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Healthy Recipes for 4/11/24 Produce Basket

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


 

Entrée ( Main Course)

 

LEMON BUTTERED SALMON WITH ZUCCHINI & GARLICKY KALE



 

PREP TIME: 25 MINUTES    COOK TIME: 20 MINUTES    SERVES: 4

 

Ingredients

For the Salmon

1 cup of rice

1/2 of a preserved lemon *****(see note)

1 1/2 pounds skin-on salmon or steelhead fillet

salt and pepper

6 tablespoons unsalted butter

2 tablespoons olive oil

1 bunch of scallions, thinly sliced (white and pale green parts only)

2 tablespoons brined capers, drained

1 cup fresh dill, chopped

For the Bowls

1/4 cup olive oil, divided + additional for drizzling

2 small zucchini or summer squash, thinly sliced

3 cloves of garlic, finely chopped

pinch of salt and pepper

pinch of crushed red pepper flakes

1 bunch of kale, torn into bite size pieces

1/2 cup white wine or chicken stock

plain whole milk yogurt for serving

 

Preparation

Place the 1 cup of rice in a pot with 1 3/4 cups of water and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to low, cover the pot and simmer until the rice is cooked, about 50 minutes.

Preheat the oven to 325F. Rinse the preserved lemon under cool water to remove excess salt and roughly chop the lemon.

Place the salmon on a rimmed baking sheet and season with salt and pepper.

Heat the butter in a large, heavy bottom skillet over medium-high heat. Cook, swirling occasionally until the butter has started to bubble and brown, 2-3 minutes. Add the olive oil, chopped lemon, and the scallions. Season with salt and pepper and cook, tossing occasionally, until the lemons and scallions have started to brown a bit. About 2-3 more minutes. Add the capers, give the pan another shake and then remove from the heat.

Pour the browned-butter mixture over the salmon (no need to wash the skillet out as you'll be using it to cook the zucchini and kale). Bake the salmon in the preheated oven until just cooked through but still medium-rare, about 12-14 minutes. Remove from the oven and set aside. When cool enough to handle divide the salmon into quarters.

While the salmon cooks, heat 2 tablespoons of olive oil in the reserved skillet over medium high heat. Add the sliced zucchini and cook until browned on both sides. About 6-7 minutes total.  Remove the zucchini from the pan to a plate and keep to the side. Add the remaining oil to the pan along with the chopped garlic. Cook the garlic for about 1 minute. Add the salt, pepper and crushed red pepper flakes and give the pan a shake. Toss in the chopped kale and cook for about 1 more minute. Add the wine or broth and bring to a boil. Reduce the heat and simmer until the kale is wilted and bright green and the liquid has evaporated. About 3 minutes.

Divide the rice between bowls and top with the salmon, chopped dill, zucchini, kale, and yogurt. Season everything with salt and pepper and drizzle each bowl with additional oil if desired.

Notes

 

If you don't have a preserved lemon, you can simply substitute with a regular lemon. The results will be different, but it will still work. Use this recipe as a guide and adjust measurements and ingredients as necessary.

 


 

 

 

Side #1

 

Roasted Tomato and Sweet Potato Soup

 

Serves 4-6

 

Ingredients

 

2 tbsp olive oil divided

1 tbsp of butter (replace with olive oil as an alternative)

6-8 small to medium sized tomatoes sliced or cut into quarters

4 cloves garlic skin off and crushed

¼ tsp each of fresh or dried rosemary and dried oregano

1 onion chopped

4 small to medium sized sweet potatoes peeled and chopped

4 cups of broth chicken or vegetable (plus more to thin out according to taste

½ cup of fresh chopped spinach (optional for a boost of greens)

½ cup of fresh basil sliced and more for garnish

Salt and pepper to taste

 

Directions

Preheat oven to 400°F and while that is preheating slice tomatoes and put on baking sheet with garlic. Drizzle over and toss with 1 tbsp of olive oil and sprinkle with salt, pepper and herbs. Roast for about 20-30 min depending on the size of the slices. You want the skin to start to look wrinkly but you don’t want them to be completely dehydrated.

When the tomatoes are almost done, heat the remaining tbsp of olive oil and butter into a large pot and add the onions and sauté until soft and translucent. Season with salt and pepper.

Add the sweet potatoes to the pot and stir to coat

Carefully add the roasted tomatoes and garlic to the pot once out of the oven and give everything a good stir

Add broth and let simmer half covered with the lid for approx. 20 minutes or until the sweet potatoes are soft and almost falling apart (add more water or broth as needed — do not let it completely dry out, also test occasionally for seasoning)

Add in your sliced spinach (if using) and simmer for a few more minutes until it’s wilted

Take the pot off the heat and using an immersion blender (could also do batches in a blender and then return to pot) blend soup to the consistency you desire (I like it smooth but with a few veggie stragglers left for a little more texture)

Stir in your sliced basil

Serve with crusty bread.

Recipe Notes

You don’t have to roast the tomatoes if you don’t have the time. But the roasted tomatoes and garlic are really what put this soup over the top. You can slice and add them fresh or even used canned whole tomatoes with their juices.

In a bind and don’t have fresh basil? If you have a jar of Pesto, you can add in a tsp or two to the soup at the end and it will give it a similar flavor but really and truly nothing beats fresh basil.

If you want to add some richness to this soup, feel free to swirl some heavy cream into it or serve with some crème fraîche swirled in.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Side #2

 

Arugula Salad with Shaved Zucchini, Pistachios and Parmesan

 

PREP TIME:20 MINUTES  YIELDS:4 -6 APPETIZER/SIDE SERVINGS

 

Ingredients

 

1 medium zucchini

½ teaspoon lemon zest

2 tablespoons extra virgin olive oil divided

Kosher salt

Fresh ground pepper

5 ounces baby arugula

½ cup fresh mint leaves finely chopped

½ cup fresh basil leaves finely chopped

1 tablespoon fresh lemon juice

1/3 cup shaved Parmesan cheese

¼ cup chopped pistachios

 

Instructions

Let’s start with the zucchini. Shave the zucchini into paper thin rounds using a mandolin. (No mandolin? No problem. Just slice the zucchini as thinly as you possibly can with your sharpest knife.)

In a large mixing bowl, toss the zucchini with the lemon zest. Arrange the zucchini in a single layer, slightly overlapping, on a serving platter. Drizzle with the remaining 2 teaspoons olive oil, and sprinkle with a pinch of kosher salt and a few cranks of fresh ground pepper.

In a separate mixing bowl, combine the arugula, mint and basil. Season the greens with a pinch of kosher salt. Drizzle with the remaining 1 tablespoon plus 1 teaspoon olive oil and the lemon juice. Toss to coat. Add half the shaved Parmesan and toss again.

Top the zucchini with the arugula mix. Sprinkle the pistachios and the remaining Parmesan on top. Serve immediately.

 


 

 

 

 

 

 

Dessert

 

Fudgy pear and chocolate brownie

 

MAKES 20  COOK 40M

 

Ingredients

 

8 oz butter, cut into cubes

5 oz dark chocolate (60%+ cocoa), roughly chopped

1 1/2 cup sugar

1/2 cup brown sugar, lightly packed

4 medium eggs

2 teaspoon vanilla extract

1 1/4 cup plain flour

1/2 teaspoon sea salt

3 heaped tbsp dark cocoa

1 teaspoon cinnamon

2 pears, peeled, cored, and cut into 1cm cubes

 

Method

Preheat oven to 355°F. Line a square 8x8 baking tin with parchment paper.

In a medium-large saucepan, melt the butter and chocolate over a low heat. Whisk to smooth. Add the sugar and heat gently for 1-2 minutes until some of the sugar dissolves. Cool to room temperature.

 

Once cooled, whisk in 2 eggs until smooth. Add the remaining 2 eggs and vanilla, then whisk until combined – don’t overmix at this stage as it will give you a too-cakey texture.

In a medium bowl, whisk the flour, salt, cocoa, and cinnamon together. Add the pear cubes and toss to coat in the dry ingredients.

Sprinkle the dry mixture over the chocolate batter. Fold together until just combined.

Pour the batter into the prepared tin and smooth the top. Bake in the center of the oven for 30-40 minutes, rotating halfway through, until a skewer inserted into the center comes out with a few moist crumbs sticking to it. Cool completely in the tin before cutting into squares.

Makes 20-24 pieces. – Brownies wrapped in foil and kept in the fridge will keep for at least 7 days. Bring to room temperature before serving.

 


 





Meal #2



 

Entrée (Main Course)

 

30-Minute Sweet Potato and Zucchini Tostadas

 

Total Time: 30 minutes  Yield: 6

 

INGREDIENTS

1 teaspoon olive oil

1 1/2 cups grated sweet potato

1 1/2 cups grated zucchini

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

6 tostada shells

1 1/2 cups refried beans, I like to use black

3/4 cup grated cheese, vegan cheese if necessary

Your favorite toppings: avocado, onion, lettuce, tomato, cilantro, salsa, etc…

 

INSTRUCTIONS

Heat oven to 425 degrees F.

Heat a large pan over medium heat and add olive oil and grated sweet potato.  Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices.  Stir together and cook until vegetables are tender, about 5 minutes.

Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.

Bake tostadas until heated through and cheese is melted, about 5 minutes.

Add your favorite toppings and enjoy!

 


 

 

 

 

 

 

 

 

Side #1

 

ROASTED CAULIFLOWER AND EGGPLANT TOPPED WITH A TOMATO AND HERB SAUCE

 

 

 

ingredients

 

eggplant

 

2 large eggplants

1 garlic clove

1 1/2 tsp freshly squeezed lemon juice

2 tbsp apple cider vinegar

1 tsp of Kosher salt

Cauliflower

 

1 large cauliflower (or 2 mediums) cut into 1/4-inch florets

3 tbsp extra-virgin olive oil

1 tsp ground coriander

3/4 tsp ground turmeric

Black pepper

Kosher salt

 

tomato and herb sauce

3 large tomatoes diced into roughly 1/4-inch pieces

1/2 cup parsley, chopped

1 tbsp oregano leaves, chopped

2 tbsp extra-virgin olive oil

2 tbsp lemon juice

1/2 tsp kosher salt

Bonus herbs for garnish

1/4 cup mint leaves, chopped

1/4 cup parsley leaves, chopped

 

directions

Cut each eggplant nearly completely in half lengthwise, without separating completely. Drizzle olive oil inside the eggplant and roast it in the oven on a baking sheet at 425 F for about an hour. The eggplant should be totally cooked through.

Scoop the flesh out of the roasted eggplants and place in a colander over a bowl and let it drain for about an hour.

While the eggplant is draining, place the cauliflower florets into a large bowl with 3 tbsp of olive oil, 1 tsp ground coriander, 3/4 tsp ground turmeric, 3/4 tsp kosher salt, and some freshly ground pepper. Mix well. Spread the seasoned cauliflower florets out on a baking sheet lined with parchment paper.

Roast the cauliflower for about 30 minutes until golden and tender. Remove and leave it aside to cool to room temperature.

While the cauliflower is roasting, place the drained eggplant in a bowl and give it a good stir. Add in the garlic, lemon juice, apple cider vinegar, and 1 tsp salt and mix to combine. You can set this aside (you can alternatively place it in the fridge if you are preparing the eggplant a day in advance of serving).

Prepare the tomato and herb sauce by combining the chopped tomatoes, parsley, oregano, olive oil, lemon juice and salt in a bowl and mix to combine.

Spread the eggplant on a rimmed serving plate, arrange the cauliflower on top and then spoon on the tomato and herb sauce. Garnish with chopped parsley and mint.

As always, enjoy!

 

 

 

 

 

Side #2

 

Arugula Apple Salad with Pecans

 

PREP TIME:15 MINS  TOTAL TIME:15 MINS

 

Ingredients

5 ounces baby arugula - rinsed and dried

2 apples - cored and thinly sliced; I used Pink Lady

½ cup thinly sliced red onion

½ cup raw pecans

½ cup freshly grated parmesan cheese

 

For the dressing

3 tablespoon olive oil

2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

¼ teaspoon sea salt - more to taste

Freshly ground black pepper - to taste

 

Instructions

In a large bowl, combine the arugula, thinly sliced apples and red onion, pecans, and parmesan cheese. In a separate bowl, whisk together the olive oil, apple cider vinegar, dijon, and salt. Pour the dressing over the salad and toss until coated. Enjoy!

Notes

Possible substitutions: goat, feta, or gouda cheese for the parmesan and pistachios, walnuts, or pumpkin seeds for the pecans.

To make vegan, omit the cheese.

This recipe shouldn’t be prepared too far in advance since the apples may go brown. If needed, it should be OK if prepared two or three hours ahead of time. Store the salad ingredients in a bowl in the fridge but wait to dress the salad until right before serving

 

 

 

 

 

 

 

 

 

 

Dessert

 

Fresh Pear Cake

 

Prep Time:20 mins  Cook Time:1 hr 10 mins  Additional Time:1 hr 10 mins  Total Time:2 hrs. 40 mins

Servings:12 Yield:1 (10-inch) Bundt cake

 

Ingredients

4 cups peeled, cored, and chopped pears

 

2 cups white sugar

 

3 cups sifted all-purpose flour

 

1 teaspoon salt

 

1 ½ teaspoons baking soda

 

1 teaspoon ground nutmeg

 

1 teaspoon ground cinnamon

 

½ teaspoon ground cloves

 

4 egg whites

 

⅔ cup canola oil

 

1 cup chopped pecans

 

Directions

Combine pears and sugar in a large bowl; let stand for one hour.

 

Preheat the oven to 325 degrees F (165 degrees C). Spray a 10-inch Bundt pan with non-stick cooking spray.

 

Slightly beat egg whites; combine with oil, chopped pecans, and pear mixture.

 

Mix flour, salt, baking soda, nutmeg, cinnamon, and cloves together; stir into pear mixture. Pour batter into the prepared Bundt pan.

 

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a wire rack for 10 minutes before removing from the pan. Invert carefully onto a serving plate or rack and let cool completely.





 

Meal # 3

 





 

Entrée (Main Course)

 

Cauliflower & Leafy Purple Kale Savory Bread Pudding

 

Ingredients

 

1 bunch frilly purple kale, washed, stems removed

1/2 head cauliflower

1 Tbs. extra-virgin olive oil

3 celery stalks

4 Tbs. chopped yellow onion

2 garlic cloves, peeled and minced

1/2 lb stale sourdough or sturdy whole-grain artisan bread (about half loaf)

1 cup grated Gruyère cheese

1/2 cup grated Parmesan cheese

4 eggs

2 cups milk

1 tsp. poultry seasoning

3/4 tsp. salt

1/4 tsp. pepper

1/4 cup cream

 

Preparation

 

Preheat oven to 350°F. Butter or oil a 12-inch rectangular casserole dish.

Bring a pot of water to a boil. Chop kale into large pieces and place in salted water. Cook for 2–3 minutes, until just tender. Drain, squeezing out excess water.

Break cauliflower into florets. Bring a pot of water to a boil. Add cauliflower to pot and cook 3–4 minutes until barely tender.

Heat olive oil in skillet. Add celery and onions, and sauté until soft. Add garlic, and cook for about 2 minutes, until fragrant.

Place chopped kale, cauliflower, celery, onion, and garlic in large bowl. Cut bread into 1-inch cubes. Add bread and cheeses to vegetables in bowl. Toss to mix and place in greased casserole dish.

Whisk together eggs, milk, poultry seasoning, salt, and pepper. Pour over bread and vegetables. Let sit for 10 minutes to allow bread to absorb liquid. Bake 35 minutes until top is lightly browned. Pour cream over top and bake 5 minutes more.

 


 

 

 

 

 

Side #1

 

LEAF LETTUCE SALAD

 

Ready In:20mins Ingredients:4

 

INGREDIENTS

 

1 bunch leaf lettuce

1 cup mayonnaise

2 tablespoons vinegar (I prefer red wine vinegar or apple cider vinegar)

3 tablespoons sugar

 

 

DIRECTIONS

Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --

Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --

Remove the individual leaves from the main plant -- Do not cut, pull them apart --

Rinse each leaf under cold water and shake excess water off the leaves --

Remove the tender portion of the leaf from the stalk and discard the stalk --

'Tear' leaves into whatever size you think will fit into your mouth --

This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerator, covered, for use tomorrow --

Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl, but you want the lettuce well coated) --

This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

 

 


 

 


 

Side #2

 

Roasted Sweet Potato & Mizuna ( or Arugula) Salad

 

Prep: 10 mins  Cook: 20 mins  Serves: 5

 

Ingredients

4  Sweet Potatoes, Diced

2 Tablespoons Oil

½ teaspoons Salt

½ teaspoons Pepper

½ teaspoons Ginger

2 teaspoons Parsley

4 cups Mizuna (or Arugula)

¼ cups Red Onion, Sliced Thin

 

FOR THE DRESSING:

¼ cups Oil

2 cloves Garlic, Minced

1-½ Tablespoon Soy Sauce

1 Tablespoon Apple Cider Vinegar

½ teaspoons Ginger

2 Tablespoons Honey

2 Tablespoons Sesame Oil

 

Preparation

Preheat oven to 400°F.

In a medium bowl, combine diced sweet potatoes, oil, salt, pepper, ginger, and parsley. Toss to cover the sweet potatoes. Spread the mixture on a baking sheet covered in parchment paper and roast for 20–25 minutes, stirring occasionally, until fork tender.

Meanwhile, wash the mizuna and place on platter. Top with red onions and set aside. Next, whisk together the dressing ingredients and set aside.

Remove the sweet potatoes and allow to cool for 5 minutes before placing on top of salad greens. Drizzle with dressing and top with cheese of choice or sesame seeds, if desired. Serve immediately.

 


 

 

 

 

 

 

 

 

 

 

Dessert

Peanut Butter and Banana French Toast

 

Prep Time:10 mins Cook Time:5 mins Total Time:15 mins Servings:2

 

 

Ingredients

 

1 egg

 

1 dash vanilla extract

 

2 tablespoons creamy peanut butter

 

2 slices bread

 

1 small banana, sliced

 

2 tablespoons butter

 

Directions

 

Lightly beat egg and vanilla together in a shallow bowl.

Spread 1 tablespoon of peanut butter on top of each slice of bread. Arrange banana slices on top of peanut butter on one slice of bread; place the other slice of bread, peanut butter-side down, on top of the banana to make a sandwich.

Melt butter in a skillet over medium heat. Dip sandwich into egg mixture until well coated; transfer into the heated skillet. Cook until golden brown on one side, about 2 to 3 minutes; flip and continue cooking until other side is browned, about 2 minutes more. Serve hot.

 


 

 

 


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