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
Kale Local FL
Fresh picked Turnips Local FL
Italian Parsley FL
Green Peppers FL
Red Radish Local FL (In the large & Jumbo baskets)
Leeks Jewel Yams
Shallots (In the Jumbo baskets)
Entrée (Main Course)
Leeks and Peppers with Linguine
Makes 4 servings
1 (9-ounce) package refrigerated linguine, uncooked
2 medium leeks
1 small green bell pepper, chopped
2 tablespoons olive oil
1 (14.5-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
¼ teaspoon salt
½ teaspoon pepper
2 tablespoons chopped fresh Italian parsley
½ cup crumbled feta cheese
Garnish: fresh Italian parsley sprigs
Cook linguine according to package directions; drain and set aside.
Remove and discard green tops from leeks. Cut white portions in half lengthwise and cut into 1/4-inch slices.
Sauté leek and bell pepper in hot oil in a large skillet 5 to 6 minutes or until tender. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, 2 minutes. Stir in linguine and parsley; cook over medium-high heat, stirring occasionally, until thoroughly heated. Sprinkle with cheese. Garnish, if desired. Serve immediately.
Radishes with Herbed Salt and Olive Oil
BY LEAH KOENIG
Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
1 small garlic clove, very finely minced or pushed through a garlic press (optional)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh tarragon leaves
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/2 teaspoon coarsely ground peppercorns
1 1/2 teaspoons coarse sea salt
1/4 cup extra-virgin olive oil
2 pounds radishes (about 2 dozen), trimmed and halved
Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.
Herb mixture can be made without salt and refrigerated up to 1 day; add salt just before serving. Radishes can be halved and stored in cold water in the refrigerator up to 2 days.
Kale and Citrus Salad
Yield: makes 6 Servings
4 large oranges, peeled and supremed, trimmings reserved
4 tbsp. honey
Salt and pepper, to taste
2 tbsp. olive oil
8-10 cups baby kale (or mature kale, stemmed and torn into bite-sized pieces)
3 tbsp. hulled pumpkin seeds, toasted
2-3 medium shallots, peeled, thinly sliced, and soaked in cold water for 10 minutes
1 1⁄2 cups ricotta cheese
Squeeze juice from orange trimmings into a large mixing bowl to make ¼ cup juice. Add honey, salt and pepper, and whisk in oil. Add kale, pumpkin seeds, shallots, and supremed orange segments, and toss to coat with the dressing. Season to taste with salt and pepper. Add small dollops of ricotta cheese and very gently toss to combine before serving.
Sweet Potato Banana Bread
Super moist texture, the perfect balance of natural sweetness, and studded with chocolate chips, this sweet potato banana bread is quick to become a favorite. Easy to make and lighter on sugar than most banana bread recipes. Perfect for a healthier dessert or fun snack option.
Prep Time10 mins
Cook Time40 mins
3/4 cup cooked and mashed sweet potato -can sub with canned sweet potato puree
3/4 cup mashed ripe banana
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or avocado oil
1 teaspoon apple cider vinegar -can sub lemon juice
2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chocolate chips
Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.
In a blender combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar and blend until smooth. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir together and then pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and batter has a smooth consistency.
Fold in chocolate chips, reserving some for the top of the bread, if desired.
Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few reserved chocolate chips, if desired.
Bake in the preheated oven for 35-40 minutes.
Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!
Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.
Entrée (Main Course)
Chicken with peppers and wine
Preparation time: 45 minutes.
Serves 4-6 as main course.
This dish is traditionally Roman and it is very common in Roman Jewish cooking. A small restaurant or osteria in Rome is the best place to eat chicken with peppers. Otherwise, try cooking it yourself, as this is an everyday dish that is sure to become a favourite. It is easy, full of flavour and healthy. The traditional recipe calls for green peppers, which have a sharp and sometimes bitter taste. I prefer to use sweeter peppers, such as red, yellow or orange, and sometimes I add a green one just to give an extra kick to the flavour. It is usually cooked in a saucepan on the stove, and I would recommend that. However, you can also cook it in the oven simply by adding all the ingredients together from the beginning and adding some extra white wine ten minutes before it’s ready.
Preparation time: 45 minutes. Serves 4-6 as main course
Ingredients ● 1 small chicken or 6-8 serving pieces of chicken ● 3-4 sliced peppers (red, yellow, green, orange) ● 2 cloves crushed garlic ● 1 finely sliced onion ● 200g plum tomatoes in tomato juice, passata or sliced ripe tomatoes ● 5-6 leaves of fresh basil ● Approx. 100ml of white wine ● Pinch dry crushed red chilli (optional) ● 3-4 tbsp extra-virgin olive oil ● Salt and freshly ground black pepper to taste
Method ● Clean the chicken thoroughly and cut it, if necessary, into serving pieces. ● Warm the olive oil in a large saucepan over medium heat, add the onion and stir gently. ● Tip: Add a few tablespoons of warm water to the onion. This will allow the onion to soften while it is cooking. The water will evaporate after a few minutes. ● Once the water has evaporated and the onion has turned golden, add the garlic, the chili, salt and pepper and a splash of white wine. ● After a couple of minutes add the tomatoes and stir well. Leave to cook for 5 minutes, stirring occasionally, then add the chicken and stir thoroughly. ● Reduce the flame to low and cover. Leave the chicken to cook until tender for 10-15 minutes, turning it occasionally. ● Now add the peppers, splash more white wine and leave it to cook on a low heat and covered, for another 20-30 minutes. Remove the lid for the last 10 minutes and increase the heat to medium. ● When the chicken is cooked and the sauce has gained consistency, add the basil, a last splash of wine and leave it to evaporate for a couple of minutes over medium heat. ● Serve hot with vegetables on the side.
Roasted Root Vegetables with Kale
Prep:30 mins Cook:45 mins
Total:1 hr 15 mins
8 small beets, peeled and chopped
3 small white potatoes, scrubbed and cubed
2 turnips, peeled and cubed
2 large carrots, peeled and chopped
1 sweet potato, peeled and cubed
2 red potatoes, scrubbed and cubed
1 bunch kale, stemmed and chopped
¼ cup olive oil, divided
2 tablespoons dried rosemary
1 teaspoon dried thyme
1 pinch ground coriander
1 pinch cayenne pepper
salt and ground black pepper to taste
4 cloves garlic, minced
sea salt to taste
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch rimmed
baking sheet with cooking spray.
Spread beets, white potatoes, turnips, carrots, sweet potato, and red potatoes in a single layer on the baking sheet. Drizzle 2 tablespoons olive oil on top. Squeeze lemon juice over vegetables and season with rosemary, thyme, coriander, cayenne, salt, and pepper.
Bake in the preheated oven until root vegetables are just tender, about 45 minutes.
Heat remaining 2 tablespoons olive oil in a skillet when root vegetables are nearly done. Cook and stir garlic over medium heat until fragrant, about 1 minute. Add kale; cook and stir until bright green, about 5 minutes. Season with sea salt and mix into the root vegetables.
roasted pear and shallot salad
2 tablespoons honey
5 tablespoons sherry vinegar
5 tablespoons olive oil
Coarse salt and freshly ground pepper
3 ripe but firm pears, cored, each cut into eighths (unpeeled)
8 shallots, halved lengthwise if large
1 teaspoon Dijon mustard
1/3 cup water
Any combination of freshly washed greens you like, enough for 6-8 people
3/4 cup walnuts (3 ounces), toasted
Preheat oven to 400 degrees. In a medium bowl, whisk together honey, 3 tablespoons vinegar, and 2 tablespoons oil; season with salt and pepper. Arrange pears and shallots in a single layer in a small roasting pan; pour honey mixture on top, and toss well to coat. Cook until pears and shallots are easily pierced with the tip of a paring knife, about 30 minutes, turning them over halfway through.
Meanwhile, make vinaigrette: In a small bowl, whisk together remaining 2 tablespoons vinegar, 3 tablespoons oil, and mustard; season with salt and pepper.
Remove roasted pears and shallots from roasting pan. Place pan over high heat; add the water, and cook, scraping up any browned bits from bottom of pan with a wooden spoon, until liquid is reduced by half. Whisk mixture into vinaigrette.
Toss salad greens with vinaigrette. Divide among plates, and arrange pears, shallots, and walnuts alongside.
Toasting walnuts enhances their flavor. Spread nuts evenly on a baking sheet, and toast in a 350-degree oven, stirring occasionally, until fragrant, about 10 minutes. Transfer to a plate to cool.
Mexican Roasted Broccoli
Spiced Pears with Oranges and Caramel Sauce
This warm Christmasy ras-el-hanout spice blend adds complexity to this dessert.
2 teaspoons ground ginger
2 teaspoons ground cardamom
2 teaspoons ground mace
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seed
1/4 teaspoon ground cloves
Place all of the spices into a bowl and stir to combine evenly. Transfer the spice mix to a glass jar and store it in a dry, cool place away from heat and sunlight for up to six months. Enjoy it in your favorite recipes.
Makes 4 servings
4 7-to 8-ounce Anjou pears, peeled
3/4 cup sugar
1/4 cup plus 2 tablespoons water
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ras-el-hanout*
4 1/4- to 1/2-inch-thick orange slices
1/4 cup sliced almonds, toasted
Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
Meal # 3
Entrée (Main Course)
Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free]
This delicately spiced Sweet Potato, Leek & Lentil Casserole makes a hearty dinner and fantastic leftovers the next day.
PREP TIME15 mins
COOK TIME35 mins
TOTAL TIME50 mins
SERVINGS 4 people
18 oz sweet potatoes
9 oz medium trimmed leeks
8 oz Puy lentils or French Green Lentils
3 garlic cloves
16 oz can of chopped tomatoes
20 oz vegetable stock
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp fenugreek seeds OR mustard seed
1 Tbsp curry powder
1 generous Tbsp freshly grated ginger
2 Tbsp raw virgin coconut oil
juice of 1 lemon
salt & pepper
bunch of coriander to serve
Heat the coconut oil in a saucepan. Add the finely chopped onion, crushed garlic, cumin, coriander, fenugreek seeds, turmeric, ginger and curry powder. Fry gently until soft to release aromas.
Peel the sweet potatoes and cut in 1cm dice [0.4 inches].
Cut the trimmed leeks in 1/2cm slices [0.2 inches]. Wash to remove dirt. Drain.
Add the sweet potatoes, leeks, lentils and can tomatoes to the onion mixture.
Top with the vegetable stock. Bring to a boil then lower to a medium heat and covered for 20-30 mins until the vegetables and lentils are soft. They should still have a bite.
When the casserole is cooked, add lemon juice and season to taste.
Serve with some warm pitta bread and fresh coriander leaves sprinkled on top.
Farmer's Turnip And Pear Salad
1/3 Cup (5.33 tbs)
Dry mustard/Dijon mustard
Romaine lettuce head
1. In a serving bowl, combine the oil, vinegar, sugar, salt, mustard, nutmeg, paprika, and lemon juice. Quarter, core, and cube the pears, and add them to the dressing.
2. Peel the turnips and coarsely shred them, using the second coarsest side of a four-sided grater. (You should have about 2 cups.) Add the turnips to the pears and dressing.
3. Wash the lettuce, pat it dry with paper toweling, then tear it into bite-size pieces. Add it to the salad and toss well until nicely dressed.
Lemony Kale and Radish Sauté
8 cups trimmed kale
2 med. shallots, chopped (about 1/3 cup)
2 cloves garlic, minced
1/2 cup radishes, chopped
2 tbsp pine nuts
1 tsp lemon zest
2 tsp fresh rosemary, chopped
Roughly chop trimmed kale into bite-size pieces; set aside. 2.) In a large skillet coated with olive oil-flavored nonstick cooking spray over medium heat, cook chopped shallots and garlic 1 minute or until tender, stirring frequently. 3.) Add chopped kale to skillet. Cook 1 minute or until kale is lightly wilted, stirring constantly. 4.) Stir in chopped radishes, pine nuts, lemon zest and chopped fresh rosemary. Cook 1 minute or until heated through, stirring. Season with salt and pepper. Serve.
Fudgy Kale Brownies