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
Green Chard,
Roma Tomatoes,
Delicata Squash,
Vidalia Onions,
Red Beets, (In Large&Jumbo baskets)
Carrots,
Covington Sweet Potatoes,
Baby Spinach (In the Jumbo baskets)
Heirloom Naval Oranges
Red DAnjou, Pears, Extra Fancy
MEAL 1
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
Beans and greens are a perfect combination, earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomatoes is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
2 tablespoons olive oil
1 shallot, chopped
2 green onions, chopped
½ cup garbanzo beans, drained
salt and pepper to taste
1 bunch red Swiss chard, rinsed and chopped
1 tomato, sliced
½ lemon, juiced
Directions
Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste.
Citrus-Glazed Sweet Potatoes
INGREDIENTS
Yield:
6 servings
3 medium oranges
1 lemon
2 limes
¾ cup packed dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon black pepper
3½ pounds sweet potatoes (about 9 small)
4 tablespoons unsalted butter, cut into ½-inch cubes
PREPARATION
Step 1
Heat oven to 375 degrees (see Tip). Use a vegetable peeler to peel strips of zest off 2 oranges. Cut the strips into thin matchsticks using a sharp knife and transfer to a large bowl. Juice all the oranges, the lemon and limes into the bowl for 1¼ cups juice. Whisk in the brown sugar, salt, ginger, cinnamon, nutmeg and black pepper until the sugar dissolves.
Step 2
Generously peel the sweet potatoes, removing the skin and the tougher layer of flesh just beneath. If your sweet potatoes are larger than 2 inches in diameter, halve or quarter lengthwise. Cut into 1-inch-thick rounds or pieces, add to the citrus mixture and toss to coat.
Step 3
Transfer the sweet potatoes and juice mixture to a 9-by-13-inch shallow glass or ceramic baking dish. Dot the top with the butter. Bake, stirring every 20 to 30 minutes to cook and coat evenly, until the sweet potatoes are tender and glazed, 1½ to 2 hours. A paring knife should slide through the potatoes easily and the glaze should be the consistency of syrup.
Step 4
Let cool for about 10 minutes before serving. The dish can be made ahead and cooled, then wrapped tightly and refrigerated for up to 2 days. Reheat in a 350-degree oven, covered with foil, or in a microwave, covered with a microwave-safe cover or plastic wrap.
TIP
You can bake these at 350 degrees as well, particularly if you have other Thanksgiving dishes in the oven at that temperature. They will take 15 to 45 minutes longer.
Spinach-and-Vidalia Dip
Sweet Vidalia onions add an unexpected twist to the creamy, crowd-pleasing spinach dip appetizer.
By Southern Living Editors Published on April 10, 2018
Hands On Time: 25 mins
Total Time: 1 hr 25 mins
Yield: Serves 12 (serving size: 1/4 cup)
Ingredients
3 tablespoons (1 1/2 oz.) salted butter
4 cups chopped Vidalia or other sweet onions (about 2 large)
1 (5-oz.) pkg. fresh baby spinach, coarsely chopped
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 (16-oz.) container sour cream
2 tablespoons chopped fresh chives
Potato chips and medley of veggies like cucumbers, radishes, and bell peppers
Directions
Melt butter in a large nonstick skillet over medium; add onions, and cook, stirring often, until golden and very tender, 20 to 30 minutes. Gradually add spinach, stirring just until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let stand 30 minutes.
Stir together onion-and-spinach mixture, sour cream, and chives in a medium bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and chill 30 minutes or up to 2 days. Serve with chips and veggies.
BAKED PEARS WITH ORANGE CINNAMON SAUCE
INGREDIENTS
UNITS: US
3 pears, peeled
1⁄2 cup freshly squeezed orange juice
1 teaspoon cornstarch
1⁄2 teaspoon cinnamon
1⁄2 teaspoon clove
1 teaspoon sugar
2 tablespoons water
1⁄4 cup raisins
1 tablespoon brown sugar
DIRECTIONS
Core and halve the pears.
Place them face down in a greased baking dish.
Whisk together the orange juice, cornstarch, cinnamon, cloves, sugar and water.
Pour over the pears.
Sprinkle over the raisins.
Cover the baking dish with aluminium foil and bake in a 425 F or 220 C oven for 25 minutes.
This is the time needed to bake fairly hard pears, so if yours are soft you may be able to take them out after 10-15 minutes.
Take the dish out of the oven.
Using a spoon, scoop up any juice on the bottom of the pan and drizzle it over the pears.
Sprinkle over the brown sugar.
Turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top.
Remove from the oven.
Divide between two bowls and serve topped with a scoop of vanilla ice cream.
MEAL 2
3 Bean Carrot-Spinach Stew(Spicy Indian Style)
Prep time 15 mins Cook time 30 mins Total time 45 mins
Author: Ash
Cuisine: Indian
Serves: 4
Ingredients
2 cups mixed beans(I used sprouted lentils, adzuki and mung beans)
2 tbsp olive oil
1 tsp cumin seeds
2 bay leaves
3 tomatoes
4-5 green chillies
1 tbsp fresh grated ginger
5 cloves garlic grated
1 cup diced carrots
1 large bunch of spinach chopped
½ tsp ground turmeric
2 tsp salt or accordingly
½ tsp freshly ground pepper
Instructions
Boil the lentils/beans in 6 cups of water till it's cooked well, not too soft and too mushy.
Grind 1 cup of lentils to a coarse paste.
Grind the tomatoes and green chillies, keep aside.
In a large deep dish, add olive oil. Add the cumin seeds and bay leaves. Fry for a minute.
Add the grated ginger, garlic and fry for a minute on low heat.
Saute the carrots. Add the ground turmeric and add the tomato-green chilly paste. Cook the carrots for 5 minutes. Add the spinach and cook for another 10-15 minutes.
Add the lentils and mix. Add the lentils paste. Mix everything well, add salt and check for spices, if you need more spice, add some pepper. Simmer for 5 minutes to get all the flavors mixed in well.
Serve with rice or you enjoy it as is.
Notes
I used the Tru Roots Organic Sprouted Bean Trio but you can use any bean of your choice.
You could top it with some Harissa, corn tortilla, sriracha.
You could add some grains in it or serve with some rice.
Roasted Beets and Carrots
These simple roasted beets and carrots are dressed with a maple vinaigrette for a delicious warm salad that's perfect for any occasion. They are a great healthy side that is whole30, paleo, gluten-free and vegan friendly.
PREP TIME 10 MINUTES MINUTES
COOK TIME 1 HOUR HOUR
TOTAL TIME 1 HOUR HOUR 10 MINUTES MINUTES
SERVINGS 4
CALORIES 154KCAL
AUTHOR NELI HOWARD | DELICIOUS MEETS HEALTHY
INGREDIENTS
4 beets, trim stem, leaving 1 inch
2 cup carrots, peeled and sliced
2 Tablespoon olive oil
salt and pepper, to taste
freshly chopped parsley, optional
Maple Vinaigrette
2 Tablespoon maple
1 Tablespoon dijon mustard
2 Tablespoon Champagne vinegar
INSTRUCTIONS
Preheat oven to 425 F. Coat beets lightly with olive oil. Wrap tightly in aluminum foil and place on a foil-lined baking sheet. On the other half of the baking sheet, place the sliced carrots and drizzle some olive oil.
Roast carrots for only 30 minutes, remove them from the oven and return the beets back to the oven. Roast beets until tender and easily pierced with a knife, about 1 hour total. Remove from the oven and let cool for about 10 minutes.
Slip off the skins with a paring knife and cut the stem. Slice beets in 1/2" slices, and then half each slice.
Place roasted beets and carrots in a serving bowl, season with salt, black pepper and pour the maple vinaigrette. Toss to coat. Garnish with freshly chopped parsley. Serve warm.
Maple Vinaigrette
Mix all ingredients in a small mixing bowl until well combined.
NOTES
Wrap the beets in foil to roast them so that they retain their moisture while they cook.
Use similar sized beets and slice the carrots evenly so that everything cooks through at the same time.
Tomato Salad with Sweet Onions
Katerina | Diethood
Delicious, cool and refreshing summer salad that goes great with grilled meat.
Servings : 6
Prep Time 15 minutes mins Total Time 20 minutes mins
INGREDIENTS
4 ripe tomatoes , cut into thin wedges
1 sweet onion such as Vidalia , thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons Star Organic Extra Virgin Olive Oil
1 tablespoon red wine vinegar
salt and fresh ground pepper , to taste
INSTRUCTIONS
In a salad bowl, combine tomatoes, onion, parsley, olive oil and vinegar.
Season with salt and pepper.
Toss to combine.
Refrigerate for 15 minutes.
Serve.
Sweet Potato-Pear-Cranberry Crisp
Makes 4 to 6 servings
Ingredients
2 large sweet potatoes, peeled, halved, and sliced ¼ inch thick crosswise
2 Bosc pears, peeled, cored, and sliced ¼ inch thick lengthwise
1 cup fresh cranberries
½ cup bourbon
½ cup granulated sugar
1 teaspoon fresh lemon juice
1 cup crushed gingerbread cookies
2 tablespoons firmly packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
¼ cup unsalted butter, softened
Instructions
Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray.
In a large bowl, stir together sweet potatoes, pears, cranberries, bourbon, granulated sugar, and lemon juice until well combined. Pour into prepared pan.
In a medium bowl, stir together crushed cookies, brown sugar, cinnamon, and salt until combined. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle onto sweet potato mixture.
Bake until sweet potatoes and pears are tender and topping is golden brown, 55 minutes to 1 hour, loosely covering with foil during the last 10 minutes to prevent overbrowning, if necessary. Let cool on a wire rack for at least 30 minutes before serving.
MEAL 3
Grilled Cod with Spinach and Tomatoes
Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
Ingredients
1 (4 ounce) fillet cod
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
¼ cup roughly chopped spinach, or to taste
¼ tomato, seeded and diced
1 tablespoon chopped onion
1 tablespoon olive oil, or to taste
1 tablespoon balsamic vinegar, or to taste
1 slice mozzarella cheese, cut into cubes
Directions
Preheat an outdoor grill for medium-high heat.
Place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. Top cod with spinach, tomato, and onion; season again with salt and black pepper. Drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. Fold foil over cod creating a packet, crimping the edges together making a seal.
Cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.
Swiss Chard with roasted delicata squash
Prep Time 20 minutes. Cook Time 35 minutes Total Time 55 minutes Servings 6
Ingredients
1 medium Delicata squash scrubbed well
1/2 teaspoon natural salt
1/2 teaspoon cumin, ground
1/2 teaspoon smoky chili powder
1 Tablespoon coconut oil, melted
1 each onion, peeled, minced
2 cloves garlic, minced
2 bunched Swiss chard
1 Tablespoon coconut oil
2 Tablespoon pumpkin seeds, toasted
Instructions
Delicata squash
Preheat oven to 375 degrees. Slice washed delicata squash lengthwise ,( a serrated knife works well for this). Scoop out seeds with a spoon, discard. Slice delicate squash into 1/2" moon shaped slices. Place sliced squash in a bowl, add coconut oil, salt, cumin and chili powder, toss to coat with spices. Place seasoned squash onto a sheet pan lined with parchment paper. Roast in preheated oven for 15 minutes, turn pieces over and continue to roast for an additional 15-25 minutes until browned and softened. Remove from oven and set aside.
Swiss Chard
Trim off dried ends of Swiss chard stems. Cut out stems of swiss chard, with a knife. Cut swiss chard into bite sized pieces and place in bowl of water. Wash swiss chard as needed in several changes of water to remove all of the dirt. Drain greens in a colander and lightly shake to remove excess water, set aside.
Chop onion and garlic. Wash swiss chard stems and cut into small bite sized pieces. Preheat medium sized saute pan, over medium heat. Add coconut oil, onions, garlic and swiss chard stems and saute for 4-6 minutes until they are softened and lightly browned. Stir during cooking and adjust heat as needed to prevent garlic from burning.
Add greens to saute pan, a handful at a time, using long handled tongs to turn and toss greens. Keep adding in greens until they are all added. If the greens seem a little dry add a few tablespoons of water. Cover pan with a lid and turn heat down to a simmer. Cook greens for an additional 2-6 minutes, until desired consistency is reached- they should be tender but not mushy.
Remove lid, add in roasted delicate squash and toss gently to combine. Taste and adjust seasonings as needed. Garnish with toasted pumpkin seeds if desired and a splash of lemon juice
Recipe Notes
Substitute Swiss chard for your favorite dark leafy greens, or combination of greens. Kale, spinach, dandelion greens or other locally available greens are all delicious.
Tomato Cucumber Salad with Vidalia Onions
This sweet and tangy salad will be your go-to recipe all summer long. Delicious in-season tomatoes, cucumbers, and Vidalia onions come together in this simple dish perfect for any cookout or family picnic. Recipe and photography by Jodi Danen of Create Kids Club.
Ingredients
2 cucumbers, diced
2 tomatoes, diced
½ RealSweet® Vidalia® onion, diced
1/3 cup red wine vinegar
3 Tbsp granulated sugar
3 Tbsp olive oil
2 Tbsp water
½ tsp salt
½ tsp pepper
2 cloves garlic, minced
basil for garnish, if desired
Instructions
Add cucumbers, tomatoes, and onion to a serving bowl.
To a small mixing bowl add red wine vinegar, sugar, oil, water, salt, pepper, and garlic. Mix well.
Pour dressing onto cucumber mixture, stir well.
Garnish with fresh basil if desired.
PEAR ORANGE SPONGE PUDDING
3 eggs, separated
1 cup caster sugar
1 cup low-fat milk
1/2 cup self-raising flour, sifted
1/4 cup orange juice
2 tsp grated orange zest
4 pears, cored, cut into eighths
Whipped cream, to serve
Step 1
Preheat oven to 180C. Spray a 24cm dish, or 6 x 1 1/4-cup ramekins, lightly with oil.
Step 2
In a small bowl, using an electric mixer, beat egg yolks and half the sugar until thick and creamy. Transfer to a large bowl. Stir in milk, flour, orange juice and zest.
Step 3
In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar, beating well until thick and glossy. Lightly fold orange mixture through.
Step 4
Arrange pear pieces in prepared dish. Pour mixture over. Place in a large baking pan.
Step 5
Add enough just-boiled water to come halfway up the sides of the dish (or ramekins). Bake for 35-40 mins, until lightly browned and firm to touch. Serve with cream.
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