Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
#1 ENTRÉE (Main Course)
Dandelion Greens Salad with Roasted Baby Beets
PREP-TIME: 30 MINUTES / READY IN: 1 HOUR, 30 MINUTES
MAKES 8 CUPS
INGREDIENTS
2 lb. small beets with greens
4 tablespoons champagne vinegar
1 lb. thin asparagus spears
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
4 cups coarsely chopped dandelion greens and/or baby arugula
Freshly ground black pepper, to taste
1 15-oz. can no-salt-added chickpeas, rinsed and drained (1½ cups)
1 teaspoon chopped fresh thyme (optional)
INSTRUCTIONS
Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Remove greens from beets; cut stems from leafy portion. Coarsely chop greens; set aside. Arrange beets in the prepared pan; brush with 1 tablespoon of the vinegar. Cover with foil. Roast 30 minutes; uncover. Add asparagus to pan. Roast 15 minutes more or until beets are tender. Cool to room temperature. Cut beets in half.
In a large bowl whisk together the remaining 3 tablespoons vinegar, the mustard, and maple syrup. Add coarsely chopped beet greens and dandelion greens; toss to coat. Season with pepper. Arrange greens in a bowl. Top with roasted vegetables and chickpeas, and sprinkle with thyme.
#2 APPETIZER OR SIDE
Baked Eggplant and Potatoes with Tomato Sauce
Baked Eggplant and Potatoes with Tomato Sauce is simple dish and perfect example of 'cucina povera'. Just a few fresh ingredients come together to make a savoury side dish or main dish served with country style crusty bread to mop up the juices!
CourseMain Course, Side Dish
CuisineSicilian-Italian
Prep Time20minutes minutes
Cook Time1hour hour 10minutes minutes
Servings4 servings
Calories175kcal
AuthorNadia Fazio
Ingredients
1 large eggplant 1.5 lb
4 large potatoes 2 lbs
4 large tomatoes 2 lbs
plenty of olive oil
1 garlic clove crushed
a few fresh basil leaves
salt to taste
Instructions
Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Peel and cut potatoes into 1/4 inch thick slices. Place on baking sheet, brush both sides with olive oil and salt lightly. Bake for 25 minutes, flipping slices halfway. Set aside.
Meanwhile, prepare the eggplant. Slice into 1/4 inch thick rounds. Place on baking sheets covered in paper towels and lightly salt both sides. Let sit for 30 minutes. Rinse and pat dry the eggplant with a paper towel.
Place the eggplant slices on 2 baking sheets covered in parchment paper. Brush both sides with olive oil and salt lightly. Bake for 25 minutes and flip halfway through.
While the eggplant bakes, dice the tomatoes. Place in a large skillet and bring to a boil, then lower to a simmer and cook for 10 minutes. Add the crushed garlic clove and salt to taste.
Add the baked potato and eggplant slices to the tomato sauce. Stir gently to coat the vegetables in the tomato sauce and cook for an additional 10 minutes. Add freshly chopped basil and drizzle with olive oil at the end of cooking. Adjust seasoning if necessary.
#3 APPETIZER OR SIDE
Crunchy radish & tomato salad
Prep:15 mins
Cook:2 mins
Easy
Serves 8
Cheap to make and good for you too, this colourful side salad works well with curry
Ingredients
For the relish
350g tomato, chopped
3 red onions, finely chopped
1 cucumber, deseeded and diced
200g red radish, quartered
For the dressing
3 tbsp vegetable oil
1 tsp mustard seed
2 tsp caster sugar
1 red chilli, deseeded and finely chopped
handful mint leaves, shredded
Method
STEP 1
To make the dressing, heat the oil in a pan, then throw in the mustard seeds and cook until they start to pop. Tip the seeds into a bowl and allow to cool. Add the rest of the dressing ingredients to the bowl and whisk everything together.
STEP 2
Add the tomatoes, onions, cucumber and radish to the dressing, stir to coat, then allow to stand at room temperature for 10 mins before serving.
#4 DESSERT
Black Plum Crumb Bars
yield: 12 SERVINGS
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR
In a season of potlucks and cookouts, picnics and barbecues, these crumb bars are the perfect dessert to bring. They're tangy and buttery, sweet and crumbly. And incredibly easy to make.
Ingredients
Crust:
1 cup butter, cold, cubed
3 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 large egg
Filling:
4-6 large Black Plums (or other variety) about 1 to 1 1/2 lbs, chopped
3/4 cup granulated sugar
4 teaspoons cornstarch
1/4 teaspoon nutmeg
Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with cooking spray or line with parchment paper with an overhang for easy removal.
For the crust: In a medium bowl, stir together the flour, brown sugar, baking powder, cinnamon, and salt. Cut the cubed butter into the flour mixture with a fork or pastry cutter; add the egg and mix together. The dough will be crumbly. Pat half of it into the bottom of the prepared baking pan.
Filling: In a separate bowl, stir together the sugar, cornstarch, and nutmeg. Fold in the chopped plums. Sprinkle the plum mixture evenly over the bottom layer crust in the baking pan. Then crumble the remaining crust dough and spread over the plums.
Bake in preheated oven for 40 to 45 minutes, or until the top is beginning to brown and the plumbs are bubbling. Cool completely before cutting into squares. Refrigerate to speed up the process!
MEAL 2
#1 ENTRÉE (Main Course)
Alfalfa Sprouts Salad, Plant-based
Venelina Dove M.D.
This delicious Alfalfa Sprouts Salad features fresh and juicy alfalfa sprouts, cucumber, carrot, shredded sweet apple, and corn. All that is topped with a magic oil-free garlicky dressing for a complete mind-blowing taste!
PREP TIME15minutes mins
TOTAL TIME15minutes mins
Cuisine European
SERVINGS 3 Servings
INGREDIENTS
For the salad
3 handfuls Alfalfa Sprouts
1 large cucumber or 2 small, chopped
1 large carrot shredded
1 apple shredded
1 cup canned sweet corn
1 tbsp ground flax seeds
For the dressing
1 lemon juiced
1½ inch fresh turmeric tuber pressed
2 cloves garlic pressed
½ tsp salt
1 tsp basil
INSTRUCTIONS
Mix all ingredients for the salad in a large bowl.
For the dressing, mix freshly squeezed lemon juice, garlic, turmeric, salt, and basil. Stir well.
Pour dressing over the salad. Sprinkle some ground flax seeds and stir well.
I recommend you add one tablespoon of our Quick Vegan Parmesan to boost the flavor even more. Enjoy!
#2 APPETIZER OR SIDE
Pears and Radishes With Gorgonzola and Nori
YIELD
4 servings
Ingredients
3 ripe but firm pears (such as Bosc or small Asian)
6 – 8 radishes (such as red, watermelon or purple daikon) trimmed
Kosher salt
¼ cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
Flaky sea salt
Green Leaf Lettuce
4 oz. Gorgonzola dolce or other soft blue cheese
Freshly ground black pepper
1 toasted nori sheet
Preparation
Step 1
Thinly slice pears, starting from outside edge and cutting until you hit seeds and working your way around core. Thinly slice radishes (a mandoline is great, but a sharp knife will do it just fine). Combine pears and radishes in a large bowl; season with kosher salt. Add oil and lemon juice and toss to coat. Taste and season with more kosher salt if needed.
Step 2
Arrange some salad on each plate on a bed of green leaf lettuce, dividing evenly, and sprinkle lightly with sea salt. Crumble Gorgonzola on top and season with pepper. Crush nori and sprinkle some over each salad.
#3 APPETIZER OR SIDE
Sauteed Dandelion GreensHart
Health Benefits
Dandelions are among the most nutritious leafy greens that you can eat. They have more beta carotene than carrots, more iron than spinach, and an abundance of vitamins and minerals, especially Vitamin A and C, calcium and iron.
Total Time: 20 minutes
Yield: 2 servings 1x
INGREDIENTS
1 bunch dandelion greens, tough lower stems discarded, and leaves cut crosswise into 2-inch pieces
2 Tablespoons extra-virgin olive oil
2–4 large garlic cloves, coarsely chopped
Pinch of red pepper flakes
Celtic sea salt to taste
1 Tablespoons extra-virgin olive oil and a sprinkle of Maldon sea salt for garnish
Lemon for garnish
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INSTRUCTIONS
Cut off the bottom one to two inches of thick stems and discard.
Plunge them into a bowl of cold water to remove any dirt.
Cut into 2-inch sections. You can leave the tops a little longer.
Bring a large pot of salted water to boil and add dandelion greens.
Cook them uncovered for 5-10 minutes until tender. If you can pierce the stem of a dandelion green with a fork, then they’re ready. Be careful not to over boil them, or they’ll become mushy.
Plunge or rinse in cold water to stop the cooking process.
Drain, cool and squeeze out the water.
Heat olive oil in a sauté pan on medium low.
Add garlic and red pepper flakes (optional) sauté 30 seconds until slightly golden.
Add dandelions and sprinkle with sea salt.
Increase heat to medium, then sauté until tender, about 4 minutes..
Finish by drizzling extra virgin olive over the greens and a sprinkle of coarse sea salt.
Serve with lemon.
#4 DESSERT
Pears with Yogurt Sauce
Serves 4
1 3/4 cups water1/2 cup honey2 cinnamon sticks (3 inches long)4 medium pears, peeled, cored, and cut in half lengthwise8 ounces low-fat vanilla yogurt2 tablespoons low-fat sour cream1 tablespoon honey1/2 teaspoon vanilla flavoring
Make the yogurt sauce ahead: combine vanilla yogurt and the next three ingredients in a bowl, stir well. Cover and chill.
Cook pears by combining water and honey in a large, nonstick pan. Add cinnamon sticks. Arrange pear halves, cut sides down, in a single layer and bring to a simmer over medium heat. Cook for 10 minutes or until tender, basting and turning frequently for an even color. Remove pears from pan and put in a dessert serving dish. Set aside. Boil down the cooking liquid to 1/2 cup, remove cinnamon sticks. Pour liquid over pears.
To serve, put 2 pear halves on a dessert plate and top with 2 tablespoons yogurt sauce.
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