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Recipes for 12/1/22

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 Kale,

Carrots

Rutabaga Zucchini, Fancy Tomatoes On the Vine Russet Potatoes(In the large & Jumbo baskets)

Celery (In the Jumbo baskets)

Fuji Apples,

Bananas

Satsuma Mandarins




Meal #1




Entrée ( Main Course)


LAYERED ROASTED VEGETABLES WITH PARMESAN


PREP TIME 15 mins COOK TIME 1 hour TOTAL TIME 1 hour 15 mins

These simple layered roasted vegetables will add a little bit of fancy to your next meal.

Serves: 6


INGREDIENTS

2 large (or 3-4 small) red potatoes, washed and cut into ¼ inch slices

1 small rutabaga, halved and then halved again, cut into ⅛ inch slices

3 large beefsteak tomatoes, cut into ¼ inch slice

1 medium onion, cut into ¼ inch slices

2 medium-large zucchinis, cut into ¼ inch slices

3 tablespoons olive oil divided

2 large cloves garlic, minced

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried basil

¼ teaspoon dried oregano

½ cup shredded Parmigiano Reggiano cheese


INSTRUCTIONS

Preheat oven to 375 degrees.

Add 1½ tablespoon to a large cast iron skillet or baking dish.

Layer vegetables in a repeating pattern, drizzle with 1½ tablespoons olive oil, sprinkle with garlic, salt, pepper and dried herbs.

Cover with foil and bake for 35 minutes.

Remove foil, sprinkle with parmesan cheese, cover with foil again and bake for another 25-30 minutes.

Remove foil for the last 5 minutes and make sure potatoes and rutabaga are tender before removing. Let sit for ~10 minutes.


http://www.nutritiouseats.com/layered-roasted-vegetables-with-parmesan/






Side #1

Apple, Carrot, Celery, and Kale Juice

Easy 4-ingredient kale juice recipe that doesn't taste at all like lawn clippings! Refreshing, hydrating and simply delicious, this green juice is more invigorating than coffee!

Prep Time: 15 minutes Total Time: 15 minutes

Servings: 2

4 Small Green Apples

4 Large Carrots

1 Bunch Kale 8-10 Large Leaves

4 Large Stalks Celery


Instructions

Slice the apples, carrots and celery into juicer friendly pieces.

Feed the ingredients into the juicer starting with kale, then celery, then carrots and then apple.

Stir the juice and serve!

Best served fresh.



https://lovingitvegan.com/apple-carrot-celery-and-kale-juice/#recipe





Side #2

MANDARIN ORANGE KALE SALAD

This mandarin orange kale salad is a smart tasty way to get some healthy greens into a meal. Adding the mandarins along with the sweet bell peppers makes this a very healthy and tasty salad.

Ingredients

1 pound fresh kale

2-3 mandarin oranges

1/2 red bell pepper

1/2 yellow bell pepper

1 small white onion optional

1-2 green onions

Instructions

Wash and trim the kale.

Peel and separate the mandarin oranges into sections.

Slice the bell peppers and onion.

Chop the green onions.

Toss peppers, oranges, and onion with olive oil salad dressing.

Serve and enjoy.


https://www.realfoodforlife.com/mandarin-orange-kale-salad/




Dessert

Banana Mandarin Bread


A nice addition to the yummy banana bread


Prep Time20 mins Cook Time1 hr Total Time1 hr 20 mins

Equipment

9×5 inch loaf pan

Ingredients

2 cups Flour all-purpose, unbleached

3/4 cup Brown sugar

1 teaspoon Baking soda

2 Eggs beaten

1/4 teaspoon Salt

2 cup Bananas overripe, mashed

2 Mandarin Medium large, cut into 1 inch cubes

1/2 cup butter melted

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease the loaf pan. Or use the parchment paper to cover the bottom of the pan.

In a large bowl, combine flour, baking soda & salt. In a separate bowl, mix the butter and brown sugar together. Stir in eggs, mashed bananas and mandarin cubes until well blended. Stir banana mandarin mixture into flour mixture; stir just to moisten then fold them by a spatula to make sure the flour is mixed well.

Bake in preheated oven for 50-60 minutes. Test the bread using a toothpick inserted into center of the loaf. It’s done if the toothpick comes out clean. Let the bread cool in pan for 10 minutes then bring the bread to a cooling rack.




https://lingscorner.com/2020/04/banana-mandarin-bread/


Meal #2



Entrée (Main Course)

Rutabaga Carrot Ginger Soup

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour


Serves: 8 to 10

Ingredients

3-4 cups peeled, cubed rutabaga (one large or two small rutabagas)

5 cups peeled, sliced carrots

1 ½ cup chopped celery

1 cup chopped onion

1 ½ cups cubed potato

2 large garlic cloves, minced

2 tablespoons olive oil

5-7 cups vegetable stock

1 teaspoon salt

2 tablespoons grated fresh ginger

Fresh pepper to taste

1 cup coconut milk

2 tablespoons prepared Dijon mustard

Instructions

Cut the vegetables and mince the garlic. The potato and rutabaga should be cut to a similar size, about ¼ to ½-inch square.

Place the oil in a large cook pot over medium to medium-high heat until oil is heated through. Add the vegetables, in no particular order, the rutabaga, carrots, celery, onion, potato and garlic.

Stir to coat the vegetables in the oil and allow to cook for 5 minutes, or until the vegetables begin to give up their liquid. Stir a few times.

Add the salt and the grated ginger. Cover everything with about 5 cups of the vegetable broth. Make sure the vegetables are just covered with the stock, and reserve the remainder.

Bring to a simmer (about 10 minutes) and allow everything to cook for an additional 25 minutes, or until the vegetables, especially the rutabaga and potato, are fork tender.

With an immersion blender, purée the pot contents. Add the pepper to taste, the coconut milk and the mustard. Stir and heat everything through. Incorporate more stock until soup reaches the desired consistency.



https://wolffsapplehouse.com/rutabaga-carrot-ginger-soup/






Side #1


MAPLE ROASTED CARROTS, APPLES AND ONIONS

Yields 4


Ingredients

2 tbsp organic olive oil, divided

4 large organic carrots, peeled and ends discarded

1 medium onion, peeled and ends discarded

1/4 cup orange juice

1 tbsp minced fresh dill weed, or to taste

Kosher salt and freshly ground black pepper, to taste

3 organic medium-tart apples

2 to 3 tbsp pure maple syrup


Instructions


Preheat the oven to 350°F. Pour oil into a small bowl and lightly brush two shallow au gratin dishes with about 1 tsp of the olive oil each.

Prepare the Vegetables: Cut the carrots crosswise, dividing it by thickness of carrot, about 2/3 of the thicker end and 1/3 of the thinner end. Take the thicker ends and cut in half lengthwise, then each half into thirds. For the narrow ends, cut in half lengthwise and if needed each half in half again. You will wind up with 6 pieces from the thick top end and 2 to 4 pieces from the tapering end, each about the same thickness. NOTE: If you are using baby carrots, which are very tender, reduce the cooking time to compensate.

Cut the onion in half lengthwise. With a very sharp knife, slice lengthwise into thin wedges. Evenly divide the carrots between the two oiled au gratin dishes. Tuck the onion wedges in between the carrots, distributing them evenly between the two dishes.

Add the orange juice to the dishes, brush with the remaining oil, sprinkle with dill, and season with salt and pepper. Place, uncovered, in the hot oven. Bake for 20 minutes, 30 if you are using gigantic carrots.

Prepare the Apples: While the carrots and onions are baking, cut the apples. The fastest way to cut apples is to take a thin slice off the bottom so that they sit flat. Then make two cuts, on either side of the center core (which is about 3/4-inch thick). Spin the apple and slice off the two remaining thin sections on either side of the core. Lay the apple pieces, flat side down, and slice vertically into thin wedges.

Remove the pans from the oven and carefully add the apples, again interspersing them with the vegetables in both dishes. Drizzle with the maple syrup. Return to the oven and continue baking for an additional 20 to 30 minutes or until golden brown and slightly crispy at the edges. Adjust seasoning if desired with more salt and pepper.

To Serve: Plate the fruit and vegetables and drizzle with a little of the pan juices. Drizzle with a little more of the dill if desired.

Notes

Make Ahead: If you want to prepare this ahead, cook carrots and onions as directed. Add the apples and bake for 10 minutes. Remove from the oven, let cool, cover and refrigerate up to overnight. To reheat, place in oven and bake for about 15 to 20 minutes to warm through and finish baking apples.




https://theheritagecook.com/fall-fest-maple-roasted-carrots-apples-and-onions/






Side #2

KALE WITH ONION, CELERY, AND TOMATO

Ready In:40 mins Serves: 4

INGREDIENTS

1 tablespoon olive oil

1 medium onion, chopped

2 -3 stalks celery, chopped

8 ounces vegetable stock

1 1⁄2 teaspoons salt (or to taste)

1 teaspoon pepper (or to taste)

1 bunch kale, chopped (leaves only)

1 medium tomatoes, chopped

DIRECTIONS

Heat the olive oil in a medium-sized pot.

Sauté the onion and celery over medium heat, about five minutes, to release flavors.

Reduce heat, stir in kale (note: will shrink a lot).

Add stock, salt and pepper.

Cook, covered, on medium heat for 30 minutes, stirring every 10.

Add tomato during the last 5 minutes.

Enjoy!


https://www.food.com/recipe/kale-with-onion-celery-and-tomato-350852

Mexican Roasted Broccol



Dessert

Potato Caramel Cakes

Potato Caramel Cakes are gluten-free and over-the-top delicious. Reminiscent of Sticky Toffee Pudding, this is a treat you and your guests won't be able to get enough of.

*The caramel and mashed potatoes can be made before ahead of time.



PREP TIME45 mins COOK TIME20 mins TOTAL TIME1 hr 5 mins

SERVINGS10




INGREDIENTS

1 (1-pound) Russet potato (to make 2 cups mashed potatoes -- see instruction no. 1)

1½ cups granulated sugar

¼ cup plus 2 tablespoons water

¼ cup plus 2 tablespoons unsalted butter

¼ cup plus 2 tablespoons heavy cream

1½ tablespoons sour cream

1⅛ teaspoon salt

1⅛ teaspoon cinnamon

½ teaspoon cardamom

¼ teaspoon nutmeg

1 tablespoon pure vanilla extract

1 large egg

¼ cup Gluten-Free All-Purpose Flour

2 teaspoon baking soda

3 tablespoons grapeseed oil

coarse sea salt for sprinkling






INSTRUCTIONS

For the potato: Peel the potato and cut it into large chunks. Add the chunks to a pot with cold water to cover them. Bring to a boil and then turn the heat down to a strong simmer. Cook just until the potatoes are fork tender. (Stick a fork into the largest chunk and if the potato falls right off, they're done.) Drain, and then mash until super smooth. If you have a ricer, that's perfect. Or you can press them through a fine mesh strainer with the back of a large spoon. We want 2 cups mashed potatoes. Set aside.

While the potatoes are cooking, make the caramel: In a medium-sized saucepan, combine the water and sugar. Cook this mixture over low-medium heat, until the color is a very dark amber. This should take about 20 minutes. Do not ever stir this mixture! Once you've achieved the dark color, reduce the heat to low and carefully whisk in the butter, cream, and sour cream. Stand back! When you add these ingredients, the mixture will likely hiss and bubble up. Continue to whisk until it's smooth. Then add the salt, cinnamon, cardamom and nutmeg. Stir to blend, and remove from the heat and let it cool to room temperature.