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
Escarole Salad with Apple, Walnuts, Dates and Manchego
1 shallot, minced
1 Tbs. red wine vinegar
1 tsp. Dijon mustard
2 Tbs. olive oil
Kosher salt and freshly ground pepper
1 head escarole, cored and chopped (about 6 cups/6 oz./185 g)
1 small, crisp sweet-tart apple such as Fuji or Honeycrisp, cored and thinly sliced
3 Tbs. walnut pieces, toasted
1/2 cup (3 oz./90 g) pitted and sliced Medjool dates
3 oz. (90 g) Manchego cheese, thinly shaved
1. In a small bowl, stir together the shallot, vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Set aside.
2. Put the escarole in a large bowl and toss with the dressing. Add the apple, walnuts, dates and cheese and toss to combine. Season with salt and pepper and serve immediately. Serves 4 to 6.
Green Bean Salad
Course: Salad, Side Dish
Prep Time: 13 minutes
Cook Time: 2 minutes
Total Time: 15 minutes
Author: Donya Mullins
1 pound fresh washed and trimmed green beans
12 ounces grape tomatoes, cut in half
1 cup Vidalia onion, thinly sliced
1/2 cup feta cheese crumbles
2 tablespoons fresh lemon juice
1/4 cup olive oil
1 1/2 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
To a large pot of boiling, salted water, add green beans, and cook for 2 minutes. Drain beans, pat dry, and place in a large bowl. Add tomatoes, onions, and feta cheese.
In a small bowl or jar with a lid, add lemon juice, olive oil, dijon mustard, garlic, salt, and pepper. Whisk or mix together. Pour dressing over vegetables and toss. Taste and adjust seasoning. Let marinate 15 minutes and serve.
LEMON PARMESAN KALE SALAD
Fresh, flavorful, and totally tasty, this simple Lemon Parmesan Kale Salad is a breeze to toss together and ready in under 15 minutes!
Keyword: Lemon Parmesan Kale Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Jenn Laughlin – Peas and Crayons
4 cups curly kale
2 TBSP fresh lemon juice
2 TBSP extra virgin olive oil
1/4 tsp fresh minced garlic
1/4 tsp salt
1/8 tsp black pepper or to taste
1/2 cup croutons (homemade or store bought)
1/4 cup freshly grated Parmesan cheese
If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.
Finely chop kale leaves and add to a medium-large bowl.
Whisk together dressing ingredients and drizzle a teeny bit (around 1/2 tsp) onto the kale leaves.
Massage dressing into kale leaves until the leaves darken in color and become tender and silky.
Toss with remaining dressing and top with freshly grated parmesan cheese.
P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!
Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.
Fried Apples Makes 4 to 6 servings
2 medium apples 2 tablespoons butter 1/2 cup brown sugar, packed 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon table salt
1. Peel and core the apples and then slice them into 1/4-inch wedges.
2. Melt the butter in a 10-inch non-stick skillet over medium heat. When the butter has fully melted, sprinkle the brown sugar over the butter and then quickly place the apple slices in a single layer on top of the brown sugar. With a wooden spoon, stir the apples to coat them in the butter and brown sugar. Continue to stir the apples. When the butter and brown sugar have formed a syrup, sprinkle the cinnamon, nutmeg, and salt over the ingredients in the pan and stir to incorporate.
3. Reduce heat to medium-low and continue to stir the apples until they are fork tender and the syrup has reduced and thickened slightly. Remove the skillet from the heat and let the apples cool for several minutes. Serve alone, or as a topping for ice cream.
SWEET AND SPICY MEXICAN ROASTED SWEET POTATOES
Author: Nyssa Tanner
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free
Sweet and spicy Mexican roasted sweet potatoes! The perfect easy-to-make sweet potato side dish to pair with all of your Mexican themed dinners. Made with pantry friendly sweet potatoes, a few simple spices, a short blast in a hot oven, and a generous drizzle of sticky sweet honey. Easy, healthy, delicious, gluten free, paleo, and vegetarian!
3 medium or 2 large sweet potatoes
1 teaspoon chili powder
pinch of chili flakes (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon sea salt
black pepper – to taste
about 1 tablespoon honey
thinly sliced red onion
Preheat oven to 425 degrees.
Wash and cut sweet potatoes into equal sized rounds – about 1/2 inch thick.
Roast on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and caramelized on both sides.
Serve topped with about a 1 tablespoon drizzle of honey and your favorite mexican garnishes – cilantro, lime, and extra chili flakes.
Balsamic Roasted Beets Recipe
Made with 5 ingredients including fresh beets, this easy Balsamic Roasted Beets recipe is a great side dish or addition to your favorite salad! They are gluten-free, dairy-free, Paleo and vegan-friendly!
CourseSalad, Side Dish
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings6 Servings (about ⅓ cup each)
3 beets peeled & diced (about 3 cups)*
1 TBS olive oil
½ tsp sea salt
1 TBS balsamic vinegar
1 TBS honey (pure maple syrup for a vegan version)
Preheat oven to 425 degrees Fahrenheit.
Grease a large baking sheet or dish, set aside.
Peel and cut 3 beets into 1” cubes.
Toss beets with 1 TBS olive oil and ½ tsp sea salt.
Spread onto a greased baking dish in an even layer.
Bake in preheated oven for 15-20 minutes.
After 15-20 minutes, stir and bake for 10 minutes more or until beets feel soft to the touch.
Mix together balsamic vinegar and honey.
After 30 minutes (or when beets are soft to the touch), remove beets from the oven and add the honey/vinegar mixture to the baking dish.
Stir until all the beets are evenly coated.
Return to the oven for 10 minutes, stirring once half way through.
Roast until the balsamic/honey mixture coats the beets (and isn’t runny).
Remove from the oven and serve warm or store and serve later over your favorite salads.
How to roast beets whole
*Instead of peeling and cutting the beets, you could roast them whole in the following way:
Wrap beets individually in aluminum foil and set on a baking sheet.
Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
Dice and toss with recipe ingredients.
Apricot Oatmeal Bars
These apricot oat crumble bars are a delicious sweet treat!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Author: Sara @ Mom Endeavors
1/2 C butter softened to room temperature
1/2 C packed brown sugar
1/4 tsp. baking soda
1 1/4 C rolled oats
3/4 C flour
1 C apricot preserves
Preheat the oven to 350 degrees and spray an 8x8 or 9x9 baking dish with non-stick cooking spray.
In a mixing bowl, combine the softened butter, brown sugar, baking soda, oats and flour using a fork & knife or a pastry cutter,
Measure out 2 cups of the oat mixture and gently press into the bottom of the baking dish.
Carefully spread the apricot preserves over the crust stopping about 1/4" from the crust edge.
Sprinkle the remaining crumble topping over the top of the preserves.
Bake 30-35 minutes.
Let cool, cut into bars, and enjoy!