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Recipes for 4/16/21

The following recipes are 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 Recipes: 4-16-2021


ENTRÉE (Main Course)

Red Leaf Lettuce Yakisoba

Cooking time 15 minutes

Calories 249

Top of Form


red leaf lettuce(large leaves) 4 leaves

Chinese noodles(steamed) 360 g (12.75 oz.)

salad oil 1 Tbsp

sake 2 Tbsp

sesame oil 2 tsp

Kikkoman Soy Sauce 1 Tbsp

oyster sauce 2 tsp

salt a dash

pepper a dash

Cut red leaf lettuce in half lengthwise, then roughly chop into smaller pieces.

Heat salad oil and stir fry noodles. Sprinkle with sake and stir fry while loosening until parts of noodles become brown. Add sesame oil, soy sauce, oyster sauce, salt and pepper and coat noodles.

To finish, add chopped lettuce. Stir and enjoy.

Bottom of Form


Side #1


My favorite and appetizing way to cook string beans. Crunchy, salty and delicious is how I can describe this dish.

PREP TIME10 mins

COOK TIME20 mins


COURSE Side Dish


CALORIES166 kcal


2 tablespoons olive oil

2 to 3 garlic cloves sliced

1 1/2 pounds string beans both ends removed

1 tomato diced

½ cup sweet pepper red, orange or yellow, julienned or diced

1 small red onion sliced

1 tablespoon Italian seasoning

1 cooking apple- core removed, peeled and diced (Red Delicious, Granny Smith, Gala, Cortland or Empire)

Kosher salt

Freshly ground black pepper


In a skillet, add oil and garlic. Let the garlic slices release their aroma but do not brown. Add string beans and let cook while stirring/tossing for about 2 minutes. Add tomato, sweet pepper, onion and let cook for another 2 more minutes stirring. Add diced apple and stir to mix. Add salt and pepper to taste and stir. Lower heat and let mixture cook until string beans are tender. Only add water is necessary. Add just a few tablespoons of water if necessary. It is best to let the vegetables cook in their own juice. Cook the string beans to your desired tenderness.


Use fresh beans instead for a tastier dish.


Serving: 4Calories: 166kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 15mgPotassium: 576mgFiber: 7gSugar: 13gVitamin A: 2059IUVitamin C: 53mgCalcium: 98mgIron: 2mg


Side #2

Brussels Sprouts, Radish & Apple Salad

Ingredients 4 -5 brussels sprouts 4 – 5 radishes 1/2 an apple 30 grams feta cheese 1 tbsp toasted sesame seeds

Dressing Juice of 1 (small) lemon 1 tsp honey Glug of extra-virgin olive oil Salt & pepper, to taste

To serve (optional) 1 cup cooked wholewheat penne pasta


Using a mandoline (or a sharp knife) finely slice the brussels sprouts, discarding the stems. Finely slice the radishes into rounds, and the apple into matchsticks.

Prepare the dressing by whisking together the lemon juice, honey, olive oil, salt & pepper.

Combine the vegetables in a small bowl and pour in the dressing, mixing to combine. Crumble the feta cheese over the top and sprinkle through the toasted sesame seeds.

If using, stir through the cooked penne.

Eat immediately or refrigerate – this salad will keep well in the fridge for up to 2 days.

Serves: 2



Banana bread & butter pudding

Preparation and cooking time

Prep:10 mins


Serves 4

A microwave pud that will have the family thinking you've been cooking for hours


4 thick slices white bread

50g butter , softened

1 large banana , peeled and sliced

2 eggs

85g soft, light brown sugar , plus 1 tbsp extra

large pinch cinnamon

450ml milk

1 tbsp cornflour



Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).


Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving



If you don’t have a microwave, assemble the dish without toasting the bread beforehand. Bake at 180C/fan 160C/gas 4 for 30-40 mins until the egg mixture has set and the bread has turned golden and crisp.


Toast 4 thick slices bread, spread with 50g butter and 4 tbsp marmalade. Cut each slice into 6 equal pieces and arrange the bread, butter side up, with 85g roughly chopped dark chocolate and 50g chopped mixed peel in a microwavable dish (23cm wide by 5cm deep). Make the custard, as previous recipe, omitting the cinnamon, then continue with the rest of the recipe. Serve with a sprinkling of icing sugar and ice cream.


Gluten Free, Vegan Version

Banana Bread & Butter Pudding Simple Banana Bread & Butter Pudding. It's gluten-free, vegan, refined sugar-free with only 6 ingredients. Helping to reduce bread and banana food waste. 3.23 from 18 votes Course: Dessert Cuisine: British Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 portions Author: James Wythe


  • 50 g cashews soaked in hot water for 5 minutes

  • 2 ripe bananas

  • 300 ml dairy-free milk (I use unsweetened almond)

  • 1 tbsp cinnamon

  • 6 slices dry/stale Gluten Free Yeast Bread

  • vegan butter


  • Firstly soak your cashews in hot water for 5 minutes and pre-heat your oven to 200C

  • Drain the cashews, add to a blender along with 2 peeled ripe bananas, 300ml dairy-free milk, 1 tbsp cinnamon and blend until smooth

  • Meanwhile butter both sides of your stale bread and slice into halves

  • Now pour half the banana mix into a baking dish

  • Place your bread into the mix (see above photos for how I place mine)

  • Pour over the rest of the mix and add in any of the extras you have lying around

  • Bake at 200C for 20 minutes

Notes TIP: Best served warm but can be stored at room temperature, sealed, for 1 day. Reheat by baking again for 15 minutes.


Meal #2