Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
Entrée ( Main Course)
The BEST Southern Mustard Greens Recipe
These authentic Mustard Greens are slowly braised in a savory smoked turkey flavored pot liquor with a kick of spice until it becomes the soul food meal dreams are made of.
Prep Time 30 mins Cook Time 2 hrs Total Time 2 hrs 30 mins Servings: 8
Ingredients
▢3 lbs mustard greens about 5-6 medium sized bunches
▢1 smoked turkey wing or leg, extra meaty
▢1 cup chicken stock
▢3 tbsp granulated sugar
▢2 tsp seasoned salt
▢2 tsp Worcestershire sauce
▢2 tsp apple cider vinegar
▢1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.
▢1/4 tsp garlic powder
▢1/4 tsp smoked paprika
▢1/4 cup finely chopped onion
Instructions
Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally once resulting in medium size pieces.
Next, add greens to the empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
Next rinse the turkey very well then add to a large pot along with the chicken stock and enough water to fully submerge the turkey then cover with a lid. Cook over medium high heat for about 45 minutes or until turkey is almost tender.
Once turkey is almost tender, add greens then add about 4 or 5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
Add all ingredients to the pot and cook while covered for about an hour or until completely tender and excess water has cooked down level with the greens. Most of the water should be gone.
Notes
You can scale back the spice to 1/2 teaspoon if 1 teaspoon of red pepper flakes is too much.
Side #1
Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar
Prep Time:15 mins Cook Time:40 mins Total Time:55 mins Servings:8
Ingredients
6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.
Recipe Tip
For even cooking, cut the vegetables into same-size pieces.
Side #2
Tomato Blueberry Salad
Ingredients
Salad
3 pints cherry or grape tomatoes, halved
2 scallions, white part only, sliced thin
1 (8-ounce) package fresh mozzarella, cut in small cubes similar to the size of the blueberries and tomatoes (1/2 to 1/4 inch)
1 pint blueberries, washed and patted dry
1/4 cup salted, shelled pistachio halves
whole Romaine lettuce leaves for serving (optional)
Dressing
2 tablespoons fresh squeezed lemon or lime juice
dash Tonnelli Red Wine Vinegar
1/4 cup Olive Oil
1/2 teaspoon Kosher Salt
1/8 teaspoon dried basil
dash black pepper
Directions
Prepare the Salad
1.Prepare the dressing. Combine the ingredients in a small jar and shake well.
2.Next, assemble the salad. In a bowl, combine tomatoes, scallions, and three-fourths of the dressing. Toss gently to combine.
3.In a separate bowl, toss mozzarella cubes with the remaining dressing.
4.Arrange one or two whole lettuce leaves on each of the salad plates (if using). Top with tomatoes and cheese. Sprinkle some blueberries and pistachios artfully over the salad. Serve immediately.
Notes:
This salad needs to be assembled right before serving, or the tomatoes will wilt. You can definitely make the dressing a day or two in advance, and you can even cut up the tomatoes and cheese a few hours ahead but be sure to dress the salad as close to serving time as possible.
Dessert
French Orange Poached Pears (Poire Avec Orange)
A lovely version of poached pears that I learned when visiting France. The syrup creates a marmalade flavor! It's perfect!
Prep Time:15 mins Cook Time:1 hr 30 mins Total Time:1 hr 45 mins Servings:3
Ingredients
1 ½ cups orange juice without pulp
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 whole pears, peeled and cored
½ cup chopped walnuts
Directions
In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, for about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.
Meal #2
Entrée (Main Course)
Spaghetti Squash With Tomatoes
Ready In:1hr 15minsServes:4-6
Ingredients
1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1⁄4 teaspoon dried oregano
1⁄4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1⁄4 cup grated parmesan cheese
Directions
Cook squash til done using any method you prefer- bake, boil, steam, microwave.
When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture on top of shredded squash, top with parmesan.
Side #1
Mustard Greens and Beet Greens Salad Recipe with Herb Vinaigrette
Prep Time 15 minutes Total Time 15 minutes
Ingredients
1 bunch mustard greens, washed, dried and torn into bite-size pieces
1 bunch beet greens, washed, dried and torn into bite-size pieces
1 medium beet, quartered and sliced (or 6-8 baby beets, quartered)
1/2 cup grape tomatoes, halved
1/2 cup crumbled feta
Herb Vinaigrette
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1 tbsp fresh thyme leaves
1 4- inch segment fresh rosemary, (remove the leaves and finely mince)
1/2 cup white wine vinegar
1 cup olive oil
1 clove garlic, crushed
Salt and pepper, to taste
Instructions
To make the Herb Vinaigrette:
Combine all ingredients in a food processor and process until well-combined.
Store in an airtight container for up to one week.
In a large salad bowl, combine the mustard greens, beet greens, beets, tomatoes and feta. Toss. Add Herb Vinaigrette, to taste, and toss again.
Serve immediately –
this is great with grilled chicken or shrimp.
Side #2
Oven-Roasted Carrots and Onions
Prep Time:10 mins Cook Time:45 mins Total Time:55 mins Servings:2
Ingredients
2 tablespoons olive oil
1 teaspoon white wine vinegar
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
1 pinch ground black pepper to taste
½ (16 ounce) package baby carrots
½ red onion, cut into wedges
4 cloves garlic, crushed
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Put carrots on the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions.
Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total
Dessert
Blueberry Pear Smoothie
Blueberry Pear Smoothie Ingredients:
1/2 cup cold water
1 1/2 cups plain Greek yogurt (whole fat, low fat or fat free work great)
1-2 Tbsp honey or agave, or to taste
1 pear, quartered and seeded
2 cups frozen blueberries
How to make this Blueberry Pear Smoothie:
1. In the bowl of a good blender (I would highly recommend this one), combine all of your ingredients in the order listed and blend until smooth. Done
Meal # 3
Entrée (Main Course)
Spaghetti Squash and Potato Gratin
Total: 2 hr 15 min (includes cooling time) Yield: 8 to 10 servings
Ingredients
Cooking spray
1 large spaghetti squash (about 3 pounds)
2 cups heavy cream
4 tablespoons unsalted butter
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds baking potatoes, such as russets (about 2 large potatoes)
Directions
Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandolin, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top.
Put the baking dish on a rimmed baking sheet and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving
Cook’s Note
The squash can also be roasted in the oven. Halve it lengthwise and scoop out the seeds, place it, cut-side down, on a parchment-lined baking sheet and roast in a 375-degree F oven for 1 hour or until tender.
Side #1
Chickpea Salad with Red Onion and Tomato
Prep Time:10 mins Total Time:10 mins Servings:4
Ingredients
2 (10.5 ounce) cans chickpeas, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup freshly chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste
Directions
Combine chickpeas, red onion, garlic, tomato, parsley, olive oil, and lemon juice in a large bowl; season with salt and pepper to taste.
Cook’s Note For best results, I like to refrigerate this chickpea salad until chilled before serving, about 2 hours.
Side #2
Roasted Beet and Orange Salad with Baked Bree
Prep Time20 mins Cook Time 30 mins Total Time 50 mins Servings 6
Ingredients
2 bunches beets, red and yellow
Salt and pepper
Olive oil
3 oranges
1/2 cup walnuts
1/4 cup chopped flat leaf parsley
Dressing:
3 Tablespoons fresh orange juice
2 Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
Salt and pepper
Instructions
Peel the beets with a vegetable peeler.
Cut the beets into small cubes. Fold a large piece of aluminum foil in half. Put the beets in the middle of the foil. If you don’t want the colors to bleed, do two separate pouches. Drizzle with olive oil and season generously with salt and pepper.
Fold the corners of the foil together, and pinch the pouch shut. Put the pouches in a pan, just in case they leak. Bake in a 400°F oven for 25-35 minutes.
While the beets are roasting, segment the oranges. Cut off the bottoms of the oranges so they do not roll on the cutting board. Using a sharp paring knife, start at the top and work your way down removing the peel.
Hold the peeled orange in your hand, and carefully cut the flesh out between the membranes. Add the segments to a bowl and squeeze the juice from the orange.
orange vinaigrette
Add 3 tablespoons orange juice, Dijon, vinegar, salt and pepper to a mason jar. Screw the top on and shake.
Add the olive oil and shake to combine.
Add the roasted beets to a large bowl.
Add half of the dressing and toss to combine.
Add orange segments, walnuts, and parsley. Taste for seasoning. Add more dressing, salt, and pepper as needed.
Enjoy! Remember, the salad improves overtime so if you want to let it sit for a bit, feel free.
Dessert
Pear Custard Dessert
Cook time 40 to 45 minutes 8 to 10 servings
Preheat the oven to 350°F
Ingredients
About 4 pears, peeled and sliced thinly
1/4 cup (4 Tablespoons) unsalted butter, melted
3 large eggs, at room temperature
3/4 cup milk, at room temperature
1/4 teaspoon kosher salt
1/3 cup white sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon cardamom (optional)
Powdered sugar or whipped cream or caramel for serving (optional)
Cooking Instructions
Gather the ingredients and allow the eggs to come to room temperature.
Melt 4 Tablespoons of butter and allow it to cool slightly.
Peel the pears and slice them thinly (about 1/4” wide).
Grease the bottom of a 9” baking pan and layer the pears in it. My pears were large, so I used about three and a half of them
Put all the remaining ingredients into a blender and blend on medium speed for about 30 seconds.
Pour the blended mixture over the pears.
Bake in the preheated oven for 40 to 45 minutes or until the top of the custard is lightly browned and firm to the touch.
Serve with a dusting of powdered sugar, whipped cream, or caramel drizzle.
Store leftovers in the fridge
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