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
Dandelion, Greens, Local
Lettuce, Romaine, Local
Brussels Sprouts
Asparagus (In the large & Jumbo baskets)
Carrots, Bunny Luv (kosher approved)
Celery
Roma Tomatoes, Bartlett Pears, Extra Fancy,
Lady Alice Apples, Extra fancy
Mango (In the Jumbo baskets)
Meal #1
Entrée ( Main Course)
Marinated Celery Salad With Chickpeas and Parmesan
Yield: 6 to 8 servings
INGREDIENTS
For the Salad
3 tablespoons sherry vinegar, more as needed
1 tablespoon Dijon mustard
½ teaspoon maple syrup or honey
Salt and ground black pepper
2 garlic cloves, smashed and peeled
⅓ cup extra-virgin olive oil, more as needed
4 cups cooked or canned chickpeas
4 large or 6 small celery stalks, trimmed (reserve the leaves) and cut into large julienne
2 large scallions, white and pale green parts, thinly sliced on a diagonal, or ¼ cup thinly sliced red onion
1 to 2 cups loosely packed celery leaves, coarsely chopped
1-pint small tomatoes, halved
¼ cup loosely packed basil leaves, rolled and julienned
2 ounces Parmigiano-Reggiano cheese, coarsely grated, or crumbled feta
For Serving (optional)
1 small loaf (or ½ large loaf) day-old, peasant-style crusty bread for croutons.
Romaine lettuce, cut or torn into bite-size leaves
PREPARATION
In a large bowl, whisk together vinegar, mustard, maple syrup and a large pinch of salt and pepper. Drop in garlic cloves, stir, and set aside 15 to 30 minutes to let the flavor infuse.
Gradually whisk in oil; dressing will emulsify. Mix in chickpeas, celery and scallions. Cover and refrigerate at least 2 hours or overnight.
If desired, make croutons, for serving: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving most of the crust behind, and tear bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp; let cool.
To Serve:
Remove garlic cloves. Taste and adjust the seasonings with salt, pepper, vinegar, and olive oil. Set aside to get to room temperature.
Just before serving, mix celery leaves, tomatoes, basil, and croutons, if using, into the salad. In a serving bowl, place a layer of greens, if using, in the bottom. Add celery mixture, then top with cheese and more black pepper.
Side #1
Brussel Sprouts with Roma Tomatoes
INGREDIENTS
1 pound brussels sprouts halved
water to cover brussels sprouts
1 onion chopped
dash of olive oil
4 Roma tomatoes diced in thin wedges
teaspoon fresh thyme chopped
salt and pepper to taste
DIRECTIONS
Boil or steam Brussel sprouts until tender and set aside.
In a pan sauté onion.
Add tomatoes and chopped thyme.
Cook for around 2 minutes and add Brussel sprouts.
Add salt and pepper.
Serve
Side #2
Shaved Asparagus Salad
If you love asparagus, then try shaving raw asparagus into long curling ribbons with a veggie peeler. Then make it into this shaved asparagus salad with goat cheese and hazelnuts!
Ingredients
1 bunch of asparagus, woody ends removed
3 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
½ small shallot, minced (or 3 T chopped chives)
1 tablespoon chopped fresh dill
2 teaspoons Dijon mustard
1 teaspoon honey
½ teaspoon salt
½ teaspoon freshly ground pepper
2 hearts of romaine, very thinly sliced
1 bunch of asparagus, woody ends removed and spears shaved with vegetable peeler
3 ounces fresh chevre
¼ cup chopped toasted hazelnuts
Instructions
Shave asparagus into ribbons with a vegetable peeler. Cut any remaining pieces that cannot be peeled any thinner into bite sized lengths with a knife
Whisk oil, vinegar, shallot or chives, dill, mustard, salt and pepper in a large bowl.
Add romaine and the shaved asparagus to the bowl and toss to combine.
Divide among four plates. Crumble goat cheese over the salad. Divide hazelnuts over the salads.
Dessert
Inside-Out Carrot Cake Muffins
YIELD: 12 MUFFINS
Ingredients
CREAM CHEESE FILLING
8 oz package cream cheese, room temperature
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 pinch salt
CARROT CAKE
1 cup granulated sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 lb carrots, grated, 1½–2 cups
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda
Instructions
Preheat oven to 375 degrees and line a muffin tin with paper liners. Grate the carrots on a box grater and then set aside.
In a separate medium-sized bowl, add all of the cream cheese filling ingredients and whisk to blend until perfectly smooth. Set aside.
In a large mixing bowl, whisk sugar, oil, eggs and vanilla together until completely blended, then stir in carrots, salt and cinnamon. Sift the flour and baking soda on top of the wet ingredients and gently fold until completely blended. Set aside.
Add about 2 Tbsp of the carrot cake batter into the bottom of each muffin liner. Then, drop one heaping teaspoon of the cream cheese filling directly into the center of the batter. (You will not use up all the filling at this point.) Use the remaining cake batter to fill each muffin to within about ¼" from the top. (Enough to completely cover the filling.)
Bake 18–20 minutes until the sides of the muffin are firm to the touch. (It is likely that the filling will have begun to ooze from the top of the muffins, which is what you want!) Remove the cakes from the oven and cool them on a rack for about 10 minutes.
While the cakes are cooling, fill a pastry bag with a small round tip (or resealable bag with the corner snipped) with your remaining cream cheese filling and pipe into the hole where the filling broke through the top of the muffin. (There will be a small hollow cavity inside the muffin that we want to fill with the remaining frosting.) Serve these fun original cakes warm or at room temperature. Enjoy!
Notes
Add a scoop of ice cream or sorbet on the side for a special dessert!
Meal #2
Brussels Sprouts Caesar Salad
Ingredients
8 oz. Brussels sprouts, whole and trimmed
2 heads romaine lettuce, chopped
1 recipe Greek Yogurt Caesar Dressing * see link below
1 recipe Sourdough Croutons * see link below
Shaved Parmesan cheese
Lemon, juiced
Kosher salt and fresh black pepper
Instructions
Thinly slice the Brussels sprouts using a mandolin slicer. You can also do this with a food processor with a slicing attachment. Place the shredded Brussels sprouts into a large bowl along with chopped romaine lettuce.
Add some of the Caesar dressing and toss until well-coated. You want the salad to be nicely coated with the dressing but not to the point that it’s soggy. Taste for salt and pepper. Add fresh lemon juice to taste. Keep in mind if using Caesar dressing other than what’s listed in this recipe, you may not necessarily need the lemon juice.
Top with croutons and Parmesan cheese, to taste. Serve the salad immediately with the remaining dressing on the side.
Greek Yogurt Caesar Dressing
Sourdough Croutons
Side #1
Celery Risotto with Dandelion Greens
Celery is both vegetable and aromatic in this risotto. It retains some texture as it cooks, contrasting nicely with the rice. Dandelion greens are very nice here, but you can usually only find them in a farmers’ market.
INGREDIENTS
Yield: Serves 4 to 5 generously
7 cups well seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
½ cup minced onion
6 celery branches, preferably from the heart, diced (2 cups diced celery)
1½ cups Arborio rice
1 to 2 garlic cloves (to taste), minced
Salt and freshly ground pepper to taste
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup chopped dandelion greens or kale if preferred
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
⅓ cup (1½ ounces) freshly grated Parmesan cheese
PREPARATION
Step 1
Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
Step 2
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery, and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
Step 3
Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlesful at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
Step 4
Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Tip
Advance preparation: You can begin up to several hours before serving; proceed with the recipe and cook halfway through Step 3. about 15 minutes.
The rice should still be hard when you remove it from the heat, and there should not be any liquid.
Side #2
Carrot Puff
Makes 6 servings.
Note: Carrot Puff may be prepped a day ahead and refrigerated. I usually double the recipe as well, using a 9x13 pan. Bring to room temperature before baking.
Ingredients
1-pound carrots, peeled and cut into 1-inch pieces
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Grease an 8x8-inch baking dish.
Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes or until carrots are tender. Drain and set aside.
In a blender or food processor, combine butter, sugar, eggs, flour, baking powder, and vanilla. Add carrots a little at a time and puree.
Pour mixture into prepared baking dish. Bake for 45 minutes, or until firm.
Let stand for 5 minutes before serving.
Dessert
LADY ALICE MEETS JACK DANIEL’S BAKED APPLES
These are a great choice for those who are allergic to gluten and eggs. And for the dairy-free crowd, you can use vegan butter and vegan ice cream. Delicious!!!
When Lady Alice met the rugged Jack Daniels, he melted into her and she would never be the same!
Ingredients
6 Lady Alice apples (or favorite baking apple)
1 stick butter, softened
¾ cup brown sugar
1 tablespoon cinnamon
2 teaspoons vanilla
A pinch of salt
¼ cup of Jack Daniel’s Whiskey
Drizzle of honey
Vanilla ice cream
Directions:
Preheat oven to 400 degrees.
Core apples and place into baking dish. Combine butter, brown sugar, cinnamon and salt and stuff into apples. Pour Jack Daniel’s over the apples and into bottom of baking dish. Drizzle apples with honey. Bake uncovered, for about an hour. Keep in a warm oven until ready to serve. Spoon drippings over the apples and serve warm with ice cream
Meal # 3
Entrée (Main Course)
Quinoa and Carrot Kugel
INGREDIENTS
Yield: 6 servings
2 tablespoons extra virgin olive oil
½ medium onion, finely chopped
½ cup quinoa
1¼ cups water
Salt to taste
1-pound carrots, peeled and cut into 3-inch-long sticks
½ cup low-fat cottage cheese
3 eggs
scant teaspoon caraway seeds, lightly crushed
Freshly ground pepper
PREPARATION
Step 1
Heat 1 tablespoon of olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty, and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender, and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
Step 2
Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
Step 3
In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about ½ teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
Step 4
Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Tips
If it's easier for you, you can steam or simmer the carrots separately, for 10 to 15 minutes until tender.
Advance preparation: The quinoa can be prepared through Step 1 up to 3 days ahead (it also freezes well). The kugel will keep for 3 days in the refrigerator. Reheat in a medium oven.
Side #1
Wilted Dandelion Greens with Toasted Matzo Crumbles
Prep Time:25 mins Total Time:30 mins Servings:8
The inspiration for this lunch salad comes from the seder plate: Although the "bitter herb" is often horseradish, in the Sephardic (or Mediterranean) Jewish world, it can be an assertive green, one with bite. We chose dandelion greens, which are at their peak in the spring.
Ingredients
2 sheets matzo
¼ cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 bunch dandelion greens (about ½ pound total), trimmed and cut into 3-inch pieces
2 tablespoons finely chopped shallot (from 1 large) or garlic
2 teaspoons sugar
1 teaspoon Dijon mustard
3 tablespoons red-wine vinegar
½ cup golden raisins
Directions
Preheat oven to 400 degrees. Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.
Place dandelion greens in a large bowl. Heat the remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and pepper, and toss with matzo crumbles.
Side #2
CREAM OF ASPARAGUS & CELERY SOUP
Prep Time 3 minutes Cook Time 17 minutes Total Time 20 minutes Servings 4
Ingredients
1 tbsp olive oil
2 TBSP unsalted butter
¼ pound celery preferably organic, finely sliced
1 onion finely diced
½ pound asparagus roughly chopped
3 cups good quality vegetable stock
4 tbsp heavy cream
Freshly ground salt & pepper
Garnish
extra double cream
grinding of chili & garlic flakes
Instructions
Melt the butter and oil in a large pan over a low – medium heat.
Add the onion and celery and sweat under a lid (without browning) stirring occasionally for 8 minutes (or until softened).
Stir in the asparagus and continue cooking for another 2 minutes.
Add the stock and seasoning, bring to the boil and then lower to a simmer for 7- 8 minutes (or until the asparagus is tender).
Add the double cream and blend the soup.
Return to the hob and gently heat through.
Serve with a swirl of cream and a grinding of chili and garlic flakes.
Dessert
Mango Pear Crisp
Directions
Position a rack in the lower third of the oven. Preheat the oven to 375 degrees. Have ready, an unbuttered 2-quart baking dish 2 inches deep.
Peel and core:
6 medium firm ripe pears (about 2 pounds)
Slice the pears in half and then each half into 4 wedges and place in the baking dish.
Peel and cut 3 slightly firm ripe mangoes into 1/2-inch slices:
Toss with the pears.
Stir together:
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
Add:
8 Tablespoons (1 stick) cold butter, cut into small pieces. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle in the crumbs. Bake until the topping is golden brown, the juices are bubbling, and the fruit is tender when pierced with a skewer, about 50-60 minutes. Serve warm.