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
8 cups finely chopped cabbage
1/4 cup finely chopped carrot
2 1/2 tablespoons very finely minced yellow onion
For the Dressing
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon ground pepper
Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)
In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.
Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.
Cover and refrigerate overnight. (If you have time - and can remember! - stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!
shaved rainbow carrot sesame salad
1 1/2 lbs (680g) carrots, peeled and ends trimmed
1/4 cup finely chopped scallions
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh basil
1 1/2 tbsp sesame seeds, toasted
3 tbsp rice vinegar
2 tbsp sesame oil
1 1/2 tbsp low sodium Tamari (you can also use soy sauce)
1 tbsp mild white miso
1 tsp sriracha
1 tsp coconut sugar
1 tsp finely minced fresh garlic
1 tsp of fresh ginger, grated
Heat a small pan to medium, then add 1.5 tbsp sesame seeds and toast for 5-7 minutes, stirring frequently. Remove from heat once they’re lightly browned and fragrant.
Wash and peel carrots. Then julienne the carrots and put in a large bowl. We used 1.5lbs or 680g of carrots in this recipe. Add chopped 1/4 cup chopped scallions, 2 tbsp cilantro, and 2 tbsp basil and toss well to coat.
Add all of the dressing ingredients to a small blender or food processor and blend for 15-20 seconds. If you don’t have a small food processor or blender, whisk the miso and tamari together until there are no lumps left and then add the rest of the dressing ingredients and whisk until mixed well. Pour over carrots and toss to coat well.
Chill in the refrigerator for at least an hour to let flavors meld together. Serve topped with a few more toasted sesame seeds and some red pepper flakes.
Carrot prep: Julienning is a way of cutting that results in long, thin strips. The best way to learn how is to watch this video as typing it out will make it sound more complicated than it actually is. You can also try out a specialized tool like this one from OXO.
Carrots: if you want to add some color to this dish, you can opt for rainbow carrots. Totally optional, though – regular orange carrots are great!
Sesame seeds: if you have an allergy in the family, you can opt for sunflower seeds, pumpkin seeds or even peanuts.
Storage: this is a great salad to meal prep, and you can dress the salad and then store in an airtight container for 2-3 days. You don't have to worry about storing the dressing separately, just dress and store.
Hot Dog Onions
I love the push cart hot dogs, mainly because of the onions they serve on top...so I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!
2 tablespoons corn oil
1 extra large onion, thinly sliced
1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)
1 teaspoon prepared yellow mustard
1 teaspoon white sugar
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
½ cup water
2 tablespoons tomato paste
Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.
109 calories; protein 1.5g; carbohydrates 11.1g; fat 7.2g; sodium 717.3mg.
Summer Plum Cake
Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.
Prep Time: 20 Minutes
Cook Time: 70 Minutes
Total Time: 1 Hour 20 Minutes
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
1 pound plums, pitted and quartered
Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
Bake for 60 to 70 minutes, until golden on top and set in the center.
When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
Note: This cake keeps well, loosely covered at room temperature, for several days.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Roasted Purple Potatoes
Roasted Purple Potatoes are a delicious, simple to prepare and full of health benefits! Roasted in olive oil and seasonings and ready in about 30 minutes.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Keyword: purple potatoes
Servings: 6 servings
Author: Kristin Maxwell
3 pounds purple potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons fresh minced parsley
Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with nonstick foil and spray with cooking spray.
Rinse and scrub potatoes clean and pat dry. Peel if desired, then cut into bite sized chunks and place into a large bowl. Drizzle with olive oil and toss to coat.
In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper. Sprinkle seasoning blend and parsley over the potatoes and toss to coat, then repeat with the remaining seasoning.
Arrange potatoes on the prepared baking sheet in an even layer. Roast in the oven for 20-25 minutes or until tender. Time may vary depending on the size of the chunks.
Let stand 5 minutes before serving.
Vietnamese Pork Lettuce Wraps
TOTAL TIME: Prep: 25 min. + standing Cook: 10 min. YIELD: 8 servings.
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. —Gretchen Barnes, Fairfax, Virginia
1/2 cup white vinegar
1/4 cup sugar
1/8 teaspoon salt
2 medium carrots, julienned
1/2 medium onion, cut into thin slices
1 pound ground pork
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fish sauce, optional
8 lettuce leaves
1/2 English cucumber, finely chopped
1 small sweet red pepper, finely chopped
3 green onions, chopped
1/2 cup each coarsely chopped fresh basil, cilantro and mint
1 jalapeno pepper, seeded and finely chopped
1/4 cup salted peanuts, chopped
1. In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes.
2. In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce.
3. To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
CREAMY CELERY SALAD
So many recipes call for a stalk of celery, and then you're left wondering what to do with all the rest.
This celery salad is your answer. Crunchy celery, sweet bites of raisins, a scattering of walnuts, all wrapped up in a creamy dressing. It's delicious!
PREP TIME: 10 MINS
COOK TIME: 0 MINS
TOTAL TIME: 10 MINUTES
YIELD: 4 SERVINGS
8 celery stalks, sliced thin
¼ cup EACH: raisins, toasted walnuts, and minced red onion
3 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
½ teaspoon pepper
¼ teaspoon salt
Optional add fresh chopped apple when serving (do not store mixed in with celery salad)
Place all of the ingredients into a large mixing bowl.