Check out these amazing recipes 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
This Week's Ingredients
Red Butter Lettuce
Green Beans FL
Red Beets (In the large & Jumbo baskets)
Fresh Parsley FL
Golden Delicious Apples (In the Jumbo baskets)
Red Anjou Pears
Chile-and-Citrus-Rubbed Chicken with Potatoes
It's never a bad move to cook chunks of potato underneath a chicken as it roasts. But here, we boil Potatoes and tear them into craggy pieces: It makes for tender, buttery pieces that can better soak up the tomatoey spiced pan sauce. Do be sure to let the chicken rest: Letting it sit for 45 minutes helps prevent the juices from running out of the meat as soon as you slice into it.
1 3½–4-lb. chicken
1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
Zest of 1 small orange
Zest of 1 medium lemon
¼ cup extra-virgin olive oil
1 Tbsp. mild red pepper flakes (such as Aleppo-style, Maras, or Urfa)
1 Tbsp. smoked paprika
¾ cup low-sodium chicken broth or water
½ cup dry white wine
1 Tbsp. tomato paste
4 garlic cloves, crushed
2 lb. medium potatoes, peeled
2 Tbsp. finely chopped parsley
Pat chicken dry with paper towels and season generously inside and out with salt. Tie legs together with kitchen twine. Place on a rimmed baking sheet and let sit 1 hour at room temperature.
Step 2 Preheat oven to 425°. Coarsely grind coriander and fennel seeds in spice mill or with mortar and pestle. Transfer to a small bowl and add orange zest, lemon zest, oil, red pepper flakes, and paprika; mix well. Pat chicken dry with paper towels, then rub all over with spiced oil.
Step 3 Whisk broth, wine, and tomato paste in a cast-iron skillet or 3-qt. enameled cast-iron baking dish to combine. Place chicken in the center and scatter garlic cloves around. Roast chicken, turning pan halfway through and adding an additional ¼ cup water if pan looks dry, until chicken is golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, 50–60 minutes (temperature will climb to 160° as chicken rests). Transfer chicken to a cutting board and let rest 45 minutes.
Step 4 Meanwhile, strain liquid left in pan through a fine-mesh sieve into a heatproof measuring glass or small bowl; discard anything in sieve. Taste; season sauce with salt if needed. Set aside.
Step 5 Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, 25–30 minutes. Drain and transfer potatoes back to pot.
Step 6 Cut potatoes into large pieces (or, if you can handle the heat, break up with your hands). Pour reserved sauce over potatoes. Add parsley, season with salt, and gently toss to combine.
Step 7 Place chicken on a platter and serve potatoes alongside.
Green Beans and Carrot Salad-Italian Style!
Bottom of Form
Green Beans and Carrot Salad- Italian Style is easy, fresh and healthy! A simple side dish that is easily made with steamed fresh green beans and tender carrots and tossed with some fresh garlic and a simple sweet apple cider vinaigrette.
PREP TIME20 minutes
COOK TIME10 minutes
TOTAL TIME30 minutes
3 large carrots
1 pound fresh green beans or french green beans, rinsed
2 to 3 large garlic cloves - diced
1/2 cup of Extra Virgin Olive Oil, plus extra
1/4 cup of Apple Cider Vinegar, plus extra
salt and fresh ground pepper to taste
generous pinch of dried oregano
Peel and cut carrots into a rectangular shape, about 2 inches in length. Place them into a medium-size pot and fill with water enough to cover the carrots. Bring to a boil and add some salt. Cover and boil for 3 minutes, or until they are tender when you poke a fork through them and to the bite. Do not over boil them, or you will get mushy carrots.
Drain, and run them under cold water for about 1 minute to stop the cooking. Set aside and allow them to cool completely.
Cut most of the green beans in half (especially ones that are longer than 3 inches in length). Using the same pot used for the carrots, place green beans with 1/2 inch of water on the bottom. Add some salt and cover with a lid. Bring water to a low boil for 2 minutes, until they turn a dark green color. Turn off heat, carefully drain the water from the pot, and return back to the stove. Cover and steam green beans for 2 to 3 minutes, until they are tender to the bite. Remove, drain completely and set aside to cool down.
In a large mixing bowl. Add green beans and carrots together. Add garlic, olive oil, apple cider vinegar and season with salt and pepper to taste and add a generous pinch of dried oregano. Gently toss and mix until well combined. Taste and adjust the seasonings to your preference.
Just before serving. You may need to add more olive oil and apple cider vinegar to taste, since the carrots will absorb some of the vinaigrette, leaving the salad a little dry.
Serve at room temperature or chill for one hour before serving.
Serves 6 to 8
Be careful not to over boil the carrots or over steam the beans or you will get a mushy salad. Allow the salad to sit in the fridge for a while before serving. At times, I like to drizzle more olive oil and apple cider vinegar just before serving to ensure the salad is well dressed and moist.
Pear – Cucumber Salad with Balsamic and Shaved Romano Cheese
2 cups diced pears
2 cups diced English cucumber
2 tablespoons balsamic vinegar (preferably aged)
2 tablespoons chopped fresh parsley
2 teaspoons olive oil
Salt and pepper
4 ounces Romano
Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top before serving.
Spoon over crisp romaine lettuce.
CHOCOLATE CHUNK BEET ICE CREAM
I got a new vegan ice cream creation for you to enjoy this summer: Chocolate chunk beet ice cream. This might sound like a pretty strange combo, but it’s sooooo DELICIOUS!!
Prep Time:10 mins Servings: 4 servings
▢18 oz cooked beets
▢1 cup thick coconut milk (full fat)
▢1/4 cup agave
▢1 piece ginger (about 0.8 inches long)
▢3 tablespoons chopped dark chocolate
Put the cooked beets, the coconut milk, the agave, and the ginger in a food processor and blend until smooth.
Ice Cream Machine (recommended): Put the beet coconut mixture in your ice cream machine and freeze according to the manufacturer's instructions. Stir in the chocolate chunks and place the ice cream in a freezer-safe container and freeze for another 2 hours in your freezer. Thaw for 5-10 minutes and scoop with an ice cream scoop.
No Machine/No Churn: Put the beet coconut mixture in a freezer-safe container, stir in the chocolate chunks and freeze for about 4 hours, whisking slightly every 20-30 minutes to avoid it getting too icy. Thaw for 5-10 minutes and scoop with an ice cream scoop.
Entrée (Main Course)
Red Quinoa & Roasted Rainbow Carrot Salad w/ Cumin & Cinnamon Vinaigrette
PREP TIME15mins COOK TIME 20 mins
This hearty salad makes an excellent lunch or meatless main course, and despite the rather long list of ingredients, it's quite easy to make. I love the way it looks with rainbow carrots and red quinoa if you can find them in your market, but regular carrots and white quinoa make a fine (and just as tasty) substitute.
Serves: serves 4
FOR THE CARROTS:
1 bunch of rainbow (or regular) carrots
1 tablespoon olive oil
¼ teaspoon cinnamon
¼ teaspoon cumin
salt and pepper to taste
FOR THE QUINOA:
1 cup red quinoa
2 cups water
1 teaspoon salt
FOR THE DRESSING:
4 tablespoons butter (I like pastured best)
¼ teaspoon cinnamon
½ teaspoon cumin
2 tablespoons wine vinegar
1 tablespoon honey
zest from one lemon
pinch of salt and pepper to taste
FOR THE SALAD:
¼ cup chopped cilantro
¼ cup roasted cashews
1 serrano chile, minced
Preheat the oven to 425 degrees. Scrub the carrots, remove their tops and halve them. Place them on a large baking sheet and toss with olive oil. Sprinkle evenly with cinnamon, cumin, salt and pepper. Roast for 20-25 minutes, flipping them over halfway through. They will be done when they are tender, but not mushy. Set aside.
Prepare the quinoa. Bring the water to a boil in a medium saucepan. Add the quinoa and salt and return to a boil. Cover, reduce heat to low, and cook for 10 minutes, or until the water has been absorbed and the quinoa is tender.
While the quinoa is cooking prepare the dressing. Melt the butter in a small skillet over medium heat. The butter will begin to foam and turn golden brown. At this point, watch the skillet carefully. Take the butter off the heat when it becomes quite brown and smells nutty. Stir in the cinnamon and cumin and pour into a small bowl to allow the foam to come to the top.
Skim off the foam from the top of the butter and discard. Pour the brown butter into a mixing bowl. Whisk in the champagne vinegar, honey, and lemon zest. Add salt and pepper to taste.
Place the quinoa in a large serving bowl or platter. Drizzle with half of the dressing and toss to coat. Add the roasted carrots, cilantro, cashews and chile and toss. Drizzle the remaining dressing over the top and toss well. Season with additional salt and pepper to taste, if desired. Serve warm or at room temperature
CARAMELIZED NEW POTATOES
READY IN: 20mins SERVES: 4 YIELD: 1/2 cup
1 1⁄2 lbs new potatoes, scrubbed, unpeeled
4 tablespoons dark brown sugar
⁄4 cup butter
1 tablespoon orange juice
salt and pepper
orange rind twists, to garnish
Cook potatoes in boiling water for 10 minutes or until almost tender. Drain.
Melt the sugar in a skillet over low heat.
Add butter and orange juice to pan, stirring the mixture as the butter melts.
Add potatoes to skillet, turning them until they are coated completely. Cook until tender.
Sprinkle the parsley or cilantro over potatoes and season with salt and pepper.
CARROT CUCUMBER AND APPLE Juice / Smoothie
1 green apple
a piece of ginger
Wash everything well.
Peel the cucumber, lemon, and apple if they are not organic. If they are organic, there is no problem.
Everything goes in the blender or through juicer
Serve with ice and lemon slices as a mocktail or pick me up.
Apple Crisp for Two
Total Time Prep: 10 min. Bake: 45 min.
Makes 2 servings
1 large tart apple, peeled and sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
2 tablespoons butter, melted
Dash ground cinnamon
Optional: Whipped cream or vanilla ice cream
Preheat oven to 350°. Place cut apples in an ungreased 2-cup baking dish; sprinkle with lemon juice. Combine brown sugar, oats, butter and cinnamon, sprinkle over apples.
Cover and bake for 30 minutes. Uncover; bake until apples are tender, about 15 minutes longer. If desired, serve with whipped cream or ice cream.