Scrumptious Organic Bytes

We have been busy in the kitchen again with some fresh organic produce from A Simpler Place in Time.  Here is what we got this last week:

1/2lb okra
1 bunch of kale
1 mango
1 tomato
1 avocado
3 sapodilla

This is what came in the delivery this week.

Main Dish
White Bean and Andouille Soup with Sour Dough Bread

Ingredients:
30 oz cannellini beans drained well
1/2lb okra sliced into 1/2'' pieces
5 andouille sausage links
1 large yellow onion diced
2-3 red bell pepper diced
4-5 sticks of celery diced
1 bunch kale cut from ribs and chopped into medium-large pieces
16 oz can San Marzano tomatoes diced and kept in juice, or you can use regular diced canned tomatoes
3 cups low sodium chicken stock
1 cup white wine, we used pinot grigio
1 tbsp EVOO
2-3 tsp red pepper flakes
3 tsp thyme, fresh or dried, fresh preferable but dried was used
1 tsp salt and black pepper
Extra salt and pepper to tasted

 Step 1:  Prep all items.  Make sure to cut kale away from the main ribs running through the leaves as they are very fibrous.  Make sure that your beans are well drained.  Heat a soup pot on medium and add 1 tbsp EVOO.  Let the oil heat up and then add the bell pepper, celery, onion, and spices.  Saute this mixture until you get a light golden brown color on the outside of the veggies.

Step 2:  Precook the sausage ahead of time and slice into large pieces.  

Step 3:  Add the chicken stock, white wine, tomatoes, okra, sausage, and kale.  Cover the pot and let the dish simmer for 20 minutes or until the kale and okra is tender crisp.  The last ten minutes of cooking add the beans.  Take care not to overcook.  Salt and pepper to taste as needed.  If they soup is bitter from the kale add a little bit of sugar to balance the bitterness.

Serve with your choice of good quality bread.  We used a good sour dough from Whole Foods.

Dessert

Ingredients:
1 1/2 sapodilla chopped
1 mango chopped
8-10 scoops of Bryers vanilla ice cream
4 frozen strawberries
1/4 cup milk for puree
Milk as needed to thin out milk shake as desired
A small squeeze of lime and lime for garnish

Step 1:  Peel, slice open, remove large black seed, and chop up to into smaller pieces.  Prep mango and remove flesh from around the seed.  Add a 1/4 cup milk to a blender along with sapodillas, mango, and strawberries.  Puree as smooth as possible.

Step 2:  Add ice cream, a small squeeze of fresh lime juice, and blend together adding milk as necessary.

Step 3:  Garnish with Lime and serve in a chilled glass.

The texture of the sapodillas may be odd for some people but we enjoyed it.  Even my picky brother Andrew, who was hanging out with us for dinner, asked for seconds.