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
Butter Green Lettuce, Local
French Green Beans (In the large & Jumbo baskets)
Festive Rainbow Carrots,
Acorn Squash,
Alfalfa Sprouts
Portabella Mushroom,
Roma Tomatoes,
Bananas
Blueberries
Meal #1
Entrée ( Main Course)
Stuffed Portobello Mushrooms with Carrots
2 tsps lemon juice
4 tbsps chopped walnut
120 grams gorgonzola
leeks (for garnishing)
For the carrots
1 tbsp butter
600 grams carrots
1 tbsp chopped parsley
½ tsp sugar
100 milliliters vegetable broth
Preparation steps
For the stuffed mushrooms: clean mushrooms, cut off stems and chop stems. Mix with lemon juice, salt, pepper and walnuts. Cut Gorgonzola into slices. Place mushroom caps into a buttered baking dish and stuff with nut mixture, top with Gorgonzola. Sprinkle with leek and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
For the carrots, peel and cut into thin sticks. Heat butter in a pan and sauté carrots for a few minutes, season with salt, pepper and sugar, sauté until carrots are glazed. Add broth and simmer until carrots are al dente. Add parsley. Serve mushrooms accompanied by carrots.
https://eatsmarter.com/recipes/stuffed-portobello-mushrooms-with-carrots
Side #1
Butter lettuce and blueberry salad
REP TIME15 mins
COOK TIME0 mins
TOTAL TIME15 mins
NGREDIENTS
For the salad:
1 head butter/Boston lettuce washed and thoroughly drained
¾ cup (170 g) blueberries
¾ cup (60 g) walnuts
For the dressing:
3 tbsp olive oil
1 lemon zest and juice
1 clove garlic
½ tsp fine sea salt
3-4 grinds of black pepper
INSTRUCTIONS
For the salad, gently tear the lettuce leaves into bite-sized pieces, into a large bowl. Add the blueberries. Chop the walnuts coarsely, then add to the bowl with the lettuce and blueberries. Set aside.
For the dressing, in a small bowl add the olive oil, lemon zest and 1 tbsp of the lemon juice. Grate the garlic on a microplate grater and add to the dressing, along with the sea salt and the black pepper. Whisk the dressing with a small whisk or fork until fully combined.
Right before serving, give the dressing another whisk, then pour onto the greens. Toss the salad gently, dipping to the bottom of the large bowl to also toss the fruit and nuts that may have settled there. Serve immediately, adding another sprinkling of walnuts, if desired
NOTES
Notes: Substitutions: you can sub other nuts for the walnuts, hazelnuts are particularly good. If pears are in season, you can sub them for the blueberries. Use romaine if butter lettuce or Boston lettuce is unavailable.
https://craftandmuse.com/easy-lush-butter-lettuce-blueberry-salad/
Side #2
ACORN SQUASH, ROMA TOMATOES & GORGONZOLA PIZZA
YIELD
4 people
INGREDIENTS
3 Roma Tomatoes
Olive Oil
Balsamic Vinegar
Minced garlic
Sugar
Salt Pepper
1 (1 pound) Acorn Squash
2 Tbls Maple Syrup
1 Tbls Olive Oil
1 tsp red pepper flakes
1/4 tsp salt + 1/4 tsp
1/4 tsp ground black pepper +
1 pound pizza dough
1 cup shredded mozzarella
1/2 cup crumbled Gorgonzola
1 cup arugula
10 Basil leaves, julienned
PREPARATION
Preheat oven to 450 degrees. Halve tomatoes lengthwise and remove seeds, (not cores). Arrange on sheet pan and drizzle with Olive Oil and Balsamic Vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25 to 30 minutes...but before caramelized. Reduce heat to 375 degrees. Slice the squash in half from top to bottom. Scoop out the seeds, slice into 1/2-to-3/4-inch half-moons and place in medium bowl. Toss with the syrup, olive oil, red pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Place squash on parchment lined baking sheet and bake until tender and golden, about 20 to 25 minutes. Keep temperature at 375 degrees. Roll out the pizza dough on a flour dusted piece of parchment paper to 13 inch diameter. Place the pizza and parchment on a baking sheet. Sprinkle the mozzarella and Gorgonzola cheeses on top...place the tomato halves on top...Bake for about 20 minutes. Meanwhile remove skins from squash and dice into 1/2 inch pieces...place on top of pizza and with basil leaves and continue cooking until crust is golden and browned. Top with arugula and salt and pepper/
Serve
https://www.epicurious.com/recipes/member/views/acorn-squash-roma-tomatoes-gorgonzola-pizza-50163265
Dessert
Tomato, Basil, and Ricotta Gelati
Special dessert for Christmas
This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.
Ingredients
Makes 6 servings
Tomato gelato:
2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped
1 cup chilled Simple Syrup
Pinch of coarse kosher salt
Basil gelato:
1 1/2 cups Simple Syrup
3 cups fresh basil leaves (slightly packed; about 2 ounces)
6 tablespoons water
Ricotta gelato:
2 cups fresh whole-milk ricotta cheese (about 16 ounces)
1/4 cup whole milk
3/4 cup chilled Simple Syrup
Garnish:
1 cup sugar
1/3 cup water
12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes
Vegetable oil (for frying)
12 fresh basil leaves
For tomato gelato:
Step 1
Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.
Step 2
Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
For basil gelato:
Step 3
Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.
Step 4
Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
For ricotta gelato:
Step 5
Combine ricotta cheese and milk in processor, puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.
Step 6
Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
For garnish:
Step 7
Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.
Step 8
Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.
Step 9
Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve
https://www.healingtomato.com/tomato-desserts/
Meal #2
Entrée (Main Course)
TOMATO STUFFED SQUASH
PREPARATION
15 minutes
INGREDIENTS
1 dry pint Tomatoes, halved
2 medium acorn squash, cleaned & halved
1 ½ cups baby arugula, packed
1 ¼ cup cooked quinoa
1 15 oz can chickpeas, drained & rinsed
3 scallions, thinly sliced
1 lemon, for zest & juice
3 oz feta cheese
4 tbsp olive oil, divided in half
Salt & pepper to taste
COOK TIME
PREPARATION
15 minutes
COOK TIME
DIRECTIONS
STEP 1
Preheat oven to 450º F with the rack in the center. Brush the squash flesh with olive oil and season with salt and pepper. Place cut side up on a baking sheet and roast for 45 minutes or until the squash is caramelized and tender. Set aside to cool.
STEP 2
While the squash is roasting, whisk together olive oil, lemon zest and lemon juice in a large bowl. Add the chickpeas, tomatoes, scallions, salt and pepper. Allow the ingredients to marinate while the squash is finishing roasting. Before serving, fold in the quinoa, feta and baby arugula. Season to taste with salt and pepper.
STEP 3
Fill each acorn squash half with quinoa salad and serve.s
SERVES
4
45 minutes
SERVES
https://www.pure-flavor.com/recipe/ahttps://www.pure-flavor.com/recipe/tomato-stuffed-squash/
Side #1
ROASTED ACORN SQUASH BOLOGNESE
Yield: 4 servings
INGREDIENTS:
FOR THE SQUASH:
1 acorn squash
2 teaspoons olive oil
kosher salt and fresh ground pepper
FOR THE SAUCE:
1 lb lean ground turkey
1 tablespoon olive oil
2 carrots, minced
1 onion, minced
3 garlic cloves, minced
3 handfuls chopped kale
1 28 oz can crushed tomatoes
1 15 oz can tomato sauce
1 tablespoon oregano
salt and pepper, to taste
DIRECTIONS:
Preheat oven to 425 degrees.
Carefully cut acorn squash in half, then cut halves into quarters. Scoop out seeds and discard. Place on baking sheet and drizzle olive oil over top of each quarter. Sprinkle with salt and pepper and bake in oven for 30 minutes.
WHILE SQUASH IS ROASTING PREPARE YOUR SAUCE:
In a large skillet or medium saucepan, heat oil over medium heat. Add onions, garlic and carrots and cook for about 5-7 minutes until soft.
Increase to medium-high heat and add turkey to vegetables, crumbling with a wooden spoon or spatula. Cook turkey meat until no longer pink.
Add kale to turkey mixture, one handful at a time. Each time you add the kale, carefully stir into meat mixture until it starts to wilt down.
Once kale is wilted, add crushed tomatoes and tomato sauce. Add oregano, a big pinch salt and fresh ground pepper and bring to a slow boil. Reduce to low heat and let simmer for about 15- 20 minutes, stirring occasionally. Taste for salt and pepper and adjust to your liking.
https://aggieskitchen.com/roasted-acorn-squash-bolognese/
Side #2
Blueberry Carrot Smoothie
Ingredients
▢4-5 baby carrots
▢4-5 strawberries with greens cut off
▢15-20 blueberries - a big handful fresh or frozen
▢½ cup greens- big handful
▢3-4 ice cubes
▢6 oz coconut water - or your choice of liquid
Directions
Place the ingredients into your blending device as listed above
Blend until smooth
Enjoy!
https://www.foodwinesunshine.com/carrot-blueberry-smoothie-made-greens/rrot cake muffins
Dessert
Healthy Carrot Cake Muffins with Cream Cheese Glaze
Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Top them with a light cream cheese glaze for a delicious snack or healthy treat!
Ingredients
Dry ingredients:
1 1/2 cups whole wheat pastry flour or white whole wheat flour (all purpose flour or all-purpose gf flour also works!)
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt