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
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
STRING BEANS and TOMATO with APPLE
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
TOTAL TIME30 mins
COURSE Side Dish
SERVINGS4 - 6
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)
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
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.
Banana bread & butter pudding
Preparation and cooking time
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
85g soft, light brown sugar , plus 1 tbsp extra
large pinch cinnamon
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
MAKE IT IN THE OVEN
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.
CHOCOLATE AND ORANGE FLAVOUR
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
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.
Entrée (Main Course)
SPINACH AND BRUSSELS SPROUTS MARINARA
1 pound Brussels sprouts, cut in half
14 ounces organic baby spinach
4 cloves garlic, minced
1 small onion, chopped
1 1/2 cups chopped tomatoes or 1 (15 ounce) can no or low salt chopped tomatoes
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
Steam Brussels sprouts for 8 minutes. Add spinach and continue to steam until spinach is wilted and the Brussels sprouts are almost tender.
Meanwhile, heat 2 tablespoons oil in a large pot and saute the garlic and onion until the onion is tender, about 5 minutes.
Add the Brussels sprouts and spinach, chopped tomatoes and VegiZest. Simmer for 10 minutes.
Broccoli Tomato Salad
Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. —Marie Hoyer, Hodgenville, Kentucky
Prep: 20 min. + chilling
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
3/4 cup olive oil
1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard
Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions.
In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
1/2 cup: 130 calories, 11g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.
Pear, radish, and fennel salad
PREP TIME20 min
TOTAL TIME20 min
Firm, crunchy-when-ripe pears are perfect for this crisp, refreshing salad.
3 tbsp lemon juice
1 1/2 tsp lemon zest
1 tsp Dijon mustard
1/2 tsp salt
5 tbsp olive oil
1 head Boston or butter lettuce , leaves separated
1 small fennel bulb , halved
2 Anjou or Bosc pears , stems removed, halved and cored
1 cup radishes , (about 9 radishes)
1/4 cup chopped toasted pecans
WHISK lemon juice with lemon zest, Dijon and salt in a large bowl. Season with fresh pepper. Gradually whisk in olive oil until combined.
TEAR lettuce into smaller pieces. Add to dressing.
REMOVE feathery fronds from fennel, reserving for garnish. Use a mandolin to thinly slice fennel, pears and radishes. Add to lettuce. Toss until combined. Arrange on a platter. Sprinkle with pecans and reserved fronds.
PEANUT BUTTER BANANA SPINACH SMOOTHIE
Bottom of Form
Peanut Butter Banana Spinach Smoothie, easily start your day the healthy way with this delicious power-packed green smoothie!
PREP TIME5 minutes
2 Heaping Handfuls of Spinach
2 Peeled Ripe Bananas
1/4 cup Creamy Peanut Butter
2 Sliced Pears
Place two heaping handfuls of spinach into a blender.
Throw in bananas.
Spoon in peanut butter
Pour in sliced pears
Blend until smooth.
SERVING SIZE: 1 Amount Per Serving: CALORIES: 409
Meal # 3
ENTRÉE (Main Course)
Tofu Spinach Meatballs
Time for an Italian comfort food classic? Try these flavorful baked meatballs in tomato sauce.
10 ounces frozen chopped spinach, kale or collards, thawed and squeezed dry
1 (14 ounce) package extra-firm tofu, drained and pressed
1/2 cup nutritional yeast
2 tablespoons pine nuts or almonds, chopped
4-6 tablespoons chickpea, oat or whole wheat flour
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt-free Mrs. Dash or to taste
2 tablespoons ground flax seeds
2 tablespoons water
1 cup whole wheat panko bread crumbs
1 1/2 cups low sodium or no-salt-added pasta sauce
1/4 cup non-dairy mozzarella
Place spinach (or kale or collards) in a large bowl and separate it with your fingers. Crumble the tofu into the bowl. Add the nutritional yeast, nuts, 4 tablespoons of the flour and the seasonings. Combine ground flax seeds with water to form a paste. Add to the spinach-tofu mixture and mix together to form a dough. Add additional flour as needed if mixture seems too wet. Using a tablespoon or small ice cream scoop, form mixture into compact, firm balls. Roll in bread crumbs. Spoon some sauce into a baking dish, add the balls and cover with additional sauce and top with non-dairy mozzarella. Cover the baking dish and bake at 350 degrees F for 20 minutes or until heated through and the cheese is melted. Serve with additional sauce, if desired. Can be served with pasta This mixture would also work as a warm spinach dip for raw vegetables.
Green Beans with Brown Butter and Radishes
Prep Time: 15 minutes
Cook Time: 15 minutes
Brown butter adds a nutty taste to this dish, while toasted hazelnuts lend a pleasing crunch. Red radishes, which are briefly cooked to mellow their peppery bite, contribute a splash of color. To get a head start, blanch the beans, slice the radishes and toast the hazelnuts a day in advance.
Kosher salt, to taste
1 1/2 lb. (750 g) green beans, trimmed
1 Tbs. canola oil
1 bunch radishes, trimmed and halved lengthwise
2 Tbs. sherry vinegar
Freshly ground pepper, to taste
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
2 Tbs. finely chopped shallots
1 Tbs. whole grain mustard
1 1/2 tsp. chopped fresh tarragon
1/4 cup (1 oz./30 g) roughly chopped hazelnuts, toasted ( substitute nuts of choice)
Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 4 minutes. Transfer to a bowl of ice water and let cool, then drain. In a large sauté pan over medium heat, warm the oil. Add the radishes, cut side down, and cook for 2 minutes. Shake the pan and continue cooking, shaking the pan occasionally, for 2 to 3 minutes more. Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute. Season the radishes with salt and pepper and transfer to a bowl. Return the pan to medium heat and add the butter. Cook, swirling the pan until the butter begins to brown and has a nutty aroma, about 2 minutes. Add the shallots, mustard and tarragon and cook, stirring, until the shallots soften, about 1 minute. Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes. Transfer to a warmed serving bowl and sprinkle with the hazelnuts. Serve immediately. Serves 8.
RED LEAF, PEAR, AND WALNUT SALAD
3 tablespoons apple cider vinegar
1⁄2 cup apple juice
1⁄4 cup canola oil
4 teaspoons Dijon mustard
1 tablespoon honey
1 teaspoon poppy seed
salt and pepper (optional)
10 cups red leaf lettuce, rinsed and well-drained and coarsely chopped
2⁄3 cup walnut pieces, toasted
3 pears, cored, and chopped into 3/4-inch pieces (or slice, Try coring the pears by cutting in half and core with a melon baller)
Add vinegar, juice, oil, mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of dressing and set aside.
Add lettuce and walnuts to (very!) large bowl and pour remaining dressing on top, and toss to coat well. (I would add the walnuts at the end; they tend to fall to the bowl's bottom.).
Divide lettuce among eight individual salad plates or bowls. Add pears to large bowl and toss with 1/4 cup dressing or arrange on salads and drizzle with 1/4 cup dressing. Spoon pears evenly on salads.
Apple and Tomato Sorbet
The happy accident of this apple and tomato sorbet is worth repeating, possibly drizzled with balsamic vinegar or Saba (a fermented reduction with a balsamic base)… or maybe shredded basil, to pique the tomato flavor… or a pinch of cinnamon to complement the apples. Meanwhile, the trusty apple proves – once again – that it is the staple of the fruit world.
3 medium tomatoes, about 1- 1 ½ lb
3 granny smith or other tart apples, about 1 lb
1 c sugar (could reduce to ¾ c)
Juice of 1 lemon
Pinch of salt
Chop the tomatoes and place them in a saucepan over high heat. Cook until the juices are rendered and cover the tomato chunks, 3-5 minutes. Remove the tomato chunks and reserve them, leaving the liquid in the saucepan. (Or strain the tomatoes through a sieve and capture the liquid to return to the pan.)
Meanwhile, peel and core the apples and cut them into chunks. Add them to the tomato liquid along with the sugar, and cook them slowly, stirring occasionally, until the apples are completely broken down.
Puree the apple mixture, add the tomato chunks and lemon juice and cool the mixture. If the mixture tastes “flat,” add a pinch of salt. Refrigerate the sorbet mix until very cold and process it in an ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart.