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
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
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.
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.
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.
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!
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.*
Meal #2
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.
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
1 teaspoon dried thyme
sea salt and ground black pepper
Instructions
Heat a large skillet over medium-high heat. Add the oil and butter.
Once the better is melted, add the zucchini and carrots. Sprinkle with thyme, salt and pepper, toss to coat.
Sauté vegetables until lightly browned and tender, stirring occasionally so they do not burn.
Notes
The amount of time needed to cook will depend on the thickness of your vegetables, how hot your stove cooks, and how “caramelized” you like your zucchini and carrots. I like mine with some brown around the edges, and that took about 10 minutes.
I used Thyme because I like the simplicity of the flavor, but feel free to use your favorite herbs.
I cut my zucchini and carrots at an angle this time, but round slices and crinkle cut work as well.
Mexican Roasted Broccoli
Dessert
Mango Pear Crisp
From THE GRAND VICTORIAN BED & BREAKFAST INN
Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready, an unbuttered 2-quart baking dish 2 inches deep.
6 medium firm ripe pears (about 2 pounds) peeled, cored, and sliced pears in half and then each half into 4 wedges. Place into a prepared baking dish.
3 slightly firm ripe mangoes peeled and cut into ½ inch slices
Toss with the pears.
Stir together in a separate bowl:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
Add:
8 Tablespoons (1 stick) cold butter, cut into small pieces.
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly.
Scatter the topping evenly over the fruit.
Tap the dish on the counter once or twice to settle in the crumbs.
Bake until the topping is golden brown, the juices are bubbling, and the fruit is tender when pierced with a skewer, about 50-60 minutes. Serve warm.
Meal # 3
Entrée (Main Course)
QUICHE WITH SWEET POTATO CRUST
A delicious quiche with sweet potato crust that can be made with your favorite veggies, may be eaten hot or cold, and can be prepared as a dairy or vegan entrée.
INGREDIENTS
FOR THE CRUST
1 large sweet potato, peeled sliced thin (with a mandolin slicer) or by hand)
1 tbsp plus 2 -3 tsp extra virgin olive oil, divided
¼ tsp salt
FOR THE FILLING (for a vegan option, see notes)
1 tbsp extra virgin olive oil
2 medium size zucchinis, diced small ( about 3 ¼ cups diced)
¾ tsp salt, divided
¼ tsp black pepper, divided
2 cups freshly shredded carrots
5 large eggs ( see note for a vegan option)
12 grape tomatoes, sliced in half length wise
INSTRUCTIONS
To prepare the crust: Heat oven to 400F . Spread 1 tablespoon of the olive oil on a round 9.5" baking pie dish
Place the sweet potatoes slices in circles, overlapping (see image above), and season each layer with a teaspoon of the oil and ⅛ teaspoon of the salt. Cut some of the sweet potatoes slices in half and place them so they go up the sides of the baking dish. Bake for 15 minutes and remove the baking dish from the oven, leaving it on
While the crust is baking in the oven, prepare the filling
Heat 1 tablespoon of olive oil in a large skillet. Add the zucchini, ½ teaspoon of the salt and ⅛ teaspoon of the pepper and cook over medium high for 10 minutes, stirring frequently
Add the shredded carrots, mix well and set aside and let it cool slightly
Beat the eggs in a large bowl. Add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper
Spread the zucchini and carrot mixture onto the sweet potato crust. Pour the beaten eggs on top and spread them evenly using a spatula. Gently arrange the tomatoes on top
Bake at 400F for 30 minutes or until the eggs are cooked. Serve warm as a side, for lunch with a salad or for breakfast.
NOTES
For a vegan option: combine 16oz extra firm tofu, 2 tbsp nutritional yeast, 6 large fresh basil leaves, 1 clove garlic, 1 tbsp water, 1 tsp dry thyme, ¼ tsp turmeric, ¼ tsp salt, ⅛ tsp black pepper in the food processor and process until smooth. Transfer it to a bowl, add the zucchini mixture and pour over the crust. Bake for 45 minutes or until it firms up.
You can top the quiche with your favorite dairy cheese like feta or goat or your favorite vegan cheese before baking.
The crust can be made with regular potatoes.
Side #1
Chickpea Broccoli Salad Wraps
Serves: 4 | Serving Size: 1 sandwich wrap
Ingredients
3/4 cup (165g) plain 0% Greek yogurt
1 tablespoon apple cider vinegar
1 1/2 teaspoons honey
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
2 cups (140g) broccoli, chopped
1 can (15.5-ounce/439g) low-sodium chickpeas, rinsed and drained
1/4 cup (35g) dried cranberries
1/4 cup (27g) red onion, finely chopped
2 tablespoons sunflower seed kernels
4 tortilla wraps (45-gram), low-carb, high-fiber
8 Boston lettuce leaves
Directions
In a medium bowl, stir together the yogurt, vinegar, honey, pepper and salt. Stir in the broccoli, chickpeas, cranberries, onion, and sunflower seeds.
Line each tortilla wrap with 2 lettuce leaves; spoon a scant 1 cup broccoli salad into each. Roll up and cut in half.
Side #2
Roasted Cauliflower and Carrot Soup
This Roasted Cauliflower and Carrot Soup is rich in flavor, low in calories, and absolutely delicious. Made with fragrant roasted cauliflower, carrots, and garlic, this soup is so thick and creamy, you’ll hardly believe there’s no cream in it!
prep time:5 minutes cook time:35 minutes total time40 minutes Serves 4
Ingredients
1 large head cauliflower cut into florets
2 cups carrots peeled and cut into 1-inch pieces
2 cloves garlic
2 tablespoons olive oil
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 tablespoon butter
2 tablespoons flour
2 cups chicken broth
1 cup milk
Instructions
Preheat oven to 425 degrees F.
Place cauliflower, carrots, and garlic on a baking sheet.
Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to fully coat.
Place vegetables in the oven and cook for 30, stirring them halfway. Remove from oven and set aside.
In a large pot, melt butter over medium high heat.
Add flour, whisking it to make it smooth with the butter.
Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
Add 3/4 of the vegetables into the pot and use an immersion blender to purée until the soup is creamy.
Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine. Serve in bowls and enjoy!
Dessert
SWEET POTATO MANGO MUFFINS
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
INGREDIENTS
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
½ cup granulated sugar
¼ cup packed dark brown sugar
1 cup mashed cooked sweet potatoes at room temperature
1 cup finely diced mango
½ teaspoons grated orange zest
1 large egg
½ teaspoon vanilla extract
INSTRUCTIONS
Preheat the oven to 425°F/218° C. Line 12 muffin tin with liner or grease well and set aside.
In a bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt.
In a separate large bowl, use a wooden spoon to beat together the oil, granulated sugar, and brown sugar until well mixed. Stir in, egg, and orange zest, vanilla extract and stirring for 1 minute, until smooth. Then add sweet potato puree and mix well. Stir in the flour-spice mixture and the vanilla, mixing just until blended. To this add mango and fold in well.
Pour the batter prepared muffin tin. Top with rest of mango into the batter. Bake the muffin at 425°F / 218°C for 5 minutes then reduce the temperature to 350°F (177°C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake for another 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool the muffin in muffin tin for 5 minutes then transfer to wire rack and cool completely.