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Recipes for 11/17/22

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,

Green Beans

Garnet Sweet Potatoes(large)

Delicata Squash,

Russet Potatoes,

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




Meal #1




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.


Ingredients

1 Delicata squash, cut into 1/4th inch thick half-moons and seeds discarded

2 tbsp olive oil, divided

Salt

Pepper

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

1/3 cup grated parmesan cheese


Lemon dressing

Juice of half a lemon

3 tbsp olive oil

1 tbsp honey

1 tbsp shallot, minced

Pinch of salt


Instructions

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!




Side #1

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.

Ingredients

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

buttered breadcrumbs


Instructions

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.




Side #2


Vegan Mashed Potatoes

YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 30 mins

Ingredients

3 lb. potatoes, peeled if desired, halved

Kosher salt

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


Directions

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.






with:

Vegetarian Mushroom Gravy

YIELDS: 8 COOK TIME: 10 mins TOTAL TIME: 15 mins


Ingredients

2 tbsp. extra-virgin olive oil

1/2 onion, finely chopped

4 oz. mushrooms, finely chopped

Kosher salt

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



Directions

Step 1

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.

Step 2

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.

Step 3

Taste and season with more salt and pepper if needed, then serve warm.










Dessert

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.

For Crust:

Instructions


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°.

For Filling:

Ingredients


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


Instructions

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.








Meal #2



Vegan Meatloaf

YIELDS: 8 serving(s) PREP TIME: 20 mins TOTAL TIME: 2 hrs

Ingredients

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

Kosher salt

Freshly ground black pepper


Directions


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





Side #1

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


Ingredients

1/2 cup firmly packed brown sugar, divided

2 tablespoons orange juice

1 1/2 teaspoons Pumpkin Pie Spice, divided

3 pounds sweet potatoes, peeled and cut into 1-inch pieces

4 tablespoons butter, divided

1/4 cup flour

1/2 cup chopped pecans

2 cups miniature marshmallows


INSTRUCTIONS

Preheat oven to 375°F.

Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl.


Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.


Bake 45 minutes or until potatoes are slightly tender.


Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.


Remove casserole from oven and stir gently to coat potatoes in syrup.

Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.
















Side #2

Vegan Stuffing

YIELDS: 8 serving(s) REP TIME: 25 mins TOTAL TIME: 1 hr 40 mins


Ingredients

1 loaf of crusty country bread

Cooking spray

3 tbsp. extra-virgin olive oil

1 large onion, diced

4 stalks celery, thinly sliced

6 cloves garlic, minced

2 c. vegetable stock or water

Kosher salt

Freshly ground black pepper

3 sprigs thyme, stems removed

2 sprigs sage, finely chopped

1 sprig rosemary, finely chopped


Directions


The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)


Preheat oven to 350° and grease a 3-quart baking dish with cooking spray. Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes.

Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent. Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon. Season with salt and pepper.

Mix bread with vegetable mixture and chopped herbs until well combined and transfer to prepared pan.

Cover tightly with foil and bake for 40 minutes. Remove foil and continue to bake until stuffing is golden brown and crisp on top, about 35 minutes more.




Mexican Roasted Broccoli












Dessert


Rum Pumpkin Cheesecake Recipe

Love cheesecake and pumpkin pie? Have both with our outrageously delicious rum pumpkin cheesecake with maple cream!

Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings 12 servings

Ingredients

crust

3/4 cup graham cracker crumbs

3 Tbsp unsalted butter melted

1 tsp cinnamon

2 Tbsp brown sugar


filling

32 oz cream cheese softened

1 1/2 cups sugar

5 large eggs

1/4 cup all-purpose flour

2 cups pumpkin purée

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp allspice

2 Tbsp spiced rum

topping

1 1/2 cups sour cream

1/4 cup sugar

1 1/2 Tbsp pure maple syrup

Instructions

To make the crust, mix graham cracker crumbs, butter, cinnamon and brown sugar together. Press mixture into bottom of 10" springform pan

Preheat oven to 325 degrees.

To make the filling, beat cream cheese using mixer with whip attachment until fluffy and no lumps remain. Add sugar gradually while mixer is on low speed. Incorporate eggs one at a time, scraping sides of bowl often. Sift in flour and spices, mix well. Add pumpkin purée and rum then beat until smooth. Pour filling into prepared crust.

Bake 30-40 minutes until edges are set and center is slightly wobbly (cake will become firmer after cooling; the middle should not be firm).

While the cheesecake is baking, mix up the topping. Whisk sour cream, sugar, and maple syrup together until smooth. Spread evenly over top of cheesecake. and return cheesecake to oven for 8 minutes. Cool completely before unmolding.

Notes

Even people who don’t love pumpkin pie will request second servings of our rum pumpkin cheesecake with maple cream recipe!









Meal # 3




Entrée (Main Course)


ROASTED POTATO KALE SALAD WITH BALSAMIC VINAIGRETTE


This beautiful, nourishing kale and potato salad features warm roasted potatoes and Brussel sprouts for delicious morsels in every bite.

INGREDIENTS


For the Vinaigrette

3 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

2 tablespoons extra virgin olive oil or avocado oil (sub vegetable broth or water for oil-free)

1 tablespoon dijon mustard

1 1/2 tablespoons pure maple syrup

1/2 teaspoon sea salt

1/2 tsp black pepper

2 cloves garlic, minced


For the Kale Salad

2 medium to large-sized russet potatoes (about 1/2 a potato per serving)

4 cups halved brussels sprouts (about 1 cup per serving)

6 cups de-stemmed and finely chopped kale (about 1.5 cups per serving)

8 tbsp dried cranberries (2 tbsp per serving)

8 tbsp chopped walnuts (2 tbsp per serving)

salt and pepper for roasting the potatoes and brussels sprouts

olive or avocado oil cooking spray for roasting the brussels sprout


INSTRUCTIONS


To Make the Dressing

To make the dressing, add all ingredients to a container and either shake or whisk vigorously or add to a small blender cup and process to combine.

To Make the Roasted Potatoes and Brussel Sprouts

Pre-heat the oven to 400 degrees.

Line two baking pans with silicone baking mats or parchment paper.

Cut the ends of the Brussel sprouts and cut them in half, place on one of the pans.

Cut the potatoes into small cubes and place on the other baking pan.

Spray the brussels sprouts with a light coating of olive oil or avocado oil cooking spray or drizzle with about 1/4 tsp olive oil.

Sprinkle salt and pepper over both the potatoes and Brussel sprouts and use your hands to make sure everything is well-coated.

Place both pans in the oven. Roast the Brussel sprouts for about 25-30 minutes until starting to brown. Roast the potatoes for 40-45 minutes until tender, puffy and browned.

To Assemble the Warm Kale Salad

Remove the kale leaves from the tough stems and chop the leaves into bite-sized pieces. Drizzle the chopped kale with 1/4 tsp olive oil and massage with your hands until soft and dark green.

Divide the kale between 4 servings and top each with equal amounts of the potatoes, brussels sprouts, cranberries and walnuts.

Spoon the dressing evenly over each salad and serve right away.




Side #1

Microwave Herbed Green Beans

Total Time Prep/Total Time: 20 min.

Makes 6 servings

Rosemary and basil complement green beans, celery and onion in this savory side dish



Ingredients

1-pound fresh green beans, cut into 2-inch pieces

2 tablespoons water

1/2 cup chopped onion

1/4 cup finely chopped celery

1 to 3 tablespoons butter

1 garlic clove, minced

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried basil

Directions

Place the beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 3 to 4-1/2 minutes or until tender; set aside. In another dish, combine the remaining ingredients. Cover and cook on high for 1-1/2 minutes or until onion is tender. Drain beans. Drizzle with onion mixture; toss to coast.






Side #2

Marinated and Grilled Portobello Mushrooms

Servings: 6



1/2 cup dry red wine 1/2 cup sunflower oil 1/2 cup orange juice 1 tablespoon chopped fresh basil 6 large portobello mushrooms, stems removed

Stir together the marinade ingredients: wine, oil, juice, and basil. Pour a little marinade in the bottom of a 9- by 13-inch pan, place the mushrooms in stem side up, and pour the remaining marinade over the top. Let stand at room temperature for 1 hour, turning occasionally.

Place the mushrooms stem side down on a medium-hot grill; cover, open the vents, and cook about 3–4 minutes, until moist on that side. Turn and cook an additional 3–4 minutes, until just firm to the touch on top.

Serve with Yogurt-Dill Sauce and/or Romesco Sauce (see below). Serves 6.

Tips & Tricks

If you’ve been following along, you know I love to grill vegetables. Mushrooms are no exception; actually, their texture makes them more like grilling meat than many other vegetables. So watch and turn them with the same care you would fish or steak to avoid overcooking.

We simply marinated and grilled these mushrooms for a crowd, allowing people to top them as they wished with sauces (see below) or lay them on the accompanying green salad. You could also substitute them for hamburgers, sliding one into each bun and dressing it with your burger basics or an upscale set of flavors.

At home, we often stuff these giant mushrooms before grilling them, finely dicing the removed mushroom stems and sautéing them with minced garlic, peppers, onion, cheese, and spices. Fill the mushrooms with the stuffing when you flip them and then complete the grilling time.


Yogurt-Dill Sauce

Servings: 1-1/2 cups

Difficulty: 1

1-1/2 cups Fresh Yogurt 1–2 cloves garlic, minced 3/4 teaspoon dry mustard 1 tablespoon chopped fresh dill salt and pepper to taste dash of hot pepper sauce

Combine all ingredients in a small bowl. Let sit 1 hour or more in the refrigerator before serving so that the flavors can blend. Serve over Marinated and Grilled Portobello Mushrooms, salmon, steaks, or potatoes, or thin with 1/4–1/2 cup of olive oil to use as a salad dressing. Makes about 1-1/2 cups.


Romesco Sauce

Servings: 1-1/2 cups

Difficulty: 1

1 pint jar Marinated Red Bell Peppers 1/4 cup almonds 1 tablespoon fresh rosemary, coarsely chopped 1 tablespoon fresh oregano leaves 1 teaspoon sugar 1 teaspoon salt 1/2 home-smoked dried serrano or pinch of hot red pepper flakes

Drain the peppers, reserving the lemon oil they are packed in. Process the almonds in a food processor until coarsely ground; add the herbs and spices and process until finely ground. Add the roasted red peppers; process until the sauce is smooth but thick. Thin to your desired thickness with the reserved lemon oil, adjusting the spices as needed to taste. Let sit 30 minutes at room temperature before serving to let the flavors combine. The sauce can be stored covered in the refrigerator for 1 week; bring it back to room temperature and stir before serving. Makes 1-1/2 cups.




Dessert

Creamy Pumpkin Pie Bars (Vegan + GF)

Crazy-delicious Pumpkin Pie Bars made entirely in the blender with 10 ingredients! Plus, naturally sweetened and a no-fuss crust. The perfect plant-based, gluten-free dessert for fall!

PREP TIME 4 hours 30 minutes COOK TIME 1 hour 15 minutes

TOTAL TIME 5 hours 45 minutes

Servings 9 (bars)


Ingredients

CRUST

1 cup gluten-free rolled oats

1 1/2 cups almond flour* (not meal // or 1 cup raw almonds*)

1/4 tsp sea salt

1 Tbsp maple syrup

FILLING

2 3/4 cups pumpkin purée

1/4 cup maple syrup

2 1/2 Tbsp cornstarch

1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)

1/4 tsp sea salt


FOR SERVING optional

Instructions

Preheat oven to 350 degrees F (176 C) and line an8x8 in baking dish with parchment paper (adjust number/size of dish if altering batch size).

Make crust by adding oats to a blender or food processor and blending/mixing until you reach the consistency of oat flour (if using raw almonds, mix them with the oats at this time).

Add almond flour (not meal*), sea salt, coconut sugar and mix once more. Then add maple syrup and melted coconut oil and mix/pulse to combine. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. If it appears or feels too dry, add more coconut oil.

Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and pressing down to pack the crust into place, making an even, firmly packed layer.

Bake for 20 minutes, then set aside to cool.


In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor. I also added a pinch of ground cinnamon. Set aside.

Once the crust is baked, pour the filling into the crust, and tap on counter to remove air bubbles. Bake for 50 minutes – 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top – this is normal.

Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

Once cooled, gently lift bars out of dish and slice into 9 bars (adjust if altering batch size). I also sliced the edges off mine for appearance, but this is optional.

Serve with coconut whipped cream* and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). Store leftovers in the refrigerator up to 3 days, though best when fresh.


*Coconut whipped cream is made by:

Selecting a good quality brand of coconut milk or coconut cream (see recommendations below)

Chilling can overnight in the refrigerator to harden (chilling in the freezer doesn’t work as well)

Scooping hardened coconut cream into a mixing bowl and leaving any clear liquid behind.

Whipping with a hand mixer or stand mixer until light peaks form

Optionally sweetening with sifted powdered sugar or stevia to taste (liquid sweeteners can weigh it down)






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