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Healthy Recipes for 12/28/23

Check out these amazing recipes 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



               

MEAL 1

 



 Zucchini Spinach Frittata with Mini Heirloom Tomatoes

 

 

 YIELD: 4

Zucchini Spinach Frittata with Mini Heirloom Tomatoes. Quick and easy meal to whip up for brunch or breakfast for dinner!

PREP TIME 13 minutes COOK TIME 12 minutes TOTAL TIME 25 minutes

Ingredients

●     1 tablespoon extra virgin olive oil

●     1 small white onion, chopped

●     1 large zucchini, chopped (about 2 cups)

●     1 bell pepper (or a few baby bell peppers), your choice of color - I used red and orange minis

●     1/2 teaspoon dried oregano

●     1/2 teaspoon dried thyme

●     2 cups baby spinach leaves ,packed

●     4 large eggs

●     1/2 cup milk

●     1/2 cup shredded mozzarella cheese

●     large handful of mini heirloom tomatoes (cherry tomatoes will work too)

●     salt and pepper, to taste

●     sprinkle of nutmeg (optional)

Instructions

  1. Preheat oven to 400°F.

  2. Meanwhile, in an 8 inch cast iron skillet (or similar), heat oil over medium-high heat. Add onion and saute for 1-2 minutes until onion is translucent.

  3. Add chopped zucchini, bell pepper, oregano and thyme and saute for an additional 4-5 minutes or until zucchini is tender.

  4. Carefully mix in spinach to vegetables with a spatula while it cooks down. Should only take a minute or so for spinach to cook.

  5. In a small bowl, whisk together eggs and milk. Add to vegetable mixture in skillet, and cook on stove for 5 minutes.

  6. Top with tomatoes, salt and pepper, and cheese and bake at 400°F for 10-12 minutes until egg is cooked and cheese is melted. Option to turn on high broiler for 2-3 minutes at end to pop the tomatoes and brown the cheese.

  7. Sprinkle with nutmeg to finish (optional) and serve! : YIELD: 4

 

 

 

Broccoli Salad with Kidney Beans and Bell Pepper

 

Ingredients

 

For the salad

        2 cups broccoli (florets)

        1 cup cooked kidney beans

        2 tablespoons crushed almonds

        ¼ cup fresh cilantro (thinly sliced)

        1 medium green bell pepper (chopped)

        1 medium red bell pepper (chopped)

        1 medium scallion (thinly sliced)

For the dressing

        1 dash black pepper (ground)

        ½ tsp sea salt

        2 tbsps vegan mayonnaise

Directions

  1. Boil the broccoli florets for about 3-4 minutes until cooked but still a bit crunchy.

  2. Add all the salad ingredients to a bowl and mix.

  3. In a small bowl mix the dressing ingredients and mix well.

  4. Pour the dressing on the salad and toss.

  5. Adjust the taste, serve the salad in a bowl or a plate. Enjoy!

 

 

LIDIA’S SWISS CHARD POTATOES

 

 

Lidia’s Swiss Chard Potatoes recipe is a creative and lightened version of mashed potatoes, relying on garlic and olive oil for flavor.

         

 Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 mins Yield: 4 servings

 INGREDIENTS

 

●     2 lbs Swiss chard, rinsed

●     3 medium potatoes, peeled and quartered

●     4 tbsp extra virgin olive oil, divided

●     4 cloves garlic, minced

●     salt and pepper to taste

 

INSTRUCTIONS

  1. Prepare the Swiss chard: use a sharp paring knife to remove the thick stems from the chard, then thinly slice the stems. Set aside in a pile. Coarsely chop the chard leaves, and set aside in a separate pile.

  2. Boil the potatoes: Bring a large pot of water to a boil, then add the potatoes.

  3. Add the chard: After 20 minutes, add the sliced chard stems to the pot of boiling water. Cook the stems for 10 minutes, then add the chard leaves and boil for another 5 minutes. Drain in colander.

  4. Start garlic in skillet: Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, cook about 1 minute until the begins to brown.

  5. Add the cooked chard and potatoes, season lightly with salt and pepper. Cook, stirring and gradually mashing the potatoes, until the liquid is absorbed and the potatoes are coarsely mashed. Add the remaining 2 tablespoons of olive oil, season to taste with salt and pepper. Stir to combine the added olive oil and seasonings. Add a bit more olive oil if needed to achieve desired consistency. Serve and enjoy as a substantial side dish.

NOTES

●     I like to use yellow potatoes for mashing in recipes like this, but other types such as russet would work.

 

 

 

MACERATED WINTER FRUIT

Acidity in the lemon juice, grapefruit, and pineapple keeps the apple from browning, so you can prepare this colorful side up to a full day in advance.

Yield:

8 servings (serving size: about 2/3 cup)

 

Ingredients

●     1 cup diced fresh pineapple

●     ½ cup apple juice

●     1 tablespoon honey

●     1 (3-inch) cinnamon stick

●     2 cups diced Fuji or Gala apple (about 2 apples)

●     1 cup pink grapefruit sections (about 1 large grapefruit)

●     1 cup seedless red grapes, halved

●     ½ cup sweetened dried cranberries

●     1 tablespoon Grand Marnier (orange-flavored liqueur)

●     1 tablespoon fresh lemon juice

Directions

 

●     Combine diced pineapple, apple juice, honey, and cinnamon stick in a small saucepan over medium heat; cook for 2 minutes or until honey dissolves, stirring frequently. Pour into a large bowl. Add apple and remaining ingredients, and toss gently to combine. Cover and refrigerate for 1 hour or up to 24 hours. Discard cinnamon stick.

 

 

 

MEAL 2

 



 

Zucchini, Broccoli and Chicken Stir-Fry


INGREDIENTS: Chicken and Veggies:

        1 lb chicken breast (boneless skinless), cut into 3/4" pieces

        2 Tbsp cooking oil (I used extra light olive oil), divided

        1 lb broccoli cut into florets (about 5 cups)

        1-2 Zucchini

        1 small yellow onion sliced into strips

        1/2 lb white button mushrooms thickly sliced

Stir Fry Sauce:

        2/3 cup low sodium chicken broth

        3 Tbsp low sodium soy sauce

        2 Tbsp light brown sugar packed (or honey to taste)

        1 Tbsp corn starch

        1 Tbsp sesame oil

        1 tsp fresh ginger peeled and grated (lightly packed)

        1 tsp garlic (2 small cloves) grated

        1/4 tsp black pepper plus more to season chicken

        In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.

        Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbsp oil. Add chicken in a single layer and let it sit undisturbed for 1 minute to get a good sear then stir fry for another 5 minutes or until golden brown just cooked through then remove to a bowl and loosely cover to keep warm.

        In the same skillet, add another 1 Tbsp oil along with broccoli florets, sliced onion, and sliced mushrooms. Stir fry 3 minutes or until mushrooms are softened and broccoli is crisp-tender then reduce heat to medium/low.

        Give the sauce a quick stir in case there was any settling of starch and pour all of it over the vegetables. Simmer 3-4 minutes or until sauce is thickened and garlic and ginger are mellowed in flavor. To thin the sauce, add water a tablespoon at a time.

        Return chicken to the pan and stir another 30 seconds or until heated through. Add more soy sauce to taste if needed and serve over hot rice.

 

 

 

BEET STUFFED PEPPERS

 

●     Take 3 average size beets, wash and peel the skin.  Grind the beets in the food processor.  Next, mix seasoned bread crumbs into the ground beets.  I used about a 50/50 ratio of bread crumbs to beets.  The bread crumbs absorb the moisture that the beets cook off.

●     Wash and core 2 green peppers.  A tip I learned from a friend when baking stuffed peppers is to briefly cook the peppers in boiling water to soften them.  This way they are more pliable and do not tear when you stuff them.

●     Next, you guessed it, stuff the peppers with the beet mix.  I sprinkled fresh shredded parmesan cheese to the top along with more bread crumbs.  Also, a dollop of raw honey (my favorite sweetener) on top complements the beet flavor very well.  The honey will cook into the stuffed pepper.

●     Bake at 325 for about 50 minutes and enjoy!



simple spinach salad

 

YIELD: 4 SERVINGS

Simple Spinach Salad

 

Spinach salad with a simple dressing made from lemon juice & olive oil topped with cheese, walnuts, and cracked black pepper.

PREP TIME

3 minutes

COOK TIME

5 minutes

TOTAL TIME

8 minutes

 

Ingredients

●     5oz baby spinach

●     1 tablespoon lemon juice

●     3 tablespoons olive oil

●     1/3 cup grated parmesan or Romano cheese

●     2 tablespoons diced walnuts

●     fresh ground black pepper

Instructions

  1. Optional: To toast the walnuts*. Add walnuts to a small ungreased skillet over medium heat. Let the diced walnuts warm up, stirring occasionally until they just begin to darken and become fragrant, this usually takes about 5-6 minutes. Remove the skillet from the heat, give the walnuts a little shake, and let the walnuts rest on the warm skillet 2-3 more minutes to finish toasting until ready to add to the salad.

  2. Meanwhile add the spinach to a large bowl and drizzle with lemon juice and olive oil.

  3. Toss the spinach to coat in the lemon juice and olive oil. Add cheese, walnuts, and a dash of freshly cracked pepper. Toss again and serve immediately.

  4.  

 

Easy Italian Apple Cake (Torta Di Mele) 


If you’re looking for a quick and easy dessert that’s always a crowd pleaser, this easy Italian apple cake, or torta di mele, is it. You need just 6 ingredients and one bowl to make it, and it’s easy to make ahead or freeze.

 

Prep Time 15 minutes Cook Time 1hour Total Time 1 hour 15 minutes

Servings 6

Ingredients

●     1 cup self-raising flour (Alternatively, use all-purpose flour and add 2 teaspoons baking powder.)

●     ½ cup sugar

●     1 lemon rind and juice

●     3 large eggs lightly beaten

●     4.5 ounces butter melted (½ cup or a stick - alternatively, use ½ cup oil)

●     4 apples (Or 2.5 to 4 apples (see note below), depending on size, peeled & sliced thinly)

●     1 teaspoon cinnamon optional

●     ¾ cup pine nuts ½ cup in batter, ¼ cup on top - optional

●     Icing sugar for sprinkling at the end

to serve

●     icing sugar for sprinkling over the top

●     cream, ice cream or custard (optional)

Instructions

  1. Pre-heat the oven to 355F / 180C.

  2. Line an 8 inch round cake pan with baking paper and lightly grease with butter or spray with oil.

  3. Zest and juice the lemon and set the zest aside. Put the chopped apples in a small bowl and pour the lemon juice over them.

  4. 1 lemon, 4 apples

  5. Combine the flour, sugar and lemon zest together in a large bowl, then add the eggs, melted butter, cinnamon & pine nuts (if using) and 2/3 of the apples. Stir until just combined.

  6. 1 cup self-raising flour, ½ cup sugar, 3 large eggs, 4.5 ounces butter, 1 teaspoon cinnamon, ¾ cup pine nuts, 1 lemon

  7. Tip the batter into the cake pan and smooth on top, then arrange the rest of the sliced apples on the top in a circle pattern (see photos in post and recipe video). Sprinkle over extra cinnamon (optional) and the rest of the pine nuts (if using).

  8. Bake for about 1 hour, or until a skewer pushed into the centre of the cake comes out clean. Check after 45 minutes, then every 5 minutes after that.

  9. Cool, then sprinkle with a bit of icing sugar before serving. Serve slightly warm or cold alone or with ice cream or whipped cream.

  10. icing sugar for sprinkling over the top, cream, ice cream or custard (optional)

 

 

 

MEAL 3

 



ESCAROLE BEAN POTATO SOUP

 

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes

Yield: 6 Servings

 

Base Ingredients:

        1 large yellow onion, finely diced

        1 carrot, chopped into pennies

        1 celery rib, finely diced

        8 cups water (or broth)

        1 cup low-sodium vegetable broth*

        2 Tablespoons tomato paste

Spice/Herb Ingredients:

        1 teaspoon garlic powder

        1 teaspoon onion powder

        2 Tablespoons dried minced onions

        1 teaspoon dried basil (+/-)

        ½ teaspoon dried parsley (+/-)

        ½ teaspoon Italian seasoning (+/-)

        1 bay leaf

        Pinch cayenne pepper

        2 teaspoons sea salt (+/- to taste) *

        ¼ teaspoon black pepper (+/- to taste)

Other Ingredients:

        4 cups potatoes, small cubes

        1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed

        1 head escarole (+/- to taste)

Optional Toppings:

        Fresh basil, chiffonade

         

Instructions

        In a large ceramic or enamel lined Dutch oven or similar stock pot, add the finely diced onion and celery, sauté until they begin to soften, approx. 3 to 4 minutes.

        Then add all the remaining ingredients into the pot except the potatoes, beans and escarole. Bring to a boil then lower the heat to medium-low and cook for 5 minutes.

        After 5 minutes, add the cubed potatoes and beans and cook for 10 minutes.

        After 10 minutes, add the escarole and cook until the potatoes are fork tender, approx. 5 to 10 minutes more – largely dependent upon the size of the cubed potatoes.  The soup is done when the potatoes are fork tender.

        Serve with fresh basil chiffonade on top of individual servings.

 

         

WARM BEET AND SPINACH SALAD

This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

 

Cook Time: 20 mins Total Time: 20 mins Yield: 4 servings, about 2 cups each

 

Ingredients

●     8 cups baby spinach

●     1 tablespoon extra-virgin olive oil

●     1 cup thinly sliced red onion

●     2 plum tomatoes, chopped

●     2 tablespoons sliced Kalamata olives

●     2 tablespoons chopped fresh parsley

●     1 clove garlic, minced

●     2 cups steamed beet wedges, or slices, 1/2-1 inch thick (see Tip)

●     2 tablespoons balsamic vinegar

●     ¼ teaspoon salt

●     ¼ teaspoon freshly ground pepper

Directions

  1. Place spinach in a large bowl.

  2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add tomatoes, olives, parsley and garlic and cook, stirring, until the tomatoes begin to break down, about 3 minutes. Add beets, vinegar, salt and pepper and cook, stirring, until the beets are heated through, about 1 minute more. Add the beet mixture to the spinach and toss to combine. Serve warm.

Tips

Tip: How to Prep & Steam Beets: Trim greens (if any) and root end; peel the skin with a vegetable peeler.Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.

To steam on the stovetop: Place in a steamer basket over 1 inch of boiling water in a large pot. Cover and steam over high heat until tender, 10 to 15 minutes.

To steam in the microwave: Place in a glass baking dish, add 2 tablespoons water, cover tightly and microwave on High until tender, 8 to 10 minutes. Let stand, covered, for 5 minutes.

 

 

 

ROASTED BROCCOLI AND ZUCCHINI WITH LEMON AND GARLIC

 

 

Crispy broccoli florets and zucchini slices with hints of vibrant lemon and warm roasted garlic.

Prep Time 10 minutes Cook Time 17 minutes Total Time 27 minutes

 

Ingredients

●     1 large head broccoli

●     1 medium zucchini

●     1 tablespoon olive oil

●     3 cloves garlic roughly chopped

●     ¼ teaspoon salt

●     ¼ teaspoon black pepper

●     ½ large lemon juice

●     parmesan cheese (optional) dairy-free if vegan

Instructions

  1. Preheat oven to 400F. Cut your broccoli into small/medium sized florets. Wash and dice you zucchini into even ~½ inch slices.

  2. Peel your three garlic cloves and roughly chop. Feel free to leave some slightly bigger pieces to roast.

  3. Add broccoli florets and zucchini pieces to a large bowl. Drizzle olive oil on top and add garlic, salt and pepper. Toss or mix until well combined.

  4. On a large baking sheet, spread zucchini and broccoli in a single layer. Space them out as much as you can. Bake for 15 minutes on the TOP SHELF, flipping halfway through. Veggies should be starting to turn golden brown.

  5. Turn heat up to 450F and cook for another 2-3 minutes if your veggie are not as browned as you would like.

  6. Remove roasted vegetables from oven and add to a serving bowl. Squeeze half a large lemon on top and gently toss.

  7. Optional: Top with parmesan cheese. Enjoy!

 

 

 

GRAPEFRUIT LEMON BARS

 

 Total Time: 55 minutes Yield: 8 servings

These Grapefruit Lemon Bars are a citrus lover’s dream! Tart and tangy, sweet and buttery – they are the best of all worlds and a delightful twist on the classic lemon bar.

INGREDIENTS

For the Crust:

        1 stick of butter, melted

        ¼ cup sugar

        1 cup all-purpose flour

        ½ teaspoon fine salt

For the Filling:

        Zest of 2 lemons (zest before juicing!)

        Zest of 1 grapefruit (zest before juicing!)

        ½ cup freshly squeezed grapefruit juice (this was 1 grapefruit for me)

        ½ cup freshly squeezed lemon juice (this was 2 lemons for me)

        3 large eggs, at room temperature

        3 tablespoons all-purpose flour

        1 cup sugar

Powdered sugar, for dusting

INSTRUCTIONS

For the Crust:

  1. Preheat the oven to 350°F and butter an 8 x 8-in baking dish. Line the baking dish with parchment paper so that it overhangs the sides (this makes it easier to remove the bars from the pan later).

  2. Mix together the melted butter, sugar, flour, and salt until a dough forms. It will be thick.

  3. Press the dough into the prepared pan and up the sides a little bit. Bake for 15-20 minutes or until set in the center and the edges are lightly golden brown. Remove from oven and allow to cool slightly.

For the Filling:

  1. While the crust is baking, make the filling by whisking together the citrus zests, juices, eggs, flour, and sugar. Whisk until completely smooth.

  2. Transfer to the oven and bake for 20-25 minutes or until the edges are set and the middle is only slightly jiggly when you gently shake the pan.

  3. Remove from the oven and cool to room temperature. Transfer to the fridge to chill for at least 2 hours before cutting into bars.

  4. Dust with powdered sugar and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 






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