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
Sarasota Romaine Lettuce
Sarasota Arugula large & Jumbo baskets
Sarasota Arrowhead Cabbage large baskets
Sarasota Green / Purplette Onions
Sarasota Snow Peas
Sarasota Scarlet /Purple Top Turnips
Sarasota Fresh Dill
Entrée (Main Course)
with Dilly-Fried Cabbage & Apple Arugula Salad
3 tbsp vegan butter
1 onion, peeled and thinly sliced
4 oz green cabbage
1 tsp smoked paprika
10 oz fresh gnocchi
½ oz fresh dill, fronds picked and chopped (divided)
1 lemon, juiced (divided)
¼ cup vegan sour cream
1 apple, thinly sliced
2 oz baby arugula
2 tsp olive oil*
Salt and pepper*
Sauté the cabbage and onions
Bring a large pot of salted water to a boil for the gnocchi. Melt butter in a large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp salt, stir, and reduce heat to low. TIP: For the 4-serving meal, use a large saucepan instead of a skillet.
Cook the gnocchi
Add gnocchi to boiling water and cook until they float to the surface, 3 to 4 minutes. Drain and add boiled gnocchi to the skillet with cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the dill and a pinch of pepper to the gnocchi. Taste and add salt and pepper as needed
Make the dill sour cream
Add remaining dill, just half the lemon juice, sour cream, and a pinch of salt to a small bowl and stir the dill sour cream.
Make the salad and serve
Add apple, baby arugula, remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl and toss. Divide the gnocchi with dilly-fried cabbage between plates and top with dill sour cream. Serve with apple arugula salad. Dig in!
TURNIPS WITH DILL OLIVE OIL
These turnip skewers from Naturally Ella are not only a fun way to eat your vegetables, but they’re also pretty too!
1 large turnip, cubed
1 tablespoon (15 ml) olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 teaspoons minced fresh dill
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) lemon juice (approximately 1/2 a lemon)
1/4 teaspoon salt
If using wood skewers, soak in water for at least an hour before using.
To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.
Quick Asian Sugar Snap Peas
These Quick Asian Sugar Snap Peas are the perfect side dish to any dinner recipe. Made with simple ingredients that offer a fresh and crisp taste and texture you'll love.
8 oz. sugar snap peas, string removed and trimmed (if needed)
½ tbsp. grapeseed oil or other neutral tasting oil
1 garlic clove
1 tsp. minced ginger
1 tbsp. soy sauce
1 tsp. toasted sesame oil
½ tbsp. toasted sesame seeds
In a large skillet, sauté the garlic and ginger in oil for 1 minute over medium heat.
Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.
Turn off the heat, add the sesame oil, and stir.
Sprinkle with sesame seeds and serve.
Kale, Apple, & Banana Smoothie
prep time: 5 MINS
total time: 5 MINS
1/2 large apple,, chopped
1/2 banana,, chopped and frozen
A few large leaves of kale,, ribs and stems removed
1/2 cup orange juice
handful of ice,, if desired
Add all ingredients to blender and blend until smooth. Add more orange juice or ice to get desired consistency.
Entrée (Main Course)
Cavatappi Mac & Cheese
with Purple Top Turnip & Kale
6 oz Cavatappi Pasta
¾ cup Milk
3 cloves Garlic
½ bunch Kale
1 bunch Thyme
2 oz White Cheddar Cheese
2 Tbsps All-Purpose Flour
¼ cup Grated Parmesan Cheese
1 tsp each (Sweet Paprika, Ground Aleppo Pepper & Mustard Powder)
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the kale stems; thinly slice the leaves. Cut out and discard the root end of the turnip, peel and medium dice. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheddar cheese.
Cook the pasta:
Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly. Rinse and wipe out the pot.
In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the turnip is tender. Transfer to a bowl. Wipe out the pot.
In the same pot, heat 2 tablespoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the milk and 1 cup of water; cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.)
Stir the cheddar cheese, Parmesan cheese, spice blend and half the thyme into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Stir in the cooked vegetables and cooked pasta; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.
Transfer the filling to a baking dish. Place the breadcrumbs in a small bowl; add enough olive oil to moisten them. Season with salt and pepper. Evenly top the filling with the moistened breadcrumbs. Bake 10 to 12 minutes, or until golden brown and crispy on top. Remove from the oven. Let stand for about 2 minutes before serving. Garnish with the remaining thyme. Enjoy!
Grilled romaine and sugar snap peas
3 romaine harts
2 handfuls sugar snap peas ( about 5-6 oz )
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 lime, zest and juice
1/2 orange, zest and juice
3 tablespoons fresh dill, chopped
In a small bowl, mix oil, salt, pepper, lime and orange zest and juice, add dill.
Cut Romaine lettuce lengthwise, generously brush over all surfaces with oil mixture.
Grill for 3-4 minutes or until slightly charred.
Put peas in a bowl and add 1-2 tbsp oil mixture, the easy way is to grill them in a wire basket, for 3-4 minutes.
When they are cooked cut romaine and mix with peas.
INSTANT POT BRAISED CABBAGE AND APPLES
Prep Time 10 mins Cook Time 17 mins Total Time 32 mins
Instant Pot Braised Cabbage and Apples has a nice tart-sweet flavor, with a savory edge. Pressure cooker braised cabbage and apples is a perfect side dish!
4 slices Thick Cut Bacon, chopped
1 small Onion, thinly sliced
4 Whole Cloves
1 head Cabbage, shredded
2 med Apples, peeled, cored, thinly sliced
1/2 cup Apple Cider Vinegar
1/2 cup Apple Cider
1-2 Tbsp Sugar (more or less to taste)
1/2 tsp Kosher Salt (more or less to taste)
1/4 tsp Pepper (more or less to taste)
Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.
Turn on the Sauté setting and add the chopped bacon. Cook until crisp. Remove to a paper towel and set aside.
Add the sliced onion to the bacon drippings and cook, stirring occasionally, until turning translucent.
Add the cloves, shredded cabbage, apples, vinegar, and apple cider. Stir well.
Place the lid on the pot and set the steam release knob to the Sealing position.
Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 3 minutes (4 if you like softer cabbage). The pot will take several minutes to come to pressure.
When the cook cycle has ended, turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam. When the pin in the lid drops down, open the lid and stir the cabbage.
Remove the cloves.
Add the salt and pepper, and 1 Tablespoon of the sugar and stir well. Taste and adjust any of these to suit your taste.
Top with the reserved bacon and serve hot.
Mexican Roasted Broccoli
Easy Double Chocolate Banana Bread
Start your morning with this easy Double Chocolate Banana Bread! It's so decadent & chocolatey good! Perfect when you have ripe bananas!
3 large very ripe bananas, mashed.
½ cup unsalted butter melted (also can use ¼ cup melted butter/1/4 cup oil of choice or ½ cup oil of choice like canola, avocado or vegetable)
¾ cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
½ cup Dutch-process cocoa powder
1 cup semisweet or bittersweet chocolate chunks or chips
Heat your oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Can line with parchment paper for easy removal as well, but spray with non-stick cooking spray as well.
Mash bananas in the bottom of a large bowl.
Whisk in melted butter and mix. Add brown sugar, egg, and vanilla and mix.
Place baking soda, salt, flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients to get rid of any and all lumps.
Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.
Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Since you have melty chocolate chips/chunks, it may take several attempts, or just merely lightly touch the top of the banana bread with your fingertip and if it springs back without sinking into the bread, you're good to go!
Cool in pan for 10 to 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.
The banana bread will keep for up to 4-5 days at room temperature.
Meal # 3
Entrée ( Main Course)
Kale & Apple Soup
YIELD Serves 6 to 8
1 large bunch kale (about 10 ounces)
1/4 cup cubed pancetta or sliced bacon (about 2 ounces)
4 cups warmed chicken or vegetable stock, divided
2 tablespoons olive oil
1/2 whole yellow onion, chopped
1/4 teaspoon salt
1 medium apple, cored and chopped
1/4 cup crème fraiche, mascarpone cheese, or plain yogurt
Freshly ground black pepper
Wash the kale and remove the bottom inch of stem. Chop roughly into 1-inch pieces.
In a large skillet over medium heat, sauté the pancetta for 1 minute or until just barely showing color. Add the kale and stir to coat with rendered fat. (Add a glug of olive oil if pancetta didn't render enough fat to keep the kale from sticking to the pan.) Cook, stirring, until the kale begins to wilt, about 5 minutes. Add 2 cups chicken stock, lower heat to medium-low and cook, stirring occasionally, for about 10 minutes.
Transfer the mixture to a blender, or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.) Puree, starting on the lowest speed, until smooth. (When working with hot liquids in a blender, it's wise to hold down the lid with a kitchen towel in case some liquid escapes when the motor is running.) Puree the second batch if necessary. Pour into a large bowl and set aside.
In the same skillet over medium heat, heat the olive oil and cook the onions with the salt until the onions just barely show color, stirring for about 3 minutes. Add the chopped apples and cook, stirring occasionally, for 5 minutes, or until the apples soften and onions are translucent. Stir in the remaining broth.
Transfer the mixture to the blender, splitting into two batches if necessary. Puree until smooth.
Combine the pureed apple and onion mixture with the kale mixture and whisk to combine. If soup seems too thick, add more stock or water until it reaches the desired consistency.
Reheat if necessary, and serve garnished with a dollop of crème fraiche, mascarpone cheese, or plain yogurt and a few grinds of black pepper.
BRAISED SCARLET TURNIPS
1 Tbsp butter
2-3 scarlet turnips, sliced thinly
1 tsp soy sauce, or liquid aminos
finely minced parsley
Melt your butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover to steam-cook the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add your soy sauce directly to the pan and sprinkle on your parsley. Eat!
Salted Caramel Apple Crumb Bars
Salted Caramel Apple Crumb Bars- apple pie bars with a thick buttery crust, a layer of spiced apples, a layer of salted caramel sauce, and a sweet crumb topping. The perfect fall dessert!
PREP TIME15 mins COOK TIME45 mins TOTAL TIME1 hr
For the Filling:
5 cups peeled and diced apples (I used Granny Smith)
1 tablespoon fresh lemon juice
½ cup all-purpose flour
1 teaspoon cornstarch
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
3/4 cup Salted Caramel Sauce see below or (can use store bought)
For the Crust & Topping:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup cold unsalted butter, cut into small pieces
1 egg, lightly beaten
1/2 teaspoon vanilla extract
Vanilla ice cream and extra salted caramel sauce, optional
Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.
For the apple filling- place the diced apples in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together flour, cornstarch, sugar, salt, cinnamon, nutmeg, and ground all-spice. Pour over the apples and carefully combine. Set aside.
For the dough-in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or by using your hands, until butter is mixed in, but you still have small chunks of butter. Mix the egg and vanilla together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.
Spread the apple mixture evenly over the bottom crust. Drizzle the salted caramel sauce over the apple filling. Crumble the remaining dough over the apple caramel layer and pat gently.
Bake for 45 minutes, or until the top is golden brown. Cool completely on a wire rack. Cut into squares. You can serve the bars with vanilla ice cream and extra salted caramel sauce, if desired.
Store the bars in an airtight container in the fridge for up to 3 days. You can also freeze the bars for up to 3 months.
Salted Caramel Sauce
The BEST salted caramel sauce! It's easy to make and is great drizzled over ice cream, cake, cookies, cupcakes, cheesecake...and anything else you can think of!
PREP TIME 5 mins
COOK TIME 10 mins
2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces.
1 cup heavy cream, at room temperature
1 to 2 teaspoons sea salt, to taste
First, make sure you have all of the ingredients ready. Once you start the caramel sauce you must pay close attention, so you don't burn it. To begin, heat the sugar over medium high heat in the bottom of a heavy 2–3-quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
As soon as the sugar reaches the dark amber color, carefully add the butter. Stir until butter is melted.
Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt
Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.