Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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Meal #1
Entrée ( Main Course)
Vegetable Stuffed Eggplant Rolls
Prep 20 mins Cook 30mins Resting 30mins Total Time 1 hr. 20mins
Ingredients
8 medium slices of eggplant grilled**
FRESH VEGGIE SAUCE
2 tablespoons olive oil
20 -25 cherry/grape tomatoes (sliced in half/ squish gently to remove seeds)
1 pepper chopped
1 1/2 cups chopped mushrooms 150 grams
1 clove garlic chopped
1/2 teaspoon oregano
1/2 teaspoon basil
5 leaves fresh basil chopped
1-2 pinches hot pepper flakes (optional)
1/4 teaspoon salt
1/2 cup grated gruyere or fontal cheese 50 grams
1/2 cup freshly grated Parmesan Cheese 50 grams + extra
EXTRAS
2-3 tablespoons freshly grated Parmesan cheese
Instructions
**Before you grill the eggplant, place slices not too thick in a bowl and sprinkle with a little salt, let sit for 30 minutes, drain, do not rinse, then grill slices. Set aside.
Lightly oil a small to medium baking dish. Pre-heat oven to 350° (180° celsius)
FRESH VEGGIE SAUCE
In a medium saucepan add olive oil, sliced tomatoes, chopped pepper, mushrooms, garlic, oregano, basil, basil leaves, hot pepper flakes and salt, cook on low to medium heat until golden and tender. (I let the mixture brown a bit).
Remove to a bowl and gently stir in gruyere or fontal cheese and Parmesan cheese.
Place a heaping tablespoon in the middle of each grilled eggplant slice, roll and place in prepared baking dish, top with the remaining Fresh Veggie Sauce and sprinkle with some Parmesan Cheese, bake for 5-10 minutes and then broil for approximately 2 minutes or until golden. Serve immediately. Enjoy!
Notes
If you want to change it up and add some meat, sliced or chopped Italian sausages would be delicious mixed and cooked with the vegetables.
You can also use 2-3 whole tomatoes, chopped.
Store any leftovers in the refrigerator well wrapped or in an airtight container. They will keep for up to 3 days in the fridge. Re-heat in a low oven or microwave.
Side #1
Hearty Kale, Bean, and Zucchini Soup
Ingredients
1 package (1 pound) dried beans for soup
2 onions, chopped
1 teaspoon minced garlic
8 cups chicken, beef, ham, or vegetable stock
1 cup tomato sauce or stewed tomatoes
3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces
1 zucchini, quartered and diced
3 tablespoons coarsely chopped cilantro
salt and freshly ground black pepper, to taste
Instructions
Rinse beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup pot. Add onions, garlic, and stock. Bring to a boil, reduce heat, and simmer for 1-1/2 hours, or until beans are cooked through but still retain some texture. Add tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add cilantro. Taste, then season with salt and pepper.
Side #2
Boiled Potatoes with Butter and Parsley
prep time: 10 MINUTES cook time: 40 MINUTES additional chill time: 10 MINUTES total time: 1 HOUR
Ingredients
5-6 Potatoes medium size, not too small or too large
2 tbsp. Butter unsalted
2 teaspoons dried parsley,
2-3 tablespoons freshly chopped parsley
1/2 teaspoon sea salt
1 teaspoon ground black pepper to taste
2 scallions, chopped
Instructions
Wash the potatoes very well, then boil them in a large pot with enough water to cover the potatoes. Cover and cook on medium-high heat for 30-40 minutes or until the potatoes are tender.
When the knife goes through the potato easily, the potatoes are cook through. Take them off the heat, drain, and fill the pot with cold water. Allow the potatoes to cool down for at least 5 minutes, but do not leave them in the cold water for too long, just enough so you can handle them.
While the potatoes are still warm, peel by using the back of the knife and pull the skin, I am using the back of the knife because I don’t want to lose too much flash, and most of the time, you would cut through the potato if you are using the regular side. Anyhow, peel the potatoes and cut them into equal as possible cubes, dice, or bite sizes.
Season the potatoes with salt and pepper to taste. Start with a generous pinch of salt and taste. You can always add some more salt later.
Meanwhile, melt the butter, then add parsley both dried and fresh; I find that adding both gives you so much flavor but if you don't have fresh that's fine just use dried.
Pour over the potatoes and toss it well.
Serve it warm.
If you place it in the fridge, you must warm it up for the butter to loosen up, but you will have to keep it in the fridge if you have any leftovers.
Dessert
Lemon Drop Cookies
Active Time:20 mins Total Time:1 hr. 35 mins Servings:24
Ingredients
1 cup all-purpose flour, plus more for dusting
1 cup white whole-wheat flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter, softened
½ cup whole milk
1 large egg
2 tablespoons grated lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 teaspoon vanilla extract
2 cups confectioners' sugar
Directions
Position oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large, rimmed baking sheets with parchment paper.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, baking powder and salt together in a large bowl until combined. Add butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add milk, egg, lemon zest and vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.
Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)
Whisk confectioners' sugar and lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.
Meal #2
Entrée (Main Course)
Chicken & Kale Soup
Active Time:20 mins Additional Time:25 mins Total Time:45 mins Servings:6
Ingredients
1 tablespoon extra-virgin olive oil
1 ½ cups chopped yellow onion
1 tablespoon minced garlic
1 (15 ounce) can no-salt-added great northern beans, rinsed
12 ounces boneless, skinless chicken breast or chicken tenders
2 medium potatoes, peeled and diced (1/2-inch)
6 cups unsalted chicken broth
3 thyme sprigs
1 teaspoon kosher salt
½ teaspoon ground pepper
3 cups chopped kale or 1 (10 ounce) package frozen chopped kale
2 tablespoons lemon juice
Directions
Heat oil in a large, heavy pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beans, chicken, potatoes, broth, thyme, salt and pepper. Bring to a boil over medium-high heat; reduce heat to maintain a simmer. Simmer, covered, until the potatoes are tender, and an instant-read thermometer inserted in the thickest portion of the chicken registers 165°F, about 18 minutes.
Transfer the chicken to a plate and, using 2 forks, shred it into bite-size pieces. Stir kale into the soup; cook over medium heat, stirring often, until the kale is wilted and tender, about 2 minutes. Remove from heat; stir in the shredded chicken and lemon juice. Remove the thyme sprigs before serving. Serve hot.
Side #1
Balsamic Roasted Zucchini with Feta
Prep Time:10 mins Additional Time:25 mins Total Time:35 mins
Ingredients
1 ½ pounds zucchini, trimmed and sliced 1/2-inch thick
½ cup sliced shallot
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
Directions
Preheat oven to 450 degrees F.
Combine zucchini, shallot, oil, salt and pepper in a large bowl. Stir to coat well; transfer to a large rimmed baking sheet. Roast for 10 minutes. Remove from oven and drizzle with vinegar. Stir to coat and continue roasting until very tender, 8 to 10 minutes more. Serve sprinkled with feta.
Side #2
Rutabaga Fries
PREP TIME 5 mins COOK TIME 30 mins TOTAL TIME 35 mins
Ingredients
1 rutabaga cut into spears
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon garlic powder
Salt and pepper
INSTRUCTIONS
Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
Combine rutabaga spears with oil and spices and toss until evenly coated.
Lay rutabaga spears onto a baking sheet, leaving space between
Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside
Dessert
Swede Nutmeg Cake with Brown Butter Frosting
PREP TIME15 mins COOK TIME 25 mins TOTAL TIME 40 mins
9-inch square baking pan
INGREDIENTS
1 cup (150g) packed raw peeled and grated swede (rutabaga)
3 eggs
¾ cup sugar 175 g
½ cup plain yogurt 100g
½ cup vegetable oil 100ml
2 teaspoons vanilla extract
2 ½ cups all-purpose flour plain flour (250g)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground nutmeg
½ teaspoon salt
FOR THE BROWN BUTTER FROSTING:
3 cups powdered icing sugar 400g
2 teaspoons vanilla extract
3-4 tablespoons milk
½ cup 115g butter, at room temperature
TO SERVE:
4 tablespoons salted hazelnuts chopped
INSTRUCTIONS
For the cake:
Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.
Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.
Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
For the frosting
Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.
Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.
Meal # 3
Entrée (Main Course)
Instant Pot Minestrone Soup
Prep Time:10min Cook Time:20min TotalTime:30min Servings:4
Ingredients
2 tablespoon Olive Oil
1 cup Onion, diced
1 tablespoon Garlic, minced
1 can Diced Tomatoes, or 4 fresh tomatoes diced, 15oz
2 Celery Stalks , chopped, 3/4 cup
2 Carrot, chopped, 3/4 cup
1 Zucchini , chopped, 3/4 cup
1/2 cup Pasta , I used elbow macaroni
32 ounces Vegetable Broth
1 can White Kidney Beans, 15oz, drained (cannellini)
2 cups Kale, chopped
1/4 cup Parmesan cheese, freshly grated (optional, skip for vegan)
Parsley, chopped, to garnish
Seasoning
2 teaspoon Italian Seasoning
1 teaspoon Salt, adjust to taste
1/4 teaspoon Black Pepper, crushed, adjust to taste
1 teaspoon Paprika , adjust to taste
Instructions
Start the Instant pot in SAUTE mode and heat olive oil in it.
Add diced onions and minced garlic. Stir and Saute for 2 minutes.
onion and garlic being sautéed in a pot
Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika.
Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth.
ingredients for Minestrone Soup ready to cook in instant pot
Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 5 minutes.
veggies and pasta with broth to make a soup in instant pot
When the instant pot beeps, let the pressure release naturally for 5 minutes. Then manually release the pressure.
Stir in the chopped kale and let it sit for 5 minutes.
Garnish with parmesan cheese (optional) and minestrone soup is ready to serve.
Notes
Broth: You can use “Better than Bouillon” base if you prefer. I had low sodium veggie broth at hand and used it.
Beans: Same for beans, I used white kidney beans, but any beans you have at hand would work. You could also cook the beans in the instant pot. Soak the beans in ample water for 4 hours and cook them for 20 minutes at high pressure in the instant pot. Then use them in this recipe.
Veggies: You can vary veggies to your choice. Some options are bell peppers, potatoes, sweet potatoes, kale. Add jalapenos for an extra spice kick.
Pasta: I used small elbow macaroni pasta in this soup. Any dry pasta works well in this recipe. I like to use dry pasta and cook it directly in the instant pot with the veggies. If you have pre-cooked pasta ready, you can add that to this soup after pressure cooking along with the spinach and simmer for a few minutes.
Vegan Variation: Skip the Parmesan cheese at the end.
Gluten Free Variation: Skip the pasta or use a gluten-free pasta.
Note: The cooking time has been lowered in this recipe to 5 minutes, as that has worked well too. Originally it was 10-20 minutes.
Side #1
Cheesy Potatoes
Prep Time 10 mins Cook Time 30 mines Total Time 40 mins Servings 6
Ingredients
10 white or red potatoes , about 3 ½ to 4 pounds
1 ½ cup shredded mild cheddar cheese
½ cup diced green or red bell pepper
½ cup diced yellow onion
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
Instructions
Preheat the oven to 350 degrees. Place the unpeeled, whole potatoes in a large pot. Cover with water and bring to boil, then reduce to a simmer and cook for 10 to 15 minutes or until the potatoes are still firm, but not soft. Drain and cool.
Depending on your preference, leave the skin on the potatoes or peel them. Cut the potatoes into 1-inch chunks and add to a large bowl. Toss the potatoes with the cheese, bell peppers, and onions, and season with the kosher salt and pepper.
Spray a baking dish with nonstick cooking spray. Transfer the potato and cheese mixture into the baking dish, cover tightly with foil and bake for 15 minutes. Remove the foil and bake 5 minutes more. Serve hot for breakfast, brunch, or as a dinner side dish
Side #2
Bell Pepper, Tomato, and Feta Salad
Prep Time:15 mins Total Time:15 mins Servings:4
Ingredients
3 tomatoes, cored and chopped
1 red bell pepper, cored and sliced
1 yellow bell pepper, cored and sliced
1 green bell pepper, cored and sliced
½ onion, thinly sliced
3 ounces crumbled feta cheese, or to taste
Dressing:
4 tablespoons canola oil
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon white sugar
1 pinch freshly ground black pepper to taste
Directions
Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.
Dessert
Apple Banana Smoothie
Ingredients
1 banana peeled and in pieces
1 apple peeled, core removed, cut in pieces
¼ cup water
½ cup Greek yogurt or another natural unsweetened yogurt
Instructions
Place the banana and apple pieces in a high-powered blender and pour in the water. Cover and mix for 1-2 minutes, until completely smooth with no chunks left.
Add the yogurt and mix for another 15-30 seconds. Pour into a large glass and serve immediately!