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
Parsnips (In large & Jumbo baskets)
Baby Spinach (Jumbo baskets) Limes
Pink Lady Apples, Extra Fancy
Nectarines (available for swap out)
Entrée (Main Course)
Chicken Fajita Salad with Lime-Cilantro Vinaigrette
Look no further than your grill for healthy and easy chicken fajitas—throw them over romaine hearts for added crunch.
Tip: Grilling avocado adds a smoky depth to this buttery fruit, but it only needs a minute or two—if cooked too long, it can begin to taste bitter.
TOTAL TIME: 35 mins
2 8-oz. boneless skinless chicken breasts
Kosher salt and pepper
2 peppers (orange and yellow), quartered lengthwise
1 jalapeño, halved lengthwise
1 medium onion, sliced into 1/2" thick rounds
3 tbsp. plus 1 tsp. olive oil
1 tsp. honey
2 packed cups cilantro (trimmed, including thin stems)
2 small hearts romaine, leaves separated, halved if large
Heat grill to medium-high.
Season the chicken with 1/4 teaspoon each salt and pepper. In a large bowl, toss the peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cut the avocado in half, remove the pit, and gently rub with 1 teaspoon oil.
Grill the chicken until cooked through, 7 to 8 minutes per side; transfer to a cutting board. Grill the vegetables until just tender, 4 to 6 minutes per side, transferring them to a cutting board as they are done. Grill the avocado, cut side down, until charred, 1 to 2 minutes.
Slice the peppers, separate the onions into rings, and dice the avocado. Let the chicken rest until ready to serve, then slice.
Finely grate the zest of 1 lime into a blender. Squeeze in 6 tablespoon lime juice. Add the honey, cilantro, and remaining 2 tablespoon oil and purée until smooth.
Toss the romaine with 1/4 cup of the dressing and top with the sliced peppers, onions, avocado, and chicken. Serve with the remaining dressing.
Elote: Mexican Street Corn
6 ears corn, shucked and cleaned
1/2 c. mayonnaise
1/3 c. Grated cotija cheese
Freshly chopped cilantro
Lime wedges, for serving
DIRECTIONS FOR THE GRILL:
Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.
or- FOR THE AIR FRYER:
Cut corn to fit in air-fryer basket. (You may need to cut cobs in half.)
Brush corn all over with olive oil. Working in batches, add corn to air fryer and cook at 400° for 10 to 12 minutes, flipping halfway through, until tender.
Spread 1 tablespoon of mayonnaise onto each cob, then sprinkle with chili powder, Cotija, and cilantro.
Serve warm or at room temperature with lime wedges.
Note: Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill.
If you are a mayo-hater, and worried this recipe won't be for you, think again. Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. The mayo becomes more like a creamy sauce, absorbing the flavor of the chili powder, cotija cheese, and lime juice. It's tangy without overpowering the corn—exactly the kind of refreshing treat you could use at your next cookout or backyard BBQ.
If you're having trouble finding cotija cheese, you can replace it with a salty crumby cheese like feta or ricotta salata. But we really recommend getting your hands on cotija for its perfect blend of texture and taste.
Add some greens to your summer supper plate!
Give fresh broccoli a major upgrade with a little time on the grill and a dunk in a spicy lemon-butter sauce.
TOTAL TIME:0 hours 15 mins
1 1/2 lb. broccoli crowns, cut lengthwise into 1-inch-thick slices
2 tbsp. unsalted butter, at room temperature
2 tsp. grated lemon zest plus 1 tbsp. lemon juice
1 small clove garlic, finely grated
1/2 tsp. honey
1/2 small red chile, seeded and finely chopped
Kosher salt and pepper
2 tbsp. olive oil
Heat grill to medium-high. In large bowl, combine butter, lemon zest and juice, garlic, honey, chile, and 1/4 teaspoon each salt and pepper.
Brush broccoli with oil and season with 1/2 teaspoon each salt and pepper. Grill until lightly charred and just barely tender, 2 to 3 minutes per side. Transfer to bowl with lemon butter and toss to coat (butter will melt as it is tossed with hot broccoli).
Coconut and lime sorbet
This frozen dessert is a refreshing treat on hot summer days.
500g (about 2 1/4 cups) caster sugar
1 cinnamon stick
1 piece pared lime rind
2 cups (500ml) coconut milk
Place sugar in a saucepan with 2 cups (500ml) water, and stir over low heat to dissolve sugar. Add cinnamon and lime rind, simmer for 5 minutes, then stir in coconut milk and remove from heat.
Allow to cool completely.
Pour mixture into a shallow container and freeze until frozen at the edges.
Remove from freezer, beat with electric beaters then return to freezer. Repeat 2 or 3 times.
(Alternatively use an ice cream machine following manufacturer's directions.)
Serve in glasses.
Entrée (Main Course)
GRILLED CILANTRO LIME SHRIMP KEBABS
PREP TIME:25 mins COOK TIME:5 mins TOTAL TIME:30 mins
Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.
32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)
3 cloves garlic, crushed
24 slices about 3 large limes, very thinly sliced into rounds (optional)
olive oil cooking spray, I use my mister
1 tsp kosher salt
1 1/2 tsp ground cumin
1/4 cup chopped fresh cilantro, divided
16 bamboo skewers soaked in water 1 hour
1 lime cut into 8 wedges
Heat the grill on medium heat and spray the grates with oil.
Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.
Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.
Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side.
Top with remaining cilantro and fresh squeezed lime juice before serving.
Bacon, Corn, Spinach, and Ranch Pasta Salad
A bowtie pasta salad loaded with ingredients no one can resist.
This bacon-corn combo would also be delish with Caesar dressing.
YIELDS:8 SERVINGS PREP TIME: 20 MINS
1 lb. bowtie pasta
5 strips bacon, cooked and crumbled
2 ears corn, kernels stripped
2 c. baby spinach
1/2 c. ranch dressing
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, then transfer pasta to a large bowl.
Add bacon, corn, spinach, and ranch and stir until well combined. Season with salt and pepper and serve.
Parsnip Apple Slaw
2 Tbsp avocado oil
2 Tbsp apple cider vinegar
1 Tbsp maple syrup
2 tsp stone ground mustard
1/2 tsp sea salt (or to taste)
1 tsp dried thyme
1/4 tsp ground black pepper
2 medium organic parsnips, peeled and shredded or cut julienne
2 medium Honeycrisp apples
1 small shallot, thinly sliced
1/2 cup coarsely chopped hazelnuts
1 Tbsp fresh parsley chopped (optional) for garnish
Whisk together all dressing ingredients together in a small bowl until combined.
Combine the apple, parsnips and shallots in a bowl, and toss with the dressing.
Transfer to a serving plate.
Top with the chopped hazelnuts and parsley and serve!
Mexican Roasted Broccoli