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Recipes for 4/13/23 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

Green Kale

Yellow Potatoes,

Portabella Mushrooms,

Italian Parsley,

Red Cabbage, (In the large & Jumbo baskets)

Turnips

Broccoli Crowns

Bananas

Pink Lady Apples, Extra Fancy



Meal #1



Meal #1

Entrée ( Main Course)

Stuffed Portobello Mushrooms


Time 40 mins


INGREDIENTS


2 carrots, peeled

1 medium turnip, peeled

1 medium yellow onion, peeled

2 tablespoons extra-virgin olive oil

1 tomato, peeled, seeded, and finely chopped

2 cloves garlic, peeled and finely chopped

Salt and freshly ground black pepper to taste

2 tablespoons fresh lemon juice

6 portobello mushrooms, 4 to 5 inches in diameter each, stems removed and discarded

1 large egg, lightly beaten

¼ cup fine dry breadcrumbs

2 tablespoons cold unsalted butter


PREPARATION


Preheat the oven to 450 degrees. Cut the carrots, turnip, and onion into tiny dice. In a large skillet, heat the olive oil over medium heat and add the diced vegetables, the tomato, and the garlic. Cook, covered, stirring occasionally, until the vegetables are very soft, about 10 minutes. Remove from the heat, season with salt and pepper and add 1 tablespoon of the lemon juice.


Set aside to cool.


Meanwhile, place the portobellos gill side up on a greased baking sheet. Season with salt and pepper and sprinkle each with ½ teaspoon of the remaining lemon juice. Stir the egg into the cooled vegetables and divide the mixture among the mushrooms, mounding it neatly over the gills. Sprinkle the mushrooms with breadcrumbs and dot each with butter. Bake for 15 minutes, or until the mushrooms are soft and the breadcrumbs are lightly browned. (If the breadcrumbs do not brown quickly enough, run the mushrooms briefly under a broiler.) Serve hot.







Side #1


Sauteed Broccoli & Kale with Toasted Garlic Butter


Cook Time:45 mins Total Time:45 mins Servings:12



Ingredients


2 bunches kale (about 1 1/2 pounds), preferably lacinato


1 cup water, divided


2 large heads broccoli, trimmed and cut into florets (about 12 cups)


2 tablespoons extra-virgin olive oil, divided


4 tablespoons unsalted butter


5 cloves garlic, thinly sliced


¼ teaspoon crushed red pepper, plus more for garnish


¾ teaspoon fine sea salt


Malden sea salt (optional)



Directions


Remove tough stems and ribs from kale; coarsely chop the greens. Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander. Cook broccoli the same way with the remaining 1/2 cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.


Heat 1 tablespoon oil in the pan over medium-high heat. Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl. Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.


Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted. Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes. Drizzle the butter over the vegetables and sprinkle with 3/4 teaspoon salt; gently toss to combine. Serve topped with a sprinkling of Malden Sea salt and crushed red pepper, if desired.





Side #2

Grilled Cabbage Caesar

Total: 35 min Active: 25 min Yield: 4 to 6 servings



Fire up the grill for a summery twist on the classic Caesar salad! The hearty cabbage holds up to the creamy Caesar dressing, while the charred bread croutons add some crunch. Serve topped with an extra sprinkle of shaved Parmesan and a generous grind of black pepper for a simple side salad or main dish.


Ingredients



4 cloves garlic


1/2 cup finely grated Parmesan (from about 2 ounces), plus more shaved Parmesan for serving


1/4 cup plus 3 tablespoons olive oil, plus more for the grill grates


1/4 cup fresh lemon juice

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3 tablespoons mayonnaise


1 tablespoon Dijon mustard


2 teaspoons anchovy paste, optional


1 teaspoon white wine vinegar


1 teaspoon Worcestershire sauce


Kosher salt and freshly ground black pepper


1 medium head red cabbage (about 1 3/4 pounds)


4 ounces crusty sourdough bread, cut into 1-inch-thick slices


Directions


Preheat a grill for medium-high heat.


Combine the garlic, Parmesan, 1/4 cup of olive oil, lemon juice, mayonnaise, Dijon, anchovy paste if using, white wine vinegar, Worcestershire, 1/4 teaspoon salt and several grinds of pepper in a blender.

Blend on high speed until smooth and creamy, scraping down the sides of the blender carafe with a rubber spatula as necessary. Taste and adjust the seasoning with more salt and pepper.

Transfer the Caesar dressing to a small bowl, cover with plastic wrap and refrigerate until ready to serve, up to 1 day.

Cut the cabbage through the core into 8 long wedges (each wedge should be 1 1/2 to 2 inches thick). Make sure to keep the core intact, as this will hold the wedges together as they cook.

Brush the cabbage wedges and sliced bread with the remaining 3 tablespoons of olive oil and season with a pinch each of salt and pepper.

Lightly oil the hot grill grates. Place the cabbage on the grill and cook, covered, until the first side is nicely charred, about 5 minutes. Flip the cabbage, then continue to cook, covered, until crisp-tender and nicely charred all over, about 5 minutes more. Transfer to a serving platter.


Place the bread on the grill and cook uncovered until toasted and golden brown, 1 to 2 minutes per side.


Tear or cut the bread into 1-inch cubes, then sprinkle over the grilled cabbage. Drizzle with most of the Caesar dressing, then top with some shaved Parmesan and more pepper. Serve the remaining dressing on the side.






Dessert

Japanese Parsley Cheesecake

Preparation 40 min Cooking 1 h 30 min Cooling 2 h Chilling 6 h Makes12 servings


The impossible lightness of this dessert will carry you away. Our inspiration was Japanese cheesecake, which has a mousse-like consistency that floats on your tongue like a soufflé. Flat-leaf parsley and lemon impart a matcha-matching color and almost mentholated taste to a gently sweetened mixture of milk, cream cheese and egg cooked in a bain-marie. We like to serve it alone or with strawberries, parsley’s secret crush.

Ingredients

1/2 cup (75 g) unbleached all-purpose flour

3 tbsp cornstarch

1 pinch salt

1/2 cup (125 ml) milk

1 cup (45 g) flat-leaf parsley, finely chopped

1 block (250 g) cream cheese

1/4 cup (55 g) butter

1 tbsp (15 ml) lemon juice

6 eggs, separated

3/4 cup (160 g) sugar

Preparation

With the rack in the middle position, preheat the oven to 325°F (165°C). Line an 8-inch (20 cm) square baking pan with parchment paper, letting it hang over all four sides.

In a bowl, combine the flour, cornstarch ,and salt. Set it aside.

In a blender, purée the milk and parsley until smooth.

In the top of a double boiler, melt the cream cheese, butter, and lemon juice, stirring constantly, until the mixture is smooth and creamy. Remove from the heat. Add the egg yolks and parsley mixture. Whisk in the flour mixture.

In another bowl, whisk the egg whites with an electric mixer until soft peaks form. Add the sugar gradually, whisking constantly, until stiff peaks form. Carefully fold the egg whites into the batter using a whisk. Transfer to the baking pan.

Prepare a hot water bath (bain-marie) for the oven. Place the cake pan in a larger baking pan and add hot water to the larger pan about one-third the way up the sides.

Bake for 1 hour 15 minutes. Remove the cake from the double boiler. Let cool for 2 hours. Cover and refrigerate until completely chilled, about 6 hours.


Serve the cake alone or garnished with lightly sweetened strawberries tossed with lemon juic








Meal #2

Entrée (Main Course)



Broccoli and kale green soup


This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch


Prep: 15 mins Cook: 20 mins Serves 2

Ingredients


500ml stock, made by mixing 1 tbsp

bouillon powder and boiling water in a

jug

1 tbsp sunflower oil

2 garlic cloves, sliced

thumb-sized piece ginger, sliced

½ tsp ground coriander

3cm/1in piece fresh turmeric root,

peeled and grated, or 1/2 tsp ground

turmeric

pinch of pink Himalayan salt

200g zucchini roughly sliced

85g broccoli

100g kale, chopped

1 lime, zested and juiced

small pack parsley, roughly chopped,

reserving a few whole leaves to serve


Method


Put the oil in a deep pan, add the garlic, ginger,

coriander, turmeric and salt, fry on a medium heat

for 2 mins, then add 3 tbsp water to give a bit more

moisture to the spices.


Add the zucchini, making sure you mix well to

coat the slices in all the spices, and continue

cooking for 3 mins.


Add 400ml stock and leave to

simmer for 3 mins.


Add the broccoli, kale and lime juice with the rest

of the stock. Leave to cook again for another 3-4

mins until all the vegetables are soft.


Take off the heat and add the chopped parsley.


Pour everything into a blender and blend on high

speed until smooth. It will be a beautiful green with

bits of dark speckled through (which is the kale)






Side #1


Balsamic-Braised Red Cabbage

Total: 35 min Active: 20 min Yield: 4 servings


Directions


Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes.

Add 1 pound sliced red cabbage,

1 sliced red onion,

1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper.

Cook, stirring, 5 minutes.

Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar.

Cover and cook over medium heat, stirring, until tender, 15 minutes.

Season with salt and pepper and top with parsley.









Side #2


Potato Pesto Feta Pizza


This is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper, it's quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say?


Prep Time:10 mins Cook Time:1 hrs 10 mins Total Time:1 hrs 20 mins Servings:10



Ingredients


4 Yukon Gold potatoes


1 tablespoon cornmeal


1 ½ pounds prepared pizza dough


1 cup prepared basil pesto sauce


salt and ground black pepper to taste


1 cup finely grated Parmigiano-Reggiano cheese


6 ounces shredded Fontina cheese


½ red onion, thinly sliced


4 ounces crumbled feta cheese


Directions

Preheat oven to 425 degrees F (220 degrees C).


Scrub and dry potatoes, then prick several times with a fork and place onto a baking sheet. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and cut into slices about 1/4-inch thick.


Sprinkle cornmeal over a half sheet pan. Stretch pizza dough over cornmeal to fit the pan; spread pesto sauce over dough.


Lay potatoes over the pesto in a single layer; season with salt and pepper to taste and sprinkle Parmigiano-Reggiano cheese over potatoes. Sprinkle Fontina cheese, red onion slices, and feta cheese on top.


Bake in the preheated oven on the bottom rack for 10 minutes. Transfer pan to the middle rack and bake until crust is light golden and crisp, 5 to 7 minutes.










Dessert

Double Chocolate Banana Bars

Double Chocolate Banana Bars made with staple kitchen ingredients and 5 bananas, making these bars extra flavorful and delicious. This chocolate banana bread recipe is not too sweet and perfect any time of day, try it for breakfast, snack or even dessert!

Prep Time:10 min Cook Time:20 min Total Time: 30 min Servings: 24 servings


Ingredients

5-6 very ripe bananas about 1 ⅔ cup

¾ cup brown sugar

¼ cup canola oil or coconut oil

¼ cup milk

2 eggs

⅓ cup cocoa powder

1 ¾ cup flour I use whole wheat

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 ¼ cup chocolate chips divided

1 cup finely chopped spinach leaves if desired

Instructions

Prep: Begin by getting the oven preheated to 350 degrees F. Then, spray a 15×10.5″ pan with non-stick cooking spray, set aside.

Next, peel the bananas and mash them well in a large bowl. Proceed to stir in the brown sugar, oil, milk, and eggs until well combined.

After that, add in the cocoa powder, flour, baking soda, salt and cinnamon, continue to stir ingredients together until no white streaks show.

Then, fold in the finely chopped spinach (if desired) and only 3/4 cups of chocolate chips.

Continue to spread the batter into the prepared pan and sprinkle the top with the remaining chocolate chips.

Place the baking pan in the preheated oven and bake for 18-22 minutes, or until a wooden toothpick inserted in center comes out clean.

Let the bars cool completely for about 20 minutes, then cut into squares, serve and enjoy!








Meal # 3




Entrée (Main Course)

Kale and Broccoli Pasta

This kale and broccoli pasta recipe comes with a savory garlic sauce that coats the kale and broccoli pasta perfectly & made in 20 mins!

Prep Time:5 min Cook Time:15 min Total Time:20 minutes


Ingredients


5 cups broccoli chopped

4 cups kale chopped

4 servings pasta of choice

1/4 cup olive oil

2 tbsp garlic minced

1 can chickpeas drained and rinsed

1 tsp salt

1 tsp garlic powder


Instructions


In a large pot, bring plenty of water to a boil and cook chopped broccoli until tender.


Take the broccoli pieces out of the water using a small strainer or tongs and cook pasta (al dente) in the same water, according to package instructions.


While pasta is cooking, heat up a large pan or wok on medium high heat and add the olive oil. Add minced garlic and sauté for a couple of minutes. Be careful not to burn the garlic; if the pan gets too hot, remove from heat for a few seconds to prevent the garlic from burning.


Add the cooked broccoli, kale and chickpeas into the pan and mix well.


Once pasta is cooked, save some of the pasta water and strain. Add the pasta into the wok with a splash of pasta water and mix well.


Add salt, garlic powder and chili flakes (optional) and cook for a few minutes, stirring frequently and adding more pasta water as needed. Give it a taste and add salt and pepper as needed.


When serving, top with vegan parmesan cheese or nutritional yeast.






Side #1


Roasted Turnips with Parmesan and Parsley


Ingredients


2 pounds turnips (4 to 5 medium), peeled and cut into chunks

2 tablespoons extra-virgin olive oil

Salt and pepper

1/2 cup freshly grated Parmesan

1/4 cup chopped fresh flat leaf parsley


Preparation


Preheat the oven to 475°F.


In a large baking dish, toss the turnips with the olive oil. Season generously with salt and pepper. Roast, tossing occasionally, until golden and tender, 30 to 35 minutes. Add the Parmesan and parsley and toss to combine. Season to taste with salt and pepper.


COOKS' NOTE: For more variety, add additional root vegetables, such as potatoes and carrots.












Side #2


Prep Time:20 minsCook Time:45 minsAdditional Time:10 minsTotal Time:1 hrs 15 minsYield:24

· small baked potato puffs



Ingredients


4 small Yukon gold potatoes, or as needed, quartered


For the Pastry Dough:


½ cup water


¼ cup butter


kosher salt to taste


½ cup flour


2 large eggs


1 pinch cayenne pepper


1 pinch freshly grated nutmeg


Directions


Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set it aside.


Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.

(silicone works best)


Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.


Transfer pastry dough to a bowl.

Spread in the bowl and let cool, for about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky.

Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.


Scoop potato dough into the greased muffin cups.


Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.


CHEF JOHN’s Notes:

Russet potatoes also work in this. Feel free to play around with the ratio of potato to dough. With less potato, it might taste something like a potato-flavored doughnut or fritter. A higher concentration of potato makes the final product more like a deep-fried potato.


You can include any add-ins to the dough, like bacon or scallions, during the final mix.


Feel free to deep-fry or shallow-fry the batter as well, at around 375 degrees F (190 degrees C).














Dessert


All-star Pink Lady apple pie


What's the secret to a perfect apple pie? Pink Lady apples!


Yield: 1 pie


Ingredients


Pie dough for 9-in. double-crust pie*

1 cup sugar

3 heaping Tbsp. flour

¼ tsp. nutmeg

½ tsp. cinnamon

¼ tsp. ground cloves

1 lemon

¼ cup cinnamon applesauce

6-7 Pink Lady apples

1 Tbsp. unsalted butter

1 Tbsp. milk for brushing

1 Tbsp. extra flour for work surface


Directions


Preheat oven to 350˚F.


*If frozen, thaw the pie dough according to packaging, but keep your thawed dough in the refrigerator while creating the filling.


To make the filling:

Wash and peel skin from apples. Cut apples into 1- to 2-inch chunks, leaving the core.


Slide the apple chunks into a mixing bowl. Sprinkle with the sugar, 3 tablespoons of flour, nutmeg, cinnamon ,and cloves, then stir until apple chunks are coated with the dry ingredients.

Cut the lemon into squeezable fourths. Squeeze the lemon juice from each slice onto the apples (watch for seeds or remove lemon seeds before squeezing).

Add the cinnamon applesauce to the apple chunks and stir until coated.


To make the bottom crust: Sprinkle a little flour onto your clean work surface. Roll dough an inch larger than your pie pan

(Tip: Turn your pie pan upside down, lay it on top of the dough and trim the edge). Save the dough scraps.

Press the pie dough firmly into the bottom of the pan working your way up to the edge. Trim dough again if necessary. Set aside.


To make the top crust: Sprinkle a little more flour onto your now doughy work surface. Roll out the second piece of dough just as you did the first. In the center of the dough cut one star with a small to medium star-shaped cookie cutter.


Using a slotted mixing spoon, scoop apple slices into the bottom piecrust. (There might be apple juice in the bowl; leave the extra liquid behind and take only the apple chunks.)

Cut the tablespoon of butter into pieces and scatter on top of the apples. Gently use a spatula to pry the top crust from the work surface.

Using both hands, drape the top crust with the star in the center. Trim extra dough from the edge then pinch the two edges together.

Combine all dough scraps into a ball and roll out on work surface. Cut additional stars and softly press them on the top crust around the star in the middle. Brush with milk.


Bake for an hour or until crust turns golden brown and the filling bubbles.

Let cool completely before serving.


Tip: Set the pie on a cookie sheet before baking in case it bubbles over in the oven.





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