We have three recipes for you this week! Each uses many of this week's fruits and vegetables to inspire you on how to maximize your Fresh City Box. ROASTED BROCCOLINI AND FENNEL WITH OLIVES Serves 4. Ingredients:

  • 1 bunch broccolini, rinsed and cut
  • 1 fennel bulb, tough outer leaves removes and sliced into ½ wedges
  • Sea salt
  • 1 dried red chilli, crumbled
  • 3tbsp extra-virgin olive oil
  • Zest of one lemon, orange, or grapefruit
  • 15 little black olives
  1. Heat your oven to 350F.
  2. Put the broccolini and fennel into a bowl, pour over the olive oil and season with the salt and dried chilli. Toss together well. Place the mixture in a roasting tray, tuck in the lemon zest and cover tightly with aluminium foil.
  3. Place on the middle shelf of the oven and roast for 15 minutes, then remove the foil and scatter over the olives. Return to the oven and cook for a further 10 minutes. Remove from the oven, allow to cool slightly and serve.
  4. This dish is lovely served at room temperature with a little grated Parmesan, a squeeze or two of any citrus juice and a drizzle or two more of extra-virgin olive oil.
  • 4 fillets trout
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil, for drizzling
  • 1 lemon, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon tahini or mustard
  • 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
  • 1 tablespoon apple sauce or honey
  • 1 bunch broccolini, chopped into small florets, stalks thinly sliced
  • 1/2 bulb fennel, thinly sliced
  • 1 carrot, peeled and julienned
  • 1/2 apple, peeled, cored, and julienned
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 400 degrees.
  2. Cut 4 pieces of parchment paper to 12 by 16 inches and arrange one fish fillet in the center of each. Season with salt and pepper and top with lemon slices and shallot. Drizzle with olive oil. To fold parchment, join long sides together and make a few 1/4-inch folds to seal. Fold ends like you're wrapping a gift and tuck underneath.
  3. Transfer packets to a rimmed baking sheet. Bake until packet is puffed and fish is cooked through, 12 to 14 minutes. Remove from oven and let rest 5 minutes.
  4. In medium bowl, whisk together tahini (or mustard), lemon zest and juice, applesauce (or honey), and 1 tablespoon water. Season with salt.
  5. Stir in broccolini, fennel, carrot, apple, and parsley until combined. Serve slaw with fish.
  • 3 cups cooked quinoa
  • 10-12 baby beets, well washed, trimmed, and halved
  • Olive oil
  • Sea salt
  • 1/4 cup fruity olive oil
  • 1/4 cup fresh squeezed grapefruit (or orange) juice
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon balsamic vinegar or rice vinegar
  • 1 tablespoon organic raw agave nectar or local honey
  • 1 cup drained rinsed chick peas
  • 1 bunch of broccolini, washed and cut into bite-sized pieces
  • Sea salt and ground pepper, to taste
  • 1 fresh grapefruit (or orange), peeled, trimmed, cut into bite sized pieces
  1. Preheat the oven to 375ºF.
  2. While the quinoa is cooking, roast the beets in a medium size roasting pan, by combining the beets with a drizzle of olive oil and sprinkle of sea salt. Place the pan in the center of the oven and roast until the beets are tender (roughly 25-30 minutes). Remove the beets from the hot pan and set them aside to cool.
  3. To make the dressing, combine the olive oil, grapefruit juice, soy/tamari sauce, vinegar, and agave/honey in a glass measuring cup and whisk. Set aside.
  4. Combine the warm, cooked quinoa in a mixing bowl with the chick peas and broccolini. Pour in the salad dressing and toss lightly. Season with sea salt and pepper, to taste.
  5. Gently add in the cut up roasted beets and fresh orange pieces. Do not over mix or your entire salad will turn beet red. I think it's more attractive to keep the staining to a minimum.
  6. Serve with a sprinkle of fresh goat cheese, or slivered almonds, if desired.