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
Rutabaga Zucchini, Fancy Tomatoes On the Vine Russet Potatoes(In the large & Jumbo baskets)
Celery (In the Jumbo baskets)
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.
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
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.
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
4 Small Green Apples
4 Large Carrots
1 Bunch Kale 8-10 Large Leaves
4 Large Stalks Celery
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.
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.
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
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.
Banana Mandarin Bread
A nice addition to the yummy banana bread
Prep Time20 mins Cook Time1 hr Total Time1 hr 20 mins
9×5 inch loaf pan
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
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.
Entrée (Main Course)
Rutabaga Carrot Ginger Soup
Prep time: 20 mins Cook time: 40 mins Total time: 1 hour
Serves: 8 to 10
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
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.
MAPLE ROASTED CARROTS, APPLES AND ONIONS
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
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.
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.
KALE WITH ONION, CELERY, AND TOMATO
Ready In:40 mins Serves: 4
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
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.
Mexican Roasted Broccol
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
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
2 teaspoon baking soda
3 tablespoons grapeseed oil
coarse sea salt for sprinkling
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.
Preheat the oven to 350°F and prepare a muffin tin with 12 paper cups (the batter will fill 10 to 12).
In a large mixing bowl, combine 1 cup of the caramel sauce with the mashed potatoes, vanilla, and egg. Mix just until its smooth.
Add the flour and baking soda and mix until it's completely incorporated, and then fold in the oil.
Using a large spoon or ice cream scoop, add the batter to your paper cup lined muffin tins, filling each one about ¾ of the way.
Bake in the preheated 350°F oven until they've risen just above the surface and are firm, about 25 minutes.
Let them cool for about 20 minutes. They will sink in the center -- that's okay.
Ever so gently remove the papers, placing the cakes upside down on a cooling rack as you go.
Place the rack on a baking sheet and then drizzle the remaining ½ cup of caramel sauce over the cakes. (I like to coat the tops, and then let it drip down the sides.)
Let them sit for a couple of minutes, and then lightly sprinkle each one with a bit of coarse sea salt.
This will not be a light and fluffy cake -- it will taste almost like pie.
Meal # 3
Entrée (Main Course)
LEMON BUTTERED SALMON WITH ZUCCHINI & GARLICKY KALE
PREP TIME: 25 MINUTES COOK TIME: 20 MINUTES SERVES: 4
For the Salmon
1 cup of rice
1/2 of a preserved or regular lemon (see note)
1 1/2 pounds skin-on salmon or steelhead fillet
salt and pepper
6 tablespoons unsalted butter
2 tablespoons olive oil
1 bunch of scallions, thinly sliced (white and pale green parts only)
2 tablespoons brined capers, drained
1 cup fresh dill, chopped
For the Bowls
1/4 cup olive oil, divided + additional for drizzling
2 small zucchini or summer squash, thinly sliced
3 cloves of garlic, finely chopped
pinch of salt and pepper
pinch of crushed red pepper flakes
1 bunch of kale, torn into bite size pieces
1/2 cup white wine or chicken stock
plain whole milk yogurt for serving
Place the 1 cup of rice in a pot with 1 3/4 cups of water and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to low, cover the pot and simmer until the rice is cooked, about 50 minutes.
Preheat the oven to 325F. Rinse the preserved lemon under cool water to remove excess salt and roughly chop the lemon.
Place the salmon on a rimmed baking sheet and season with salt and pepper.
Heat the butter in a large, heavy bottom skillet over medium-high heat. Cook, swirling occasionally until the butter has started to bubble and brown, 2-3 minutes. Add the olive oil, chopped lemon, and the scallions. Season with salt and pepper and cook, tossing occasionally, until the lemons and scallions have started to brown a bit. About 2-3 more minutes. Add the capers, give the pan another shake and then remove from the heat.
Pour the browned-butter mixture over the salmon (no need to wash the skillet out as you'll be using it to cook the zucchini and kale). Bake the salmon in the preheated oven until just cooked through but still medium-rare, about 12-14 minutes. Remove from the oven and set aside. When cool enough to handle divide the salmon into quarters.
While the salmon cooks, heat 2 tablespoons of the olive oil in the reserved skillet over medium high heat. Add the sliced zucchini and cook until browned on both sides. About 6-7 minutes total. Remove the zucchini from the pan to a plate and keep to the side. Add the remaining oil to the pan along with the chopped garlic. Cook the garlic for about 1 minute. Add the salt, pepper and crushed red pepper flakes and give the pan a shake. Toss in the chopped kale and cook for about 1 more minute. Add the wine or broth and bring to a boil. Reduce the heat and simmer until the kale is wilted and bright green and the liquid has evaporated. About 3 minutes.
Divide the rice between bowls and top with the salmon, chopped dill, zucchini, kale, and yogurt. Season everything with salt and pepper and drizzle each bowl with additional oil if desired.
If you don't have a preserved lemon, you can simply substitute with a regular lemon. The results will be different, but it will still work. Use this recipe as a guide and adjust measurements and ingredients as necessary.
RAW RUTABAGA SALAD WITH APPLES
PREP TIME:15 MINS
Servings: 4 cups
1 rutabaga - trimmed and peeled
2 small apples - or 1 large apple
1 cup finely chopped kale
½ cup chopped walnuts
5 pitted dates - sliced; more to taste
For the dressing
¼ cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
Prepare the rutabaga and apples by slicing them into matchsticks with a knife or by using a julienne peeler. You can also grate the rutabaga and apples with a hand or box grater. I prefer to peel the rutabaga but keep the peels on the apples. Combine the slices with the finely chopped kale in a large bowl. Add the walnuts and dates.
In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated.
Enjoy chilled for about 20 minutes or at room temperature!
This dish is best served right away or chilled for a short time (~20 minutes), since the apple can start to brown after a while.
Store leftovers in an airtight container for up to 3 days.
Feel free to substitute other dried fruit for the dates, such as dried apricots, or other nuts for the walnuts, like pecans or pistachios.
Roasted Potatoes with Tomatoes, Basil, and Garlic
This is a simple and light recipe for potatoes and tomatoes. The roasted tomato gives a light and tangy flavor which balances with the starchiness of the potatoes. Use red or yellow potatoes for the best flavor. Garlic, fresh basil, and a hint of rosemary add to the aroma. My girlfriend loves this as a side with chicken or pork.
Prep Time:15 mins Cook Time:20 mins Total Time:35 mins
2 pounds red potatoes, chopped
1 ½ cups chopped fresh tomatoes
¾ cup fresh basil, chopped
3 cloves garlic, pressed
3 tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes, tomatoes, basil, and garlic with olive oil in the prepared baking dish. Sprinkle with rosemary.
Bake in the preheated oven, turning occasionally until tender, 20 to 30 minutes.
The rutabaga’s slightly sweet flavor plays well in a dessert cobbler, pairing nicely with warm spices, sweet apples, and velvety ice cream.
Makes 8 Servings
¾ cup firmly packed light brown sugar
½ cup granulated sugar
⅓ cup all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
6 cups (¼-inch-thick) slices Honeycrisp apples
4 cups (¼-inch-thick) halved slices peeled rutabaga
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Flaky Pastry Dough (recipe follows)
1 large egg, lightly beaten
Sparkling sugar (optional)
Vanilla ice cream, to serve
Flaky Pastry Dough
1¼ cups all-purpose flour
2 teaspoons sugar
¼ teaspoon kosher salt
½ cup cold unsalted butter, cubed
3 tablespoons ice water
Preheat oven to 375°. Grease a 11×8-inch or 2-quart baking dish with cooking spray.
In a large bowl, stir together sugars, flour, cinnamon, salt, ginger, and nutmeg. Add apples, rutabaga, vinegar, and vanilla, tossing until well combined. Transfer apple mixture to prepared baking dish.
Let Flaky Pastry Dough sit at room temperature until slightly softened, 10 to 15 minutes. On a lightly floured surface, roll dough to a 14×8-inch rectangle about ⅛ inch thick. Cut into 2-inch squares. Shingle squares on top of apple mixture, leaving open spaces to let steam escape. Brush egg wash onto dough, and sprinkle with sparkling sugar (if using).
Bake for 1 hour to 1 hour and 15 minutes, until golden brown and filling is bubbly. Let cool for 30 minutes before serving. Serve warm with vanilla ice cream, if desired.
Flaky Pastry Dough
In the work bowl of a food processor, add flour, sugar, and salt; pulse 4 times to combine. Add butter; pulse until butter is the size of peas. Add water; pulse until a dough ball forms.
Turn out dough onto a lightly floured surface. Form into a disk and wrap tightly with plastic wrap. Refrigerate for 1 hour.