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
Orange Sweet Potatoes
Yellow, Straightneck Squash, Fancy
Yellow, Jumbo Onions,
Fennel, (In the large & Jumbo baskets)
Minneola Tangelos, (Honeybell)
Bartlett Pears, Extra Fancy,
Entrée ( Main Course)
Mac & Cheese Stuffed Zucchini
YIELDS: 4 serving(s) PREP TIME: 15 mins TOTAL TIME: 1 hr 15 mins
4 large zucchinis, halved lengthwise
3 tbsp. butter, melted, divided
Freshly ground black pepper
1 small yellow onion, finely chopped
4 cloves garlic, minced
3/4 tsp. smoked paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/4 tsp. freshly ground nutmeg
6 oz. elbow macaroni
2 1/4 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional)
Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.
Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.
Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.
Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.
Top with hot sauce before serving, if desired.
FRESH OREGANO SALAD (LEBANESE)
3 cups Fresh oregano Leaves only
1 med White Onion finely diced
¼ cup Olive Oil extra virgin (to taste)
½ cup Lemon juice fresh (to taste)
1 pinch Salt to taste
Separate oregano leaves from stalks. Wash & dry thoroughly
In a mixing bowl, add fresh oregano leaves, finely diced onion, olive oil, fresh lemon juice, salt and toss salad together.
To Serve -Add olive oil and lemon juice to taste. Use bread to mop up any left-over juices.
LOADED BAKED SWEET POTATOES WITH GINGER CITRUS VINAIGRETTE
4 6-inch sweet potatoes
sea salt and pepper, to taste
2 tangelos, peeled and broken into segments
2 avocadoes, peeled, pitted and chopped
1/2 a red onion, minced
1/4 cup fresh cilantro leaves
1/2 cup haloumi, crumbled (optional)
FOR THE CITRUS VINAIGRETTE:
2 Tbsp apple cider vinegar
2 Tbsp minced red onion
1 Tbsp lime juice
1 Tbsp citrus zest (lime, tangelo or whatever you have on hand)
1 Tbsp minced cilantro
1 tsp minced fresh ginger
1/4 tsp seas salt
1/4 tsp ground cayenne
3 Tbsp extra virgin olive oil
Preheat oven to 400 degrees F.
Wash sweet potatoes well, dry and poke all over with a fork. Wrap tightly with aluminum foil. Set on rimmed baking sheet and bake 50 - 60 minutes or until fork tender.
To make dressing, add each ingredient one at a time, whisking constantly.
Set each roasted sweet potato on a plate and sprinkle with a pinch each sea salt and pepper. With a sharp knife, cut a slit down the center. Drizzle in a bit of vinaigrette. Pile on your preferred toppings and finish with 1 - 2 tsp more vinaigrette and a squeeze of lime. Serve immediately.
For the Caramel:
3/4 cup Granulated Sugar
1/2 cup Water
1 tablespoon Butter
pinch of Salt, Small
For the Cake:
3-4 Tangelos, Peeled and sliced in 1/4 inch rounds
1 cup Granulated Sugar
2 sticks Unsalted Butter
Tangelo Zest, From 2 tangelos
1 teaspoon Pure Almond Extract
1 cup All-Purpose Flour
1 cup Almond Flour, Ground almond meal
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
6 large Eggs
For the Almond Topping:
1 teaspoon Ground Cinnamon
2 tablespoons Granulated Sugar
2/3 cup Sliced Almonds
Preheat oven to 350°F.
Grease a 9-inch cake pan, line with parchment paper, and grease the paper; set aside.
Place the sugar and water for the caramel in a small saucepan, and bring to a simmer over medium heat. Continue to cook for about 10-15 minutes, swirling the pan, until the caramel reaches a golden color. Add in the butter and salt and swirl until melted.
Pour the caramel into the cake pan, and place enough tangelo slices in the bottom of the pan to cover.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, zest, and almond extract for 5 minutes. Add in the flours, baking powder, and salt, and mix on low. Add in the eggs, and mix until just combined. Spread the batter over the tangelos and caramel.
In a small bowl, mix together the cinnamon, sugar, and almonds. Sprinkle over the batter. Cover the cake with a round of parchment paper and bake for 45 minutes. Remove the parchment paper cover and bake for an additional 15 minutes, until cooked through.
Allow the cake to cool for 5-10 minutes, then invert onto a platter.
Entrée (Main Course)
Spiced Chickpeas and Greens Frittata
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper.
12 large eggs
1½ cups chopped tender herbs (such as basil, cilantro, and/or parsley)
¾ cup sour cream
½ tsp. crushed red pepper flakes
1 tsp. kosher salt, plus more
4 Tbsp. extra-virgin olive oil, divided
2 15.5-oz. cans chickpeas, rinsed,patted dry
2 tsp. medium curry powder
1 medium onion, finely chopped
6 garlic cloves, 5 thinly sliced, 1 whole
1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces
⅔ cup mayonnaise
Preheat oven to 350°. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.
Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.
Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.
Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.
Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes.
Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.
Serve frittata with garlic mayo and reserved chickpeas.
Roasted Sweet Potatoes and Zucchini
A quick and easy sheet pan vegetable recipe. Comes together in 40 minutes with only 5 delicious ingredients!
PREP TIME 10 mins COOK TIME 35 mins 8 servings
3 medium zucchinis
2 large, sweet potatoes
1 tablespoon olive oil
2 whole garlic cloves sliced
1 pinch salt and pepper
Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut the ends off sweet potatoes, then cut into small 1/2 inch cubes for roasting.
Season vegetables: Place sliced zucchini and sweet potatoes on a baking sheet and mix with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Mexican Relish (Cilantro, Onions, and Lime)
1 Bunch of Cilantro, washed and patted dry
1 Small onion, or half of a large one, diced
Salt to taste
Once the cilantro is cleaned dice it up and add to a bowl
Dice up a small onion, or half of a large one and add the diced onions to the bowl with the cilantro
Add the juice from one lime
Add salt to taste (approx. 1/2 tsp)
Mix well, and store in the refrigerator
Once it’s refrigerated for a bit to let the flavors mix, its ready to serve. Its great on tacos, enchiladas, salads and so much more!
Mexican Roasted Broccoli
Grilled Bartlett Pears A La Mode
Total: 30 min Prep: 15 min Cook: 15 min Yield: 5 to 6 servings
5 Bartlett pears
1 stick butter
1 1/2 cups brown sugar
2 teaspoons ground cinnamon