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
Romaine Lettuce Local
Beets with tops Local (In large & Jumbo baskets)
Broccoli Crowns Cucumbers
Grape Tomatoes, Red Bartlett Pears,
Fresh Papaya (Jumbo baskets) Bananas
Quick Raw Vegan Cream of Broccoli Soup
Raw soup may seem a little out-of-the-box, but just wait until you sink your spoon into this savory nutritious raw cream of broccoli soup. The broccoli blends with the cashews to create a creamy texture while the herbs and spices create a flavor your palate will instantly recognize. Vary the herbs according to what you have on hand. If you serve this raw food soup immediately, it will even be a little warm from the blending!
3 cups broccoli florets
1 cup chopped broccoli stems
1 1/2 cups water
2 tablespoons lemon juice (freshly squeezed)
1/2 cup raw cashews
1/2 cup sliced celery
1/4 cup chopped onion
Optional: 1 clove garlic
1 tablespoon dill (fresh or 1 teaspoon dried dill)
1 teaspoon rosemary (fresh or 1/2 teaspoon dried rosemary)
1 tablespoon parsley (fresh or 1 teaspoon dried parsley)
1 teaspoon thyme (fresh or 1/2 teaspoon dried thyme)
1 tablespoon nama shoyu- (Soy Sauce)
2 tablespoons nutritional yeast
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional: 1/4 teaspoon crushed red pepper or cayenne
1/2 teaspoon celery seed
Garnish: fresh dill
Steps to Make It
Place all the ingredients in a blender and blend for 30 to 40 seconds or until a creamy consistency is reached. You may wish to add a little more water.
Garnish your raw cream of broccoli soup with extra fresh dill. Serve immediately and enjoy!
If refrigerated, you may want to warm the soup to room temperature before serving.
Store any leftover soup in the refrigerator for 4 to 5 days. It can also be frozen for up to 6 weeks.
Banana Free Carrot Cake Smoothie
Yields: 2 servings
Prep Time: 10 mins
Total Time: 10 mins
This Vegan and Banana Free Carrot Cake Smoothie has all the usual ingredients that you would have in a carrot cake. Plus, to make it more nutritious I added a cup of romaine lettuce. Sweetened with natural sweeteners, like unsweetened raisins, pineapple and carrots, it is refreshing summer smoothie you ought to try.
▢¼ cup of unsweetened raisins
▢½ cup boiling hot water
▢1 small head of romaine lettuce rinsed and chopped (should be approximately 1 cup)
▢1 ½ cups unsweetened coconut milk
▢1 ½ cups carrot peeled and cut into small chunks (2-3 medium size carrots)
▢1 cup pineapple cut into small cubes
▢½ teaspoon vanilla extract
▢¼ teaspoon cinnamon
▢pinch of nutmeg
▢1 cup ice
▢1 tablespoon pecans chopped- optional
▢1 tablespoon unsweetened coconut flakes- optional
Place raisins in a small cup and pour boiling hot water over it. Let it sit on the kitchen counter until raisins plump up a bit, 10-15 minutes. Drain and set aside to cool while you are prepping the rest of the ingredients.
Place the rest of the ingredients in a blender, add the raisins, and blend in high speed until smooth.
Garnish with pecans and coconut flakes on top.
CUCUMBER AND PEAR SALAD
Prep Time: 10 minutes | Cook Time: 0 minutes
3 Bartlett pears, peeled and chopped
2 cucumbers, peeled and chopped
1/2 cup Sliced almonds
For The Dressing
1/4 cup apple cider vinegar
1 tsp poppy seeds
1 tsp sugar
fresh cracked black pepper
salt to taste
1/2 cup extra virgin olive
In a large bowl toss together the chopped pears and cucumbers.
In a blender add the apple cider vinegar, poppy seeds, sugar, pepper, and salt. Blend to combine. Slowly pour in the olive oil until a smooth dressing forms. Pour the dressing over the cucumber and pear and toss. Top with sliced almonds and serve.
You do not need to deseed the cucumber before cutting.
Toss the dressing with the cucumber and pear up to an hour before serving.
Serve this Cucumber and Pear Salad with a shot of Apple Pie Infused Vodka.
Cilantro Lime Shortbread
For a new taste sensation, try this fresh herb shortbread.
1 hr TOTAL TIME
1/2 cup butter,melted
1/2 cup powdered sugar
2 tablespoons chopped fresh cilantro
1 tablespoon freshly grated lime zest
1/4 teaspoon salt
1 cup all-purpose flour
3/4 cup powdered sugar
1 tablespoon fresh lime juice
1 to 2 teaspoons water
Clear or white edible glitter, if desired
Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over edges. Set aside.
Combine all shortbread ingredients except flour in bowl; mix well. Add flour; mix until combined. Press dough evenly into prepared pan. Bake 17-19 minutes or until edges are golden brown. Cool 2 minutes in pan.
Lift bars from pan, using foil ends. Cut bars into 9 equal squares; cut each square in half diagonally. Cool completely
Combine 1/4 cup powdered sugar, lime juice and enough water for desired glazing consistency in bowl; mix well. Drizzle over shortbread. Immediately sprinkle with edible glitter, if desired.
Entrée (Main Course)
Basil Pesto & Broccoli Subs
with Romaine Lettuce & Pear Salad
In these crowd-pleasing sandwiches, verdant broccoli is topped with herbaceous basil pesto and creamy, melty mozzarella cheese—all layered between golden brown baguettes. To cut through the richness, we’re serving it all with a side salad dotted with bites of fresh, sweet pear.
2 Small Baguettes
½ lb Broccoli
2 cloves Garlic
1 Romaine Lettuce Heart
4 oz Fresh Mozzarella Cheese
¼ cup Grated Parmesan Cheese
⅓ cup Basil Pesto
3 Tbsps Ranch Dressing
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the baguettes. Tear the mozzarella into small pieces.
Cook the broccoli:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
Assemble & toast the sandwiches:
Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Top the bottom halves with the pesto, cooked broccoli, and mozzarella pieces; drizzle with olive oil and season with salt and pepper. Leaving the sandwiches open, toast in the oven, rotating the sheet pan halfway through, 9 to 11 minutes, or until the baguettes are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let stand at least 2 minutes.
Make the salad & serve your dish:
Roughly chop the lettuce. Quarter, core, and thinly slice the pear. Combine in a large bowl. Just before serving, add the ranch dressing. Toss to thoroughly coat. Taste, then season with salt and pepper if desired.
Finish the toasted sandwiches using the top halves of the baguettes, then halve on an angle. Serve the sandwiches with the salad on the side. Garnish the salad with the parmesan. Enjoy!
Grape Tomato and Cilantro Salad
2 cups grape tomatoes
1 tablespoons olive oil
1/2 green onion chopped
Wash your hands and clean your cooking area.
Wash the grape tomatoes and cut them in half
Transfer tomatoes to medium serving bowl.
Drizzle olive oil over tomatoes; stir to coat.
Beet and Carrot Salad
Bottom of Form
Total Time 25 minutes
You can make this raw, root vegetable slaw up to four days before you plan to eat it.
2 cups shredded peeled beets
2 cups shredded unpeeled carrots
1 cup chopped raw walnuts
1/4 cup chopped scallions
1/4 cup chopped fresh flat-leaf parsley
1/2 cup extra virgin olive oil
Freshly grated peel of 1 orange
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon salt
To make the salad, combine all the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.
n Roasted Broccoli
Sugar Glazed Cucumber Bread
Sugar Glazed CUCUMBER Bread recipe that's delicious and moist inside. It tastes like zucchini bread, but it's made with 1 cup grated cucumber. This healthy dessert recipe is easy to make and is a great way to use up cucumbers. A optional sugar glaze is poured on top once baked!
prep time:15 minutes
cook time:1 hour
total time1 hour 1 minute
▢1/2 cup vegetable oil
▢1 cup sugar
▢1 cup grated cucumber peeled, seeds removed, drained – see notes
▢1 teaspoon vanilla
▢1 teaspoon lemon juice
▢1 1/2 cup flour
▢1 teaspoon baking soda
▢1 teaspoon salt
▢1/4 teaspoon baking powder
▢1/4 teaspoon nutmeg
▢1/4 teaspoon ground cloves
▢1/2 cup chopped pecans optional
For glaze (optional)
▢1 cup powdered sugar
▢2 tablespoons milk
Preheat oven to 350 degrees F.
In a large bowl mix eggs, vegetable oil and sugar together with hand mixer.
Add grated cucumber, vanilla and lemon juice. Stir with spoon to combine.
Add flour, baking soda, salt, baking powder, nutmeg and cloves to bowl. Continue to sir with spoon.
Add pecans into the bowl. These are optional but highly recommended! Stir again.
Spray a 9×5 loaf pan with nonstick spray. Add batter into loaf pan.
Bake for 60 minutes.
Let cool for 15 minutes. Remove and transfer to wire rack to completely cool.
For glaze (optional)
Mix powdered sugar and milk together in bowl with a spoon.
Once bread is cool, pour glaze on top.
To get 1 cup grated cucumbers: peel your cucumbers, remove the seeds and grate with cheese grater. After cucumbers are grated, place in mesh strainer and press down with hand to remove water. Let grated cucumbers sit for a additional 15 minutes in strainer and then press down again with hand.
Meal # 3
Entrée (Main Course)
To me, papaya is a less exciting mango. But in Israel when mango season is nearly over we have to compromise. I love to use papayas in salad because its sweetness enhances this dish and the salt and vinegar in the dressing brings out its flavors in a more savory way.
4 ounces lettuce
1 papaya skin and seeds removed, cut into cubes
2 cucumbers sliced
3 scallions chopped
1/2 cup Balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon whole grain mustard
3/4 teaspoon salt pink Himalayan
In a salad serving bowl add the lettuce, papaya, cucumbers and scallions.
In a jar add the rest of the ingredients. Shake well and serve.
Broccoli, Chickpea, and Cherry Tomato Salad
This is a healthy salad that's perfect when paired with a simple sandwich.
Total: 20 mins
Prep: 20 mins
1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed
In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add t