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Recipes for 2/19/21

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

2 tablespoons fresh lemon juice

2 tablespoons olive oil, plus more for drizzling


Preparation

Step 1

Prepare grill for medium-high heat. Season steaks generously with salt and pepper. Grill, turning several times, until lightly charred, 7–9 minutes for medium-rare. Transfer to a cutting board; let rest at least 15 minutes before thinly slicing.

Step 2

Toss arugula, onion, chile, caper berries, Parmesan, and parsley in a medium bowl. Drizzle with lemon juice and oil and toss to coat; season with salt and pepper. Drizzle steak with oil and season with salt and pepper; serve with salad.

Step 3

Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.

https://www.bonappetit.com/recipe/sliced-strip-steak-with-arugula-and-parsley




RUSTIC POTATO LEEK SOUP

This Rustic Potato Leek Soup recipe is kept nice and chunky, it’s naturally gluten-free and vegan (no cream), and it’s full of the coziest, comforting, simple flavors.



INGREDIENTS

2 tablespoons olive oil (or butter)

1 medium white onion, peeled and diced

3 leeks, sliced into 1/2-inch half moons (white and light green parts only)

1 rib celery, thinly sliced

5 cloves garlic, minced

1/2 cup dry white wine

1 1/4 pounds Yukon Gold potatoes, cut into bite-sized chunks

6 cups vegetable stock

4 sprigs fresh thyme

2 bay leaves

1/4 teaspoon cayenne (or less, if you prefer)

fine sea salt and freshly-cracked black pepper


optional toppings: homemade croutons, grated Parmesan, chopped fresh chives


INSTRUCTIONS

Sauté the veggies. Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.

Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.

Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.

Season. Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.

Serve. Serve warm, garnished with whatever toppings sound good, and enjoy!



https://www.gimmesomeoven.com/rustic-potato-leek-soup/#tasty-recipes-75042



Cinnamon Apples

These Healthy Cinnamon Apples are a clean-eating delight and can be enjoyed in so many ways! Because they are free of refined sugar, you can satisfy your sweet tooth guilt-free!

Categories Clean Eating, Vegan

Difficulty Easy

Keyword cinnamon apple, cinnamon apples, how to make cinnamon apples

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 191 kcal

Author Lacey Baier of A Sweet Pea Chef

Ingredients

4 apples Fuji and Gala work great, peeled, cored and sliced into even 1/4 inch thick slices

1/4 cup coconut sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp kosher or sea salt

1 tbsp coconut oil

Instructions

In a large mixing bowl, combine the apples, coconut sugar, cinnamon, nutmeg, ginger and salt. Toss to evenly coat the apples.

Heat a large sauce pan or skillet over medium-high heat.

Add coconut oil and allow to melt.

Cook apple mixture over medium heat, stirring occasionally, for 8 to 10 minutes or until apples are almost fully tender.

https://www.asweetpeachef.com/wprm_print/recipe/19864







Menu #2





Arugula Pesto


PREP TIME15 mins

COOK TIME20 mins

TOTAL TIME35 mins

YIELD1 cup

Ingredients

2 cups of packed arugula leaves, stems removed

1/2 cup of shelled walnuts

1/2 cup fresh Parmesan cheese

1/2 cup extra virgin olive oil

6 garlic cloves, unpeeled

1/2 garlic clove peeled and minced

1/2 teaspoon salt

Method

Brown the garlic

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3a Process in food processor

(the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Or

3b Use Mortar and pestle

Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Adjust to taste

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

https://www.simplyrecipes.com/recipes/arugula_pesto/




Mediterranean Potato Salad

This Mediterranean Potato Salad is a refreshing salad filled with tender potatoes, fresh herbs, onions and a simple citrusy dressing- perfect for the summer

Prep Time10 mins

Total Time10 mins

Course: Side Dish, Salad

Cuisine: American

Servings: 6 servings

Calories: 213kcal

Ingredients

2 pounds small yellow or russet potatoes

1 tablespoon salt

¼ cup chopped red onions

¼ cup chopped kalamata olives

¼ cup chopped fresh parsley

¼ cup chopped fresh cilantro

2-3 green onions thinly sliced

Dressing

⅓ cup fresh lemon juice

¼ cup extra virgin olive oil

2 teaspoons Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

Instructions

Place the potatoes in large pot and cover with water. Add salt and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain then set aside to cool.

When the potatoes are cooled, cut them into bite sized chunks and transfer to a large salad bowl.

To make the dressing, whisk together the lemon juice, olive oil, Dijon mustard, salt and pepper. Pour on top of the potatoes and toss to combine. Add the onions, olives, parsley, cilantro and green onions and gently toss to combine.

Serve warm or store in the fridge for a few hours before serving cold. If the potato salad seems dry, add a drizzle of olive oil before serving.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.


https://feelgoodfoodie.net/recipe/mediterranean-arugula-potato-salad/#wprm-recipe-container-6115




Green Bean, Carrot & Leek stew

This Turkish vegetarian stew served alongside couscous is tasty and very easy to make. I usually make enough for a couple of days as it keeps well and tastes just as good if not better the next day. Preparation time: 15 minutes. Cooking time: 45 minutes.

Ingredients (serves 4 people)

16-20 runner beans or flat beans chopped into 4-5 pieces

2-3 carrots chopped into 2cm pieces

2 leeks chopped into 2cm pieces

1 yellow onion chopped

2 garlic cloves sliced

1 cup of freshly chopped tomatoes (skin on)

4 tbsp. olive oil

1 tbsp. tomato paste

1/2 cup of water

1 tsp. salt

½ tsp. black pepper

1 lemon cut into quarters (for serving)


Preparation

Place olive oil in a pot over medium heat and sauté the onion for 1 minute.

Add the green beans and garlic, continue to sauté for another minute.

Add the carrots, chopped tomatoes, tomato paste, boiling water, salt and pepper, then mix.

Lower the heat, cover the pot and let the stew simmer on low for 35-40 minutes stirring every 15 minutes.

Add the leeks to the pot and stir. Cover and leave for an additional 8-10 minutes.

Drizzle a teaspoon of olive oil onto the stew before serving with a wedge of lemon on the side.


https://greatmiddleeats.com/2020/04/19/bean-carrot-leek-stew/




Banada Brownies


Ingredients

8 ounces unsweetened chocolate, chopped

3/4 cup butter, cubed

3 large eggs, room temperature

2 cups sugar

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1 cup maraschino cherries, chopped


TOPPING

1 package (8 ounces) cream cheese, softened

1/2 cup mashed ripe banana (about 1 medium)

1/3 cup strawberry preserves

1 large egg, room temperature, lightly beaten

1/4 cup chopped salted peanuts


Optional: Sliced bananas and additional chopped maraschino cherries


Directions

1. Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth.

2. In a large bowl, beat eggs and sugar on high speed 10 minutes. Stir in vanilla and chocolate mixture. Gradually stir in flour. Fold in cherries. Spread into a greased 13x9-in. baking pan.

3. For topping, in a small bowl, beat cream cheese until smooth. Beat in mashed banana and preserves. Add egg; beat on low speed just until blended. Spread over brownie batter; sprinkle with peanuts.

4. Bake until topping is set and a toothpick inserted in brownie portion comes out mostly clean, 40-45 minutes. Cool completely on a wire rack.

5. Cut into bars. If desired, serve bars topped with banana slices and additional cherries. Store in an airtight contain

https://www.tasteofhome.com/recipes/banana-split-brownies/





Menu# 3





This Greek Green Beans with Carrots and Potatoes recipe works wonderfully as either or a side or a main dish. The mellow flavors combine to create a perfect dish of comfort in any season.

Ingredients

1 cup extra virgin olive oil

1 cup onions, shredded

1 cup parsley, chopped