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Sep 12

Healthy Recipes for 9/12/24 Produce Basket

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


      

MEAL 1


#1 ENTRÉE (Main Course)

Easy Roasted Rainbow Vegetables

Prep Time: 10 minutes      Cook Time: 40 minutes          Servings: 8 servings

Ingredients

  • 1 red bell pepper cut in rings

  • 1 yellow bell pepper cut in fat strips

  • 5 blue or purple potatoes, scrubbed and cut in chunks

  • 2 red beets, peeled and cut in small wedges

  • 2 golden beets, peeled and cut into small wedges

  • 1/2 small kabocha squash, cut in half, de-seeded, and then into 1/2 inch thick slices

  • 2 cups small Brussels sprouts, cut larger ones in half

  • about 16 baby asparagus stalks

  • 1 watermelon radish, sliced and cut in half moons

  • several baby parsnips, peeled (you can use larger parsnips, cut in strips)

  • 8-10 baby carrots, peeled (you can use larger carrots, cut in strips)

  • extra virgin olive oil for drizzling, about 1/4 cup

  • salt and fresh cracked black pepper to taste

  • red pepper flakes to taste

  • 1 tsp dried oregano

Instructions

  • Set oven to 400F

  • Drizzle the vegetables with olive oil and toss to lightly coat. Season with salt and pepper.

  • Arrange in a single layer on two baking sheets. Put the denser vegetables like beets, carrots, and squash, on one sheet because you will want to cook them a little longer than the others. Arrange the rest on the second baking sheet. Sprinkle all with crushed red pepper flakes and oregano.

  • Roast for about 30-40 minutes, rearranging or flipping the vegetables once or twice during cooking. Remove when the veggies are tender but not mushy.

  • Serve right away.

  • Note: if you want more browning on the vegetables, place them under the broiler for the last couple of minutes, but watch them carefully so they don't burn.

  • As a general rule of thumb, 2 standard baking sheets filled with a single layer of veggies will feed about 8.

  • You don’t need the entire rainbow to make a colorful statement with roasted vegetables. Try combining 2 or 3 for a nice effect, like blue potatoes and Brussels sprouts or green beans and red peppers.

  • You can cut everything into bite sized pieces and mix them together if you like. The cooking time will be shorter.

 

#2 APPETIZER OR SIDE

Radish Greens Pesto

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Serves 8

Don't toss those radish greens! I love to sauté them to make a simple side dish or blend them into this vibrant radish green pesto. Spread it onto bread, toss it with pasta, dollop it onto salads, and more!

Ingredients

  • ½ cup pine nuts or pepitas

  • 1 small garlic clove

  • ¼ teaspoon sea salt

  • Freshly ground black pepper

  • 2 tablespoons fresh lemon juice

  • 1 cup radish greens

  • 1 cup fresh basil leaves

  • ¼ to ⅓ cup extra-virgin olive oil, plus more if desired

  • ¼ cup grated Parmesan cheese, optional

Instructions

1.             In a food processor, combine the pine nuts, garlic, salt, and pepper and pulse until well chopped. Add the lemon juice and pulse again.

2.             Add the radish greens and basil and pulse until combined.

3.             With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

Notes

Makes about 1 cup

 

#3 APPETIZER OR SIDE

Roasted Radishes

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Serves 4

These roasted radishes have a delicious mellow flavor and crisp-tender bite. Serve them on their own as a side dish or top them with radish green pesto. Find more serving suggestions in the post above!

Ingredients

  • 9 to 12 medium red radishes, halved

  • Extra-virgin olive oil, for drizzling

  • Sea salt and freshly ground black pepper

  • Lemon juice, optional

Instructions

1.             Preheat the oven to 450°F. Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down.

2.             Roast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite. If you prefer softer radishes, roast them longer.

3.             Serve with squeezes of lemon and season to taste. These are also wonderful with dollops of radish green pesto or tossed into this radish salad.

 

#4 DESSERT

Pluot clafoutis recipe

Firm, tangy-sweet pluots stand in for cherries in this classic French dessert.

Ingredients

  • 1 1/2 pounds ripe pluots, pitted and cut into 1-inch chunks

  • 2/3 cup, divided granulated sugar

  • 3 eggs

  • 1 cup milk (whole or low-fat)

  • 1 tsp pure vanilla extract

  • 2 Tbsp butter, melted

  • 1/8 tsp salt

  • 2/3 cup all-purpose flour

Instructions

Preheat the oven to 350 degrees. Spray a pie plate or baking dish with cooking spray. Put the pluots in the baking dish, then sprinkle with 1/3 cup sugar.In a large bowl, whisk the eggs and remaining 1/3 cup sugar aggressively until the mixture is light and fluffy. Add the milk, vanilla, butter and salt and whisk again until well combined. Add the flour and whisk until smooth. The batter should have the consistency of heavy cream. Pour it over the fruit in the baking dish.Bake the clafoutis about 50 minutes, until the edges are golden, the center is set and the whole thing is puffed like a souffle. It will fall after a few minutes on the counter, but that's to be expected. Serve at room temperature. No one will complain if you tack on some whipped cream, ice cream or a dusting of powdered sugar.

Details

Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 8 servings

 

 

MEAL 2


#1 ENTRÉE (Main Course)

Healthy Stuffed Bell Peppers

A healthier version of the timeless classic!! Tastes great!! Try using leaner meat and reduced fat cheese for an even healthier alternative!

Minutes to Prepare: 15               Minutes to Cook: 45                   Number of Servings: 8

Ingredients

1 lb ground beef8 bell peppers3 cups spinach2 cups diced mushrooms2 cups diced tomatoes1 cup diced onions1 cup shredded1 1/2 tsp salt1 1/2 tsp garlic powder1 tsp black pepper1/2 tsp cumin

Directions

Preheat oven to 350 degrees 1. Brown ground meat, drain 2. Add spices and vegetables 3. Cutout tops of bell peppers, deseed, and stuff 4. Place in baking pan and put in oven for 30 mins 5. Take out, top with cheese and put back in oven another 10 mins 6. Remove from oven, let cool 10 mins. Enjoy!! Optional: sprinkle with red pepper flakes or hot sauce for added kick! Serving Size: Makes 8 bell peppers, serving size 1 bell pepper

 

#2 APPETIZER OR SIDE

Easy Potato Salad Recipe

This easy potato salad recipe is the perfect summer side dish! With a handful of ingredients, you can make this classic potato salad recipe to go along with all your summer dinners!

Course Side Dish    Prep Time 10 minutes        Cook Time 25 minutes                   Servings 12

Ingredients

·       1.67 pounds potatoes

·       0.17 cup yellow mustard

·       0.67 cups mayonnaise can use less or more depending on how creamy you like your potato salad.

·       0.33 cup celery chopped

·       0.33 cup cucumber chopped

Instructions

1.             Wash the potatoes and cube. If you want to peel the potatoes you can but it is not a must.

2.             Fill a pot with cold water and add the potatoes to the water.

3.             Over high heat bring the potatoes to a boil and boil potatoes in a pot until they are soft enough that you can stab them with a knife easily about 15 minutes), then drain. Rinse potatoes with cold water and add to a large bowl.

4.             While potatoes are cooking wash and chop the veggies.

5.             Add chopped veggies, salt, pepper, mayo and mustard to the bowl and mix everything well.

6.             Chill in the fridge for at least 30 minutes to have the flavors mix together.

 

#3 APPETIZER OR SIDE

Roasted Delicata Squash with Crunchy Kale & Feta

Serves 2 as a vegetarian entrée and serves 4 as a side dish

Ingredients

Instructions

  • Heat the oven to 400°F with a rack positioned in the lower third of the oven. On a sheet pan, coat the squash and kale with the olive oil, then season with the cumin, red pepper flakes, and salt, until everything has a glossy sheen to it. Be sure to squeeze the kale leaves with your hands as you mix. Arrange the vegetables on the sheet pan, ensuring the squash pieces have contact with the pan and arranging the kale in empty spaces. The pan will be a little crowded, but the kale leaves will quickly shrink.

  • Roast in the oven until the squash is easily pierced with a fork and the kale crispy, 25 to 30 minutes, turning the squash over and mixing around the kale halfway into the roasting time.

  • Meanwhile, in a small serving bowl, whisk the tahini with the 1/4 cup water until it becomes a smooth, spreadable hummus-like consistency. Whisk in the juice of 1 lemon (about 2 tablespoons), sumac, and 1/2 teaspoon salt. Loosen with more lemon or water if needed, or add more tahini to thicken. Sprinkle some sumac on top, if desired.

  • Remove the vegetables from the oven. Pour the remaining lemon juice on top, drizzle with olive oil, and top with the crumbled feta, pepper, and parsley, if using. Serve with the sumac-tahini sauce.

 

#4 DESSERT

Grilled Plums With Pistachios and Yogurt

Thick, tart Greek yogurt makes a rich topping for this simple fruit dessert that is gorgeous on the plate and a perfect end for a summer barbecue. Any stone fruit, such as nectarines or pluots, can be used in place of the plums; increase the cooking time slightly for larger fruits.

Ingredients

·       1 Tbs. canola oil

·       6 firm-ripe plums such as Santa Rosa, halved and pitted

·       2 Tbs. raw or turbinado sugar

·       1 cup (8 oz./250 g) plain low-fat Greek yogurt

·       1/4 cup (1 oz./30 g), pistachios, chopped

Directions

 

1. Prepare a hot fire in a grill. Brush the grill rack with the oil.

 

2. Place the plum halves, cut side down, directly over the heat; close the lid if using a gas grill. Cook until the flesh is soft and lightly grill-marked, 1 to 2 minutes.

 

3. Using a metal spatula or tongs, carefully turn the plums over and sprinkle cut sides with sugar. Continue to cook until the sugar is melted and the plums are tender but still hold their shape, about 3 minutes longer.

 

4. Transfer the plums to dessert plates or shallow bowls, placing 3 halves on each. Stir the yogurt well and spoon a dollop alongside; sprinkle with the pistachios. Serve immediately. Serves 4.

 

 

MEAL 3

#1 ENTRÉE (Main Course)

Banana Plantain Pancakes with Pluots

Serves 4

INGREDIENTS

Pancakes

  • 1/2 cup unsweetened shredded coconut

  • 5 eggs

  • 1 ripe banana

  • 1 ripe plantain (make sure it's yellow/brown, instead of the green variety)

  • 1-2 tsp lemon zest

  • 1/4 tsp cinnamon

  • 1/4 tsp ground vanilla

  • 1 tsp coconut oil

  • Pinch of sea salt

Pluot topping

  • 4 pluots (any ripe stone fruits will probably work)

  • 1/8 tsp cinnamon

  • 1/8 tsp ground vanilla

  • 1 PROCESS

  • Pluots

  • Wash and cut the fruit into slices.

  • Heat a skillet or pot over medium-low heat. Add coconut oil to melt.

  • Add the fruit, and sprinkle with spices. Mix well.

  • Stir occasionally while cooking the pancakes.

  • Pancakes

  • Preheat the oven to 200ºF. Place a baking sheet inside.

  • Place a cast-iron pan on a low heat. (Non-stick works, too. Or a griddle pan, if you have one)

  • Place the shredded coconut in a blender. Grind it to a coarse grain. (If it sticks to the sides, scrape the sides of the blender with a spatula)

  • Add in the rest of the pancake ingredients.

  • Blend into a batter.

  • Turn pan heat to medium, and add coconut oil, spreading until coated.

  • When pan is hot, pour batter into pan.*

  • When bubbles reach the surface, flip the pancakes. I cook about 1 minute on each side.

  • When pancakes are done, add to baking sheet in the oven.

  • Repeat with the rest of the batter.

  • Serve pancakes with fruit on top. Yum.

  • *I always add pancakes in a clockwise direction. That way, it's easy to remember the order they were added, and which pancakes have been on the longest. Counter-clockwise works, too :)

  • Tbsp coconut oil

 

#2 APPETIZER OR SIDE

Kale Beet Salad with Ginger Dressing Recipe (vegan, gluten free, oil free)

Prep time: 20 minutes | Serving size: 4

Ingredients:

  • 1 head of kale, washed and finely chopped

  • 3 beets, peeled and grated

  • 1/2 cup raw pecans

Ginger dressing

  • 1/3 cup apple cider vinegar

  • 1/3 cup extra virgin olive oil

  • 1 Tbsp grated fresh ginger

  • 2 tsp dijon mustard

  • 2 tsp maple syrup

  • salt and pepper to taste

Directions:

  1. Prepare the dressing by whisking everything together at the bottom of a big bowl.

  2. Add the kale and massage the dressing into the kale to soften it up, roughly 2 minutes

  3. Add the beets and pecans, toss and serve.

 

#3 APPETIZER OR SIDE

Punjabi-style Beets with Ginger (Punjabi Chukandar Ki Sabzi)

SERVINGS: 4 Serving(s)

Ingredients

  • 2 tablespoons olive or peanut oil

  • 1/8 teaspoon ground asafetida

  • 1/2 teaspoon whole cumin seeds

  • 1/4 teaspoon whole fenugreek seeds

  • 1 1/2 lb. beets (I used 2 large ones), peeled and cut into 1/4-inch dice

  • 2 teaspoons peeled and finely grated fresh ginger

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground turmeric

  • 1/4-1/2 teaspoon chili powder

  • Salt

  • 2 medium tomatoes (about 10 oz), peeled and finely chopped

Instructions

Put the oil in a medium, preferably nonstick frying pan and set over medium-high heat. When hot, add the asafetida, quickly followed by the cumin seeds. Let them sizzle for a few seconds. Add the fenugreek seeds and, a second later, put in all the beets plus the ginger, coriander and cumin. Stir for 2–3 minutes. Add the turmeric and chili powder and stir for a few seconds.

Stir in 1 cup water and . teaspoon of salt, then bring to a boil. Cover, lower the heat, and cook gently for 20 minutes or until the beets are tender. Add the tomatoes and cook, uncovered, stirring over a high heat, for another 2–3 minutes or until the tomatoes are tender and well combined and most of the liquid has been absorbed. Sprinkle in some more salt as needed.

 

Roasted honey ginger beets and winter squash

Course Side Dish    Servings 4

Ingredients

  • 1 pound beets peeled and cut into wedges

  • 1 pound squash peeled and cut into wedges

  • 1 tablespoon olive oil

  • 1 tablespoon vinegar

  • 1 ½ tablespoons honey

  • 1 teaspoon freshly grated ginger

  • ½ teaspoon fresh rosemary finely chopped

  • ½ teaspoon fresh dill finely chopped

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 2 ounces toasted walnuts chopped

Instructions

1.             Preheat oven to 425 degrees F.

2.             Spread out 2 double sheets of foil, about 16 inches long. They are doubled because the vegetables give off liquid and this prevents leaks.

3.             In a bowl mix the olive oil, vinegar, honey, ginger, rosemary, dill, salt, pepper. Whisk to mix well and set aside.

4.             Place beets onto one sheet of foil and squash on the other.

5.             Drizzle half the dressing over both vegetables.

6.             Seal the foil securely.

7.             Roast for 40 minutes.

8.             Remove from the oven and allow to cool slightly before opening to prevent steam burns.

9.             Serve garnished with walnuts.

 

#4 DESSERT

Easy No Bake Banana Pudding Recipe         Yield: 8

This easy no-bake banana pudding recipe is a perfect choice for serving a delicious dessert!

Prep Time 15 minutes       Additional Time 5 hours   Total Time 5 hours 15 minutes

Ingredients

  • 6 medium bananas, sliced into 1/2" pieces

  • 1.5 cup cold water (355 ml)

  • 14 oz. sweetened condensed milk (397 gm)

  • 1 box Godiva White Chocolate Vanilla Bean Pudding Mix (111 gm)

  • 3 cups heavy whipping cream (237 ml)

  • 24 Chessman cookies

Instructions

  1. Measure the cold water into a slightly larger measuring cup than needed, and add 2-3 pieces of ice to the water to properly chill. 

  2. Remove the ice from the water, and pour it into a large bowl alongside the sweetened condensed milk.  Whisk together until combined. 

  3. To the milk mixture, add the package of instant pudding mix and whisk until combined. 

  4. Cover and refrigerate the pudding for at least 4 hours. 

  5. In a large bowl, whip the heavy cream to stiff peaks with a hand mixer or stand mixer.  

  6. Fold the whipped cream into the prepared pudding mixture until no streaks remain. 

  7. In a deep bowl, layer cookies 1/3 the cookies, then 1/3 the bananas, and 1/3 pudding.  Repeat this process two more times ending with pudding.  

  8. Cover and refrigerate for 1-2 hours before serving to soften the cookies.  You may add additional whipped cream, sliced bananas, and cookie crumbs on top of the pudding before serving if desired. 

Notes

To prevent the bananas from browning, coat in a light layer of pudding before layering.

 

 

 

 

 

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