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
Spinach (In large & Jumbo baskets)
Covington Sweet Potatoes
Green Beans Florida
Celery Tomatoes Xlarge (Jumbo baskets) Gala Apples Kiwifruit Bananas
Cinco de Mayo
Mexican Sweet Potato with Black Bean Stew
Prep Time: 15 min
Cook Time: 30 mins
1½ tablespoons extra-virgin olive oil
½ medium yellow onion, minced
4 garlic cloves, minced
1 teaspoon smoked paprika
¾ teaspoon ground cumin
1 chipotle pepper canned in adobo, minced (1 single pepper from the can, people. Not the whole can!)
1 tablespoon adobo sauce from the chipotle can
One 15-ounce can black beans, rinsed and drained
One 15-ounce can tomato puree
3 cups low-sodium vegetable broth
⅓ cup uncooked quinoa
Juice of ½ lime
For serving: (optional)
2-3 ounces crumbled goat cheese
Freshly chopped cilantro leaves
Crumbled tortilla chips
This nutrient-packed recipe (plant-based protein, and fiber, and antioxidants, oh my!) is wonderfully low-maintenance. There’s very little prep other than chopping the onion and sweet potato, and then you just dump, stir and simmer.
Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, garlic, and a pinch of salt and cook for about 5 minutes until the onions are very soft and translucent. (Be very careful not to burn the onions and garlic, people!! If they start to brown at all, turn down the heat immediately.)
Add the smoked paprika and cumin and cook for 1 minute to get the spices nice and toasty. Add the chipotle adobo sauce, sweet potato, black beans, tomato puree and broth to the pot. Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.
Stir in the quinoa and simmer for 15 minutes more until the grains and sweet potatoes are tender.
Stir in the baby kale or spinach and the lime juice and cook just until the greens have wilted. Taste and season with extra salt if necessary.
Ladle the stew into bowls, garnish with goat cheese, cilantro, and crumbled tortilla chips, and serve piping hot.
Yummy snacks are ready in 10 minutes! Enjoy these cheesy celery nachos – perfect if you love Mexican cuisine.
1cup smoke-flavored cold-pack cheese food (from 8-oz. container)
1teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)
4(10 inch) stalks celery
1/2cup coarsely crushed French-fried onions (from 2.8-oz. can)
1. In small bowl, combine cheese food and taco seasoning mix; mix well.
2. Spread mixture in celery stalks. Top with onions. Cut into 2-inch pieces.
Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping--great with sliced fresh radishes and crumbled queso fresco cheese.
Total: 1 hr
Yield: Makes 3 cups (serving size: 1/4 cup)
3 tablespoons olive oil
2 medium eggplant, stemmed and cut into 1/2-in. dice
½ white onion, coarsely chopped
½ red onion, coarsely chopped
6 large garlic cloves, minced
1 chipotle chile, minced, plus 1 tbsp. adobo sauce from can
½ teaspoon pepper
1 teaspoon kosher salt
Heat oil in a large frying pan over medium heat. Add eggplant, onions, and garlic. Cook, stirring occasionally, until eggplant starts to soften, about 10 minutes.
Add remaining ingredients, cover, and cook, stirring occasionally, until mixture is dark and thick like chutney, about 30 minutes.
Make ahead: Up to one day; let cool, then chill airtight.
Wine pairing: Ceja 2008 Pinot Noir. The earthy berry fruit in the wine makes the sweetness of the fresh eggplant pop; a hint of sassafras doubles the effect.
BAKED APPLE EMPANADAS
Baked Apple Empanadas are the perfect dessert for the fall and winter seasons! They’re portable, delicious and super addicting.
For the filling
▢5 large honeycrisp apples, peeled and diced ( or apples of your choice)
▢3/4 cup Mexican piloncillo, about 3/4 of a cone (or brown sugar)
▢1 tablespoon lemon juice
▢1 teaspoon vanilla extract
▢1/4 teaspoon ground cinnamon
▢1/8 teaspoon ground cloves
For the dough
▢3 cups all-purpose flour
▢1/2 cup sugar
▢1 pinch of kosher salt
▢1 cup cold butter (2 sticks) , cut into 16 pieces
▢2 large eggs
▢2 tablespoons cold water
▢1 egg white
▢4 tablespoons turbinado sugar
For the filling
Add all ingredients into a small pot. Cook over medium-high heat, stirring occasionally, until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.
Transfer cooked apples into a bowl and set aside to cool down. *
For the dough
In a food processor, mix together the flour, sugar and salt. Add the butter, eggs and water and pulse together until a clumpy dough forms. If not using a food processor, mix dry ingredients in a large bowl with a fork and use a pastry cutter like this one to incorporate the butter, eggs and water.
Transfer dough onto a floured work surface and knead into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.
Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.
To save room, I placed about 3 disks onto the parchment paper, placed another layer of parchment paper on top, and continued stacking disks onto the same baking sheet, making sure there’s always parchment paper in between each layer so they don’t stick together. Once all the disks are formed, cover baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.**
Preheat oven to 375 degrees F.
Continuing to work on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed. You can also press the edges together using the tines of a fork instead of your fingers. As long as the empanadas are sealed, you’re good to go.
Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
Cut a small slit or poke a few holes in the top of each empanada to let some of the steam out while baking. Brush the tops of the empanadas with the egg white and sprinkle with turbinado sugar. Bake for 25-30 minutes, until the pastry is lightly browned.
Prepared filling can be stored in an airtight container in the fridge for up to a week. Prepared dough disks can be stored in the fridge overnight or in the freezer for up to a month.
You can use store-bought frozen empanada discs like these found in the baking freezer aisle instead of making your own dough.
Entrée (Main Course)
Eggplant Apple Vegetarian Quesadillas
This unique and totally tasty eggplant vegetarian quesadilla recipe contains savory eggplant, tart apple, and melted cheese stuffed between two crispy whole grain tortillas! You will love this mild earthy and slightly salty flavor combination! Try it today!
PREP TIME10 mins
COOK TIME15 mins
TOTAL TIMe25 mins
▢1 large eggplant
▢2 apples (I used Gala apples)
▢2-4 tablespoons butter (or your favorite buttery spread)
▢2 cups fresh baby spinach
▢2 cups shredded monterey jack cheese
▢8 whole grain or multigrain tortillas (soft taco size)
▢1 teaspoon nutmeg (divided)
Preheat oven to 400 degrees F (200 degrees C).
Core the apples and slice it and the eggplant into rounds about ¼ inch thick (use a mandolin or food processor if you have one).
Heat the butter in a large skillet over medium-high heat. Add the eggplant and apple and cook about 5 minutes until softened (you can do this in 2 batches if your skillet isn't large enough to cook it all at once). Set aside.
Place 4 of the tortillas on a baking sheet. Layer about half of the cheese on each of the tortillas. Then distribute the apples and eggplant, then the spinach, and then the remaining cheese among the 4 tortillas. Sprinkle each with ¼ teaspoon nutmeg.
2 cups fresh baby spinach,2 cups shredded monterey jack cheese,8 whole grain or multigrain tortillas,1 teaspoon nutmeg
Place the remaining tortillas on top, then bake for about 10-12 minutes, until the tortillas are browned and crispy and the cheese is melted.
Cut each quesadilla into quarters and serve.
Spinach Tomato Blast Smoothie
Spinach (about 2 cups)
1 Navel Orange
1/2 Bell Pepper (Red Bell Pepper - Optional)
1/2 tsp Ginger (1/2 inch ginger root)
1 Lemon (skin removed, seed removed or juice juice lemon in the smoothie mixture)
1 Kiwi (peeled and diced)
1/4 tsp Salt
Directions Fill blender jar with water (recommended 1/2 cup or as much as thin smoothie you like).Add all ingredients mentioned above. Blend at the slow speed to crush the fruit, then increase the speed to blend it per consistency you prefer. Pour in glass and enjoy!!
Air Fryer Sweet Potato Fries with Banana Ketchup
Total time 50 Minutes
Prep time 25 Minutes
Cook Time Minutes
1 ripe Banana, peeled and mashed
1 Roma tomato, chopped
1/4 cup tomato paste
2 tablespoons coconut sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/4 Lemon, juiced (about 1 tablespoon)
3 medium Sweet Potatoes, peeled and cut lengthwise into 1/2-inch thick slices, then cut lengthwise into 1/4-inch thick strips
2 teaspoons olive oil
Ground black pepper to taste (optional)
Heat banana, tomato, tomato paste, sugar, chili powder, garlic powder and onion powder, ¼ teaspoon salt and 2/3 cup water to a simmer in a small saucepot over medium heat, stirring occasionally; reduce heat to medium-low and cook 10 minutes or until banana and tomato are very tender. Carefully transfer banana mixture to blender. Add lemon juice and 1 tablespoon water: blend on high until smooth. Cover and refrigerate banana mixture 1 hour. Makes about 1½ cups.
Preheat a 3-quart or larger air fryer to 350°F for 5 minutes. Toss potatoes, oil, remaining ½ teaspoon salt and black pepper to taste, if desired, in a large bowl. Air fry 25 minutes or until potatoes are crisp and fork-tender, shaking basket every 5 minutes. Makes about 3 cups.
Serve fries with Banana Ketchup.
Mexican Roasted Broccoli
Kiwi Cheesecake Recipe
The lemony filling and kiwi topping taste great in this dessert. Watch the video for elaborate instructions.
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings 8 slices
Springform pan or Removable base pan of size 7 inch (18 cm) See notes*
For Biscuit Base
15 wheat biscuits like digestives (Graham Crackers)
3 tablespoon (50 grams) butter at room temperature
3 kiwi thickly sliced for border
For Lemon Cream Filling
1 can condensed milk
1 cup cream
1 cup milk
½ cup lemon juice
2 tablespoon gelatin powder
6 tablespoon water
For Kiwi Sauce
2-3 medium kiwi preferably over ripened
2 tablespoon sugar , more to taste
1 tablespoon lemon juice
2 tablespoon corn flour
4 tablespoon water
For Biscuit Base
Cover the bottom of a springform pan or removable base pan of size 7 inch (18 cm) with butter paper. Grease the sides of pan with butter and also cover sides with 3 inch strips of butter paper.
Crush both biscuits in grinder. Add butter and pulse for again for 2-3 times until butter and biscuit make coarse mixture.
Place the biscuit mixture in removable base pan and press with a flat and heavy object to form an even layer of base. Place in the fridge for 20-30 minutes.
After base is set, place thick slices of kiwi on the sides of pan to form a border.
To Bloom Gelatin
Place a heat proof bowl over hot water bath. Mix 2 tablespoon gelatin powder with 6 tablespoon warm water. Stir at regular intervals until fully dissolved.
For Lemon Cream Filling
Mix condensed milk, cream, lemon juice and milk in a bowl. Now add bloomed gelatin and mix well immediately. Pour cream cheese filling over biscuit base.
Refrigerate again for at least 2-4 hours until set.
For Kiwi Sauce (Make this sauce after filling is set.)
Mix all ingredients of kiwi topping and heat in a pan for 30 seconds until thickened. Stir constantly.
Remove the kiwi sauce from heat and let it cool for 15 minutes.
When sauce is still slightly warm pour it gently over the cream filling and spread evenly.
Keep the dessert again in fridge for 30 minutes to set.
Slice the cake and serve chilled.
This dessert can also be set in a 1 litre casserole or similar dish if springform pan is not available.
You can add ½ cup cream cheese to it if you like it rich.
Meal # 3
Entrée (Main Course)
Sweet potato, Green bean and Barley Salad
20m prep 30m cook
1 1/2 cups pearl barley, rinsed
1 lb orange sweet potato, cut into 1cm-thick slices, halved
1 tsp ground cumin
1/3 cup extra virgin olive oil
1/3 cup flaked almonds
1/2 lb green beans, trimmed, halved
1/2 cup apple cider vinegar
1 tbsp honey
2 tbsp finely chopped fresh chives
4 cups Kale or spinach
100g goat's cheese, crumbled
Place barley and 4 cups cold water in a large saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 25 to 30 minutes or until tender and liquid is almost absorbed. Drain. Refresh under cold water. Transfer to a large bowl. Set aside to cool.
Meanwhile, preheat oven to 400*. Line a large baking tray with baking paper.
Place sweet potato on the prepared tray. Sprinkle with cumin. Drizzle with 1 tablespoon oil. Toss to coat. Bake for 20 minutes. Sprinkle with almonds. Bake for a further 5 minutes or until almonds are golden and potato is tender.
Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until bright green and tender. Refresh under cold water.
Combine vinegar, honey, chives and remaining oil in a bowl.
Add greens, sweet potato, almonds, beans and dressing to barley. Season with salt and pepper. Toss gently to combine. Transfer to a serving platter. Top with goat’s cheese. Serve.
Easy Three-Ingredient Tomato Soup
You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.
Makes 2 generous servings
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
10 to 12 medium tomatoes (or about 2 pounds). You can peel them, but we skip this step since we will be blending the soup in the end anyway
1/2 teaspoon fine sea salt, or more to taste
Melt butter over medium heat in a Dutch oven or large saucepan.
Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).
ADAM AND JOANNE'S TIPS
Can I make this vegan? Yes, olive oil is an option or coconut oil instead of butter. Coconut oil might sound odd but the light coconut flavor with onion/tomatoes is pretty delicious.
Can I add basil? This soup is delicious with and without basil. Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.
Eggplant and Tomato Caprese Salad
Total: 20 min
Active: 20 min
Yield: 6 to 8 servings
2 medium eggplants, sliced in 1/2-inch thick rounds
Extra-virgin olive oil, for brushing and serving
Kosher salt and freshly ground black pepper
4 medium tomatoes, sliced 1/2-inch thick
1 pound fresh mozzarella, sliced 1/4-inch thick
1 bunch fresh basil leaves
Good-quality aged balsamic vinegar, for serving
Coarse sea salt, for serving
Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.
Kiwi, Banana, and Apple Salad
4 ½ teaspoons lime juice (about 1 lime)
1 ½ teaspoons vegetable oil
1 ½ teaspoons minced sweet onion
1 teaspoon vinegar
1 teaspoon honey (see Note)
⅛ teaspoon salt
2 medium kiwis, peeled
1 medium banana
1 medium apple or pear (3” in diameter)
1 Tablespoon chopped fresh mint (optional)
Mix lime juice, oil, onion, vinegar, honey and salt in a medium bowl.
Chop kiwis, banana and apple into small cubes.
Add fruit and mint, if desired, to the dressing. Toss to coat.
Refrigerate leftovers within 2 hours.
Note----Honey is not recommended for children under 1 year old. Try brown sugar instead.