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 Green Kale,
Garnet Sweet Potatoes(large)
Yellow, Jumbo Onions,
Mushrooms - Portabella or Button, Brussels Sprouts (In the large baskets) Pie Pumpkin Squash (In the Jumbo baskets) Celery - random baskets (possibly a couple of stalks each basket for stuffing recipes) Valencia Oranges
Entrée ( Main Course)
Warm Kale Salad with Delicata squash
prep time: 10 MINUTES cook time: 20 MINUTES
total time: 30 MINUTES yield: SERVES 4
Make it vegan. Use vegan parmesan cheese or just eliminate the cheese. Use maple syrup in place of honey in the dressing.
Use cubed butternut squash instead of Delicata squash if it is not available.
Use another type of kale. I used lacinato kale (also known as dinosaur kale or Tuscan kale), but you can use curly kale or red Russian kale too.
1 Delicata squash, cut into 1/4th inch thick half-moons and seeds discarded
2 tbsp olive oil, divided
2 bunches lacinato kale, removed from stems and torn into bite size pieces
2 cloves garlic
1 avocado, sliced ,optional
1/4 cup pomegranate seeds
2 tbsp pepitas
1 tbsp toasted sesame seeds
1/3 cup grated parmesan cheese
Juice of half a lemon
3 tbsp olive oil
1 tbsp honey
1 tbsp shallot, minced
Pinch of salt
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Toss Delicata squash slices in 1 tbsp olive oil and a generous shake of salt and pepper. Arrange on prepared baking sheet in a single layer.
Roast Delicata squash for 20-25 minutes, flipping halfway through, until soft and fork tender.
Meanwhile, massage the kale for just a minute or so until it begins to soften.
Heat 1 tbsp olive oil in a sauté pan over medium heat and add the garlic. Cook garlic for 30 seconds, then add the kale.
Cook kale for 1-2 minutes, until it just begins to wilt and is bright green in color.
Prepare the dressing by adding all dressing ingredients to a small jar and shaking it up.
Transfer the kale to serving bowl, and top with roasted Delicata squash, avocado slices, pomegranate seeds, pepitas, sesame seeds, and parmesan cheese.
Pour the dressing over the salad and toss to combine. Enjoy warm!
Homemade Green Bean Casserole
To the joy of some and the lament of others, Green Bean Casserole is a holiday staple in many households. Here, you’ll find a lighter homemade version that ditches the canned soup component. Green Bean Casserole is one dish that can also be made in advance, especially helpful on Thanksgiving.
1 pound fresh green beans, thinly sliced
salt and freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 large onion, thinly sliced into rings, or 1-1/2 cups French's Crispy Fried Onions
1/2 cup cream
1/2 cup grated Swiss cheese
Preheat oven to 400°F. Add green beans to a large pot, and just cover with water. Bring to a boil and cook for 6 to 8 minutes, or until nearly tender. Drain beans, reserving water, and put into a shallow casserole dish. Season with salt and pepper. Add 2 tablespoons of bean water back into pot. Add butter and let it melt. Add flour and cook, stirring constantly, until thickened. Cover beans with onions, then pour sauce over onions. Pour cream over sauce and sprinkle with cheese. Stir to combine. Sprinkle buttered breadcrumbs over casserole. Bake for 20 to 30 minutes, or until golden on top.
Vegan Mashed Potatoes
YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 30 mins
3 lb. potatoes, peeled if desired, halved
1/3 c. extra-virgin olive oil
3 garlic cloves, minced
2 sprigs fresh rosemary, plus more for garnish
6 tbsp. vegan butter
Freshly ground black pepper
Freshly chopped parsley, for serving
In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.
Meanwhile, in a small saucepan over medium heat, heat oil and rosemary then add garlic and cook until fragrant, 1 minute. Discard rosemary and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper.
Transfer potatoes to a serving bowl and season with more pepper and garnish with rosemary and parsley.
Vegetarian Mushroom Gravy
YIELDS: 8 COOK TIME: 10 mins TOTAL TIME: 15 mins
2 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
4 oz. mushrooms, finely chopped
Freshly ground black pepper
1 tsp. chopped thyme
1 tsp. chopped sage
1 tsp. chopped rosemary
3 tbsp. all-purpose flour
3 c. vegetable stock
Heat olive oil in a small saucepan over medium heat. Add onion and sauté until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook until soft, about 5 minutes more. Add flour and cook for 1 minute.
Pour in 2 cups of vegetable stock and whisk to combine. Bring to simmer and cook for 5-10 minutes, until the flavors have melded, and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock.
Taste and season with more salt and pepper if needed, then serve warm.
Creamy Pumpkin Pie
A tasty, creamy pumpkin pie that’s just perfect for the fall season. If desired, you can substitute the sugar in the pie with an alternative sweetener.
(The creaminess comes from the cream cheese mixture but don’t tell your guests; they’ll never guess the secret ingredient!)
This recipe is courtesy of The Old Farmer’s Almanac Everyday Baking.
Buy a pie dough or make pie dough. See how to make the perfect pie crust.
Roll your pie dough into a 13-inch circle and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim.
As this is a “custard” pie, you need to chill and partially “blind bake”* the crust. * Blind baking: With a fork, make indentations inside the bottom an sides of the crust. Line the inside with parchment paper or foil. Add pie weights or uncooked rice or dry beans to weight down the crust. Bake in a 400* oven for 6 to 8 minutes, just until the bottom of the crust no longer looks raw. After taking it out of the oven, carefully remove the liner and weights, and reset your oven temp to 350°.
6 ounces cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs plus 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup mashed pumpkin
1/2 cup light cream
Preheat the oven to 350°F. Put the cream cheese and ¾ cup of sugar into a food processor. Process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl.
In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add to the cream cheese mixture along with the pumpkin and light cream. Purée, scraping down the sides of the bowl.
Carefully pour the filling into the pan. Place the pie on the center oven rack and bake for about 50 minutes. When done, the filling will be “set”—puffed around the edges, less so in the center. The edges will have a dull finish; the center will be shiny.
Transfer to a rack and cool completely. Refrigerate for 4 hours, uncovered, before serving. To refrigerate longer, cover loosely with tented foil.
Entrée (Main Course)
YIELDS: 8 serving(s) PREP TIME: 20 mins TOTAL TIME: 2 hrs
1 tbsp. extra-virgin olive oil
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, peeled and finely chopped
1 c. finely chopped portobella mushrooms
2 (15-oz) cans chickpeas, drained and rinsed
1 c. panko breadcrumbs
1/4 c. freshly chopped parsley, plus more for garnish
2 tbsp. low-sodium soy sauce
1 tbsp. vegan Worcestershire sauce
1/4 c. ketchup
1/4 c. barbecue sauce
1/2 tsp. smoked paprika
Freshly ground black pepper
Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper.
In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.
Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.
Add cooked vegetables, breadcrumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas.
In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.
Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.
Let cool 10 minutes, then garnish with parsley and serve
CANDIED SWEET POTATO CASSEROLE
A Thanksgiving feast isn’t complete without a homemade sweet potato casserole. Seasoned with the tasty fall flavor of pumpkin pie spice, and finished with fluffy, mini marshmallows
10 servings 15m PREP TIME 55m COOK TIME