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Recipes for 3/23/23 Veggie Basket

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

Fresh Spinach Local

Acorn Squash,

Roma Tomatoes,

Italian Parsley, Local

Green Bell Peppers, Local

Globe Eggplant, Local

Fennel, (In the large & Jumbo baskets)

Spring Mixed Greens (In the Jumbo baskets)


Valencia Oranges,

Bartlett Pears, Extra Fancy





Entrée ( Main Course)

RAINBOW ROASTED VEGETABLES

Prep time 15 mins Cook time 45 mins Total time 1 hour Serves: 4 to 6

Ingredients

1 small carrot, peeled and sliced

1 small zucchini, chopped

1 small eggplant, chopped

1 fennel, chopped

1 bell pepper, chopped

1 medium red onion, chopped

3 tablespoons olive oil

Salt and pepper, to taste

½ teaspoon paprika

½ teaspoon cumin


Instructions

Preheat oven to 200°C/390°F.

Combine all the vegetables in a large mixing bowl. Add the olive oil, salt, pepper, paprika and cumin and toss to combine.

Lay all the vegetables in a baking tray and roast for 35 to 45 minutes until cooked through, turning them from time to time during the cooking process so that they all get evenly roasted.

Serve warm.

SERVING SUGGESTIONS: You can serve these vegetables as a side dish, drizzled with tahini, or as part of a salad once they've cooled down. I like to combine them with spinach and quinoa for a healthy lunch.





Side #1

CHOPPED TOMATO AND SPINACH SALAD


PREP TIME: 10 minutes TOTAL TIME: 10 minutes YIELD: 2-4 servings

INGREDIENTS

5 plum tomatoes, chopped

1 medium sweet or Vidalia onion, chopped

handful of kalamata olives, chopped

2–3 cups of fresh baby spinach leaves

2 – 3 tablespoons balsamic vinegar

2 – 3 tablespoons olive oil

salt and pepper to taste

1 cup chickpeas, drained and rinsed (optional)

INSTRUCTIONS

Combine salad ingredients in a large bowl.

To make vinaigrette, mix balsamic vinegar and oil in a small bowl or jelly jar with lid. Season with salt and pepper. Drizzle desired amount over salad.

NOTES

Adjust amounts of vinegar and olive oil based on how much you like on your salad. I like to use equal parts for a salad like this.

This recipe made 2 large dinner salads or 3-4 smaller salads.










Side #2

PARMESAN HERB ROASTED ACORN SQUASH

PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 30 mins SERVINGS: 6 servings


INGREDIENTS

2 acorn squash (small to medium sized)

¼ cup extra-virgin olive oil

1 cup finely grated parmesan cheese

1 teaspoon garlic powder

½ teaspoon kosher salt

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried oregano


INSTRUCTIONS

Preheat the oven to 425°F (220°C). Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds with a spoon, then slice each half into slices about 1-inch thick.

Add the squash to a large mixing bowl along with the oil, parmesan, garlic, salt, basil, thyme, and oregano. Use your hand to toss the ingredients together, until well mixed.

Place the squash slices on a parchment-lined baking tray. If there's extra parmesan herb mixture in the bowl, just press that onto the top side of the slices. Bake for 20 to 25 minutes, until soft and lightly golden on top.

Transfer the roasted acorn squash to a serving platter and enjoy!







Dessert

Baked Pears with Walnuts and Honey

Prep: 5 mins Cook: 30 mins Total: 35 mins Yield: 4 servings

Ingredients

2 large ripe pears

1/4 tsp ground cinnamon

2 tsp honey

1/4 cup crushed walnuts

optional yogurt or frozen yogurt


Instructions

Preheat the oven to 350F.

Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).

Using a measuring spoon or melon baller, scoop out the seeds.

Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.

Bake in the oven 30 minutes. Remove, let cool and enjoy!









Meal #2



Quinoa and Pear Stuffed Acorn Squash in a Lemon Apple Vinaigrette

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 2


Ingredients

1 acorn squash

2/3 cups dry red quinoa

1 medium red pear cored and chopped

1/3 cup raw walnuts chopped

1 15 oz can of organic chickpeas rinsed

1 tbsp whole grain dijon mustard

Juice of half a lemon

2 tbsp apple cider vinegar

Salt & pepper to taste


Instructions

Preheat your oven to 400 degrees F.

Halve your squash and scoop out all the seeds. Place face down (skin side up) in a baking dish with 1/4 inch of water. Bake the squash for 30 - 40 minutes or until a knife easily penetrates the skin and slides easily into the flesh.

While your squash is in the oven, start your quinoa by putting 1 1/3 cups of water on to boil. When boiling, add your quinoa and let simmer for 8 - 10 minutes. Remove from heat when the water has been absorbed.

In a small sauté pan, toast the chopped walnuts until they're golden brown and fragrant. Set aside.

Now prepare your vinaigrette by whisking together the mustard, lemon juice and apple cider vinegar. Set aside.


Transfer your cooled quinoa to a bowl. Add the vinaigrette and toss to coat. Add your chickpeas and walnuts and fold all the ingredients together. Once combined, add your pears and lightly fluff your quinoa mixture to retain the fruit's integrity. Careful, ripe pears are delicate!

Sprinkle your squash with salt and pepper and spoon the quinoa and pears into the center of each half. Use the squash almost as a bowl. Fill them to the brim and serve the remainder of quinoa on the side.

Serve warm.









Side #1

orange, parsley, + tomato salad

make good use of your citrus any season with a good punch of umami from olives and feta and the crunchy bite of fresh herbs.


Ingredients

1 medium, ripe (ideally heirloom) tomato quartered, then sliced into eighths, then maybe in half again

1 Orange, peeled, then sliced from top to bottom into segments (don’t worry too much about precision here)

1 TBSP of your favorite olive oil; any will do, but if you have something you reserve for special occasions, that could be nice

20 Kalamata Olives, chopped, width-wise into rings

Juice from 1/2 - 3/4 of a lemon, to your taste

1/4 bunch of Italian parsley, roughly chopped (include your stems!)

2 TBSP - or one decent handful - of crumbled feta; shaved parm could sub in if that’s what you’ve got, or skip the cheese altogether

2 strong pinches of Kosher Salt or Flaky Sea Salt

3 turns of a black pepper grinder - with less being sometimes more here


Instructions

Layer all ingredients - other than salt and pepper - into a mixing bowl, then stir with some delicacy to not mash the tomatoes. Add salt and pepper in suggested amounts, adjusting to taste.

You can chill your salad in the fridge for an hour before serving to let the flavors marry together or eat it immediately. It should last one to two days, although your tomatoes will create an additional liquid at the bottom of your container with time - feel free to drink.




Side #2

Roasted Eggplant and Bell Pepper Salad

Prep Time:25 mins Cook Time:30 mins Additional Time:1 hr

Total Time:1 hr:55 mins Servings:4

Ingredients

2 tablespoons olive oil

1 medium onion, sliced

1 large eggplant, cut into chunks

1 large orange bell pepper, cut into chunks

1 large tomato, sliced

2 cloves garlic, minced, or more to taste

1 tablespoon minced parsley, or to taste

salt and ground black pepper to taste


Directions

Preheat the oven to 350 degrees F (175 degrees C).


Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.


Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.


Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.


Cool 1 hour; serve at room temperature or refrigerate and serve chilled.


Cook's Notes:

You can substitute cilantro or dill for parsley if you like.


You can make this salad a day ahead and refrigerate it, since the flavor is even better the next day.






Dessert

Ian Knauer’s Chocolate Eggplant Cakes


Ingredients

Vegetable or other neutral oil, for the pan

1 pound eggplant, peeled and cut into 1-inch cubes

10 ounces bittersweet chocolate, broken or chopped into pieces

2/3 cup wildflower honey

1/3 cup cocoa powder, plus extra for dusting

1/3 cup almond flour

1 tablespoon all-purpose flour

2 teaspoons baking powder

3/4 teaspoon kosher salt

3 large eggs

Whipped cream for serving (Knauer adds a tablespoon or two of maple syrup and a pinch of salt to his)

Directions

Heat the oven to 350° F. Brush the cups of a 12-cup muffin tin with vegetable oil. Alternatively, line an 8- or 9-inch-square baking pan with parchment paper and lightly brush the base and sides with vegetable oil.

Place the eggplant in a steamer basket set over boiling water and cook until very tender, about 20 minutes. Combine the hot eggplant and chocolate in a blender and puree until the mixture is smooth and the chocolate is melted. Transfer to a large bowl and let cool to warm.

Whisk the honey, cocoa, almond flour, all-purpose flour, baking powder, and 3/4 teaspoon salt into the cooled eggplant mixture, then whisk in the eggs till smooth.

Pour the batter into the muffin tin cups (about 1/2 cup of batter per cup) or the larger pan and bake until a crust forms around the edges and the entire top is dry but the interior is still moist and jiggly (not liquid or sloshy), about 15 minutes (or about 45 minutes for a larger cake pan). The cakes will puff in the oven but settle as they cool.

Remove the pan from the oven and let the cakes cool until firm but still slightly warm in the pan on a rack. Loosen the sides of each cake with a knife or offset spatula, remove the cakes onto a serving plate, and optionally sprinkle with additional cocoa powder. (If using a larger cake pan, let cool completely in the pan before inverting onto a serving plate.) Serve the cake warm or at room temperature, topped with whipped cream.














Meal # 3



Entrée (Main Course)

Chicken-&-Rice-Stuffed Peppers with Sun-Dried Tomato Cream Sauce

Ingredients

2 large bell peppers (any color), halved lengthwise and seeded

Cooking spray

⅓ cup oil-packed sun-dried tomatoes, chopped, plus 1 tablespoon oil from the jar

½ cup chopped onion

2 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon crushed red pepper

2 cups chopped cooked chicken (8 ounces)

1 cup cooked brown rice

½ cup heavy cream

¼ cup grated Parmesan cheese

3 tablespoons chopped fresh parsley

Instructions

Preheat oven to 400°F.

Place bell pepper halves on a large, rimmed baking sheet and lightly coat them with cooking spray. Bake until mostly softened, about 15 minutes.

Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and onion; cook, stirring, until softened, about 3 minutes. Add garlic, salt and crushed red pepper; cook, stirring, for 1 minute. Add chicken, rice and cream; cook, stirring, for 1 minute. Remove from heat and stir in Parmesan and parsley.

Divide the chicken filling among the pepper halves (they will be heaping). Bake until the peppers are soft, and the filling is hot, about 10 minutes. Serve










Side #1

Pear & Fennel Salad

Prep time 15 mins Total time 15 mins

Ingredients

2 ripe pears, sliced about ⅛ inch thick

1 small fennel bulb, sliced paper thin (I use a mandolin)

Squeeze of lemon

A handful of baby salad greens

¼ cup toasted walnuts

¼ cup crumbled feta

A few mint leaves

Dressing:

¼ cup extra-virgin olive oil

1-2 tablespoons sherry vinegar (to taste)

½ to 1 teaspoon Dijon mustard (to taste)

¼ teaspoon honey (optional)

Pinch of red pepper flakes

Sea salt & fresh black pepper

Instructions

Thinly slice fennel into a small bowl (using a mandolin, ideally). Drizzle a tiny bit of olive oil, a small squeeze of lemon, and sprinkle some salt. Toss and set aside. (I find that marinating the fennel like this for a few minutes helps it become more tender).

Whisk together the dressing components, taste and adjust to your liking. Set aside.

In a larger bowl, toss together the pears, arugula, fennel, most of the feta, and most of the walnuts. Taste and adjust seasonings again. Assemble on a platter and top with the remaining feta, walnuts, and mint leaves.





Side #2

Eggplant in a Sauce of Peppers & Tomatoes


About 1 pound eggplant (2 small or 1 large)

Salt to taste

2 large, sweet bell peppers, preferably green and red

1/2 cup extra virgin olive oil

1 medium yellow onion, chopped

1 clove garlic, chopped

3 large very ripe tomatoes, peeled, seeded, and chopped

1/2 cup slivered fresh basil

1 tablespoon large salt cured capers, rinsed and chopped

Freshly ground black pepper

Rinse the eggplant and cut in 1-inch cubes. Place in a colander, sprinkle liberally with salt, and put a plate over the eggplant with a weight (a can of tomatoes is fine) on top. Set the colander in the sink or over a bowl to drain. Leave for about 1 hour, then rinse the salt off the eggplant and dry the cubes with paper towels, pressing well to extract most of the moisture.


Core the peppers and remove and discard the seeds and white inner membrane. Chop the peppers into big pieces.


In a large frying pan over medium heat, sauté the eggplant cutes in the olive oil until they are brown. The eggplant must very dry to brown. As the cubes brown, remove them from the oil and set aside. When all the eggplant has browned, lower the heat to medium low or low and add the peppers, onion and garlic to the pan. Cook gently until the peppers and onion are soft. Do not let the onion or garlic brown.


Return the eggplant to the pan along with the chopped tomatoes, stirring to mix everything together well. Cook for about 20 to 30 minutes, or until the tomatoes are reduced to a thick sauce that envelops the eggplant and peppers. Stir in the slivered basil and capers, mixing well. Add pepper and if necessary, salt (there may be sufficient from the salting of the eggplant).


You may serve this immediately, but it’s customary to serve it at room temperature.





Dessert

Acorn Squash Streusel Pie

8 servings

PREP TIME 25 Min COOK TIME 50 Min


Ingredients

1 box shell (one refrigerated pie crust, softened as directed on box, 15 oz. size)

2 cups acorn squash (cooked and mashed, or one 17 oz. box or bag of frozen acorn squash, thawed)

1/2 cup sugar

1 1/2 tsp. pumpkin pie spice

1/8 tsp. salt

2 large eggs (slightly beaten)

1 cup evaporated milk (or Dairy sour cream)


FOR STREUSEL TOPPING

2/3 c all-purpose flour

1/3 c light brown sugar, firmly packed

1/3 c firm butter or margarine

1/3 c coarsely chopped pecans or walnuts

Instructions:

Heat oven to 375 degrees. Prepare pie shell pastry crust into 9-inch pie plate, as directed on box for one-crust filled pie; set aside.

For filling, in a large bowl stir together acorn squash, sugar, pumpkin pie spice, and salt.

Add eggs. Beat lightly with a fork just until combined.

Gradually stir in evaporated milk until thoroughly combined.

Carefully pour filling into prepared pastry crust shell.

To prevent over-browning, cover the edge of the pie with foil, using an extra-long 2-inch wide strip (or a pie shield if you have one). Bake for 25 minutes.

Meanwhile, prepare streusel topping. In a medium bowl, combine flour and light brown sugar. Cut in butter, using a pastry blender or fork, until mixture is coarse and crumbly.

Remove foil from partially baked pie. Sprinkle streusel topping crumbs evenly over top of the pie.

Sprinkle evenly over top of the pie with chopped pecans or walnuts. Continue baking, about 20 to 25 minutes longer, or until a knife inserted near the center comes out clean.

Cool on a wire rack for 30 minutes. Refrigerate within at least 2 hours. Cut into 8 wedges and serve.

Test Kitchen Tips: When making the streusel topping, we did add a little bit of the nuts to the mixture to help break up the butter. Then, we sprinkled the rest of the nuts on the pie. To roast the acorn squash, preheat the oven to 350 and roast for approximately 40 minutes (or until squash is tender). When cool enough to touch, peel the skin and place it in a resealable container. Store in the fridge until ready to use.




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