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)
How to Cook and Eat an Artichoke Click Here
PREP TIME5 mins
COOK TIME35 mins
TOTAL TIME40 mins
YIELD1 artichoke per person
1 or more large globe artichokes
1-2 cloves garlic, cut in half (can leave skin on)
1 bay leaf
1 slice lemon
What You'll Need
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
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.
Kale and Quinoa Artichoke Stuffed Bell Peppers
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
Preheat oven to 375 degrees F and lightly grease a baking dish.
Arrange the peppers in