The following recipes are 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
Meal 1
Grilled Chicken with Arugula and Warm Chickpeas
Ingredients
4 SERVINGS
6 tablespoons olive oil, divided, plus more for drizzling
1 15-oz. can chickpeas, rinsed
4 sprigs thyme
¼ teaspoon crushed red pepper flakes
8 small skin-on, bone-in chicken thighs (about 2½ lb. total)
Kosher salt and freshly ground black pepper
3 cups arugula with tender stems
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Flaky sea salt (such as Maldon)
Preparation
Step 1
Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Step 2
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Step 3
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
https://www.bonappetit.com/recipe/grilled-chicken-with-arugula-and-warm-chickpeas
Sliced Strip Steak with Arugula and Parsley
Ingredients
4 SERVINGS
2 1-inch-thick boneless New York strip steaks (about 10 ounces each)
Kosher salt and freshly ground black pepper
1bunch arugula, tough stems removed
¼ medium red onion, thinly sliced
1 red chile, thinly sliced
4 ounces caper berries, halved if large
2 ounces Parmesan, shaved
1 cup parsley leaves with tender stems