Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
#1.1 ENTRÉE (Main Course)
Summer Squash Tacos with Kale Slaw
15min Prep, 20min Cook, 35min Total
Ingredients
3 yellow squash, halved and sliced
1 cup sliced red onion
2 cloves garlic, minced
2 Tbsp olive oil
2 tsp taco seasoning
4 cups thinly sliced lacinato kale
1 cup thinly sliced red bell pepper
2 Tbsp fresh lime juice
1½ tsp agave nectar
¼ tsp salt
12 soft taco-size corn tortillas
½ cup roasted, salted pepitas (pumpkin seeds)
Instructions
Cook squash, onion, and garlic in hot oil in a large skillet over medium-high heat 7 to 9 minutes or until just tender, stirring often. Stir in taco seasoning.
Meanwhile, combine kale, bell pepper, lime juice, agave, and salt in a large bowl; toss.
Heat tortillas according to package directions. Serve squash mixture in tortillas; top with kale slaw. Sprinkle with pepitas.
#1.2 APPETIZER OR SIDE
Cilantro Lime Cucumber Salad
This refreshing cucumber cilantro salad, flavored with lime juice, is quick and easy to make and is great alongside steak or tacos.
Submitted by Alli Shircliff
Prep Time: 10 mins
Additional Time: 10 mins
Total Time: 20 mins
Servings: 2
Ingredients
1 cucumber, sliced into thin strips
2 tablespoons chopped fresh cilantro
1 lime, juiced
1 clove garlic, minced
1 teaspoon sambal oelek (chile paste) (Optional)
1 pinch red pepper flakes, or to taste
salt to taste
Directions
Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.
#1.3 APPETIZER OR SIDE
Balsamic Glazed Caramelized Carrot & Eggplant Sauté
INGREDIENTS
2.5 c carrots, peeled, cut into chunks1/2 c onion, thinly sliced4 c (1 med or 2 sm Italian eggplant, cut into cubes (I leave the skins on, but you are welcome to remove if you don't like the texture)1/3 c balsamic vinegar1/2 T honeyOil, salt, pepper
Directions
1. In a large sauté pan, caramelize the onion. In the meantime, in a roasting pan, drizzle the carrots with oil to coat, sprinkle with salt & pepper. Roast the carrots until they are caramelize.
(I like the flavor when oven roasting the carrots. Plus while are roasting, you can be cooking the onions and eggplant. However, If you prefer to do this in all in one pan, you can. Simply add enough water to the pan and steam the carrots until water evaporates. Add oil and let cook over medium low heat until nicely tender. Set aside and continue the rest of the recipe.)
2.While the carrots are cooking by your preferred method, begin sautéing the onion until soft then add the eggplant cubes. Add more oil as needed to soften eggplant until tender but not mushy. You want to get a nice sear on the eggplant.
Once cooked, remove the eggplant/onion mixture and set aside.
3.Add the balsamic vinegar and honey to the same pan and over low heat, reduce until it thickens.
4.Then add the carrots, eggplant/onions back to the pan and stir to combine. Serve with a drizzle of olive oil.
#1.4 DESSERT
Carambola Iced Tea Cooler Recipe
1 rating · 20min · Vegan, Gluten free · 6 servings
Carambola Iced Tea Cooler is a refreshing tropical iced tea recipe made with fresh carambola juice.
This star fruit drink recipe is easy to make and is so refreshing on a hot day.
Ingredients
Produce
• 3 bags Black tea bags
• 3 Carambola fruits, large fresh
• 1 Carambola slices and mint
Baking & Spices
• 1/2 cup Sugar
Liquids
• 3 cups Water
Carambola has an almost indescribable flavor. A fully ripened star fruit has the sweetest flavor and the beautiful star-shaped tropical fruits have a flavor like no other fruit I have ever tasted. To me, the carambola tastes like a combination of melon and pear.
How To Make Carambola or Starfruit Juice
Carambola juice is very easy to make.
1.Prepare the star fruit to make carambola juice by trimming off each end of the carambola fruit.
The ends of the fruit are usually browned and bruised by either falling to the ground or from being transported after picking.
Next, you will trim off the green unripened or browned ridges from along the points of the "star".
2.You will need to remove the seeds although the carambola seeds are edible. Slice each carambola fruit into star-shaped slices.
3.Place the trimmed, seeded and sliced carambola into a blender.
Pulse or run the blender on the whole juice setting until the carambola fruit is liquified.
4.Strain the juice through a fine-mesh strainer to separate the solids from the liquid. 3 cups of sliced carambola will yield 1 cup of fresh carambola juice.
How To Make Carambola Iced Tea Cooler
Step 1: Bring three cups of water to a boil and drop 3 black tea bags into the boiling water. Allow the tea bags to boil for 2 minutes and remove the pot from the heat.
Allow the black tea bags to steep for 5 minutes and remove the tea bags from the water. Stir the sugar into the hot tea until it has dissolved.
Allow the black tea to cool to room temperature. You can place the hot tea in the refrigerator to speed up the cooling process.
Step 2: Fill a pitcher with ice cubes and pour the carambola juice over the ice cubes. Add a few slices of carambola fruit if you desire.
Step 3: Pour the sweetened brewed black tea into the pitcher with the carambola juice. Mix to combine.
Serve with a garnish of star fruit slice and mint leaves.
MEAL 2
#2.1 ENTRÉE (Main Course)
Low-Carb Grilled Salmon with Starfruit Salsa Recipe
Kick off grilling season with this recipe for Grilled Salmon with Starfruit Salsa. This recipe can be part of a low-carb, keto, diabetic, gluten-free, grain-free, dairy-free, or Banting diet.
Course Main Course
Cuisine American, low-carb, Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Annissa Slusher
Ingredients
1 pound wild salmon cut into 4 pieces
1 1/2 teaspoons lime juice
1/16 teaspoon sea salt
1/4 teaspoon granulated stevia/erythritol blend (Pyure) Honey may be substituted for Paleo
1 large starfruit large seeds removed, diced
1 small jalapeno pepper seeded and minced
2 tablespoons red onion finely diced
2 tablespoons fresh cilantro minced
1 teaspoon olive oil
sea salt
black pepper
Instructions
Preheat grill to high. Place wild salmon between paper towels to dry. Allow to dry while continuing with the rest of the recipe.
In a small mixing bowl, whisk together the lime juice, salt, and the granulated stevia/erythritol blend.
Add the star fruit, jalapeño, red onion, and cilantro. Gently mix together. Taste and adjust seasoning if necessary. Cover and refrigerate until time to serve.
Rub salmon with olive oil, then season generously with salt and pepper. Place on preheated grill. Turn grill to low and close the lid. After salmon is partially cooked through (about 3-4 minutes), turn and continue cooking with grill closed on the other side until desired doneness is reached, about 3-4 minutes.
Serve salmon with salsa spooned on top.
#2.2 APPETIZER OR SIDE
The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette
Prep Time: 30 mins
Total Time: 30 mins
Servings: 4
Ingredients
For salad mix
1 head butter lettuce, such as Bibb or Boston, trimmed
1 head crisp, long-leaved lettuce, such as romaine, trimmed
1 head loose-leaved lettuce, such as red leaf, trimmed
2 cups baby arugula or Kale
For serving
1 cucumber, thinly sliced
1 large carrot, shredded
For the balsamic vinaigrette
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
Directions
Make salad mix: Wash and dry lettuces and arugula. Tear into bite-size pieces. To store, refrigerate salad mix, wrapped in paper towels, in a zip-top bag, up to 4 days.
To serve: Combine 4 cups salad mix, cucumber, and carrot; drizzle with vinaigrette and toss to combine.
For the vinaigrette: whisk vinegar, mustard, olive oil, garlic, salt and pepper.
#2.3 APPETIZER OR SIDE
Roasted Eggplant and Crispy Kale With Yogurt
Yield
4 servings
Ingredients
2 medium Italian eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
¼ cup vegetable oil
Kosher salt
1 teaspoon dried mango powder (amchoor; optional)
½ teaspoon ground cumin
6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn
1 medium Persian cucumber
1 cup plain whole-milk Greek yogurt
1 teaspoon fresh lemon juice
1 garlic clove, finely grated
2 cups cherry tomatoes, halved
Olive oil (for drizzling)
Preparation
Step 1
Preheat oven to 450°. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Step 2
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Step 3
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Step 4
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.
#2.4 DESSERT
Roasted Pears in Ginger Syrup
Pears roasted in maple ginger syrup and served with a dollop of coconut cream. It's sweet, gingery, and super easy to make!
Prep Time : 10minutes mins
Cook Time : 30minutes mins
Total Time : 40minutes mins
Servings 3 Servings
Calories206 kcal
Ingredients
▢3 medium pears
▢1/4 cup maple syrup
▢1 tbsp coconut sugar
▢2/3 cup water
▢1/2 tsp cornstarch
▢1- inch fresh ginger minced
Instructions
Preheat oven to 400 °F (200°F).
Peel and halve the pears. Remove the core and place them cut-side down in a large baking dish.
In a small bowl, combine the maple syrup, coconut sugar, water, cornstarch, and minced ginger. Pour the syrup over the pears into the baking dish.
Bake for about 25 minutes, or until the pears are soft and cooked. Remove from the oven, flip the pears and place under the broiler for 2-3 minutes or until slightly caramelized.
Serve warm or cold, and top with crushed peanuts and a dollop of coconut cream or vanilla ice cream. Baked pears will keep for up to 3 days in the refrigerator.
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