Recipes to celebrate Dad, which 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 Ingredients
Green Kale
Delicata Squash
Broccoli Crowns
Red Butter Lettuce
Fresh Sage
Rainbow Carrots
Sweet Potatoes
Gala Apples
Bananas
Plums
Mangos
We hope these recipes inspire. Feel free to adapt and substitute according to your personal likes and ingredient availability.
Meal 1
Delicata Squash and Apples with Cider Vinaigrette
Serves 4-6
3 delicata squash, sliced in half lengthwise, seeded and sliced into 1/2 inch half-moons
3 medium sized apples, cored and sliced into eighths
3 tablespoons olive oil, divided
Flaky sea salt
1 cup apple cider
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup fresh parsley, finely chopped
Preheat the oven to 400 degrees. Drizzle 1 tablespoon of olive oil on a rimmed baking sheet. Scatter the squash slices evenly in one layer, sprinkle a pinch of flaky sea salt over and roast for about 20 minutes, until soft and nicely browned. Remove the pan from the oven and use a spatula to gently move the squash to a serving plate. Drizzle 1 tablespoon of olive oil on the pan and scatter the apple slices in an even layer. Roast until soft and browned, about 15 minutes. Remove and let cool.
While the squash and apples are baking, make the vinaigrette. Bring the cup of apple cider to a boil in a small sauce pan, lower the heat to medium and let simmer until it reduces by almost half, about 10 minutes. Let cool. Whisk in the cider vinegar, Dijon, maple syrup and remaining tablespoon of olive oil.
Gently tuck the apple slices in among the squash slices. When ready to serve, drizzle some of the cider vinaigrette over and scatter the parsley. Serve room temperature.
http://www.bluekaleroad.com/2013/11/delicata-squash-and-apples-with-cider.html
Creamy pumpkin, sage, broccolini and kale pasta
10m prep
35m cook
4 servings
This creamy pumpkin and pasta will fill you up, but is also lower in fat and calories
Ingredients
500g peeled butternut pumpkin, cut into 4cm pieces
Dried chilli flakes, to taste
250g spiral spelt pasta
2 bunches broccolini, trimmed, cut into 4cm lengths
2 tsp extra virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, thinly sliced
1 tsp finely grated lemon rind
1 tbsp chopped fresh sage
100g trimmed kale leaves, roughly chopped
125ml (1/2 cup) Bulla Cooking Cream
Baby parsley leaves, to serve (optional)
Method
Step 1
Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray. Sprinkle with chilli flakes. Spray lightly with olive oil. Bake for 25 minutes or until golden and tender.
Step 2
Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, adding broccolini for the last 2 minutes of cooking time. Drain. Return to saucepan.
Step 3
Heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, lemon rind and sage. Cook for 1 minute or until aromatic. Add the kale and cook, stirring, for 2 minutes or until wilted.
Step 4
Add the kale mixture and roasted pumpkin to the pasta. Add in the cream and toss to combine. Season. Divide among plates and sprinkle with parsley, if using.
crunchy broccoli salad & homemade sweet & sour dressing SALAD: 1 head of Boston BUtter Lettuce 1 large bunch of broccoli (crowns only)
CRUNCHY TOPPINGS 1 cup chopped pecans (walnuts or almonds) 1 package Ramen noodles, crumbled up into small pieces 1 stick of butter chopped green onions (optional - I skip 'em because I don't "do" raw onion)
INSTRUCTIONS For the salad, finely tear the lettuce and chop the broccoli. Toss together, cover, and refrigerate until ready to serve. For the crunchy toppings, start by melting the butter in a skillet. When the butter is hot (careful not to scorch it!), add the pecans and broken noodles; cook until brown and crispy. Drain on a paper towel and store in a Ziploc (with paper towel) until ready to serve. For dressing, heat vinegar until boiling (1-2 minutes). Add the sugar, then shake or stir vigorously until dissolved. Add soy sauce and oil and shake again. Refrigerate until ready to serve. Immediately before serving, toss the salad and toppings together. Shake dressing until mixed well and pour over the other ingredients, lightly tossing it until it's all coated! This salad can be prepared ahead of time and mixed up at the last minute. https://rosebakes.com/crunchy-oriental-broccoli-salad-with-homemade-sweet-sour-dressing/
BAKED APPLES WITH PLUMS, FETA, ALMONDS AND HONEY
A Mediterranean treat with lusty flavor and buckets of nutrients
Makes 2 servings
Ingredients
2 medium apples
1/2 teaspoon ground cinnamon
2 plums, cut in eight wedges
1 teaspoon butter, cut in small bits
4 teaspoons crumbled feta
4 teaspoons sliced almonds
2 teaspoons honey (or more to taste)
Coat a baking dish with cooking spray. Preheat the oven to 400F.
Peel the bottom half of the apples; remove the core without cutting through the bottom of the apple. Run the tines of a fork around the apples (both peeled and unpeeled areas) to make a decorative pattern. Roll the apples in the cinnamon, brushing the excess off so the cinnamon lodges in the pattern made with the fork.
Nestle the plum slices in the cavity of the apple and place the bits of butter between the slices. Place the apples in the baking dish and pour 1/2 cup water in the pan. Bake for 30 minutes, and replenish the water in the pan is dry. Bake until the apple is tender, about another 15 minutes.
Place each apple on a plate and sprinkle with half the feta and almonds. Drizzle with honey and serve immediately
Meal 2
Roasted Sweet Potatoes with Buckwheat Honey and Sage
Course Side Dish
Cuisine American
Prep Time10 minutes
Cook Time1 hour
Yield4 servings
Calories150kcal
Author Sue Moran
Ingredients
2 large, or about 3 medium, sweet potatoes, sliced into thin rounds
3 tsp buckwheat honey, or other strongly flavored honey
3 tsp olive oil
salt and pepper, to taste
3 tbsp fresh sage, sliced, plus a few small leaves for garnish
Instructions
Preheat oven to 375F. Lightly butter a baking dish (I used an 11 inch oval gratin dish)
Arrange the sliced sweet potatoes in an overlapping spiral in your dish. Fit them in as snugly as you can but try to keep them in a single layer so they cook evenly. Overlapping is fine, see photos in post for reference.
Drizzle 2-3 tsp of olive oil over the sweet potatoes, along with about 2 tsp of the buckwheat honey. Sprinkle with salt and pepper, and bake for about 60-70 minutes until the potatoes are tender. Pierce with the tip of a small sharp knife to check.
Remove the potatoes from the oven. For a nice glossy sheen, brush on a little more olive oil on top of the potatoes, and lightly drizzle with another 1/2 or 1 tsp of buckwheat honey. Sprinkle with the fresh sage.
KALE SALAD WITH RAINBOW CARROTS AND CRANBERRIES (AIP, PALEO, WHOLE30)
Ingredients
1 bunch kale, torn into tiny pieces, stems removed (2-3 cups loosely packed)
1 tbsp avocado oil
dash pink sea salt
2 cups brussels sprouts, finely sliced
1 cup rainbow carrots, thinly sliced
1/2 cup dried cranberries, unsweetened
Coconut Parmesan
1/2 cup coconut flakes, unsweetened
2 tbsp nutritional yeast
1/2 tsp garlic powder
2 tsp avocado oil
dash pink sea salt
Dressing
3 tbsp balsamic vinegar
2 tbsp olive or avocado oil
sea salt to taste
Instructions
Start by placing the kale pieces in a large bowl. Make sure the pieces are shredded very small. You can tear them by hand or use kitchen shears for this. Then, add about 1 tbsp avocado oil and a sprinkle of sea salt and massage them into the kale leaves by hand for 1-2 minutes.
Add the brussels sprouts, carrots, and cranberries. Set aside.
Make the coconut parmesan. In a food processor, combine the coconut parmesan ingredients and blend. Leave some little lumps in it for texture (if desired).
Add the coconut parmesan to the salad.
Make the dressing. Serve the salad with the dressing drizzled over-top. Enjoy!
Notes
Storage: This salad (like most) is best eaten fresh. If you want to make it and save for later, this can be done 1 day in advance, but be sure to wait on adding the olive oil and vinaigrette until it’s almost time to serve. Store the veggies in an air-tight container until you're ready to use them.
https://foodcourage.com/kale-salad-with-rainbow-carrots-and-cranberries/#wprm-recipe-container-33001
Easy Mango Banana Smoothie
Ingredients
yields 8 servings 2 mangos - peeled, seeded, and sliced 2 bananas 2 cups vanilla yogurt 2 cups milk or nut mylk of your choice Directions Step 1 Blend mangos, banana, vanilla yogurt, and milk in a blender until smooth. https://www.allrecipes.com/recipe/231851/easy-mango-banana-smoothie/ Meal 3
Kale Salad with Carrot Ginger Dressing Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Serves 4 This happy, feel-good kale salad recipe is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!
Ingredients Carrot Ginger Dressing (See notes) ½ cup chopped roasted carrots, from 3/4 cup raw carrots 1/3 to ½ cup water ¼ cup extra-virgin olive oil 2 tablespoons rice vinegar 2 teaspoons minced ginger ¼ teaspoon sea salt
Salad 1 batch Roasted Chickpeas 1 bunch curly kale, stems removed, leaves torn 1 teaspoon lemon juice ½ teaspoon extra-virgin olive oil 1 small carrot, grated 1 small red beet, grated* ½ watermelon radish, very thinly sliced 1 avocado, cubed 2 tablespoons dried cranberries ¼ cup pepitas, toasted 1 teaspoon sesame seeds Sea salt & Freshly ground black pepper
Instructions Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve. Notes - Make the dressing ahead so it has time to chill in the fridge before adding to the salad. https://www.loveandlemons.com/kale-salad/
ROASTED RAINBOW CARROTS WITH SWEET POTATOES AND POMEGRANATE PREP TIME20 mins COOK TIME40 mins TOTAL TIME1 hr SERVINGS4 -6 servings INGREDIENTS 2 pounds of carrots. If you can find several different colors of carrots its even prettier 1 pound of sweet potatoes 5 shallots (or onions) 2 tablespoons of ghee. You can substitute vegetable oil and add 1 tablespoon of butter after roasting salt and pepper 2 tablespoons chopped parsley 2 tablespoons chopped chives 1 pomegranate (can substitute soaked dried cranberries)
INSTRUCTIONS Heat your oven to 350 degrees. Wash, dry and peel the carrots. If they are less than a 1/2 inch thick you can leave them whole. If they are larger you can cut them down I didn't peel the sweet potato. Cut each sweet potato into 6-8 slices Peel the shallots Add all of the vegetables to a sheet pan lined with foil Add the ghee, salt and pepper. Toss the vegetables to coat. Roast for 30 -40 minutes turning occasionally. All the vegetables should be tender Remove the vegetables from the oven and place on a serving platter or individual plates Sprinkle with herbs Cut the pomegranate in half and squeeze over the vegetables. https://sweetsavant.com/roasted-rainbow-carrots-with-sweet-potatoes-and-pomegranate/ TAKE TO WORK FRUIT SALAD PREP TIME: 10 MINUTES TOTAL TIME: 10 MINUTES SERVINGS: 2 PEOPLE Take 10 minutes in the morning to make yourself a take-to-work mango fruit salad and start your work day with a lovely healthy breakfast! INGREDIENTS (all optional – use what you have. clean out your fridge) ▢1 donut peach ▢1 nectarine ▢1 mango ▢1 plum ▢1 kiwi ▢1 banana ▢1 apricot ▢1 orange ▢1/2 cup sunflower seeds ▢1/4 cup dried coconut INSTRUCTIONS Cut up all your fruit except orange and add to a big bowl. Add sunflower seeds, then juice of orange (yes, it has to be the juice only, this is what will prevent the other fruit from going brown). Give the salad a good stir and spoon into a air-tight container suitable to take to work or school. Enjoy NOTES: Add / subtract fruits as you wish. Add almonds, walnuts, pecans, chia, sesame, hemp seeds, dried cranberries, raisins etc. https://greenhealthycooking.com/mango-fruit-salad/ Sage Herbal Tea Recipe Prep:5 mins Cook:35 mins Total:40 mins Servings:3 to 4 servings Yield:3 to 4 cups
A basic sage tea is easy to make. Simply pour about 1 cup boiling water over about 1 tablespoon of sage leaves and steep to the desired strength before straining out the leaves. However, you also can make a more refined (and surprisingly delightful) version of sage tea with the recipe below. It combines fresh sage leaves with lemon and a bit of sugar.
This herb not only has a distinctive taste but also several nutritional benefits. Sage is high in vitamin K and is a good source of vitamin A, fiber, calcium, iron, folate, magnesium, and manganese. It also boasts high doses of B vitamins, vitamins C and E, and copper and thiamin. Sage is also loaded with antioxidants.
Ingredients 4 cups water 1/2 ounce fresh sage leaves (roughly 45 leaves) 2 tablespoons sugar 1 1/2 teaspoons lemon zest 3 tablespoons lemon juice Steps to Make It Gather the ingredients. Bring the water to a boil. Keep water at a simmer and add the sage leaves, sugar, lemon zest, and lemon juice. Stir well. Allow to steep for 20 to 30 minutes, or to taste, stirring occasionally. Then strain out the sage leaves and lemon zest. Serve hot or chilled with ice.