Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
Main Dish
Bacon & Carrot Collard Greens
Ingredients
6 slices bacon, diced
4 carrots, diced
1 onion, diced
4 tsp. Lemon Pepper
1/4 tsp. Minced Garlic
1/4 tsp. Crushed Red Pepper Flakes
3 Tbsp. balsamic vinegar
4 (10 oz.) packages fresh, chopped collard greens
2 cups chicken broth
Directions
Cook bacon in a large Dutch oven (or similar pot) over medium-high heat until just crisp; transfer to a paper towel-lined plate to drain. Add carrots to pot with bacon drippings and cook over medium-high heat for 5 min. Add onions and cook another 5 min., or until carrots and onions soften and begin to brown. Stir in lemon pepper, garlic, crushed red pepper, and vinegar and cook for 1 more min. Add reserved bacon, collard greens, and broth and bring to a boil. Reduce to a simmer, cover, and simmer for 1 hour or until greens are tender. Serve
Side/Appy
Blooming Onion in the Air Fryer
Cook Time 25minutes mins Resting Time 5minutes mins Total Time 45minutes mins Servings 1 onion
Ingredients
1 large, sweet onion
1 1/2 cups all-purpose flour or gluten free all-purpose flour
1 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp dried oregano
1/4 tsp black pepper
2 eggs
1 cup milk of choice
Cooking Spray
Instructions
Cut the top of the onion off and carefully peel the onion. You want to leave the bottom on so it stays intact.
Place cut side down on a cutting board. Cut the onion about ¼-½" from the stem all the way to the cutting board. Do so 3 more times until you’ve made 4 evenly spaced cuts. Make 2 more cuts between each cut so you have 12 total.
In a large bowl, whisk together the flour, paprika, onion powder, garlic powder, salt, cayenne, oregano, and pepper until combined.
In another mixing bowl, whisk together the eggs and milk
Preheat the air-fryer for 10 minutes at 350 degrees
Carefully place the onion into the dry mixture and use your hands to coat the onion, carefully sprinkling between the cuts and layers. Carefully pat any excess off the onion.
Transfer your onion to the wet mixture and do the same, draining any excess, then transfer back into the dry mixture, using your hands again to coat the onion the best you can. Shake off any excess once again.
Place the onion in the air-fryer and generously spray with the oil until coated.
Air-fry for about 20-25 minutes, spraying every 8 minutes if needed.
Let sit in the air-fryer once done for 5 minutes before removing and serving with desired dipping sauce and enjoy!
Side/Appy
Broccoli Salad With Mango Dressing
Ready In: 46 mins Serves:8
4 C broccoli florets
2 teaspoons cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cumin seed
2 teaspoons garlic paste
2 teaspoons oil
2 medium tomatoes, washed and sliced
1⁄2 cup fresh parsley, washed and chopped
1 cup lettuce, washed and shredded
Mango dressing
1 mango, washed and diced
2 small dried red chilies, crushed
1 teaspoon honey
1⁄2 cup lime juice
Directions
Heat oil in a non-stick wok.
Add garlic paste and sauté for a few seconds.
Add cumin, cayenne pepper, thyme and oregano.
Sauté for 2 minutes.
Add broccoli.
Sauté for 4 minutes.
Transfer to a dish.
Add tomatoes, lettuce and parsley.
Toss everything together to mix.
Keep aside.
Now prepare the mango dressing by putting all the ingredients listed in a blender and processing until smooth.
Pour this delicious orange dressing over the green salad.
Serve.
Dessert
Mango, pear & ginger crumble
Preparation and cooking time Total time 25 mins Ready in 20-25 minutes Serves 4
This crumble is perfect for the freezer - and we've given it a tropical twist Freezable (Reheats from frozen in 50 mins)
Ingredients
¼ C ripe pear peeled, cored and thickly sliced
1 Tbsp sugar
2 mangoes peeled, stoned and roughly chopped
1 stem ginger finely chopped
For the topping
¾ C plain flour
6 Tbsp butter
6 Tbsp sugar
6 Tbsp pecans very roughly chopped
Directions
step 1
Heat oven to 325* Put the pears in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 5 mins, until the pears are just tender. Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into a not-too-deep 60 oz. baking dish and allow to cool.
step 2
Make the topping. Rub the butter into the flour, stir in the sugar and pecan nuts. Sprinkle it all over the fruit. Freeze or bake for 30 mins until browned.
RECIPE TIPS
HOW TO FREEZE
Slip the whole dish into a large freezer bag, or wrap in clingfilm, seal and freeze for up to 1 month. To serve, bake from frozen in a preheated oven at 325*for 50 mins or until the topping is golden. Serve with pouring cream or scoops of vanilla ice cream.
Meal #2
Main Dish
Broccoli Cheese and Potato Soup
Total Time: 30 minutes Yield: 6 servings
Ingredients
1/4 cup unsalted butter
1 onion, finely diced
2 carrots, peeled and finely diced
1 Tablespoon garlic, minced
1/4 cup all-purpose flour
4 cups vegetable broth
1 cup milk, 2% or whole
2 large Russet potatoes, peeled and diced
1 pound broccoli florets, chopped
2 cups sharp cheddar cheese, shredded
sea salt
ground pepper
Instructions
Rinse the carrots and potatoes. Peel the potatoes and carrots.
Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
Melt the butter in a soup pot on the stovetop on a medium-high heat.
Add carrots and onion to the pot. Stir and cook until onion is translucent.
Add garlic and stir until fragrant (about 1 minute).
Immediately add the flour followed by broth and milk. Stir well.
Add potatoes. Stir and bring to a boil.
Reduce to a simmer for 5 minutes.
Season with salt and pepper. Add broccoli.
Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
Remove from heat. Stir in shredded cheese.
Sprinkle cheddar cheese on top and freshly ground pepper. (optional)
Notes
I did use a reduced fat cheese today but typically I would use full fat. Either works in this recipe.
Side/Appy
Pear Salad with Balsamic and Walnuts
Prep Time: 15 mins Total Time: 15 mins Serves 4
This pear salad recipe is a stunning fall side dish! Simple, elegant, and delicious, it'd be a great addition to a Thanksgiving or holiday dinner.
Ingredients
4 cups mixed salad greens
2 ripe pears, sliced
1 fennel bulb, sliced paper thin*
Lemon wedge, for squeezing
2 tablespoons dried cranberries
1 tablespoon chopped pecans
1 tablespoon chopped walnuts
1 tablespoon chopped hazelnuts, or more pecans or walnuts
⅓ cup shaved pecorino cheese
Balsamic Vinaigrette, for drizzling
Sea salt and freshly ground black pepper
Instructions
Arrange the mixed greens on a serving platter or in a serving bowl. Top with the pears and fennel. Squeeze a little lemon juice over the pears and fennel and toss.
Top with the cranberries, pecans, walnuts, hazelnuts, and pecorino. Drizzle with balsamic vinaigrette. Season to taste with salt and pepper.
Notes
*I like to use a mandolin slicer for this.
Side/Appy
Crispy Baked Carrot and Potato Fries
Prep Time 20 mins Cook Time 30 mins Total Time 50 mins
Ingredients
For the Baked Fries:
2 large carrots
2 medium russet potatoes
2 tbsp oil
1 ½ tbsp cornstarch
½ tsp salt
For the Chipotle Mayo:
3 tbsp mayonnaise
1 tbsp adobo sauce from a can of chipotles in adobo or use 1 tsp of chipotle powder
2 tsp lime juice
Instructions
Pre-heat your oven to 400 F. Move the rack to the top of the oven. Line a large baking sheet with parchment paper. Set aside.
Wash and/or peel your carrots and potatoes. Cut the carrots in half into two equally long chunks, then cut each chunk into planks and then sticks. Cut the potatoes into sticks as well.
In a large bowl or a plastic freezer bag, add the carrots and potatoes and toss with the olive oil, then add the salt and cornstarch and toss again until every fry is coated.
Dump the coated fries onto the prepared baking sheet and spread out evenly so the fries don’t touch or overlap
Transfer the pan to the oven and cook for 15 minutes on the top rack, then remove the pan and flip each fry before cooking for another 15 minutes or until evenly browned and crispy.
While the fries are in the oven, whisk together the mayonnaise, adobo sauce, and lime juice in a small bowl and set aside.
Serve the fries alongside the chipotle mayo and enjoy while still hot
Dessert
Mango-Banana Bread
When my Hawaiian family introduced me to fruit bread, I was hooked! My recipe for moist, sweet mango-banana bread is a little slice of island life. It's great for breakfast, snacks, or dessert.
Prep Time:20 mins Cook Time:55 mins Additional Time:10 mins Total Time:1 hr 25 mins Servings:12 Yield:1 loaf
Ingredients
1 fresh mango-peeled, seeded, and chopped
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 ¼ teaspoons vanilla extract
½ cup mashed banana
½ cup toasted shredded coconut
¼ cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Purée 1/4 of chopped mango in a food processor or blender. It should yield about 1/2 cup puréed mango and set aside. Reserve remaining chopped mango.
Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
Combine butter, white sugar, and brown sugar in a small bowl until blended. Mix in eggs and vanilla extract. Fold into dry ingredients until just combined. Fold in remaining chopped mango, puréed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes.
Cook's Note:
I used walnuts for this recipe because that's what I had, but macadamia nuts would be better.
Meal #3
Main Course
Shredded Collard Greens Salad with Peanut Dressing
Ingredients
For the salad:
▢1 bunch collard greens
▢1 cup freshly grated carrots
▢1 15-ounce can black-eyed peas - drained and rinsed
▢¼ cup peanuts - I used lightly salted, dry-roasted peanuts
For the dressing:
▢¼ cup creamy peanut butter
▢1 lime - juiced
▢2 tablespoon reduced sodium soy sauce - sub tamari or coconut aminos if needed
▢1 tablespoon honey - sub maple syrup to make vegan
▢2 tablespoon chopped fresh cilantro
▢2 teaspoon chopped fresh ginger
▢1 clove garlic – minced
Instructions
Prepare the collard greens by removing the stems and cutting the leaves into thin strips. An easy way to do this is to roll up the collard leaves then slice them in the same way you would chiffonade basil. If you would like to soften the collards before preparing the recipe, place the sliced collards in a large bowl. Add a drizzle of olive oil and a dash of salt and massage the greens with your hands for a few minutes until they reach your desired texture.
Combine the greens with the black-eyed peas, carrots, and peanuts in a large mixing bowl. In a separate bowl, whisk together the peanut butter, lime juice, soy sauce, honey, cilantro, ginger, and garlic. Thin with water, one tablespoon at a time, as needed. Once the dressing is your desired consistency, pour it over the salad and toss until coated. Enjoy!
Notes
If you prepare this salad in advance, store the salad ingredients and dressing in separate airtight containers in the fridge for up to 24 hours. Wait to add the dressing until serving.
Side/Appy
Roasted Parmesan Creamed Onions
Yield Serves 6-8 Time:1 hour
Ingredients
3 sweet onions, peeled and thinly sliced
1 cup heavy cream
1/4 cup white wine
1/2 cup parmesan cheese, grated
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon cayenne, optional
kosher salt and freshly ground pepper, to taste
Preparation
Preheat oven to 375º F.
Spread onion rings out in a 9x13-inch baking dish, keeping rings and layers intact, then drizzle with olive oil and season generously with salt and pepper.
Place baking dish in oven and roast for 15 minutes, or until softened.
Remove onions from oven and raise temperature to 450º F.
Combine heavy cream, wine, butter, garlic powder and cayenne in a medium saucepan over medium heat and cook until butter is melted and bubbles form on the outside edge of cream.
Remove mixture from heat, then pour over pre-roasted onions, sprinkling parmesan cheese over all the onions.
Top baking dish with aluminum foil and bake for another 20 minutes. Remove foil and cook for another 5-10 minutes, or until onions are caramelized and cheese is golden brown.
Remove dish from oven and serve hot. Enjoy
Side/Appy
Easy Air Fryer Steakhouse Loaded Baked Potatoes
Prep Time mins Cook Time 40 mins Total Time 45 mins
Ingredients
▢3 medium russet potatoes (washed, scrubbed clean and dried)
▢2 tablespoons olive oil
▢¾ teaspoon coarse sea salt
Toppings
▢3 tablespoons butter (unsalted)
▢3 tablespoons sour cream
▢½ cup shredded Cheddar Jack cheese
▢¼ cup cooked bacon crumbles
▢1 green onion (sliced into small pieces)
Instructions
Air Fryer Instructions:
Preheat air fryer to 400 degrees Fahrenheit and set the timer for 40 minutes.
Poke holes in each potato on all sides using a knife or fork.
Rub olive oil all over each potato. Generously sprinkle each potato all over with course sea salt.
Add the potatoes to the air fryer and air fry for 40 minutes or until done. Use a fork to poke the potatoes to check for doneness. They should be soft in the middle.
Remove the potatoes from the air fryer and let cool enough to handle. Once cooled, slice open the potatoes lengthwise and pinch the outer edges to open the potato.
Add butter to the open potato and use a fork to mash the inside of the potato.
Top with sour cream, cheese, bacon, and green onions. Then enjoy!
Microwave First Quick Method:
Clean potatoes by running under water and scrubbing the outside. Dry and poke holes in potatoes using a fork or knife. Place potatoes on a microwave safe plate.
Microwave potatoes on high for 12 minutes. That’s 4 minutes per potato. We are using 3 potatoes in this recipe, so we need to microwave them for a total of 12 minutes.
Let potatoes cool for a couple of minutes then brush all sides with olive oil and sprinkle with coarse sea salt.
Preheat the air fryer to 400 degrees Fahrenheit. Once ready, add the potatoes to the air fryer and cook for 15 to 20 minutes.
Remove potatoes from air fryer and let cool enough to handle.
Slice each potato open lengthwise and pinch the outer edges to open the potatoes.
Mash the inside of the potatoes using a fork. Top with butter, sour cream, cheese, bacon, and green onions. Then enjoy as a side dish or main.
Oven Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Using a fork or knife, poke holes in the potatoes all over.
Rub the potatoes all over with olive oil. Sprinkle all sides of each potato with coarse salt.
Place the potatoes on a baking sheet lined with parchment paper and bake for 1 hour or longer depending on the size of your potatoes.
Once the potatoes are done, let them cool enough to handle, then cut the potatoes open lengthwise.
Mash the inside of the potatoes with a fork. Top with butter, sour cream, cheese, bacon, and green onions.
Storage And Reheating Instructions:
Store leftovers in the refrigerator in an airtight container for up to 3 days.
To reheat, preheat the air fryer to 380 degrees Fahrenheit and heat for 1-3 minutes until warm throughout.
Pro Tips:
The air fryer I used was the Instant Vortex Plus 6 quart. Since all air fryers are different, you will need to adjust the cook time based on the air fryer you are using.
Make sure the potatoes are clean by scrubbing and washing them thoroughly first. Dry the potatoes completely before oiling and salting them.
I used medium sized potatoes and cooking time depends on the size of the potatoes you use. Larger potatoes will take longer to get done.
Dessert
Banana, Pear & Carrot Smoothie
Serves 2.
This is a sweet yellow/orange smoothie. Pear is a good source of fiber. Carrots and orange juice are good sources of vitamin C. Flax seed provides some protein. Bananas are a good source of minerals, such as potassium.
Ingredients:
2 bananas
1 pear
1 carrot
1 cup (237ml) orange juice
1 tablespoon flax seed
Directions:
Place all ingredients in a blender jar and blend until smooth.
If you have a high-end blender that easily crushes ice, you can use frozen fruit pieces to make a cold smoothie.
And Just because Valentine’s day is coming:
Raspberry Meltaway Cookies
YIELD: 18 cookies PREP TIME: 20 minutes BAKE TIME: 15 minutes
Made with freeze-dried raspberries in the cookie and frosting, these puffy and pretty, naturally pink cookies will practically melt in your mouth.
[Note: Be sure to look for freeze-dried raspberries that are totally free from moisture, not the chewy, sweetened, dehydrated raspberries.]
For the cookies and the frosting:
1.2-ounce bag freeze-dried raspberries, made into a powder (see instructions)
For the cookies:
1 cup salted butter, cut into chunks
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 1/2 tablespoons freeze-dried raspberry powder
1 teaspoon vanilla extract
1/2 cup cornstarch
1 1/2 cup unbleached, all-purpose flour
For the frosting:
2 cups Imperial Sugar Confectioners Powdered Sugar
1 1/2 teaspoons freeze-dried raspberry powder
pinch kosher salt
1/4 cup + 1 tablespoon cream
Reserve about 10 raspberries from the package. Pour the rest into a food processor and whir until pulverized. Strain through a fine mesh sieve to catch any large seeds. (You may see some smaller seeds in the powder, that’s ok.) Set aside.
Make the cookies:
With an electric mixer, cream butter, sugar, and raspberry powder for several minutes until totally combined and fluffy. Beat in vanilla, scraping down the sides and bottom of the bowl. Add cornstarch and flour. Mix on low speed until a soft, sticky dough forms, stopping to scrape the sides and bottom of the bowl as needed.
Place the dough in the refrigerator for 20-30 minutes. Meanwhile, line two cookie sheets with parchment. Preheat oven to 325.
Use a tablespoon cookie scoop to portion the dough onto the prepared pans, leaving 2 inches between cookies. Flatten the cookies slightly using the bottom of a juice glass that’s been dipped in flour.
Bake for 15 minutes or until the centers appear done. Let cool on the sheets for 2 minutes, then remove to a wire rack to cool completely.
Make the frosting:
Beat powdered sugar, raspberry powder, salt, and cream on low speed until combined. Increase the speed to medium-high and beat until the frosting is fluffy.
Spread frosting onto each cookie. If desired, while the frosting is still very soft, crush the reserved raspberries over the tops. The frosting will crust slightly on the top as it sets but remains soft.
Serve immediately or store in an airtight container.
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