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)
Portobello Mushroom Burger
Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins Serves 4
This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.
Ingredients
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
For Serving
4 hamburger buns, warmed or toasted
Lettuce
Sliced tomato
Sliced red onion
Pickles
Ketchup, mayo, and/or mustard
Pesto, Guacamole, or Chipotle Sauce
Instructions
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, and tamari. Sprinkle with salt and several grinds of pepper. Use your hands to rub the seasonings into the mushrooms, coating them on both sides.
Heat a grill or grill pan to medium heat. Place the mushrooms, gill side up, onto the grill. Cook for 5 to 7 minutes per side, or until the mushrooms are tender.
Serve the mushroom burgers on the hamburger buns with desired fixings.
Side #1
Crispy Baked Sweet Potato Fries
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 minutes Yield: 4 servings
Ingredients
2 pounds sweet potatoes (about 2 medium-large or 3 medium)
1 tablespoon cornstarch
1/2 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder
Instructions
Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
Peel the sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
Sprinkle the sweet potato fries with the cornstarch (use 1 1/2 teaspoons per pan) and salt (1/4 teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries changes from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant 1/4 teaspoon each cayenne pepper and garlic powder. Serve warm!
Notes
Storage suggestions: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 4 days. To retain their crispness, reheat in an oven or toaster oven until warmed through and crisp. Leftover fries make a great base for nachos!
Prepare in advance: You can peel and slice the sweet potatoes up to 2 days in advance. To prevent them from browning, place the fries in a bowl large enough to contain them and fill the bowl with water. When you’re ready to bake, drain and thoroughly pat the fries dry with lint-free tea towels before proceeding with the recipe.
Make just two servings: I love having leftover sweet potato fries, but you can cut this recipe in half if desired. Divide the ingredients by 2 and use 1 pan. Bake the fries on the upper rack (make sure it is 6″ from the heat source). Flip after 15 minutes and keep an eye on them—they will be done 5 to 15 minutes later.
Side #2
Warm Spinach and Roasted Delicata Squash Salad
Prep Time10 minutes Cook Time40 minutes Total Time50 minutes
Ingredients
For the Delicata Squash:
1 large delicata squash, halved, seeds removed and sliced into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. allspice
For the Salad:
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
1/3 cup sliced almonds
1 tsp. minced garlic
1/4 tsp. salt
8 cups baby spinach leaves
1/3 cup golden raisins
2-3 ounces shaved Manchego cheese
Instructions
Pre-heat your oven to 400 degrees.
Add the squash pieces to a large bowl and toss to coat with the olive oil, salt, pepper and allspice. Spread the squash pieces out in a single layer onto a large rimmed baking sheet. Transfer to your pre-heated oven and roast for 20 minutes. Then carefully flip the squash pieces over and roast for an additional 15-20 minutes, or until softened and well browned. Remove and set aside.
In a small saucepan, warm the olive oil and balsamic vinegar over medium heat. Add the sliced almonds, garlic and salt and cook, stirring frequently, until the almonds and garlic are fragrant, about 1-2 minutes. Remove and set aside.
Add the spinach to a large bowl. Spoon about half of warm dressing mixture over the spinach and toss to coat. Then add the raisins and roasted squash, tossing to combine and adding more of the dressing mixture as needed.
Divide the salad between serving plates. Top with the cheese and enjoy immediately.
Dessert
Pink Lady Breakfast Smoothie
Ingredients
1 Pink Lady® apple cored
1 ripe banana, peeled
3 tbsp Oat bran
2 tbsp Ground Almonds
2 tbsp Chia seeds
7 oz Whole Milk
Directions
Peel the banana and slice the Pink Lady® apple
Put all the ingredients into a powerful smoothie blender and blitz until
completely smooth
Serve and enjoy
Meal #2
Entrée (Main Course)
Stuffed Portobello Mushrooms with Garlicky Kale
Prep Time 5minutes Cook Time 45 minutes Total Time 50 minutes Servings 4
Ingredients
▢8 large portobello mushrooms stems removed
▢4 tablespoons olive oil divided
▢kosher salt
▢freshly ground black pepper
▢4 cups chopped lacinato kale
▢1 clove garlic minced
▢1 1/2 cups marinara sauce
▢1 cup meatless crumbles (if non-vegan substitute cooked ground beef or turkey)
▢1/2 cup vegan mozzarella cheese (if non-vegan substitute mozzarella cheese)
▢1/4 cup panko breadcrumbs
▢fresh parsley for garnish
Instructions
Preheat the oven to 425°F with a rack placed in the center of the oven.
On a baking tray lined with a rack (optional), place the mushrooms cap side down. Brush with 1-2 tablespoons olive oil and season lightly with salt and pepper.
Roast the mushrooms for about 15-20 minutes or until the mushrooms have softened and released their juices.
While the mushrooms roast, prepare the garlicky kale. Heat about 1 tablespoon of olive oil in a skillet over medium heat. Add the kale and garlic, and season lightly with salt and pepper. Cook until the kale has wilted, and the garlic is fragrant, about 3 minutes. Set aside.
Remove the mushrooms from the oven and use tongs to discard any liquid released by the mushrooms. Return to the baking sheet. Fill each mushroom with marinara sauce, then sprinkle with meatless crumbles, kale and vegan mozzarella. Season with pepper. Mix breadcrumbs with remaining tablespoon of olive oil and sprinkle on top of each mushroom.
Bake the mushrooms for another 15-20 minutes, or until the centers of the mushrooms are tender. Thicker, meatier mushrooms may take more time to cook; lightly tent the mushrooms with aluminum foil if you find that the breadcrumbs are golden brown before the mushrooms are fully tender.
Sprinkle with parsley and serve immediately.
Notes
If serving as a main course, this serves 4 people, with each serving equaling two portobello mushrooms.
****This dish can easily be made non-vegan! Simply substitute cooked ground beef or turkey and your favorite mozzarella cheese.
Side #1
Healthier Sweet Potato Gratin
Ingredients
1 tablespoon olive oil
2 medium shallots, minced
2 cloves garlic, minced
1 ¼ cups unsweetened plain almond milk
¾ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon ground nutmeg
2 ½ pounds sweet potatoes, sliced between ⅛ to ¼ inch thick
extra salt and pepper, for sprinkling
¾ cup grated parmesan cheese*
¼ cup panko breadcrumbs
chopped cilantro, for garnish
Instructions
Preheat the oven to 375ºF. Grease a 9x13 inch glass baking dish with olive oil or nonstick spray and set aside.
Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the shallots and cook for about 3 minutes, until soft. Add in the garlic and cook for 30 seconds, until fragrant.
Add in the milk. Increase the heat slightly and bring to a simmer. Continue to simmer (adjusting the heat as needed and stirring occasionally) for about 2 to 3 minutes, until slightly reduced. Turn off the heat and stir in the salt, pepper and nutmeg.
Place half of the potatoes in rows (overlapping them a bit) in the prepared baking dish, then sprinkle the top with salt and pepper. Sprinkle with ¼ cup of the cheese. Layer with the remaining potatoes, then evenly pour the milk mixture over the top (using a spoon to sort of spread out the shallots, etc.). Sprinkle the top with the remaining ½ cup of cheese and the panko breadcrumbs.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for about 22 to 25 more minutes, until the potatoes are tender and the topping is lightly golden brown.
Let the gratin rest for about 10 to 15 minutes. Garnish with the cilantro and serve!
Side #2
Garden Chickpea Salad
Serves 2
Ingredients
Half teaspoon cumin seed
Quarter cup chopped tomatoes
Quarter cup lemon juice
Quarter cup olive oil
1 garlic clove minced
Half teaspoon salt
Quarter teaspoon cayenne pepper
Three-quarter cup canned chickpeas rinsed and drained
1 medium carrot Julienned
1 small zucchini Julienned
2 green onions thinly sliced
Half cup coarsely chopped fresh parsley
Quarter cup thinly sliced radishes
Quarter cup crumbled feta cheese
3 tablespoons chopped walnuts
spring mix salad greens
Cooking Instructions
For dressing:
In a dry small skillet toast cumin seed over medium heat until Aromatic, stirring frequently. Transfer to a small bowl. Stir in the tomato, Lemon juice, oil, garlic, salt and cayenne pepper.
In a bowl, combine the chickpeas, carrots, zucchini, sliced green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing.
To serve, divide salad greens between two plates: top with the chickpea mixture. Drizzle with remaining dressing.
Dessert
Chocolate Chip Kale Cookies
These healthy and chewy chocolate chip kale cookies are surprisingly tasty!
Cook Time 11 minutes Total Time11 minutes Yield10 – 12 cookies
Ingredients
1 cup spelt, white, or oat flour, loosely packed (125g)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar (or coconut sugar or xylitol)
1/3 cup chocolate chips
2 tbsp milk of choice
2 tbsp oil or melted butter
1/4 tsp pure vanilla extract
1 cup raw kale or spinach (stems removed)
Instructions
Preheat oven to 325 F. Process kale or dice it extremely fine. Combine all dry ingredients except kale in a medium bowl, then stir in remaining ingredients to form a dough. It will be dry at first, so keep stirring until a cookie-dough texture is achieved. (Add 1 additional tbsp milk of choice only if needed – I didn't need it.) Roll into balls. Place on a cookie tray, and bake 11 minutes. They will look underdone. Remove from the oven anyway, and let them cool 10 minutes, during which time they will firm up. You can also make extra cookie dough balls and freeze them to bake later
Meal # 3
Entrée (Main Course)
Mexican Roasted Sweet Potato, Radish & Tomato Bowl
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: Serves 1
Ingredients
1 Small Sweet Potato, scrubbed
Chili Infused Olive or Rapeseed Oil
1 tsp Fajita Spice Mix
6 Large Radishes, Halved
Large Handful Cherry Tomatoes, halved
Small Handful Fresh Coriander
5–6 Pickled Jalapeño Slices, finely chopped
1 Small, Ripe Avocado
Sea Salt
Juice of 1/2 Lime
1 tsp Smoked Chili Honey
1 tsp Extra Virgin Olive Oil
Large Handful Salt & Pepper Yoshio Green Pea Snacks
Instructions
Pre-heat the oven to 395 F and cut the sweet potato into manageable cubes.
Toss on a baking tray with a good glug of chili infused oil and the fajita spices, and roast for 15 minutes.
Make the tomato salad by tossing the tomato halves with the whole leaves of the coriander, stems removed, and the pickled jalapeño pieces.
Peel and lightly mash the avocado with a generous pinch of sea salt.
Make the dressing by whisking together the chili honey, lime and olive oil.
Add the radish halves to the baking tray and toss well so they’re coated with toasted spices. Roast for another 15 minutes.
Assemble everything in a bowl, and drizzle with the dressing. Enjoy.
Side #1
Sautéed Kale with Mushrooms and Carrots
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Yield: 4
Ingredients
1 head kale, stems removed
½ large yellow onion, chopped
4 ounces baby Bella mushrooms, stems removed, sliced(about 1 ¼ cups)
2 large carrots, sliced (about 1 cup)
3 cloves garlic, minced
2 Tb olive oil or coconut oil
Celtic sea salt
Red pepper flakes (optional)
Instructions
One at a time, grasp the stems of the kale in one hand and strip the leaves off with the other. (keep the stems for another use such as a smoothie or soup).
Working in batches thinly slice the kale.
Chop onions, slice mushrooms, mince garlic.
Cut the carrots in half lengthwise, then slice on an angle to make half moons 1/8” thick
Heat the olive oil in a large sauté pan on medium low
Add onions and mushrooms. Sauté on medium until mushrooms are beginning to soften about 3 minutes.
Add carrots, sauté 2 minutes until carrots are almost tender.
Add garlic, stir and sauté 1 minute until garlic is fragrant.
Add kale, stir with tongs until the kale wilts.
Season with salt and red pepper flakes if using.
Sauté 3-4 minutes, stirring frequently until kale is tender and bright green.
Serve warm or at room temperature.
Side #2
Roasted Squash Radish Salad
Yields1 Serving
Ingredients
1 C small fingerling potatoes, washed and dried
1 delicata squash (or other winter squash)
1/4 C extra virgin olive oil
1/4 white miso
1 tablespoon ( a Tunisian hot chili sauce... substitute other hot sauce and extra oil)
3 tablespoons freshly squeezed lemon juice
2 leaves kale, de-stemmed and finely chopped
4 radishes, very thinly sliced
1/8 C Marcona almonds, toasted pepitas, or other toasted nuts
Directions
Preheat the oven to 400F / 200C degrees. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2-inch-wide half-moons. You can leave the peel on this squash. (Or peel if substituting a different squash)
In a small bowl whisk together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup / 80 ml of the miso-harissa oil. Use your hands to toss well, then turn everything out onto a baking sheet. Bake until everything is baked through and browned, about 25-30 minutes. Toss once or twice along the way after things start to brown a bit. Keep an eye on things though, you can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-harissa oil. Taste, it should be intensely flavorful, but if yours is too spicy or salty, you can dilute it with a bit more olive oil or lemon juice. Stir the kale into the leftover dressing and set aside.
Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.
Dessert
Apple-Cinnamon Burrito
Prep Time:5 mins Cook Time:5 mins Additional Time:15 mins Total Time:25 mins Yield: 1 burrito
Ingredients
1 medium apple - peeled, cored, and sliced
2 teaspoons water
½ tablespoon unsalted butter
2 teaspoons brown sugar
½ teaspoon ground cinnamon
1 (8 inch) flour tortilla
2 scoops vanilla ice cream
Directions
Place apple slices and water in a microwave-safe bowl and cover tightly with plastic wrap. Microwave on high power until apple slices are soft, about 3 minutes.
Mix butter, brown sugar, and cinnamon in another microwave-safe bowl.
Microwave in 30-second intervals, stirring after each interval, until melted and the consistency is of a thick liquid. Spread on tortilla and lay apple down the middle. Place in the refrigerator until cool, about 15 minutes.
Remove from the refrigerator and place ice cream on top of apples. Wrap tortilla as you would wrap a burrito.
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