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    • Aug 3

Healthy Recipes for 8/1/24 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



#1 ENTRÉE (Main Course)

Sweet Potato Salad With Kale, Beets & Smokey Tahini Dressing

This vegan roasted sweet potato salad is made with kale, beets, and a smoked paprika-tahini dressing. It's super hearty, nourishing, and easy to make. Can be enjoyed warm or cold.

Prep Time10minutes minutes

Cook Time35minutes minutes

Total Time45minutes minutes

Servings4

 

Ingredients

1 large sweet potato

2 medium beets (root only)

1 Tbsp olive oil

Salt + pepper, to taste

1 large bunch curly kale (roughly 5-6 cups, packed - how to massage kale for salad)

1/2 cup pecans

1/4 cup raisins

Smokey Tahini Dressing:

1/2 cup tahini

1 lemon, juice only

1 tsp cumin

1 Tbsp maple syrup

Salt + pepper, to taste

Water, to desired consistency (I used 4 Tbsp)

 

Instructions

Preheat oven to 400F. Line a large baking sheet with parchment paper.

Peel the sweet potato and beets. Chop both vegetables into approximately 1/2-inch cubes.

Place cubed sweet potatoes and beets on the baking sheet. Toss in olive oil, salt + pepper. Spread in an even single layer (with some space between veggies) and roast in the oven for 30 mins.

Meanwhile, prep kale: remove from hard stems, wash/dry in a salad spinner, then chop or tear into smaller pieces.

Add all dressing ingredients to a small-medium sized bowl. Gradually add 1 Tbsp of water at a time until desired consistency is reached. For reference, I used 4 Tbsps of water here! Season to taste and set aside.

Place pecans on a small baking sheet, then place in the oven for 6 minutes (you can do this in the last 6 mins of roasting the veggies!) They should be toasty, but not burnt (keep an eye on them).

Remove everything from the oven. Add kale to a large mixing bowl and top with roasted sweet potatoes, beets, toasted pecans, and raisins. Pour tahini dressing overtop and toss until well-combined.

Feel free to serve immediately, or allow the dressing to sit and soften the kale for about 10 mins. Enjoy!

 

 

 

#2 APPETIZER OR SIDE

The Greenest Stir Fry

This is The Greenest Stir Fry filled with broccoli, pea pods, asparagus, green onion, and celery. Substitute other green veg if you prefer. It's nutritious and so simple to make! It's a wonderful side dish or vegetarian main course.

Prep Time20minutes mins

Cook Time20minutes mins

Course: Main Dish

Cuisine: Chinese

 

Ingredients

1 Tbsp olive oil

3 cloves garlic, finely minced

1 lb broccoli

1/2 lb asparagus, cleaned and sliced on the bias into 1-inch pieces

1/2 lb snow pea pods, destemmed (see notes)

3 stalks celery, cleaned and sliced on the bias into 1-inch pieces

2 tsp aminos, or other soy product or substitute

5 green onions, sliced on the bias into 1-inch pieces

1 Tbsp sesame seeds

 

Instructions

Add olive oil to a large sauté pan and heat over medium heat. Add garlic and sauté until fragrant, about 1 minute.

Add broccoli and stir to combine. Allow cooking until right green, about 5 minutes. Add asparagus, cooking for an additional 2 minutes.

Add snow pea pods and celery and toss completely to combine. Continue cooking until all vegetables are bright green and similarly tender. Add aminos and green onions, cooking an additional 1 minute.

Transfer to a serving platter and sprinkle with sesame seeds.

 

 

#3 APPETIZER OR SIDE

Spicy Green Beans and Kale

 SERVES: 8

TIME: 25 MINS

Green beans are rich in antioxidants like vitamin C, beta-carotene and lutein, which support heart health and reduce inflammation. 

 

Ingredients

3 T extra virgin olive oil

1/2 large onion, sliced

1/2 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)

1 1/2 pounds green beans (French or regular), trimmed and slice into 1-inch pieces

2 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup white wine

1/2 tsp red pepper flakes

1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped

2 T lemon juice (about 1/2 a lemon)

3 T finely grated Parmesan - optional

 

Instructions

Warm the oil in a large, tall-sided sauté pan over medium-high heat. 

Add the onions and cook until translucent, about 4 minutes.

Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. 

Add the wine and continue cooking until the green beans are almost tender, about 3 minutes. 

Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. 

Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

 

 

#4 DESSERT

Pink Lady Apple + Banana Nice Cream

 

 

Ingredients

3-4 bananas, sliced and frozen

2 Pink Lady® Apples, diced and frozen

 

Directions

Place the frozen bananas and apples into a food processor. Pulse to break up the fruits until a crumbly mixture is reached. Scrape the sides down as needed, then continuously pulse until a soft-serve consistency is reached. This will take a little time, so be patient.

Once a thick, soft-serve consistency is reached, you can serve as-is or pour into a loaf pan and place in the freezer for at least 4 hours to scoop + serve.

Serve with caramel, cacao nibs, and crushed waffle cones for a tasty treat!

 

 

 

 

MEAL 2



#1 ENTRÉE (Main Course)

Ginger Orange Bok Choy

A fragrant and slightly sweet way to prepare baby bok choy!

CourseSide Dish

CuisineAsian-inspired

KeywordBok choy, Healthy, Paleo, Vegan

Prep Time5minutes minutes

Cook Time7minutes minutes

0minutes minutes

Total Time12minutes minutes

Servings2 servings

Calories69kcal

 

Ingredients

1 bunch baby bok choy (~3/4 - 1 pound)

1 Tbsp neutral oil avocado and grapeseed both work well

2 garlic cloves minced

2 Tbsp grated ginger

pinch red pepper flakes to your taste

2 Tbsp fresh orange juice

sea salt to taste

 

Instructions

Heat oil in a large skillet.

Add in the garlic, ginger, pepper flakes, and a dash of salt.

Let heat through for 30-60 seconds.

Add in the orange juice and stir.

Chop off the end of the bok choy (about 1-2 inches) and add the entire bunch to the pan.

Mix the bok choy with the pan sauce gently.

Cook 3-4 minutes until white part is softened.

Salt to taste.

 

 

 

 

#2 APPETIZER OR SIDE

Broccoli & Celery Soup

This broccoli celery soup recipe uses only simple ingredients. It’s a healthy soup recipe, perfect for all kinds of diets.

Prep Time5minutes mins

Cook Time25minutes mins

Total Time30minutes mins

 Servings: 5 Portions, 22 laddles (4 laddles=1 cup)

 Calories: 104

 Author: Julia


Ingredients

2 tablespoons olive oil

1 Large Onion , 1 cup minced

3 Celery Stalks , 2 cups diced

1 Large Head Broccoli (1 pound/450 grams), see note 1

2 cups Vegetable Broth , see note 2

1 cup Water

2 teaspoons Salt

A Pinch of black pepper , generous

Croutons , optional

Cook ModePrevent your screen from going dark

 

Instructions 

In a large pot, heat the oil. Add minced onion and sauté for 3-4 minutes or until translucent. Meanwhile, dice the celery. Divide broccoli into florets and cut the stem into smaller pieces. Add the chopped broccoli stem and celery into the pot and pour vegetable broth over. Cover with a lid and bring to a boil. Reduce the heat and simmer for 15 minutes or until the broccoli stems are soft.

Then, add broccoli florets, 1 cup of water, salt and pepper. Bring it to a boil again and then simmer on low heat for 5 minutes or until the florets are tender. Turn off the heat and puree the soup until smooth.

Taste it and add more seasoning, if needed!

Serve as is or top it with croutons and drizzle with little olive oil.

Enjoy!

 

#3 APPETIZER OR SIDE

Orange Sesame Broccoli

Don't like broccoli? You can substitute baby bok choy or asparagus with equally good results in this quick and delicious dish."

Ready In: 14mins

Ingredients: 8

Serves: 4

 

 

ingredients

1medium orange

1tablespoon canola oil

1tablespoon minced fresh ginger

1garlic clove, minced

1tablespoon soy sauce 

1⁄2teaspoon sesame oil

2teaspoons sesame seeds

 

 

directions

Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice.

Heat the oil over medium high heat in a large skillet until hot.

Add the broccoli and cook for about 5 minutes, stirring occasionally.

Add ginger, garlic, and orange peel and cook 1 or 2 minutes longer until the veggies are tender, crisp.

In a small bowl, mix soy sauce, sesame oil and orange juice; add to skillet and cook 30 seconds.

Sprinkle with sesame seeds and serve immediately.


 

 

 

#4 DESSERT

Pink Lady® Apple, Oat and Cinnamon Energy Bites

 

Ingredients

5oz Rolled Oats

3 ½ oz grated Pink Lady Apple (approx. 1-2 apples)

4oz crunchy Almond Butter

20 oz unsweetened desiccated coconut, plus extra for coating

5 Tbsp runny homey

1 tsp ground cinnamon

 

Directions

Add the oats, Pink Lady® Apple, almond butter, 1 oz of the coconut, honey and ground cinnamon to the bowl of a food processor. Process until fully combined.

Scoop the mixture into 2 tablespoon portions and roll into balls with your hands. Roll the balls in the extra coconut and arrange on a baking tray lined with baking paper. Refrigerate the balls for 2 hours before serving. 

Stored in an airtight container in the fridge the energy bites will keep for up to five days.

 

 

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