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
Round Salad Tomatoes
Cabbage (In the large and Jumbo baskets)
Green Rainbow Carrots
Sweet Yellow Onions
Celery (In the Jumbo baskets)
Red, White, and Blue Potato Salad
Use only one type if you prefer.
6 servings (serving size: 1 cup)
2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
2 cups small red potatoes, quartered (about 10 ounces)
2 cups small blue potatoes, halved lengthwise (about 10 ounces)
¼ cup finely chopped red onion or sweet
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
3 hard-cooked large eggs, finely chopped optional
¼ cup red wine vinegar
2 tablespoons olive oil
1 ¼ teaspoons salt
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
1 garlic clove, minced
Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.
250 calories; calories from fat 27%; fat 7.5g; saturated fat 1.5g; mono fat 4.4g; poly fat 0.9g; protein 6.9g; carbohydrates 39.6g; fiber 3.9g; cholesterol 106mg; iron 2.7mg; sodium 576mg; calcium
GRILLED ROMAINE LETTUCE WITH PARMESAN CHEESE
A super easy grilled side dish recipe that will make you a lover of grilled lettuce forever!
2 hearts of romaine
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
1/4 cup freshly grated parmesan cheese
Heat grill to medium high heat.
Drizzle cut sides with vinegar and parmesan cheese and serve immediately.
Serves 4 as a side dish
PREP TIME12 minutes
1 small or 1/2 medium red onion, thinly sliced into half-moons
1 1/2 pounds heirloom tomatoes (about 3 medium tomatoes)
1/4 cup packed fresh herbs, such as basil, cilantro, dill, parsley, or a combination, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place the onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.
Core the tomatoes and slice into 1/2-inch-thick half-moons. Place in a large bowl. Add the herbs, oil, vinegar, salt, and pepper. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar, or oil as needed.
4th of July Firecracker Bananas
Colored chocolate candy melts
4 th of July Sprinkles
Cherries with stems
Sherri's Stabilized whip cream
Food Grade Paraffin wax
Lay a large piece of wax paper on a cookie sheet
Cut bananas into 1 1/2 to 2 inch sections
Dip bananas into lemon juice, don't let the bananas sit in the lemon juice, it will make them soft.
Melt chocolate candy melts and paraffin wax in a bowl.
Dip bananas into chocolate, shake off excess chocolate
Shake the sprinkles over the melted chocolate.
Set on wax paper to cool.
Add a dollop of stabilized whip cream.
Place chocolate dipped cherry on top.
Serve and enjoy!
"KFC" Coleslaw Recipe
5 from 16 votes
This KFC Coleslaw Recipe is as close as you can get without actually ordering it from the restaurant directly. The taste is simply perfect!
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Servings: 10 (about 1 cup per serving)
For the Coleslaw