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Healthy Recipes for 4/4/24 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






Meal #1

Entrée ( Main Course)

 

A LITTLE BREAK FROM SWEETS: STUFFED PORTOBELLO MUSHROOM CAPS WITH DANDELION GREENS

 

2 portions

If you own a grill, you could grill the mushroom caps instead of roasting them for a nice smokey flavor.

 

Ingredients

 

2 extra-large portobello mushroom caps, gills removed

1 bunch of fresh dandelion greens

1 1/2 cups of cooked brown rice

zest of 1 lemon

pinch of crushed red pepper flakes

olive oil

sea salt

pepper

freshly grated parmesan (opt.)

pesto (opt.)

fresh herbs (opt.)

 

Instructions

 

Preheat your oven or toaster oven to 375 degrees.  Remove the gills and stems from the mushrooms and then brush some olive on both sides.  Sprinkle them with salt and pepper and then roast on a lined baking sheet with the undersides facing up for about 7 to 9 minutes.  They will be done when they are softened and you see natural juices beginning to come out.

 

While your mushrooms are in the oven, saute the dandelion greens in a bit of olive oil with the lemon zest and crushed red pepper flakes until just softened.  Add in the cooked rice and then taste the mixture to adjust the seasoning.  Pile half of the rice mixture on top of each mushroom and top with grated parmesan, pesto, fresh herbs, or perhaps just some coarse sea salt.  Enjoy!

 

 

 

 

 

 

Side #1

 

green bean, beet, and pistachio salad

 

PREP TIME: 5 MINS  COOK TIME: 15 MINS  TOTAL TIME: 20 MINS

 

INGREDIENTS

 

1-pound young green beans trimmed

1 1/2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

1/4 cup pistachios

2 tablespoons fresh chopped dill

1 pound roasted peeled beets about 1 1/2 lbs. fresh beets before roasting, cut into bite-sized wedges

1 tablespoon honey

 

INSTRUCTIONS

 

In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste.

Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and sauté for 6-8 minutes, or until just tender. If the green beans are browning faster than they're cooking, cover the skillet and reduce heat to medium, then let them cook until they become tender. Remove from heat and let the beans return to room temperature.

Toast the pistachios in a small skillet over medium heat until lightly toasted and fragrant.

Toss cooked green beans with the pistachios and 1 1/2 tbsp fresh dill, then transfer to your serving dish.

Sprinkle the beetroot wedges lightly with salt and then arrange them amongst the green beans. Sprinkle the remaining 1/2 tbsp dill over the top of the salad.

Drizzle the top of the salad with 1 tbsp honey. Serve at room temperature.

 

 

 

 


 

 

Side #2

 

10 MINUTE SUGAR SNAP PEAS WITH LEMON

 

PREP TIME 3 mins  COOK TIME 7 mins  TOTAL TIME10 mins

 

INGREDIENTS

 

1 tablespoon extra-virgin olive oil

1 lb. fresh sugar snap peas

1 teaspoon lemon zest, freshly grated

½ teaspoon sea salt

¼ teaspoon ground black pepper

 

INSTRUCTIONS

 

Heat oil in a skillet over medium-high heat.

Add the snap peas and toss to coat. Cook snap peas for 2 minutes, stirring frequently.

Add the lemon zest, salt, and pepper (and thyme, if you wish) and cook an additional 3-5 minutes, until the snap peas begin to puff up and are crisp, yet tender.

 

Serve immediately.

 


 

 

Dessert

 

LEMON CARDAMON PEAR CRISP

 

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Yield: About 8 servings

 

Ingredients

FOR THE FILLING:

4 – 5 cups of ripe pears, peeled, cored & chopped

zest and juice of 1 fresh lemon

1 teaspoon cornstarch

1 Tablespoon flour

1/4 teaspoon cardamom

1/2 teaspoon pure vanilla extract

FOR THE TOPPING:

1/4 cup butter

1/3 cup packed brown sugar

1/2 cup old fashioned oatmeal

1/4 cup whole wheat flour

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

 

Instructions

Preheat oven to 350 F. Peel, core and chop the pears, then toss with the lemon juice, lemon peel, cornstarch, 1 Tablespoon flour, vanilla and cardamom. (You can add a bit of sugar to the pears if you like, but my pears were quite sweet enough on their own.) Set the pears aside.

In a cast iron skillet (or a small saucepan), melt the butter over medium low heat and cook until browned, swirling occasionally. I’m not sure exactly how long this took, but it seemed about 5 minutes or so.

While the butter is browning, mix the brown sugar, oats, whole wheat flour, salt and spices in a small mixing bowl. Pour the browned butter over the oat mixture and mix it in till everything is moistened and well mixed.

Pour the pears into the cast iron skillet, then sprinkle the oat crumble over top. Bake at 350 for about 45 minutes or until nicely browned on top

.

Notes

You can use 2 Tablespoons quick cooking tapioca in place of the flour and cornstarch.

 

 


 

Meal #2




Entrée (Main Course)

 

Light Egg Salad Lettuce Wraps

 

yield: MAKES 8 WRAPS prep time: 15 MINUTES cook time: 5 MINUTES total time: 20 MINUTES

 

Ingredients

1 green onion, sliced

2 tablespoons fat-free sour cream

2 tablespoons light mayonnaise

2 teaspoons capers

1/4 cup sweet red pepper, chopped

1/2 cup shredded carrots

1/4 teaspoon salt

1/8 teaspoon black pepper

4 hardboiled eggs, coarsely chopped

8 Bibb lettuce leaves

 

Instructions

In a small bowl add the onion, sour cream, mayonnaise, capers, red pepper, carrots, salt pepper.

Mix until combined.

Fold in coarsely chopped eggs.

Spoon mixture onto 8 Butter/Bibb lettuce leaves. 

 

 

Side #1

 

Warm Pear and Green Bean Salad

 

Ingredients

 

Salad:

 

Vegetable-oil cooking spray

1/4 c. extra-virgin olive oil

1 tsp. salt

1/2 tsp. black pepper

2 lb. green beans

4 pears

1 tsp. sugar

1/2 c. chopped hazelnuts

Dressing:

2 tbsp. sherry wine vinegar

1 tsp. Dijon mustard

1/2 tsp. minced garlic

1/4 c. extra-virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

 

Roast green beans and pears: Preheat oven to 400 degrees F. Lightly coat two roasting pans with cooking spray and set aside. In a large bowl, whisk 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss green beans well with this mixture and place in a roasting pan. In the same large bowl, whisk the remaining oil, salt, and pepper and toss with the pears. Sprinkle pears with sugar and place in second roasting pan. Place both pans in oven. After 30 minutes remove green beans. Roast pears 15 more minutes and remove from the oven.

Prepare dressing: In a small bowl, whisk together vinegar, mustard, and garlic. Add olive oil in a thin stream, whisking constantly. Stir in salt and pepper. In a salad bowl, toss together beans, pears, hazelnuts, and dressing. Serve immediately.

 

 

 

 

 

Side #2

 

Braised spring onions with lemon and capers

 

Total time1 hr and 20 mins  Serves 4 as a side

 

Ingredients

2 spring onions, trimmed and washed

14 ounces chicken or vegetable stock

1 lemon, ½ sliced, ½ juiced

1 sprig rosemary (or 1 bay leaf)

2.5 tbsp. salted butter, cubed

2 tbsp capers, drained

a small handful flat-leaf parsley, finely chopped

 

 

Method

Heat the oven to 350*. Arrange the spring onions in a baking dish that fits them all snugly. Cover with the stock, a pinch of salt, the lemon slices and rosemary or bay leaf. Cover with foil and bake for 1 hour until the spring onions are meltingly tender when pressed.

 

Transfer the onions to a warmed lipped serving dish using tongs, discarding the lemon slices and rosemary. Pour the left-over liquid into a pan, leaving the last dregs in the bottom of the dish, as this may contain residual grit from the spring onions. Simmer the liquid over a medium heat until reduced by a quarter, then stir in the butter. Simmer and check for seasoning, adding more lemon juice, if you like. Stir in the capers and parsley, then pour this over the spring onions to coat. Serve hot with roast lamb or chicken, or warm as a BBQ side.

 

 

 

 

 

 

Dessert

 

MANDARIN SMOOTHIE

 

PREP: 5 mins TOTAL: 5 mins SERVINGS: 2 servings

 

Ingredients

 

1 ½ cups milk dairy or dairy-free

1 cup yogurt dairy or dairy-free

4 mandarin oranges peeled

1 frozen banana

2 tablespoons ground flaxseeds

1 teaspoon vanilla extract

 

Instructions

Add all the ingredients to a high-powered blender, and blend until smooth.

Pour into a glass and enjoy

 

 

 

 

 

 

Meal # 3

 



 

Entrée (Main Course)

 

Dandelion Greens Gremolata for Pasta

 

This Dandelion Greens Gremolata is the perfect backyard farm to table meal!  Serve it over pasta, roasted potatoes, grilled tofu, or even spread on some crispy bread!

Servings: 6 people

 

Ingredients

 

1 bunch dandelion greens (my bunch weighed 4 ounces)

1 cup walnuts

3 cloves garlic

1 lemon, zested and juiced (mine yielded about 1/4 cup of juice after zesting)

1/4 cup olive oil (plus 1/4 cup more if you want it to be more "saucy")

1/2 teaspoon salt

 

Instructions

Clean the dandelion greens and cut off the bottoms of the stems. Roughly chop the greens into small pieces, about 1/4" to 1/2." Place the dandelion greens in a bowl.

Toast the walnuts to bring out the flavor. Rough chop them into 1/4" pieces and add to bowl.

Mince the garlic and add to the bowl.

Zest the lemon into the bowl. Cut the lemon in half and squeeze the juice into the bowl as well.

Pour the olive oil into the bowl. Add the salt. Give the entire mixture a good stir to fully incorporate all of the ingredients.

 

Serve over pasta, potatoes, or even grilled tofu! Enjoy!

 


 

 

 

Side #1

 

Mushroom and Green Onion Stir-Fry

 

Ready in just 20 minutes, this mushroom and green onion stir-fry is a great vegetarian side dish.

 

Total Time:20 mins  Yield:4

 

 

Ingredients

 

2 tablespoons extra-virgin olive oil

1/2 medium onion, sliced

2 cloves garlic, minced or crushed

8 ounces mushrooms, sliced

5 to 6 green onions, sliced into 1-inch pieces

2 teaspoons soy sauce

1/2 teaspoon sesame seed oil

1/2 teaspoon crushed red pepper flakes

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

 

Directions

Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.

Add the garlic, mushrooms and green onions and stir occasionally until the mushrooms are lightly browned and tender, 3 to 5 minutes.

Stir in the soy sauce, sesame seed oil and crushed red pepper flakes. Cook until heated through.

Season with salt and pepper if desired.

 

 

 

 

Side #2

 

BEET SNAP PEA QUINOA SALAD

 

PREP TIME 25 mins COOK TIME 30 mins TOTAL TIME55 mins Serves: 4

 

INGREDIENTS

 

3 beets roasted and cut into ½ inch cubes

3 cups of snap peas, trimmed

1 cup quinoa

2 tablespoons olive oil

½ tsp salt

½ cup toasted hazelnuts

¼ cup creamy basil dressing ( see recipe below)

 

INSTRUCTIONS

 

Add snap peas to a pot of boiling water.

Cook until bright green and transfer to a bowl with ice water

Slice into thirds and set aside

Chop hazelnuts coarsely and set aside

Toast quinoa with olive oil and salt until fragrant

Add water and cook according to directions on package

When quinoa is cooked and has cooled, toss with beets, snap peas, hazelnuts, and dressing

Serve

BASIL DRESSING

 

PREP TIME5 mins  COOK TIME1 min  TOTAL TIME 6 mins  Serves: 8

 

INGREDIENTS

 

Two handfuls of fresh basil

¼ cup mayonnaise

¼ cup olive oil

1 clove of garlic

½ teaspoon salt

 

INSTRUCTIONS

Add all ingredients to a blender

Process until smooth

If the dressing is too thick, you can add some water to thin it

 

 

 

 

 

Dessert

 

Lemon Carrot Loaf Cake

 

Cook Time: 50 minutes   Inactive Time: 30 minutes  Total Time: 1 hour 30 minutes Servings: 10

 

Nutrition

Serving: 1slice | Calories: 355

 

Ingredients

 

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

3 large eggs

3/4 cup Vanilla Greek yogurt (you can use plain if you prefer)

1 cup packed brown sugar

2 Tbsp lemon zest

1 cup shredded carrots

1/4 cup freshly squeezed lemon juice

1/2 cup coconut oil, melted

1 tsp almond extract paste

 

 

For the Lemon Glaze

 

1 Tbsp lemon zest

1 1/2 cups powdered sugar

2 Tbsp freshly squeezed lemon juice

1/2 tsp vanilla extract

 

Instructions

 

Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan with butter and flour or a cooking spray with flour in it.

In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk the eggs. Add the yogurt, brown sugar, lemon juice and zest, shredded carrots, coconut oil, and almond extract and whisk until combined.

Stir the dry ingredients into the wet, mixing until full combined. Pour the batter into the greased loaf pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.

Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely.

 

For the Lemon Glaze

Whisk the zest, powdered sugar, lemon juice, and vanilla extract together in a large bowl until smooth. Pour it over the cake once cooled.

 

 

 


 

 

 



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