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
This Week's Ingredients
Red Leaf Lettuce,
Cauliflower (In Large & Jumbo baskets)
Red Beets with tops
Alfalfa Sprouts, Fresh Basil Grape Tomatoes, Fuji, Apples, Extra Fancy Bananas
Honeydew Melon (In the Jumbo baskets)
Spicy Tomato Feta Pasta
1½ lb. cherry or grape tomatoes
8 garlic cloves, smashed
⅓ cup extra-virgin olive oil
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
½ tsp. freshly ground black pepper
8 oz. feta
12 oz. medium pasta (such as campanelle, rigatoni, penne, rotini, farfalle, or cavatappi)
1 bunch basil, leaves picked
4 tsp. Calabrian chile paste or 2 drained Calabrian chiles, finely chopped
Preheat oven to 400°. Place 1½ lb. cherry or grape tomatoes and 8 garlic cloves, smashed, in a deep 13x9" baking dish. Pour ⅓ cup extra-virgin olive oil over and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. freshly ground black pepper. Place 8 oz. feta in the middle of the baking dish, nestling into tomatoes. Bake until tomatoes have burst and feta is softened, 35–40 minutes.
Meanwhile, cook 12 oz. medium pasta (such as campanelle, rigatoni, penne, rotini, farfalle, or cavatappi) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ½ cup pasta cooking liquid.
Remove baking dish from oven; add leaves from 1 bunch basil and 4 tsp. Calabrian chile paste or 2 drained Calabrian chiles, finely chopped, and stir to combine. Transfer pasta and ¼ cup reserved pasta cooking liquid to baking dish and toss, adding more pasta cooking liquid if needed, until pasta is well coated. Divide pasta among shallow bowls to serve.
Cucumber and Celery Salad
Total: 10 min
Prep: 10 min
Yield: 4 servings
3 tablespoons pickle relish
2 tablespoons cider or red wine vinegar
3 tablespoons extra-virgin olive oil, eyeball it
1 seedless cucumber, quartered lengthwise and sliced 1/2 inch thick (you can use a regular cuke, but seed it and if the skin is waxy, peel it)
5 to 6 ribs celery from the heart, sliced 1/2-inch thick
1/4 cup chopped hot or roasted red peppers or 1/2 small fresh bell pepper, whichever you have on hand
1 small jar marinated mushrooms or artichoke hearts or 1 cup pickled vegetable salad, "giardiniera", chopped
Salt and pepper
Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetables of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
Servings: 6 Calories: 194 kcal Author: Lauren Allen
1 head romaine lettuce , chopped, or any leafy greens
1 head cauliflower , cored, chopped
1/4 of a red onion , chopped, or sweet onion, more if desired
8-10 slices cooked bacon , chopped
For the Dressing:
1 cup mayonnaise (or 1/2 mayo, 1/2 Greek yogurt)
1/4 cup fresh squeezed lemon juice
1-2 Tablespoons granulated sugar , to taste
1 Tablespoon dried basil
2 teaspoons mustard
1/2 teaspoon Worcestershire
fresh cracked black pepper , to taste
Mix all dressing ingredients together. For best results, refrigerate dressing for at least an hour or up to 5 days ahead of time.
Add salad ingredients to a bowl. Toss with desired amount of dressing. Enjoy.
Honeydew Melon with Basil Granita
Time: 30 min., ready in 4 h. 30 min. Calories: 185 calories
Ingredients for 4 servings
36 ozs apple juiceh
2 handfuls basil
3 organic lemons
22 ozs honeydew melon
1 vanilla bean
1.For the granita, bring apple juice to a boil over medium heat and reduce by half in about 20 minutes. Remove from heat and allow juice to cool for 10 minutes.
2.Meanwhile, wash basil, shake dry, pluck leaves, set some aside. Rinse lemons in hot water, rub dry, grate zest from 2 lemons and squeeze juice from all 3 lemons.
3.Finely puree basil leaves, lemon juice from 1 lemon and cooled apple juice in a tall mug with a hand blender. Pour the mixture into a shallow container and freeze in the freezer for at least 4 hours, stirring every 30 minutes.
4.For the punch, cut melons in half and remove seeds. Cut out balls from the flesh with a baller and chill in a bowl.
5.Scrape remaining pulp from halves with a spoon and place in a tall cup. Puree melon pieces with remaining lemon zest and juice and vanilla pulp using a hand blender. Mix melon balls with puree and cover and refrigerate until ready to serve.
6.To serve, remove granita from freezer, divide into pieces and crush in a stand mixer. Alternatively, place larger ice pieces in a freezer bag and crush with a meat mallet.
7.Divide the melon balls with the fruit puree among small bowls. Place 1 spoonful of basil granita on top and garnish with basil leaves set aside.
Creamy Cauliflower White Bean Soup
Yield: 4-6 servings
Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes
This Creamy Cauliflower White Bean Soup is one of my favorite creamy soup recipes. It's loaded with cauliflower, carrots, celery and onion. Blended white beans are used to thicken this healthy cauliflower soup instead of milk or cream.
● 1 large head cauliflower, florets and stems (about 6 cups), reserve about 1 cup for roasting to garnish
● 2 tablespoons olive oil
● 1 onion, peeled and chopped
● 2 celery stalks, chopped
● 1 carrot, peeled and grated
● 2 cloves garlic, peeled and smashed
● 1 (14.5 ounce) can white beans, rinsed and drained (I use cannellini beans)
● 1 quart reduced-sodium vegetable broth
● 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves)
● 1 1-inch chunk Parmesan cheese
● salt and freshly ground black pepper to taste
Chop the cauliflower into florets into bite-size pieces, keeping some stems and discarding any tough parts.
Heat the olive oil in a medium pot over medium heat. Add onion, celery and carrot. Saute for about 5 minutes.
Add the cauliflower and garlic, and stir to coat.
Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
Simmer on low for about 15 - 18 minutes, or until cauliflower is soft.
Season with salt and freshly ground black pepper to taste.
Purée with an immersion blender (or slightly cool and blend in a stand blender).
Serve soup topped with roasted Parmesan Cauliflower croutons.
HERBED BEET AND CELERY SALAD
A gorgeous salad inspired by Yotam Ottolenghi’s Plenty and Plenty More cookbooks, two of my fave vegetarian resources. Serves 2 as a main or 3 to 4 as a starter.
SERVINGS: 2 Servings AUTHOR: ness
3 large beets (peeled and cut into 1/2" wedges)
6 stalks of celery
1 cup cilantro leaves
1 cup parsley leaves
1/4 red onion (finely sliced)
6 to 8 radishes (thin sliced into rounds or matchsticks)
2 ounces goat cheese
3 tablespoons pumpkin seeds
2 tablespoons white wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon sumac plus more for garnish
Pinch of fresh ground pepper
Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork.
While the water is boiling, prepare a large bowl filled with cold water and a cup of ice. When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.
Meanwhile, slice celery and red onions in thin slices. Tear cilantro and parsley leaves from stems. Make dressing - add all the ingredients together in a small bowl and stir vigorously until combined.
Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.
Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.
Tomato, Cucumber and Onion Salad
Cucumber Salad, bright, refreshing and perfect for summer with red onions and ripe tomatoes! A colorful side dish that goes with any meal. Cucumber salad is especially great for cookouts!
Prep Time 10 minutes
Resting Time 1 hour
Servings 8 servings
Author Dana at ThisSillyGirlsLife.com
● 1 Cup Apple CIder Vinegar
● 1/2 Cup ice water fill 1/2 cup measure with ice, then add water to fill
● 1/2 Cup granulated sugar
● 4 garlic cloves
● 2 pints grape tomatoes
● 1 English cucumber
● 1/4 red onion
● kosher salt to taste
Place vinegar and sugar in a small saucepot. Bring to simmer and stir until sugar is dissolved, set aside. Add the garlic and ice water.
Cut tomatoes in half lengthwise and place in large bowl.
Using a mandolin (or thinly slice by hand) slice the cucumber and onion. Place in a bowl with tomatoes, mix together.
Add vinegar mixture and place in refrigerator for at least an hour. Stirring every 20 minutes or so. Serve and enjoy!
Apple Banana Smoothie
Prep Time 4 minutes. Cook Time 1 minute. Total Time 5 minutes. This apple banana smoothie is so simple, easy, tasty, satisfying and full of vitamins. It tastes like an apple pie!
1 banana peeled, fresh or frozen
1 apple peeled, cored and chopped
½ cup milk of choice I used almond milk
1 tablespoon hemp seeds optional
1 cup ice cubes optional
In a blender, combine all of the ingredients, cover, and blend until smooth (for 1-2 minutes). If you're using frozen banana, then you might not need to use any ice cubes.
If your smoothie is too thick, and you need to thin it out a little, just add a little bit more milk or a splash of water and blend again.
Serve in glasses and enjoy!
Shredded chicken with basil and celery
Prep Time: 10 minutes Cook Time: 17 minutes Total Time: 27 minute. Yield: 4 INGREDIENTS
2 cloves garlic (finely chopped)
2 Thai chilies (finely chopped)
1/3 cup ginger (peeled and julienned)
3/4 pound skinless, boneless chicken breasts
1 cup fresh basil (roughly chopped)
4 stalks celery (chopped on the bias)
1 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 medium onion (finely chopped)
1/4 cup Thai fish sauce
2 tablespoons soy sauce
2 teaspoons granulated sugar
lime wedges (for serving)
Fill a medium size pot of water halfway and bring to boil.
Cut the chicken in half horizontally and then quartered. In deep skillet over med/high heat, add oil, ginger, garlic, chilies, and onions. Cook for 5 minutes until onions are soft. Add celery and cook another 5-7 minutes, until slightly caramelized. Turn off the heat and set aside.
When the water is boiling, turn it off and add the chicken piece, making sure they’re all submerged. Cover and leave for 10 minutes.
Take chicken out of the water and let cool to room temperature (I put the chicken on a plate and leave it in the freezer for 5 minutes, this cools it down quickly). With your hands shred the chicken and add to the pan on top of the celery. Turn on the heat to medium, stir a few times, add the fish sauce, soy and sugar, and basil. Cook for a minute, or until the chicken is hot. Serve with lime wedges and rice.
Borscht with Buttermilk and Grated Cucumber
Active Time: 10 mins
Total Time: 2 hrs 40 mins
● 2 pounds peeled cooked red beets
● ½ cup dill pickle juice
● 2 tablespoons granulated sugar
● 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste
● 1 large cucumber (about 12 ounces), peeled, halved lengthwise, and seeded
● 1 cup cold water
● ½ cup chopped scallions (from 4 large scallions), plus more for garnish
● ¼ cup finely chopped fresh dill, plus more for garnish
● 1 tablespoon fresh lemon juice (from 1 lemon)
● 1 ½ teaspoons black pepper, plus more to taste
● 4 cups buttermilk
● 8 hard-cooked eggs, peeled and quartered lengthwise
● 1 cup sour cream
● Chopped fresh herbs (such as chives or flat-leaf parsley), for serving
Using large holes of a box grater, grate beets into a large bowl. Add pickle juice, sugar, and 1 tablespoon salt; toss to combine. Let stand at room temperature, uncovered, until flavors meld, about 30 minutes.
Using large holes of a box grater, grate cucumber into beet mixture in bowl. Add 1 cup cold water, scallions, dill, lemon juice, pepper, and remaining 2 teaspoons salt; gently stir until mixture is combined. Add buttermilk in 2 additions, gently stirring and folding until soup turns fuchsia and is evenly colored. Stir in additional salt and pepper to taste. (The soup should be assertively seasoned.)
Refrigerate soup, covered, until very cold, at least 2 hours or up to 3 days. Serve topped with hard-cooked eggs, sour cream, chopped fresh herbs, and additional scallions and dill.
ALFALFA SPROUTS SALAD, OIL-FREE PLANT-BASED
For the salad
● 3 handfuls (150 g) Alfalfa Sprouts
● 1 large or 2 small cucumbers, 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 (3.5 cm) fresh turmeric tuber, pressed
● 2 cloves garlic, pressed
● ½ tsp salt
● 1 tsp basil
1. Mix all ingredients for the salad in a large bowl.
2. For the dressing, mix freshly squeezed lemon juice, garlic, turmeric, salt, and basil. Stir well.
3. Pour dressing over the salad. Sprinkle some ground flax seeds and stir well.
Vegan Honeydew Melon Banana Ice Cream
Combine honeydew melon, banana, maple syrup and lemon juice. The end result is a creamy, refreshing, sweet ice-cream which tastes so good.
For Vegan Honeydew Melon Banana Ice Cream:
● Honeydew melon, deseeded, peeled, and chopped
● 1 tablespoon Maple syrup/honey or as needed
● 1 tablespoon Lemon juice
● 2 medium-sized banana peeled and sliced
● Ground almonds
● Chocolate sauce
Making Vegan Honeydew Melon Banana Ice Cream:
Put chopped melons and chopped bananas in an air-tight container and freeze them overnight.
Add frozen banana and frozen melon pieces to a food processor.
Blend until smooth.
Scoop in an ice cream cone or bowl.
Drizzle with chocolate sauce, sprinkle ground almonds, and top with cherries.
Enjoy nice cream.