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)
Roasted Delicata Beet & Feta Salad
Tender roasted delicata squash and beets sit atop crisp arugula coated in a light orange vinaigrette for a delicious fall salad punched up with crumbled feta and crispy pumpkin seeds.
CourseSalad, Salads
CuisineAmerican
DietGluten Free, Low Calorie, Low Fat
Prep Time15minutes minutes
Cook Time25minutes minutes
Total Time35minutes minutes
Servings6 People
Calories164kcal
AuthorDiana Reis
Ingredients
6-8 Cups Arugula
2 Cups Delicata Squash diced
1 Cup Beets peeled, diced
½ Cup Red onion diced
¼ Cup Feta Cheese crumbled
¼ Cup Roasted Pumpkin Seeds
2 Tablespoons Olive Oil
Salt and Pepper to taste
Orange Vinaigrette
2 Tablespoons Olive Oil
2 Tablespoon Orange Juice
2 Tablespoon Apple Cider Vinegar
¼ Teaspoon Salt
¼ Teaspoon Pepper
Instructions
Clean the delicata squash. Remove the stem, cut in half, and scoop out the seeds. The skin can stay on this squash as it is tender and mild flavored.
Cube the peeled beets, delicata, and red onions into half inch cubes and place on a lined sheet pan.
Then coat the diced vegetables in olive oil and season with salt and pepper.
Next, roast the seasoned vegetables at 375° for 25 minutes.
Once the vegetables are fully cooked and fork tender, remove them from the oven and let them cool while you prepare your dressing and greens.
Make the dressing by mixing together olive oil, apple cider vinegar, the juice of half an orange, salt, and pepper.
Toss the orange vinaigrette with the arugula in a large bowl until all of the leaves are well coated.
Build the salad by placing the dressed greens on the bottom of a large salad bowl.
Then add the roasted vegetables.
Finally, sprinkle crumbled feta and pumpkin seeds over the top.
Serve as a main dish or alongside your favorite fall main dish.
#1.2 APPETIZER OR SIDE
Apple-Potato Salad
Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
2 pounds new potatoes, scrubbed
2 tablespoons Dijon mustard
2 tablespoons minced red onions
3 tablespoons apple cider vinegar
2 tablespoons apple juice or 1 tablespoon honey
1/2 cup olive oil
Salt and pepper, to taste
2 sweet-tart apples, cored and chopped
3 ribs celery, plus leaves, sliced
3 tablespoons chopped fresh parsley
Directions
Cook potatoes in a large pot of boiling, salted water until just tender, about 10 minutes. Drain and let cool; slice about 1/2-inch-thick.
In a small bowl, whisk together mustard, onions, vinegar and juice or honey. Slowly whisk in oil to emulsify. Season to taste with salt and pepper.
In a large bowl, gently toss together potatoes, apples, celery, celery leaves and vinaigrette. Refrigerate for several hours to let flavors meld. Sprinkle with parsley before serving.
#1.3 APPETIZER OR SIDE
Spinach, Basil and Plum Salad
Total Time: 30 mins
Yield: 8
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon balsamic vinegar
1 teaspoon grated orange zest
1 teaspoon grated lime zest
Coarse sea salt, preferably red
Coarsely crushed black pepper
Two 5-ounce bags baby spinach
2 cups basil leaves, torn
2 black or red plums—halved, pitted and thinly sliced
Directions
In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests. Season lightly with sea salt and black pepper.
In a large bowl, toss the spinach, basil and plums. Add the dressing and toss well. Sprinkle with sea salt and black pepper (so there are flakes clinging to the leaves) and serve right away.
#1.4 DESSERT
Plum and apple crumble
Ingredients
6 large plums
3 Bramley apples, about 500g
50 g light brown soft or caster sugar
1 tsp. ground cinnamon
finely grated zest of 1 lemon
For the crumble topping
175 g plain flour
125 g butter, chilled and cut into cubes
50 g rolled oats
75 g demerara sugar
Directions
Step 1
Preheat oven 200°C (180°C fan) mark 6. Halve and stone the plums, then roughly chop and put into a large pan. Peel and core the apples, roughly chop, and add to the pan with the sugar, cinnamon, lemon zest and 5tbsp water. Cover and heat gently until apples are softening, about 5min.
Step 2
Empty fruit into a shallow, ovenproof serving dish. Set aside.
Step 3
To make the topping, put the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine rubble. Mix in the oats and demerara sugar, then scatter the topping over the fruit.
Step 4
Bake for 25-30min or until the crumble is golden. Serve immediately with our foolproof custard or vanilla ice cream.
MEAL 2
#2.1 ENTRÉE (Main Course)
Delicata Squash and Apple Galette
This addictive delicata squash appetizer is quick to prep, and ideal warm, fresh from the oven. Since the recipe calls for frozen puff pastry, the dough comes together super fast. It just neeeds to be thawed, with a quick roll-out.
Make the caramelized onions ahead of time and just re-warm for a couple of minutes in the microwave to save some time with this recipe. The prep time for the recipe includes making the caramelized onions.
Prep Time55minutes mins
Cook Time25minutes mins
Total Time1hour hr 20minutes mins
Servings: 6
Calories: 328.5kcal
Author: Susan Pridmore
Ingredients
1 sheet frozen puff pastry thawed according the box directions
¼ cup thinly sliced red onion
2 tablespoons unsalted butter divided
1 delicata squash
1 apple Fuji and Honey Crisp are both good choices
2 tablespoons fig jam
1 tablespoon honey
2 teaspoons crumbled blue cheese
½ teaspoon finely chopped fresh rosemary
Get Ingredients
Instructions
Prep the pastry dough. Roll the pastry sheet out to an 11’’ X 11” square, on a lightly floured surface. Refrigerate for 30 minutes.
Caramelize the onions. Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the sliced onions, and toss to coat. Sauté until lightly caramelized.
To do this, once the onions warm up and relax, only move them around the skillet every 5 minutes or so, only to make sure they don't burn.
Once they begin to brown and caramelize, reduce the heat to medium-low. This shouldn't take more than 30 minutes.
Prep the delicata squash. Slice off the ends of the squash, and stand it upright. Hold the squash firmly with one hand, and slice the squash in half, lengthwise, using a sharp chef's knife.
Scrape out the seeds and pulp with a spoon.
Tip: If you want to save the seeds for roasting, place the pulp and seeds in a bowl of water. Separate the seeds by gently massaging them out of the pulp. Discard the pulp and water.
Slice. Slice the squash halves into thin slices, around ⅛" thick, using a sharp chef's knife.
Slice the apple into quarters and cut off the core. Cut the apple into thin slices, around ¼" thick.
Preheat. Preheat the oven to 400˚F and line a baking sheet with parchment paper.
Layer the filling. Remove the pastry dough from the refrigerator and place on the prepared baking sheet. Lightly spread the jam over the surface of the puff pastry, leaving at least a 1-inch border all around the edges.
Arrange the squash and apple slices over the jam, and add the caramelized onion on top.
Form the galette. Fold the pastry edges up over the filling in big pleats all around the galette.
Melt the remaining butter and baste the tart edges. If you want your tart a little more buttery, also baste the tart filling with a little extra butter.
Bake. Bake for 30 minutes, or until the squash is tender, and the pasty bottom firms up.
At sea level, this may only take 25 minutes.
Remove the tart from the oven and add the blue cheese crumbles and rosemary. Bake an additional 2 - 3 minutes to melt the cheese.
Drizzle with honey before serving.
#2.2 APPETIZER OR SIDE
Easy beet salad
This easy beet salad will become a staple at your house. Vibrant, nutritious, sweet and delicious! Hard to beat!
Prep Time10minutes mins
Total Time10minutes mins
Servings: 4
Author: Veronique Eichler
Ingredients
1 lb red beet, cooked see recipe here
1 shallot minced
2 tbsp fresh parsley chopped
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp fresh ground pepper
Instructions
Peel cooked beet and cut it in 1/2" cubes. Place in a bowl.
Chop shallot and parsley. Add to the bowl.
Drizzle vinegar, olive oil, add salt and pepper.
Toss well and serve.
#2.3 APPETIZER OR SIDE
Radish Root and Leafy Green Salad
Author Steve Albert
Ingredients
3 cups tender radish leaves (about a dozen leaves), or use spinach, leaf lettuce, or arugula—tear the leaves rather than cut with a knife.
3 to 5 radish roots sliced into rounds; or you can quarter them.
⅓ carrot, grated (later in the season try slivered green peppers)
Herbs to garnish; add chopped chives, small dill sprigs, chervil sprigs, tarragon leaves, torn mint leaves—experiment with these for the flavor you prefer.
1½ teaspoon red wine vinegar
½ teaspoon fine sea salt, plus more to taste
2 tablespoons extra-virgin olive oil
Garnish option: raisins sprinkled to sweeten
Instructions
Slice the radish roots into rounds; leave the stem and leaves attached when slicing so you have something to hold on to.
Combine the radish leaves (or spinach or lettuce leaves), radish roots, carrots, and chopped or torn herbs in a large serving bowl. Cover and chill for about 30 minutes to crisp the leaves.Tip: Young radish leaves are most tender; your first choice. Older radish leaves can be tough, so cut them thinly then salt and press them before adding them to a salad.
Whisk together vinegar and a dash of salt in a small bowl, then whisk in oil to make a dressing. Drizzle dressing over the salad and toss gently to coat evenly. Season to taste with salt.
Notes
Here is a dressing option: 2 parts oil and 1 part vinegar and season with soy sauce to taste. You can sweeten the vinegar to taste with honey or sugar. Or try equal parts oil, vinegar and soy sauce.
#2.4 DESSERT
For the apple and plum cake
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 8
125g/4oz unsalted butter, softened, plus extra for greasing
200g/7oz golden caster sugar
1 free-range egg, lightly beaten
150g/5oz plain flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp grated nutmeg
100g/3½oz pecans, roughly chopped
3 medium apples (mix of granny smith and golden delicious), peeled, cored, chopped into small pieces
5 plums, stone removed, chopped into small pieces
2 tbsp finely chopped stem ginger
For the rum caramel sauce
200g/7oz caster sugar
250ml/8floz whipping cream
1-2 tbsp dark rum
1 tsp vanilla essence
Method
For the apple and plum cake, preheat the oven to 180C/350F/Gas 4. Grease and line a 23cm/9in deep, round cake tin.
Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and two tablespoons of flour and mix until well combined.
Beat in the remaining flour, salt, baking soda, cinnamon and nutmeg and until just combined.
Stir in the remaining ingredients.
Pour the mixture into the cake tin and bake for 35-45 minutes, or until golden-brown and springy to the touch. Remove the pudding from the oven and set aside to cool slightly.
Meanwhile, for the rum caramel sauce, heat the sugar in a saucepan for 4-5 minutes, or until it becomes caramel. Remove the pan from the heat and set aside to cool slightly.
Heat the cream in a saucepan set over a medium heat, then whisk it into the caramel to form a smooth sauce. Stir in the vanilla and add the rum, to taste.
To serve, cut the pudding into wedges and serve with the rum caramel sauce.
MEAL 3
#3.1 ENTRÉE (Main Course)
Balsamic-Dressed Alfalfa Sprouts Salad (Easy Light Lunch)
I often add beans (like chickpeas or edamames) or a cooked grain (like buckwheat or quinoa) to my salads to make them more filling, or you can put this into a wrap or a pita, or have some toast and peanut/almond butter on the side.
Prep time: 15 minutesMakes 1 serving, plus extra dressing
Ingredients
1 cup alfalfa or red clover sprouts
1 small green onion, chopped
1/4 cup broccoli, chopped
1/4 cup cucumber, chopped
1/4 cup red pepper, chopped
1/4 cup sunflower seeds
1/4 cup raisins
1 Tbsp nori strips (optional)
2 tbsp balsamic dressing (recipe below)
Dressing Ingredients
2 Tbsp tahini (or another nut/seed butter)
2 Tbsp balsamic vinegar
2 Tbsp water (more or less)
1/2 clove garlic (or 1 very small clove), pressed
1 Tbsp fresh basil, finely chopped (or 2 tsp dried)
Dressing Directions
Whisk together the tahini and balsamic until it thickens, then add enough water to thin it out. (Alternatively you can put all 3 into a small blender and puree.)
Stir in the garlic and basil, drizzle some of the dressing onto your salad and save the rest for later. I make this in a big batch to last through the week, though the measurements here are a smaller batch.
Salad Directions
Lay the sprouts out on a plate and top with the veggies, seeds and raisins. Drizzle with dressing and enjoy.
#3.2 APPETIZER OR SIDE
Spinach and Fennel Salad with Candied Bacon
Chef Alex Guarnaschelli puts her spin on spinach salad by adding sweet candied bacon, salty feta cheese and sautéed fennel. Slideshow: More Fennel Recipes
Tested by Food & Wine Test Kitchen
Active Time: 30 mins
Total Time: 1 hr 15 mins
Yield: 4 to 6
Ingredients
8 slices of thick-cut bacon
1/3 cup packed light brown sugar
Kosher salt
Pepper
1/3 cup plus 1 tablespoon extra-virgin olive oil
1 medium fennel bulb—halved, cored and very thinly sliced
2 tablespoons Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
8 ounces baby spinach (12 cups)
2 cups lightly packed basil leaves
4 ounces French feta cheese, crumbled
Directions
Preheat the oven to 375°. In a large bowl, coat the bacon with the brown sugar and 1/2 teaspoon of pepper. Arrange the bacon in an even layer on a parchment paper–lined baking sheet. Top with another piece of parchment paper and another large baking sheet. Bake for about 25 minutes, until the bacon is lightly browned and the fat is rendered. Remove the top baking sheet and parchment paper. Bake the bacon for about 15 minutes longer, until well browned and nearly crisp. Using tongs, transfer the bacon to a rack to cool and crisp, then coarsely chop.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the fennel and a generous pinch each of salt and pepper. Cook over moderately high heat, stirring occasionally, until just softened and lightly browned, about 4 minutes. Transfer to a plate and let cool.
In a large serving bowl, whisk the mustard with the lemon juice and vinegar. Gradually whisk in the remaining 1/3 cup of oil until emulsified. Season the dressing with salt and pepper. Add the fennel, spinach and basil to the bowl and toss well. Season with salt and pepper and toss again. Sprinkle the feta and candied bacon on top and serve right away.
#3.3 APPETIZER OR SIDE
Roasted Radishes and Potatoes Recipe
Author: Brit Kapustina
Total Time: 35 minutes
Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
1 bunch (250 grams) radishes, trimmed and halved
10 ounces (300 grams) baby potatoes, halved
2 tablespoons olive oil
½ teaspoon garlic powder
kosher salt to taste
microgreens (optional) for serving
Creamy Dill Kefir Dressing
½ cup (120 ml) plain kefir
⅓ cup (50 grams) feta cheese, crumbled
1 clove garlic
2 tablespoons fresh dill
kosher salt to taste
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the veggies with the olive oil, garlic powder and salt. Place on the baking sheet. Roast for 25-30 minutes or until slightly golden.
While the radishes and potatoes are roasting, make the dressing. Add all ingredients for the dressing to a blender or food processor and process until smooth.
Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.
Notes
Cutting the veggies: Small radishes and potatoes can be left whole and larger ones can be cut into quarters.
Storage: Leftover radishes and potatoes can be stored covered in the fridge for up to 4 days. Store the dressing separately in an airtight container in the fridge.
#3.4 DESSERT
Easy Plum Compote
Make this delicious Plum Compote in just 10 minutes with 4 simple ingredients. The plums break down into a delicious fruit sauce, perfect warm or cold on ice cream, yogurt, oatmeal, waffles and more.
Prep Time3minutes mins
Cook Time7minutes mins
Total Time10minutes mins
Ingredients
7 plums
2 tablespoons granulated sugar
1 tablespoons lemon juice or orange juice
2 tablespoons water
1 cinnamon stick optional
Instructions
Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
Add the sugar, water, lemon juice and cinnamon stick to a pot. Heat for a few minutes until the sugar dissolves.
Add the plums and bring to the boil.
Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.
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