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Healthy Recipes for 5/30/24 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)

 

Acorn Squash with Chicken & Fennel

 

Delicious winter baked tray of vegetables with chicken, perfect for dinner during the week or entertainment.

Prep Time: 20 mins  Cook Time: 40 mins Total Time: 1-hour Servings: 6

 

 

Ingredients

 

▢3 pounds chicken parts legs, thighs, wings, breast, or a mixture of them

▢1 fennel bulb

▢2 medium apples

▢10 garlic cloves

▢3 medium acorn squash

▢1 teaspoon fennel seeds

▢1 tablespoon fresh chopped tarragon or 1 teaspoon dried tarragon

▢1 cup apple cider

▢2-3 tablespoons of olive oil

 

Instructions

 

Preheat the oven to 350F/180C.

Remove the fennel core. Slice the fennel thinly using a sharp knife or a mandolin.

Core the apples and cut them into segments. Do not peel the apples.

Peel the garlic cloves.

Cut the acorn squash into rings and remove the seeds.

Scatter the fennel, apples, squash, and garlic in a roasting dish. Place the pieces of chicken on top.

Add the fennel seeds, tarragon, and apple cider to the tray and the olive oil. Toss everything to coat.

Bake for 40 mins and serve.

 

 

 

Side #1

 

Tomato Cucumber Basil Salad

 

This Tomato Cucumber Basil Salad is a simple, yet delicious mix of seasonal produce for that fresh-from-the-garden flavor! Vegan, Gluten-Free, Nut-Free, & Stress-Free 😊

 

Prep Time: 20 Minutes Total Time: 20 minutes Yield: Serves 2 to 4

 

Ingredients

 

1 English/hothouse cucumber

 * (Cucumber: you can also use 2-3 smaller Persian cucumbers instead of 1 larger one. These varieties have thinner skin and softer flesh. If you need to use a “standard” American cucumber, I recommend peeling it and removing the seeds.

1/2 teaspoon salt, plus more to taste

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar (or sub balsamic)

1 clove garlic, crushed (optional)

2–3 large tomatoes, cut into large pieces

1/2 shallot, thinly sliced

1/2 cup (11 g) fresh basil leaves, torn or chopped

freshly ground black pepper, to taste

 

 

 

Instructions

Smash the Cucumber:  Cut the cucumber in half lengthwise and rest the flat side on a cutting board. Use a heavy rolling pin or the flat side of a knife to crush the cucumbers, then cut into 1/2″ pieces or chunks. Transfer the cucumber to a fine mesh sieve and mix with a generous pinch of salt; let sit for 15 to 20 minutes, or while you prepare the remaining ingredients.

Make the Dressing: add the oil, vinegar, garlic clove, and 1/2 teaspoon of salt to a small jar; seal and shake until emulsified, then set aside.

Combine: add the chopped tomatoes to a large bowl, then add in the cucumbers, shallot, and basil. Top with the dressing and black pepper, to taste. Mix well, then place in the fridge for 15 minutes to chill.

Serve: season with additional salt and pepper to taste, if necessary. Serve cold; store leftovers in the fridge in an airtight container for up to 3 days.

 

 

 

 

Side #2

 

Broccoli Slaw Salad with Cranberries & Celery

 

Prep Time: 15 mins Cook Time: 5 mins Total Time: 20 mins

Learn how to make nutritious and super tasty, creamy broccoli slaw salad with cranberries and celery. It's great as a side dish with almost any protein, but especially grilled or roast chicken or steak. This broccoli cranberry salad is paleo, gluten-free and Whole30-friendly.

 

Ingredients

 

▢1 head broccoli large, broken into florets

▢2 sticks celery diced into small cubes

▢3 tablespoons dried cranberries chopped

▢2 spring onions/scallions chopped (green and/or pale green parts)

Dressing (with yoghurt)

▢2 tablespoons Greek yoghurt full-fat

▢2 tablespoons mayonnaise

▢2 tablespoons lemon juice

▢1 teaspoon Dijon mustard or yellow

▢1/2 teaspoon onion powder

▢1/2 teaspoon garlic powder

▢1/2 teaspoon salt and pinch of pepper

Dressing (without yoghurt)

▢3 tablespoons mayonnaise

▢1 tablespoon olive oil

Instructions

Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes, then strain and rinse under cold water. Let it cool off slightly, then chop up into smaller pieces.

Combined the dressing in a mixing bowl. Add the rest of the ingredients and the chopped broccoli. Combine well and serve.

This salad keeps well overnight in the fridge. If making ahead of time, keep the salad separated from the dressing until serving.

 

 

 

 

 

 

Dessert

 

Banana Blondies

 

Prep Time15 mins Cook Time 25 mins  Servings24

 

Ingredients

 

1 cup salted butter melted

1 ½ cups packed light brown sugar

2 large eggs

2 teaspoons vanilla

1/4 teaspoon salt

2 cups all-purpose flour

1 cup mashed banana (about 2 medium bananas)

Brown Butter Frosting

1/4 cup salted butter

1/2 cup packed light brown sugar

2 Tablespoons milk

1 cup powdered sugar

 

 

Instructions

Banana Blondies

Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper then spray paper with cooking spray. Set aside.

In the bowl of an electric stand mixer, add melted butter and sugar. Mix until combined. Add in eggs and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth. Spread evenly in prepared pan.

Bake for 25 to 30 minutes, or until center is set. Remove from oven and allow blondies to fully cool before frosting.

 

Brown Butter Frosting

In a medium saucepan, melt butter over medium-low heat until butter starts to barely brown and becomes very aromatic (about 5 minutes or so).

Add brown sugar and milk to butter. Stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Whisk in powdered sugar until combined.

Spread frosting over cooled blondies. Allow frosting to set before cutting into squares. Enjoy!

 

 

 

 

 

 

 

Meal #2




Entrée (Main Course)

 

Greek Salmon Salad

PREP TIME 10 -15 minutes COOK TIME 8-10 minutes SERVES 4

 

INGREDIENTS

 

1/4 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

1 clove garlic, minced

3/4 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 small red onion, thinly sliced

1/4 cup cold water

4 (6-ounce) salmon fillets, skin removed

2 medium heads butter lettuce, such as Boston or Bibb (about 1 pound), torn into bite-sized pieces

2 medium tomatoes, cut into 1-inch pieces

1 medium English cucumber, quartered lengthwise, then cut into 1/2-inch pieces

1/2 cup pitted kalamata olives, halved lengthwise

4 ounces feta cheese, crumbled (about 1 cup)

INSTRUCTIONS

 

Arrange a rack in the middle of the oven and heat to 425°F. While the oven heats, marinate the salmon and soak the onions (instructions below).

Whisk the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper together in large bowl. Transfer 3 tablespoons of the vinaigrette to a baking dish large enough to hold all the pieces of salmon in one layer. Add the salmon, turning them over gently a few times to evenly coat in the vinaigrette. Cover and refrigerate. Place the onion and water in a small bowl and set aside for 10 minutes to make the onion less potent. Drain and discard the liquid.

Uncover the salmon and roast until it is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet. Meanwhile, compose the salad.

Add the lettuce, tomato, cucumber, olives, and drained red onion to the bowl of vinaigrette and toss to evenly coat. Divide between 4 plates or shallow bowls. When the salmon is ready, place 1 fillet on top of each salad. Sprinkle with the feta and serve immediately.

RECIPE NOTES

Make ahead: The vinaigrette can be made a few days in advance and stored in the refrigerator. Let come to room temperature before serving. The onion can be soaked and drained up to 1 day ahead.

 

 

 

 

Side #1

 

JAPANESE STYLE CUCUMBER AND RADISH SALAD

 

 

Ready In: 30mins Serves:6

INGREDIENTS

 

1⁄2 sweet onion, thinly sliced

8 radishes, sliced

1 cucumber, halved lengthwise and sliced

1⁄4 cup rice wine vinegar

2 teaspoons canola oil

1 teaspoon dark sesame oil

1⁄4 teaspoon salt

1⁄8 teaspoon crushed red pepper flakes

1 teaspoon sesame seeds, toasted

 

DIRECTIONS

 

Combine onion, radishes, and cucumber in a medium bowl.

Combine vinegar and the next 4 ingredients in a small bowl; stir until well blended.

Drizzle vinegar mixture over cucumber mixture, tossing to coat.

Cover and chill 15 minutes.

Sprinkle with sesame seeds before serving.

 

 

 

 

 

 

Side #2

 

 

CAPRESE STUFFED ACORN SQUASH

 

YIELD: 2 SERVINGS

PREP TIME: 5 MINS COOK TIME: 1 HOUR TOTAL TIME: 1 HOUR 5 MINUTES

 

INGREDIENTS:

1 Medium Acorn Squash

3 tbsps Coconut Oil

1 tbsp Brown Sugar

1/4 tsp Cinnamon

pinch of Salt & Pepper

3/4 cup Cooked Farro

1/2 cup Bocconcini (Mini Mozzarella Balls), halved

1/2 cup Cherry Tomatoes, halve

2 tbsps Fresh Basil, diced

1 tsp Extra Virgin Olive Oil

Cooking spray to grease

Balsamic vinegar to drizzle

 

DIRECTIONS:

 

Preheat oven to 425F. Lightly grease baking dish with cooking spray.

Using your sharpest kitchen knife, slice ~1/2″ off either end of your squash. Next, halve squash length-wise, then use a spoon to scoop out the seeds. Transfer squash to greased baking dish.

In small mixing bowl combine the coconut oil, brown sugar, and cinnamon, mixing well. Use a pastry brush to amply coat each squash half with oil mixture, then sprinkle with salt and pepper. Roast at 425F for 45 minutes until softened and caramelized.

While squash roasts, in another bowl combine the farro, mozzarella, tomatoes, basil, and EVOO, tossing well to coat.

When squash is finished roasting, remove from oven and allow to cool for 5 minutes. At the same time, lower oven temperature to 375F.

Once squash is cool enough to handle, stuff with as much caprese filling as possible. Return squash to oven and bake at 375F for another 15 minutes until cheese has melted and the tomatoes just begin to blister. Serve immediately, drizzling with balsamic vinegar if desired.

 

 

 

 

Dessert

 

Celery Cake Cookies

 

prep time: 5 MINUTES cook time: 10 MINUTES total time: 15 MINUTES

 

Celery and minced apples are unexpected and add texture and flavor to these cinnamon cookies.

 

Ingredients

 

1 cup celery, shredded (about 4-5 stalks)

1 small apple,, finely minced (yeild 1 cup)

2 cups flour,, gluten-free is fine

1 1/2 cup brown sugar

1/2 cup butter,, at room temperature

2 eggs

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

1 tsp. baking soda

 

Instructions

 

Preheat oven to 350° Cover a baking sheet with parchment paper.

In the bowl of a food processor*, add the flour, brown sugar, butter, eggs, vanilla extract, cinnamon and baking soda. Pulse until well blended.

Scoop the cookie batter into a large mixing bowl. Gently fold in the celery and apples.

Drop a spoonful of the batter onto the baking sheet, spacing cookies about 1 1/2" apart.

Bake for 10-12 minutes, until the cookies are golden brown. Remove from the oven and immediately place cookies on a cooling rack.

Serve warm or store in an airtight container for up to a week.

 

Notes

*You can mix the ingredients in a traditional 5-speed mixer as well. Just fold in the celery and apples by hand

 

 

 

 

 

 

Meal # 3




Entrée (Main Course)

 

 

BUTTER LETTUCE SALAD WITH FENNEL & MANDARIN ORANGES

 

A crisp, refreshing salad is the ideal complement to the richly flavored leg of lamb. And tender butter lettuce, fragrant fennel, and sweet Mandarin oranges make it extra-special.

 

MAKES 8 SERVINGS  TOTAL TIME 20 MINUTES

 

 

  

INGREDIENTS

 

FOR THE VINAIGRETTE, WHISK:

3 Tbsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice 2 Tbsp. minced shallots 1 Tbsp. white wine vinegar 2 tsp. honey 1 tsp. Dijon mustard Salt and black pepper to taste

 

FOR THE SALAD, TOSS:

8 cups torn butter lettuce (1 head) 2 cups jarred Mandarin oranges (one 1 lb. 4 oz. jar, drained) 1 fennel bulb, cored, thinly sliced and roughly chopped (about 2 cups) ¼ cup chopped fennel fronds ¼ cup sliced almonds, toasted

 

INSTRUCTIONS

 

For the vinaigrette, whisk together oil, lemon juice, shallots, vinegar, honey, and Dijon; season with salt and pepper.

 

For the salad, toss lettuce, oranges, fennel bulb, fennel fronds, and almonds with vinaigrette.

 

 

 

 

 

Side #1

 

Caprese Salad

 

This traditional caprese salad is a blend of ripe tomatoes, fresh mozzarella, basil, olive oil and seasonings, all drizzled with balsamic glaze. A classic summer salad that is a must-have at any picnic or gathering!

Prep Time 10 mins Cook Time 1min Total Time11 mins SERVES 6 servings

 

INGREDIENTS

 

▢5 cups tomatoes cut into bite sized pieces

▢1 1/4 cups small mozzarella balls such as ciliegine

▢1/2 cup small basil leaves

▢3 tablespoons olive oil

▢salt and pepper to taste

▢2 tablespoons balsamic glaze

INSTRUCTIONS

 

Place the tomatoes, mozzarella balls and basil leaves in a large bowl.

In a small bowl whisk together the olive oil, salt and pepper.

Pour the olive oil over the tomato mixture and toss gently to coat.

Drizzle the balsamic glaze over the salad, then serve immediately.

You can use vine ripened tomatoes, heirloom tomatoes, cherry tomatoes, Campari tomatoes or Roma tomatoes for this recipe. Choose whatever is in season and fresh.

I like to use whole small basil leaves, but you can chop your basil if you prefer.

I use small mozzarella balls known as ciliegine, they come packed in tubs of water in the deli section. You can also dice a ball of fresh mozzarella into cubes.

Balsamic glaze is a thickened balsamic vinegar with a richer, more complex taste. You can find this glaze at most grocery stores near the vinegars or salad dressings. 

 

 

 

 

 


 

Side #2

 

SHAVED RADISH, BASIL, AND OLIVE OIL SALAD

 

Serves: 4 to 6 as a side salad

INGREDIENTS

 

1 bunch radishes, tops and root tips removed

8 or so basil leaves (or you may use your favorite tender herb, such as dill, tarragon, or chervil)

1 green onion, thinly sliced

Juice of 1 lemon

1 tablespoon extra- virgin olive oil

Sea salt and freshly ground pepper, to taste

 

DIRECTIONS

 

Cut the radishes into thin slices crosswise with a mandolin or potato peeler. Place it in a bowl.

Stack the basil leaves on top of each other (about 8 leaves at a time) and cut them into thin strips. Toss together the radishes and remaining ingredients. (Make sure to toss the ingredients shortly before serving or the radishes will get too soft.)

 

 

 

 

 

 

 

 

Dessert

 

Maple Roasted Pears with Balsamic Vinegar

 

Prep Time 5 mins Cook Time30 mins  Servings: 8 pear halves

 

Ingredients

 

4 pears halved

3-4 tsp maple syrup*

drizzle of balsamic vinegar

fresh basil thinly sliced

Instructions

 

Preheat oven to 350 F.

Cut pears in half and place them onto a baking sheet. Scoop out the seeds.

Drizzle with balsamic vinegar and maple syrup.

Bake in oven for 25-30 minutes.

Top with fresh basil and serve!

Notes

*If you don't need it to be vegan and prefer honey, you could use that too! Wanna get super fancy? Sprinkle with cinnamon and add some roughly chopped walnuts!

 

 


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