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Recipes for 5/11/23 Happy Mother's Day Veggie Basket!

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

Lacinato (Dinosaur) Kale, Local

Russet, Potatoes,

Vidalia Onions,

Orange Carrots,

Zucchini, Fancy, Florida

Spaghetti Squash,(In the large & Jumbo baskets)

Salads, Spring Mix (In the Jumbo baskets)


Bananas

Fuji Apples, Extra Fancy

Golden Nugget Mandarins



Meal #1



Entrée ( Main Course)


Carrot, Kale, and Potato Hash


Clock 25min Prep, 25min Cook, 50min Total


Ingredients


4 carrots, chopped

1 onion, finely chopped

2 cloves garlic, minced

1½ lb organic Yukon Gold potatoes, peeled and cubed

¼ cup olive oil, divided

1 (1-lb) pkg organic chopped kale

½ cup low-sodium chicken broth

2 Tbsp chopped fresh basil

1 tsp salt, divided

1 tsp pepper, divided

12 large eggs


Instructions


Cook carrots, onion, garlic, and potatoes, covered, in 3 Tbsp hot oil in a large skillet over medium heat 5 minutes. Uncover, stir, and cook 5 minutes or until browned.

Add kale, broth, basil, and ½ tsp each salt and pepper. Sauté 15 minutes or until kale is wilted and vegetables are tender.

Meanwhile, in a separate skillet, heat 1 Tbsp oil. Crack 6 eggs in skillet; sprinkle with ¼ tsp each salt and pepper.

Cook 2 minutes per side or to desired doneness. Repeat with 6 eggs and ¼ tsp each salt and pepper. Top each serving of hash with 2 eggs


.









Side #1


Shaved Zucchini Salad with Lemon-Chive Dressing


Prep Time: 25minutes mins Cook Time: 4minutes mins Total Time: 29minutes mins


Ingredients


Salad:

2 zucchinis

1 yellow squash

1 carrot

1/4 cup apple cider vinegar

6 cups spring mix lettuce or greens of choice

4 ounces soft goat cheese

1 package ramen noodles*

Dressing:

1/2 cup plain Stonyfield Yogurt

Juice from 1 lemon

Zest from 1 lemon

2 tablespoons chives minced

Dash of sea salt

Instructions

Using a vegetable peeler, shave zucchini and squash until you hit the seedy center, then discard. Shave carrot as well. Add cider vinegar and allow to marinate for 5 minutes while you prepare the salad.

In a small skillet, dry (no oil), crumble plain ramen noodles, tossing to brown lightly. When browned, remove to cool.

In a small bowl, whisk together all dressing ingredients, set aside.

Add spring mix lettuce to a large, colorful serving bowl. Drain zucchini, squash and carrot mixture, pile in the center. Around the outsides, dot with goat cheese and ramen croutons.

Serve with Lemon-Chive Dressing on the side.

Notes

*Save the seasoning packet and add to rice or another pasta dish.





Side #2


Savory Apple Hash


Looking for a side dish to pair well with chicken or pork? Here is my Savory Apple Hash. It turns the usual dessert clad apple into a savory side dish.


PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins Serves 4 people


INGREDIENTS

1/2 cup bacon diced

1/2 medium yellow onion diced

2 cloves garlic minced

3 medium Honey crisp apples diced

1 tbsp apple cider vinegar

1 tbsp lemon juice


INSTRUCTIONS

Cook bacon in medium skillet until begins to crisp. Add onion and garlic until onion begins to soften.

Add apples, apple cider vinegar, and lemon juice to skillet. Cover and simmer for 15 minutes














Dessert



Mandarin Mimosas



SERVINGS: 6


8 medium Golden Nugget mandarins (yields 2 cups juice) plus 1 for garnish, sliced into rounds

1 bottle sparkling wine

Bitter Girl Bitters (or other citrus bitters)


Preparation


Peel and juice the tangerines. If you do not have a juicer, store-bought tangerine juice works too!


Pour the juice and sparkling wine into a 2-quart pitcher, stirring gently to mix. Pour into champagne flutes and serve garnished with a few drops of bitters and slices of tangerine.








Meal #2





SPAGHETTI SQUASH WITH CARAMELIZED ONIONS AND ZUCCHINI


Serves 2-4


INGREDIENTS


1 1 spaghetti squash, cut in half and seeds removed


2 tablespoons olive oil, divided


1-2 teaspoons sea salt


¼ - ½ teaspoon pepper


1 large onion, thinly julienned


½ cup white wine (Sauvignon Blanc or Chardonnay)


2 tablespoons apple cider vinegar


4 garlic cloves, finely minced


1 (3.25 ounce) package brown beech mushrooms, coarsely chopped


6-8 mini sweet peppers, julienned


1 -2 cups vegetable broth


1 zucchini, sliced


basil for garnish, coarsely chopped


Parmesan cheese, grated (optional)







INSTRUCTIONS


Preheat the oven to 400 degrees F.


Rub the squash half with 2 teaspoons olive oil and sprinkle the cut side with a little salt and pepper. Lay the squash, cut side down, onto a rimmed baking sheet. Place in the oven and roast until the squash is tender, about 30-35 minutes.


Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil on medium-high heat. Sauté the onions until they start to brown, about 5-10 minutes. Add in the white wine and vinegar and cook until the liquid is almost dry and the onions are nice and golden brown, about 10-15 minutes. Add in the garlic and cook until fragrant, about 2 minutes. Add in the mushroom and peppers and cook until tender, about 4 minutes. Pour in the broth and simmer for 3-4 minutes, remove from heat, and season with salt and pepper to taste. Set aside.


Pour remaining 1 teaspoon of olive oil into the pan and sauté the zucchini until golden brown, about 2 minutes on each side. Sprinkle with salt and pepper. Set aside.


When the squash is cooked, remove it from the oven. Using a hot glove to handle the squash, scrape the flesh of the squash with a fork into a large bowl. (The squash will come out in “spaghetti” strands). Add in the onion/mushroom mixture and the zucchini and toss until well combined. Season to taste with salt and pepper.


Serve in serving dishes with chopped fresh basil and Parmesan cheese if desired.











Side #1


Curly Kale and Banana Pancakes


(Makes 5) Prep Time: 10 minutes Baking Time: 10 minutes



Ingredients

3/4 cup of oats

1/2 cup of almond milk

1 cup of curly kale

1 ripe banana

1 tsp of baking powder

1 tbsp of black chia seeds

1 tsp of ground cinnamon

1/4 tsp of salt

Few pods of crushed cardamom or ¼ tsp ground cardamom


Toppings

2 tbsp of plant-based yogurt

1/2 tsp of black or normal chia seeds

1/4 cup of chopped mango

Maple syrup or honey


how to make it


1. Add all ingredients into a blender and blend until smooth and everything is thoroughly mixed. Pour the batter into a bowl and let it rest for 2-3 minutes.

2. Heat up a nonstick pan and add one scoop of the pancake batter into the pan and let it cook for 3-4 minutes until bubbles appear. Flip the pancake and cook for another 2-3 minutes more till it becomes golden brown on both sides.

3. Repeat until you finish using all of the batter (you can make about 4-5 medium sized pancakes with these ingredients)

4. Serve with some yogurt, chopped mangoes, chia seeds and maple syrup. enjoy!















Side #2


Apple Potato Salad


Prep Time: 10 minutes Cool Time: 15 minutes Cook Time: 15 minutes Yield: 8 servings


This potato salad recipe has apples for a wonderful crunch and a bit of sweetness. It’s delicious. You have got to try it!


INGREDIENTS


2 lbs. baking potatoes

Salt

¼ cup mayonnaise (low-fat or regular)

1 Tbsp. cider vinegar

1 Tbsp. Dijon mustard

1 Tbsp. neutral-flavored oil, like grape seed or vegetable

2 stalks celery, finely chopped

½ cup chopped green onions

2 apples, cored and cut into ½-inch chunks (leave the peel on)


INSTRUCTIONS


Peel the potatoes and cut into 1-inch chunks.

Put potatoes into a medium pot with 2 teaspoons of salt. Cover with cold water. Heat to a boil over high heat, partially covered.


Uncover and reduce heat to a simmer. Cook until fork-tender, 5-7 minutes.

Drain and allow to cool for 15-30 minutes.

In a large bowl use a fork to whisk together the mayonnaise, vinegar, mustard, oil, and 1/4 teaspoon of salt.

Add the celery, green onions, and apples along with the cooled potatoes.

Stir and serve.







Dessert

CARROT APPLE CAKE


Ready In:55mins Serves:12


INGREDIENTS


CAKE

1cup all-purpose flour

1tablespoon cinnamon

1teaspoon baking soda

1pinch salt

3⁄4cup vegetable oil

1⁄2cup white sugar

1⁄2cup dark brown sugar, packed

2large eggs

1 1⁄2cups grated carrots

1cup grated apple


FROSTING

6ounces cream cheese, softened

3tablespoons unsalted butter, softened (no substitutes)

2teaspoons fresh lemon juice

1⁄2teaspoon vanilla extract

2 1⁄2cups confectioners' sugar


GARNISH (OPTIONAL)

walnut halves

grated lemon rind


DIRECTIONS


Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.

Mix flour, cinnamon, baking soda and salt in a large bowl.

In another bowl, whisk together oil,sugars and eggs until well combined.

Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.

Stir in grated carrots and apples until just combined and pour into baking pan.

Bake for 30-35 minutes or until tests done in the center with a butter knife.

Cool for 5 minutes then take out of pan to cool completely on a wire rack.

For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.

Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.

Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.

Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.






Meal # 3




Entrée (Main Course)


Zucchini and Potato Pancakes


Ingredients

3 cups shredded zucchini (about 2 medium)

1 cup shredded peeled potato (1 medium)

1/2 cup seasoned breadcrumbs

3 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon pepper

3 eggs, lightly beaten

1 small onion, finely chopped

2 garlic cloves, minced

4 tablespoons canola oil, divided

Directions

In a sieve or colander, drain the zucchini and potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the breadcrumbs, flour, baking soda, salt and pepper. Stir in eggs until blended. Add the onion, garlic and zucchini mixture; toss to coat.

Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cup into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.






Side #1


Sauteed Kale with Onion and Carrot


Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes 8 servings


Ingredients


2-3 tablespoons cooking oil, such as coconut oil or avocado oil, you can also use butter or ghee

2 medium white onions, cut in half lengthwise and sliced to create half circles

1 teaspoon salt

6 carrots, peeled and cut into bitesize pieces

2 teaspoons red pepper flakes, optional for a little heat

1 cup low-sodium vegetable broth

2 bunches kale, cleaned and roughly chopped

3 tablespoons lemon juice


Instructions

Preheat a large pot or Dutch oven over medium-high heat.

Add the sliced onions and salt to the pot. Sauté, occasionally stirring for about 8 minutes (or until softened and slightly translucent).

Add the carrots and red pepper flakes (if using) and sauté for another 4 minutes, stirring occasionally.

Add the broth to the pot and stir to deglaze the pot, and make sure nothing is stuck to the bottom.

Gently stir the kale under the veggies. It will seem like too much at first, but the kale wilts quickly. Do it in batches if needed, as soon as you have one batch in start with the next.

Once all the kale is in, cook over medium-high heat, stirring occasionally, for about 10 minutes or until the broth has reduced down to nearly nothing.

Pull the pot off the heat and add in the lemon juice. Give it a good stir and then taste for seasoning.

Serve either on a plate or in a bowl. You can top with more lemon juice if desired, or my favorite, a good splash of red wine vinegar.












Side #2


Roasted Carrots and Onions



PREP TIME: 10 minutes COOK TIME: 40 minutes


Ingredients


8 large carrots, peeled and cut into 1-inch chunks, approximately 1.75 lbs


1 large, sweet onion, peeled and cut into 1-inch chunks, optional* see tip


2 tablespoons extra virgin olive oil


1 teaspoon chopped fresh thyme


½ teaspoon chopped fresh rosemary


½ teaspoon salt


¼ teaspoon freshly ground pepper


Instructions


Preheat oven to 425 degrees F.

Toss carrots and onions in a large bowl with oil, thyme, rosemary, salt and pepper. Spread on a large, rimmed baking sheet. Roast, stirring once or twice until the carrots and onions are fork tender and browning in spots, 40 to 45 minutes. Serve hot.


Notes

Tip* If you prefer to make this recipe without onions, simply increase the amount of carrots to 2 1/4 pounds.
































Dessert


Mandarin Orange Bundt Cake


Moist and citrusy this Mandarin Orange Bundt Cake is buttery rich with bits of mandarin pieces baked in the batter for delicious bursts of flavor.


PREP TIME 30 mins COOK TIME 1 hr 15 mins TOTAL TIME 1 hr 45 mins


INGREDIENTS


Cake

4 Tangerines Satsumas washed and dried. About 8 ounces, and 6 ounces peeled.

3 cups Cake flour

½ teaspoon baking soda

½ teaspoon salt

1 cup butter softened, 2 sticks

1 ½ cups granulated sugar

6 eggs

1 cup sour cream


Mandarin Orange Icing

1 ½ cups powdered sugar

2 tablespoons milk



INSTRUCTIONS

Preheat oven to 325° F. Thoroughly grease and sugar the bundt pan.

Zest the four mandarins over a piece of waxed paper or a small plate, using a micro plane grater.

Remove the peel from the zested mandarins and clean off most of the white pith. Separate the sections. Using a rimmed plate to catch the juices, cut each section into small slices with scissors. You should have about 1 ¼ cups of slices and juice.

Try to make the mandarin pieces small to avoid large wet spots in the baked cake.

In a small bowl combine the sugar and the mandarin zest. With your fingers mix the sugar and zest until well combined and the sugar has turned orange.

In a large mixing bowl beat the softened butter for two minutes. Add in half the sugar/zest mixture, beat again for two minutes then add the remaining sugar/zest mixture and beat for four minutes. Scrape the bowl occasionally.

Add the eggs one at a time, beating each until just combined.

On the lowest mixer setting beat in the cake flour, baking soda, and salt, then scrape the bowl.

Beat in the sour cream and scrape the bowl again.

With a rubber spatula, fold in the mandarin segments and the juice.

Pour the batter into the prepared Bundt pan. Tap the pan on the counter to remove any air bubbles.

Bake about 1 ¼ to 1 ½ hours until a cake tester at the center of the cake comes out clean. Let cool for 15 minutes then turn out the cake on a cooling rack to cool.


See the tips below for removing the cake from the pan.



Icing the Cake

Mix the powdered sugar and milk together until smooth. Spoon the icing over the cooled cake


Keeping the Cake

This cake can be kept covered on the counter for 3 days.


NOTES

Zesting the mandarins - the peel to the mandarins is very loose and soft. This is easier to do if the fruit is cold and just go slowly when zesting. Using a micro plane /citrus zester is easier.

Mixing the sugar and the mandarin zest - releases the citrus oils and flavors the sugar.

Dicing the mandarins - It helps to cut the mandarin slices into small pieces. If the pieces are large, they could cause areas of the cake to be too wet and not get baked properly.

Making the cake with canned mandarins

For this method, use a 15-ounce can of mandarins.

You will be using just granulated sugar, unless you have an orange to zest into the sugar as directed above.

Drain the mandarins and then measure out a heaping 1 cup (7 ounces), you will have a few mandarins left.

Cut the mandarin segments into smaller pieces.

Add ¼ cup of the drained mandarin juice and the diced mandarins together. This is what you will add in the last step after the batter is mixed.

Removing the cake from the pan

If you are using a good Bundt pan, like a Nordic Ware pan, these cakes usually fall out of the pan easily.

Once your cake is baked let it sit for 15 minutes then flip it over onto a cooling rack. You want the cake to still be warm when you flip it since it will release better. If you let the cake completely cool in the pan it just might get completely stuck.

Before flipping your cake over, jiggle the pan a little to loosen the cake, and if necessary, slide a knife down the sides to coax it loose and jiggle the pan. Let the pan sit on the cake upside down for about 5 minutes before removing again until the cake releases.






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