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
Arugula Local FL
Romaine Lettuce Local FL (In the large & Jumbo baskets)
Beets with tops
Green Beans FL
Cilantro FL Green Peppers
Jewel Sweet Potatoes Bananas
Ataulfo Mangoes (In the Jumbo baskets)
Mango, Black Bean & Caramelized Veggie Burrito
PREP TIME 22minutes
1 fresh mango
1/2 tsp chipotle chili powder
2 tbsp lime juice
1/8 + 3/4 tsp sea salt
3 tbsp avocado or sunflower oil
1 medium sweet potato with peel, about 8 oz
1 cup cooked brown rice
2 medium bell peppers
1/2 cup frozen organic corn
1/2 tsp ground turmeric
1/4 tsp ground black pepper
15 oz can no-salt-added black beans
1/4 cup roughly chopped fresh cilantro
6 burrito-size (10-inch) whole grain tortillas
1 large Hass avocado
3 oz soft cashew cheese, scallion, or regular flavor, crumbled
In a small bowl, stir together the mango, chipotle powder, 1 1/2 teaspoons of the lime juice, and 1/8 teaspoon of the salt. Set aside.
In a large (12-inch or larger) deep cast iron or other stick-resistant skillet over medium-high, heat the oil. Add the sweet potato and sauté for 3 minutes. Add the rice, bell peppers, corn, turmeric, and black pepper and sauté until bell peppers are caramelized (browned), about 8 minutes. Add the black beans and cook while stirring until the beans are heated through, about 2 minutes.
Remove skillet from the heat, stir in the cilantro and remaining 1 1/2 tablespoons lime juice and 3/4 teaspoon salt, and adjust seasoning.
Top each tortilla with the crumbled cashew cheese (if using), veggie mixture, cubed avocado, and chipotle mango; roll up burrito-style, folding in the sides. Cut in half, if desired. Alternatively, serve as burrito bowls, with tortillas on the side. Top as desired, such as with salsa verde, pico de gallo, or guacamole, and serve.
Beet Greens and Green Beans
A tasty side dish, these beet greens and green beans make a scrumptious healthy side with tomatoes and onions flavored with thyme and cider vinegar.
½small yellow onion,chopped
1cupfresh green beans,trimmed
⅛tspred pepper flakes
sea salt,to taste
ground black pepper,to taste
Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil for 10 minutes until browned.
Cook and stir green beans with onion until lightly brown. Add beet greens, tomato, and garlic. Continue cooking until beet greens are wilted.
Sprinkle thyme and red pepper flakes over vegetables. Stir in water, vinegar, salt, and pepper.
Serve warm and enjoy
Oven-Baked Beet Chips
The absolute best Oven Baked Beet Chips Recipe you’ll ever try. We share a baked veggie chip secret that makes this recipe crispy and flavorful!
12 beets red, golden, or mixed
1/2 cup olive oil
2 teaspoon celery salt or sea salt
Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
This recipe can be easily halved to make a smaller batch. However, I like making a large batch we can munch on all week.
The subtle hint of orange adds a refreshing citrus twist to classic bananas Foster. Prior to starting the recipe, toast the pecans in a skillet over medium heat, stirring often, for about 1 minute.
Cook: 9 mins
Total: 13 mins
Prep: 4 mins
Yield: 4 servings
4 firm unpeeled bananas (about 1 1/2 pounds)
2 tablespoons light stick butter
⅓ cup packed light brown sugar
½ teaspoon grated fresh orange rind
¼ teaspoon ground cinnamon
⅓ cup fresh orange juice
1 cup vanilla light ice cream
4 teaspoons coarsely chopped pecans, toasted
Peel bananas: cut each banana in half crosswise, and then cut in half lengthwise. Set aside.
Melt butter in a large nonstick skillet over medium heat. Add sugar and next 3 ingredients; cook until mixture is syrupy and bubbly, stirring often. Add bananas, and cook 3 minutes or until bananas are softened, basting frequently with syrup.
Serve bananas with vanilla light ice cream, and top with toasted pecans.
Entrée (Main Course)
Beet Pesto Pasta
3 beets washed
1/2 box of bow tie pasta
3 tsp. garlic chopped
Juice + zest of 1 lemon
1/2 cup pine nuts
1/3 cup Olive oil
1 cup grated parmesan cheese
2 Tbsp. red wine vinegar
salt and pepper to taste
Bring a pot of water to a rolling boil and place the cleaned beets in for 30-40 minutes, or until soft. Fork should easily poke through the beets. While the beets are cooking, bring another pot of water to boil to cook the bow ties.
Once cooked, drain beets and carefully peel the skin off. Chop the beets and place into a food processor. Add in all of the ingredients, except the cheese, and blend until smooth. Add more olive oil if needed.
Once bow ties are cooked, mix the beet pesto in with the drained noodles. Add the cheese and serve immediately.
Sweet Potato Salad w/Green Beans & Garlic Mayo
This hearty and filling dish is a lovely take on a classic potato salad. The roasted sweet potato adds a whole new element, plus more fiber than the usual white potatoes. The dense fiber of green beans makes this a gut healthy addition to any meal. Serve with grilled chicken, steak, or fish and a bright arugula salad.
Sweet Potato, Japanese White preferred but orange ok too, 2 large, cut into large-bite sized cubes
Green Beans, large handful, topped
Turmeric, 1/8 tsp, for color
Garlic, one medium clove, grated fine
Chives, about 3TB minced
Parsley, minced, about 3TB
Sea Salt & Pepper
Heat oven to 400, toss sweet potatoes in avocado or olive oil & sea salt, roast till toasty on all sides. Allow to cool.
Steam green beans till just tender, then blanche in cold water to retain color. Cut in half or bite-sized pieces.
Make the mayo sauce: mix about 2 parts mayo with 1/2 part dijon, the grated garlic, salt and pepper. Taste this, it’s flexible in amounts. It should have nice spike of dijon, a garlicky finish and be salty enough to flavor the potatoes. You want enough for them all to have a light coat, not too much that its overpowering, just enough so that the potatoes don’t feel dry.
Toss the beans, potatoes, mayo mix, chives and parsley. Taste the whole mix for salt and pepper. Enjoy!
Orange Romaine Salad
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
¼ cup red wine vinegar
¾ cup vegetable oil
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Mexican Roasted Broccol
Creamy Chocolate-Banana Pie
Pastry for single-crust pie
2/3 cup plus 1/4 cup sugar, divided
1/2 cup all-purpose flour
1 envelope unflavored gelatin
1-1/4 cups half-and-half cream
3 large egg yolks, lightly beaten
1 cup sour cream
1 teaspoon rum extract
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
4 medium bananas, sliced
1/2 cup heavy whipping cream
Shaved unsweetened chocolate, optional
On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack.
Meanwhile, in the top of a double boiler or a metal bowl over simmering water, mix 2/3 cup sugar, flour and gelatin. Whisk in half-and-half and egg yolks; cook, whisking constantly, until temperature reaches 160° and mixture is thick enough to coat a metal spoon. Remove from heat; whisk in sour cream and extracts. Transfer 3/4 cup mixture to a small bowl; stir in melted chocolate until blended. Refrigerate both mixtures until set but not firm, about 30 minutes.
Spread chocolate mixture evenly over crust. Fold bananas into nonchocolate mixture; spread over chocolate layer. Refrigerate until firm, about 2 hours.
Beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Spread over top; if desired, sprinkle with shaved chocolate.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Meal # 3
Entrée (Main Course)
BEET, ARUGULA & GOAT CHEESE GRILLED CHEESE
1/2 ounce sherry (optional)
Start off by roasting the beets by your preferred method. I skinned them with a paring knife, sliced them evenly, tossed them in some olive oil and salt, then baked on 375°F for 20-30 minutes, flipping halfway through.
Once the beets have cooked to your desired tenderness (poke them with a fork or taste a few slices), take them out of the oven and in a pan on medium-high heat, quickly fry them with about a ½ ounce of sherry wine, cooking until evaporated. After thinking about it, you could also try cooking them in some red/white wine or some balsamic vinegar, as I think they would add some nice flavours to the beets. (Next time I may try tossing the arugula in some balsamic vinegar, could be tasty!).
Once you have finished frying the beets, slice up your bread, butter each side, lay down some arugula, a little bit of goat cheese, then your beets and some more goat cheese, and slap it together!
Fry the sandwich in a pan on medium heat until each side is golden brown, then sliced it in half and enjoy!
Cilantro-Lime Romaine Salad
Total: 9 mins
Yield: 4 servings (serving size: about 1 1/2 cups)
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon minced shallots
1 tablespoon chopped fresh cilantro
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 garlic clove, crushed
6 cups romaine lettuce
½ cup diced yellow bell pepper
¼ cup sliced green onions
Combine first 8 ingredients in a large bowl; stir well with a whisk. Add lettuce, bell pepper, and green onions; toss gently to coat. Serve.
SOUTHWEST ROASTED SWEET POTATOES & PEPPERS
INGREDIENTS 4 Servings
1 pound sweet potatoes, peeled and cut into 1-inch chunks (about 3 cups)
1 medium bell pepper, cut into 1-inch chunks
1 medium sweet onion, such as Vidalia, cut into 1-inch chunks
1 tablespoon oil
1 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Smoked Paprika
1/2 teaspoon salt
Preheat oven to 400°F.
Toss sweet potatoes, bell pepper and onion with oil in large bowl. Sprinkle with spices and salt; toss to coat evenly.
Spread in single layer on foil-lined 15x10x1-inch baking pan.
Roast 45 minutes or until sweet potatoes are tender, stirring halfway through cooking. Serve.
Beet Brownies are a decadent brown butter brownie recipe with a smooth buttermilk roasted beet puree mixed into the batter.
The result is a lusciously soft brownie with an intense dark chocolate flavor. You'll enjoy the added health benefits of cooking with beets and will be pleasantly surprised with the flavor!
▢1 large red beet (or two small beets)
▢¼ cup buttermilk (amount may vary)
▢8 tablespoons unsalted butter
▢1¼ cups granulated sugar
▢¾ cup natural unsweetened cocoa powder
▢½ teaspoon kosher salt
▢2 large eggs
▢2 teaspoons vanilla extract
▢1 cup beet puree (You can reduce this amount if you're worried about putting that much beet into your brownies)
▢¾ cup unbleached flour
▢½ teaspoon baking powder
▢½ cup dark chocolate chunks
To make beet puree:
In oven: Wrap whole beets (stems removed) in aluminum foil and roast in 400 degree F oven for at least an hour until soft to the touch.
In Instant Pot: Set beets on rack and add 1 cup water. Cook on high pressure for 15 minutes. Instant release pressure.
Allow beets to cool enough to handle and peel away skin.
Puree beets in blender or food processor with just enough buttermilk to allow puree to achieve a very smooth consistency. If you end up with extra puree, you can use extra puree in pancake batter, soups, etc.
To make beet brownies:
Preheat oven to 325F. Grease or line a 8x8x2 metal pan with parchment foil paper.
Using a medium to large saucepan over medium heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove pan from heat.
Add sugar, cocoa powder and salt to combine.
In separate bowl, beat eggs. After butter mixture has cooled in pot 4-5 minutes, slowly pour eggs into pot with sugar/butter/cocoa powder, stirring constantly until well combined.
Add vanilla and beet puree, stir to combine.
Add flour and baking powder, stir to combine.
Add chocolate chunks, stir to combine.
Bake 25-35 minutes in preheated oven or until top no longer looks wet. Enjoy!