Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Italian Parsley, (In the large & Jumbo baskets) Russet Potatoes,
Carrots Bartlett Pears,
Lemons (In the Jumbo baskets)
Entrée ( Main Course)
Sausage-and-Collard Greens Stew Recipe
Active Time: 10 mins Total Time: 4 hrs 21 mins
Yield: Serves 6 (serving size: 1 1/3 cups)
1-pound mild sausage links, casings removed
1 cup chopped leek (from 1 leek)
4 cups unsalted chicken stock
8 ounces chopped fresh collard greens
1 tablespoon chopped garlic (2 to 3 garlic cloves)
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper
3 cups cooked ditalini pasta (about 1 1/2 cups uncooked)
1/4 cup heavy cream
Cook sausage in a large skillet over medium, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek, and cook until sausage is browned and leek begins to soften, about 5 minutes.
Add sausage, chopped leek, and pan drippings to a 6-quart slow cooker. Add stock, collards, garlic, salt, and pepper. Cover and cook on LOW until vegetables are softened and sausage is cooked through, about 4 hours. Stir in cooked pasta and heavy cream just before serving.
Air Fryer Roasted Carrots and Potatoes
yield: 8 SERVINGS prep time: 10 MINUTES cook time: 25 MINUTES
1 lb Red Potatoes, diced
1 lb Carrots, sliced
2 Tbsp (32g) Olive Oil, divided
1 Tbsp (12g) Sugar
2 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 tsp Dried Oregano
1/4 tsp Ground Thyme
Toss the potatoes and carrots in 1 Tbsp (16g) olive oil and air fry for 15 minutes at 400ºF.
Mix the dry ingredients together in a small bowl while the potatoes and carrots cook.
After 15 minutes, transfer the potatoes and carrots back to the mixing bowl and toss in an additional 1 Tbsp (16g) of olive oil before adding the seasoning. Toss/stir until evenly coated.
Air fry for an additional 10-12 minutes at 400ºF until the carrots are fork tender and potatoes are crisp. Feel free to shake and continue cooking in short intervals for more caramelization on the carrots.
Zucchini Pomegranate salad
1 medium zucchini
2 tbsp of pomegranate seeds
2 tbsp lemon juice
1 tsp olive oil
Wash and grate the zucchini. Put it on a bowl and add the lemon juice. Let it rest for some min. 5 minutes.
Cut the pomegranate and de-seed it. Wash the seeds and strain them.
Add the olive oil and the salt to the zucchini. Mix well.
Serve the salad and add at the end the pomegranate seeds.
ZESTY LEMON CARROT CAKE
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
1 cup sugar
½ cup oil
1 and ½ cup carrots, grated
1 teaspoon lemon zest, grated
1 tablespoon lemon juice
1 cup flour
1 teaspoon baking soda
1 tablespoon powdered sugar
1 teaspoon lemon zest
Preheat oven to 320F/ 180C. Line the bottom of a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the sugar and eggs until creamy.
Add in oil and mix well.
Add in the grated carrots lemon zest and lemon juice.
Sift the flour and baking soda into the bowl. Mix just until everything combines. Don't over-mix.
Pour the batter in the prepared pan and bake for 45 minutes.
Let it cool for 15 minutes before removing it from the pan.
Remove and let it cool completely.
Sift powder sugar on it and garnish with lemon zest.
NOTES I used whole wheat flour as always, but you can replace it with all-purpose flour.
Entrée (Main Course)
Potato Leek Soup
Total: 1 hr 10 min Prep: 20 min Cook: 50 min Yield: 8 servings
Note: This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.
8 cups chicken stock
6 russet potatoes, peeled and cut into large pieces
4 leeks (whites only), thoroughly washed and sliced
3 stalks celery, roughly chopped
1 bay leaf
1 1/2 teaspoons finely chopped fresh thyme
Salt and freshly ground pepper
1 cup heavy cream
Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.
Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Pasta with Classic Italian Gremolata (Gremolada) Sauce
Prep Time:10 minutes Total Time:10 minutes
Servings: 4 servings
½ cup flat-leaf Italian parsley finely chopped and packed
1 medium lemon zested
2 medium garlic cloves smashed and minced
Salt & pepper to taste
1 pound pasta of choice
Cook pasta as directed on package, drain, and keep warm.
Finely chop parsley, removing large stems (tender, young stems are okay). Add the packed ½ cup to a bowl.
Add smashed, minced garlic and the zest of a lemon (the outer yellow portion of the peel).
Add to pasta. Stir and serve!
Collard Green Coleslaw
The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.
1/2 lb. collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice or cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. ground black pepper
1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.
2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
Mexican Roasted Broccoli
Pear and Pomegranate Crisp
While fruit crisps are often associated with the summer months, these rustic desserts are welcome on the table any time of year. In this version, fresh pears, with their delicate and restrained sweetness, and tart, punchy pomegranate are a gorgeous wintry combination. Baking and serving the crisps in individually sized mini cocottes makes for an effortlessly elegant presentation.
2 pears, peeled, cored and diced
1 tablespoon maple syrup
2 teaspoons flour
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/3 cup pomegranate arils
1/3 cup pecans
1/3 cup almond flour
2 tablespoons butter, melted
1 heaping tablespoon brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Vanilla ice cream
Preheat oven to 350 F.
Place pears, maple syrup, flour, lemon juice, cinnamon and cloves in a medium mixing bowl and toss gently to combine. Divide fruit mixture between 4 mini round cocottes, and then top the fruit with some of the pomegranate arils.
Place pecans in the bowl of a food processor fitted with a metal blade and pulse 3 to 4 times to roughly chop. Add the almond flour, butter, brown sugar, vanilla extract, cinnamon and salt and pulse until a mixture forms. Divide topping evenly between mini cocottes, mounding gently on top of the fruit.
Place mini cocottes on a baking sheet and place in preheated oven. Bake for 20 to 25 minutes, or until topping is lightly golden. Serve warm with a scoop of vanilla ice cream.
Meal # 3
Entrée (Main Course)
ROASTED DELICATA SQUASH, PEAR AND POMEGRANATE SALAD
A delicious and seasonal roasted Delicata squash, pear, and pomegranate salad with a maple balsamic vinaigrette. It’s sure to be a holiday favorite recipe.
2 medium Delicata squash
2 tbsp olive oil
1/2 tsp sea salt
freshly ground black pepper, to taste
4 1/2 cups arugula
2 pears, thinly sliced
1/2 cup pomegranate arils
1 medium shallot, finely sliced
4 tbsp raw pepitas, (pumpkin seeds)
MAPLE BALSAMIC VINAIGRETTE
2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
2 tsp maple syrup
1 tsp Dijon mustard
salt and pepper, to taste
Preheat the oven to 400 degrees Fahrenheit.
Wash the Delicata squash and cut in 1/2 inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.
Place the squash slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper and place in the oven. Cook for 25 minutes, flipping 2-3 times with a spatula for even browning. Remove from the oven and set aside to cool.
In a small bowl whisk together all the vinaigrette ingredients.
In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.
Serve immediately by plating one portion of salad with 2-3 slices of squash.
*Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.
Carrot, Zucchini, and Leek Fritters
Prep: 30 mins Total: 45 mins Yield: Makes about 20
2 medium zucchini (10 ounces), coarsely grated or finely julienned (2 3/4 cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 teaspoon vegetable oil, such as safflower, plus more for frying
1 large leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and thoroughly washed and drained (1 1/4 cups)
2 medium carrots (6 ounces), peeled and coarsely grated or finely julienned (1/2 cup)
1/2 cup potato starch or cornstarch (1:1 ratio substitution)
1 large egg, beaten
Flaky sea salt
Dipping Sauces, for serving
In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
Pour a scant 1/2-inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces
VEGAN CREAM OF LEAFY GREENS SOUP
Top of Form
Bottom of Form
When you have a surplus of greens that need to be used up, this vegan cream of leafy greens soup does the trick deliciously.
PREP TIME 20 minutes COOK TIME 30 minutes TOTAL TIME 50 minutes
2 tablespoons olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
32-ounce carton vegetable broth or 4 cups water with 2 vegetable bouillon cubes
2 large or 3 medium potatoes, peeled and diced
2 pounds or so leafy greens (choose any 3 or 4 from those listed in Notes)
1/2 to 1 cup parsley leaves
2 tablespoons chopped fresh dill or other fresh herb, optional
1 to 2 cups plain plant-based milk, or as needed
Salt and freshly ground pepper to taste
Unsweetened vegan creamer for garnish, optional
Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
Add broth and potatoes. Bring to a slow boil, then lower the heat. Cover and simmer gently until the potatoes are tender, about 15 to 20 minutes.
Make sure all greens are very well washed before getting started. Remove any thick midribs and chop leaves coarsely.
Once the potatoes are tender, add any hardy greens (like kale or collards) that you may be using and cover. Simmer gently for 5 to 7 minutes, or until nearly tender and still bright green,
Add any tender greens you’re using, along with the parsley and optional dill or other herb. Cook until the tender greens are wilted.
Puree the mixture (in batches if need be) in a blender until smooth. Return to the soup pot and stir in enough plant-based milk to give the soup a slightly thick consistency. You can also simply insert an immersion blender into the soup pot to puree.
Season with salt and pepper and serve at once. Or, you can let the soup cool down and chill it before serving.
For an optional garnish, pour some plant-based creamer into a small, spouted container and pour a spiral design onto the top of each serving.
Best Chocolate Potato Cake
All I can say about this unique cake is that it's very, very good. Incredibly moist, sweet, and fudgy, it's mixed in the food processor! And the potato is used raw, so there's no cooking, and waiting for it to cool. A super simple batter. The chocolate peanut butter frosting is just, literally, the icing on this fabulous cake.
Total Time: 1 hour Yield: 12 servings
For the cake:
4-oz. (115g) russet potato (or another type), raw, peeled and cut to fit feed tube
2 cups (450g) sour cream, at room temperature
1 ¾ cups (230g) all-purpose or cake flour
1 ¾ cups sugar
¾ cup unsweetened cocoa powder
½ cup (115g) unsalted butter, room temperature
2 large eggs, room temperature
1 ½ teaspoons baking soda
1 teaspoon vanilla extract
½ teaspoon salt
For the peanut butter frosting:
1 cup (250g) peanut butter, at room temperature
2 oz (55g) semisweet chocolate, melted
3-4 tablespoons whipping cream
¼ to ½ cup powdered sugar, optional, see notes below