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
Swiss Chard FL Local
Boston Lettuce FL Local (Large & Jumbo baskets)
Green Peppers FL
Cauliflower (Jumbo baskets)
Yellow Squash/ Zucchini FL
Fresh Rosemary Bananas
Greens and Grains Scramble
Serves 2, heartily
4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Crusty bread, toasted English muffins, or warm corn tortillas, for serving
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
Make It Your Own:
Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs
Cutting the cauliflower florets into small pieces before roasting ensures that they'll be just the right size to get trapped inside the orecchiette, ensuring maximum cauliflower flavor in every single bite.
1 large head of cauliflower
1/4 cup plus 2 Tbsp. extra-virgin olive oil
1 tsp. kosher salt, plus more
2 1/2 tsp. coarsely ground black pepper, divided, plus more
1 garlic clove
6 oz. bacon, chopped
5 large egg yolks
2 oz. finely grated Parmesan (about 1 cup), plus more for serving
12 oz. orecchiette
1/2 cup chopped parsley (from about 1/2 bunch)
Preheat oven to 450°F. Remove outer leaves and core of cauliflower. Cut florets into 3/4" pieces. Transfer to a rimmed baking sheet. Add 1/4 cup oil, 1 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, tossing once halfway through, until cauliflower is deeply charred in spots, 30–35 minutes. Immediately grate garlic over hot cauliflower and toss to combine (you’re counting on the residual heat to soften the garlic); set aside.
Meanwhile, cook bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, 8–10 minutes. Transfer bacon and 1 Tbsp. bacon fat to a large bowl. Add egg yolks, 1 cup Parmesan, 2 tsp. pepper, and remaining 2 Tbsp. oil. Whisk to combine with a fork (it will be very thick, but that’s okay).
Add pasta and 1/2 cup cooking liquid to bowl with egg yolk mixture and toss vigorously and continuously with a wooden spoon to create a creamy emulsified sauce that coats pasta, adding more cooking liquid as needed. This may require more tossing than you expect! Keep at it for at least 1 minute. Taste and adjust seasoning, if needed. Add roasted cauliflower and parsley and toss again to coat.
Divide pasta among bowls. Top with more Parmesan and a few generous cranks of pepper.
Roasted Rosemary Eggplant
¼ cup olive oil
1 tablespoon shallots (finely chopped)
2 garlic cloves (minced)
1 tablespoon fresh rosemary (finely chopped)
1 tablespoon fresh thyme leaves
¼ teaspoon salt
1/8 teaspoon pepper
Preheat the oven to 425° F.
Cut the ends and peel the eggplant. Cut in half and score the eggplant about 1/3 of the way through making a nice cross pattern.
Combine olive oil, shallots, garlic, rosemary, thyme, salt and pepper in a mixing bowl and stir very well. **Alternatively you can skip all of the chopping and add everything from step 3 to a mini food processor and puree**
Place the eggplant into a casserole dish or roasting pan and then brush liberally with the olive oil mixture. Make sure to brush in all of the score marks that you cut.
Now transfer to the oven and roast until the eggplant is nicely browned all over.
Remove from the oven and serve as the vegetable portion of a meal or use as a snack on its own.
PREP 15 mins
COOK 20 mins
Wanna turn this roasted eggplant into a super yummy dip…take one half roasted eggplant and combine in a food processor or blender with ¼ cup plain yogurt, ¼ teaspoon paprika and 1 teaspoon lemon juice and puree until smooth.
Use the dip in place of mayo on your sandwich or wrap.
Chocolate Chip Orange Zucchini Bread
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
Sift together flour, baking powder, soda, salt, and spices.
In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
Fast and Easy Vegetable Saute
Looking for a fresh way to cook your veggies? Try Foodal's super fast and easy saute with nutrient-packed ingredients to make a tasty and healthy dish.
2 tablespoons olive oil
1 small yellow onion chopped
4 cloves garlic minced
1 head broccoli chopped
1 bunch kale chopped
1 medium zucchini chopped
1/2 pint cherry tomatoes halved
Salt and Pepper to taste
Metric US Imperial
In a large skillet, heat the olive oil on medium heat.
Add the onions and cook until softened, stirring frequently. Add the garlic and cook until fragrant, but not browned.
Add the broccoli, kale, and zucchini. Stir frequently until the vegetables begin to soften.
Add the cherry tomato halves and cook for another two minutes.
Season to taste with salt and pepper. Serve while still warm.
Halibut and Roasted Potatoes, Orange, and Rosemary
Makes 4 servings
1/2 cup chopped fresh Italian parsley
1 tablespoon minced orange peel
2 teaspoons chopped fresh rosemary
3 garlic cloves, minced
1 1/2 pounds white potatoes, peeled, cut into 1/2-inch pieces
1 1/2 tablespoons olive oil
4 6-ounce halibut fillets (each about 1 1/4 inches thick)
1/2 cup fresh orange juice
1 tablespoon balsamic vinegar
Mix parsley, orange peel, rosemary, and 2 minced garlic cloves in small bowl. Preheat oven to 450°F. Spread potatoes in 13x9x2-inch metal baking pan. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Roast potatoes until almost tender and golden brown, stirring occasionally, about 25 minutes.
Place halibut fillets atop potatoes. Sprinkle fish with salt and pepper. Roast until fish are opaque in center and potatoes are tender, about 15 minutes. Divide potatoes and fish among 4 plates.
Combine orange juice, vinegar, 2 tablespoons parsley mixture and remaining minced garlic clove in same baking pan. Set pan over 2 burners and boil until liquid is reduced to 1/3 cup, scraping up any browned bits, about 2 minutes. Season sauce with salt and pepper. Pour sauce over fish on each plate; sprinkle with remaining parsley mixture.
Swiss Chard & Potato Shakshuka
with Sweet Peppers & Garlic Toasts
2 Cage-Free Farm Eggs
4 oz Mini Sweet Peppers
Prepare the ingredients:
Preheat the oven to 475ºF. Wash and dry the fresh produce. Halve the baguette. Thinly slice the potatoes into rounds. Peel and medium dice the shallot. Peel the garlic. Leaving 1 clove whole, roughly chop the remaining cloves. Cut out and discard the stems, ribs, and seeds of the sweet peppers, then medium dice. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate.
2 Brown the potatoes:
In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.
3Make the sauce:
Add the shallot, chopped garlic, sweet peppers, and chard stems to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Add the chard leaves, crushed tomatoes, ground espelette pepper, 1/4 cup of water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat; season with salt and pepper to taste. (If your pan isn't oven-safe, transfer to a baking dish.)
4Assemble & bake the shakshuka:
Using a spoon, create 2 wells in the center of the pan of sauce. Crack an egg into a bowl; carefully pour into 1 well. Repeat with the remaining egg. Season with salt and pepper. Evenly top the eggs and sauce with 2/3 of the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Leaving the oven on, remove the baked shakshuka from the oven. Let stand for at least 2 minutes.
5Make the garlic toasts:
While the shakshuka bakes, place the baguette on a sheet pan, cut side up. Drizzle with 2 teaspoons of olive oil; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until browned and the edges are crispy. Remove from the oven. When cool enough to handle, carefully rub the cut sides of the toasted baguette with the whole garlic clove; discard the clove. Transfer to a serving dish.
6Plate your dish:
Garnish the baked shakshuka with the remaining cheese. Serve with the garlic toasts on the side. Enjoy!
Orange Banana Smoothie
Total: 5 min
Prep: 5 min
Yield: 3 servings
1 1/2 cups freshly squeezed orange juice (4 oranges)
1 tablespoon freshly squeezed lime juice
1 cup strawberries, tops removed, and cut in 1/2
1 to 1 1/2 ripe bananas
Combine the orange juice, lime juice, strawberries, and banana in a blender and process until smooth. Refrigerate until cold.
ORANGE CAULIFLOWER–A VEGETARIAN’S ORANGE CHICKEN
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1 medium sized cauliflower broken into florets (made approx. 3 cups)
1/2 cup diced bell peppers (Mixed colors)
1/3 cup + 2 tbsp corn starch
1/2 cup all-purpose flour (maida)
1/4 to 1/2 cup water (to make a batter)
Oil for frying + 1 tbsp
2 cloves garlic, minced
1/4 teaspoon ground ginger
1 tablespoon orange zest
3/4 cup vegetable broth
1/2 cup freshly squeezed orange juice
2 tsp soy sauce
2 tbsp sugar
1 tsp Sriracha (Or any other red chili paste/sauce)
1/4 teaspoon crushed black pepper
Salt to taste
1/2 teaspoon sesame seeds
2 tbsp green onion, thinly sliced
Heat oil for frying
In another pan, heat half tbsp. oil and add the diced peppers. Sauté them for a min or 2 until they turn golden. Make sure that you are not overcooking the peppers. Set aside once they are done.
Mix the corn starch and all-purpose flour with a pinch of salt and water to make a thick batter.
The batter should be thick enough to coat the cauliflower florets evenly.
Dip each cauliflower floret into the batter and add them into hot oil for frying.
Fry them in batches so as to not overcrowd the pan.
Once the batter covering the florets turns crisp, drain them out of the oil and place them on paper towels.
Once you are done frying all the florets, you have to keep them crisp until you are ready to toss them in the sauce. You can do this either by keeping them warm in a pre-heated oven or re-frying them in hot oil for just a min before adding them into the sauce.
For the sauce, heat 1/2 tbsp oil in the pan you roasted the peppers in. Add minced ginger and garlic.
Sauté them for a min until they turn golden. Add the orange zest in.
Add the broth, orange juice, sriracha, soy sauce, sugar and mix well.
Meanwhile, mix 2 tbsp of corn starch in water to make a thin paste.
Once the broth-orange mixture begins to boil, lower the heat. Add the crushed black pepper and salt (if required only)
Add the corn starch paste into the boiling mixture in a slow steady stream. Make sure you are constantly stirring the simmering mixture with your other hand while adding the corn flour paste.
Once the mixture thickens, toss in the fried cauliflower and the sautéed bell peppers.
Mix well and increase the heat up a notch. Heat for a min or 2.
Transfer it to a serving dish and garnish with sesame seeds and sliced green onions.
If the oranges you have used are too sweet, add about 2 tbsp white vinegar into the sauce while the mixture is boiling.
If the oranges you have used are too sour, add a little more sugar to suit your taste.
Use a minimum amount of salt and only if required.
30-Minute Broccoli Cheddar Stuffed Potatoes
Total Time 40 minutes
Yield: 2-3 servings
These broccoli cheddar stuffed potatoes are a twist on the classic creamy soup combination. Thinking outside of the bowl, we stuffed potatoes with broccoli, mushrooms, and onions and topped with a creamy chipotle vegan cheese sauce for an easy 30-minute meal.
6 small-medium russet potatoes, washed well and pricked with a knife or fork
1 cup diced white onions
2 cloves garlic, minced
1 cup baby Bella mushrooms, sliced
1 1/2 cups frozen broccoli
~ 1/2 cup vegetable broth or water, as needed to sauté
2 cups peeled and chopped potatoes
1 cup peeled and chopped carrots
1/2 cup raw cashews
1 cup unsweetened almond milk (or non-dairy milk of choice)
1/2 cup nutritional yeast
1 chipotle pepper in adobo
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Black pepper to taste, if desired
Optional: Sliced green onions, to garnish
In a medium pot over high heat, bring a large pot over water to a boil. Once boiling, add the diced potatoes, carrots and cashews for the cheese sauce into the water. Place a steamer pot on top long with the 6 small-medium russet potatoes. Cover with a lid and place on the stove on medium heat for 20 minutes for the bottom portion to boil and the potatoes on top to steam.
In the meantime, place a medium pot over medium heat and add in 1/4 cup of vegetable broth. Once the vegetable broth is heated, add in the onions and garlic and sauté for a few minutes, or until the onions are translucent.
Add in the mushrooms along with additional vegetable broth as needed to prevent burning (we added 2 tablespoons more), and sauté until it the mushrooms reduce to about half of their size. Add in the frozen broccoli and cook until heated through.
Carefully remove the potatoes, carrots, and cashews from the boiling water and place them in a high-speed blender. Place the large pot back onto the stove with the steamer basket so that the russet potatoes continue to steam.
Add the remaining ingredients for the cheese sauce into the high-speed blender and blend until smooth.
Remove the russet potatoes from the steamer basket and carefully cut them open (you may need to allow them to cool if they are too hot to handle). Stuff the potatoes with the sauteed vegetables, then top with the chipotle cheddar cheese sauce.
Garnish with green onions if desired and dig in!
SWISS CHARD ORANGE SALAD WITH CUMIN VINAIGRETTE
Total Time: 10 minutes
Yield: 6 servings
This super healthy, delicious Swiss Chard Orange Salad with Cumin Vinaigrette is a simple, 6-ingredient recipe you can enjoy year round based on seasonal produce.
1 bunch baby Swiss chard
2 medium oranges, peeled and chopped
¼ cup pumpkin seeds
2 tablespoons extra virgin olive oil
½ orange, juiced (about 2–3 tablespoons)
¼ teaspoon cumin
Salt and pepper (as desired, optional)
Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.
To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.
Toss dressing into salad, combining well.
Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.
Super easy & healthy whole orange loaf cake
PREP TIME10 mins
COOK TIME50 mins
TOTAL TIME1 hr
COURSE Breakfast, Dessert, Snack
250 g whole wheat flour
2 seedless whole oranges diced
3 large eggs
70 ml olive oil
100 ml maple syrup/ honey/ light brown sugar
1 tsp vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
In a blender or mixer, blend together the diced oranges, eggs, sugar, olive oil and vanilla essence
In another bowl, sift the flour with the salt, baking powder and soda
Add the dry ingredients to the wet one, gradually, and whisk until the flour doesn't look dry. Do not over mix
Line a greased loaf tin with baking paper and pour in the orange cake mix. Tap it once or twice to release air bubbles and then drizzle the pumpkin seeds over, if using
Bake in a pre-heated oven for 50 minutes at 180°C or until fully cooked
De-mould after 5 minutes and let it cool over a wire rack
Serve the super easy & healthy whole orange loaf cake as is or with tea/coffee. Enjoy!
You could also add nuts, pumpkin seeds, dried cranberries, chocolate chips etc to your orange cake too
The cake tastes best when fresh. However, refrigerate when more than two days old to prevent it from spoiling