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
Succulent fresh summer peaches combine with a low-fat moist banana bread made with greek yogurt and a touch of cinnamon.
Course Banana Bread, Healthy, Low Fat
Keyword peach banana bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 150 kcal
Author Monique Volz of Ambitious Kitchen
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon, plus extra for dusting
1 cup mashed banana (2 – 3 bananas depending on size)
1 cup finely diced peaches (about 2 peaches), plus about 8-10 thin peach slices for topping
1/2 cup packed dark brown sugar, plus 2 tablespoons for topping
2 tablespoons butter, browned or melted (you can also use coconut, olive, or canola oil)
1 teaspoon vanilla
1/3 cup nonfat plain vanilla Greek yogurt
Preheat oven to 350 degrees F. Grease a 9-inch loaf pan.
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt together and set aside.
In a large mixing bowl, whisk together mashed bananas, butter, 1/2 cup brown sugar until well combined.
Add vanilla and egg and whisk again until well combined. Whisk in diced peaches.
Add in dry ingredients and yogurt alternatively, folding together well combined.
Pour batter into loaf pan. Top with thinly sliced peaches and sprinkle 2 tablespoons of brown sugar over the top. Dust lightly with cinnamon.
Bake for 60-70 minutes, or toothpick comes out almost clean in center.
Cool for 10 minutes in pan, then remove from pan gently and transfer to wire rack. Cool completely. Cut into thick slices and enjoy!
Can replace some of the all purpose flour with whole wheat flour.
Bread is better the next day.
It's awesome toasted and drizzled with honey.
Sauteed Broccoli, Carrots & Bell Peppers
RECIPE SERVES4 Servings
PREP TIME10 Min
COOK TIME6 Min
RECIPE SERVES4 Servings
PREP TIME10 Min
COOK TIME6 Min
2 Tbsp butter or Olive Oil
1 1/2 cups sliced rainbow carrots
1 large red or yellow bell pepper
4 ounces broccoli florets (about 2 cups)
1 clove garlic
2 tsp. chopped fresh parsley leaves (optional)
1/4 tsp. salt
1/8 tsp. ground black pepper
Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, vegetables are until crisp-tender, about 6 minutes. Stir in garlic and cook 30 seconds. Stir in parsley, salt and black pepper.
Fennel and Radish Salad with Lemon Dressing
This simple, intensely flavorful winter salad also comes from Jamie Oliver's The Naked Chef. Fennel, which is a great source of vitamin A, potassium and iron, is also considered good for digestion.
Total: 20 mins
2 large fennel bulbs (about 2 pounds)
1 bunch radishes (1/2 pound), thinly sliced
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Trim the top and bottom of the fennel bulbs, reserving the excess stalks from the top for another use. Remove and discard any tough outer layers. Cut the bulbs in half lengthwise and very thinly slice them crosswise. Add the sliced fennel and radishes to a bowl of ice water and let stand for 15 minutes, or until very crisp.
Meanwhile, in a small bowl, whisk the extra-virgin olive oil with the lemon juice, salt and pepper.
Drain the fennel and radishes and pat dry. In a bowl, toss the fennel and radishes with the dressing and let stand for 5 minutes, then serve.
Radish Greens Pesto
Don't toss those radish greens! I love to sauté them to make a simple side dish or blend them into this vibrant radish green pesto. Spread it onto bread, toss it with pasta, dollop it onto salads, and more!
Making pesto is one of my favorite ways to use almost any type of herbs or greens. It’s traditionally made with basil, but I commonly swap in mint, parsley, cilantro, carrot tops, kale, arugula, and more. When I make radish green pesto, I use a 50/50 blend of radish leaves and basil to create a fresh, peppery flavor.
Here are some of my favorite ways to use it:
Toss it with cooked pasta to make my Easy Pesto Pasta.
Slather it onto crusty bread.
Dollop it onto a grain bowl.
Prep Time: 5 mins
1/2 cup pine nuts or pepitas
1 small garlic clove
1/4 teaspoon sea salt
Freshly ground black pepper
2 tablespoons lemon juice
1 cup radish greens
1 cup basil
1/4 to 1/3 cup extra-virgin olive oil, more if desired
1/4 cup Parmesan cheese, optional
In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.
Add the radish greens and basil and pulse until combined.
With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.
Makes about 1 cup
Sautéed Radish Greens
If I’m not making pesto, I most often sauté radish greens. They’re a quick and easy side dish on their own, but they’re also a great addition to stir fries, frittatas, scrambled eggs, rice bowls, quesadillas, tacos, and the Leek and Radish Green Tart on page 181 of Love and Lemons Every Day. Here’s how I make them:
Heat a drizzle of olive oil in a small frying pan over medium heat. Add the radish greens and cook, tossing, until the greens are just wilted, 1 to 2 minutes. Remove them from the heat and season with a squeeze of lemon juice, salt, and pepper. That’s it!
Kiwi, Kale and Chia Parfait Smoothie
(easy Show Stopper desert!)
10 Minutes + Soaking Time
white chia seeds 3 tbsp
vanilla extract 1 tsp
lime zest 1/2 tsp
coconut milk 250ml
ripe avocado 1/4
kiwi fruit 1, peeled and chopped
frozen banana 1, chopped
kale or spinach 1 handful, stems removed
coconut water 125ml
kiwi fruit slices and chunks
lemon balm (optional)
To make the coconut chia pudding, put the chia seeds, vanilla and lime zest in a bowl. Pour over the milk and mix until well combined. Stir every now and again in the first 10 minutes to prevent lumps from forming. Leave to soak in the fridge for at least 30 minutes or overnight. It’s ready when the chia seeds form a gelatinous substance around themselves and the overall consistency is thick and jelly-like.
To make the kiwi smoothie, put all the ingredients in a blender and whizz until completely smooth.
Spoon half the chia pudding into the base of two medium sized glasses. Arrange a few kiwi slices around the inside of the glasses. Cover with half the the kiwi fruit smoothie , the rest of the chia pudding and a dollop of nut butter. Top with chopped kiwi fruit, blueberries and granola and a little lemon balm, if you like.
Lemony Escarole Salad with Peaches and Feta
Total: 30 mins
Yield: 6 to 8
© Fredrika Stjärne
1/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 garlic clove, finely grated
Pinch of sugar
Freshly ground black pepper
2 medium heads of escarole, inner light green and white leaves only, torn into bite-size pieces
2 large peaches—halved, pitted and thinly sliced
2 cups yellow cherry tomatoes, halved
2 Persian cucumbers, thinly sliced crosswise
1/2 small red onion, halved and thinly sliced
6 ounces feta cheese, crumbled (about 1 1/2 cups)
Ground sumac optional (see Note) and/or dried oregano, for garnish (optional)
In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.
Sumac, a fruity, tart Middle Eastern spice, is available at spice shops and online from kalustyans.com.
CREAMY CELERY SALAD