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
Local Mustard Greens FL
Local Lettuce Green/Red leaf FL (In large & Jumbo baskets)
Florida Italian Parsley
Apples Red Delicious
Pears Bartlett Lemons Fancy (In Jumbo baskets)
Recipes January 7, 2022
Braised Mustard Greens
Super dope and tasty braised mustard greens infused with caribbean flavors for a twist on classic Southern Course: Side Dish
▢3 bunches Mustard Greens
▢1 pound Smoked Turkey Tails, Wings, or Necks
▢1 medium Yellow Onion diced
▢6 cloves Garlic minced
▢2 tbsp Ghee Clarified Butter
▢1 tsp Salt
▢1 tsp Black Pepper
▢1 tsp Paprika
▢½ cup Jerk Paste make this version or use store-bought like Walkerswood
▢1 cup Chicken Stock
In a large pot add the mustard greens, water, and smoked turkey. Bring to a boil, reduce heat, and simmer until just tender, about 45 minutes. Drain well.
Wipe out the pot, add clarified butter, and melt over medium heat. Add onion, garlic, and seasoning. Sauté until onion softens 4-5 minutes.
Add jerk paste and cook another 5 minutes. Add cooked pre-cooked greens and chicken stock, then raise heat to high, and boil 5 minutes. Reduce heat to medium-low and taste for seasoning, adding more if desired. Simmer for 15 minutes and taste again for seasoning. Serve
It’s worth it to make your own jerk paste, but if you’re in a pinch go with Walkerswood Brand for a quick and good store-bought version.
Be generous with the ghee. Sauteing the onions in garlic add so much flavor.
Turnips or collards can be substituted for the mustard greens or used in combination with.
Cooking the greens ahead of time removes the bitterness and primes the greens to absorb even more flavor during the remaining steps.
ROASTED BROWN BUTTER HONEY GARLIC CARROTS
Roasted brown butter honey garlic carrots make an excellent side dish. Roasted to tender perfection in the most incredible sauce these will become a new favorite!
▢2 pounds large carrots cut into 2 inch pieces (baby carrots will also work)
▢1/2 cup butter
▢3 Tablespoons honey
▢2 garlic cloves chopped
▢salt and pepper
▢parsley chopped for garnish
Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
BARTLETT PEAR MUFFINS
LETT PEAR MUFFINS
Small nuggets of ripe pear are a surprise in either bite-sized or full size muffins. Wonderful with fresh pear butter! You can also use mini muffin pans and bake at 425 degrees for 15 minutes
2 cups all purpose flour
½ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 egg, beaten
¼ cup melted butter, cooled
Zest of 1 lemon
1 cup diced Bartlett USA Pears (about 2 medium pears)
½ cup chopped walnuts or pecans
Preheat oven to 425 degrees. Sift together flour, sugar, baking powder, and salt. In a separate bowl, beat together milk, beaten egg, butter, and lemon zest.
Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups ⅔ full. Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.
Portobello Mushroom Burger
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.
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
4 hamburger buns, warmed or toasted
Sliced red onion
Ketchup, mayo, mustard
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, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
Place the mushrooms onto the buns and serve with desired fixings.
Vegan Gluten-Free Zucchini Fritters Recipe
These vegan and gluten free zucchini fritters not only give you a dinner idea, they keep you fed for days. One recipe, many ways to serve it!
3 cups grated zucchini , about 3 medium zucchini or 1 pound
½ cup breadcrumbs , gluten free if needed
¼ cup almond flour , or regular flour if you don’t need gluten free
¼ cup chopped green onions
2-3 tablespoons vegan remoulade , sour cream or plain yogurt (see note)
¾ teaspoon sea salt , may vary depending on sauce used
½ teaspoon ground black pepper
¾ teaspoon garlic powder
Cajun rice & beans , I use the Knorr® Cajun Sides Red Beans & Rice
Vegan remoulade , extra to drizzle on top
Mix ¼ teaspoon salt with the grated zucchini. Allow it to sit for a few minutes while you assemble the other ingredients.
Squeeze out the liquid from the grated zucchini. I like to put it in a paper towel and squeeze.
Mix all ingredients in a bowl (along with the remainder of salt).
Shape into patties (or you could do balls or tot shapes).
Cook in a pan over medium heat for 7-9 minutes on each side. You could also try baking at 400 F/ 205 C for about 10-12 minutes on each side.
Serve with sides of choice! See post for serving ideas.
Red & Green Leaf Salad With Lemon Vinaigrette Dressing
This Red Leaf Salad with Lemon Vinaigrette recipe is fresh, light and delicious. It is a simple salad that comes together quickly. I add the dressing right on the salad, in the bowl, no pre-mixing required!
1 head red & green leaf lettuce
½ long English cucumber
4-5 radishes one small bunch
1-2 cups grape tomatoes
1 green onion
¼-½ cup fresh dill including for garnish, tear from stalk, or chop if preferred
Lemon Vinaigrette Dressing
3 Tablespoons olive oil extra virgin (or other vegetable oil)
1 Tablespoon white vinegar
1 Tablespoon lemon juice
¼-½ teaspoon sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper or to taste
Wash and dry all produce. Tear lettuce into bite sized pieces. Chop cucumber, slice radishes, halve grape tomatoes and chop green onion. Place all salad ingredients into a large bowl.
In the order listed, add ingredients directly onto the salad. Toss salad. Taste and adjust to desired flavor by adding more lemon vinaigrette dressing ingredients as needed.
Healthy Apple Crisp
The best healthy apple crisp recipe that's naturally sweetened with maple syrup instead of sugar and topped with a crunchy oat pecan topping. Serve this delicious apple crisp warm with vanilla bean ice cream. The perfect way to use up fall apples!
For the topping:
1/3 cup whole wheat pastry flour (or regular flour or gluten free oat flour or almond flour)
1/2 cup old fashioned rolled oats, gluten free if desired
1/3 cup dark brown sugar (can also sub coconut sugar but brown sugar is best)
1/2 cup raw chopped pecans
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold butter or vegan buttery stick, cut into very small cubes (can also use coconut oil)
For the crisp:
5-6 medium Honeycrisp or Granny Smith apples, peeled, cored and very thinly sliced
1/3 cup pure maple syrup
1 teaspoon cinnamon
pinch of nutmeg
1 tablespoon bourbon (or pure vanilla extract)
Preheat oven to 350 degrees F. Generously grease an 8x8 baking pan with nonstick cooking spray. Set aside.
To make the topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
Once finished, place topping in the fridge and begin making the apple filling.
To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.
Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.
Parsley Pesto Pasta
Forget expensive basil pasta, this quick and easy parsley pesto pasta packs a huge flavor punch and costs pennies.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Beth - Budget Bytes
1 lb. fettuccini
1 bunch Italian parsley
1/2 cup grated parmesan
2 Tbsp lemon juice
2 cloves garlic
1/4 tsp salt
1/2 cup olive oil
Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slighly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
Garlic Parmesan Roasted Carrots
2 pounds (1kg) carrots, washed and halved
1/4 cup olive oil
4 large cloves garlic, minced (or 1 tablespoon minced garlic)
1/4 cup grated parmesan cheese
2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
Salt and pepper, to taste
Fresh chopped parsley, optional
Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula half way through.
Remove from oven and serve immediately. Top with fresh parsley if desired.
Baked portobello mushrooms
These baked portobello mushrooms are easy to prepare and full of earthy flavors, cheesiness and a touch of garlic. So comforting and tasty.
¾ lb portobello mushrooms 340g, approx
1 clove garlic
2 tbsp olive oil
salt and pepper to taste
½ tsp dried thyme
½ tbsp butter
1 tbsp parmesan grated
3 tbsp mozzarella grated
Preheat oven to 400°F/200C.
Wipe the portobello mushrooms clean and remove the stems. Finely chop or mince the garlic.
Lightly oil a baking dish or baking sheet and put the mushrooms on top in a single layer, open side up.
In a small bowl, mix together the oil, garlic, thyme, and a little salt and pepper. Divide the mixture between the mushrooms, drizzling over the inside. Top each with a thin slice of butter.
Bake the mushrooms for around 15 minutes until tender.
While they are cooking, mix together the cheeses. After the 15 min, top the mushrooms with the cheese and return to the oven for around 5 minutes until the cheese is melted and gently golden.
Healthy Zucchini Bread (Gluten free + Vegan)
This super moist and fluffy vegan zucchini bread is the best way to use up that extra zucchini! Easy, secretly healthier, and naturally gluten free and dairy free, this vegan zucchini bread is the perfect breakfast bread or snack for the late summer.
1 cup shredded zucchini* before being patted down
100 ml unsweetened dairy-free milk mixed with 1 tsp apple cider vinegar, room temperature
1 cup all-purpose flour or gluten-free 1:1 baking flour*
1 tbsp cinnamon
2 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
150 grams coconut sugar or granulated sugar*
85 grams unsweetened applesauce, room temperature
75 grams vegan butter, room temperature
2 tsp vanilla extract
3/4 cup vegan chocolate chips
Please read through all instructions before beginning. Measure out all ingredients. Preheat the oven to 350F, and prepare a 9″ loaf pan with cooking oil lined with parchment paper. Set aside.
Prep: make sure that the zucchini is shredded. Pat down the zucchini with a clean kitchen towel to weigh around 190 grams. In a small bowl, combine the dairy free milk and apple cider vinegar if you haven’t already done so. Set aside.
Whisk together the dry ingredients: in a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and baking soda. Set aside.
Cream the vegan butter: in a large bowl, use a hand mixer to cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Then add in the applesauce and vanilla extract, mixing until just combined.
Make the vegan zucchini bread batter: add in the dry ingredients and use a rubber spatula to begin to fold the dry into the wet. Pour in the vegan buttermilk to help you mix the batter. When the dry ingredients are about 75% of the way mixed in, add in the zucchini and chocolate chips, and continue gently folding until the dry ingredients have just been incorporated, and the zucchini and chocolate chips are evenly distributed throughout the batter.
Bake the vegan zucchini bread: pour the batter into your prepared loaf pan, and top with extra chocolate chips if desired. Bake the bread for 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool for another 10-15 minutes.
Slice and enjoy! Serve this vegan zucchini bread warm or cool.
Storage: store any leftover slices in an airtight container or bag in the fridge for up to a week or in the freezer for up to 2 months.