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
Collard Greens, NC
Romaine Lettuce Local FL (In the large & Jumbo baskets)
Onions, Vidalia, Sweet
Granny Smith Apples
Banana, Del Monte
Kent Mangos (In the Jumbo baskets)
Fresh Apricots! - (just a sampling in each basket)
Slow Cooker Butter Bean Minestrone
YIELD Serves 6
For the minestrone:
1 pound dried butter beans
1/4 cup extra-virgin olive oil, divided
2 medium sweet onions, cut into small dice
2 quarts low-sodium vegetable or chicken broth
1 large carrot, cut into small dice
1 celery stalk, cut into small dice
1 teaspoon freshly ground fennel seeds
4 medium plum tomatoes, cut into small dice
1 small zucchini, cut into small dice
1 teaspoon freshly ground black pepper
For the basil pistou:
2 cups lightly packed fresh basil leaves
1/2 cup grated Parmigiano-Reggiano cheese
1/2 cup shelled roasted unsalted pistachios
1/2 cup olive oil
Freshly ground black pepper
Make the minestrone: Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
The next day, warm 2 tablespoons of the olive oil in a medium skillet over medium heat until shimmering. Add the onions and sauté for 5 minutes, or until softening, then remove from the heat.
Drain the beans and add them to the slow cooker. Add the broth, cooked onions, carrot, and celery. Cover cook until the beans are tender but not busted, 6 to 8 hours on the LOW setting. Meanwhile, make the basil pistou.
Make the basil pistou: Fill a large saucepan with water and bring it to a boil. Fill a large bowl with ice and cold water and set it nearby.
Add 1 teaspoon salt to the boiling water. Add the basil and blanch until it develops a bright green color, about 20 seconds. Use a slotted spoon to immediately remove the basil from the water and plunge it into the waiting ice bath. After a minute, strain the basil from the water, wrap it in a kitchen towel, and squeeze gently to remove excess water.
Place the basil, Parmigiano-Reggiano, and pistachios in a food processor fitted with the blade attachment. Turn it on and slowly drizzle in the olive oil until a paste forms. Taste and season with salt and pepper as needed. Transfer to a serving bowl and refrigerate, covered, until ready to use.
Finish the minestrone: Stir the ground fennel, tomatoes, zucchini, pepper, and 1 tablespoon salt into the beans. Cover cook for 1 hour more. Taste and season with salt as needed.
Ladle the soup into individual bowls and garnish each one with basil pistou and a drizzle of the remaining olive oil. Serve and eat!
Make ahead: The pistou will keep in an airtight container in the refrigerator for about 1 week. We recommend pressing a sheet of plastic wrap directly on the surface of the pistou before placing the lid on the container.
Storage: Leftover minestrone can be refrigerated in an airtight container for up to 5 days.
Tomato, Vidalia Onion, And Cucumber Summer Salad
▢¼ cup (2 ounces) mayonnaise
▢3 Tablespoons (1.5 ounces) white wine vinegar
▢2 Tablespoons chopped Vidalia onion
▢1 clove garlic minced
▢1 teaspoon sugar
▢½ teaspoon Kosher salt
▢1 teaspoon Worcestershire sauce
▢⅛ teaspoon hot sauce
▢½ cup olive oil
▢2 Tablespoons fresh parsley, minced
▢3 medium tomatoes, thinly sliced
▢1 English cucumber, peeled and thinly sliced
▢1 Vidalia onion, peeled and thinly sliced
▢6 Romaine lettuce leaves
Combine mayonnaise, vinegar, onion, garlic, sugar, salt, Worcestershire sauce, and hot sauce in container of electric blender. Process on high until smooth, stopping once to scrape down sides. With blender on high, gradually add olive oil in a slow, steady stream. Add chopped parsley and process 5 seconds until parsley is finely chopped. Transfer to container; cover and chill. Yield: 1 cup.
Arrange romaine lettuce on chilled salad plates. Top with alternating tomato, cucumber, and onion slices. Drizzle with dressing.
Yield: 6 servings
Vidalia Onion Casserole
A Vidalia Onion Casserole is just what suppertime needs on a spring or summer night. It’s a cinch to make and full of sweet onion flavor.Serves: Makes 4 to 6 servings
4 large Vidalia onions, quartered
¼ cup butter
3 large eggs
1 (5-ounce) can evaporated milk
30 buttery round crackers, crushed and divided
1½ cups shredded Cheddar cheese
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons butter, melted
Preheat oven to 375°. Butter a 1½-quart baking dish.
In a large saucepan, bring onions and water to cover to a boil over medium-high heat. Cook until tender, about 5 minutes; drain.
In a large skillet, melt butter over medium heat. Add onion; cook for 5 minutes.
In a medium bowl, whisk together eggs and evaporated milk. Add onion, half of crushed crackers, cheese, salt, and pepper. Spoon mixture into prepared dish.
Bake for 35 minutes. In a small bowl, stir together melted butter and remaining crushed crackers. Sprinkle onto casserole, and bake until lightly browned, about 15 minutes more.
10-Minute Banana Apricot Coconut Cream Crumble
½ medium banana, sliced
3 apricots, sliced
1 tsp coconut oil
1 tsp cinnamon
½ cup granola of choice
1 tablespoon coconut chips or shredded unsweetened coconut
1 tablespoon chia seeds
½ cup unsweetened light coconut milk
(optional: 1 tsp honey to sweeten fruit)
In a medium pan add the coconut oil and heat over medium to high heat.
Add in the sliced banana, apricot, (honey if using) and cinnamon and reduce heat to medium,
Sautee for 3 minutes until soft and warmed through.
Divide the fruit mixture between two dishes.
In the same pan over medium heat add in the granola, coconut, and chia seeds and sautee for 2 minutes until the coconut is lightly toasted and the granola is warmed through.
Divide the granola mixture between the two dishes by adding to the top of the fruit.
In the same pan, add in the coconut milk and sautee for 1-2 minutes just to warm. Pour the warmed coconut milk over each dish and serve!
Entrée (Main Course)
Chunky Vegan Potato Soup
Delicious vegetables make a hearty and dairy-free winter soup that hits the spot.
Total:1 hr 15 mins
Makes about 10 cups
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, minced
Freshly ground black pepper
4 medium carrots, cut into chunks
8 cups vegetable stock
3 pounds baking potatoes
4 sprigs fresh thyme
In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the carrots, stock, potatoes, and thyme, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Season the soup with salt and pepper to taste and serve.
Collard Greens with Tomatoes and Garlic
"I grew up in North Carolina, and a lot of the foods that we ate as kids, like okra and collard greens, are really African in origin," says Hubert Des Marais. The collard dish here is called sukuma wiki ("to push the week") in Swahili, because Kenyans commonly eat it to stretch more expensive ingredients, like meat.
Total: 45 mins
Yield:4 to 6
1/4 cup extra-virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, cut into 1/2-inch dice
1 jalapeño, halved lengthwise
4 medium tomatoes, chopped
2 pounds collard greens, stems discarded and leaves finely shredded
3 bay leaves
2 thyme sprigs
Salt and freshly ground pepper
In a large enameled, cast-iron casserole, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, collards, bay leaves and thyme sprigs. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes. Discard the jalapeño, bay leaves and thyme sprigs. Season the collards with salt and pepper and serve.
The collards can be refrigerated overnight. Reheat gently.
Cleansing Green Juice
Top of Form
Bottom of Form
Easy cleansing green juice recipe with cucumbers, romaine, apples, celery, and lemon.
PREP TIME10 minutes
TOTAL TIME10 minutes
3 cucumbers, peeled
3 organic hearts of romaine lettuce
2 organic gala apples, cored
1 organic celery heart
Wash romaine and chop off ends
Wash and core apples (do not juice the core - see note of caution above)
Wash the celery
Halve the lemon and cut off the peel before juicing
Add all ingredients to a juicer
Chris’s Mango-Apple Sorbet
1 C. Sugar
3/4 C. Water
1 Gala Apple
Juice of 1 Lime (2 Tblsps.)