Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
Collards, Potatoes, and Tomatoes (Sauté of Collards and Crispy Potato Coins in a Tomato Sauce)
by ANDREW COHEN
INGREDIENTS:
1 bunch collards, stemmed and cut into 3/16ths of an inch (fettuccini) wide strips, washed and drained
1 pound potatoes (such as new red), washed and cut into ¾ inch chunks
3-4 medium tomatoes, approx 1½-2 cups, seeded, liquid reserved, cut into ½ inch dice
2 cloves garlic, minced
½ medium white or brown onion cut into fine dice
1 tablespoon fresh marjoram or oregano, finely chopped
1 tablespoon flat leaf parsley, chopped finely
Light flavored olive oil as needed
1-2 tablespoons red wine vinegar, or as needed*
Salt and pepper to taste
METHOD:
Heat a large pan over medium heat. When hot, generously film with oil. When the oil surface is shivering, add the onions. Cook until translucent, then add the garlic. Cook until fragrant, then add half the herbs, a dash of vinegar, and season with salt and pepper. Add the tomatoes and any liquid from them. Toss to mix and lower the heat to low. Cook gently to render the tomatoes to a saucy consistency.
While the sauce is cooking down, bring a pot of water that is at least half again larger than the volume of potatoes to a boil. Salt it liberally and return to the boil. When boiling, add the potatoes to the water and cook just until the potatoes are barely done and just tender. Drain and rinse with cold water. Drain well.
Heat a large pan (try to use one large enough to hold the potatoes in a single layer) over medium heat. When hot, coat the pan bottom generously with oil and heat the oil until you see the surface shivering. Add the potatoes and toss to coat evenly with oil, and season with salt and pepper. Cook until the potatoes are crisp on the faces, turning as needed to get each surface. This should take around 10-15 minutes total.
When the potatoes are crisped, push them to the perimeter of the pan. If the pan floor is dry, film with a little oil. Add half the collards and turn in the oil to coat. Spread out and cook until they begin to wilt. Make a well in the center of the greens and add the rest, adding oil if needed. Use as little oil as you can get away with. Drizzle collards with 1 tablespoon vinegar and mix into the greens. Mix all the vegetables together and continue cooking just until the collards are wilting.
Add the tomato sauce to the pan and simmer for 10 minutes. Add the rest of the herbs and stir in. Taste for balance; you may want to add more vinegar or salt. When flavors are to your liking, serve hot.
Serves: 4
Warm Chickpea, Fennel and Parsley Salad
Dried chickpeas that have been soaked overnight have a much deeper flavor than canned, which can be substituted if you're in a hurry.
By Maggie Beer
Active Time: 20 mins
Total Time: 13 hrs
Yield: 6
Ingredients
1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained
1 large onion, quartered
12 thyme sprigs
Salt
2 garlic cloves, very finely chopped
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
2 celery ribs, finely chopped
1 small fennel bulb (3/4 pound)—halved, cored and finely chopped
3/4 cup loosely packed flat-leaf parsley leaves
1/2 cup finely chopped red onion
Directions
In a large pot, cover the chickpeas with water. Add the quartered onion and the thyme sprigs. Bring the chickpeas to a boil, then simmer them over moderate heat for 1 hour. Stir in 1 teaspoon of salt and simmer the chickpeas until they are tender, about 10 minutes longer. Discard the onion quarters and thyme sprigs.
Meanwhile, in a medium bowl, mash the garlic to a puree with 1 teaspoon of salt. Stir in the red wine vinegar, then gradually whisk in the olive oil.
Drain the chickpeas and add them to the bowl. Toss with the chopped celery, fennel, parsley and onion. Season with salt and pepper and serve warm.
Make Ahead
The recipe can be prepared through Step 1 and refrigerated overnight. Rewarm before continuing.
Sauteed Baby Broccoli (Broccoletti) with Lemon and Garlic
Sauteed baby broccoli, or broccolini is an easy, healthy vegetable side dish that only takes about 15 minutes to make.
PREP TIME 5minutes mins
COOK TIME 10minutes mins
SERVINGS 4
CALORIES 92 kcal
INGREDIENTS
12 ounces broccolini baby broccoli, broccoletti
3 cloves garlic
1 lemon zest of whole, juice of half, slices for garnish
2 tablespoons olive oil
½ teaspoon red pepper flakes
¼ cup water
salt to taste
INSTRUCTIONS
Cut off the bottom half inch of the stalks of washed and dried broccolini. Smash garlic cloves and remove papery skin. Zest lemon and set aside the lemon zest. Heat a large skillet or saute pan over medium heat and add olive oil. Add in whole smashed garlic cloves and saute for about a minute until they become fragrant. Add broccolini to skillet and use tongs to toss and coat. Saute for 4-5 minutes until it starts to turn bright green and the tips on the florets pick up a little bit of char. Season with a little bit of salt. Carefully add water to the pan and immediately cover with a tight fitting lid. Steam for 2-3 minutes until crisp tender. Open the lid and squeeze over the juice of half a lemon. Season with more salt to taste if necessary. Transfer to a serving dish and sprinkle with lemon zest, red pepper flakes and a drizzle of good olive oil. Garnish with the other half of the lemon cut into slices. https://bigdeliciouslife.com/sauteed-baby-broccoli/
Sweet Bananas with Coconut Milk
Author: Caroline Phelps
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Yield: 2 people
DESCRIPTION Thai sweet and creamy pan fried bananas with sesame seeds.
INGREDIENTS ·
1/4 cup + 2 tablespoons granulated sugar ·
1/2 cup water ·
2 bananas, peeled and sliced (about 2-inch thick) ·
2 chestnuts (optional, or substitute walnuts) ·
1 tablespoon sesame seeds ·
3/4 cup coconut milk ·
Salt
INSTRUCTIONS
1. In a medium size pan over high heat, add water and sugar and bring to a boil.
2. Add chestnuts and bananas, lower heat to a low simmer and cook for about 10 minutes, until there is little liquid left and banana are bright and clear.
3. Turn the heat off and divide equally among two bowls.
4. Mix sesame seeds with coconut and pour a little into each bowl (about 3 tablespoons each).
5. Season with a little salt and serve immediately with remaining coconut milk on the side.
NOTES This Thai banana dessert is best eaten fresh.
MEAL 2
Collard Greens with Black-Eyed Peas and Tomatoes This dish is delicious and packed with nutrients. Add hot sauce or chilis to spice it up!
Average Cost: $1.72
Prep Time: 30 minutes
Servings: 8
Ingredients
1 large bunch collard greens, chopped (about 4 cups)
1 large onion, chopped
1 green or red bell pepper, chopped
4 cloves garlic finely chopped
3 tablespoons olive oil
2 (14.5 oz) cans crushed or diced tomatoes, low sodium
1 (14 oz) can black-eyed peas
2 tablespoons maple syrup or brown sugar
2 tablespoons cider vinegar
1 tablespoon diced hot chilis, or hot pepper sauce to taste
1 teaspoon thyme
1 teaspoon black pepper
Directions
Wash collards, remove stems, and slice leaves into strips. Cut across strips to cut leaves into bite-size pieces.
Heat oil in a large pot over medium heat. Add bell pepper, onions and garlic, and cook for 3-4 minutes.
Stir in collards to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if collards starts to stick to pot.)
Stir in tomatoes, cover and cook for another 10 minutes.
Add the black-eyed peas, maple syrup, cider vinegar, hot chilis, and spices–no salt needed!
Stir well, cover, and simmer on low heat until collards are tender.
Serve on a bed of brown rice.
Fennel, Apple & Celery Salad
Full of flavor and crunch, this Fennel, Apple & Celery Salad is so tasty + satisfying. Easy to make in just 15 minutes and tied together with a quick lemon dressing, this salad will have you loving your veggies.
Prep Time 15minutes Cook Time 0minutes
Diet: Gluten Free
Keyword: apple, celery, fennel
Servings: 6 servings
Author: Taesha Butler
Ingredients
6 stalks celery very thinly sliced on an angle, plus ½ cup light green leaves from the center of the celery
1 large fennel bulbs or 2 small bulbs, cut in half then very thinly sliced (reserve some of the fennel tops for garnish)
1 medium apple such as Honeycrisp, cut into thin matchsticks
2 teaspoons Dijon mustard
1 teaspoon honey or maple syrup
1 Tablespoon fresh lemon juice
3 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ cup sliced almonds or any chopped nuts such as walnuts or pecans
¼ cup shaved Parmesan cheese optional
Instructions
Add the sliced celery, celery leaves, fennel, and apple to a large bowl. Toss to combine.
In a small bowl, whisk the Dijon mustard, honey, lemon juice, olive oil, salt, and pepper until combined.
Pour the vinaigrette over the salad and toss to coat. Taste and add more salt and pepper as needed.
Serve on a bed of lettuce in a serving bowl or platter. Scatter the nuts, cheese (if using), and some torn fennel tops over the salad. This salad is best if eaten right after it’s assembled.
Suggested Adaptations + Tips
Don’t have or want to include the fennel? Replace it with another 2 to 3 stalks of thinly sliced celery.
The tender celery leaves at the center of the celery hearts have so much flavor. Don’t forget to add them to the salad!
Like a hint of onion flavor? This salad would be great with some thinly sliced red onion, sliced scallions, or some fresh chives.
For a dairy-free version, just omit the cheese. It’s still a great salad without it.
The vinaigrette dressing can be made up to 3 days ahead of time. If refrigerated, allow to come to room temperature before adding it to the salad.
Oven Roasted Parsley Potatoes
Ingredients
· 1/2 cup butter
· 8 red potatoes cut into quarters
· 1 small onion diced small
· 2 - 3 Tablespoons fresh parsley chopped
· 1 garlic clove minced
· salt and pepper to taste
Instructions
1. Preheat oven to 375 degrees
2. Place the butter in a cast iron skillet on top of the stove. Add the onion to the pan. Saute on low just until the onion has softened, add the garlic, cook and stir 1 more minute. Add the potatoes, toss to coat well with the butter mixture. Place the cast iron skillet with the potatoes in the preheated oven. Bake at 375 degrees for 45 minutes (turning the potatoes with a spatula once halfway through baking) or until golden brown and softened. Season with salt and pepper, sprinkle with chopped parsley.
3. If using a baking dish - melt the butter in a saute pan, add the onion to the butter. Saute until onion is softened, add the garlic, stir and cook 1 more minute. Add the potatoes to the saute pan, toss to coat. Place the potatoes into a baking dish, place the baking dish into the oven, bake at 375 degrees for 45 minutes ( turning potatoes once with a spatula halfway through baking) or until golden brown and soft. Season with salt and pepper, sprinkle with chopped parsley.
Simple Sautéed Plums
Plums are a fruit that we typically tend to eat out of hand. There are a plethora of recipes for roasted plums. However, turning on the oven is not exactly conducive with these crazy hot days. A quick & easy recipe we turn to most during summer months are these simple sautéed plums.
Total Time: 13 minutes
INGREDIENTS
· 2 tbsp unsalted butter (or substitute with olive oil)
· 1 tsp vanilla extract
· 1 pound plums, pitted and sliced into thin wedges
· 2 tbsp honey (or substitute maple syrup if vegan)
· pinch of fine-grain salt
INSTRUCTIONS
1. In a medium saucepan, warm 2 tbsp butter over medium-high heat until it begins to turn slightly golden, about 2-3 minutes.
2. Add in the 1 tsp vanilla extract, 2 tbsp of honey and the pinch of salt. Stir to combine.
3. Add sliced plums and cook over medium heat until the plums juicy and slightly softened, about 5 minutes.
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