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
Jersey Sweet Potatoes, Large
Red Onions, Jumbo
Green Cabbage, (In the large & Jumbo baskets)
Purple Top Turnips,
Granny Smith Apples, Extra Fancy
Lemons, Fancy (In the Jumbo baskets) Bananas
Entrée ( Main Course)
Sweet Potato Hash Stuffed Portobello Mushrooms
Active:40 mins Total:40 mins Servings:4
4 large portobello mushrooms
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 large, sweet potato, peeled and diced
¼ cup water
1 large apple, peeled and diced
1 medium red bell pepper, diced
½ cup chopped shallots
1 teaspoon poultry seasoning
½ cup chopped walnuts, toasted
1 tablespoon chopped fresh parsley
Preheat oven to 425°F.
Remove stems from mushrooms. Set the caps aside and chop the stems.
Lightly brush the mushroom caps with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add sweet potato and water. Cover and cook, stirring occasionally, until just cooked through, 6 to 8 minutes. Uncover and stir in the remaining 1 tablespoon oil, the chopped mushroom stems, apple, bell pepper, shallots, poultry seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling. Serve.
Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread
Total:30 mins Servings:4
½ medium green cabbage (1-1 1/2 pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.
To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.
Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.
Tips: Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Quick Pickled Turnips
Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.
Total:40 mins Servings:10
3-4 small turnips (about 12 ounces), peeled and very thinly sliced
½ cup quartered and thinly sliced red onion
3 cloves garlic, smashed and peeled
1 cup white-wine vinegar
1 cup hot water
1 tablespoon sugar
10 whole black peppercorns
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper (optional)
Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.
CARAMEL APPLE COOKIES
Caramel Apple Cookies are a delicious, frosted cookie chock full of fresh apples topped with the yummiest Caramel Frosting you’ve ever tasted. Looks like a cookie but tastes like a Caramel Apple!
yield 36 COOKIES prep time 15 MINUTES cook time 15 MINUTES total time 30 MINUTES
1 cup Butter (Sweet Cream Salted, softened)
1 cup Granulated Sugar
1/2 cup Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
3 cups All-Purpose Flour
2 1/4 teaspoons Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 heaping cup finely diced and peeled Tart Apples (we use Granny Smith Apples)
1 batch of our The Best Caramel Buttercream Frosting* below
8-10 Kraft Caramel candies
Step 1: Peel and dice a tart apple – we used Granny Smith Apples. You will need a heaping cup of finely diced apples for these yummy Apple Cookies. Step 2: In a large bowl, cream the butter, brown sugar, and granulated sugar until the batter is light and fluffy (about 3 minutes.) Beat in the eggs and the vanilla extract for another 3 minutes. Mix in the cinnamon, the baking powder, the baking soda, and the salt. Mix well. Add 1 1/2 cups of flour and mix until combined. Add in your heaping cup of apples and mix with a spoon. Step 3: Add the remaining 1 1/2 cups of flour and combine until the flour is completely incorporated into the cookie dough
Step 4: Bake the cookies in a 375-degree oven for 13-15 minutes or until they are golden brown around the edges. Step 5: Allow the cookies to cool completely before frosting.
Step 8: Frost the Apple Cookies with the Caramel Frosting. Step 9: Drizzle the melted caramel over the Caramel Frosting as a final touch to these yummy Apple Cookies.
*THE BEST CARAMEL BUTTERCREAM FROSTING
yield 2 1/2 CUPS
prep time 10 MINUTES cook time 10 MINUTES total time 20 MINUTES
Sweet, creamy and delicious, our The Best Caramel Buttercream Frosting tastes great on nearly every type of cake, cupcake or cookie.
1 cup Brown Sugar
1/2 cup Butter, cubed
1/4 cup Milk
In heavy saucepan, combine the brown sugar, butter and milk.
Cook and stir over a low heat until the brown sugar is dissolved.
Increase the heat to medium. Do not stir.
Cook for 3-6 minutes until either bubbles form in the center of the pan or the mixture turns amber.
Remove from the heat and transfer the caramel mixture to a small bowl.
Cool to room temperature.
Add caramel mixture to a mixer.
Gradually mix in powdered sugar until combined, creamy and the correct consistency.
Entrée (Main Course)
Turnips with Cabbage and White Beans
Serves 6 (1 cup each)
1 tablespoon olive oil
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
1/2 medium onion, thinly sliced
1/2 teaspoon salt
1 15 ounce can white beans, drained and rinsed
4 cups green cabbage, thinly sliced
1/4 cup water
1 tablespoon cider vinegar (or white vinegar)
1/2 teaspoon ground black pepper
1/2 cup Parmesan cheese, grated
Heat a large skillet over medium-high heat. Add oil.
Add turnip, thyme, onion, and salt. Saute for 2-3 minutes.
Reduce heat to low, cover, and cook until turnips are slightly tender, about 6 minutes. Stir occasionally.
Increase heat to medium-high and add beans. Cook 2 minutes to warm through.
Add cabbage, water, vinegar, and pepper. Cook until cabbage is slightly wilted, stirring occasionally. Top with cheese.
Pair this side with roasted chicken or pork or make it a vegetarian entree by serving over brown rice.
SPICED SWEET POTATO WEDGES WITH CHIVE CREAM
FOR THE POTATOES
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon allspice
1 teaspoon kosher salt
2 ½ pounds small to medium sweet potatoes
2 tablespoons extra-virgin oil oil
FOR THE CHIVE CREAM
1 small handful chives
1 cup sour cream or crème fraiche
¼ teaspoon kosher salt
Preheat the oven to 450˚F.
Roast the potatoes: in a small bowl, mix the garlic powder, oregano, allspice, and kosher salt.
Wash the sweet potatoes, keeping the skins on. Slice each potato in half crosswise and then half again lengthwise. Place each piece cut-side down and slice it into 3 wedges, for a total of 12 wedges per potato. In a large bowl, mix the potatoes with the spice mix and olive oil.
Line a baking sheet with parchment paper or a silicone mat, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes, until tender and starting to become crisp and browned (no need to stir).
Make the chive cream: thinly slice the chives and mix them with the sour cream and kosher salt. Taste and add additional salt if desired.
Serve the wedges warm from the oven, along with the chive cream.
Tips + Tricks: They recommend using cashew cream for keeping this vegan (in place of the sour cream). I also only had yogurt on hand and used it strained in place of the sour cream.
Rainbow Chard Bowls
Prep time 10 mins Cook time 15 mins
Total time25 mins
1 cup uncooked whole wheat orzo
1+ tablespoons olive oil
1 garlic clove, minced
½ teaspoon Dijon mustard
A few squeezes of lemon
1 small bunch of rainbow chard (about 4-5 leaves)
⅓ cup feta cheese
¼ cup toasted walnuts
Sea salt and fresh black pepper
Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.
Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).
In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.
In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.
Assemble bowls with orzo, chard, feta and toasted walnuts.
Mexican Roasted Broccolihttps://www.loveandlemons.com/rainbow-chard-bowls/
Apple Oatmeal Bars
If you love apple crisp you'll adore these Apple Oatmeal Bars! Full of oats, cinnamon and apples these bars a quick, easy and full of flavor!
Prep Time10 mins Cook Time30 mins Total Time40 mins
Servings: 12 bars
▢2 cup flour
▢1 1/2 cup old fashioned oats
▢3/4 cup brown sugar
▢1/4 cup sugar
▢1 tsp salt
▢1 tsp baking soda
▢1/2 tsp cinnamon
▢1/2 tsp nutmeg
▢1 cup butter softened
▢1/2 cup butter melted
▢3 medium apples cored, peeled and sliced thin
Preheat oven to 350.
Line a 9"x13" baking dish with parchment paper and spray with non stick cooking spray, set aside.
In a large bowl mix together flour, oats, brown sugar, sugar, salt, baking soda, cinnamon and nutmeg.
Using a pastry blender cut in butter until crumbs form.
Spread 1/2 of the mixture into bottom of prepared pan and press down.
Layer with sliced apples then sprinkle with remaining crumb mixture.
Drizzle melted butter over the top and then bake in oven for 30 minutes until golden.
Let cool slightly before cutting.
Serve warm or cold.
Meal # 3
Entrée (Main Course)
Spiced Sweet Potato Salad with Lemon Vinaigrette
A fun entree salad with spiced sweet potatoes, crispy chickpeas, pickled red onions, cucumber, herbs, feta cheese, and a lemon vinaigrette
for the pickled red onions…
1 small red onion, very thinly sliced
1 cup red wine vinegar
½ cup water
½ cup sugar
½ tsp kosher salt
for the spiced sweet potatoes…
2 tbsp toasted sesame seeds
1 tbsp smoked paprika
1 tbsp garlic powder
1 tsp fennel seeds
1 tsp kosher salt
1 ½ lbs sweet potatoes (approximately 2 large), cut into fries ¼” thick
1 (15.5 oz) can chickpeas, rinsed + drained + dried
¼ cup olive oil
for the lemon vinaigrette…
2 tsp lemon zest
¼ cup fresh lemon juice
2 tbsp honey
½ cup olive oil
¼ cup neutral oil (safflower, grapeseed, etc.)
freshly cracked black pepper
for the salad…
1 (5 oz) container mixed greens
1 small cucumber, very thinly sliced
½ cup fresh parsley leaves, roughly chopped
¼ cup fresh dill leaves, roughly chopped
6 oz feta cheese, crumbled
Preheat the oven to 425°F. Add the red onions to a shallow bowl. Combine the red wine vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer. Turn off the heat and pour the liquid over the red onions. Use a piece of plastic wrap to submerge the onions under the liquid. Let sit for at least 30 minutes.
Mix the sesame seeds, smoked paprika, garlic powder, fennel seeds, and salt in a large bowl. Add the sweet potato fries and chickpeas. Pour in the olive oil. Toss really well to coat. Spread the sweet potatoes out on a sheet pan in one, even layer. Spread the chickpeas out on another. Roast for 30-35 minutes until golden. Let cool for a few minutes.
Meanwhile, combine the lemon zest, lemon juice, and honey in a mixing bowl. Whisk to combine. Slowly drizzle in the olive and neutral oils, whisking continuously. Season with salt and black pepper to taste.
To assemble the salad, add the greens, cucumber, parsley, dill, feta, pickled red onions, and chickpeas to a large mixing bowl (leave a little bit of the feta, onions, and chickpeas out so you can use them to garnish). Drizzle in almost all of the vinaigrette and toss well.
Arrange the salad in a large bowl. Top with the sweet potatoes. Drizzle the remaining vinaigrette over them. Garnish with the remaining ingredients.
If you have a mandolin, use it to slice the cucumbers. It’s the easiest way to ensure they’re very thin and even.
Total: 25 min Prep: 10 min Cook: 15 min
Yield: 4 servings
Mix together :
1 cup breadcrumbs
1/4 cup grated pecorino
2 tablespoons chopped parsley
salt and pepper together in a bowl.
Beat 1 egg with 2 tablespoons water in another bowl.
Scrape the gills from 3 portobello mushroom caps cut into strips
Dredge in flour, dip in the egg, then the crumbs.
Fry in 350 degrees F vegetable oil until golden.
Serve with ketchup.
2 cups turnips, grated
2 tablespoons flour
3 eggs, beaten
2 tablespoons onions, grated
2 tablespoons salt
1⁄4 inch vegetable oil
Grate turnips into colander.
Sprinkle grated turnip with salt; turn & mix to evenly distribute salt. Allow to sit for 10 - 20 minutes.
After resting, squeeze out as much liquid as possible. Move drained turnip to bowl.
Sprinkle turnips with flour; toss turnip to distribute flour.
Add 3 eggs. Stir to mix well.
Heat oil in pan until hot enough for frying.
Drop large spoonfuls of batter into oil; should flatten out into 3" patties. Fry until browned; then flip & cook until set & browned.
Drain on paper towels. Enjoy!
Lemon Banana Cream Pie
prep time: 15 MINUTES total time: 15 MINUTES
My Lemon Banana Cream Pie is seriously the best dessert I ever made. With just 6 ingredients and in 3 easy steps you can make this dream come true.
For the Crust
1 1/2 cups Brazil nuts
1 cup Medjool dates
1 organic lemon, juiced and zest reserved (1 tsp)
For the Filling:
2 heaping cups cashews
9 oz vegan cream cheese
1/2 cup Medjool dates
2 organic lemons, juice plus 2 tsp from the zest
1/2 cup water
1-2 bananas, sliced
First hop over to a blender or food processor and make the dough: combine Brazil nuts, Medjool dates, lemon juice and zest, and process until well combined.
Next comes the preparation of the filling. Again, you’ll need a blender or food processor. Combine cashews, vegan cream cheese, Medjool dates, lemon juice, zest, and water.
Final assembly of the cream pie is easy play as always: press dough into a 7-inch springform, next spread the filling over, and garnish with banana slices. Refrigerate until serving or enjoy immediately.