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
Cheesy Mushroom Stacks
Prep: 10 min Cook: 5 min Total: 15 min Yield: 4 servings
Ingredients
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, finely grated
4 large portobello mushrooms, stemmed
2 tablespoons whole-wheat panko breadcrumbs
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper
1 medium tomato, cut into 4 slices about 1/2 inch thick
4 ounces fresh salted mozzarella, cut into 4 slices
Directions
Position an oven rack in the top position, 3 inches below the broiler. Preheat the broiler. Whisk together 1 tablespoon of the oil and the garlic in a small bowl. Brush the rounded side of the mushroom caps with the garlic oil and arrange on a rimmed baking sheet, gill-side down.
Stir together the breadcrumbs, oregano and remaining teaspoon oil in a second small bowl; set aside.
Broil the mushrooms until browned, about 2 minutes. Turn each cap over, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and broil until just softened, about 1 minute. Top each with a tomato slice, sprinkle with 1/8 teaspoon salt and broil until the tomatoes are softened and just cooked through, about 2 minutes. Top with the mozzarella, sprinkle with the breadcrumb mixture and broil until the breadcrumbs are browned, the mozzarella is melted and the mushrooms are fully cooked, about 45 seconds. Transfer to a platter and serve warm.
Side/Appy
Salad of Green Beans, Onions and Beets
Ingredients:
2 large beets
2 Tablespoons olive oil
3 teaspoons chopped thyme
2 red onions, cut in 6 wedges
1/4 lb. green beans, trimmed and cut to 3-inch lengths
1/4 cup water
1 Tablespoon balsamic vinegar
Preheat oven to 400F.
Wrap beets in foil, and place directly on the oven rack. roast until they are tender and can be pierced with a knife, usually about an hour. Let the beets cool, and peel and quarter them. Transfer to a large bowl and add 1 teaspoon olive oil, 1 teaspoon thyme, salt, pepper, and toss to coat.
Place onion wedges on a baking sheet and brush both sides with olive oil. Sprinkle with 1 teaspoon thyme, salt, and pepper. Roast until golden brown on the bottom, about 10 minutes. Turn onions over, and roast for another 10 minutes. Transfer to a bowl.
Place green beans on the baking sheet and drizzle with the remaining olive oil, a bit of water, 1 teaspoon thyme, and salt and pepper. Cover tightly with foil and roast until almost crisp-tender, about 14 minutes. Uncover and continue to roast until water evaporates, about 5 minutes. Transfer to the bowl with onions.
Drizzle onions and green beans with balsamic vinegar, tossing to coat. Season to taste with salt and pepper. Top with beets and serve warm.
Side/Appy
Vegan Savory Banana Fritters
Ingredients
2 ripe bananas
½ onion, finely diced
½ jalapeno pepper, finely diced
½ cup rice flour
½ cup soymilk, or other plant-based milk
1 tsp. garlic powder
½ tsp. dried ginger
¼ tsp. ground cloves
¼ tsp. curry powder
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. baking soda
Oil, for cooking
For the Dipping Sauce
2 tbsp. maple syrup
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 tsp. garlic chili paste
Instructions
Peel and place the bananas in a large mixing bowl. Use a fork to mash well. Add the remaining ingredients for the fritters, aside from the cooking oil, and mix until there are no lumps.
Heat a skillet on the stove top medium or medium-high, and add a small amount of oil. Once hot, scoop a tablespoon or so of batter into the pan, flattening it somewhat with the back of the spoon. Repeat until your skillet is full. Once the bottoms of the fritters are golden brown, flip the fritters and cook until the second side is browned. Remove from the heat, and cook until all the batter is used.
To make the dipping sauce, simple whisk the maple syrup, soy sauce, vinegar, and chili paste together. Serve the sauce with cooked fritters, and enjoy!
Dessert
Tomato Cake
This classic tomato cake uses fresh tomatoes rather than tomato soup. It's a wonderful spice cake everyone loves.
Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Servings10
Ingredients
1 pound tomatoes
1/2 cup brown sugar, packed
1/2 cup granulated sugar
3/4 cup salted butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F and coat a 10-cup bundt pan with nonstick spray.
Core tomatoes and quarter. Purée in a blender or food processor until completely smooth. Measure out two cups and set aside, reserving remainder.
In a large bowl, beat together brown sugar, granulated sugar, and butter until creamed and fluffy.
Beat in eggs, one at a time.
In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.
Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Be sure to incorporate fully before doing the next addition.
Pour batter into prepared pan and bake for 40 minutes, or until a toothpick comes out clean.
Let cake cool in pan 10 minutes, then invert onto a rack and cool completely.
To make the glaze, mix together powdered sugar, vanilla, and 2-3 tablespoons leftover tomato juice until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.
Meal #2
Main Dish
Prep: 5 mins Cook: 25 mins Total: 30 mins Servings: 6
Ingredients
2.5 lbs zucchini (2 large), cut into quarters
10 oz grape tomatoes, cut in halves, or 2 large tomatoes, diced
5 garlic cloves, minced
1/2 cup Parmesan cheese, grated
1 tsp any dried herbs like basil, oregano or Italian
3/4 tsp salt
Ground black pepper, to taste
1/3 cup parsley or basil, finely chopped
Cooking spray
Instructions
Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
In a large mixing bowl, add zucchini, tomatoes, garlic, Parmesan cheese, dried herbs, salt and pepper. Stir to combine.
Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
Remove from the oven, garnish with basil or parsley and serve warm.
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
Store: Any leftover zucchini tomato casserole can be stored in an airtight container in the refrigerator for up to 5 days.
Make ahead: You can prepare the chopped vegetables and ingredients in the baking dish up to 2 days before baking.
Cheese: Instead of Parmesan , you could use mozzarella or another melty cheese like cheddar.
Dairy free: Omit cheese, or replace the Parmesan with your favorite vegan melty cheese and or a generous sprinkle of nutritional yeast.
To reduce how ‘runny’ larger tomatoes are: You can chop the slices and allow them to rest on a paper towel before adding to the casserole dish.
Side/Appy
Mandarin Orange Salad with Roasted Beets
Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Ingredients
6-9 ounces lettuce torn
3 medium beets peeled and diced
8 ounces Mandarin oranges segmented
⅓ small red onion thinly sliced
4 ounces goat cheese crumbled
¼ cup pistachios chopped
salt and pepper to taste
Dressing -Citrus vinaigrette or champagne vinaigrette
Instructions
Preheat oven to 400°F (200°C). Toss the peeled and diced beets with olive oil, salt, and pepper. Roast for 25-30 minutes until tender. Allow to cool slightly. *See how to peel beets in the post above.
In a large bowl, combine torn lettuce, roasted beets, mandarin orange segments, sliced red onion, crumbled goat cheese, and chopped pistachios.
Season the salad with salt and pepper. Gently toss the salad with dressing until well combined and evenly distributed.
Plate the salad and serve immediately.
Notes
Storage Store in the refrigerator in an airtight container for 2-3 days.
Freeze This dish is not freezer friendly.
Reheat No reheating required.
Substitutions
Nuts: Swap pistachios for almonds or walnuts.
Spring Lettuce: Use other mixed greens for added variety.
Beets: To save time, swap out fresh beets with pre-cooked beets.
Side/Appy
AMAZING San choy bow vegetarian lettuce wraps
Serves 2 as a meal (or 3 with small appetites), or 4 if you add a side like fried rice
Ingredients
San choy bow sauce:
1 1/4 tsp cornstarch
3 tbsp water
1 1/2 tbsp light soy sauce (Note 1)
1 tsp dark soy sauce (Note 1)
1 1/2 tbsp oyster sauce (Note 2)
1 tsp sesame oil , toasted
1 tbsp Chinese cooking wine (or sub Mirin or dry sherry, Note 3)
1 tsp white sugar
1 tsp finely grated ginger or (sub garlic)
Filling:
8oz extra firm tofu (Note 4)
1 tbsp oil
1 garlic , finely minced
1/2 onion , finely diced
1/2 cup carrot , chopped into 0.2″ pieces
1/2 cup green beans , sliced into 0.2″ rounds
1/2 cup mushroom , chopped into 0.2″ pieces
Wraps:
12 lettuce leaves (+/- depending on lettuce size, Note 5)
Peanuts , finely chopped (I like salted, but unsalted fine)
Green onion , finely sliced
Sriracha , for drizzling (highly recommended)
Instructions
Sauce – Mix cornstarch with water until lump free. Add everything else, then mix.
Crumble tofu – Drain tofu, then cut into 0.2" slices. Use your fingers to crumble into a mince. Not too fine crumbs, can always break up more when cooking (just like cooking mince/ground meat!).
Filling – Heat oil over high heat in a large nonstick pan. Cook onion, garlic and carrot for 1 minute. Add green beans and mushrooms. Cook 2 minutes – green beans should still be firm.
Sauce it – Add tofu and toss through. Pour in the sauce. Stir for 1 minute or until the sauce thickens and is coating the mixture nicely. (If it evaporates too quickly, add a splash of water)
Serving – Transfer filling into a bowl. Lay out on the table with lettuce leaves, green onion, peanuts and bottle of sriracha.
DIY lettuce wraps – Spoon filling into lettuce leaf. Drizzle with sriracha, sprinkle with peanuts and green onion. Bundle / fold, eat!
Recipe Notes:
1. Oyster sauce – vegetarian options available these days, even at large grocery stores in Australia. Else, Hoisin works great (though you get a five spice flavor which is lovely, just different!)
2. Soy sauces:
* Light soy sauce can be substituted with all-purpose soy sauce but not dark soy sauce (too intense). More on different soy sauces here.
* Dark soy can be substituted with more light or all-purpose soy sauce
3. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Chinese dishes. Substitute with Mirin, cooking sake or dry sherry. More info on Chinese cooking wine here.
Nonalcoholic sub – use 1/2 cup (125 ml) low sodium chicken broth/stock instead of water + Chinese cooking wine, expect to simmer filling for an extra 1 minute as it will take slightly longer to thicken.
4. Tofu – Use a firm or extra firm tofu, not silken tofu. It needs to be firm enough so you can crumble it like mince / ground meat. Tub label will specify it is firm tofu (also, give it a squeeze!).
5. Lettuce leaves – Chinese San choy bow lettuce wraps served at restaurants here in Australia use iceberg lettuce. At fancy places, they cut into neat rounds! But honestly, any lettuce leaves where filling can be bundled inside, or have a natural cup shape works fine. Crispy (cos / romaine lettuce) or soft, pliable leaves (like butter lettuce).
6. Leftover filling will keep for 3 days in the fridge. Not suitable for freezing
Dessert
Potato Chip Banana Bread Cookies
Total Time Prep: 25 min. Bake: 10 min./batch + cooling
Ingredients
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 cup mashed ripe bananas (about 2 medium)
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups crushed baked potato chips
1 cup butterscotch chips
Directions
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in bananas, eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Fold in potato chips and butterscotch chips.
Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until edges are golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.
Meal #3
Main Course
Grilled Portobello Burger with Onion Jam
Total: 1 hr 50 min Prep: 20 min Inactive: 1 hr Cook: 30 min Yield: 4 servings
Ingredients
2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins, split and toasted
Directions
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.
Side/Appy
Creamy Zucchini Pasta Sauce
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 6
Ingredients
2 Medium Zucchinis, skin on cut in 1/4-inch slices (about 16 ounces)
1 White Onion
5 Garlic Cloves
1 cup Fresh Spinach, packed
1/2 cup Full Fat Coconut Milk
1/2 cup Parmesan Cheese
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 tsp Italian Seasoning
16 oz Pasta of choice cooked according to package instructions
Instructions
In a large skillet over medium-low heat, add a tablespoon of cooking oil and chopped onions. Cook the onions until slightly browned and caramelized, about 10 minutes. If the pan dries out, add a tablespoon or two of water to help cook the onions
After the onions are caramelized, add the chopped zucchini and garlic. Cook for another 15 minutes or until the zucchini is soft and slightly browned.
Prepare Pasta
While the zucchini is cooking, prepare your pasta of choice according to package instructions. Once the pasta is cooked, reserve 1/2 cup of pasta water to use if needed.
Stir in Spinach, Then Blend Ingredients
Stir in the spinach with the zucchini and cook until it wilts, about 2-3 minutes.
Transfer all the cooked vegetables into a heat-safe blender. Add the coconut milk, parmesan cheese, and spices. Blend until smooth. If the mixture is too thick, add about 1/4 cup of pasta water or more to reach your desired consistency.
Combine The Sauce With The Pasta And Serve!
Add the blended sauce to your cooked pasta and mix well.
Top the pasta more freshly grated parmesan cheese, crushed red peppers, and toasted pine nuts if desired. Serve and enjoy!
ALTERNATIVE METHOD TO MAKE THE ZUCCHINI PASTA SAUCE:
You can also chop the onion and zucchini. Add the zucchini, onion, and garlic cloves (whole) to a baking sheet tray. Drizzle with olive oil and roast at 425F for about 25 minutes, until tender and browned, tossing halfway. Then, add the roasted veggies and remaining ingredients into a blender and blend until smooth.
Side/Appy
Spicy Roasted Vine Tomato and Red Onion Soup
Prep Time 10 minutes Cook Time 35 minutes Servings 2
Ingredients
2 cups mixed vine tomatoes (sliced)
2 red onions (sliced)
3 small red chilies (finely chopped)
handful fresh parsley (roughly chopped)
salt and pepper (to personal taste)
3 tbs olive oil
7 oz whipping cream
7 oz stock
Instructions
Pre-heat the oven to 200℃ (400℉).
Add the tomatoes, onions, chilies and parsley to a baking dish and liberally sprinkle with olive oil.
Cook for around 25-30 minutes, just until the vegetables have softened (if you leave them in the oven for too long, you will evaporate the juices, which help flavor the soup).
Blitz in soup in a blender or food processor until smooth.
Add to a pan along with the stock and cream. Taste and add more seasoning if required.
Bring to the boil and serve immediately.
Sprinkle over some fresh herbs, if you like (I ripped a few stalks of parsley), and serve with some warm bread.
Notes
This is a small batch soup that will probably be enough for two (especially if you add bread or a sandwich). Just double the recipe if you need to feed more mouths.
Dessert
Mandarin and olive oil cake
Prep 20m Cook 40m Serves 8
Ingredients
3/4 cup caster sugar
4 eggs, separated
3 mandarins, rind finely grated
1/2 cup extra virgin olive oil
1/4 cup fresh mandarin juice
3/4 cup plain flour
3/4 cup almond meal (flour)
Icing sugar, to dust
Method
Preheat oven to 350*. Grease and line the base and side of an 8in (base measurement) springform cake pan.
Reserve 2 tablespoons of sugar. Use an electric beater to beat egg yolks, mandarin rind and remaining sugar in a bowl until doubled and a ribbon trail forms when the beater is lifted.
Combine olive oil and mandarin juice in a jug. Shake well. Combine the flour and almond meal in a small bowl. In alternating batches, add the olive oil mixture, in a slow, steady stream, and the flour mixture to the egg yolk mixture, beating constantly on a low speed until just combined.
Use clean electric beaters to beat egg whites and reserved sugar in a large clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg whites into the flour mixture until just combined. Fold in the remaining egg whites until just combined. Pour into the prepared pan. Bake for 35-40 minutes or until golden and a skewer inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar.
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