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.