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.