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: