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
Green Leaf Lettuce, Local
Cauliflower
Celery,
Carrots,
Portabella Mushrooms,
Zucchini, Fancy
Baby Spinach (In the Jumbo baskets)
Broccoli Crowns (In the large & Jumbo baskets)
Covington Sweet Potatoes
Red Anjou Pears,
Kent Mangoes
Meal #1
Entrée ( Main Course)
Mango-Spinach Quesadillas
Active Time: 10 minutes Total Time: 25 minutes
Thanks to iron-rich spinach and vitamin-packed mango, these fruit- and veggie-stuffed snacks are nutritionally head and shoulders above average quesadillas. For an extra kick, serve them with homemade salsa verde, salsa, or guacamole.
Ingredients
Makes 12 servings
8- 8-inch whole wheat tortillas
2 mangos, peeled and chopped into small pieces
3 cups shredded cheddar or Monterey Jack cheese
Thanks to iron-rich spinach and vitamin-packed mango, these fruit- and veggie-stuffed snacks are nutritionally head and shoulders above average quesadillas. For an extra kick, serve them with homemade salsa verde, salsa, or guacamole.
Directions
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and place two tortillas on each sheet.
2. Spread 1/2 cup of spinach evenly over the tortillas. Top each with the mango and cheese, divided equally. Place the remaining tortillas over the top of the cheese. bake for 15 minutes.
3. Using a sharp knife or pizza cutter, slice each quesadilla into six triangles.
https://www.kiwimagonline.com/recipe/mango-spinach-quesadillas/
Side #1
ASIAN CARROT-CELERY SLAW (PALEO, WHOLE30, GLUTEN-FREE)
prep time: 15 MINS cook time: 1 MIN total time: 16 MINS
servings: 4
Terrific Asian Carrot-Celery Slaw is the best Asian celery and carrot salad that pairs well with everything! Paleo, Whole30, Gluten-free and crunchy delicious!
INGREDIENTS
5-6 stalks celery
2 medium carrots
Asian Carrot-Celery Slaw Seasonings:
▢¼ to ½ tsp coarse sea salt
▢1 tsp grated ginger
▢1 tbsp sesame oil
▢Small pinch white pepper
▢Sprinkle toasted sesame seeds
Instructions
Bring a large pot of water to boil. Season the water with a pinch of salt.
In the meantime, prepare celery and carrots.
For celery, cut off the base and leaves, then wash the stalks under running water. Use a peeler to remove any fibrous and tough strings. Dice them to about 2.5 to 3-inch length sections then slice lengthwise to matchstick shape.
For carrots, slice them diagonally into thin slices (a little thicker than 1/8-inch thick). Stack 2-3 slices a time on top of each other, then cut through the layers to create matchsticks.
Blanch celery and carrot matchsticks in hot boiling water for about 1 minute.
Quickly rinse them under cold or ice-cold water to stop cooking and preserve the vibrant color.
Drain and shake excess water from the vegetables before adding them to a large bowl.
Stir to coat seasonings from salt to white pepper.
Toss well and set aside for 30 minutes to develop the flavor or best marinate overnight. Sprinkle with toasted sesame seeds before serving. Best serve chilled.
https://iheartumami.com/asian-carrot-celery-slaw/
Side #2
Grilled Portobellos with Chopped Salad
This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.
Total:45 mins Servings:4
Ingredients
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
¼ cup chopped fresh dill
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon freshly ground pepper
4 large portobello mushroom caps, gills removed
1 15-ounce can small white beans, rinsed
2 small bell peppers, quartered and seeded
1 small red onion, cut into 1/4-inch-thick slices
1 medium zucchini, cut lengthwise into 1/4-inch slices
1 cup shredded fontina cheese
Directions
Preheat grill to medium-high.
Combine lemon juice, oil, dill, garlic, salt and pepper in a large bowl. Add mushroom caps and turn to coat. Remove the mushrooms from the bowl. Add white beans; stir to coat.
Place the mushroom caps gill-side up on the grill with peppers, onion and zucchini. Grill the vegetables, turning once, until they start to char and soften: about 8 minutes for the mushrooms and 6 minutes for the rest. Turn the mushrooms gill-side up again. Fill each with 1/4 cup cheese and grill until the cheese is melted, about 1 minute more.
Chop peppers, onion and zucchini and add to the bowl with the beans; toss to combine. Top each mushroom with about 1 cup of the grilled salad.
https://www.eatingwell.com/recipe/252416/grilled-portobellos-with-chopped-salad/
Dessert
VEGAN PEAR GINGER MUFFINS FILLED WITH CARAMEL
Prep Time 30min Cook Time 25 min 12 Servings
These vegan ginger and pear muffins (filled with my homemade vegan caramel!) are so quick and easy to bake while you are at home.
INGREDIENTS
1 Ripe Pear, Preferably Green or Red Anjou
2 1/2 Cups All-Purpose Flour
3/4 Cup Brown Sugar
1/3 Cup Neutral Oil
1 Cup Plant Milk + 1 Tsp Apple Cider Vinegar
1 Flax Egg (1 tbsp ground flax + 3 tbsp water)
1 1/2 Tsp Ground Ginger
1/4 Tsp Ground Nutmeg
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
DIRECTIONS
1. Preheat oven to 350 degrees F. 2. In one bowl, mix the flour, ginger, nutmeg, baking powder, baking soda and salt. 3. In another bowl, mix the sugar, oil, plant milk and apple cider and flax egg. 4. Pour dry ingredients into wet ingredients and mix just until there are no dry bits left. 5. Chop pear into bite-sized pieces, leaving the core behind, and then stir into the batter. 6. Fill a muffin tray with wrappers and fill each 3/4 full with batter. 7. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. 8. Once fully cooled, cut out a small circle in the center of the muffins and fill with vegan caramel,(*see below) then return center piece and enjoy!
https://usapears.org/recipe/vegan-pear-ginger-muffins-filled-with-caramel/
2.
VEGAN CARAMEL
INGREDIENTS
1 Cup Brown Sugar
1/4 Cup Vegan Butter
1/2 Cup Full-Fat Coconut Milk
1/4 Cup Maple Syrup
1 Tsp Vanilla Extract
1/4 Cup Water
1/4 Tsp Salt
INSTRUCTIONS
In a small pan over medium heat, add your brown sugar and salt to a bowl, and pour about 1/4 cup water on top and stir.
Continue stirring while the sugar melts, about 5-10 minutes. Then, increase the heat to medium-high and stop stirring - allow this to bubble for 4 minutes until a nice golden-brown color (about 350 degrees).
Remove from heat and stir in butter, vanilla, coconut milk and maple syrup little by little.
Allow to cool for a few minutes and then transfer to a serving container. Keep sealed in the fridge up to 5 days.*
1 Cup Brown Sugar
1/4 Cup Vegan Butter
1/2 Cup Full-Fat Coconut Milk
1/4 Cup Maple Syrup
1 Tsp Vanilla Extract
1/4 Cup Water
1/4 Tsp Salt
INSTRUCTIONS
In a small pan over medium heat, add your brown sugar and salt to a bowl, and pour about 1/4 cup water on top and stir.
Continue stirring while the sugar melts, about 5-10 minutes. Then, increase the heat to medium-high and stop stirring - allow this to bubble for 4 minutes until a nice golden-brown color (about 350 degrees).
Remove from heat and stir in butter, vanilla, coconut milk and maple syrup little by little.
Allow to cool for a few minutes and then transfer to a serving container. Keep sealed in the fridge up to 5 days.*
https://beplantwell.com/vegan-caramel-recipe/
Meal #2
Entrée (Main Course)
C KETO CAULIFLOWER MUSHROOM RISOTTO
This cauliflower risotto recipe is the perfect low carb dish. It’s full of classic mushroom risotto flavor with a mere fraction of the carbs. And it takes only 25 minutes.
Ingredient
¼ cup butter
8 ounces mushrooms chopped
2 cloves garlic minced
Salt and pepper to taste
12 ounces riced cauliflower (the frozen version works just as well as the fresh, no need to thaw)
¼ cup dry white wine
¼ to ½ cup chicken broth
2 to 4 tablespoons heavy cream
½ cup freshly grated Parmesan cheese add more as desired
Instructions
In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
Reduce the heat to medium low, add the cauliflower, and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Add in a bit more broth and/or cream if needed.
Stir in the Parmesan and add any additional salt and pepper to taste. Serve with additional grated parmesan as desired.
https://alldayidreamaboutfood.com/low-carb-cauliflower-mushroom-risotto/#recipe
Side #1
Dill Roasted Sweet Potatoes + Warm Spinach Salad
PREP TIME 5 minutes COOK TIME 45 minutes TOTAL TIME 50 minutes
Servings- 6 (3/4-cup servings)
Ingredients
2 large. Sweet potatoes
1 small white onion
5 whole garlic cloves
4 Tbsp olive oil (or coconut oil)
1/4 tsp each sea salt and pepper
1 large bunch fresh dill (lightly chopped // 1 large bunch yields ~1/2 cup)
Instructions
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper or foil. Lightly spray with non-stick spray.
Rinse and scrub sweet potatoes and remove any dark spots. Then dice into 1-inch cubes and add to a large mixing bowl.
Dice onion into rings and add to the bowl as well, along with the garlic cloves. Add olive oil and toss. Then season with salt, pepper and dill and toss again until well coated. Add to baking sheet in a single layer (use more baking sheets, as needed, if increasing batch size).
Bake for 35-45 minutes or until soft and potatoes slide off a knife or fork with ease. Remove from oven and serve immediately.
I added mine over a bed of fresh spinach and topped it with bleu cheese and toasted walnuts for a comforting warm salad. Will keep in an airtight container in the fridge for several days, or in the freezer for a month.
Side #2
Sauteed Zucchini and Carrots
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
These Sauteed Zucchini and Carrots are super easy to prepare and make the perfect side dish.
Ingredients
2 medium sized zucchinis thinly sliced
2 medium sized carrots thinly sliced
1 Tablespoon olive oil
2 Tablespoons clarified butter or ghee for paleo and whole30