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
Spinach Local FL
Romaine Lettuce Local FL (In large & Jumbo baskets)
Portabella Mushrooms
Garnet, Yams
Beans, Green, Florida
Broccoli Crowns
Squash, Zucchini, Fancy, FL
Pears, Bartlett, Red
Apples, Fuji, Extra Fancy
Mandarins
Herbs, Lemon Thyme (Jumbo baskets)
Menu #1
Portobello Mushroom Burger
Serves 4
This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.
Ingredients
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
For Serving
4 hamburger buns, warmed or toasted
Lettuce
Sliced tomato
Sliced red onion
Ketchup, mayo, mustard
Pesto, Guacamole, or Chipotle Sauce, optional
Instructions
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
Place the mushrooms onto the buns and serve with desired fixings.
Broccoli Salad
Serves 4 to 6
This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.
Ingredients
1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayo, I like Sir Kensington's or vegan mayo
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries
Smoky tamari almonds
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika, more to taste
Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Sponsored by Lowes
Notes
*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.
Baked Zucchini Chips
These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions!
Ingredients
1 egg*
½ cup panko bread crumbs
½ cup almond flour
¼ cup Parmesan cheese or Vegan Parmesan
½ teaspoon sea salt
Freshly ground black pepper
2 medium zucchini, sliced into ¼ inch rounds
Extra-virgin olive oil, for drizzling
, optional for serving
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.
Notes
*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.
Apple Oatmeal Cookies
Serves 24 -28 cookies
These apple oatmeal cookies are soft - they're more similar to these Carrot Breakfast Cookies or a yummy muffin top than to a classic flat & crisp/chewy cookie. Great for an afternoon snack, dessert, or lunch box treat!
Ingredients
2 tablespoons ground flaxseed + 4 tablespoons warm water
1½ cups oat flour, blended from 2 cups whole rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
½ cup very creamy almond butter
¼ cup melted coconut oil
¼ cup applesauce
1 teaspoon vanilla extract
½ cup Truvia Brown Sugar Blend or regular brown sugar
1 cup whole rolled oats
¾ cup finely chopped apple
½ cup chopped walnuts
¼ cup raisins
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.
In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.
In a medium bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. Add the thickened flaxseed mixture and stir well.
Stir the whole rolled oats, apples, walnuts, and raisins into the bowl of dry ingredients. Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick and sticky.
Drop rounded tablespoons onto the baking sheet and press down slightly. Bake for 12 to 15 minutes, until the bottoms are nicely browned. (Note: do not under-bake or your cookies will be more likely to fall apart). Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack.
Menu #2
Vegan Broccoli Soup
This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.
Ingredients
2 tablespoons extra-virgin olive oil, more for drizzling
1 small yellow onion, diced
½ cup chopped celery
⅓ cup chopped carrots
1 lb. broccoli, stems diced, florets chopped
1 small yukon gold potato, diced (1 cup)
4 garlic cloves, minced
4 cups vegetable broth
3 cups cubed bread, for croutons
½ cup raw cashews
1½ teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
¼ cup fresh dill
1 tablespoon fresh lemon juice
3/4 teaspoon sea salt
freshly ground black pepper
Instructions
Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.
Notes
Note: many readers have had enjoyed blending a few tablespoons of nutritional yeast into the soup for an extra "cheese-like" flavor. You can find it at Whole Foods or other health food stores. If you can't find it, no worries, it's delicious without it too!
Sweet Potato & Spinach Salad
Serves 4
This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.
Ingredients
2 Roasted Sweet Potatoes, (cubes)
1 recipe Tahini Dressing, (makes a bit extra)
4 cups arugula or spinach
⅓ cup crumbled feta
1 avocado sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper
Instructions
Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
Tahini Dressing
Prep Time: 10 mins
Serves 4 to 6
This tahini dressing is fantastic on almost any salad, but your options for using it don't end there! Drizzle it over roasted veggies, grain bowls, and more. Find additional suggestions in the post above.
Ingredients
¼ cup smooth tahini*
3 tablespoons water, more if needed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
1 small garlic clove, grated
¼ teaspoon sea salt
Instructions
In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.
If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.
Notes
*For the best results, use really smooth, runny tahini here, not the dry, stiff stuff that you might find at the bottom of a jar. Tahini's consistency can also vary from brand to brand; my favorites are Soom, Cedar’s, Trader Joe’s, and Seed+Mill.
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper
Instructions
Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.
Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.
Mango & Zucchini Lettuce Wraps with Romaine
Prep time
20 mins
Total time
20 mins
These fresh lettuce wraps are a great party appetizer or light summer dinner! Change up the veggies and herbs to your liking, and serve with generous drizzles of dipping sauce.
Author: Jeanine Donofrio
Recipe type: Main dish, appetizer
Serves: 2 as a light meal, 4 as an appetizer
Ingredients
Romaine lettuce leaves
½ cup kelp noodles (optional)
1 zucchini, julienned
½ mango, thinly sliced
2-3 radishes, sliced into thin sticks
¼ cup chopped scallions
1-2 Thai red peppers, sliced
Handful of fresh mint
Edamame, baked tofu, or a protein of your choice
Lime wedges, for serving
Sriracha, for serving
Ginger soy dipping sauce:
¼ cup soy sauce
3 tablespoons rice vinegar
1 teaspoon minced fresh ginger
2 teaspoons honey or agave syrup
¼ teaspoon sesame oil
Diced Thai chili pepper (optional)
Instructions
Prep all your veggies and arrange on a platter. Mix the dipping sauce together.
Serve with lime wedges and sriracha, assembling your lettuce wraps to your liking.
Recipe by Love and Lemons at https://www.loveandlemons.com/asian-lettuce-wraps/
Pear Crisp
rep time
10 mins
Cook time
20 mins
Total time
30 mins
This pear crisp recipe is a delicious fall dessert! It serves 2, but you can easily double it to serve more. If you do, bake the crisp in an 8-inch square or similar-sized baking dish.
Author: Jeanine Donofrio
Recipe type: Dessert
Cuisine: American
Serves: 2
Ingredients
2 ripe pears
3 tablespoons whole rolled oats*
3 tablespoons chopped walnuts
2 tablespoons gluten-free oat flour or almond meal
3 tablespoons brown sugar
¼ teaspoon cinnamon
Small grating of fresh nutmeg (about ⅛ tsp.)
Pinch of salt
1½ tablespoons hardened coconut oil
Instructions
Preheat the oven to 375.
In a small bowl, mix together the oats, flour, walnuts, brown sugar, cinnamon, nutmeg, and salt.
Use your fingers or the back of a fork to crumble in the hardened coconut oil until it's incorporated but still crumbly.
Grease the bottom of a 6" skillet (or similar sized ramekin) with coconut oil. Add the pears and sprinkle the crumble on top.
Bake for about 20 minutes or until the topping is golden brown and the pears are soft but not mushy.
Serve warm or at room temperature with vanilla ice cream.
Notes
Make ahead tip: Mix the dry ingredients together in advance. When you're ready to bake, just mix in the coconut oil, chop the pear, and assemble. *If you're sensitive to gluten, make sure your oats and oat flour are certified gluten-free.
Menu # 3
Spinach Hummus Lunch Wraps
Prep time
15 mins
Total time
15 mins
This Spinach Hummus Wrap is one of my go-to travel recipes. Made with a lightened up hummus spread, peppers, and cucumbers, it has a delicious flavor and packs up well for lunches.
Author: Jeanine Donofrio
Recipe type: Main dish, snack
Serves: 4
Ingredients
4 large tortillas (I used these)
Several handfuls of spinach leaves - about 8 per wrap
1 cucumber, cut into long thin slices - 2 per wrap
2-3 mixed (mild) peppers - about 6 slices per wrap
Fresh parsley sprigs, optional
Tofu or other choice of protein, optional
Sprinkle of hemp seeds, optional
Spinach Hummus (makes about 1 ½ cups)
1 (15-ounce) can chickpeas, drained and rinsed
¼ cup vegetable broth (or water)
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 garlic clove
½ teaspoon sea salt
¼ cup fresh parsley
⅛ teaspoon cumin
⅛ teaspoon smoked paprika
Freshly ground black pepper, to taste
1½ cups packed fresh spinach
Instructions
Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.
To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.
Sweet Potato Appetizer Bites
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
These sweet potato bites are such a fun party appetizer! You can roast the sweet potato slices in advance, but wait to dice the avocado and make the tartare until the last minute. That way, the avocado will be nice and green when you eat.
Author: Jeanine Donofrio
Recipe type: Appetizer
Cuisine: American
Serves: 4
Ingredients
2 medium sweet potatoes
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
1 watermelon radish, thinly sliced, cut into half moons
2 teaspoons sesame seeds, white or black
Avocado tartare
1 teaspoon sesame oil
2 teaspoons fresh lemon juice + more for squeezing
¼ teaspoon Dijon mustard
¼ cup diced red onion
1 medium-large ripe avocado
Sea salt
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).
Place the sweet potatoes on the baking sheet in a single layer, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes. Turn the slices and roast for 10 to 15 minutes more, or until tender.
Make the Avocado tartare: In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt. Stir in the red onion and set aside.
When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste.
Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.
Orzo & Arugula Lemon Thyme Salad
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Author: Jeanine Donofrio
Serves: 2 as a main, 4 as a side
Ingredients
1 cup uncooked orzo
2 cups arugula or spinach
½ cup chopped fresh mozzarella
3-4 dry or oil-packed sun-dried tomatoes, chopped
¼ cup toasted and chopped walnuts or other nuts
Lemon, for squeezing
Grated parmesan cheese, for serving (optional)
For the lemon thyme vinaigrette:
¼ cup extra-virgin olive oil
1 garlic clove, minced
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons grated lemon zest, plus more for garnish
2 tablespoons chopped lemon thyme, plus more for garnish
Sea salt and fresh black pepper
Pinch red pepper flakes
Instructions
Cook the orzo in boiling salted water for about 7-10 minutes, or until al dente.
Make the lemon thyme vinaigrette: Whisk together the olive oil, garlic, vinegar, lemon zest, lemon thyme, and pinches of salt, black pepper, and red pepper flakes. Taste and adjust seasonings.
Place the arugula in a large bowl. When the orzo is done, use a slotted spoon to scoop the hot orzo over the arugula. Some of the pasta water will come over, that’s ok. If you don’t have a slotted spoon with small enough holes, drain your pasta and reserve some of the pasta water to add in.
Add the mozzarella and pour in some of the dressing. Toss to combine, and the arugula will begin to wilt from the heat of the pasta. Add as much or as little of the dressing as you like. Taste and adjust seasonings.
Top with the reserved lemon thyme, lemon zest, sun-dried tomatoes, walnuts, and a squeeze of lemon. Serve warm or at room temperature with grated parmesan cheese, if desired.
Citrus Salad with Fennel & Avocado
Prep Time: 30 mins
Serves 4 to 6
This citrus salad is one of our favorite side dishes! To make it ahead of time, segment the citrus, slice and roast the fennel, and whisk together the dressing up to a day in advance. Assemble it when you're ready to eat!
Ingredients
1 fennel bulb, sliced into wedges and roasted
1 fennel bulb, very thinly sliced
5 radicchio leaves, torn
2 satsumas or 1 small orange, segmented
1 small pink grapefruit, segmented
1 avocado, sliced
2 tablespoons pine nuts
¼ cup shaved pecorino
¼ cup fresh mint leaves
Sea salt and freshly ground black pepper
Lemon Dressing
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove, grated
½ teaspoon Dijon mustard
¼ teaspoon sea salt
Instructions
Prepare the roasted fennel according to these directions.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.
In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.
Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.
Chocolate Zucchini Bread
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 16 (makes 2 loaves)
You'll love this moist, fudgy chocolate zucchini bread! Made with whole wheat flour, coconut oil, and lots of zucchini, this recipe is super delicious and secretly healthy.
Ingredients
1¼ cup whole wheat pastry flour*
1¼ all-purpose flour
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs
1½ cups almond milk, room temp
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, more for sprinkling on top
Instructions
Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.
Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.
Notes
*I like to use Bob's Red Mill Whole Wheat Pastry Flour