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 the dish, cut sides up.
Heat the olive oil in a large, saute pan over medium high.
To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and kale and cook until warmed through and tender.
Remove from the heat. Stir in the quinoa.
Stuff the peppers with the quinoa filling.
Cover the peppers with foil.
Bake for 30 minutes then remove foil, sprinkle cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted.
Stewed Zucchini With Basil and Mint
What You'll Need
3 lbs zucchini and summer squash (5-6 medium squash)
4 cloves garlic, minced
1 sprig thyme
½ cup fresh basil
1 15 oz can cannellini beans, or 1½ cups cooked
2 Tbsp fresh mint
⅛ tsp salt (optional) How to Make It
1 Clean and trim the zucchini and summer squash. Cut into ½-inch thick disks.
2 Place the zucchini and summer squash in a medium pot. Add the thyme, garlic, and ½ cup of water.
3 Cover and cook over medium heat for about 40-45 minutes.
4 After the first 20-25 minutes of cooking, use a wooden spoon to stir and break up the zucchini and summer squash a little. .
5 Meanwhile, drain and rinse the beans.
6 Chop the basil and mint.
7 Once the squash is completely melted, find and discard the thyme stem.
8 Add the beans, basil, and mint. Use a wooden spoon or potato masher to mash the beans a bit.
9 Cook another 1-2 minutes, just enough to warm the beans.
10 Season with salt and serve.
11 Enjoy warm as a side or serve with whole wheat flatbread for a tasty appetizer.
Easy English Pea Salad
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
A wonderfully easy, hearty side dish loaded with hard cooked eggs, a little bacon, minced red onion, and cheddar cheese all blended together with a creamy dressing.
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced red onion
2 teaspoons apple-cider vinegar
2 teaspoons granulates sugar
1/2 teaspoon salt
1 teaspoon fresh ground black pepper plus more for garnish if desired
1 teaspoon hot sauce more or less to taste (like Cholula)
2 13-ounce bags of frozen peas, thawed overnight in the refrigerator or Fresh peas, shelled and steamed
2 large hard-boiled eggs chopped (reserve a few slices for garnish if desired)
1/2 cup cheddar cheese cut in 1/4” cubes or shredded
4-6 slices bacon cooked and diced
In a 2-cup measuring cup combine the mayonnaise, sour cream, onion, vinegar, sugar, salt, pepper and hot sauce. Stir until well blended.
In a large mixing bowl using a rubber spatula, gently combine the peas, hard-boiled eggs and cheese. Pour the dressing over the top of the peas and fold together just until well blended.
Refrigerate the salad for 8 hours or overnight. When ready to serve, gently stir the salad and add the chopped bacon. Garnish with additional chopped bacon, cheese and/or sliced eggs if desired. Best served at room temperature.
1 Hour 5 Mins
Serves 8 (serving size: 2/3 cup)
2 pounds fresh peaches, peeled and cut into 3/4-in. chunks (about 6 cups)
2 cups fresh blueberries (about 10 1/2 oz.)
2 tablespoons cornstarch
2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
1/2 cup granulated sugar, divided
3/4 cup (about 2 5/8 oz.) whole-wheat pastry flour
1/4 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/3 cup (5 1/3 oz.) cold unsalted butter, diced
1/2 cup old-fashioned regular rolled oats
How to Make It
Preheat oven to 350°F. Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11- x 7-inch (2-quart) baking dish.
Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps). Add butter, and toss to coat. Using fingers, rub butter into flour until a pebble consistency is reached and flour is fully moistened. Stir in oats. Crumble topping evenly over peach mixture.
Bake in preheated oven until top is golden and fruit is bubbling, about 45 minutes. Serve warm.
THE MOST AMAZING ROASTED ARTICHOKES
PREP TIME: 15 MINUTES
COOK TIME: 45 MINUTES
TOTAL TIME: 60 MINUTES
YIELD: 6 SERVINGS
These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.
3 fresh artichokes
2 large fresh lemons, juiced
2 tablespoons olive oil (or melted butter)
6 cloves garlic, peeled and roughly-chopped
fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
coarse sea salt and freshly-cracked black pepper
Heat oven to 400°F.
Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
Serve the roasted artichokes warm with your desired dipping sauce.
Dipping Sauce Ideas:
Lemony Melted Butter Sauce: I make mine with about 1 part melted butter, 1 part freshly-squeezed lemon juice, 1 part water, and salt and pepper to taste.
Blender Hollandaise Sauce: This version is super easy.
Tzaziki Sauce: For a Mediterranean twist.
Pesto: Rich and delicious. Feel free to mix in some Greek yogurt to make it creamy.
Mayo or Aioli: Always a win.
…or whatever sauce sounds good to you!
Artichoke Tomato and Spinach Flatbread
Golden crisp flatbread smothered in garlic and herb oil, sprinkle of cheese and topped with artichokes, spinach, and tomatoes.
6 Tbsp. olive oil, divided
2 garlic cloves, minced
2 Tbsp. fresh minced parsley
2 (8-inch) round flatbreads, such as naan
1/2 cup shredded mozzarella cheese
4 Tbsp. shredded Parmesan cheese, divided
1 (14 oz.) can quartered artichokes in water, drained
1/2 cup cherry or grape tomatoes, halved
1 cup fresh baby spinach, roughly chopped
1/2 tsp. dried basil or 1 1/2 tsp. fresh basil
Kosher salt and black pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
Combine 4 tablespoons of olive oil, garlic, and parsley. Spread the mixture over each flatbread. Sprinkle with mozzarella cheese and 2 tablespoons of Parmesan cheese.
Toss artichokes, tomatoes, spinach and basil with 2 tablespoons of olive oil. Season with salt and pepper to taste. Spoon the mixture over each flatbread and sprinkle the top with remaining 2 tablespoons of Parmesan cheese.
Bake for 10-12 minutes, or until the bottom and edges are golden crisp. Slice and serve warm.
Garden peas, cauliflower, almond and lemon
2 tablespoons extra virgin olive oil
1 brown onion, diced
300 ml pure cream (45% fat)
500 g cauliflower, trimmed and cut into small florets
1½ cups (240 g) green peas
50 g blanched almonds
vegetable oil, for deep-frying
Heat the olive oil in a frying pan over medium heat, add the onion and cook until translucent. Add the cream and half the cauliflower and simmer gently over low heat for 10–12 minutes or until tender, stirring frequently to avoid any coloration. Strain, reserving the cooking liquid. Transfer the cauliflower and onion to a blender and blend to a smooth puree, adding a little of the reserved cooking liquid as required.
Bring a small saucepan of water to the boil and cook the peas for 1 minute, then refresh in iced water. Drain.
Preheat the oven to 160°C (fan-forced).
To make the oregano salt, combine the dried oregano, salt and sugar in a small bowl.
Toast the almonds in the oven for 10 minutes or until golden, then roughly chop and season with a little oregano salt.
To make the lemon dressing, whisk together the lemon juice and olive oil. Season to taste with oregano salt.
Heat the oil for deep-frying in a deep-fryer to 180°C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds). Add the remaining cauliflower florets and deep-fry until golden. Remove with a slotted spoon and drain on paper towel. Season with oregano salt.
In a mixing bowl, combine the peas, cauliflower florets, almonds and lemon dressing.
Spoon the cauliflower puree onto a serving place, top with the mixed salad and garnish with young pea tendrils (if using). Serve cold.
Banana Blondies with Creamy Peanut Butter Frosting
Super delicious and easy-to-make Banana Blondies with Creamy Peanut Butter Frosting.
FOR THE BANANA BLONDIES:
▢½ cup Vegan Butter
▢1 Flax egg 1 tbsp ground flax, 1 tbsp corn starch, 3 tbsp water
▢1 cup Light brown sugar
▢½ cup Mashed ripe banana 1 banana mashed with a fork
▢1 tablespoon Vanilla
▢1¼ cup All purpose flour
▢¼ teaspoon Salt
FOR THE CREAMY PEANUT BUTTER FROSTING:
▢¼ cup Creamy peanut butter
▢2 tablespoons Coconut oil
▢1 cup Powdered sugar
▢2-4 tablespoons Plant-based milk almond, soy, etc
Cook ModePrevent your screen from going dark
FOR THE BANANA BLONDIES:
Heat your oven to 350F and line the bottom of an 8X8-inch baking pan with parchment paper or aluminum foil. Spray with a light coating of vegetable spray.
Place the vegan butter in a microwave-safe mixing bowl and heat in the microwave for about a minute, until melted.
Add the flax egg, brown sugar, mashed banana, and vanilla and stir until well incorporated.
In a separate, small bowl combine the flour and salt and give it a whisk to combine. Add the flour to the banana batter. Stir to combine.
Pour the batter into your prepared pan and bake for 25 minutes, until a toothpick inserted into the middle comes out clean.
In the meantime prepare your Creamy Peanut Butter Frosting (see below).
Allow bars to cool for about 10-15 minutes before removing from the pan and adding the frosting.
FOR THE CREAMY PEANUT BUTTER FROSTING:
Combine the peanut butter and coconut oil in a medium-size bowl. Stir to combine. If your coconut oil is too firm, it can be helpful to heat it up by placing it in the microwave for about 11 seconds. It doesn’t take long!
Add the powdered sugar and stir until you have a crumbly mixture. Add the plant-based milk one tablespoon at a time until you reach a desired, spreadable consistency.
You can sub coconut oil for the vegan butter.
You can sub whole wheat pastry flour for all-purpose flour.
You can sub a gluten-free baking flour for the flour to make this gluten-free.
Delicata Squash and Apples with Cider Vinaigrette
3 delicata squash, sliced in half lengthwise, seeded and sliced into 1/2 inch half-moons
3 medium sized apples, cored and sliced into eighths
3 tablespoons olive oil, divided
Flaky sea salt
1 cup apple cider
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup fresh parsley, finely chopped
Preheat the oven to 400 degrees. Drizzle 1 tablespoon of olive oil on a rimmed baking sheet. Scatter the squash slices evenly in one layer, sprinkle a pinch of flaky sea salt over and roast for about 20 minutes, until soft and nicely browned. Remove the pan from the oven and use a spatula to gently move the squash to a serving plate. Drizzle 1 tablespoon of olive oil on the pan and scatter the apple slices in an even layer. Roast until soft and browned, about 15 minutes. Remove and let cool.
While the squash and apples are baking, make the vinaigrette. Bring the cup of apple cider to a boil in a small sauce pan, lower the heat to medium and let simmer until it reduces by almost half, about 10 minutes. Let cool. Whisk in the cider vinegar, Dijon, maple syrup and remaining tablespoon of olive oil.
Gently tuck the apple slices in among the squash slices. When ready to serve, drizzle some of the cider vinaigrette over and scatter the parsley. Serve room temperature.
NOURISHING CRISPY CHICKPEAS EGGPLANT AND KALE SALAD
1 tablespoon olive oil
1 tablespoon fennel seeds
½ teaspoon cumin seeds
1 leek, finely chopped (white only)
1 small eggplant(150g), cubed
1 cup packed kale, chopped
1 cup (250g) roasted chickpeas
½ teaspoon ground cumin
1 teaspoon sea salt flakes
Add oil to a large frying pan on high. Add fennel seeds, cumin seeds and leek. Sauté for a few seconds and reduce heat to medium. Continue sautéing for a minute or two until leek starts to caramelise.
Add eggplant. Sauté for 3-4 minutes on medium heat until glazed and a shade darker.
Add 1/4 cup water, cover with a lid, reduce heat to low and simmer for 5 minutes.
Remove the lid, increase heat to high and cook for a few seconds until the veggies start to sizzle. Add roasted chickpeas, chopped kale, ground cumin and salt. Mix well. Cook for a minute until kale starts to wilt and chickpeas are heated through.
Remove from heat and sprinkle with sesame seeds. Serve hot with a tahini sauce and pickled beetroot along with quinoa or couscous.
Note: You don’t have to use roasted chickpeas for this recipe, regular canned chickpeas are fine too. But the crispy roasted chickpeas add a lovely texture to the salad and make it nice and dry.
Spaghetti with Peas and Zucchini Ribbons
Prep: 20 mins
Total: 35 mins
Coarse salt and freshly ground pepper
1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
1 1/2 cups plain whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
1 pound spaghetti
Freshly grated Parmesan cheese, for serving
Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.