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 Sarasota Organic Romaine Lettuce
Broccoli Crowns FL
Green Cabbage (In the large & Jumbo baskets)
Celery (In the Jumbo baskets)
Yellow Squash Fancy Ruby Red Grapefruit
Sautéed Yellow Squash
Cook Time: 10 mins
This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.
3 yellow squash
Extra virgin olive oil, for drizzling
Fresh basil & thyme for garnish, optional
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, grated
2 tablespoons parsley, finely chopped
¼ teaspoon sea salt
Freshly ground black pepper
Bread Crumb Topping
¼ cup panko bread crumbs
¼ cup Vegan Parmesan
1 tablespoon chopped parsley
¼ to ½ teaspoon sea salt
pinch of red pepper flakes, optional
Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
BLTA Chicken Salad Lettuce Wraps
Chicken Salad with all the flavors of a bacon lettuce tomato and avocado sandwich, without the heavy bread! This chicken salad is so flavorful and so hearty, and even carb lovers will love this lettuce wrap recipe!
Ready in: 20 minutes
1/2 cup plain fat free Greek yogurt
1/4 cup mayonnaise (I used full fat for richer flavor)
2 tsp fresh lemon juice
2 tbsp thinly sliced green onions
1 Tbsp minced parsley
Salt and freshly ground black pepper
3 cups diced cooked and chilled chicken breast
6 slices bacon , cooked and chopped
1 1/2 cups grape tomatoes , halved
1/2 cup diced celery*
1 medium avocado (fairly firm but ripe), diced
Romaine lettuce leaves , for serving
In a medium mixing bowl stir together Greek yogurt, mayonnaise, lemon juice, green onions, parsley while seasoning with salt and pepper to taste.
Add chicken, bacon, tomatoes and celery to a large mixing bowl (if you want some of the ingredients to show through set some aside to sprinkle over the top of the salad before serving). Add in the dressing mixture and toss to coat. Gently toss in avocado. Serve over lettuce leaves (or in bread slices).
*I didn't add celery the first time I made it which is why it isn't pictured but the second time I decided to try it and I like it much better with the celery. I like the crunch it adds.
Recipe source: adapted from allrecipes
Light and refreshing cucumber salad - perfect for a warm summer day. It's a great side for just about anything you put on the grill - chicken, steak and fish.
Prep Time 15 minutes
Total Time 15 minutes
AUTHOR Neli Howard | Delicious Meets Healthy
2 long English cucumbers, sliced
1 medium onion, sliced
1/4 cup white wine vinegar
1/4 cup water
1 Tablespoon sugar , (or coconut sugar or sweetener of choice)
1/3 cup fresh dill, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Mix cucumber and onions in a large bowl. Season with salt and pepper.
Mix white wine vinegar, water, sugar in a small bowl. Pour over the cucumbers and onions, and toss to coat.
Sprinkle some fresh chopped dill and toss salad.
Use English cucumbers for this salad - they have thin skin and peeling is not required. You can also use Persian cucumbers which are smaller in diameter.
Use fresh dill for the most delicious flavor.
You can use a mandoline to slice the cucumber and red onion into even and thin slices. Of course, if you prefer you can use a knife.
This recipe is best served immediately since the cucumber becomes watery over time. But you can prepare it 3-4 hours ahead of time and refrigerate it.
If you are planning to refrigerate it overnight, season the sliced cucumbers with salt and place them in a colander sitting in a bowl in the refrigerator for about 30 minutes to 1 hour. Allow the salt to draw out the excess moisture. Once the cucumbers have drained, discard the liquid and continue with the recipe.
One Bowl Chocolate Chip Banana Bread
for 6 servings
3 ripe bananas
⅓ cup butter, melted
½ cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
salt, to taste
1 ½ cups all-purpose flour
½ cup mini chocolate chips
Preheat oven to 350˚F (180˚C).
In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
Bake for 50 minutes to an hour, or until a toothpick comes out clean.
Cool completely before serving.
Creamy Vegan Pasta
2½ cups small shell pasta
1 tablespoon extra-virgin olive oil
1 small yellow onion, chopped
5 cups broccoli florets, chopped stems, and leaves (keep stems separate)
¼ cup toasted pine nuts
lemon wedges, for serving
For the creamy vegan pasta sauce:
1½ cups cooked white beans, drained and rinsed
¼ cup vegetable broth, more as needed
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ cup nutritional yeast*
1 garlic clove, minced
¼ teaspoon onion powder
½ teaspoon sea salt
freshly ground black pepper, to taste
Make the sauce: In a blender, combine the white beans, broth, lemon juice, olive oil, nutritional yeast, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat.
Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.
Romaine Salad with Walnuts and Beets
3 tablespoons walnut oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
Sea salt and freshly ground pepper to taste
8 cups torn romaine leaves
1/2 cup slivered red onion
1/2 cup coarsely chopped and toasted California walnuts, divided
1 package (8 ounces) baby beets, cooked, peeled and quartered
1/2 cup shaved Parmesan cheese
In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.
In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining walnuts. Season with additional pepper, if desired.
prep Time: 5 mins
Cook Time: 15 mins
These roasted radishes have a delicious mellow flavor and crisp-tender bite. Serve them on their own as a side dish or top them with radish green pesto. Find more serving suggestions in the post above!
9 to 12 medium red radishes, halved
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Lemon juice, optional
Preheat the oven to 450°F. Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down.
Roast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite. If you prefer softer radishes, roast them longer.
Serve with squeezes of lemon and season to taste. These are also wonderful with dollops of radish green pesto or tossed into this radish salad.
Broiled Grapefruit with Honey Yogurt and Granola
Simply prepared grapefruits, broiled with a sprinkling of sugar, are a beautiful, light brunch option. Serve with honey-sweetened yogurt and a handful of granola for substance.
3 grapefruits (I used the sweet Texas Rio Star variety)
6 tablespoons raw sugar or brown sugar (you’ll need two tablespoons of sugar per grapefruit)
sprinkle ground ginger
sprinkle ground cinnamon
dash sea salt
Greek yogurt or thick goat’s yogurt
honey, for drizzling
granola (a few handfuls)
Preheat broiler. Make the bases of your grapefruit halves flat so they don’t wiggle around: slice off about 1/4-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.
In a small bowl, mix together the raw sugar or brown sugar (I used a mixture of both) with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you’d like) and a handful of granola.
Menu # 3
Better Broccoli Casserole
Broccoli casserole made better with roasted fresh broccoli, cheddar cheese, creamy quinoa and irresistible, garlicky whole grain bread crumbs. This healthy casserole is easy to make and tastes amazing! Recipe yields 6 to 8 servings.
2 cups vegetable broth or water
1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
2 tablespoons olive oil
3/4 teaspoon salt
10 twists of freshly ground black pepper
1/4 teaspoon red pepper flakes, omit if sensitive to spice
8 ounces (about 2 1/2 cups) freshly grated cheddar cheese, divided
1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
1/2 tablespoon butter or 1 1/2 teaspoons olive oil
1 clove garlic, pressed or minced
1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)
Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.
Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.