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
Green Kale
Celery
Grape Tomatoes,
Baby Spinach (In the Jumbo baskets)
Turnips Brussels Sprouts (In the large & Jumbo baskets) Carnival Squash
Bananas
Gala Apples Extra Fancy
Meal #1
Entrée ( Main Course)
Carnival Squash with Apples and Thyme
The carnival squash is a sweet winter squash that is a cross between an acorn and dumpling squash. It has a very sweet flavor and almost nutty flavor that is really enhanced when the squash is roasted. This recipe makes a good, sweet side dish or perfect desert.
Ingredients
2 carnival or acorn squash
2 tablespoons melted butter
4 sprigs fresh thyme
4 Small apples or 2 large, tart
¼ teaspoon cinnamon
4 tsp honey
Handful of chopped walnuts
Directions
Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet or in baking dish and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.
Meanwhile, mix the apples, the remaining melted butter, the honey and the cinnamon. Remove the squash from the oven.
Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. Cooking times will vary by squash size. Sprinkle with chopped walnuts before serving.
https://www.freshrootsmarket.com/recipes/dessert/carnival-squash-with-apples-and-thyme/
Side #1
Balsamic-Roasted Brussels Sprouts
Ingredients:
1 1/2 lb. (750 g) brussels sprouts, trimmed and cut in half through the core
4 oz. (125 g) pancetta, cut into 1/4-inch (6-mm) dice
1/4 cup (2 fl. oz./60 ml) good olive oil
Kosher salt and freshly ground black pepper
1 Tbs. syrupy balsamic vinegar (see note below)
Directions:
Preheat an oven to 400°F (200°C). Place the brussels sprouts on a sheet pan, including some of the loose leaves, which will get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer. Roast the brussels sprouts for 20 to 30 minutes, tossing once, until they’re tender and nicely browned and the pancetta is cooked. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and season with more salt and pepper if desired. Serve hot. Serves 6. NOTE: You can buy aged balsamic vinegar that’s syrupy—and very expensive—or you can boil good balsamic vinegar until it has become syrupy and reduced by half in volume.
Side #2
Honey-Glazed Turnips
Serves 4
Ingredients:
3 medium turnips, sliced or cubed, about 1½ pounds
2 Tablespoons honey
2 Tablespoons butter
¼ cup water
Salt and black pepper, to taste
Directions:
1. In a medium saucepan, combine honey, butter and water and bring to a boil.
2. Add turnips, salt, and black pepper, cover and bring to a boil. Cook for about 10 minutes.
Uncover and continue to cook until turnips are golden and glazed, about 10 to 15 minutes.
https://food.unl.edu/documents/Jones%20Winter%202011%20Local%20Foods.pdf
Dessert
Simple And Delicious Apple Crumble
INGREDIENTS
4-5 medium apples, peeled and sliced
3 tablespoons sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup chopped walnuts (optional)
1 cup flour
1 cup rolled oats
¾ cup brown sugar
⅓ cup unsalted butter, melted
PREPARATION
Preheat oven to 375°F. Coat a 9-inch baking dish with cooking spray.
Toss apples, sugar, cinnamon, and ginger together in a medium-sized bowl. Pour into prepared baking dish.
Mix walnuts, flour, oats, brown sugar, and melted butter and stir until moistened and crumbly. Sprinkle crumble topping over apples.
Bake 40 minutes or until apples are tender and syrupy.
https://12tomatoes.com/simple-and-delicious-apple-crumble/
Meal #2
Entrée (Main Course)
Spiced Turnips with Spinach Recipe
Ingredients
3 Turnips , peeled and diced into cubes
1 Spinach Leaves (Palak) , bunch, chopped
2 Tomatoes , chopped
Prep in 15 M Cooks in 60 M Total in 75 M
Makes: 4 Servings
Ingredients
3 Turnips , peeled and diced into cubes
1 Spinach Leaves (Palak) , bunch, chopped
2 Tomatoes , chopped
1 Onion , sliced
Salt , to taste
Red Chilli powder , to taste
3/4 teaspoon Turmeric powder (Haldi)
3/4 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Ginger , paste
1 teaspoon Garlic , paste(optional)
3/4 teaspoon Cumin seeds (Jeera)
3 Green Chillies , slit
Oil , to cook
2 sprig Coriander (Dhania) Leaves , finely chopped
How to make Spiced Turnips with Spinach Recipe
In a pan, heat oil. Once the oil is hot, add in the cumin seeds and allow them to sizzle.
Add sliced onions and sauté it till it changes colour on a medium flame.
Add ginger and garlic paste and saute it for a minute until the raw smell goes.
Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder. Cover and cook for another 2 minutes till done.
Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.
Add chopped spinach, green/red chillies and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.
Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan.
https://www.archanaskitchen.com/spiced-turnips-with-spinach-recipe
Side #1
Kale with Onion, Celery, and Tomato
Servings
Prep Time
4 people
10 minutes
Cook Time
30 minutes
Ingredients
1 tbsp olive oil
1 piece onion chopped
2 stalks celery chopped
8 ounces vegetable stock
1 tsps salt
1 tsp pepper
1 bunch kale chopped
1 tomato chopped
Directions
Heat the olive oil in a medium-sized pot.
Sauté the onion and celery over medium heat, about five minutes, to release flavors.
Reduce heat, stir in kale (note: will shrink a lot).
Add stock, salt and pepper.
Cook, covered, on medium heat for 30 minutes, stirring every 10.
Add tomato during the last 5 minutes.
https://www.oahufresh.com/recipe/kale-with-onion-celery-tomato/
Side #2
ROASTED ACORN SQUASH MUFFINS
Ingredients
Traditional Recipe
▢1 cup acorn squash puree
▢2 eggs
▢½ cup canola oil
▢¼ cup low-fat buttermilk
▢1 cup white sugar
▢½ cup light brown sugar
▢1 ¾ cup cups all-purpose flour
▢1 teaspoon baking soda
▢¼ teaspoon salt
▢1 ½ teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg
▢⅛ teaspoon ground cloves
Instructions
Preheat oven to 350°F. Line a muffin tin with 18 paper liners.
Roast the acorn squash.
Once you have 1 cup of pureed acorn squash, in a large bowl mix together with a standing or hand held mixer the puree, eggs, oil, buttermilk, white, and brown sugars until thoroughly combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove.
Pour the dry ingredients into the wet mixture. Combine just until combined; do not over mix. Pour into the prepared muffin pan.
Bake in preheated oven for 18-20 minutes.
Remove the muffin pan from the oven and let cool for 5-7 minutes.
From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners and serving.
Notes
If you are using a standing mixer, the paddle attachment works well. If hand mixing, do 10-12 large folds until just combined.
Make sure the baking soda and baking powder are still active. If they are over a year old, it's time to buy more. Using old baking powder and soda will prevent the muffins from rising like they should.
You can either use a regular all-purpose flour or gluten free all-purpose flour. Both work exceptionally well and the ratios will be the same in this recipe.
These muffins will be done after 18-20 minutes of baking. They will start to turn a nice golden brown on top and on the edges. When removing the muffin pan from the oven, you may question if they are cooked all the way though. Don't let the appearance fool you into thinking they not cooked all the way through. These muffins are super moist and will finish firming up as they cool in the muffin tin.
There's nothing worse than biting into an undercooked muffin. When removing these squash muffins from the oven, wait at least 5 minutes before removing them from the muffin tin. From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners. No one likes a muffin that falls apart, so let these completely cool.
No one likes dry muffins. When muffins are too dry, it's typically because the batter has been overmixed. Don't overmix the batter and the muffins will stay nice and moist. If you choose to mix the wet and dry ingredients by hand, only turn the batter 10-12 times. If using a standing mixer, use a paddle attachment.
This also makes a really great bread recipe. Instead of cooking in muffin tins, pour the batter into a bread loaf or mold and cook at 350°F until done, about 45-50 minutes. To add a bit of crunch, add some chopped pecans or walnuts.
Mexican Roasted Bro