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
Asparagus (in the Large & Jumbo baskets)
Pineapple (Jumbo baskets)
Creamy Lettuce Salad
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 10 servings.
Round out the fast feast with quick-to-fix Creamy Lettuce Salad. "This recipe is a family favorite I recall my mom serving often when I was growing up," relates Jacquie Troutman of Zephyrhills, Florida. "She particularly liked it because it was so easy to make and called for things she usually had on hand." A sweet dressing tops packaged salad greens that are dressed up with hard-cooked eggs, tomato and onion.
3 hard-boiled large eggs
1 head Romaine Lettuce
1 medium roma tomato, seeded and chopped
1/4 cup chopped onion
3/4 cup mayonnaise
3 to 4 tablespoons milk
2 tablespoons sugar
2 tablespoons cider vinegar
1. Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs.
2. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.
Roasted Carrots With Cilantro Yogurt and Peanuts
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
FOR THE CARROTS:
1 ½ pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
FOR THE YOGURT:
1 cup full-fat Greek yogurt
½ cup finely chopped cilantro
¼ teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
¼ cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving
Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.
Honey Grapefruit with Banana
Prep: 5 minutes. When you're hungry for breakfast at suppertime, enjoy a bowl of this sweet minted fruit with an omelet.No need to cut out sweets while watching your weight! Fruit is a great alternative to more fattening sweet treats, and it provides vitamin C and fiber. Bananas are an excellent source of potassium, to boot.
3 servings (serving size: 1 cup)
2 Grapefruit peeled and divided into sections (about 2 cups)
1 cup sliced banana (about 1)
1 tablespoon fresh chopped mint
1 tablespoon honey
Drain grapefruit sections, reserving 1/4 cup juice.
Combine grapefruit sections, juice, and remaining ingredients in a medium bowl. Toss gently to coat. Serve immediately, or cover and chill.
Celery and Carrot Soup
A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste.
Yield: 2 servings
2 tablespoons extra virgin olive oil
1 small onion, minced
1 small carrot, peeled and thinly sliced
1 celery rib, thinly sliced
½ teaspoon dried tarragon
2 cups vegetable broth
½ cup dry white wine
Heat the oil in a medium saucepan over medium-high heat. Saute onions until tender, approximately 5 minutes. Slowly stir in carrots, celery, and tarragon, and continue cooking another 5 minutes, or until carrots are tender.
Stir in vegetable broth and wine, and bring to a boil. Reduce to a simmer, and continue cooking 15 minutes longer. Serve hot.
235 calories; protein 2g; carbohydrates 13.7g; fat 14.2g; sodium 515.7mg.
UNFORGETTABLE ITALIAN CHOPPED SALAD
prep time: 15 MINUTES
total time: 15 MINUTES
This unforgettable Italian Chopped Salad is full of fresh tomatoes, basil, Romaine, Pecorino, a rich balsamic glaze…and “sprinkled” with some surprise ingredients!
1 large head Romaine lettuce, chopped
Roma tomatoes, chopped
4 ounces Pecorino* cheese, diced
1/3 cup chopped or julienned fresh basil leaves, loosely packed
1/4 cup salted sunflower seeds
2 tablespoons freshly-squeezed lemon juice
2 tablespoons good-quality olive oil
2 tablespoons everything bagel seasoning
Kosher salt and freshly-cracked black pepper
balsamic glaze, homemade or store-bought
Combine Romaine, tomatoes, cheese, basil, and sunflower seeds in a large mixing bowl. Drizzle evenly with lemon juice and olive oil, then toss to combine. Sprinkle evenly with the everything bagel seasoning and a few generous pinches of salt and pepper, and toss to combine once more.
Serve immediately, drizzled with a generous pour of balsamic glaze.
PREP TIME10 mins
COOK TIME55 mins
TOTAL TIME65 mins
No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one mixing bowl. The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup melted butter, unsalted or salted
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Cucumber Tomato Salad
Goes with any Vegan, chicken, fish or beef dish
PREP TIME10 minutes
This fresh summer salad provides the perfect crunch!
▢1 cucumber sliced
▢2-3 large tomatoes diced
▢½ red onion sliced
▢1 tablespoon fresh herbs parsley, basil and/or dill, optional
▢2 tablespoons olive oil
▢1 tablespoon red wine vinegar
▢salt & pepper to taste
Combine all ingredients in a bowl and toss well.
Refrigerate at least 20 minutes before serving.
Cool & Crunchy Chicken Salad
TOTAL TIME: Prep/Total Time: 25 min.YIELD: 6 servings.
1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Romaine Lettuce leaves
1. In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.
Grilled Asparagus Salad with Cilantro Dressing
Smoky grilled asparagus, sweet bell peppers and chewy couscous are married with an herby tart dressing
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
For the Salad
1 pound asparagus trimmed
1 each red bell pepper
8 oz pearl couscous
For the Dressing
2 cup cilantro
1 each scallion
1 clove garlic
1/4 cup olive oil
2 Tablespoons vinegar of choice
1/4 cup lime juice
1 teaspoon lime zest
1/2 teaspoon salt
1 teaspoon cumin
For the Salad
Preheat the grill.
Wash and trim the woody ends of the asparagus. Toss the asparagus and bell pepper in olive oil, and season with salt and pepper.
Grill the pepper and asparagus until slightly charred and starting to soften. Set aside to cool.
Cook the pearl couscous according to the package directions. Drain and set aside to cool.
For the Dressing
Wash the cilantro and scallion and roughly chop. Place all ingredients in the bowl of a food processor and run until smooth. Alternatively, use a blender, but place the chunkiest items in the bottom.
Cut the cooled asparagus and bell pepper into bite sized pieces. Toss the vegetables, pearl couscous and half of the dressing together. Add salt and pepper, to taste.
Serve with the remaining dressing. As the salad sits it will absorb the dressing, and the flavor will dull, so adding extra at serving will boost the flavor.
The dressing is a great way to use cilantro stems. They're packed with the same flavor, and the food processor or blender will break down any woody texture.
Is cilantro not your thing? Substitute with an equal amount of basil, parsley or mix of the two.
This crisp is excellent served warm with vanilla ice cream.
1 Pineapple peeled, cored, and diced
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Spread well-drained pineapple into a 9x9 inch square baking pan.
In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.
215 calories; protein 2g; carbohydrates 34.8g; fat 8.4g; cholesterol 31.9mg; sodium 191.9mg.