Our Recent Posts

Tags

Recipes for 4th July Holiday Weekend

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

Round Salad Tomatoes

Cabbage (In the large and Jumbo baskets)

Green Rainbow Carrots

Sweet Yellow Onions

Purple Potatoes!

Celery (In the Jumbo baskets)

Bananas

Red Plums





Menu #1


Red, White, and Blue Potato Salad

This recipe uses a trio of potatoes and makes a festive July 4th recipe.

Use only one type if you prefer.

Yield:

6 servings (serving size: 1 cup)

Ingredients


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


Directions


Step 1

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.

Step 2

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.

Step 3

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Chef's Notes

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.

Nutrition Facts

Per Serving:

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


https://www.myrecipes.com/recipe/red-white-blue-potato-salad





GRILLED ROMAINE LETTUCE WITH PARMESAN CHEESE

A super easy grilled side dish recipe that will make you a lover of grilled lettuce forever!



INGREDIENTS

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


INSTRUCTIONS

Heat grill to medium high heat.

Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the salt and pepper.

Grill cut side down for 3-4 minutes until charred well. Flip and grill another 3-4 minutes. Remove from heat.

Drizzle cut sides with vinegar and parmesan cheese and serve immediately.

https://www.mykitchenescapades.com/grilled-romaine-lettuce-with-parmesan-cheese/




Tomato Salad

Serves 4 as a side dish

PREP TIME12 minutes

INGREDIENTS

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

INSTRUCTIONS

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.


https://www.thekitchn.com/tomato-salad-22925325




4th of July Firecracker Bananas


INGREDIENTS

Colored chocolate candy melts

Bananas

Lemon juice

4 th of July Sprinkles

Cherries with stems

Sherri's Stabilized whip cream

Food Grade Paraffin wax


INSTRUCTIONS

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!

https://www.thisgrandmaisfun.com/4th-july-firecracker-bananas/







Menu #2




"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)


Ingredients

For the Coleslaw