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
Lettuce, Green Leaf FL
Green Beans FL
Cabbage, Green, FL
Yellow Squash, Fancy
Artichokes, Globe (In the Jumbo baskets)
Broccoli Crowns (In the large & Jumbo baskets)
Pears, DAnjou, Red
This Week’s Recipes: 2-9-2022
Entrée (Main Course)
Broiled Salmon with Cabbage and Green Beans (Meal-Prep)
SERVINGS: 3 BOWLS
PREP TIME: 10 MINUTES
COOK TIME: 35 MINUTES
This broiled salmon recipe is healthy and full of flavor. Make this quick and healthy fish recipe for an easy dinner or meal prep for lunches.
FOR THE CABBAGE AND GREEN BEANS
2 ½ cups green beans - trimmed
½ medium cabbage - chopped
4 teaspoons olive oil
1 ½ teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon salt
FOR THE SALMON
1 tablespoon olive oil
½ teaspoon Italian seasoning
FOR THE SRIRACHA MAYO SAUCE
¼ teaspoon garlic clove - finely grated
¼ cup mayonnaise - Whole30 complement
1 tablespoon Sriracha
1 tablespoon fresh lemon juice
salt to taste
FOR THE CABBAGE AND GREEN BEANS
Preheat oven to 450°. Line a large baking/sheet pan with aluminum foil and on top of it place parchment.
Place green beans and cabbage on a baking sheet and spread them evenly. Add olive oil, onion powder, Italian seasoning, salt, and pepper. Toss to coat.
Roast for about 15-20 minutes or until vegetables are tender and lightly browned, stirring halfway.
FOR THE SALMON
Preheat the oven on high broil.
Place a cast iron skillet under a pre-heated broiler for ten minutes.
Remove the pan from the oven and put the salmon fillets skin-side down on the heated cast iron pan.
Pour olive oil on top of the salmon filets and season it with Italian seasoning, red chili flakes, salt, and pepper.
Place the cast iron back in the oven on high broil and cook for about 8 or 10 minutes.
FOR THE SRIRACHA MAYO SAUCE
In a small bowl, whisk together garlic, mayonnaise, Sriracha, and lemon juice; season with salt.
Place an even amount of roasted cabbage, green beans and salmon fillets into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 3 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave. Drizzle the sauce over your meal. Enjoy!
Squash & Carrot Saute
Prep/Total Time: 20 min.
This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. —Sarah Gamboa, Holland, Michigan
2 medium carrots, sliced
4-1/2 teaspoons olive oil
2 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.
3/4 cup: 72 calories, 4g fat (1g saturated fat), 0 cholesterol, 138mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
3 Minute Mediterranean Orange Salad (Gluten free)
Bursting with citrus and mint flavors, this is a super easy salad to make and tastes absolutely light.
Prep Time3 minutes
Total Time3 minutes
2 Medium Oranges - peeled
2 Sprigs of Fresh Mint
3 Tbsp Feta Cheese
2 Tbsp Walnuts - chopped
Salt - as per taste
Pepper - as per taste
Citrus Vinaigrette :
2 Tbsp Olive Oil
Juice of 1/2 Large Orange
1 Tsp Honey
1 Tsp Fresh Lemon juice
In a jar with lid, add all the vinaigrette ingredients along with few thinly chopped mint leaves.
Close the lid and shake for 30 seconds or more to mix everything evenly.
Keep the vinaigrette in fridge.
Take an orange and slice it in thin circles (or any other shape you like).
Similarly, slice both oranges and arrange in 2 plates.
Take out the chilled vinaigrette and drizzle some on both the plates.
Sprinkle with chopped mint, walnut and feta cheese.
Sprinkle salt and pepper.
Carrot and Pear Mini Loaves
YIELD: 8 MINI LOAVES (OR 12 MUFFINS)
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 ripe pears, cored
3 medium carrots (about 1 cup grated)
1/3 cup brown sugar, lightly packed
1/3 cup plain Greek yogurt
1 large egg
Preheat the oven to 400 degrees F. Lightly spray a mini loaf pan with non-stick cooking spray and set aside.
In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
In the bowl of a food processor, combine the pears, carrots, brown sugar, yogurt and egg. Process until well combined. Alternatively, you can finely grate the pears and carrots and mix together with the rest of the wet ingredients in a bowl.
Add the wet ingredients to the dry and stir until just combined. Don’t overmix. Divide the batter into the prepared mini loaf pan. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. If you’re making muffins instead, it will likely take a little less time.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Entrée (Main Course)
Pesto Spaghetti with Summer Squash
PREP TIME: 10 MINS
TOTAL TIME: 20 MINS
1/2 lb. spaghetti
2 medium yellow zucchini (about 1 lb.)
10 oz. pesto
1/4 c. freshly grated Parmesan
1 c. cherry tomatoes, halved
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente.
Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7" lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.
Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, garnish with pepper and serve.
Mediterranean Roasted Artichoke
Mediterranean roasted artichoke recipe with capers and roasted garlic-dill vinaigrette. Perfectly tender and delicious.
3 large globe artichokes
3 tsp lemon juice
Salt and black pepper
Extra virgin olive oil
6 garlic cloves, peeled
1 small shallot, thinly sliced
1 tbsp capers
Crumbled feta cheese to taste
For the Vinaigrette
Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)
½ cup chopped fresh dill
¼ cup fresh lemon juice
1 tsp honey
Salt and Black Pepper
Preheat oven to 400 degrees F.
To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.
As you clean the inside of each artichoke half, immediately add ½ teaspoon lemon juice to cover the surface to prevent the artichoke from discoloring.
On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.
Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it's okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.
Roast in the 400 degrees F heated-oven for 40 minutes.
Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke, and close the foils back until ready to serve. Let garlic cool.
In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!
PREP TIME 20 mins
TOTAL TIME 20 mins
SERVINGS 4 to 6 servings
The recipe makes a generous amount of dressing, so you may not need to use all of it.
1 teaspoon salt
5-6 cups fresh broccoli florets (about 1 pound of florets)
1/2 cup toasted slivered almonds
1/2 cup cooked, crumbled bacon
1/4 cup red onion, chopped
1 cup frozen peas, thawed (or fresh peas if you can get them)
For the dressing:
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey
Blanch the broccoli:
Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli.
One minute will turn the broccoli bright green and leave it still pretty crunchy. Two minutes will cook the broccoli through, but it will still be firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy.
Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well (pat dry on a clean tea towel or put in a salad spinner to remove excess moisture).
Make the dressing:
Whisk together mayonnaise, cider vinegar and honey.
Toss salad ingredients with dressing:
Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well. (Note you may not need all of the dressing.)
Chill thoroughly before serving
Mexican Roasted Broccoli
CHOCOLATE CABBAGE BUNDT CAKE WITH WHIPPED CREAM CHEESE FROSTING
The seasonal ingredient of cabbage makes its debut in the Chocolate Cabbage Bundt Cake. Rich chocolate flavor, topped with whipped cream cheese frosting — no one will notice it’s loaded with cabbage. Maybe it can be our little secret.
MAKES 16 SERVINGS
TOTAL TIME 1¼ HOURS + COOLING
2 cups granulated sugar
¾ cup vegetable oil
2 tsp. pure vanilla extract
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. each baking soda, ground cinnamon, and table salt
½ cup buttermilk
3 cups finely chopped green cabbage *(See below)
¾ cup mini semisweet chocolate chips
½ cup heavy cream
⅔ cup granulated sugar
1 tsp. pure vanilla extract
⅛ tsp. table salt
6 oz. cold cream cheese, cubed
Mini semisweet chocolate chips
Mini chocolate chips are perfect in this cake. The small size makes for subtle hints of chocolate flavor, without being too sweet.
Preheat oven to 350°. Coat a 10- to 12-cup Bundt pan with softened butter and flour.
Stir together 2 cups sugar, oil, eggs, and 2 tsp. vanilla in a bowl until well combined.
Whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and 1 tsp. salt; whisk into egg mixture. Stir in buttermilk until combined, then stir in cabbage and ¾ cup chips.
Pour batter into prepared pan; bake cake until a toothpick inserted in center comes out clean, about 1 hour. Let cake cool in pan on a rack ⏰ 45 minutes before turning out to cool completely.
Whip heavy cream, ⅔ cup sugar, 1 tsp. vanilla, and ⅛ tsp. salt in a stand mixer fitted with a whisk attachment on medium-low speed until sugar dissolves, 1–2 minutes.
Add cream cheese, about 1 oz. at a time, with mixer running, until incorporated, about ⏰ 1 minute. Scrape down sides of bowl and whisk attachment (frosting will look curdled).
Whip frosting on high speed, scraping down sides of bowl, and whisk every 30 seconds, until frosting is smooth and light with only a few tiny bits of cream cheese throughout, about ⏰ 2 minutes. Spread frosting over cake and top with additional chips.
***Instead of shredding the cabbage for the cake, we ended up finely chopping it. When using the food processor to chop, make sure to “pulse” so the cabbage doesn’t get too processed
Meal # 3
Entrée (Main Course)
Asian Chicken Salad Lettuce Wraps
This quick and easy lunchtime salad with crunchy vegetables and Asian-inspired dressing won’t disappoint. Serve it wrapped in lettuce or over a bed of greens with a generous squeeze of lime or a dash of hot sauce if you like it hot.
Prep: 20 min
Total: 20 mins
1 lb. chicken, cooked, cubed and chilled (leftovers or rotisserie chicken is great for this!)
1 ½ cups broccoli slaw (may substitute cabbage)
½ medium red bell pepper, diced
¼ cup slivered or sliced almonds, toasted
2 green onions, chopped
½ medium avocado, diced (optional)
Romaine or Butter Lettuce, washed and patted dry
Cilantro for garnish
Juice of orange (about 3 Tbsp.)
1/2 tsp. orange zest
3 Tbsp. coconut aminos
1 Tbsp. avocado oil or olive oil
2 tsp. toasted sesame oil
1 tsp. rice vinegar
1 garlic clove, minced (or 1/2 tsp. garlic powder)
½ tsp freshly grated ginger (or 1/4 tsp. ground dried ginger
Salt and pepper to taste
Combine chicken, broccoli slaw, red peppers, almonds and green onions in a large bowl. Set aside.
Prepare dressing. Place ingredients in a small bowl and whisk until smooth.
Pour dressing over salad and mix until chicken and vegetable mixture is completely coated.
Fold in diced avocado, if using (note, this will turn brown after a day so if prepping ahead, add just before serving).
Serve with lettuce leaves, fresh cilantro and lime wedges. Sprinkle with black and white sesame seeds.
Shaved Carrot and Pear Salad with Curry Vinaigrette
Total: 15 min
Prep: 15 min
Yield: 4 to 6 servings
1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.
MAKE AHEAD ORANGE GINGER GREEN BEANS
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
YIELD: 6 CUPS
These easy Make-Ahead Orange Ginger Green Beans are so delicious! Serve them for a holiday side dish or use this recipe for meal prep.
1 tablespoon plus 1/4 teaspoon salt, divided
1 1/4 pounds green beans, stem ends trimmed
1 teaspoons freshly grated orange zest
2 tablespoon freshly squeezed orange juice
2 teaspoons honey
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
1 large shallot, minced
1 teaspoons finely grated ginger root
Freshly ground pepper, to taste
Place a large pot of water over high heat and bring to a boil. Add 1 tablespoon salt.
Meanwhile, stir together orange zest, orange juice and honey in a small bowl. Prepare an ice bath by filling a large bowl with a generous amount of ice and cold water.
Boil the green beans, stirring occasionally, until crisp tender, 3 to 4 minutes. Drain the beans and transfer to the ice bath. When they are cool, drain again.
Heat the oil in a large skillet over medium heat. Add shallot and cook, stirring until just softened and starting to brown slightly, 1 to 2 minutes. Stir in ginger, and cook, stirring until fragrant, about 30 seconds. Add the green beans and zest mixture, and cook, tossing to combine until the beans are heated through, 3 to 5 minutes. Season with the remaining 1/4 teaspoon salt and pepper.