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
Grilled Chicken with Arugula and Warm Chickpeas
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)
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.
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.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
Sliced Strip Steak with Arugula and Parsley
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
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.
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.
Do Ahead: Steak can be grilled 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
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.
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
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!
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
Keyword cinnamon apple, cinnamon apples, how to make cinnamon apples
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 191 kcal
Author Lacey Baier of A Sweet Pea Chef
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
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.
PREP TIME15 mins
COOK TIME20 mins
TOTAL TIME35 mins
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
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.
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.
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
Servings: 6 servings
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
⅓ cup fresh lemon juice
¼ cup extra virgin olive oil
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
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.
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.
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)
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.
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
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
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
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.
1 cup extra virgin olive oil
1 cup onions, shredded
1 cup parsley, chopped
4 carrots, cut in thin rings
1 pound green beans (fresh or frozen)
4 potatoes, cubed
4 fresh tomatoes, grated
Salt and pepper, to taste
2 cups water
Heat olive oil in a pot. Add onions and sauté for 2 minutes. Add parsley, carrots, beans and potatoes. Mix well.
Add salt, pepper, tomatoes and water. Simmer for 40 minutes.
Servings : 8
Ready in : 60 Minutes
Butter Lettuce and Citrus Salad with Pistachios
Serving Size:6|Prep Time:20minutes|Cook Time:N/A
2 small heads butter lettuce washed, rinsed, core removed and leaves torn into large pieces
1 red grapefruit rind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
1 orange rind and white pith removed with a knife, halved lengthwise and each half cut into 4 cross-cut slices
1/2 cup shelled toasted pistachios roughly chopped
1 bunch chives (about 1/4 cup), cut into 2 inch pieces
2 2/1 tablespoons extra virgin olive oil
1/2 lemon juice
1 tablespoon honey (optional)
1 pinch coarse salt and freshly ground black pepper
Mound the lettuce followed by the grapefruit and orange slices on a platter or in a shallow bowl.
Sprinkle the pistachios and chives over the salad.
Drizzle the salad with the olive oil and lemon juice (and optional honey).
Finish by sprinkling with the salt and pepper.
Chicken and leek bake
1 Hour Serves 4 Easy
olive oil 3 tbsp
skinless chicken thigh fillets 500g, cut into chunks
streaky bacon 4 rashers, chopped
leeks 2, washed and sliced
thyme 4 sprigs, plus leaves stripped from 6 sprigs
English mustard 1 tbsp
ready-made cheese sauce 350g
Heat the oven to 200C/fan 180C/gas 6. Heat 2 tbsp of the oil in a non-stick frying pan, season the chicken fillets well and fry with the bacon for 3-4 minutes, turning, until golden brown. Tip into a 20cm x 30cm baking dish. Add the leeks to the pan with a pinch of salt and cook gently for 10 minutes until softening, then add the thyme sprigs, mustard, cheese sauce and 50ml of water, and mix well. Tip into the baking dish and mix well again.
Mix together the cheese and breadcrumbs, then sprinkle evenly all over the chicken and leeks, drizzle the rest of the oil and sprinkle over the thyme leaves.
Bake for 25-30 minutes or until golden and bubbling. Serve with a big green salad, if you like.
Head here for more leek recipes https://www.olivemagazine.com/recipes/family/chicken-and-leek-bake/
Buckwheat Waffles with Fresh Ricotta and Blood Oranges
1 cup buckwheat flour
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 cups whole milk
1/2 stick unsalted butter, melted and cooled
1 large egg
Vegetable-oil cooking spray
1 1/2 cups fresh ricotta
2 blood oranges, peel and pith removed, sliced or segmented
2 Cara Cara oranges, peel and pith removed, sliced or segmented
4 clementines, peel and pith removed, sliced or segmented
Honey, for serving
In a large bowl, whisk together flours, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg until combined. Stir milk mixture into flour mixture until just combined. Let batter stand, uncovered, 20 minutes.
Preheat a waffle iron and lightly coat with cooking spray. Cook waffles according to manufacturer's instructions (for standard-size Belgian waffles, fill each cavity with about 1/2 cup batter) until golden brown and crisp (for Belgian waffles, about 8 minutes).
Top each waffle with ricotta and citrus fruits, and drizzle with honey; serve.