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
This Week's Ingredients
Collards Greens
Eggplant, Globe Yellow Onions, Jumbo
Green Bell Peppers, Jumbo
Russet Potatoes, Broccolini (In the large & Jumbo baskets) Kent Mangos,
Bananas
Valencia Oranges,
Happy New Year 2023!!
Meal #1
Entrée ( Main Course)
Collard Greens & Beans
TOTAL TIME: Prep: 20 min. Cook: 55 min. YIELD: 8 servings.
Ingredients
2 pounds collard greens
3 bacon strips, chopped
1 small onion, chopped
2 garlic cloves, minced
2-1/2 cups water
2 tablespoons brown sugar
1 tablespoon cider vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained
Directions
1. Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.
2. Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
https://www.tasteofhome.com/recipes/collard-greens-beans/print/
Side #1
Roasted Eggplant and Bell Pepper Salad
Prep Time: 25 mins Cook Time: 30 mins Additional Time: 1 hrs Total Time: 1 hrs 55 mins Servings: 4
Ingredients
2 tablespoons olive oil
1 medium onion, sliced
1 large eggplant, cut into chunks
1 large orange bell pepper, cut into chunks
1 large tomato, sliced
2 cloves garlic, minced, or more to taste
1 tablespoon minced parsley, or to taste
salt and ground black pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.
Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.
Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.
Cool 1 hour; serve at room temperature or refrigerate and serve chilled.
Cook's Notes:
You can substitute cilantro or dill for parsley if you like.
You can make this salad a day ahead and refrigerate it, since the flavor is even better the next day.
Top of Form
https://www.allrecipes.com/recipe/269761/roasted-eggplant-and-bell-pepper-salad/
Side #2
Curried Potato Salad with Mango
Serving Size: 4
Ingredients:
2 lbs. potatoes, boiled, peeled and cubed
2-3 tablespoons olive oil
1 large onion, chopped
1 teaspoon cumin
1 teaspoon coriander powder
1 – 1 & 1/2 teaspoons mild curry powder
1 mango, peeled, pitted and cut in pieces
handful fresh cilantro or coriander, chopped
2 teaspoons sugar
splash lemon juice
salt and pepper to taste
Directions:
Prepare the potatoes by cooking, peeling, and cutting in cubes.
Place the cubed potatoes in a large bowl.
Meanwhile chop the onion, prepare the mango ,and chop the cilantro or coriander leaves.
Heat the oil in a frying pan.
Add the onions and cook until golden brown.
Add the cumin, coriander powder, curry, a dash of salt and mix well.
Add the mango pieces and lightly warm, stirring to mix well.
Add the sugar to lightly caramelize the mango and onions and add the splash of lemon juice.
While the mixture is warm, pour over the potatoes and gently stir to mix.
Add the chopped cilantro or coriander.
The salad is best served warm.
https://vegalicious.recipes/2012/04/30/curried-potato-salad-with-mango/
Dessert
MANGO ORANGE SMOOTHIE
Ready In: 5mins Ingredients: 4 Serves: 2
INGREDIENTS
1 mango, peeled, seeded, and chopped
1⁄4 cup plain nonfat yogurt
1⁄4 cup crushed ice
3⁄4 cup orange juice
DIRECTIONS
Place mango, yogurt, and ice in blender and puree until smooth; add orange juice and blend until mixed.
Pour into glasses and serve.
https://www.food.com/recipe/mango-orange-smoothie-29357
Meal #2
Entrée (Main Course)
STIR-FRIED EGGPLANT, POTATO, AND PEPPER
A delicious Chinese stir-fry of eggplant, potato, and bell pepper, tossed in a wok with garlic, scallion, and soy sauce.
Prep Time: 15 Cook Time: 10 Total Time: 25 minutes Yield: 3
ingredients
2 eggplants
2 tbsp cornstarch
1 large potato, peeled
1 bell pepper (I used half green and half red)
2 tbsp cooking oil
3 cloves garlic, peeled and minced
2 scallions, sliced thinly
1 tbsp Shaoxing wine (or sub with Dry white wine -it has a crisp, rice wine-like finish)
2 tbsp soy sauce
½ tsp sugar
¼ tsp white pepper
½ tsp sesame oil
½ tsp salt, plus more to taste
instructions
Cut eggplants into angled, bite-sized pieces, about 1-inch in width. Soak in slightly salted water for 10 minutes, then pat dry to remove excess moisture. In the meantime, cut potato and bell pepper into similar bite-sized pieces. Combine Shaoxing wine, soy sauce, sugar, white pepper, and sesame oil in a small bowl.
Toss eggplant pieces in a bowl with 2 tablespoon cornstarch until coated. Heat 1 tablespoon oil in a wok over medium-high heat, add potatoes, and fry until browned and cooked through, around 7-8 minutes. Add bell pepper and cook for 1 more minute, then remove both from pan.
Add the remaining 1 tablespoon oil and the coated eggplant pieces to the wok, frying until well-cooked, around 3-4 minutes. Remove from wok. Finally, add the chopped scallion and garlic and stir-fry for 30 seconds until fragrant, then add all vegetables back to the wok. Give sauce mixture a stir and add to the wok as well, stirring until vegetables are well coated. Serve hot over rice.
https://theplantbasedwok.com/stir-fried-eggplant-potato-and-pepper-di-san-xian/
Side #1
Mango Salad with Toasted Almonds + Sweet Chili Dressing
Ingredients
2 bunches broccolini, sliced diagonally
1 cucumber, sliced into ribbons
4 cup cups baby spinach leaves
2 large mangoes, cubed
2 avocados, cubed
1/2 red onion, sliced
1/2 cup extra virgin olive oil
1/4 cup sweet chili sauce
1 lemon, juiced
1/2 cup slivered almonds, toasted
1 red chili, seeds removed (optional)
Method
Heat frying pan. Add 1 tablespoon of extra virgin olive oil. Once hot, add broccolini, a pinch of salt and cook for 5 minutes or and a pinch of salt.
Combine the dressing ingredients (oil, sweet chili sauce, lemon juice and 1/4 tsp salt).
In a large salad platter/bowl, add spinach, broccolini (sliced into bite-sized pieces), cucumber, onion, avocado and mango. Top with almonds, diced chili and serve with dressing.
https://www.lyndicohen.com/recipe/mango-salad-sweet-chilli-dressing/
Side #2
Collard Greens Salad with Orange Vinaigrette
prep time:15 MINS
total time:15 MINS
INGREDIENTS
4 c fresh collard greens trimmed and chopped
1/4 red onion halved and sliced thin
1 orange sliced
1 avocado peeled and sliced
1 tbsp olive oil
Dressing
1/2 c extra virgin olive oil
1/4 c fresh orange juice
1/4 c fresh parsley leaves finely minced
2 tbsp white wine vinegar
2 tsp orange zest
2 tsp honey
1/2 tsp kosher salt
1/4 tsp white pepper
INSTRUCTIONS
To make the dressing, add all the dressing ingredients except the fresh parsley to a blender or food processor and pulse until smooth. Pour the dressing into a jar with a lid and add the parsley, giving it a really good shake.
Place collards in a serving dish and massage with 1 tablespoon of olive oil and a pinch of salt. Layer the collards with red onion and avocado. Pour the dressing over the salad and toss. The dressing may be served on the side as well.
https://www.ontysplate.com/collard-greens-salad-with-orange-vinaigrette-bhm-virtual-potluck/
Dessert
Banana and orange puddings recipe
Ginger biscuits give this fruity dessert a delicious flavor. The perfect pudding for kids, made by kids.
Preparation Time: 5 mins Cooking Time: 5 mins Serves: 2
Ingredients
1 TBSP of butter
2 ripe bananas, sliced
0.5 orange, juice only
1.5 tbsp light brown sugar
5.3 oz Greek yogurt
1 tsp honey
1.1 oz gingersnaps, crushed finely
Directions
Melt the butter in a small frying pan.
Add the bananas and sugar and toss over the heat for 2 to 3 minutes.
Add the orange juice and zest and fry for one minute.
Spoon into 2 ramekins or glasses. Leave to cool.
Mix the yogurt with the honey and spoon on top of the bananas. Sprinkle with crushed Gingersnaps.
https://www.lovefood.com/recipes/59881/banana-and-orange-puddings-recipe
Meal # 3
Entrée (Main Course)
Broccolini, Pepper, and Roasted Garlic Frittata
Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like.
Serve this colorful frittata with a simple green salad or oven-roasted potatoes.
Active Time 35 Mins Total Time 45 Mins Yield Serves 4 (serving size: 2 wedges)
Ingredients
2 tablespoons canola oil
11 to 12 garlic cloves
6 large eggs, lightly beaten
1/2 cup low-fat cottage cheese
1 (8-oz.) bunch Broccolini
1 medium bell pepper, sliced into thin strips
1/2 cup vertically sliced sweet onion
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