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Healthy Recipes for the 1/18/24

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)

 

Hearty Cabbage Casserole

 

This hearty cabbage casserole has all the flavors of stuffed cabbage rolls but requires much less work.

 

Prep Time  20mins  Cook Time30 mins  Rest time10 mins  Total Time1 hr

 

Ingredients

 

2 tablespoons olive oil

1 pound ground beef 85% lean

1 onion medium, chopped (6 ounces)

2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of any other salt)

¼ teaspoon black pepper

1 tablespoon fresh garlic minced

1 teaspoon paprika

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

28 ounces diced tomatoes well drained

1 green cabbage medium, roughly chopped (1 pound)

1 ½ cup cheddar shredded, divided (6 ounces total)

 

Instructions

 

 

Preheat your oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.

In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground beef, onion, salt, and pepper. Cook until the beef is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.

Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.

Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.

Turn the heat off and stir in one cup of the shredded cheese.

Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.

Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.

Let the casserole rest for 10 minutes before serving.

 

 

 

Side #1

 

Beetroot Soup

 

This beetroot soup is vibrant, smooth, and full of flavour. You only need 6 ingredients for this smooth, creamy, and tasty vegan or vegetarian beet soup. It is like borscht soup and it's hearty and filling.

 

Prep Time10 mins Cook Time30 mins Total Time40 mins

 

Ingredients

 

17 oz (500g) raw beets (approx 4 beetroots)

2 tablespoons oil divided

1 red onion chopped

1 stick of celery chopped

4 ¼ cups (750ml) vegetable stock/broth (low sodium is best)

2 tablespoons dill chopped

Salt and pepper

To garnish

Sprigs of dill

Yogurt or dairy free yogurt

 

Instructions

 

Preheat the oven to 200°C/400°F. Top and tail the beetroot, then wash them and cut into small chunks. Place them onto a baking tray and drizzle with half the oil and stir to coat. Roast for 30 minutes or until cooked through and they begin to darken.

Meanwhile, heat the remaining 1 tablespoon of oil in a large pan. Add the onion and celery and cook, stirring often, for 5 minutes until soft but not browned.

Stir in the roasted beets and stock/broth and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add the chopped dill and puree the soup with a hand blender or carefully transfer to a blender and whiz.

Serve in bowls with a drizzle of yogurt and sprinkling of dill.

 




Side #2

 

Air Fryer Carrots

 

Perfectly seasoned and so delicious, these air fryer roasted carrots are a quick healthy snack or side dish. Make these crispy yet tender roasted carrots in the air fryer or oven.

 

Prep Time:10 mins  Cook Time:15 min  Total Time:25 min  Servings:3

 

Ingredients

 

1-pound Carrots , peeled and cut sticks

1 tablespoon Oil, I use avocado or olive oil

      Seasoning

1/4 teaspoon Garlic powder

1/3 teaspoon Salt , I used pink Himalayan salt, adjust to taste

1/8 teaspoon Black Pepper, freshly cracked, adjust to taste

 

Instructions

 

Peel the carrots and then cut into 2 inch pieces. Half or quarter them vertically.

Transfer them to a bowl. Add the avocado oil and seasonings. Toss them well so they are all coated with the seasoning.

Seasoning carrots in a white bowl

Transfer the seasoned carrots to the air fryer basket and spread them in a single layer. Set the air fryer to 380F (cook in batches if needed).

carrots ready to be roasted in air fryer

Air fryer for 12-15 minutes for the perfect texture. Shake the basket halfway through.

roasted carrots in the air fryer

Serve and enjoy carrot sticks with a dip or just as is. Sprinkle some chopped or dried parsley or freshly grated parmesan if you like.

Roasted Carrots in a plate with a ranch dip

 

 

Oven Method

 

Preheat the oven to 425°F. Transfer the carrots to a large sheet pan. You can also add the olive oil and seasonings on the sheet pan.

Spread evenly so they do not overlap. Cook for about 20 minutes. Flip after about 10 minutes for even cooking.

 

 

 

Dessert

 

Cara Cara Orange Bundt Cake

 

 

This moist and rich bundt cake has loads of orange flavor! One taste, and no matter where you are or what the season, it's summer again.

 

Prep Time 30 mins  Cook Time 50 mins  Total Time1 hr 20 mins  Servings: 16 servings

 


Ingredients

 

Bundt Cake

 

2 sticks (8 oz) unsalted butter, softened

2 cups granulated sugar

5 large eggs

3 cups (15 oz) all-purpose flour

1 tbsp baking powder

1/2 tsp table salt

3/4 cup fresh orange juice, from a cara cara orange (1 1/2 - 2 oranges)

grated zest of one orange

 

Orange Glaze

 

3 cups confectioners' sugar

2 tbsp fresh orange juice, from a cara cara orange

2-3 tbsp buttermilk

grated zest of one orange

 

Instructions

 

Preheat oven to 350F.

Prepare the bundt pan: Brush the surface of the pan carefully with butter, being sure to get into every corner. Then dust liberally with flour, tapping to remove the excess.

To make the cake: Add the butter and sugar to the mixer and beat until light and fluffy. Add the eggs, one at a time, mixing in between each addition. Scrape down the bowl with a rubber spatula as needed.

Whisk together the flour, baking powder, and salt in a medium bowl. Mix together the orange juice and zest.


Reduce the mixer speed to low. Add the flour mixture and orange juice in turns; add about one-third of the flour, followed by half of the orange juice, mixing only until just incorporated after each addition. Repeat using another one third of the flour and the remaining half of the orange juice, followed by the last third of the flour. Beat until just barely mixed together; then take it off the mixer and use the spatula to get the last bits of flour.


Scrape the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the middle comes out clean. Remove from oven and let the cake rest for about 10 minutes. Then loosen the cake from the edges of the pan, banging on outside of the bundt pan with the wooden end of a spatula to make sure it has released. Carefully turn it onto a cooling rack and let the cake slide out of the pan.


Once the cake has cooled completely, mix together the glaze ingredients until smooth. The glaze should flow thickly from a spoon, if needed add the third tablespoon of buttermilk. Then spoon the glaze over the top of the cake, bringing the spoon back and forth from the outside to the middle of the cake.

 

 

 

 

Meal #2



Entrée (Main Course)

 

Roasted Beet and Kale Salad

 

simple roasted beet and kale salad tossed in a flavorful balsamic-Dijon dressing. So fresh and nourishing!

Prep Time:15 mins Total Time:15mins Servings: 4(1.5-cup servings

Ingredients

 

1 large bunch kale (about 4-5 cups chopped)

4 cooked baby beets* (8.8oz or 250g)

1 medium carrot

1/4 cup red onion

3 Tbsp. sunflower seeds

 

For the balsamic-Dijon dressing:

 

3 Tbsp. balsamic vinegar

2 tsp. Dijon mustard

1 clove garlic, minced

2 tsp. water

Pinch of salt

 

Instructions

Make dressing: Place all dressing ingredients in a small bowl and whisk to combine. Set aside.

Chop kale into bite-sized pieces, large stems removed. Place in a large bowl and gently massage for 30 seconds to help tenderize.

 

Add dressing over top of kale and toss well to combine. Set aside to marinate while you prepare the veggies.

Dice cooked beets, shred carrot, and finely slice red onion. Place in bowl with kale.

Toss to combine. Sprinkle sunflower seeds on top before serving.

 

Kale: Either lacinato or curly kale works great. (I used lacinato.)

Serving & storing: Best enjoyed within 1-2 days after tossing with dressing. Store leftovers in an airtight container in the refrigerator.

 

Yield: Recipe makes about 6 cups salad.

 

 

 

Side #1

 

Roasted Cabbage and Carrots

Prep Time 8 mins  Active Time 35 mins

Cabbage

 

1 medium head green cabbage

olive or avocado oil cooking spray

1/2 tsp dried oregano

1/2 tsp kosher salt

1/8 tsp red pepper flakes (optional if you don't want spice or maybe a bit more if you want more spice)

Carrots

3 cups carrots that have been sliced on the bias (diagonally) see notes

1/4 tsp smoked paprika

1/2 tsp garlic powder

2 tsp olive oil

1/2 tsp kosher salt

fresh cracked pepper

 

Instructions

 

Preheat oven to 425. Grab an extra large sheet pan and line with parchment paper or aluminum foil. Spray well with cooking spray.. If you don't have an extra large sheet pan you will need to use two medium sheet pans.

Prep carrots. Always cut carrots on the bias (diagonally) and as evenly as possible for best results. Place cut carrots on the sheet pan. Toss carrots with oil, paprika, kosher salt, garlic powder, and freshly cracked pepper. I love to mix the my hands so it's distributed super well.

Prep cabbage. Slice into about 6- 1/4 inch thick rounds (leave the core so they don't fall part) and place on sheet pan with carrots. Spray liberally with olive oil (or avocado cooking spray) Cooking spray works best cause it can get into the nooks and crannies of the cabbage layers. Season with salt, fresh cracked pepper, garlic powder, red pepper flakes, and oregano.

Cook roasted cabbage and carrots. Place sheet pan in oven and roast all together for about 35- 40 minutes. Remove sheet pan about half way through and stir just the carrot around really well.

Serve hot

 

 

 

Side #2

 

Eggplant Rolls with Vegetable Filling

 

4 Servings

Ingredients

 

2 large eggplant

4 tbsp

olive oil

2 carrots

2 stalks celery

1 bunch Basil

1 bunch fresh thyme

salt

Preparation steps

 

Rinse the eggplant, pat dry, cut off the ends and cut lengthwise into slices. Coat with salt and water and leave to soak for 30 minutes. Rinse well, pat dry and sauté in portions in some oil.

Rinse the carrots and celery, peel the carrots, and cut both into fine strips. Rinse the basil and cut it into narrow strips.

 

 

Arrange some carrot, celery and basil strips on each eggplant slice and roll up.

 

Serve on plates and garnish with sprigs of thyme.

 

 

 

Dessert

 

Celery Cake Cookies

 

prep time: 5 MIN cook time: 10 MIN total time: 15 MIN

Celery and minced apples are unexpected and add texture and flavor to these cinnamon cookies.

Ingredients

1 cup celery, shredded (about 4-5 stalks)

1 small apple finely minced (yield 1 cup)

2 cups flour gluten-free is fine

1 1/2 cup brown sugar

1/2 cup butter at room temperature

2 eggs

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

1 tsp. baking soda

 

Instructions

Preheat oven to 350° Cover a baking sheet with parchment paper.

In the bowl of a food processor*, add the flour, brown sugar, butter, eggs, vanilla extract, cinnamon and baking soda. Pulse until well blended.

Scoop the cookie batter into a large mixing bowl. Gently fold in the celery and apples.

Drop a spoonful of the batter onto the baking sheet, spacing cookies about 1 1/2" apart.

Bake for 10-12 minutes, until the cookies are golden brown. Remove from the oven and immediately place cookies on a cooling rack.

Serve warm or store in an airtight container for up to a week.

 

 

 

 

 

 

Meal # 3



 

Entrée (Main Course)

 

Eggplant Stir Fry

 

Preparation:10 min  Cooking:40 min  Ready in:50 min  For:4 Servings

 

Ingredients

 

1 large eggplants, diced

1/4 cup olive oil, or 1/2 cup vegetable broth for sauteing veggies

1 medium onions, sliced

2 cloves garlic, chopped

1 medium carrots, peeled and chopped

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

2 small dried chilies, halved, or 1/4 teaspoon cayenne pepper powder

2 tablespoons Tamari, or Bragg's Liquid Aminos

1 teaspoon black pepper, optional

1/2 teaspoon salt, or season to taste

 

Instructions

Cut the eggplants into 1-inch cubes and place them in a large bowl.

Add ¼ cup olive oil, salt, and pepper and mix well.

Place the eggplant on the baking tray evenly and place it in a preheated oven at 425 degrees F for 30 minutes. Flip the eggplant when it is halfway cooked.

In the meanwhile, heat oil in a large skillet.

Add onions, garlic, carrots, bell peppers, and dried chilies.

Sauté for 3 to 5 minutes until the carrots start getting soft.

Next, add tamari and continue to cook for 3 to 4 minutes.

Add baked eggplant and stir for a minute or so until every ingredient is well combined. Serve.

 

 

 

 

Side #1

 

 

Beet Greens and Kale with Bacon and Garlic

 

Prep Time:10 mins  Cook Time:10 mins  Total Time:20 mins  Servings:2

 

Ingredients

 

1 tablespoon olive oil

 

1 slice bacon, trimmed of fat and cut into small pieces

 

2 cloves garlic, pressed

 

6 leaves beet greens, stems cut into 2-inch pieces

 

2 leaves kale, ribs and stems removed, chopped

 

salt and ground black pepper to taste

 

 

Directions

 

Heat olive oil in a large skillet over low heat. Cook and stir bacon until browned and crisp, 3 to 5 minutes. Add garlic; cook and stir until golden brown, 1 to 2 minutes.

 

Stir beet stems and kale into the skillet. Cover skillet and cook until kale wilts, about 3 minutes. Add beet greens. Cover and cook until bright green and wilted, 1 to 2 minutes. Season with salt and pepper. 

 

 

 

 

 

 

Side #2

 

ROMAINE & CARROT SALAD

 

Ingredients

 

1 head romaine lettuce, chopped

1 1/2 cups shredded carrots

1 tablespoon Dijon mustard

1 tablespoon honey

2 tablespoons Balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon sugar

dash fresh ground black pepper

1/2 cup extra virgin olive oil

 

Directions

Place the romaine and shredded carrots in a bowl; toss gently. In a small jar combine the Dijon, honey, vinegar, salt, sugar & pepper. Pour in the extra virgin olive oil.

 

Put a lid on the jar and shake vigorously. Scoop salad onto plates. Drizzle with desired amount of vinaigrette.

 

Serve. Light, crisp & delicious

 

 

 

 

 

 

Dessert

 

Turnip Apple Crumble – Gluten Free

 

The perfect way to get everyone at your holiday feast to enjoy turnips, including the little ones, is to prepare and serve this Turnip Apple Crumble.

 

PREP TIME 25 minutes COOK TIME 1 hour TOTAL TIME 1 hour 25 minutes

 

 

Ingredients

1 turnip

4 cups apples peeled and sliced

3/4 cup granulated sugar

1/2 cup water

3/4 tsp cinnamon

1 cup Bob's Red Mill All Purpose Flour

1/2 cup brown sugar

1/2 cup margarine

1/2 tsp salt

 

Instructions

 

Preheat oven to 350F.

Fold paper towel and place in a microwaveable dish. Stand turnip on its end on top of paper towel.

Put in microwave and cook on high power for 10 minutes.

When done turn turnip onto it's other end and again cook for 10 minutes.

While turnip is cooking prepare the chunky apple sauce and crumble topping.

Place the sliced apples in a microwaveable bowl and add the granulated sugar, water and cinnamon. Set aside until turnip is cooked.

Prepare the crumble topping by mixing the flour, brown sugar, margarine and salt together in a small bowl.

Once turnip has been cooked on both ends remove from microwave and allow it to stand for 5 minutes.

Cover the apples with wax paper and put them in the microwave to cook on high for 7 to 9 minutes stirring once.

Cut one end off of the turnip and use two forks to peel the skin down off the turnip. Turn over and cut the other end off and finish peeling.

Place peeled turnip into a mixing bowl.

Remove the apple sauce from the microwave and mash with potato masher.

Add 1/2 cup of the apple sauce to the turnip and use the potato masher to combine until no large chunks remain.

Spray a small casserole dish with cooking spray. Layer a third of the turnip on the bottom. Top with half of the remaining apple sauce. About 1 cup. Repeat the layers ending with turnip.

Spread the crumble mixture over the last layer of turnip.

Bake uncovered in the oven for 1 hour.

Remove from oven and serve

 

 

 



 

 

 

 

 

 

 

 

 






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