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)
Roasted Potatoes, Beets and Kale
INGREDIENTS
1 lb mini potatoes (or regular potatoes cut into bite size chunks)
1 – 2 beets, peeled and cut into chunks
2 – 3 carrots, cut into chunks
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fig butter
1 tablespoon herbes de Provence
1 teaspoon Garlic powder
Salt to taste
Pepper to taste
1 bunch kale, ribs removed and coarsely torn + 1 teaspoon olive oil + a pinch of salt
2 tablespoons julienned sundried tomatoes
1/2 cup of cooked pinto beans
DIRECTIONS
Preheat oven to 400 degrees F., and oil a foil lined baking sheet
Put potatoes, beets, and carrots in a bowl
Whisk olive oil, balsamic vinegar, fig butter, herbes de Provence, garlic powder, and salt and pepper in a measuring cup or small bowl, mix well
Pour the dressing over vegetables, and mix to coat
Place vegetables in a single layer on the baking sheet
Roast for 20 – 25 minutes until potatoes are cooked through
About 5 minutes before the vegetables are done, drizzle a bit of olive oil over kale and toss with a pinch of salt
Arrange kale over vegetables, and roast with vegetables for the remainder of the cooking time
Remove from oven, and mix in sundried tomatoes and pinto beans while still hot
Serve immediately and enjoy!
Side #1
Squash Casserole
This creamy squash casserole has a crunchy cracker and Cheddar cheese topping. Perfect for a tasty side or vegetarian main dish.
Prep Time:20 mins Cook Time:30 mins Total Time:50 mins Servings:10
Ingredients
4 cups sliced yellow squash
½ cup chopped onion
¼ cup water, or more as needed
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat; pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.
Mix eggs and milk together in a small bowl, then add to squash mixture.
Stir in 1/4 cup of melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
Bake in the preheated oven until lightly browned, about 25 minutes.
Serve hot and enjoy!
Side #2
Fennel + Delicata Squash Soup
Ingredients:
5 cups of vegetable broth or filtered water
2 delicata squashes, peeled, seeds removed + chopped
2 cups cooked kidney beans
3 – 4 collard green leaves, ribs removed + chopped
1 fennel bulb, chopped {5 celery stalks can substitute}
1 onion, chopped
1 large shallot, diced
3 garlic cloves, minced
1 tablespoon extra virgin olive or coconut oil
5 fresh sage leaves, chopped
1/2 – 1 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon of dried parsley or a handful of fresh, chopped
generous pinch of ground celery seed
generous pinch of dried thyme
sea salt, to taste
coarse ground pepper, to taste
Instructions
Heat a large sauce or soup pot over low heat. Add in the oil, onions, shallots and garlic; saute for about 5 – 10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.
Add in the squash, fennel and broth. Simmer on low for about 30 – 45 minutes. Once the squash becomes tender add in the beans and collards greens, simmer then for only another 10 minutes or so on low and serve.
***To prepare in your slow cooker – combine all the ingredients, except the beans + collards and cook on low for 4 hours {or until all the veggies are tender}. Then add in the beans + collards and cook for about an hour. The soup will be ready when the collards are cooked through, bright green + wilted.
Enjoy friends!!
Dessert
Pear Banana Berry Bake
The combination of fruit in this dish really complements each other. It can be made a day before serving. That is if you can keep it in the fridge without anyone sneaking a bite! It's that good! Sometimes we double the topping part.
Prep Time:15 mins Cook Time:15 mins Total Time:30 mins Servings:8
Ingredients
1 (15 ounce) can pear halves, drained
1 cup fresh cranberries
4 cups sliced banana
¼ cup orange juice
¼ cup white sugar
⅛ teaspoon salt
⅛ teaspoon ground cloves
½ cup brown sugar
½ cup all-purpose flour
¼ cup rolled oats
⅛ teaspoon ground cloves
½ teaspoon grated orange zest
3 tablespoons butter, softened
Directions
Preheat oven to 375 degrees F (190 degrees C.)
In a 1 1/2 quart casserole dish, mix pears, cranberries, bananas, orange juice, sugar, salt and 1/8 teaspoon cloves. Mix lightly.
In a small bowl, mix brown sugar, flour, oats, remaining 1/8 teaspoon cloves and orange rind. Cut in butter until crumbled. Sprinkle over fruit.
Bake in the preheated oven for 15 to 20 minutes, or until top is golden brown. Serve at room temperature.
Meal #2
Entrée (Main Course)
Clementine, fennel & cranberry roast salmon
Serve this whole salmon on a platter to give a sense of occasion at Christmas. It pairs
well with the citrus tang of clementines and seasonal cranberries
Preparation time15 mins Cooking time 30 mins - 35 mins Serves6-8
Ingredients
1 whole salmon fillet
4 tbsp olive oil
5 clementines , 4 sliced, 1 zested and juiced
1 fennel bulb , thinly sliced
5 ounces cranberries
½ small bunch of parsley , finely chopped
Method
Heat the oven to 350* Pat the salmon dry with kitchen paper or a clean tea towel, then rub all
over with 1 tsp of the olive oil and season well. Set aside.
Layer the sliced clementines and fennel in a large roasting tin, then scatter over the cranberries. Drizzle with 2 tbsp olive oil, then lay the salmon on the top and roast for 30-35 mins until cooked through.
Meanwhile, mix the remaining olive oil with the clementine juice and zest along with a small handful of parsley in a small bowl.
Carefully lift the cooked salmon onto a tray and set aside. Transfer the cooked fennel, clementine and cranberries to a platter and lay the salmon on top. Drizzle over any juices from the tin, then pour over the dressing and scatter over the remaining parsley
Side #1
Yellow Squash Fritters
These are fabulous with a meal or as a snack with ranch dressing or salsa.
Prep Time 5 mins Cook Time10 mins Total Time15 mins Servings 4
Ingredients
2 cups shredded or grated yellow summer squash do not peel
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 egg
2/3 cup buttermilk or regular milk
Oil for frying about 1/2 cup
Instructions
Whisk together the flour, cornmeal, chopped onion, salt, black pepper and garlic powder in a large bowl. Stir in shredded squash, egg and buttermilk. Drop by spoonfuls into hot oil. Brown on each side. Drain on paper towels
Side #2
Roasted Beet Salad with Pear and Walnuts
Prep time 10 mins Cook time 40 mins Total time 50 mins Serves: 4
This roasted beet salad is a great fall dinner side or appetizer, and it packs up well for weekday lunches! Add quinoa to make this beet salad a meal on its own.
Ingredients
3 medium sized beets, any variety (I used a mix of red and golden beets)
a small drizzle of olive oil, for roasting the beets
1 ripe pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup feta cheese, crumbled (or more)
A few handfuls of salad greens of your choice
¼-1/2 cup cooked quinoa (optional, for a heartier salad)
Micro sprouts, for garnish (also optional)
1-2 tablespoons walnut oil
A drizzle of Balsamic Vinegar
A drizzle of honey
Sea salt and fresh black pepper
Instructions
Preheat oven to 350* F. Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skin with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
Assemble all salad ingredients on a platter. Drizzle with a liberal amount of walnut oil, a bit of balsamic vinegar, a little honey, and some salt and pepper.
Dessert
Banana Cranberry Smoothie with Dandelion Greens
Serves 2
Ingredients
1/2 cup fresh or frozen cranberries
juice from half a lime
2 frozen bananas, peeled and slightly thawed
1/2 an orange, peeled and deseeded
1 tsp cinnamon
2 cups dandelion greens, chopped
8 ounces coconut water (regular water is fine too)
Directions
In a high speed blender, add the water and lime juice first. Then add banana, orange, and cranberries, followed by the cinnamon. Add the dandelion greens last, then blend for about 30 seconds or until the smoothie is creamy. Enjoy!
Meal # 3
Entrée (Main Course)
Twice-Baked Potatoes with Sausage and Kale
Ingredients
4 large baking potatoes
1 head of garlic
4 chorizo or sweet Italian sausage, casings removed
1 bunch kale, stems removed and finely chopped (or 1 package frozen spinach, thawed and drained)
1/3 cup milk
2 tablespoons butter
1 cup grated aged cheddar cheese
3 tablespoons chopped chives
Salt and pepper
Instructions
Pre-heat the oven to 400°F. Wash the potatoes and pierce them a few times with a fork. Slice the top off the head of garlic, drizzle a little olive oil over the exposed cloves, season with salt and pepper, and wrap tightly in aluminum foil. Bake both until tender, about 1 hour for the potatoes and 25-30 minutes for the garlic. Cool for 15 minutes.
While the potatoes are baking, set a skillet over medium high heat, add a tablespoon of olive oil, and cook the sausage meat. When it begins to brown add the kale and cook until the meat is cooked through, and the kale is wilted. Set aside.
Slice the cooled potatoes in half lengthwise and scoop the potato flesh into a medium sized bowl, leaving a thin ½” shell around the potato skin. Set aside ½ cup potato flesh and reserve this for another use. Add the milk, butter, roasted garlic and ¾ cup of cheese. Season with salt and pepper and add the chives. Mix well. Stir in the sausage and spinach mixture.
Scoop the filling back into the potatoes and place them on a baking sheet. Sprinkle with the remaining ¼ cup cheese and baked until heated through, about 20 minutes.
Side #1
Warm Kale Salad with Roasted Fennel and Cranberry Meyer Lemon Salsa
Ingredients
1 small fennel bulb, core removed,and cut into 1/4-inch thick slices
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
4 cups of kale, roughly chopped
sea salt and pepper, to taste
Optional:
1/4 sheep’s milk Feta or goat cheese, crumbled
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Toss sliced fennel with 1 tablespoon olive oil, and a generous pinch each sea salt and pepper. Spread on the parchment lined baking sheet.
Roast for 15 minutes, carefully toss the fennel, and then roast for another 7 – 10 minutes more or until tender with crisp, golden-brown edges. During the last few minutes, keep an eye on the fennel and pull any that’s about to burn.
Prep the salsa while the fennel roasts (see below). Set aside.
In a large skillet over medium heat, melt the remaining one tablespoon of olive oil. Add the kale. Saute until the kale is deep green but not yet wilted. Remove from heat. Serve immediately topped with the roasted fennel and Cranberry Meyer Lemon Salsa, add crumbled feta or goat cheese and your favorite protein, if you’d like.
Cranberry Meyer Lemon Salsa
1 1/2 cups fresh cranberries
2 tablespoons maple syrup or honey
1/4 cup chopped red onion or shallot
1/2 small jalapeño, seeded and finely chopped
zest and juice of 1 Meyer lemon
fresh cilantro
sea salt and pepper, to taste
Add all of the ingredients in a food processor and pulse until coarsely chopped and combined. Salt and pepper, to taste. Let stand at room temperature for around 15 minutes. Stir in freshly chopped cilantro just before serving.
Side #2
Roasted Delicata Squash Kale Salad
Serves 2 as a main dish, 4 as a side
Ingredients
1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments
1 small red onion, sliced into wedges
1 (15-ounce) can chickpeas, drained and rinsed
2 whole garlic cloves
½ tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
about 6 leaves of lacinato kale, thinly sliced
1 cup cooked farro* (see note)
1 gala apple, diced
¼ cup dried cranberries
¼ cup pepitas
maple tahini sauce:
¼ cup tahini
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
3 tablespoons warm water, more as needed
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Assemble the delicata squash, red onion and garlic cloves (still in their paper) on one sheet and the chickpeas on the other. Toss with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
Make the tahini sauce: In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water until it is a drizzable consistency. If it’s too thin, let it sit for several minutes to thicken.
In a large mixing bowl, combine the ½ tablespoon of olive oil, lemon juice and a few pinches of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage it until it’s lightly wilted and tender. Stir in the farro and a generous drizzle of the tahini sauce. Add the roasted delicata squash, red onions, chickpeas, apple, cranberries and pepitas. Season to taste and add more dressing, if desired.
Notes
*I cook my farro, like pasta, in boiling water until it's tender and chewy but not mushy. The timing really varies - sometimes it's done in 20 minutes, sometimes it takes as long as 40. Drain and set aside to dry before adding to the salad.
Dessert
Easy Pear Sorbet
Never waste overripe pears again. This delicious pear sorbet is made with just 4 simple vegan ingredients. You don't need to use an ice cream maker. The texture is creamy and silky!
Ingredients
▢4 overripe pears, Bosc, Anjou, or Bartlett pears
▢1-2 tbsp maple syrup
▢1 tsp freshly squeezed lemon juice
▢1/2 tsp ground cinnamon
Instructions
Core and chop the overripe pears and place them in a freezer safe container. Freeze overnight, or at least 6 hours.
Place the frozen pears in a food processor, and blend until it is the consistency of icy snow. Add the maple syrup, lemon juice, cinnamon and continue to blend until it is creamy and smooth.
Transfer to a deep freezer dish and freeze for at least one hour before serving. You can enjoy the pear sorbet right out of the food processor, but the texture will be more like soft serve.
Notes
Feel free to add more spices to your pear sorbet. Some great options are fresh or powdered ginger, cardamom, nutmeg, and cloves.
If you don’t have maple syrup, you can skip the sweetener, or replace it with another liquid sweetener, like agave, or sugar.
OTHER FRUIT SORBET:
This method of making fruit sorbet works for many fruits. For the best texture use a creamy fruit like mango, banana (we call banana sorbet “nice cream“), and berries.
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