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How to Clean Papaya
MEAL 1
#1 ENTRÉE (Main Course)
Roasted potato with eggplant and leek
Serves 6
Ingredients
2lb potatoes, cut into 3cm pieces
1 eggplant, cut into 3cm pieces
2 tsp each cumin seeds & ground coriander
3/4 cup (165ml) extra virgin olive oil
30g unsalted butter
2 leeks, thinly sliced
1/2 cup (140g) thick Greek yoghurt
1 small garlic clove, crushed
Juice of 1/2 lemon (or sub lime but may have a slightly different flavor)
1/4 cup (35g) slivered almonds, toasted, to serve
Mint, parsley & coriander leaves, to serve
Method
1.Place potato in a saucepan of cold salted water over high heat and bring to the boil. Cook for 10 minutes or until almost tender. Drain and set aside.
2. Preheat oven to 390°F. Line 2 baking trays with baking paper. Arrange potato and eggplant in a single layer on separate trays, scatter each with 1 tsp cumin seeds, 1 tsp ground coriander, 1/4 cup (60ml) oil and season. Roast for 30 minutes, then remove eggplant and cool to room temperature. Increase oven to 425°F and roast potatoes for a further 20 minutes or until golden.
3. Place remaining 105ml oil and butter in a large non-stick frypan over medium heat, stirring to melt butter. Add leek and 1 tsp salt flakes and cook, stirring, for 25 minutes or until soft and lightly caramelised. Remove from heat and cool.
4. Whisk yoghurt, garlic and lemon juice together in a bowl and season. Spread onto a serving plate and top with leek, eggplant and potatoes. Scatter with almonds and herbs, to serve.
#2 APPETIZER OR SIDE
Mexican Papaya Salad
Author: Sylvia Fountaine
Prep Time: 25
Total Time: 25 minutes
Yield: 4-6
Description
A simple Mexican Papaya Salad using ripe papaya with cucumber, red onions, jalapeño over greens with a Cilantro Lime Dressing. Easy and delicious, Vegan, and Gluten-free. Serve grilled chicken or fish, Mexican Tofu or sliced avocado.
Ingredients
1/4 cup red onion, thinly sliced
2–3 large handfuls arugula (or other salad greens, or add some shredded cabbage)
1/2 large ripe papaya, cubed (about 3–4 cups)
1–2 small Turkish cucumbers, sliced
1/4 cup cilantro
1/4 cup toasted coconut, optional
1 tablespoon thinly sliced jalapeno (optional)
Cilantro Lime Dressing:
3 tablespoons olive or avocado oil
1 tablespoon lime zest
4 tablespoons lime juice
2 tablespoons chopped cilantro
1 tablespoon chopped scallion (optional)
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon pepper
pinch chili flakes or Aleppo (optional)
Instructions
If sensitive to onions, or to remove their “bite”, soak thinly sliced onions in salted water while you make the salad. ( 1/2 teaspoon salt, 1 cup water)
Halve, seed, peel and cube one half of the papaya, saving the other half for another use. You should have 3-4 cups of 3/4 inch cubes.
Place the greens in a large, wide, serving bowl or on a large platter. Toss with 1/2 of the onions.
Place the papaya on top of the greens.
Slice the cucumber and scatter over the papaya along with remaining onions. (At this point, you could refrigerate and serve later that evening.)
Make the Cilantro Lime Dressing mixing all ingredients together in a small bowl or jar. (Spoon it over the salad right before serving, gently tossing.)
Sprinkle with cilantro leaves, optional jalapeno and toasted coconut.
Taste, add more lime if you like.
#3 APPETIZER OR SIDE
Potato Leek Soup
By Jenn Segal
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Servings: 6
Prep Time: 25 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes
Ingredients
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving
Cook mode - prevent screen from going dark
Instructions
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
#4 DESSERT
Papaya-Banana Smoothie
Level: Easy
Total: 2 min
Prep: 2 min
Yield: 1 serving
Ingredients
1 cup milk
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
1 small ripe banana, peeled and sliced
1/2 large, ripe papaya, peeled, seeded and chopped
1 cup ice cubes
Directions
Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.
Mango Banana Papaya Smoothie Recipe
You can serve this lip-smacking smoothie with a healthy breakfast and give your family the nutrition they need.
Ingredients of Mango Banana Papaya Smoothie
1/3 cup mango
1/3 cup papaya
1/3 cup banana
Step 1 To make this tropical smoothie, peel and chop all the fruits.
Step 2 Add all the ingredients in a blender. Blend until a smooth puree is formed.
Step 3 Once done, pour into the glass and serve immediately!
MEAL 2
#1 ENTRÉE (Main Course)
Eggplant Leek Quiche
Yields12 Servings
For the Quiche Crust:
2 ½ cups Flour, plus more for rolling
1 tsp Salt
1 tsp sugar
2 sticks Cold Unsalted Butter, cut into pieces
For the Filling:
2-3 tablespoons Olive Oil
1 Large Eggplant, peeled and cubed (3/4-inch)
2 Leeks, chopped
2-3 Cloves Garlic, minced
3 Eggs, beaten
1 cup Milk
1 cup Shredded Mozzarella
½ cup Heavy Cream
¼ tsp Nutmeg
Salt and Pepper, to taste
For the Quiche Crust:
1 In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2 Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed.
3 If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.
4 Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 Hour (and up to 3 days). Repeat with remaining dough.
5 Place one disk of dough on a silicone mat or lightly floured piece of parchment paper. Rolling from center outward, form into a 12-inch round. Using the mat or paper, lift and wrap dough around a floured rolling pin; carefully unroll over a 9-inch pie plate or fluted tart pan.
6 Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhanging dough edges to about 1 inch. Fold that inch of dough under to form a rim. Crimp with fingertips and knuckle.
For the Filling:
7 Preheat oven to 350 F and prepare quiche crust as directed above. Bake 15 Minutes.
8 Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook eggplant until softened, 8 to 9 Minutes.
9 Add leeks and garlic, and cook until translucent and fragrant, stirring occasionally. 5 to 7 Minutes.
10 Season with salt and pepper. Set aside.
11 In a medium bowl, mix heavy cream and milk with beaten eggs, and add nutmeg and a pinch of salt.
12 Spread vegetables out evenly in the crust and slowly pour in egg mixture. Cover the top with mixed cheeses.
13 Place in oven and bake for 35 to 40 Minutes, or until crust is golden brown and cheese is bubbly.
14 Let cool 10 Minutes and serve warm.
#2 APPETIZER OR SIDE
Roasted Carrots and Rainbow Chards Salad with Creamy Mayo Dressing
A delicious colorful salad, very easy and quick to make with helping the environment a little bit by making it zero waste. U can use all the stalks of chards and greens of carrots and hence you produce less scraps and more salad.
A very healthy, cool and refreshing salad to go with delicious soup, pasta or garlic bread.
CourseAppetizer
Prep Time5minutes minutes
Cook Time20minutes minutes
Servings2
AuthorAaysuhi Patel
Ingredients
1 Bunch Rainbow Carrots (with or without Greens) Chop them Into Medium Pieces
1 teaspoon Cayenne Pepper
½ Tsp Black Pepper
1 teaspoon Garlic Powder
1 Tsp Onion Powder
1 teaspoon Brown Sugar
Salt to Taste
3 Tsp Olive Oil
1 Bunch Rainbow Chards Roughly Chopped
3 Tbsp Light Mayonnaise
1 Tbsp Ranch
1 tablespoon Creamy Harissa Style Hot and Spicy Dressing
1 Tbsp Organic Honey
Salt and Pepper to Taste
Instructions
Wash the Carrots + Carrot Greens and Rainbow Chards thoroughly.
Now peel off the carrot skin and separate the carrot greens from thick stalks. Chop the carrots in medium sized pieces. Chop the Chard into medium pieces.
Preheat the oven at 350 F. Now take a bowl and the cayenne pepper, black pepper, garlic powder, onion powder, brown sugar and salt. Give it a mix. Add olive oil to the spice mix and mix well. Glaze the carrots with this mix and place them in the oven tray layered with parchment paper. Reduce the temperature to 325 F and Roast them for 15 mins.
While the carrots are roasting, make the dressing. In a cup, add light mayo, ranch , creamy harissa dressing and honey. Give it a mix
To serve, In a plate or a bowl layer the chards, on top layer the carrot greens and then a layer of roasted carrots . Drizzle the dressing and add salt and pepper to taste. You can also mix the whole salad in a bowl along with the dressing and salt and pepper right before serving and serve as is.
Enjoy this delicious salad with Pasta, Soups or Bread
#3 APPETIZER OR SIDE
Carrot, Rainbow Chard, and Red Potato Dal
Author: Kelli McGrane
Total Time: 45-50 minutes
Yield: 3 servings, as main course
This carrot, rainbow chard, and red potato dal is a healthy vegan meal packed with warming spices. Made in just one pan, you’re going to love this recipe.
Ingredients
2 tablespoons avocado, canola, or coconut oil
3 cloves garlic, minced
2 inches fresh ginger, peeled and minced or grated
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium onion, sliced thinly
3 large carrots, peeled and chopped
1 bunch Swiss chard, stems removed and torn roughly
2 large red potatoes, diced
1/2 cup red lentils
2 1/2 cups water or vegetable stock
Instructions
Add oil to a large, deep skillet over medium heat. Add garlic, ginger, cumin, paprika, turmeric, salt, and pepper. Cook while stirring constantly until spices are fragrant, about 30-60 seconds.
Add sliced onions and cook until soft and translucent, about 3-5 minutes, stirring occasionally.
Add carrots and cook until starting to brown, about 5-7 minutes, stirring occasionally.
Add Swiss chard and cook until wilted, about 2 minutes, stirring occasionally.
Add potatoes, red lentils, and water or stock. Stir to combine. Bring to a boil, then stir constantly for 1 minute while continuing to cook.
Reduce heat to medium-low and simmer for 20-25 minutes, or until potatoes are cooked through and lentils are very tender. Enjoy immediately.
#4 DESSERT
Breakfast Papaya Bowl
Papaya Bowls are an easy, healthy tropical breakfast recipe. Slice, scoop & top your papaya with yogurt, chia seeds, granola & fruit.
Prep Time:10minutes minutes
Total Time:10minutes minutes
Servings: 2 people
Author: Monica Nedeff
Ingredients
1 ripe papaya halved lengthwise with seeds removed
2 cups yogurt
½ cup granola
2 teaspoons chia seeds
additional toppings (Ideas: fresh fruit, flaxseed, wheat germ, nuts, seeds, honey)
Instructions
Slice the papaya in half lengthwise and remove the seeds with a spoon.
Fill the center of each papaya half with 1 cup yogurt, ¼ cup granola, 1 teaspoon chia seeds, additional fruit or other toppings - enjoy!
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