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Recipes for 5/7/21

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


Ingredients

Romaine Lettuce

Asparagus (in the Large & Jumbo baskets)

Celery

Rainbow Carrot

Cucumber

Cilantro

Roma Tomatoes

Bananas

Grapefruit

Pineapple (Jumbo baskets)





Menu #1





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.


Ingredients

3 hard-boiled large eggs

1 head Romaine Lettuce

1 medium roma tomato, seeded and chopped

1/4 cup chopped onion


DRESSING:

3/4 cup mayonnaise

3 to 4 tablespoons milk

2 tablespoons sugar

2 tablespoons cider vinegar

Directions

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.

https://www.tasteofhome.com/recipes/creamy-lettuce-salad/




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.


INGREDIENTS

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: