Ingredients

For the celery
• 1 bunch Josie’s Organics celery
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 1 small sweet onion, chopped
• 2 cloves garlic, finely chopped
• 1 Tablespoon fresh thyme leaves, plus a few sprigs for garnish
• 1 teaspoon Kosher salt
• 1½ cups low sodium chicken stock
• ¾ cup heavy cream
• 1 cup Gruyere cheese, finely grated
• Kosher salt and fresh black pepper to taste
For the radishes
• 1 bunch Josie’s Organics radishes, washed, roots and stems/leaves removed and set aside*, cut in half
• 2 Tablespoons olive oil
• ¾ teaspoon Kosher salt
• 3 Tablespoons unsalted butter
• 2 Tablespoons fresh rosemary, finely chopped

Instructions

For the celery
1. Preheat oven to 400°.
2. Remove leaves from celery, wash leaves and place in a small bowl of ice water. Finely chop one rib of celery and place in the ice water with the leaves. Set aside.
3. Trim ends of remaining ribs of celery and peel the outer strings with a vegetable peeler. Cut ribs into 3-4 inch pieces.
4. Heat a large skillet on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and onion and cook until softened, about 5 minutes. Place celery pieces into pan and pour chicken stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celery is just tender (use a knife to test).
5. Transfer ingredients to a 9×13-inch baking dish. Pour cream over celery and sprinkle Gruyere evenly on top. Season with Kosher salt and pepper and garnish with sprigs of thyme.
6. Bake, uncovered, for 30 minutes until golden and bubbly.
7. Remove reserved celery bits and leaves from water, pat dry and scatter on top.
8. DRESS IT UP! Sometimes more cheese is a good thing. To make this dish a little richer and gooey-er, layer additional thin slices of Gruyere over the celery during the last 3-5 minutes of baking. Turn up the oven to broil and place the baking dish back in the oven. Remove when the cheese is melted and golden brown. Finish with the fresh celery bits and leaves before serving.
For the radishes
9. *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
10. Preheat oven to 425°.
11. Toss radishes in olive oil and salt in a medium mixing bowl.
12. Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
13. Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
14. Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
15. Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
16. Serve immediately.
17. DRESS IT UP! If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like Pink Himalayan or truffle salt, are a great way to finish it off.

Ingredients

For the chard
• 2 bunches Josie’s Organics red leaf chard, washed, stems removed and chopped into 1-inch pieces; leaves roughly chopped
• 2 Tablespoons olive oil
• 6 strips bacon, chopped
• 2 large cloves garlic, finely chopped
• ¼ cup dry red wine
• ½ cup golden raisins
• ½ teaspoon crushed red pepper
• Sea salt and fresh ground pepper to taste
For the broccolini
• 1 bunch Josie’s Organic sweet baby broccoli, washed and trimmed; leaves removed, chopped and set aside for the gremolata
• 1 lemon cut into 1/8-inch slices
• 2 Tablespoons extra virgin olive oil
• Kosher salt and fresh ground black pepper
For the gremolata
• ¾ cup pecans, toasted and finely chopped
• 4 large garlic cloves, minced
• Zest plus juice of 1 large lemon
• ½ cup (packed) Josie’s Organics Italian flat leaf parsley, finely chopped
• 1 cup Parmesan cheese, finely grated
• 2 Tablespoons unsalted butter, melted
• ½ teaspoon Kosher salt (add more to taste if needed)
• ½ teaspoon fresh ground black pepper (add more if desired)

Instructions

For the chard
1. Heat olive oil in a large skillet to medium-high. Add bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon and drain on a few layers of paper towel.
2. Reduce heat to medium and add garlic to skillet. Stir until soft, 1-2 minutes. Place chard stems in skillet. Stirring frequently, cook until just tender, about 3 minutes. Transfer stems to a dish or bowl and set aside.
3. Increase heat to medium-high. Add chard leaves to skillet in small batches, stirring with a wooden spoon until they start to wilt, about 3 minutes. Pour red wine over chard and cook another 2-3 minutes until the wine begins to evaporate and the leaves soften completely yet remain green. Add stems, raisins and red pepper. Toss well and season with salt and pepper to taste. Place on a platter and top with bacon.
4. Serve immediately.
For the broccolini
5. Place sweet baby broccoli and lemon slices on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned, about 15-20 minutes. Remove from oven and place on a platter or in a shallow serving dish.
6. While sweet baby broccoli is roasting, mix together broccoli leaves, pecans, garlic, lemon zest, parsley, parmesan, salt and pepper. Drizzle lemon juice and melted butter over mixture and mix well.
7. Sprinkle gremolata over sweet baby broccoli and lemon slices, serve.
8. DRESS IT UP! Sometimes an occasion feels even more like a celebration with extra fancy ingredients. Try swapping the pecans for Marcona almonds or macadamias. You can also quickly turn the gremolata into a baked crumble—just place the sweet baby broccoli and lemons in a deeper baking dish, generously top with gremolata, add a few pats of unsalted butter and pop it back into the oven until melted and browned.