cut side down, then thinly slice crosswise.
5. Peel and trim 2 onions. Cut in half lengthwise and coarsely chop.
6. Smash 6 garlic cloves (keep remaining clove for the end) and peel.
7. Place Dutch oven back over medium heat and add fennel, onion, and smashed garlic; season with salt and ½ tsp. red pepper flakes. Cook, stirring occasionally, until vegetables are golden brown and softened, 6–8 minutes.
8. Stir in ½ cup wine and scrape bottom to dissolve any remaining stuck-on browned bits.
9. Add 8 cups water; season generously with salt. Slice down along Parmesan rind to remove and add to soup; set cheese aside.
10. Bring to a simmer, then reduce to a gentle simmer. Cook uncovered until broth is golden and flavorful,
11. Open 15-oz. can beans and pour into a strainer or small colander. Rinse beans and shake to remove excess water, then transfer to pot along with meatballs. Bring back to a simmer and cook, stirring occasionally, until broth is slightly thickened from beans and meatballs are cooked and have released some of their flavor into the broth, 10–15 minutes.
12. While soup is simmering, separate leaves from 1 head of escarole and rinse to remove any dirt. Tear into small pieces, then stir into soup in batches to wilt. Remove soup from heat.
13. Heat remaining 2 Tbsp. oil in a small saucepan over medium. Finely grate remaining 1 garlic clove into skillet. Add remaining ¼ cup panko. Season with salt and cook, stirring often, until panko is golden, about 4 minutes. Remove from heat.
14. Prepare your other garnishes: Finely grate about ½ cup cheese from reserved hunk of Parmesan (you might not need it all). Finely chop fennel fronds.
15. Taste soup and season with salt if needed. Ladle soup into bowls and top with chopped fronds, grated cheese, and toasted panko.
Broccoli, Celery and Radish Salad
Turn radish and celery leaves and broccoli peels into a tasty salad. Let nothing go to waste!
1 tsp. lemon zest
2 tbsp. Fresh lemon juice
2 tbsp. honey
1 tbsp. apple cider vinegar
¼ tsp. kosher sea salt
⅛ tsp. ground black pepper
¼ c. olive oil
3 lbs. fresh broccoli
6 medium radishes with tops
1 bunch(es) celery with leaves
2 c. arugula or substitute Escarole
1 ½ oz. Parmigiano-Reggiano cheese
Prepare Lemon-Honey Vinaigrette: Whisk together lemon zest, lemon juice, honey, apple cider vinegar, salt, and pepper in a small bowl. Slowly whisk in olive oil; cover and refrigerate until ready to serve.
Cut florets from broccoli; reserve for another use. Peel tough outer later of broccoli with a vegetable peeler; discard peels. Cut ribbons of broccoli from tender interior of stalks; transfer to a large bowl.
Trim radish leaves and thinly slice radishes; add leaves and slices to bowl. Trim leaves from celery; reserve 1/3 cup. Thinly slice four stalks celery on the diagonal about 1/8 inch thick; add celery leaves and slices to bowl. Add arugula; toss ingredients to combine.
Arrange salad mixture on five plates. Shave cheese with a vegetable peeler; add shavings to salads. Drizzle with Lemon-Honey Vinaigrette.
250 Calories per serving
Amounts Per Serving
Total Fat: 14g
Saturated Fat: 3.5g
Trans Fat: 0g
Total Carbohydrates: 24g
Dietary Fiber: 8g
Total Sugars: 12g
Sautéed Celery and Peppers
ready in 50 min.
2 red bell pepper
1 large garlic
marsala wine (semisecco)
cold pressed olive oil
100 gramstoasted pine nuts
freshly ground peppers
Rinse and trim the celery, then cut into thick slices. Rinse and halve the peppers. Remove the seeds and julienne. Peel and halve the garlic. Place the raisins in a bowl, cover with the marsala, and let soak for 15 minutes. Heat 2-3 tablespoons of olive oil in a wide saucepan. Sauté the celery and peppers over low heat, stirring constantly.
Add 1 sprig of thyme and the garlic to the pan, and continue to cook for 10-15 minutes over low heat stirring constantly. Drain the raisins thoroughly, then add to the vegetables. Cook an additional 2-3 minutes. Remove the pan from the heat and season to taste with salt and pepper. Add the remaining thyme sprigs and pine nuts, and toss to combine. Remove from the heat, let cool, and serve at room temperature.
Low-Fat Cinnamon Peach Banana Bread