Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Entrée ( Main Course)
Shredded Swiss Chard and Roasted Beet Salad
PREP TIME 5 minutes COOK TIME 30 minutes SERVINGS 4 servings
The perfect root veggie salad!
4 cups Shredded Swiss Chard
3 Fresh Beets peeled, cubed, and roasted
1/2 cup Shelled Pistachios
1 tablespoon Extra Virgin Olive Oil EVOO
1/8 cup Balsamic Vinegar
1/8 cup Fresh Orange Juice
Kosher Salt & Cracked Pepper
Preheat oven to 375 degrees Fahrenheit.
Line a baking sheet with aluminum foil.
Cut the ends of the beets off and peel with a potato peeler.
Cube the beets into 1-inch pieces.
Toss the beets with the EVOO, sprinkle with salt and pepper.
Spread on the baking sheet so that the cubes are not touching each other.
Roast at 375 F for 30 minutes.
Toss all ingredients together and enjoy
Simple Sautéed Broccoli and Green Beans
A perfect flavorful vegetable side dish to pair with any meal! Eat your veggies!
PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins
SERVINGS 5 servings
1 small head of broccoli chopped into florets
1 lb fresh green beans
1 white onion chopped
4-6 cloves garlic minced
1 tsp cumin ground
1 tbsp ranch seasoning
1/4 cup fresh parsley chopped
salt & pepper
1/3-1/2 cup water
Pre-heat pan on low-medium heat.
Add 1-2 tablespoons of oil (depending on how large your head of broccoli is).
Add broccoli florets and green beans. Toss in oil, so that vegetables are evenly coated.
Toss occasionally for about five minutes, while vegetables become tender.
As broccoli and green beans begin to soften, add 1/3-1/2 cup of water to your pan.
Toss broccoli and beans, and let the water steam the vegetables for about 3 minutes.
Once water is nearly evaporated, add minced garlic, and chopped white onion. (*see notes*)
When onions and garlic have begun to soften slightly, add fresh parsley, cumin, ranch seasoning, salt, and pepper.
Remove from heat, serve, and enjoy!
*I add my garlic and onions towards the end to avoid them cooking too long. I like to keep the crunchiness of the vegetables as much as possible, for two reasons. One, I don’t enjoy eating mushy vegetables, and two, it also preserves the nutrient content of the vegetables the less it has been cooked!
If you prefer to have more fully cooked garlic and onions in your dish, feel free to add them in with your broccoli florets and beans at the beginning of cooking.
Roasted Roma Tomatoes
Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.
Prep Time:15 mins Cook Time:15 mins Total Time:30 mins Servings:4
8 roma (plum) tomatoes, cut in half and seeds removed
¼ cup extra-virgin olive oil
2 tablespoons chopped garlic
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
salt and black pepper to taste
½ cup crumbled feta cheese
Preheat an oven to 375 degrees F (190 degrees C).
Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.
Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.
Instead of using feta, substitute smoked gouda cheese.
SWEDE (RUTABAGA) NUTMEG CAKE
This recipe for Swede Nutmeg Cake shows you how to use rutabaga to make a delicately spiced cake that gets topped with a sweet brown butter frosting.
1 cup (150g) packed raw peeled and grated swede (rutabaga)
¾ cup sugar 175 gbananas
½ cup plain yogurt 100g
½ cup vegetable oil 100ml
2 teaspoons vanilla extract
2 ½ cups all-purpose flour plain flour (250g)
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground nutmeg
½ teaspoon salt
FOR THE BROWN BUTTER FROSTING:
3 cups powdered icing sugar ( Confectioner sugar)
2 teaspoons vanilla extract
3-4 tablespoons milk
½ cup 115g butter, at room temperature
4 tablespoons salted hazelnuts chopped
For the cake:
Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.
Beat the eggs, sugar, yogurt, oil, and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.
Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
For the frosting
Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.
Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.
Entrée (Main Course)
GREEK LEMON CHICKEN DRUMSTICKS WITH PEPPERS
"This recipe comes from "Quick and Easy Low-Carb Cooking" by Nancy Hughes. It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. I used lemon pepper to reduce the sodium; however, you can use salt and pepper if preferred."
Ready In: 1hr 15mins Serves:4
8 skinless chicken drumsticks, rinsed, and patted dry
1 medium green bell pepper, thinly sliced
2 medium yellow onions, thinly sliced
1 -2 garlic clove, finely minced
2 medium lemons
1 1⁄2 teaspoons dry oregano leaves
3⁄4 teaspoon lemon pepper
paprika, to taste
Preheat oven to 350 degrees F.
In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.
Mix 1 teaspoon lemon zest, oregano, lemon pepper and paprika.
Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.
Turn chicken and cook 30-40 minutes longer.
or until chicken is no longer pink in center.
When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.
Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.
PARMESAN BAKED RUTABAGA
Low carb version of the classic parmesan potato stacks. These rutabaga stacks are turned sideways for an extra crispy outer edge and a cheesy soft center.
Servings: 8 PREP: 10 MINS COOK: 55 MINS TOTAL: 1 HR 5 MINS
2 pounds rutabagas
¼ cup extra-virgin olive oil
2 cloves garlic minced
8 sprigs fresh thyme leaves removed
1 teaspoon Kosher salt
½ teaspoon Black pepper
½ cup Fresh grated parmesan divided
⅓ cup vegetable stock
Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.
2 pounds rutabagas
Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
¼ cup extra-virgin olive oil,2 cloves garlic,8 sprigs fresh thyme,1 teaspoon Kosher salt,½ teaspoon Black pepper,½ cup Fresh grated parmesan
Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the vegetable stock. Cover with foil and bake until the edges and tops are golden brown, and the center is tender about 45 to 55 minutes.
Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.
SWISS CHARD AND BEET GREENS STEW
Beet greens and the ever so colorful and beautiful Swiss chard together make for an excellent combination.
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins
2 cups of chopped Swiss chard
1 cup of Beet greens chopped fine
1 Beet chopped fine
1/2 tsp of black pepper
1 red chili to grind and 1 to sauté ( optional)
1/4 cup coconut powder/ or grated coconut
1/2 cup of cashew, hazelnut, & almond milk (optional) (available in TJ’s)
1 tsp of coconut /sesame oil) for cooking and 1 for tempering
2 cups of water
In a saucepan, lightly fry the coconut, chili pepper and bay leaf in a tsp of oil
Pour a cup of water and grind and set aside
To the same pan, add the greens and stir for a couple of minutes
Add 1 cup of water and allow it to cook for a few minutes
At this point, add the salt and stir in
Now add the ground coconut mix and allow all of it to come to a boil or two.
Remove from flame and transfer to a serving bowl
Temper with a tsp of oil some mustards seeds, cumin and 1 red chili
Serve with couscous, rice or chapatis.
Mexican Roasted Broccoli