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Recipes for 6/11/21

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


This Week's Ingredients (updated 6/11/21. Sorry no Kale this week)

Artichokes

Cauliflower

English Peas

Eggplant

Zucchini

Roma Tomatoes

Delicata Squash

Bananas

Peaches

Blackberries




How to Cook and Eat an Artichoke Click Here

PREP TIME5 mins

COOK TIME35 mins

TOTAL TIME40 mins

YIELD1 artichoke per person

Ingredients

1 or more large globe artichokes

1-2 cloves garlic, cut in half (can leave skin on)

1 bay leaf

1 slice lemon




Meal 1



Ratatouille Spiral

What You'll Need

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2 medium green zucchini

2 medium yellow squash

4 medium Chinese eggplant

3 small tomatoes

2 small red bell peppers

10 very small cherry tomatoes

1 26 oz jar no oil tomato sauce

How to Make It

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1 Use a cast iron skillet, casserole dish or deep dish pie plate.

2 Spread half of the sauce in the bottom.

3 Slice all the veggies thin (about ¼-inch or so).

4 Arrange the vegetables in a spiral pattern starting at the outside and working in.

5 Top with the remaining sauce and the cherry tomatoes.

6 Bake at 350 degrees F for one hour.

https://nutritionstudies.org/recipes/main-dish/ratatouille-spiral/



Kale and Quinoa Artichoke Stuffed Bell Peppers

Ingredients

1 cup cooked quinoa or brown rice

5 large red, yellow or orange bell peppers, halved, seeds and membranes removed

2 teaspoons olive oil

1 bunch kale (chopped into small pieces)

1/2 teaspoon dried basil

1 (14 ounce) can artichoke hearts, drained chopped

1/2 cup freshly grated part skim Mozzarella

salt and pepper to taste

Instructions

Preheat oven to 375 degrees F and lightly grease a baking dish.

Arrange the peppers in