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
Red Beets (In the large & Jumbo baskets)
Gala Apples, Extra Fancy
Lemons (In the Jumbo baskets)
Entrée ( Main Course)
A classic Minestrone recipe full of delicious vegetables!
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 8 servings
1 medium onion diced
1 large carrot peeled and sliced
1 celery rib sliced
3 garlic cloves minced
2 cups shredded green cabbage
¼ cup chopped fresh parsley
3 tablespoons chopped fresh basil
¼ cup olive oil
5 cups vegetable stock
28 ounces canned diced tomatoes
2 teaspoons dried Italian seasoning
1 bay leaf
1 Parmesan rind optional
1 small zucchini diced
15 ounces garbanzo beans drained and rinsed
4 ounces tender green beans trimmed, cut into 3/4” pieces
4 ounces small shell shaped pasta
Salt and pepper to taste
½ cup freshly grated Parmesan for garnish
Prep the onion, carrot, celery, garlic, cabbage, parsley, and basil and set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 1 additional minute.
Add the stock, tomatoes, parsley, basil, Italian seasoning, bay leaf and Parmesan rind (if using). Bring to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes.
Add the zucchini, garbanzo beans, and green beans and simmer for an additional 10 minutes. Remove and discard the bay leaf and Parmesan rind.
While the soup simmers, bring a large pot of salted water to a boil over high heat and cook the pasta according to the package directions. Drain. Add the cooked pasta to the soup pot and season the soup to taste with salt and pepper.
Serve immediately. Pass grated Parmesan separately.
Grilled Eggplant with Lemon and Garlic
Serves 4 to 6
2 small to medium purple eggplants
1/4 cup extra virgin olive oil plus a little more for drizzling
3 large cloves garlic, finely minced
1/2 cup chopped parsley
Slice the eggplants into rounds just under 1/2 inch and using a pastry brush, brush the exposed sides with the oil. (Make sure that each surface is covered). Lightly salt the slices and then take them to the grill and over medium heat, grill them until a bit charred and softened.
Arrange about half of the slices on a dinner plate, sprinkle with half of the garlic and squeeze the juice of one lemon over. Drizzle with just a bit of olive oil. Lightly salt again and sprinkle half of the parsley over. Arrange the remaining eggplant slices over and repeat the process.
Cover the plate tightly and refrigerate for at least 2 hours(longer is better). Bring to room temperature to serve.
Warm Orzo Salad with Beets & Greens
Serves 6, as a side dish
3/4 pounds beets, with greens attached ( Can use other greens like Kale or Chard if beets greens not available)
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 cloves garlic, minced
8 ounces orzo pasta
3 ounces feta cheese, crumbled
kosher salt & freshly ground pepper
Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside.
Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.
Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes.
Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve
Tourte de Blettes (Swiss Chard and Apple Pastry)
A specialty from Nice, in the south of France, this dessert surprises anyone outside of Provence or Italy (where they make a similar sweet), because few people think of putting greens in a tart.
7 cups roughly chopped Swiss chard leaves; inner stems removed (1 1/2 lb.)
2/3 cup part-skim ricotta cheese
1/2 cup confectioners' sugar, plus more for sprinkling
1/2 cup plus 1 tsp. egg substitute, divided
1/2 cup low-fat milk
1/3 cup dried currants
1/3 cup plus 1 Tbs. sliced toasted almonds
1/8 tsp. ground nutmeg
1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
1 Fuji or Gala apple, peeled, cored, and cut into 1/4-inch slices
Preheat oven to 375°F. Blanch Swiss chard in large pot of boiling water 15 seconds, or until wilted. Drain, and rinse under cold water. Squeeze out excess liquid. Set aside.
Combine ricotta and confectioners’ sugar in bowl. Whisk in 1/2 cup egg substitute and milk. Add chard, currants, 1/3 cup almonds, and nutmeg.
Cut pastry sheet in half. Roll each half into 10- x 9-inch rectangle on floured work surface. Place 1 piece puff pastry over 8-inch-square nonstick baking pan and press into sides of pan. Spoon in chard mixture and arrange apple slices on top. Place remaining piece of pastry on top of apples and roll edges to seal. Brush with remaining 1 tsp. egg substitute, and sprinkle with remaining 1 Tbs. almonds.
Prick pastry top with knife to vent. Bake 45 minutes. Cover with foil, and bake 45 minutes more, or until pastry is golden. Cool on wire rack, and sprinkle with confectioners’ sugar before serving.
Entrée (Main Course)
Zucchini, String Bean and Eggplant Stew
Prep: 10 min Cook: 35 min
1/4 cup olive oil
2 medium onions julienned
4 garlic cloves
1 bunch scallions sliced
1-pound green beans
3 medium diced zucchinis
3 medium eggplant diced mediums
2 large tomatoes diced medium
2 large tomatoes grated on box grater
1 can crushed tomatoes with juice
2 ounces extra virgin olive oil
1/2 cup parsley chopped
In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper, fold in parsley and drizzle extra virgin olive oil.
Apple Walnut Rainbow Swiss Chard Salad
Prep Time 20 minutes Servings 6 servings
1/2 tablespoon honey
2 tablespoons apple cider vinegar
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups Swiss chard thinly sliced
2 medium apples washed, cored, and thinly sliced
1 large rib celery thinly sliced
1/2 small onion thinly sliced (or 4 scallions, thinly sliced)
1/2 cup walnuts toasted and coarsely chopped
Whisk together all ingredients for the dressing in a large bowl.
Toss in all salad ingredients except the walnuts.
Transfer the salad to a serving bowl, sprinkle the walnuts on top, and serve.
APPLE CELERY SOUP
PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins
SERVINGS 4 CUPS
8 oz. apples cored and chopped
8 oz celery stalks chopped
1 medium potato peeled and chopped
1 medium onion peeled and chopped
3-4 cloves garlic peeled and sliced
1 inch ginger peeled and chopped
½ cup celery leaves chopped
1 tsp coriander powder
1 tbsp lemon juice
1 tbsp olive oil
½ tsp pepper powder
¾ tsp salt
3 cups vegetable stock or water
¼ tsp turmeric powder
Heat oil in a saucepan over medium heat.
Add chopped onion garlic and ginger. Sauté till the onion becomes soft.
Add celery, apples and potato. Mix well.
Cover the pan and allow the mixture to cook or sweat for 5 minutes over low heat.
Add the stock or water. Simmer the mixture till the potato and celery stalks are cooked.
Allow the mixture to cool a bit. Add celery leaves.
Puree or blend the mixture in a food processor.
Pass the liquid through a sieve. This will help to catch any celery fibers or strings.
Return the soup to the saucepan.
Add salt, pepper, turmeric powder, and lemon juice.
Heat the soup gently and NOT to a rolling boil.
Serve hot soup with your favorite bread and lemon slices.