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Healthy Recipes for the 2/15/24

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)

 

Purple Kale Salad with Apples and Walnuts

 

Ingredients

 

Salad:

One large bunch of purple kale

1 large carrot peeled

1 beet, peeled

1 small apple

¼ cup chopped walnuts

¼ cup dried cranberries (preferably without sugar)

Dressing:

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 teaspoon cinnamon

Preparation

Clean kale and remove stems. Let air dry or dry with a paper towel.

Chop kale, carrot, beet, and apple, finely (may chop manually or use grater, food processor or high-power blender).

Toss kale, carrots, beets, apples, walnuts and cranberries together.

Mix oil, vinegar, and cinnamon. Pour over salad using more or less to taste

Makes 6 servings.

 


 

Side #1

 

Roasted Cabbage and Carrots

 

Prep Time  8 mins  Active Time 35 mins  Yield: 6 Calories

 

 

Materials

 

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)

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

 

Carrots

 

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 do not 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 with 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 because 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 halfway through and stir just the carrot around really well.

Serve hot!


 

 

 

 

 

 

 

Side #2

 

Baked Acorn Squash with Apple Stuffing

 

Prep Time:15 mins  Cook Time:45 mins  Total Time:1 hr  Servings:2

 

Ingredients

 

1 tablespoon olive oil

 

1 acorn squash, halved and seeded

 

1 apple, diced

 

2 tablespoons diced celery

 

2 tablespoons water

 

2 teaspoons minced onion

 

2 teaspoons butter, cubed

 

1 teaspoon maple syrup

 

1 pinch ground cinnamon, or to taste

 

Directions

 

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.

 

Place squash, cut side down, on baking sheet.

 

Combine apple, celery, water, onion, and butter in a small baking dish, cover with aluminum foil.

 

Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

 

 

 

Dessert

 

Orange Bars with Sesame Crust

 

Total: 3 hr 45 min   Active: 30 min  Yield: 24 bars

 

Ingredients

 

Crust:

 

Nonstick cooking spray, for the pan

 

1 3/4 cups (228 grams) all-purpose flour

 

1/2 cup (100 grams) granulated sugar

 

1/4 cup (32 grams) cornstarch

 

2 teaspoons orange or mandarin zest

 

1/4 teaspoon kosher salt

 

2 sticks (1 cup/226 grams) cold, unsalted butter, diced

 

1/4 cup (40 grams) toasted white sesame seeds

 

Filling:

 

1 1/2 cups (300 grams) granulated sugar

 

2 teaspoons orange or mandarin zest plus 3/4 cup (192 grams) freshly squeezed juice

 

6 tablespoons (49 grams) all-purpose flour

 

1/4 teaspoon kosher salt

 

6 large eggs

 

1/4 cup (64 grams) freshly squeezed lemon juice

 

Confectioner’s sugar, for dusting

 

Directions

 

For the crust:

Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

Spray a 9-by-13-inch baking pan with cooking spray and line with parchment to overhang by 2 inches on the long sides.

In the bowl of a food processor fitted with the blade attachment, add the flour, granulated sugar, cornstarch, orange zest and salt. Pulse to combine. Add the cold butter and pulse to incorporate, leaving pea-sized pieces. Just before the dough comes together, sprinkle the sesame seeds on top and pulse once or twice until just combined.

Turn the dough out into the prepared baking pan. Using your hands, evenly distribute and press the dough to cover the bottom of the pan. Bake until set and just golden around the edges, 23 to 25 minutes. Set aside to cool.

 

For the filling: 

While the crust bakes, in the bowl of a food processor fitted with the blade attachment, add the granulated sugar and orange zest and process until the sugar is a pale orange color. Add the flour and salt and pulse to combine. Add the eggs and process until creamy. Add the orange and lemon juices and process until just smooth (don’t over-process and make the mixture too foamy).

Pour the filling into the baked crust. Bake until the filling is just set, about 20 minutes. Remove to a rack to cool completely, then refrigerate until set, at least 2 hours and up to overnight.

Use the parchment paper overhang to remove the bars from the pan. Dust the top with confectioners' sugar and cut into 24 squares.

The bars will keep for 2 or 3 days in a sealed container in the fridge. (If you are layering them, put parchment between the layers so they don’t stick to each other.)

 


 

 

 

 

 

 

 

Meal #2



Entrée (Main Course)

 

Stuffed Acorn Squash

 

Prep Time  25 mins  Cook Time30 mins  Total Time 55 mins

 

Ingredients

 

¾ cup dry quinoa

1 ½ cups vegetable broth , low sodium

3 acorn squash (medium-sized)

2 tablespoons olive oil + more for brushing acorn flesh

1 small onion , finely diced

1 stalk celery , finely diced

1 large apple , diced

8 ounces cremini mushrooms , diced

½ cup cranberries (fresh or frozen)

3 cloves garlic , minced

1 teaspoon sage

1 teaspoon thyme

½ teaspoon cinnamon

1 teaspoon Himalayan salt (or preferred salt), more to taste

Fresh cracked pepper , to taste

2 tablespoons pure maple syrup *Optional

 

Instructions

Preheat oven to 425 degrees F

Cut a thin slice off the bottom of each squash to create a flat edge, so the squash can stand up (don't cut too much or it will leave a hole). Cut stems off the tops if they protrude. Now cut each squash horizontally in half. Scoop out the membranes and seeds inside of the squash & discard. (*photos are in post above)

Place the squash on a rimmed baking sheet, cut side up. Brush the inside with olive oil and sprinkle with salt & pepper. (*Optional: lightly brush with maple syrup to add a subtle sweetness) Roast the squash for about 35-45 minutes, or until tender (test with a fork).

Add the quinoa and broth to a medium pot. Bring to a boil and then turn heat down to maintain a low simmer. Cover with lid and cook until liquid is gone, and quinoa is fluffy. This usually takes about 15-20 minutes to cook. Remove from heat and fluff with fork. Set it aside.

In a large pan, heat 2 tablespoons of oil over medium heat. Sauté the onion, celery, apples until softened. About 5-6 minutes

Add the mushrooms, cranberries, garlic, sage, thyme, cinnamon, salt, and pepper. Sauté about 7-9 minutes, or until mushrooms and cranberries are tender (if food sticks to the pan, you can splash a little vegetable broth or white wine to deglaze).

Remove from heat and add the cooked quinoa. Combine well and taste for seasoning, add more as needed.

When the squash is ready, fill with the stuffing mixture. (*optional: drizzle/spritz top of stuffing with oil for a crispier top). Place in oven and bake 10-15 minutes, until the quinoa is lightly browned & crispy.

 

 

 

Side #1

 

Sauté Kale & Beet Greens

 

Ingredients:

 

4 bacon slices, cut into thin strips

1 small yellow onion

1 bunch kale (about 2 cups)

Green tops from 4 beets

Freshly ground pepper

Salt to taste

 

Prepare your ingredients:

Remove the stems from kale. Cut kale into thin slices. Separate the stems and greens from the beet greens, cut the stems into small pieces. Dice onion.

 

Cook the greens: In a medium skillet over medium-high heat add sliced bacon. Cook until the fat renders and it becomes crispy on the sides, about 10 minutes. Add diced onion and beet stems. Season with salt, cook stirring occasionally until soften, about 5 minutes. Add greens, kale and beets, season lightly with salt and cook stirring until it wilts, and it becomes dark green.

 

Serve warm as a side to your favorite protein. I served it with Quinoa Crusted Pacific Cod. It would be great with grilled chicken or meat. Enjoy

 

 

 

 

 

Side #2

 

Moroccan-Style Roasted Beets, Carrots & Turnips

 

Ingredients

 

 

1 bunch medium beets

2 branches thyme

3 unpeeled cloves of garlic

3 pods cardamom

1 tablespoon whole black peppercorns

1/2 cup extra-virgin olive oil, divided

1 bunch carrots

1 bunch medium white turnips

Salt and pepper, for seasoning

1 lime

1/4 cup fresh lime juice (roughly, the juice of 1 lime)

1 tablespoon harissa

1/4 cup roughly chopped cilantro

 

Directions

 

Preheat the oven to 350° F. Place the whole beets in a roasting pan with the thyme sprigs, garlic cloves, cardamom, and peppercorns. Drizzle 2 tablespoons of olive oil over the beets and add 1/3 cup of water to the pan. Cover with tin foil and roast in the oven until tender and the skins slip easily off the beets, approximately 1 hour.

While the beets are cooking, cut the turnips into quarters and slice the carrots into 1- to 1 1/2-inch pieces. Toss the vegetables with 3 tablespoons of the remaining olive oil and salt and pepper.

When the beets are done, remove them from the oven, and turn up the heat: You want a temp in the 450° to 500° F range. Place the carrots and turnips in the hot oven on a roasting pan (go ahead and use the beet pan if you don’t want to wash too many pans). Meanwhile, peel the beets and cut into quarters.

Whisk the rest of the olive oil with the lime juice and harissa. When the carrots and turnips are roasted and browned (about 20 to 30 minutes), toss with the beets. Dress with the harissa-lime juice mixture, toss with the cilantro, and taste and adjust for salt. Serve immediately or let cool to room temperature.


 

 

 

 

Dessert

 

BANANA, APPLE & MANDARINE SMOOTHIE

 

Ingredients:

 

2 Dates

1 lemon

2 Apples

2 Bananas

2 Mandarins

16 oz. Almond milk

1 tsp Vanilla flavor

 

Instructions:

 

Wash, peel,and cut the fruits into smaller pieces.

Pour the almond milk into the blender, add the fruits, dates and vanilla flavor.

Secure the lid of the blender.

Select the smoothie program on the Vitamix blender and allow the program to complete

Serve the banana, apple & mandarin smoothie immediately or serve chilled.

Servings : 4

Ready in: 5 Minutes




Meal # 3



Entrée (Main Course)

 

Scottish Tattie, Neep, And Carrot Soup

A hearty and comforting Scottish soup made with tatties (potatoes), neeps (turnip) and carrot.

 

Yield: 6-8  PREP TIME: 10 M  COOK TIME: 40 M  TOTAL TIME: 50 M

 

INGREDIENTS:

 

1 tbsp olive oil

1 onion, chopped

2 cloves of garlic, crushed

6 large carrots, chopped

1 large turnip, chopped

4 medium potatoes, chopped

a handful of fresh parsley, chopped

7 cups vegetable stock (more if you think it needs it)

a good grinding of salt and black pepper

INSTRUCTIONS:

In a large pot, sauté the onion and garlic in olive oil until soft and translucent.

Add the carrots and cook gently for a few minutes, then add the turnip and potatoes.

Add the stock, bring to the boil, then reduce to a simmer, cover with a lid and leave to cook gently for 30-40 minutes until the soup is lovely and thick and the vegetables are tender.

Add the fresh herbs and season with salt and pepper.

Serve with crusty bread.  Enjoy

 

Side #1

 

Middle Eastern Beet Hummus Toasts

 

INGREDIENTS

 

1 pound beets (about 3 medium), trimmed, peeled, and cut into 1-inch pieces (3 cups)

4 tablespoons olive oil divided

3/4 cup plain Greek yogurt

2 cloves garlic, peeled

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 slices Nature’s Own Perfectly Crafted Multigrain Bread, toasted

1/4 cup assorted seeds (roasted pumpkin, sesame, coriander, fennel, etc.)

2 teaspoons coarsely chopped fresh chives

 

INSTRUCTIONS

 

Preheat oven to 400°F. Place beets in a 15x10x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly.

Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides, as necessary.

Spread beet mixture onto toasted bread. Top with assorted seeds and chives.


 

 

 

 

 

 

Side #2

 

Cabbage with White Beans, Turnip, and Pecorino

 

 Total:17 mins Yield: Serves 4

Ingredients

 

1 tablespoon extra-virgin olive oil

 

1 cup cubed peeled turnip

 

1 tablespoon chopped fresh thyme

 

¼ cup thinly sliced shallots

 

.38 teaspoon kosher salt, divided

 

1 (15-ounce) can unsalted white beans, rinsed and drained

 

4 cups thinly sliced green cabbage

 

¼ cup water

 

1 tablespoon champagne vinegar

 

½ teaspoon freshly ground pepper

 

1 ounce pecorino Romano cheese, shaved (about 1/2 cup)

 

Directions

 

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. Add turnip, thyme, shallots, and 1/8 teaspoon salt,  and sauté for 2 minutes. Reduce heat to medium-low; cover and cook 6 minutes or until turnips are slightly tender, stirring occasionally. Increase heat to medium-high. Add beans; cook for 2 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook 1 minute or until cabbage is slightly wilted, stirring occasionally. Top evenly with cheese.                     

 

 

Dessert

 

Italian Orange Drop Cookies with Icing (Gluten-Free)

 

Prep Time: 15mins Cook Time: 10 mins Chill Time: 2 hours Total Time: 2 hours 25mins

Servings: 16 cookies

 

Ingredients

▢½ cup butter unsalted or plant based butter to keep dairy free

▢½ cup granulated sugar

▢1 whole egg large (see notes below for vegan options)

▢1 teaspoon vanilla extract (or ¼ teaspoon almond or anise extract)

▢1 tablespoon orange zest fresh (We used mandarin orange zest but you can also use a naval orange zest)

▢⅓ cup orange juice fresh (We used mandarin orange juice but you can use naval orange juice but you can also use canned juice in a pinch)

Dry Ingredients

 

▢1 and ¾ cups gluten free flour blend with xanthan gum (We used King Arthur Gluten - Free Measure for Measure flour)

▢1 tablespoon cornstarch

▢¼ teaspoon salt

▢1 teaspoon baking powder (gluten free)

 

Mandarin Orange Icing

▢1 cup powdered (icing) sugar

▢⅛ cup mandarin orange juice fresh or naval orange juice (2 tablespoons)

▢1 teaspoon mandarin orange zest plus extra for garnish – optional

 

Instructions

 

In a large mixing bowl, add your room temperature butter (or plant based butter) and sugar. Mix until light and fluffy.

Add egg, vanilla extract, mandarin orange juice and zest and mix well. Don't worry if your mixture starts to separate; it's normal.

In a separate large bowl mix together your dry ingredients; gluten-free flour blend with xanthan gum, corn starch, salt and baking powder and mix well.

Slowly with the mixer on low add the dry ingredients into the wet ingredients and mix well. Your cookie dough mixture will be thick and sticky.

Cover the orange cookie dough with plastic wrap and refrigerate for at least 2 hours or up to 3 days, if you are busy. Refrigeration prevents your cookies from spreading while baking.

Preheat oven to 350-degree F

Line your baking trays with parchment paper or baking mats to prevent sticking. Use a tablespoon to scoop a heaping tablespoon of orange cookie dough and drop it on the lined baking trays 2 to 3 inches apart. The cookies do not spread very much if you do not use real butter and refrigerate your dough.

Bake cookies for about 9 -12 minutes or until the edge of the cookies feel slightly firm but the middle of the cookie will still be slightly soft. These cookies do not turn golden brown on the top but the bottom of the cookie will be golden brown when cooked perfectly. 10 minutes was the perfect time for our oven, but each oven varies a little. Do not wait until the tops of the cookie turn golden brown or they will be dry and not chewy.

Allow the orange drop cookies to cool for about 5 minutes on the baking sheet. Then, carefully use a spatula and move them to a wire rack to cool.

In a medium bowl add powdered sugar, mandarin orange juice and zest. Mix well. Drizzle the mandarin orange icing glaze over the cookies.

Allow the cookies to dry and enjoy. You can freeze these cookies so you can enjoy them through the holidays.

 


 

 

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