Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Red Leaf Lettuce,
French Green Beans, (Jumbo Baskets)
Cauliflower, (Large and Jumbo Baskets)
Valencia Oranges, , Fancy
Gala, Apples, Extra Fancy
Entrée ( Main Course)
Cream of Celery and Cauliflower Bake
What You Need
10 Sticks Celery
1 head Cauliflower
1 large White onion
3 cloves Garlic
1 bunch Parsley
3 cups Heavy cream
Pinch of Salt
Pinch of Pepper
Pre-heat oven to 350 degrees, you will need a bowl and greased casserole dish.
Begin by chopping celery and cauliflower into even bite sizes. Dice onion, garlic and parsley.
Add diced onion, cauliflower, celery and garlic to a bowl. Toss thoroughly with heavy cream, salt, pepper and parsley.
Transfer ingredients from the bowl into a greased casserole dish and cover with foil.
Roast until tender, this should take about 30 minutes. Remove foil and briefly brown vegetables, serve and enjoy!
HERB-ROASTED TRI-COLORED CARROTS
These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!
Prep Time 5 minutes Cook Time30 minutes Total Time35 minutes
2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots, but you can use all orange)
2 tablespoons olive oil
2 to 3 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped
2 teaspoons lemon juice, optional
Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.
Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.
Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork tender. Baking times will vary based on the size of carrots and personal preference for doneness.
Stir and flip halfway through baking to ensure all sides cook evenly.
Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish) and serve immediately.
Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.
garlic parsley mashed potatoes
You won’t be able to find a better recipe than this one for smooth, creamy garlic mashed potatoes, and you can make it in less than 30 minutes.
Prep Time: 10 minutes Cook Time: 15 minute
9–10 small potatoes (approx. 1 1/2 to 2 pounds)
2 tablespoons unsalted butter
1/4 cup whole milk
3 cloves garlic, finely minced
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Scrub the potatoes well, removing any bad spots or eyes that you see. If any are larger than the others, cut in half to make sure they cook evenly.
Add potatoes to a large pot and cover with water and a pinch of salt. Place on the stove over high heat and bring to a boil. Reduce heat to a strong simmer and cook until fork tender, about 10-12 minutes.
Drain, then mash well in the same pot. Or, puree mixture in the pot with an immersion blender to make it even smoother.
Stir in butter and milk, and continue to stir until mixture is smooth.
Stir in garlic, parsley, salt, and pepper until combined. Season with additional salt and pepper to taste.
The Ultimate Healthy Apple Pie
Yields: 1 pie, 10 slices
Prep Time: 45 mins Cook Time: 1 hr 10 mins
Inactive Time: 4 hrs Total Time: 5 hrs 55 mins
This truly is the best healthy apple pie I’ve ever had! It has a rich flaky crust, sweet filling, and lots of cozy spices. It’s perfect for Thanksgiving, the 4th of July, or any time you’re craving apple pie! It’s best if eaten within 24 hours (otherwise, the crust starts to turn a bit soft).
FOR THE CRUST
1 cup (120g) white whole wheat flour (measured like this)
½ tsp salt
4 tbsp (56g) cold butter, cut into cubes
2 tsp nonfat milk
1 tsp pure maple syrup
¾ tsp vanilla extract
1-2 tsp ice water
FOR THE FILLING
generous 2 ½ cups (305g) ⅛”-thick slices Fuji apple, cut in half (about 2 medium)
generous 2 ½ cups (305g) ⅛”-thick slices Gala apple, cut in half (about 2 medium)
heaping 1 ½ cups (175g) ⅛”-thick slices Granny Smith apple, cut in half (about 1 medium)
3 tbsp (24g) cornstarch
2 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
3 tbsp (45mL) water
1 tbsp (15mL) pure maple syrup
To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter, the back of a fork, or two knives until the mixture resembles coarse crumbs. In a separate bowl, stir together the milk, maple syrup, vanilla extract, and ½ teaspoon of ice water. Sprinkle the liquid mixture over the flour mixture, and stir until fully incorporated. Continue to add ice water, ¼ teaspoon at a time, until the mixture comes together to form a dough.
Place a large sheet of plastic wrap on the counter. Using your hands, form the dough into a 1”-thick circle. Place the dough in the center of the plastic wrap, and lay another large sheet of plastic wrap on top. Fold up the excess plastic wrap, and refrigerate the dough for at least 30 minutes. (If chilled longer than 1 hour, let the dough “thaw” on the counter for 5-15 minutes, depending on how much longer it was chilled, before rolling it out.)
While the dough chills, prepare the filling. (NOTE: I typically wait to slice the apples until now to save time!) Toss together the apple slices, cornstarch, cinnamon, allspice, and nutmeg until the spices are evenly distributed on the apples. Drizzle in the maple syrup and water and toss the apples again until they’re evenly coated.
Preheat the oven to 425°F and place a dark metal baking sheet into the oven on the middle rack. Lightly coat a regular 9” pie plate (not deep dish!) with cooking spray.
Leaving the dough between the sheets of plastic wrap, roll it out until it’s 1” to 2” wider than the top of the pie plate. Peel off the top layer of plastic wrap, and gently invert the pie dough into the prepared pie plate. Peel off the second layer of plastic wrap, and gently press the pie dough into place. Trim the overhang.
Transfer the filling on top of the pie dough, and gently but firmly press down to eliminate as much space between the apples as possible. (I use my hands to do this!) Cover the top of the entire pie plate with foil, trying to “bump up” the center so it’s not touching the apple slices.
Place the foil-covered pie plate on the dark metal baking sheet in the oven. Bake the pie at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F, and continue to bake for an additional 40 minutes. Carefully remove the foil from the top of the pie plate and continue to bake at 350° for another 15 minutes (for a total of 70 minutes) or until the outer crust is golden in color. Let the pie cool completely to room temperature before slicing and serving.
Entrée (Main Course)
Easy Potato Stew
This easy potato stew is so delicious and comforting. The starchy potatoes are combined with carrots, celery, peas and are gently cooked in a thick, flavorful broth. Perfect for crusty bread to sop it all up!
Prep Time 7 mins Cook Time 33 mins Total Time 40mins
1 ½ Tbsp olive oil
1 large onion (any color)
3 garlic cloves, minced or pressed
3 medium-sized carrots, diced
2 celery ribs, diced
1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes)
1 tsp dried rosemary
½ tsp Italian herbs
¼ tsp dried thyme
1 Tbsp soy sauce
1 ½ Tbsp Dijon mustard
1 Tbsp tomato paste
¾ tsp fine salt, or according to taste
⅛ tsp black pepper, plus more to serve
3 cups (720 ml) low-sodium vegetable broth or water
1 cup frozen peas
Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
Add the diced carrot, celery and toss until combined.
Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
Turn the heat off, taste and adjust the seasoning according to your liking.
Serve with freshly ground black pepper and warm crusty bread. Enjoy!
Broth: if you use chicken or vegetable broth rather than water or low-sodium broth, it’s important to adjust the seasoning at the end and not at the beginning, as you never really know how salty the broth is.
Storage: this potato stew will keep in the fridge in an airtight container for up to 4 days. It will absorb all the liquid significantly as it sits and to reheat, add some water until it’s thinned to the desired consistency, then gently warm over medium-low heat. It’s also freezable.
Recipe variations: for more plant-based protein, you can add either 1 can of chickpeas, 1 can of white beans or 3/4 or 1 cup of dried lentils. Rinse, drain and add them to the recipe when you add the potatoes. Whatever pulses you decide to use, make sure to adjust the quantity of broth accordingly, and keep in mind the dried lentils needs more liquid than canned beans. Trust your judgement and add liquid until you get the desired consistency.
Mom's Bean Salad
Cook Time: 10 mins Total Time: 15 mins Servings: 6
1 lb fresh green beans or mix with wax beans
1/2 cup dry kidney beans, soaked for at least 6 hrs or 1 15oz can, rinsed and drained
1 1/2 cups white onion sliced thin
1/3 - 1/2 cup white sugar
1/4 cup olive oil
1/3 cup white vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 tablespoon fresh parsley minced
If using dry kidney beans, add beans to a medium sized bowl with 2-3 cups of water. Let soak at least 6 hours or overnight. Drain and rinse.
if using Canned beans: Drain into a colander and rinse.
If using fresh green beans (and/or) wax beans, bring a large pot of water to a boil. Trim ends off of beans and cut in half. Once the water has come to a boil, add beans and blanch for at least 5 minutes. This will produce a crunchy green bean, for a softer bean let cook for 10-15 minutes. See recipe notes for canned and frozen.
Strain green beans and add to a large bowl with ice water to stop the cooking.
Meanwhile, create dressing by adding oil, Dijon mustard, vinegar, sugar, salt, and pepper to a small bowl (we love to use a measuring cup with a pour spout). Whisk with a fork until sugar has dissolved.
Drain green beans and add them to a large bowl with onions and kidney beans and mix well.
Pour dressing on and mix well. Top with fresh parsley.
Cool in fridge before serving. This salad is best served the next day!
Storing: Store in an airtight container for up to a week. The next day and the day after are when the salad is at its best, making this salad perfect for meal prepping!
Canned Green Beans: Use canned green beans or wax beans, 2 cans of green or 1 of each, and just drain and rinse before adding to the bowl.
Canned Kidney Beans: Use canned kidney, pinto, navy, great northern, or garbanzo beans, and just drain and rinse before adding to a bowl. Use 1 total can.
White Vinegar: Use apple cider vinegar or unseasoned rice wine vinegar.
Sugar: Adjust to your preferred sweetness. Use as little as 1/3 cup up to 3/4 cup. If using 3/4 cup of sugar, up the vinegar or 2/3 cup.
Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing
Total: 45 min (includes cooling time) Active: 15 min Yield: 4 to 6 servings
1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar
For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
Orange Peel Pound Cake
Yield:1 9-inch loaf
2 cups (240 g) whole wheat pastry flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (180 g) plain Greek yogurt or sour cream
2 ounces (60 ml) orange juice + 1 tablespoon (10 g) orange zest
1/2 cup (112 g) softened butter
1/2 cup (100 g) pure cane sugar
2 teaspoons (10 g) vanilla extract
2 eggs, at room temperature
1 cup (235 ml) orange juice (from about 2 navel oranges)
Peel of 1 navel orange, white piths removed
3 tablespoons (36 g) pure cane sugar
Pinch of baking soda (optional)
Preheat the oven to 350°F (180°C or gas mark 4) and place a rack in the center of the oven. Spray an 8.5 x 4-inch (21 x 10-cm) loaf pan with cooking spray and line it with a 3 to 4-inch (7.5 to 10-cm)-wide strip of parchment long enough to stretch across the pan and up the sides with a little hanging over.
To make the cake, sift together the flour, baking soda and salt in a bowl and set aside. Combine the yogurt, orange juice and orange zest in another bowl and set aside.
Beat the butter, sugar and vanilla together in a large bowl with an electric hand mixer, or in a stand mixer with a paddle attachment, until fluffy. Add the eggs, one at a time, mixing until just combined before adding the next egg. Then add the flour mixture in 2 batches, alternating with the sour cream mixture. Pour the batter into the oiled loaf pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. You can place a sheet of aluminum foil loosely over the cake toward the end while it bakes so it doesn't brown too much.
Remove the pound cake from the oven, and let it rest for at least 20 minutes before lifting it from the pan. Transfer to a wire rack to cool for at least another 10 minutes before slicing.
To make the glaze, in a saucepan, combine the orange juice, orange peel and sugar. Bring the juice to a boil, then lower the heat to a simmer and let it cook until it's reduced to half, about 10 minutes. If the syrup tastes slightly bitter, stir in a pinch of baking soda to neutralize. Drizzle the syrup over the warm pound cake and serve.
Meal # 3
Entrée (Main Course)
Holiday Stuffed Portabellas
Prep: 15 minutes Cook: 30 minutes
6 large portabella mushrooms, stems chopped and reserved
1 cup chopped onion
3/4 cup finely chopped celery
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-oz. box Stove Top Cornbread Stuffing Mix
1/2 cup sweetened dried cranberries
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place mushroom caps on the baking sheet, rounded sides down. Bake until slightly tender, about 8 minutes.
Remove sheet, but leave oven on. Blot away excess moisture from mushroom caps.
Bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, celery, and mushroom stems. Cook and stir until slightly softened and lightly browned, 6 - 8 minutes.
Transfer cooked veggies to a bowl.
Add butter and 1 1/2 cups water to the (empty) pot, and bring to a boil. Once water boils, remove from heat. Add stuffing mix, cooked veggies, and dried cranberries. Mix until water has absorbed.
Distribute stuffing mixture among the mushroom caps. Bake until slightly crisp on top, about 12 minutes. Serve 'em up!
MAKES 6 SERVINGS
Russet Potato Salad
Prep 20 Min Total1 Hr 55 Min Servings 8
3 lb fresh russet potatoes, cut into fourths (about 4 large)
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
½ cup chopped fresh dill weed
½ teaspoon salt
½ teaspoon pepper
½ cup chopped celery
½ cup finely chopped onion
In 5-quart Dutch oven, cover potatoes with water. Heat to boiling; reduce heat to low. Cover; cook potatoes 20 to 25 minutes or until tender. Drain; cool 10 minutes.
Peel potatoes; cut into 1/2-inch cubes. Place in large bowl.
In small bowl, beat mayonnaise, mustards, dill weed, salt and pepper with whisk. Toss potatoes with mayonnaise mixture. Stir in celery and onion until well blended.
Cover; refrigerate about 1 hour to blend flavors. Serve cold. Cover and refrigerate any remaining salad.
healthy mixed vegetable casserole recipe
1 cup grated parmesan cheese (about)
2 cups fresh spinach
1 cup chopped carrots
1 cup finely chopped onions
1 cup corn
1 cup cauliflower florets
1 cup chopped zucchini
1/2 cup green peas
A little olive oil
Preheat oven to 375 degrees.
In a large skillet, cook for about 5-7 minutes (high) the finely chopped onions with some olive oil, salt and pepper to taste.
Add the zucchini and cook for another 3-5 minutes in medium heat. Take the skillet out of the heat.
The rest of the vegetables (except spinach) need to be steamed first for about 5-8 minutes then you can place them in the large skillet. Remember you can use any vegetables you want and add more or less according to taste.
In a separate bowl, mix the 4 eggs well.
Mix everything together, adding the spinach also. Place it in an oven safe casserole dish.
Finally, add the parmesan cheese on top.
Bake for about 15-20 minutes in the oven at 375 degrees
Any and all of the vegetables can be swapped out for others that you have on hand.
You can also swap the Parmesan cheese for other types of cheese, or leave it out entirely and add in some fresh herbs and seasonings.
Apple Carrot Orange Smoothie
yield: 3 prep time: 10 MIN total time: 10 MIN
This delicious Apple Carrot Orange Smoothie recipe will help you keep healthy and boost your immune system! Easy, Vegan & Healthy.
1 cup water
1/2 tsp ginger
1/4 tsp turmeric
1/4 tsp cayenne pepper
Peel carrots and apples, cut into smaller pieces. Remove seeds from apples. Cut oranges in half and squeeze the juice.
Add carrots and orange juice to blender and blend until smooth. Then, add apples, spices and water as needed and blend again.
Serve with some orange slices for decoration.