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Healthy Recipes for 6/20/24 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




Kale and Bean Salad

Delicious fresh salad made with chopped fresh veggies, canned beans and corn. All dressed in a zippy cilantro, lime and tahini dressing!

PREP TIME10minutes mins

SERVINGS  4

CALORIES 503 kcal

INGREDIENTS

  

1 bunch kale (about 3 cups) stems removed and shredded

1 can black beans rinsed and drained

4 Persian cucumbers or 1 English cucumber diced

10 cherry tomatoes cut in quarters

3 scallions white and green parts diced

2 cups frozen corn thawed

1 orange bell pepper diced

2 avocados peeled and diced

¼ cup tahini

2 limes juiced

1 tsp pure maple syrup

½ bunch cilantro leaves and stems chopped

2 pinches salt

¼ cup water

 

 

INSTRUCTIONS

 

In a large bowl add kale and optionally massage with oil and salt before adding other veggies. Then add peppers, cucumbers, tomatoes, scallions, corn, beans and avocado.

Make the dressing by blending tahini, cilantro, lime juice, water, salt and maple syrup in a blender until smooth.

Pour dressing over the salad and toss until well combined.

Eat within 3 days.

 



Tomato Onion Cucumber Salad

 

The best ever tomato onion cucumber salad recipe with basil and thyme tossed with a light Italian olive oil and vinegar dressing.


Prep Time10minutes minutes

Resting5minutes minutes

Total Time10minutes minutes

Servings4 people

Calories182kcal

AuthorFlorentina


Ingredients

·         2 lb heirloom tomatoes

·         1 English cucumber (or 4 small Persian cucumbers )

·         6 green onions, red scallions or 1/2 cup red onion - sliced

·         2-3 tbsp red wine or apple cider vinegar

·         1/4 cup extra virgin olive oil (cold pressed)

·         1/2 tsp sea salt +more to taste

·         1/4 cup fresh basil leaves, dill or oregano

·         2 tbsp fresh thyme leaves

·         1 pinch black pepper - freshly cracked

Instructions

1.            In a large salad bowl whisk together the olive oil and vinegar. Season to taste with sea salt and freshly cracked black pepper.

2.            Use a serrated knife and slice the tomatoes into wedges. Gently toss them with the salad dressing. Set aside and slice the cucumber and onion then add them to the salad. Toss again, taste and adjust seasonings with more sea salt and vinegar until your taste buds are happy.

3.            Sprinkle with the basil leaves, thyme and whatever edible blossoms you have around your garden. Allow the salad to sit at room temperature for at least 5 minutes for the tomatoes to release their juices and marry with all the other flavors.

WFPB Oil-Free Vinaigrette:

1.             Blanch and peel one medium size heirloom tomato. Discard the skin. Puree the tomato together with the vinegar in a blender or food processor until smooth. Season with sea salt and toss with the tomatoes and cucumbers. 

 


 

Herby Chicken with Apricots and Feta

 

TOTAL TIME: Prep: 20 min. Cook: 25 min.YIELD: 8 servings.

 

Ingredients

  • 1-1/2 teaspoons salt

  • 1 teaspoon dill weed

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon pepper

  • 8 boneless skinless chicken thighs (about 2 pounds)

  • 3 tablespoons canola oil

  • 1 small onion, chopped

  • 8 dried apricots

  • 8 pitted dates

  • 1/2 cup chicken stock

  • 1/4 cup lemon juice

  • 1 cup crumbled feta cheese

  • 2 green onions, thinly sliced

  • Hot cooked couscous, optional

Directions

  • 1. Combine the first 5 ingredients; sprinkle over chicken. In a large skillet, heat oil over medium heat. Brown chicken in batches; return all to skillet. Add onion, apricots and dates; cook 5 minutes longer.

  • 2. Stir in stock and lemon juice; bring to a boil. Reduce heat; simmer, covered, until a thermometer reads 170°, 5-7 minutes. Uncover and top with feta and green onions. If desired, serve with couscous.

 

 

Easy Cinnamon Apples Recipe

These cinnamon apples taste like a warm apple pie, but they are easy to make in 15 minutes on the stovetop! This cinnamon apples recipe is a delicious side dish, snack, or light dessert.


SERVINGS3 cups of apples (4 servings)

CALORIES95.8

PREP TIME5minutes minutes

COOK TIME15minutes minutes

TOTAL TIME20minutes minutes



Ingredients 


·         ▢ 3 apples (about 3 cups, chopped)

·         ▢ 2 Tablespoons water

·         ▢ 1 Tablespoon salted butter (or coconut oil)

·         ▢ 1 Tablespoon maple syrup

·         ▢ ½ teaspoon ground cinnamon

·         ▢ ⅛ teaspoon fine sea salt

·         ▢ ¼ teaspoon pure vanilla extract


Instructions 

1.            Cut apples into same-sized pieces (about ½-1” cubes).

2.            Put apples pieces into a skillet with 2 TBS water. Cover the pan and cook over medium heat for about 5 minutes, stirring occasionally, until the apples become slightly soft and water is absorbed.

3.            Add 1 TBS of butter to the skillet. Stir apples and oil together until all the apples are coated. Cook for 5 minutes, stirring every minute or so, until the apples become soft (you may need to cover them for the last 2 minutes).

4.            Add Maple syrup, cinnamon, salt and vanilla. Stir until well mixed.

5.            Cook for about 5 more minutes, stirring every minute until the apples reach your desired softness.

6.            Remove from heat and serve.

 

 

Meal 2



 

Skillet Potatoes with Peppers and Onions 

Potatoes, red and green bell peppers, and yellow onions are combined in a colorful and flavorful skillet that is perfect for any meal.

Servings: 4 servings

Ingredients

·         1 tablespoon olive oil

·         1 small yellow onion diced into ½-inch pieces, about ¾ cup total

·         3 potatoes diced into ½-inch pieces, about 3 cups total

·         1 large bell pepper or equal amounts of multi-colored peppers, diced into ½-inch pieces, about 1 cup total

·         ½ teaspoon kosher salt adjust to taste

·         ¼ teaspoon freshly ground black pepper adjust to taste

Instructions

1.            Heat the oil in a large skillet over medium heat. Add the onion and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and add 2 tablespoons of water to the pan.

2.            Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

3.            Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed.

4.            Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.

 


 

Corn Salad with Green Beans, Green Peas, Roasted Garlic & Butter

Preparation & Cooking time: 50 – 60 mins.  

Feeds: 4 – 8 hungry tummies

Ingredients6 ears of corn / 200g drained canned sweet corn300g / 2 cups of green beans150g / 1 cup of green peas1 vegetable stock cubeA large bowl of ice & water or very cold water57g / 1/4 cup / 4 tbs melted butter4 cloves of garlic5 leaves of wild basil / scent leave

1 tsp salt

Freshly ground black pepperLet’s get cooking!

1. Fill a large pot of water but not to the brim, and place on the stove to boil. Place your corn into a large bowl or sink to shuck them. Shucking is undressing the corn from its husk. The best way to do this without leaving a lot of the golden brown silk on the cob is to tightly hold on to the tip of the corn and pull the husk back in one strong motion. Finish by breaking off the stems.

2. Clean any left over silk on the cob and rinse thoroughly before carefully placing into the pot of boiling water. Cover and allow to cook for 10 – 20 mins until the corn softens.

3. In another small pot of boiling water, cook the green beans and peas for 4 minutes with cube of vegetable stock for added flavour. Once cooked, drain the water and pour the beans and peas into the bowl of ice and water. This will shock them to cool down in temperature. It is an important to stop the cooking process and to maintain the colour and texture of the vegetables which would otherwise turn dull green with a soggy and unappealing texture. After a minute, take them out of the ice water bath and set aside.

4. If you are using canned sweet corn, drain the liquid and boil the corn with water for 4 minutes. Once the corn on the cob is cooked, drain the hot water and place the cobs separated on a large tray to cool down. Melt the butter in a bowl by placing it in the microwave or carefully placing the bowl inside a pot of simmering water. Be careful by using a napkin or kitchen mittens to hold the hot bowl. Using the back of a wide knife smash the garlic onto a hard surface like your kitchen table.

This will dislodge the cloves from the outer layer making them easier to peel. Heat a small frying pan and once hot, add the garlic to dry roast for a few minutes until they turn starts to turn brown. Take it out of the pan and add with the scent leaves and a pinch of salt into a small mortar. Grind roughly, scoop and mix into the melted butter. Taste and add more salt if needed. This dressing can be made a day in advance because the longer the garlic and herb sit in the butter, the more intense and wonderful the dressing will be.

5. Once the corn is much cooler, one at a time, hold a cob upright, flat side down, with one hand and with the other hand, use a knife to cut off the corn from the cob. Use pressure when cutting to make sure you get to the bed of the cob in order to get all the corn off.

6. In a large bowl, mix together, the corn, green peas, greens beans and roasted garlic butter dressing. Add a 1/4 tsp of salt, sprinkle freshly ground black pepper and mix thoroughly to ensure the dressing gets to every bit of the salad. To serve I washed the best of the husks placed on a tray and scooped the salad onto them. Make this for friends and family to impress them with something truly wonderful and different. Enjoy this on its own or with grilled meat, chicken, the choice is yours!

 


RED POTATO AND GREEN BEAN SAUTE

 

Ready In: 30mins

Ingredients: 7

Serves: 4-6

INGREDIENTS

 

 

DIRECTIONS

1.    Bring a large pot of salted water to a boil.

2.    Add potatoes; cook about 15 minutes, or until almost tender.

3.    Add beans; cook about 3 minutes, or until tender; drain well.

4.    In large skillet, heat oil over medium heat.

5.    Add garlic; cook, stirring, for 30 seconds.

6.    Add potatoes, beans, and salt and pepper to taste.

7.    Cook about 2 minutes, or until heated through, tossing to coat.

8.    Add basil and toss once more before serving.



 


Apricots with Herbed Goat Cheese

 

 

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 4 servings.

After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota

Ingredients

  • 3 ounces fresh goat cheese

  • 2 teaspoons minced fresh basil

  • 2 teaspoons minced fresh chives

  • 2 teaspoons 2% milk

  • 4 fresh apricots, sliced

  • 1/8 teaspoon salt

  • Dash pepper

  • 2 tablespoons balsamic glaze

  • Fresh basil leaves

Directions

  • 1. Place goat cheese, minced basil, chives and milk in a mini food processor; process until smooth. Arrange apricot slices on a serving platter. Drop goat cheese mixture by teaspoonfuls over top. Sprinkle with salt and pepper; drizzle with balsamic glaze. Garnish with fresh basil leaves. Serve immediately.

 

 

 


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