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Happy Father's Day Recipes 6/18/21

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




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.


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


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)


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)

SWEET & SOUR DRESSING: ½ cup Red Wine Vinegar 1 cup sugar 1 cup oil 1 teaspoon soy sauce

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/


A Mediterranean treat with lusty flavor and buckets of nutrients

Makes 2 servings


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


Author Sue Moran


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


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.