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
Green Kale
Acorn Squash
Orange Yams,
Broccolini
Gold Beets,
Red Onions,
Spring Mix Salad (In the Jumbo baskets)
Pineapple (In Large & Jumbo baskets)
Bartlett Pears,
Plum Pluots
Meal 1
MUSTARD GLAZED PORK CHOPS
with beets, red onions and new season carrots
Serves 2
Ingredients
● 2 pork chops
● 400g beetroots
● 2 tbsp cider vinegar
● light olive oil
● 1 bunch carrots
● 2 red onions
● 1 bay leaf
● 25g butter
● 15g parsley
● 15g thyme
● 1 tbsp coarse grain mustard
● 2 tsp honey
● salt and pepper
Method
Prep time: 10 min
Cooking time: 40 min
Step 1
Preheat your oven to 200°C/Gas Mark 6. Remove the pork chops from the fridge to come to room temperature. Make some cuts through the skin at 2-3cm intervals (see cook's note). Peel the beetroots and cut them into wedges.
Step 2
Place them in a roasting tray with 2 tablespoons of oil, half of the vinegar (1 tablespoon) and a dash of water. Season well with salt and pepper. Mix well, cover tightly with foil and bake in the oven for 15 minutes.
Step 3
Meanwhile, remove the tops from the carrots, reserving a handful of any that look particularly vibrant. Scrub the carrots. Keep any small ones whole and slice the rest into long angled pieces. Peel the onions and cut each one into 12 wedges.
Step 4
When the beets have had 15 minutes, remove them from the oven. Tease away the foil lid. Add the carrots, onions, bay leaf, butter and remaining vinegar. Season with a little more salt and pepper and mix everything well. Seal the tray with foil again.
Step 5
Return to the oven for a further 20 minutes. In the meantime, wash half the parsley (save the rest for recipe 3) and any carrot tops if using. Shake them dry and pick the leaves from the stalks. Chop them roughly. Season the chops with salt and pepper on each side.
Step 6
Remove the foil from the carrots and beets. Throw in a few sprigs of thyme. Mix again and return to the oven, uncovered for 10- 15 minutes until tender and lightly coloured. While the roots roast, heat 2 tablespoons of oil in the frying pan.
Step 7
When nice and hot fry the chops for 3-4 minutes on each side, until deeply coloured. Use the tongs to press and roll the edges into the pan to brown the fat. Remove the pan from the heat and tip out any excess fat.
Step 8
Add the honey and mustard, mix them together and use the tongs to turn the chops in the mixture until well coated. Leave to rest in the pan for 4-5 minutes. Stir the chopped parsley and carrot tops through the carrots, beets and onions.
Step 9
Mix well and pile them onto 2 plates, tipping over any roasting juices. Sit a chop on each pile and spoon over any juices from the pan
The Best Spring Mix Salad Ever
This Spring Mix Salad will become your go salad for any dinner party, or any night of the week. Light yet bold, it's simple to prepare, flavor-packed, and absolutely beautiful!
SERVINGS 4-6
PREP TIME 10 minutes COOK TIME 3 minutes TOTAL TIME 13 minutes
SALAD:
● 1/2 red onion sliced thin
● 2 boxes Little Leaf spring mix salad blend
● 1/4 teaspoon fine sea salt
● 1/4 teaspoon black pepper
● 1 avocado sliced
● 2 large heirloom tomatoes sliced
● 1/3 cup freshly grated parmesan cheese more as desired
● 1/3 cup gluten-free panko breadcrumbs or finely ground pecans toasted
DRESSING:
● 1/3 cup extra virgin olive oil
● 2 tablespoons lemon juice
● 1/2 garlic clove grated
● 1/2 teaspoon fine sea salt
● 1/4 teaspoon black pepper
● 1/4 teaspoon dried oregano
Instructions
Make marinated onions and salad dressing: Slice the onion into thin rings and place them in the bottom of a mason jar (or a container or bowl). Pour over the oil, lemon, garlic and spices. Give them a toss, cover and set aside until ready to assemble.
Toast Breadcrumbs: Heat a small skillet over medium heat and add panko. Toast for 2-3 minutes until golden brown, stirring often to avoid burning.
ASSEMBLE:
Add Spring mix blend to a large bowl or serving dish. Sprinkle with salt and pepper.
Arrange avocado and tomato on top of lettuce.
Add your marinated onions with a fork, leaving dressing remaining to dress the salad.
Top with freshly grated parmesan and toasted panko.
Dress the salad and serve immediately!
Notes
● Don't want to use panko? Grind up pecans to a breadcrumb-like consistency and toast them! This will be your paleo-friendly option!
● You'll note this makes a salad that serves 4-6. That's because it's truly the most crowd-pleasing, dinner party salad ever. But you can absolutely scale it down for two. Simply use one box of your spring mix salad blend and top with your desired amount of add-ins and dressing.
Pineapple Fried Rice
with Broccolini & Peanut Sauce
INGREDIENTS
1 cup jasmine rice
6 oz broccolini
3 scallions
3 cloves garlic
1 carrot
4 oz pineapple
4 tsp tamari
1 tsp curry powder
⅓ cup green peas
2 tbsp peanut sauce
1 tbsp + 2 tsp vegetable oil
Salt and pepper
INSTRUCTIONS
1 Cook the rice
Add the jasmine rice, 1 ¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer rice until all the water is absorbed and the grains are tender, about 14 to 16 minutes.
2 Prepare the produce
Preheat oven to 425°F. Trim the bottom inch off the stems of the broccolini. Chop the scallions into 1 inch pieces, separating the dark green parts from the light green and white parts. Peel and mince the garlic. Peel and thinly slice the carrot into rounds. Dice the pineapple into ½ inch pieces.
3 Roast the broccolini
Place the broccolini on the baking sheet with 2 tsp vegetable oil and a good pinch of salt and pepper. Toss to coat evenly, then roast until brown and crisp in spots, about 14 to 16 minutes.
4 Make the fried rice
Add 1 tbsp vegetable oil to the skillet. Once hot, add the chopped scallion whites, minced garlic, and sliced carrot, then cook until garlic is aromatic and vegetables soften slightly, about 1 to 3 minutes. Add the cooked rice, chopped scallion greens, diced pineapple, peas, tamari, and curry powder. Toss to combine and cook, stirring frequently, until fried rice is warmed through, about 2 to 3 minutes. Season with salt and pepper.
5 Serve
Drizzle just half the peanut sauce over the roasted broccolini and toss to coat evenly. Divide the pineapple fried rice between two large plates. Top with the broccolini and serve with any remaining peanut sauce.
BAKED PEAR & STONE FRUIT – THE MOST ELEGANT DESSERT
2 pears, halved (slightly soft bosc, anjou, or bartlett work well)*
3 peaches, halved*
3 plums, quartered*
1/2 tbsp lemon juice
Rosemary to garnish*
DATE SYRUP (SEE NOTES FOR AN ALTERNATE OPTION)
1/3 cup deglet noor dates (softened in warm water for 5 min)
1 cup fresh water
1/4 tsp pure vanilla extract
1/8 tsp sea salt
CANDIED ALMONDS (SEE NOTES FOR A SUGAR-FREE OPTION)
1/3 cup raw almonds, coarsely chopped
1/2 tbsp maple syrup (increase to 1 tbsp for a crunchier coating)
INSTRUCTIONS
Start by making the date syrup. If your dates are a little hard from being stored in the fridge, soak them in very warm water for a 5 to 10 minutes to soften. Softening your dates will make them easier to blend.
In a blender or food processor blend the dates, fresh water, vanilla, and sea salt until smooth (depending on the strength of your machine you may still have small flecks of dates in the mixture and that’s alright).
Preheat your oven to 400 degrees F. Wash and slice your fruit. For the pears, slice them in half and use a spoon to dig out the core. For the peaches, slice them in half and use a spoon to loosen and remove the pit. For the plums, slice in quarters and remove the pit. *Use a spoon to remove the pits so you don’t slip with a knife (watch our recipe video where I demonstrate how to prepare the fruit!)
Place all the fruit and some sprigs of rosemary, if using, in a roasting dish. (I actually prefer only using the rosemary as a garnish for the finished dessert, the rosemary flavour will be quite strong if you bake the sprigs with the fruit). Mix ½ cup of the date syrup you made with ¼ cup of fresh cold water and drizzle that mixture all over the fruit.
Bake the fruit for 15 minutes. Then open up the oven and baste the fruit with the syrup by spooning the gathered syrup in the dish over the fruit to give them some extra moisture. Bake for another 15 minutes and baste the fruit again (you can add 2 more tablespoons of fresh water to the gathered syrup to make the basting easier). Bake the fruit for a total of 35 – 45 minutes or until the pears are soft. In the last few minutes of baking time splash the fruit with lemon juice.
For the candied almonds, coarsely chop the almonds and stir the maple syrup over them. Bake them on a parchment lined baking tray for the last 5-6 minutes of the cooking time for the fruit.
To serve, lift 1 pear halve into each serving dish and surround with the slices of peaches and plums. Sprinkle with candied almonds. Drizzle with the date caramel syrup you reserved and garnish with additional rosemary. Serve with coconut whipped cream and/or some vanilla ice cream if desired. *If you make the coconut whipped cream… try substituting the vanilla extract for almond extract!
Meal 2
Fried Tofu, Broccolini & Pear Udon Salad
INGREDIENTS
1 x bunch broccolini, cut into 3-4 cm lengths 150 g sugar snaps, trimmed Grape seed oil, for shallow frying 250 g firm tofu, cut into 2 cm cubes 270 g Hakubaku Organic Udon Noodles 2 small pears, baton-cut, in water & lemon juice to prevent browning 10 g chives, cut into 2 cm batons
Miso dressing 3 tbsps white miso paste 2 tbsps rice vinegar 2 tbsps mirin 1 tbsp honey ½ tbsp ginger, grated Garnish, optional Sesame seeds Togarashi
METHOD
1. Bring a large saucepan of water to the boil. Add broccolini & sugar snaps, cook for 1 min, until bright green. Transfer to a large bowl of ice water to refresh. Once cooled drain in a colander. 2. Pour enough oil into a medium frying-pan to fill 1 cm deep. Heat over medium-high heat, until hot enough for a piece of tofu to golden brown in 20-30 secs. Fry tofu in batches, until golden brown. Drain on paper towel. 3. Miso dressing: whisk all the dressing ingredients in a bowl. 4. Prepare udon as per pack instructions. 5. Drain the pear from the water & place into a large mixing bowl. Add the udon, broccolini, sugar snaps, fried tofu & chives. 6. Mix through the miso dressing & serve on a large platter or in a large bowl. Garnish with sesame seeds & togarashi, if desired.
Garlic and Kale Acorn Squash
Prep time: 5 minutes. Cook time: 30 minutes
Serves: 1
Ingredients
1 whole Acorn Squash
2 Tbsp Butter, Salted, see notes
1 Tbsp Rosemary, fresh, chopped
2 Tbsp Garlic, chopped
1/2 tsp Oregano, dried
1/2 tsp Black Peppercorns, Ground Fresh
1/4 tsp Sea Salt
2 cup Kale, stems removed and chopped
2 Tbsp Pecans, chopped
Process
Preheat oven to 425. Cut the Acorn squash in half in half from stem to tip. Scoop out the seeds and place the squash on a baking sheet. Roast them for about 30-35 minutes or until squash is soft.
Place a skillet on medium heat and melt the butter or ghee. Add the garlic, rosemary and seasonings and let it cook for about two minutes. You do not want the mixture to boil.
Add the chopped kale and let it sauté for 2-3 minutes or until the leaves have tenderized.
Fill the squash with kale mixture, chopped pecans and serve.
Grilled Pineapple and Onion Salad
Total: 25 min Prep: 15 min Cook: 10 min. Yield: 4 servings
Ingredients
1 large pineapple, peeled
1 red onion, cut in 1/2-inch thick slices
Glaze, recipe follows
1 bag baby spinach
Vinaigrette, recipe follows
Glaze:
1 (8-ounce) jar pineapple ice cream topping
1 teaspoon Chinese five-spice
1/4 teaspoon cayenne pepper
1 teaspoon salt
Vinaigrette:
1 tablespoon Dijon mustard
1/2 cup orange juice
1/2 cup olive oil
Directions
Preheat grill to medium heat.
Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
Glaze:
Place all ingredients into a medium bowl and whisk together.
Vinaigrette:
Pour ingredients into a small bowl and whisk together.
PEAR AND PLUM CRUMBLE
INGREDIENTS
FOR THE TOPPING:
1 & 1/2 cups all-purpose flour
10 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup sliced almonds
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
FOR THE FILLING:
4 ripe pears, peeled, cored, and sliced
4 plums, pitted and sliced
1/2 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
INSTRUCTIONS
TO MAKE THE TOPPING:
Preheat oven to 375°. Lightly grease a 9-inch deep dish pie pan.
Combine flour, butter, brown sugar, sugar, almonds, cinnamon, and salt until mixture begins to form crumbs. Set aside.
TO MAKE THE FILLING:
Place sliced pears and plums in a large bowl. Add sugar, flour, vanilla, and salt. Toss or gently stir until combined and fruit is coated.
Transfer fruit mixture to prepared pan. Sprinkle topping evenly over the top of the fruit.
Bake 45-50 minutes, or until the topping is golden brown and the fruit is bubbly.
Meal 3
Sheet-Pan Tofu with Broccolini, Mushrooms, and Sweet Potatoes
Active Time: 20 mins Total Time: 50 mins
Ingredients
● Cooking spray
● 1 (16-ounce) package extra-firm tofu, drained and cut crosswise into 1/2-inch-thick slices (see Note)
● 1/3 cup lower-sodium soy sauce
● ¼ cup fresh orange juice (from 1 orange)
● 1 ½ tablespoons rice vinegar
● 2 teaspoons toasted sesame oil
● 1 garlic clove, grated with a Microplane grater (about 1/4 teaspoon)
● 3 tablespoons cornstarch
● 2 medium-size (12-ounce) sweet potatoes (unpeeled), cut into 1/2-inch rounds
● 1 pound fresh Broccolini, ends trimmed and larger stalks halved lengthwise
● 8 ounces fresh shiitake mushrooms, stemmed and cut into 1/2-inch-thick slices (about 3 cups)
● 6 scallions (about 6 ounces), cut into 2-inch pieces (about 2 cups)
● ¼ cup olive oil
● 2 teaspoons kosher salt
● ¼ teaspoon black pepper
● Fresh cilantro leaves, for garnish
Directions
Preheat oven to 400°F with racks in middle and lower third positions. Coat a large rimmed baking sheet with cooking spray. Cut tofu slices in half crosswise; place on a paper towel–lined plate, and firmly pat dry.
Whisk together soy sauce, orange juice, vinegar, sesame oil, and garlic in a medium bowl. Reserve 1/2 cup soy sauce mixture in a small bowl. Add tofu to remaining soy sauce mixture in medium bowl, and toss gently until evenly coated. Transfer tofu to a large bowl; sprinkle with cornstarch, and stir gently to evenly coat. Arrange in an even layer on one half of prepared baking sheet.
Combine sweet potatoes, Broccolini, mushrooms, and scallions in a large bowl; add olive oil, salt, and pepper, and toss until evenly coated. Place two-thirds of the vegetable mixture on a second large rimmed baking sheet. Place remaining one-third of vegetable mixture on opposite side of tofu on baking sheet. Place baking sheet with tofu on middle oven rack, and place baking sheet with vegetables on bottom rack. Bake in preheated oven until browned, about 30 minutes, flipping tofu and vegetables halfway through baking time. Garnish with cilantro. Serve alongside reserved soy sauce mixture.
Golden Beets with Red Onion and Feta
Recipe:
Prep Time 30 mins Cook Time 30 mins Total Time 30 mins
Servings: 2 servings
Author: What's Cooking America
Ingredients
Golden Beets with Red Onion:
8 to 10 baby golden beets
Whole garlic cloves (as many as you desire)
4 to 6 thyme stalks
1 tablespoon olive oil
Feta cheese, crumbled"*
Purple-edged lettuce leaves
Red onion, thinly-sliced (for garnish)
Orange Muscat Vinaigrette:
2 tablespoons olive oil, extra-virgin
1 tablespoon Orange Muscat Vinegar
1 teaspoon lemon juice, fresh-squeezed (or to taste)
Coarse salt or sea salt
Pepper freshly-ground
Instructions
Golden Beets with Red Onion Instructions:
Preheat oven to 375 degrees F. Line a small sheet pan with non-stick aluminum foil.
Prepare Beets: Wash, rinse and drain until all traces of garden soil are removed. Use a small vegetable brush if needed. Cut off leaves and stems, leaving about 1 inch of the root end.
Prepare Garlic Cloves: Do not peel the cloves, but do rub off any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay on, but it is fine if a little does come off.
Place the prepared beets, garlic cloves, thyme, and olive oil on the prepared sheet pan; toss the ingredients with your clean hands.
Place in oven and roast approximately 20 to 30 minutes.
After approximately 20 minutes, check the garlic. Roast just until the garlic becomes very soft (don't let them burn). When done, remove garlic from the roasting pan. Allow the roasted garlic to cool enough so you can touch them without burning yourself. Use a small small knife and cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins; set aside.
Pierce the beets with a small, sharp paring knife. Knife should enter beet easily with very little resistance. When beets are finished cooking, remove from oven, cover loosely with aluminum foil, and let rest for approximately 20 minutes. Discard the thyme stalks.
Once the beets have cooled enough to handle, you can peel them. The skin of a cooked beet will slip right off using your fingers. First cut off the stem and root ends from the beets.
Line a small platter with the purple-edge lettuce. Arrange the cooled beets, red onion slices, and garlic cloves on the lettuce bed. Sprinkle a generous amount of crumble feta cheese over the top.
Prepare the Orange Muscat Vinaigrette. In a jar or bowl, combine the olive oil, vinegar, lemon juice, salt, and pepper. Adjust seasonings to your taste. Drizzle the prepared vinaigrette over the vegetables and cheese to taste. Reserve remaining vinaigrette for another use.
Crunchy Kale Salad With Plums and Dates
Time 15 minutes
INGREDIENTS
Yield:4 to 6 servings
● 1 large bunch kale (1 pound), stems discarded, leaves finely sliced
● 1 lemon
● Salt and black pepper
● 8 pitted dates
● 3 ripe but firm plums or pluots
● ½ cup roasted salted sunflower seeds
● ¼ cup roasted walnut oil or olive oil
PREPARATION
Step 1
Place the kale in a large bowl and finely grate the lemon zest directly over the greens. Halve the lemon and squeeze the juice all over, straining out the seeds. Sprinkle with salt and pepper, then use your hands to mix and massage the kale, squeezing handfuls of the greens until they’re all softened. Let stand while you prepare the fruit.
Step 2
Chop the dates. Cut the plums into wedges, discarding the pits, then cut each wedge in half crosswise. Toss the dates and plums with the kale, along with the sunflower seeds and walnut oil, until well mixed. Season to taste with more salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.
Pineapple Pear Shake
This Pineapple Pear Shake is a nice healthy frozen treat the whole family will enjoy.
PREP TIME 10 minutes TOTAL TIME 10 minutes
SERVINGS 4
INGREDIENTS
● 1 cup chopped pineapple
● 1 pear peeled, chopped
● 3/4 cup 1% milk
● 3 1/2 cups low-fat frozen vanilla yogurt
INSTRUCTIONS
Place pineapple, pear, milk and yogurt in blender and blend until smooth.