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
Green Kale NC
Baby Bok Choy (In the large & Jumbo baskets) Covington Sweet Potatoes
D'Anjou Pears, Extra Fancy
Herbs, Edible Flowers (In the Jumbo baskets)
Garlic Butter Kale Rice
PREP TIME 10 minutes
COOK TIME 20 minutes
RESTING TIME 10 minutes
TOTAL TIME 30 minutes
SERVINGS 5 servings
A great side that combines rice with loads of kale - but you'd never guess! Everyone loves the buttery, garlicky flavor! Scrunching the kale with olive oil and salt before tossing into the rice is a great trick for making the kale tastier and softer.
5 large handfuls chopped kale leaves Note 1
2 teaspoons Olive oil
salt and pepper
2 tablespoons butter unsalted
2 large garlic cloves crushed
1 cup white rice
1 ¾ cup chicken broth or vegetable broth (low sodium)
2 tablespoons almonds or pecans, roughly chopped (optional)
Place kale in a large bowl. Drizzle over oil and sprinkle with a small pinch of salt and pepper.
Use hands to scrunch for 30 seconds then set aside until rice is cooked.
Melt butter in a large saucepan over medium high heat. Add garlic and saute for 1 minute until fragrant.
Add rice and broth, cover with lid. Bring to gentle simmer then immediately turn heat down to low or medium low, so the liquid is simmering very gently.
Cook for 12 - 15 minutes until all liquid is absorbed.
Remove from heat, then quickly toss all the kale on top of the rice, then clamp lid back on.
Rest for 10 minutes.
Remove lid, stir wilted kale through rice.
Adjust salt and pepper to taste and stir through extra butter if desired.
Transfer to serving bowl and garnish with almonds or pecans, if using.
Hold a kale stalk by the stem, then run an enclosed fist up the stalk to rip the leaves off. Then chop into bite size pieces.
The Best Eggplant Patties
Makes about 8 medium size patties
1 large eggplant (or 2 medium), peeled and diced
2 tablespoons olive oil, divided
1 small onion (or 2 scallions), thinly sliced
1 garlic clove, minced
1 cup / 3.5 oz / 100 gr grated Dubliner cheese (or sharp Cheddar)*
2 tablespoons chopped fresh parsley
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 cup / 3.4 oz / 96 gr breadcrumbs (or GF breadcrumbs or almond meal)
*use vegan cheese to make them vegan
Heat 1 tablespoon of olive oil in a large (preferably non-stick) skillet over medium-high heat, add onion and salt and saute’ for 5 minutes until translucent. Add garlic and saute’ for 1 further minute, until fragrant.
Finally add eggplant cubes and saute’ - stirring every now and then - until browned and soft, about 10 to 12 minutes.
Transfer to a large bowl and puree/mash with an immersion blender (you can also use a food processor or a blender to do this).
Add cheese, parsley, black pepper and stir until well combined.
Add breadcrumbs (or GF breadcrumbs or almond meal) ¼ cup at a time and mix with your hands until it reaches a firm consistency and will hold up as patties (you might need to use more or less almond meal).
Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.
Take the bowl out of the refrigerator and with dampened hands form 8 medium size patties (or 4 larger ones).
Heat the remaining tablespoon of olive oil in the same skillet you used before over medium-high heat.
When sizzling, add patties (in batches if necessary) and cook for about 4 minutes on each side until browned.
Serve warm with some marinara sauce on the side.
BALSAMIC ROASTED TURNIPS
2 large or 4 small turnips (small is better if you can get them; they’re sweeter)
1 tbsp olive oil (or you can use leftover goose fat from last week’s roast goose recipe)
1 tbsp balsamic vinegar, plus extra for tossing
1/2 tsp dried thyme
salt and pepper to taste
2 tsp snipped fresh parsley, for garnish
Makes 4 servings roasted turnips
Preheat oven to 450°. Cut the tops and bottoms from your turnips and discard. Peel the turnips and chop them into 1-inch cubes. Add them to a medium-size bowl. Set aside.
In a small bowl, whisk your olive oil, 1 tbsp balsamic vinegar, thyme, salt, and pepper. Pour it over the turnips and toss to combine. Spread the turnips in an even layer on a greased baking sheet and cook for 15 minutes. Stir and cook for 10 more minutes.
Place the turnips in a serving bowl. Stir in the snipped parsley and a light drizzle of extra balsamic. Add a bit more salt and pepper if desired.
SWEET POTATO MUFFIN RECIPE
3 cups of mashed sweet potato (see instructions)
2 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp. ginger powder
1 tsp. turmeric powder
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1 cup cane sugar
3/4 cup coconut oil
3 large eggs
1 tsp vanilla
optional – powdered sugar for dusting
(Note: Cook the sweet potatoes well ahead of time to allow them to cool down completely before handling.)
Pierce holes in the sweet potatoes with a fork. In a lined baking sheet, roast at 400 degrees for 45 minutes, or until soft enough to poke straight through with a butter knife.
When completely cooled, peel off potato skins and mash insides thoroughly. Measure out 3 cups.
In a large bowl, combine the flour, baking soda and powder, salt, and spices.
In a small bowl, combine the sweet potato, sugar, coconut oil, egg and vanilla.
Portion evenly into muffin tins. Bake at 325 degrees for 30 minutes.
Allow to cool on a rack for at least 5 minutes before serving.
BROCCOLI KALE APPLE AND CRANBERRY SLAW
6 oz broccoli shredded
1 1/2 cup kale (packed) chopped
1/2 cup sliced apples packed
1/4 cup dried cranberries
1/4 cup slivered almonds
1/4 cup mayonaise
1 1/2 tbsp apple cider vinegar
3 tbsp sugar
1/2 tsp lemon juice
1/4 tsp salt
In a large bowl, combine shredded broccoli, chopped kale, sliced apples, dried cranberries and slivered almonds.
In a small bowl, combine ingredients for slaw dressing. Whisk or use a hand-held electric mixer to mix well and make sure everything is dissolved.
Pour dressing onto large bowl. Using a pair of tongs, tossed to mix well.
Serve and enjoy!
4 Ingredient Orange Salmon
Easy and delicious baked salmon recipe made with sweet and salty orange sauce
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
1 lb salmon skin on
1 orange ZEST and JUICE
1 orange JUICE
3 Tbsp soy sauce
2 Tbsp honey
Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet.
Enjoy salmon over rice or quinoa.
Shrimp with Bok Choi
1 lbs large shrimp, peeled and de-veined
1 large onion, quartered
2 cloves garlic, crushed
4 cups bok choi, sliced
1 tbs oil
1 1/2 cups rich chicken stock
2 tbs dry sherry
1/2 tsp dark sesame oil
1/2 tsp grated ginger
1 tbs soy sauce
2 tbs cornstarch
1/4 cup water
Mix all sauce ingredients in a small bowl; set aside. Mix thickener ingredients in a small glass; set aside. Heat Gastrolux® wok over medium heat. Add oil and heat until oil shimmers. Add garlic, onion and bok choi and stir with non-metal utensil constantly for 2 minutes. Add shrimp and when it begins to turn pink, add sauce ingredients, stir and bring to a boil. Boil 2 minutes. Stir the cornstarch and water again to blend. Add to the wok and stir constantly until mixture bubbles. Reduce heat and cook for 2 minutes. Serve immediately over rice. Serves 4
Simple Maple Vanilla Baked Pears
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
4 ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola.
4 D’Anjou pears (aka Anjou pears)
1/2 cup (120ml) pure maple syrup
1/4 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
optional toppings: maple pecan granola, Greek yogurt
Preheat oven to 375°F (190°C). I don’t line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.
Make Ahead Instructions: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes and top with remaining maple syrup mixture, granola, and yogurt right before serving.
Meal #3 Fun Edible Flower Recipes
Easy DIY Floral Tea 3 Ways
Try these 3 easy DIY floral teas. Chrysanthemum, rosebud and osmanthus are popular herbal flowers used in tea infusions in China. These 3 herbal flower and tea pairings will dress up your traditional teas, while unleashing the beautiful aromas and healing benefits of the herbal flowers.
5 from 12 votes
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 2 people
Chrysanthemum Green Tea (Option #1)
1 bag organic green tea
2 cups water
Rosebud White Tea (Option #2)
1 bag organic white tea
2 cups water
Osmanthus Black Tea (Option #3)
1 tbsp dried osmanthus flowers
1 bag organic black tea
2 cups water
unpasteurized honey to taste
Bring water to a boil, then let it cool for a couple minutes. I use this water boiler that dispenses hot water at the optimal tea brewing temperature (190ºF).
Steep 1 tea bag and the dried flowers in 2 cups of hot water for 2 to 3 minutes. If you want a stronger floral note, remove the tea bag when the tea reaches desired strength and then continue to steep the flowers for a longer time.
Decant the liquid to serve. Add honey to sweeten.
The tea and flowers can be re-brewed again.
For floral tea, it's best to use a higher water to tea ratio than brewing regular tea, as in my recipe. Each tea bag combined with the paired flowers can brew up to 4 cups.
Spring Salad with Edible Flowers
5 ounce baby spring greens mix
1 small sweet onion such as Vidalia Maui, or any generic sweet onion
assorted edible flowers
1/4 cup dressing of your choice
Peel and slice the onion into paper thin rounds. The easiest way to do this is with a mandoline slicer. if you don't have one, just get them as thin as you can. Separate the rings.
Put the dressing at the bottom of a very large salad bowl.
Put the greens and onions into the bowl, but don't mix with the dressing.
Scatter the edible flowers across the top of the salad.
Bring the salad to the table and toss with the dressing just before serving.
Alternately you can serve the dressing on the side.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
Be careful to only use the blossoms of these edible flowers…other parts of the plant, such as the leaves, etc., may be inedible.
To store edible flowers for a short time, either put them in water, if they still have their stems, and put that in the refrigerator, or line a plastic storage container with a damp paper towel and lay them out in a single layer, cover, and put in the refrigerator. Plan to use them asap.
Easy DIY Lollipops With Edible Flowers
No need for candy thermometers or a stovetop—this lollipop uses your oven and a silicone mold to slump hard candy into a pretty lollipop shape.
Servings 12 lollipops
Author Mary Helen Leonard
clear peppermint hard candies
dried pressed flowers
silicone lollipop mold
cello treat bags with twist ties
Preheat oven to 250°F. Place silicone mold on baking sheet and add one flower (face down) in each cavity.
Place one or two peppermint candies in each cavity. If you are unsure of how much candy your mold will hold, try melting one candy first, then adding a second and melting a second time.
I figured out that these molds worked best with two or three candies.
Place the baking sheet and mold in the oven and bake for 30-60 minutes, or until the hard candy has melted completely. If necessary, rotate the lollipop sticks to make sure they are completely coated with melted candy.
Allow the lollipops to cool and harden completely before gently popping them out of their molds. (This should take less than 30 minutes.)
Cooled lollipops should be enjoyed right away or packaged in cello bags to keep them from getting too sticky.
Flower Ice Cubes
Prep Time1 hour
fresh picked edible blossoms make sure they are pesticide free
Boil the distilled water and let cool completely.
Make sure your flowers or petals are clean and dry.
Fill the bottom third of each ice cube square with water. Set a flower into each cube, and I recommend alternating some face down and some facing up, because it's hard to predict how they will shift as they freeze. Freeze until firm.
Remove the silicone tray from the freezer and pour a little more water on top, about another third of the way up. Gently push the flower down if it floats. Put the tray back in the freezer until firm.
Remove from the freezer again and top off each square with water.
Freeze until firm, and then use or store in the freezer.