Recipes for 12/24/21

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

Jessica's Fresh Spinach

Local Bibb Lettuce

Turnips w/tops FL

Jumbo carrots

Ginger

Celery

Broccoli Crowns

Local Fennel FL (In the large & Jumbo baskets)

Red Peppers

Brussel Sprouts (In the Jumbo baskets)

Fresh Basil



MEAL #1



Entrée (Main Course)


QUICHE WITH RED PEPPERS AND SPINACH

The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Time 1h30m

Yield 6 generous servings


Ingredients

2 tablespoons extra-virgin olive oil

1 medium-size onion (yellow or spring onion), chopped

2 large garlic cloves, or 1 small bulb green garlic, peeled and minced

Salt to taste

2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips

1 teaspoon chopped fresh thyme leaves

1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped

Freshly ground pepper to taste

2 egg yolks

2 whole eggs

1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled

Freshly ground pepper

2/3 cup milk

2 ounces Gruyère, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup)

Steps:

Preheat oven to 350 degrees.

Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.

Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.

Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.

Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.

Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.


https://www.tfrecipes.com/quiche-with-red-peppers-and-spinach/



Side #1

Honey & Ginger Roasted Turnips

Thick-cut bacon and a honey-ginger glaze transform turnips into a sweet, satisfying side.

Active: 15 mins

Total: 45 mins

Servings: 4


Ingredients

2 pounds turnips, peeled and cut into 1-inch cubes

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon chopped fresh thyme or 1 teaspoon dried, divided

2 tablespoons honey

1 tablespoon white-wine vinegar

⅛ teaspoon nutmeg

Ground pepper to taste

3 strips thick-sliced bacon, diced and cooked

Directions

Position a rack in lower middle of oven; preheat to 425 degrees F.

Toss turnips with oil, garlic, ginger and 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme) in a large bowl. Arrange in a single layer on a baking sheet. Roast until starting to brown on the bottom, about 15 minutes. Turn the turnips over and continue to roast until tender and golden, 15 to 20 minutes more.

Whisk honey, vinegar and nutmeg in a large bowl. Add the turnips and toss to coat; season with pepper. Stir in bacon and the remaining 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme).


https://www.eatingwell.com/recipe/267231/honey-ginger-roasted-turnips/




Side #2PREPARATION15 MIN

COOKING25 MIN

Cream of Celery Soup SHARE

167337

INGREDIENTS

Top of Form

1 onion, finely chopped

1 clove garlic, chopped

2 tablespoons (30 ml) butter

5 cups (1.25 litres) chicken broth

4 cups (1 litre) chopped celery

1 potato, peeled and diced

4 cups (1 litre) fresh spinach, trimmed

Salt and pepper

Bottom of Form



PREPARATION

In a large saucepan, soften the onion and garlic in the butter.

Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.





https://www.ricardocuisine.com/en/recipes/5333-cream-of-celery-and-spinach-soup











Dessert


GOURMET TURNIP CAKE (KIHEN FIN VEISSERIBEN)


INGREDIENTS



CAKE

1⁄2 cup butter, plus

1 tablespoon butter

3⁄4 cup granulated sugar

3 eggs

1 cup pureed cooked turnip (2 medium)

1 1⁄4 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄8 teaspoon ground cloves

¼ teaspoon salt

1⁄3cup chopped walnuts

FROSTING

3⁄4 cup butter, plus

2 tablespoons butter

2 egg yolks

4 cups powdered sugar

3⁄4 cup grated walnuts


DIRECTIONS

To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.

In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.

Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.

To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.




https://www.food.com/recipe/gourmet-turnip-cake-kihen-fin-veisseriben-173364



Meal #2



Entrée (Main Course)

SHEET PAN CHICKEN AND BROCCOLI WITH BELL PEPPERS


Top of Form

Bottom of Form

Parmesan chicken with broccoli and bell peppers makes for an easy, healthy sheet pan dinner!

PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes

INGREDIENTS

FOR THE CHICKEN:

4 6 oz. boneless, skinless chicken breasts

1 teaspoon extra virgin olive oil

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup grated Parmesan cheese

FOR THE VEGGIES:

1 medium head of broccoli, cut into florets

1 large red bell pepper, chopped

1/2 medium onion, sliced

2 teaspoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup grated Parmesan cheese

INSTRUCTIONS

Preheat oven to 400.

Prepare the chicken: Rub chicken breasts with olive oil and season with paprika, salt, black pepper and garlic powder.

Place on a large, rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese.

Next, combine the broccoli, peppers and onion in a large bowl. Add the olive oil and spices and toss to get everything well coated.

Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded).

Roast at 400 for 30 minutes, or until chicken is cooked through.

Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.


https://www.familyfoodonthetable.com/sheet-pan-chicken-broccoli-bell-peppers/


Side #1

ROASTED TURNIPS WITH BUTTERED GREENS

Ingredients

4 tbsp unsalted butter

1 lb turnips, halved (if smaller) quartered (if larger)

1 bunch turnip greens (or chard, collard green, kale, etc.)

kosher salt, to taste

1/2 tsp caraway seeds

Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don't need to be peeled.

1. Heat oven to 400°F. Melt 2 tablespoons butter in a 12 ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4-6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12-15 minutes. Transfer to a serving platter; keep warm.

2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1-2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook greens until wilted, 3-4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.



https://www.saveur.com/article/recipes/roasted-turnips-with-buttered-greens/




Side #2


Bibb Lettuce with Shaken Vinaigrette

Total: 10 min

Prep: 10 min

Yield: 4 to 6 servings



Ingredients

1 shallot, peeled and chopped

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 heads Bibb lettuce

1/4 cup toasted pine nuts

4 ounces crumbled blue cheese

Directions

Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.

Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.





https://www.foodnetwork.com/recipes/tyler-florence/bibb-lettuce-with-shaken-vinaigrette-recipe-1945910







Dessert

CARROT CAKE COOKIES

PREP TIME: 15 MINUTES

COOK TIME: 12 MINUTES

TOTAL TIME: 27 MINUTES

SERVINGS: 24 COOKIES

This easy Carrot Cake Cookies recipe features all the flavors of carrot cake rolled into tasty, convenient cookies.

INGREDIENTS

Carrot Cake Cookies

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg, room temperature

1 1/2 tsp vanilla

1 1/4 cup old fashioned oats

1 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

1/2 cup shredded carrots

1/2 cup chopped pecans or walnuts

Cream Cheese Frosting

4 ounces cream cheese, softened to room temperature

4 tbsp unsalted butter, softened to room temperature

1 tsp vanilla

2 cups powdered sugar

INSTRUCTIONS

IMAGES:ONOFF

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Add butter and both sugars to a stand mixer fitted with the paddle attachment. Cream until lighter in color and fluffy, 2-3 minutes.


Add in the egg and vanilla making sure to scrape the sides of the bowl.


Meanwhile in a small bowl combine oats, flour, baking soda, salt, cinnamon and nutmeg.


Slowly add the dry ingredients to the stand mixer and mix just until combined.


Fold in the shredded carrots and nuts by hand.


Portion out cookies onto the prepared baking sheet in heaping tablespoons. Lightly press down on the cookies. Bake for 11-12 minutes or until the edges of the cookies look set. They will still be a bit underdone and that is ok. The cookies will continue to cook as they cool.


Allow the cookies to cool on the baking sheet for 5 minutes then remove them to a cooling rack to cool completely.


Once cookies are cool frost the cookies by either drizzling on the cream cheese frosting or by pipping or spreading on the frosting with a spatula.


Cream Cheese Frosting

Add butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream for 2-3 minutes or until smooth and lump free. Add in vanilla and powdered sugar and mix until smooth.


https://chefsavvy.com/carrot-cake-cookies/#wprm-recipe-container-37035


Meal # 3




Entrée (Main Course

Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis


Level: Easy

Total: 45 min

Prep: 20 min

Cook: 25 min

Yield: 2 servings




Ingredients

Carrot-Ginger Puree:

2 carrots, peeled and medium-diced

1 teaspoon peeled and thinly sliced fresh ginger

2 cups vegetable stock

Kosher salt and freshly ground black pepper

Zest and juice of 1 orange

Red Pepper Coulis:

1 tablespoon olive oil

1 small yellow onion, diced

2 red peppers, stemmed, seeded, and diced

1/2 cup dry white wine

1 cup vegetable stock

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley leaves

Salmon:

1 tablespoon vegetable oil

2 (6-ounce) Atlantic salmon fillets

Kosher salt and freshly ground black pepper

1 tablespoon smoked paprika

Asparagus, Fennel and Corn Saute, recipe follows

Directions

To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.

To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.

To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.

To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet.




https://www.foodnetwork.com/recipes/brad-sorenson/paprika-seared-salmon-with-carrot-ginger-puree-and-red-pepper-coulis-recipe-2104952


Side #1

Asparagus, Fennel, and Corn Saute:

3 tablespoons unsalted butter

8 stalks asparagus, blanched, and cut into 1-inch pieces

1 ear sweet corn, kernels removed

1/4 cup fennel, julienned, and blanched

Kosher salt and freshly ground black pepper


Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.



https://www.foodnetwork.com/recipes/brad-sorenson/paprika-seared-salmon-with-carrot-ginger-puree-and-red-pepper-coulis-recipe-2104952




Side #2


Brussels Sprouts with Pancetta and Basil

yield: 4 SERVINGS

Ingredients

2 lb Brussels sprouts, trimmed and halved


1 tbsp olive oil


3 large garlic cloves, peeled and crushed


5 oz diced pancetta


1/4 cup fresh basil, chopped


1/2 tsp Kosher salt