Check out these amazing health boosting 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
Fresh Picked, Local Bibb Lettuce!
Alfalfa / Clover Sprouts
Fingerling Potatoes (large & Jumbo baskets)
Celery (In the Jumbo baskets)
Fuji Apples Bananas
This Week’s Recipes: 10-22-2021
Entrée (Main Course)
Avocado Lettuce Wraps
This is one of my favorite recipes to make for myself when I need something that’s easy but light and healthy as well.
2 ripe avocados
3 tbsp chopped fresh cilantro
3 tsp lime juice
½ tsp salt
½ tsp pepper
5 large leaves lettuce
Peel and core the avocados, then cut into one-inch wedges.
Dice the tomatoes.
Mix everything except the lettuce in a bowl.
Cover with plastic wrap and let marinate at room temperature for 15 minutes.
Place two to three tablespoons of the mixture in the center of each lettuce leaf.
Roll up each lettuce leaf like a taco.
Yellow Squash and Apple Soup
This is a refreshing summer soup with loads of flavor. Make a lot and serve it the next day to beat the heat.
Total: 20 minutes
2 shallots, minced
1 Granny Smith apple, peeled, cored, and chopped
2 medium yellow squash, chopped
4 Tbsp. butter
3 cups fresh orange juice
1 cup apple juice
Juice of 1 fresh lime
1⁄4 tsp. ground cumin
1⁄8 tsp. ground nutmeg
1 tsp. salt
1⁄2 tsp. ground white pepper
4 Tbsp. sour cream, for garnish
In a large pot, sauté the shallots, apples, and squash in the butter until tender.
Add the rest of the ingredients except the sour cream. Stir to combine.
Move the soup to a blender and purée in batches. Return the soup to the pot and bring it to a boil. Serve it hot or cold, garnished with sour cream.
Tomato Salad with Warm Basil Dressing
Not just for salad: Drizzle this savory herb-infused oil over grilled vegetables, steak, or roast chicken.
1/2 cup extra-virgin olive oil
1 large shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
3/4 tsp. crushed red pepper flakes
3 oil-packed anchovy fillets, chopped (optional)
1 cup basil leaves (purple or green)
11/2 lb. heirloom tomatoes, some sliced, some cut into wedges
2 Tbsp. red wine vinegar
Flaky sea salt
Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7–9 minutes. Remove from heat and mix in anchovies, if using (they’ll dissolve in the oil quickly), and basil.
Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.
Easy Caramel Apple Galette
This Caramel Apple Galette is a quick and easy dessert to make when you are short on time. Serve it warm from the oven with a scoop of ice cream or dusted with some powdered sugar.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings 8 servings
1 single Pie crust (store bought or homemade)
2 tablespoons butter
5½ cups chopped apples (about 5 apples medium-large)
6-8 tablespoons brown sugar (packed)
2 tablespoons water
1 teaspoon cinnamon
1-2 tablespoons powdered/icing sugar
vanilla ice cream
Pre-heat oven to 350F (180C). Grease and flour a 7 or 8 inch pie plate.
In a large pan or pot add the butter and melt. Add the chopped apples, brown sugar and water, gently mix to combine. Cook on medium heat, stirring often until the apples are tender, when the sauce starts to thicken gently stir in the cinnamon and continue to cook until the sauce has thickened, approximately 15 minutes to cook and thicken the sauce.
Roll out the dough and fit into the pan, prick the bottom well with a fork, pour in the apple mixture and gently cover with the extra dough that hangs over the pan.
Brush the dough with a little milk and bake until the crust is golden, approximately 25-30 minutes. Let cool or serve warm. Serve with a scoop of ice cream or dust with powdered sugar before serving. Enjoy!
To keep the dough from being soggy you can sprinkle first with some bread crumbs, or brush with an egg wash or even some apricot jam.
Any leftovers can be stored at room temperature on a plate covered tightly with plastic wrap. It will keep for up to 2-3 days. You can also store it in the fridge wrapped tightly in plastic wrap on a dish. It will keep for up to 5-6 days refrigerated.
You can also freeze it, cool it completely, then wrap well in plastic wrap and store in a freezer safe bag or container. It will keep for up to 3 months in the freezer. Thaw overnight in the fridge and warm in a low oven or microwave before serving.
Calories: 109kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 29mg | Potassium: 106mg | Fiber: 2g | Sugar: 19g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
Entrée (Main Course)
Baked Squash, Tomatoes, Onions and Potatoes
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 people
Summer vegetables are the star of this wonderfully fresh and easy meatless main or super side - fresh from the garden
2 tablespoons olive oil, plus extra for drizzling
1 or 2 large onions, sliced thin
2 medium tomatoes, sliced 1/4-inch thick
2 yellow squash, sliced 1/4-inch thick
2 medium butter potatoes, sliced-1/4 inch thick
Sea salt and freshly ground pepper
1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
2 tablespoons freshly grated Parmesan
Preheat oven to 375 degrees.
Heat oil in a medium skillet, over medium heat. Add the onion slices and sauté until lightly browned.
Lightly grease or spray a casserole dish. Arrange the caramelized onions on the bottom and layer the potato, tomato and squash, edges overlapping, on top. Season with salt and pepper, sprinkle with thyme and Parmesan and drizzle with olive oil.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes or until the potato is tender.
Balsamic-Dressed Salad With Alfalfa Sprouts
Prep time: 15 minutes Makes 1 serving, plus extra dressing
I often add beans (like chickpeas or edamames) or a cooked grain (like buckwheat or quinoa) to my salads to make them more filling, or you can put this into a wrap or a pita, or have some toast and peanut/almond butter on the side.
This salad would travel pretty well to work, though it would be best if you could refrigerate it and keep the dressing separate until you eat it.
1 cup alfalfa or red clover sprouts
1 small green onion, chopped
1/4 cup broccoli, chopped
1/4 cup cucumber, chopped
1/4 cup red pepper, chopped
1/4 cup sunflower seeds
1/4 cup raisins
1 Tbsp nori strips (optional)
2 tbsp balsamic dressing (recipe below)
2 Tbsp tahini (or another nut/seed butter)
2 Tbsp balsamic vinegar
2 Tbsp water (more or less)
1/2 clove garlic (or 1 very small clove), pressed
1 Tbsp fresh basil, finely chopped (or 2 tsp dried)
Whisk together the tahini and balsamic until it thickens, then add enough water to thin it out. (Alternatively you can put all 3 into a small blender and puree.)
Stir in the garlic and basil, drizzle some of the dressing onto your salad and save the rest for later. I make this in a big batch to last through the week, though the measurements here are a smaller batch.
Lay the sprouts out on a plate and top with the veggies, seeds and raisins. Drizzle with dressing and enjoy.
VEGAN KETO CELERY SNACKS
prep time: 5 MINS
Filled with creamy goodness through every bite making this a snack to look forward to.
1 lb (16 oz) celery
1-2 tbsp vegan cream cheese
sprinkle of everything bagel seasoning, (per celery)
1-2 tbsp peanut butter
a few sugar free chocolate chips, (per celery)
Remove celery root, trim and discard the tops of the celery. Clean and rinse then cut stalks in half.
Fill each stalk with either cream cheese or peanut butter then top with desired toppings.
I top the cream cheese filled ones with a sprinkle of everything bagel seasoning, and I top the peanut butter ones with vegan sugar free chocolate chips.
I also like to dip celery in my vegan spinach dip, so good!
The measurements are an estimate. You an use more or less of either filling for each stalk and top with as much seasoning or chocolate chips as you like.
Mexicanhttps://neuroticmommy.com/2020/01/13/vegan-keto-celery-snacks/ Roasted Broccoli
Chai Apple Bundt Cake Recipe
This Chai Apple Bundt Cake recipe celebrates the flavors of fall. The warm spices, tart apples and soft texture all come together beautifully to create a heavenly dessert. You can make it ahead and it's lovely for a crowd!
4.88 from 8 votes
PREP TIME35 mins
COOK TIME50 mins
COOLING TIME30 mins
TOTAL TIME1 hr 55 mins
For the cake
1 cup plus 2 teaspoons unsalted butter, melted, divided
1¾ cups granulated sugar
2 cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon salt
1¼ teaspoon ground cardamom
1¼ teaspoon ground cinnamon
1¼ teaspoon ground ginger
1¼ teaspoon ground cloves
¼ teaspoon finely ground black pepper
3 large eggs
1 tablespoon pure vanilla extract
4 cups Fuji or Granny Smith apples (about 3 apples), peeled and thinly sliced (about 1/8-inch thick)
For the glaze
6 tablespoons unsalted butter
3 tablespoons water
¾ cup plus 1 tablespoon powdered sugar
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground cloves
¼ teaspoon ground ginger
For the cake
Preheat the oven to 350°F.
Use a pastry brush to grease a bundt pan with the 2 teaspoons of the melted butter.
In a large mixing bowl, add the sugar, flour, baking soda, salt and spices. Mix until well combined. Make a small well in the center and set aside.
Add the remaining 1 cup of melted butter to another mixing bowl. Whisk in the eggs and vanilla until smooth. Add the apple slices and mix just to incorporate them evenly.
Pour the wet apple mixture into the well in the dry ingredients. Fold to blend. This is a thick batter, so you might need to use your hands for this part, and many of the apple slices might break -- that's okay!
Add the batter to the buttered bundt pan and bake in the 350°F preheated oven until the cake no longer jiggles, is lightly browned, and is beginning to crack on top -- about 50 minutes. (If you're not sure if it's done, stick a long wooden skewer in the cake -- if it comes out clean, or almost clean, the cake is done.)
Let the cake cool in the pan for about 30 minutes, then use a cooling rack to invert it, and place it on a foil-lined sheet pan.
For the glaze
Melt the butter in a small saucepan. Add the water, sugar and spices, and use a whisk to mix until it's smooth.
Drizzle the glaze over the cake while it's still warm, a little bit at a time. Some will seep into the cake, and some will drip down the sides and into the center, falling onto the foil. Let it sit for a few minutes and repeat this process at least twice more. You can use a spoon to scoop up the glaze from the foil and drizzle it over the cake again. (Anything left after this can be saved for an ice cream topping.) Slice and serve!
Meal # 3
Entrée (Main Course)
Bibb Lettuce Salad with Eggs, Pancetta and Tarragon
6 slices pancetta
¼ cup Champagne vinegar or white wine vinegar
2 tablespoons honey
1 shallot, minced
¼ cup olive oil
1 head Bibb lettuce, leaves torn
3 hard-boiled eggs, quartered
2 tablespoons chopped fresh tarragon
In skillet, cook pancetta over medium-high until crispy, 2 minutes per side; transfer to paper towels. In same skillet, heat pancetta drippings, vinegar, honey and shallot, 3 minutes. Off the heat, whisk in oil; season. Arrange lettuce on platter; top with eggs, crumbled pancetta, dressing and tarragon.
SMOOTHIE WITH ALFALFA SPROUTS
10 g (1/8 cup) Alfalfa Sprouts
1 ripe banana
½ ripe avocado
2 juiced sweet oranges
Rinse sprouts free of seed pods in a large bowl.
Blend the sprouts with the other ingredients until the texture is to your liking.
Serve right away to benefit from the antioxidants in the smoothie.
PERUVIAN POTATOES WITH AVOCADO DIP
READY IN: 55mins
2 tablespoons olive oil
1 1⁄2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon cumin
1 1⁄2 lbs fingerling potatoes (can use baby potatoes cut in half)
2 avocados, ripe peeled, pitted and mashed
1⁄4 cup sour cream
2 tablespoons fresh cilantro
1 tablespoon lime juice
1 teaspoon garlic salt
Preheat oven to 400°F
Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
Stir together all the dip ingredients in medium bowl.
Serve warm potatoes and avocado dip together.
The subtle hint of orange adds a refreshing citrus twist to classic bananas Foster. Prior to starting the recipe, toast the pecans in a skillet over medium heat, stirring often, for about 1 minute.
Yield:4 servings (serving size: 4 banana pieces with syrup, 1/4 cup ice cream, and 1 teaspoon pecans)
4 firm unpeeled bananas (about 1 1/2 pounds)
2 tablespoons light stick butter
⅓ cup packed light brown sugar
½ teaspoon grated fresh orange rind
¼ teaspoon ground cinnamon
⅓ cup fresh orange juice
1 cup vanilla light ice cream
4 teaspoons coarsely chopped pecans, toasted
Peel bananas; cut each banana in half crosswise, and then cut in half lengthwise. Set aside.
Melt butter in a large nonstick skillet over medium heat. Add sugar and next 3 ingredients; cook until mixture is syrupy and bubbly, stirring often. Add bananas, and cook 3 minutes or until bananas are softened, basting frequently with syrup.
Serve bananas with vanilla light ice cream, and top with toasted pecans.