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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