Healthy Recipes for October 24th Produce Basket
- greendoororganics
- Oct 24, 2024
- 9 min read
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
Entrée ( Main Course)
Cozy Swiss Chard Soup with Potatoes
Prep Time 15mins Cook Time 20mins Total Time35 mins Servings6
Ingredients
1 tablespoon olive oil
1 medium bunch Swiss chard (about 1 pound or 454 grams), stems chopped, and leaves torn into bite-sized pieces
1 medium onion, diced
4 garlic cloves, minced
5 cups of vegetable broth
2 medium yellow potatoes (about 12 ounces or 340 grams), cut into 1 inch pieces
1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
1 tablespoon fresh rosemary, finely chopped
Pinch red pepper flakes
1 (14 ounce or 400 gram) can diced tomatoes in juice or sauce
2 tablespoons tomato paste
Salt & pepper, to taste
Instructions
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the chopped Swiss chard stems and onion. Cook them for about 5 minutes, stirring occasionally, until they begin to soften.
Stir in the garlic and cook it with the stems and onion for about 1 minute, until very fragrant.
Stir in the broth, potatoes, chickpeas, rosemary, and red pepper flakes. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the soup to simmer, stirring occasionally, for about 15 minutes, until the potatoes are easily pierced with a fork.
Stir in the chard leaves, tomatoes, and tomato paste. Let the soup simmer for about 2 minutes more, until the leaves are wilted.
Remove the pot from heat and season the soup with salt and pepper to taste.
Ladle into bowls and serve.
Side #1
Chimichurri Monkey Bread
Prep Time 20 min Cook Time 20 min Yield 12 servings
Ingredients
1/4 cup minced fresh parsley
1/4 cup olive oil
2 tablespoons minced fresh oregano
1 tablespoon white wine vinegar
2 garlic cloves, minced
3/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 tubes (12 ounces each) refrigerated buttermilk biscuits
Directions
In a shallow bowl, combine the first 9 ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.
Place biscuit pieces in a greased 10-in. fluted tube pan. Bake at 375° for 18-22 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate.
Side #2
Roasted Green Cauliflower (or any color!)
Prep Time 5 mins Cook Time 20 mins Total Time mins Servings 4
Ingredients
1 large head cauliflower or 2 small
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
2 tablespoons fresh lemon juice
Instructions
Preheat the oven to 400 convection roast (if you have this setting) or 425 degrees regular cook.
Cut the cauliflower into florets - relatively the same size. Spread them on a parchment-lined sheet pan.
Drizzle about 2 tablespoons of olive oil all over. Sprinkle with salt and pepper to taste (about 1 teaspoon each) then mix the florets around a bit to be sure they are evenly coated with the oil and salt and pepper. If you want to add other spices such as za'atar or cayenne, now is the time to do so!
Cook for about 10 - 12 minutes, open the oven door, and check for tenderness with a fork and move them about with some tongs. Cook for about 5 - 8 minutes more depending on how hot your oven is and how large you cut the florets. Remove from oven when crisp but tender (pierce with a fork to check).
Drizzle all over with lemon juice immediately, then serve piping hot or let sit until the rest of the meal is ready. They are delicious even at room temperature.
Dessert
Piña Colada “Nice” Cream
Total: 20 min (plus 8 hr freezing) Active: 10 min Yield: 6 to 8 servings
Don't let the lack of dairy in this nice cream fool you — the creamy canned coconut cream gives this sweet frozen (and vegan!) treat its creamy taste and texture.
Ingredients
1 16-ounce bag frozen pineapple chunks
1 15-ounce can cream of coconut
1 cup sweetened shredded coconut
Directions
Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
Scoop the “nice” cream into bowls and top with the toasted coconut.
Meal #2
Entrée (Main Course)
Parmesan Roasted Cauliflower Bites
Ingredients
One whole head of Cauliflower
2 Tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
Salt to taste
Pepper to taste
1/4 to 1/2 cup Grated Parmesan Cheese
Parsley
Instructions
Preheat oven to 450°. Wash and trim off woody stems of Cauliflower. Cut the cauliflower into steaks or chunks. Trim the stems off and simply pull the florets into smaller pieces and place in a large bowl.
Add in the olive oil, garlic powder, oregano, salt, pepper and parsley. Mix well. Place in a single layer on a sheet pan. Bake at 450 and check every 10 minutes. Check until they reach the desired level of brown. Should take between 20- 30 minutes.
Once at your desired level of browning, remove from the oven and sprinkle with parmesan cheese and toss. Bake another 3-5 minutes until golden brown. Serve
Side #1
Summer Zucchini and Tomato Gratin
Prep Time:5 mins Cook Time:25 mins Total Time:30 mins Servings:6
Ingredients
▢2 medium zucchini, sliced
▢4 to 5 Roma tomatoes, sliced
▢2 Tbsp olive oil
▢1 tsp garlic powder
▢1 tsp onion powder
▢1 tsp Italian seasoning
▢Salt and pepper, to taste
▢1/3 cup grated parmesan cheese
▢1/4 cup panko breadcrumbs
▢Fresh basil, optional
Instructions
Preheat oven to 375 degrees F.
Lightly coat an 8×8 inch baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two.
Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and breadcrumbs. Cover with foil.
Bake in the oven for 25 to 30 minutes until veggies are tender then remove foil and bake an additional 10 minutes until lightly browned. Top with fresh basil (optional), serve immediately and enjoy!
Side #2
The Best Buttery Parsley Boiled Potatoes
Prep Time 5mins Cook Time 30mins Servings 6
Ingredients
1 ½ to 2 pounds small red potatoes
1 teaspoon kosher salt , plus more to taste
3 tablespoons salted butter , cut into slices
¼ cup chopped fresh Italian parsley
freshly ground black pepper
Instructions
Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
Bring it to a boil and add 1 teaspoon of kosher salt. Reduce to a rolling simmer and cook until the potatoes are fork tender and the skin is beginning to fall away from the potatoes, about 20 minutes.
Drain the water from the pan. Quickly add the potatoes back to the saucepan with the butter and parsley, and season with kosher salt and freshly ground black pepper. Give the potatoes a vigorous stir with a wooden spoon or shake with the lid on so the potatoes break up a bit. Let sit on the still warm (but off) burner for 5-10 minutes and serve.
Dessert
2 Ingredient Banana Kiwi Sorbet Scoops
Prep Time 4 hrs 15 mins Total Time 4 hrs 15 mins Servings: 6
Ingredients
3 ripe bananas
7 ripe kiwis
Instructions
Peel and slice up the bananas. Slice the kiwis in half and scoop out the flesh with a tablespoon. Place the fruit in an airtight container in the freezer overnight. Or for at least 4 hours.
Take the fruit out of the freezer for about 5 - 10 minutes before you blend it. This will differ slightly depending on how warm or cold your room temperature is.
When the fruit is just starting to soften on the outside place it in a blender and pulse 6 - 8 times until the mixture is smooth but the kiwi seeds are still intact.
Pour the sorbet into a loaf tin and place in the freezer for about 30 minutes until set.
Scoop out the sorbet with an ice cream scoop and serve in little cups, bowls or ice cream cones.
Meal # 3
Entrée (Main Course)
Spicy Buffalo Chicken Salad
Ingredients
Dressing
3 tbsp extra-virgin olive oil
3 cloves garlic, minced
1⁄2 cup avocado oil mayonnaise
1 tsp Dijon mustard
1 1⁄2 tbsp apple cider vinegar
1⁄4 cup chopped fresh parsley
3 tbsp chopped fresh dill
3⁄4 tsp raw honey
1⁄8 tsp each sea salt and ground black pepper
Buffalo sauce/chicken
6 tbsp Buffalo hot sauce (TRY: Frank’s Red Hot)
4 tbsp organic unsalted butter
1 lb ground chicken, thoroughly patted dry
1⁄2 cup panko
1⁄2 tsp sea salt
1⁄4 tsp ground black pepper
1 tbsp avocado oil
Salad
7 oz chopped butter or iceberg lettuce (about 5 cups)
3 ribs celery, thinly sliced on the diagonal
2 carrots, shaved with a peeler or shredded
1 cup red cabbage, thinly sliced
1 oz blue cheese, crumbled (about 1⁄4 cup)
Preparation
Prepare dressing: In a small skillet, combine olive oil and garlic. Place on low heat and cook until mixture sizzles. Let sizzle for 30 seconds, then transfer to a small bowl to cool. In a small food processor, combine mayonnaise, mustard, vinegar, parsley, dill, honey, salt and pepper. Add garlic mixture; blend until smooth. (MAKE AHEAD: Make dressing up to 1 day ahead; cover and refrigerate. Whisk well before using.)
Make sauce: To a small skillet on low, add hot sauce and butter; stir until melted and combined. Pour into a bowl and cool slightly.
Make burgers: In a large bowl, combine chicken, panko, salt and pepper. Add 2 tbsp of the hot sauce mixture. Using your hands, mix gently but thoroughly. Form into 4 even patties, about 1⁄2 inch thick. In a large nonstick skillet over medium-high, heat oil. Cook burgers until lightly browned on the outside and cooked through (an instant-read thermometer stuck into the center of a burger should read 165°F), 4 to 5 minutes per side.
In a large bowl, toss together lettuce, celery, carrots and cabbage. Add desired amount of dressing; toss. Divide among bowls. Crumble or slice 1 chicken patty on top of each serving and drizzle with desired amount of butter-hot sauce mixture. Top with blue cheese.
Side #1
Cauliflower-Stuffed Tomatoes
Preparation Time: 20 minutes Cooking Time: 42 minutes Servings: 6
Ingredients
2 cups (500 mL) Ontario Cauliflower florets
2 tbsp (25 mL) milk
1/2 cup (125 mL) shredded old Cheddar cheese
pinch of ground nutmeg
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 medium Ontario Field Tomatoes, halved crosswise
2 tbsp (25 mL) butter
2 tsp (10 mL) Dijon mustard
1 cup fresh bread crumbs
2 tbsp (25 mL) chopped fresh basil or parsley
Instructions
Steam cauliflower until very tender, about 10 minutes, or microwave on High for 3 to 3-1/2 minutes. Place in processor along with milk; blend until puréed. Stir in cheese, nutmeg, salt and pepper.
Scoop out tomato halves and discard pulp. Place tomatoes, cut side down, on paper towel and drain well. Arrange tomatoes, cut side up, in small baking dish. Fill with cauliflower mixture.
In small skillet, melt butter over medium heat; mix in mustard. Add bread crumbs and toss to coat well. Stir in basil. Top stuffed tomatoes with crumb mixture, pressing down gently. Bake in 350°F (180°C) oven until heated through and golden, about 30 minutes.
Side #2
Sweet and Spicy Pineapple Salsa
Ingredients
▢½ pineapple (approximately 2 ½ cups)
▢2 large tomatoes (or 2 large handfuls of baby tomatoes)
▢1 small red onion
▢1 stalk green onion
▢1-2 sprigs cilantro (optional)
▢1½ tablespoons fresh lime juice (1 lime)
▢1½ tablespoon gochujang (Korean hot pepper paste)
Instructions
Chop up ½ pineapple, 2 large tomatoes, 1 small red onion, 1 stalk green onion and 1-2 sprigs cilantro (optional) into small pieces and add to bowl
In a small bowl, combine 1½ tablespoon gochujang (Korean hot pepper paste) and 1½ tablespoons fresh lime juice and mix until smooth.
Add sauce to the salsa mix and combine
Refrigerate for at least 1 hour. As with all salsa, the longer it mingles in the fridge the more flavorful it will be.
Enjoy!
Dessert
Zucchini Brownies
Prep Time10 mins Cook Time 35 minsTotal Time 45 mins
Ingredients
▢½ cup (112 g) vegetable oil
▢1 ½ cups (300 g) granulated sugar
▢1 tablespoon vanilla extract
▢2 cups (256 g) all-purpose flour
▢½ cup (64 g) unsweetened cocoa powder
▢1 ½ teaspoon baking soda
▢1 teaspoon kosher salt
▢3 cups finely shredded zucchini DO NOT DRAIN
▢1 ¼ cups semi-sweet chocolate chunks
Instructions
Preheat oven to 350°F and prepare a 9×13 pan with butter (or use baking spray) and line with parchment paper. (Allow parchment paper to go up the sides for easy removal.)
In a large bowl combine oil, sugar, and vanilla until fully incorporated.
Add flour, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry.
Fold in zucchini by hand. Allow batter to rest for 5 minutes.
Add in chocolate chunks and stir again. Batter should appear more wet. (if not, let it rest for 5 more minutes and stir again)
Spread brownie mixture into the pan and bake for 25-35 minutes. Brownies are done when an inserted toothpick is removed with crumbs. There should not be wet batter on the toothpick.
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