Recipes for 6/9/22

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

Collard Greens

Artichokes, Globe (In the large & Jumbo baskets)

Carrots

Eggplant, Globe

Covington Sweet Potatoes,

Bi-Color Corn

Baby Spinach, (In the Jumbo baskets)

Valencia Oranges,

Autumn Bartlett Pears, Extra Fancy,



Meal #1




Collard Greens Stuffed With Raisins, Nuts and Rice

By Martha Rose Shulman

YIELD About two dozen stuffed leaves

TIME2 hours


INGREDIENTS

1 large bunch collard greens (about 1 1/2 pounds), stemmed

¼ cup extra virgin olive oil

1 large red or yellow onion, finely chopped

4 garlic cloves, green shoots removed, minced

Salt to taste

1 teaspoon sugar

¾ cup rice, either medium-grain or basmati, rinsed well in several changes of water

2 tablespoons to 1/4 cup lightly toasted pine nuts (to taste)

1 14-ounce can chopped tomatoes, drained (retain juice)

2 tablespoons to 1/4 cup currants or dark raisins (to taste)

¾ teaspoon cinnamon

¾ teaspoon freshly ground allspice berries

½ teaspoon freshly ground black pepper

1 ¼ cups water

2 tablespoons chopped fresh mint

¼ cup chopped fresh dill

Juice of 1 lemon

1 lemon, sliced thin (optional)

PREPARATION Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside. Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill. Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices. Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold. Easy Italian Stuffed Artichokes An Italian springtime tradition, artichokes stuffed with Pecorino cheese and breadcrumbs. PREP TIME20 mins COOK TIME1 hr 20 mins TOTAL TIME1 hr 40 mins COURSE Appetizer, Main Course, Side Dish CUISINE Italian SERVINGS 4 servings INGREDIENTS 4 large artichokes 2 cups seasoned breadcrumbs 2 cups Pecorino Romano cheese grated 2 cloves garlic minced 2 tsp parsley finely chopped 4 tbs olive oil 1 lemon quartered salt & pepper to taste INSTRUCTIONS Pre-heat oven to 375°F. To prepare the artichokes, start by using a serrated knife to chop approximately one inch off top. Cut off stems to allow artichokes to sit flat. Snip tips off leaves with kitchen shears. Rub one quarter of a lemon over the top, sides and bottom of each artichoke to prevent browning. Mix together breadcrumbs, cheese, garlic, parsley, salt, pepper and olive oil in a medium bowl. Open up the artichokes by gently pulling spreading the leaves away from the center. Stuff the artichokes with the breadcrumb mixture. Get the mixture in between all the leaves and over the top. Place the stuffed artichokes in a small baking dish so that they are tightly nestled together. Artichokes must be upright. Place enough water in the bottom of the dish so that it fills about half an inch. Make sure the water does not touch the stuffing. Drizzle olive oil over tops of artichokes, if desired. Cover the baking dish tightly with aluminum foil and bake for one hour and ten minutes. Remove the foil and continue baking another 10 minutes. Orange Spinach Banana Smoothie This spinach banana smoothie is a healthy citrus gem. It's refreshing and filling all at once—making it a great meal replacement. Feel free to add a scoop of plant-based protein powder to boost it all the way. This orange smoothie is also known as Orange Jewels from my best-selling recipe book, Simple Green Smoothies. Total Time5 minutes Servings1 smoothie Ingredients 1 cup spinach ¾ cup coconut water ½ lemon (peeled) ½ banana 1 orange (peeled) 1 serving Protein Smoothie Boost (optional) Instructions Peel and slice oranges to help blend easier. Blend spinach, coconut water and orange together until smooth. Add remaining ingredients and blend again. Notes Use 1 frozen fruit to make smoothie cold If you prep your smoothie and freeze it ahead, add a bit more liquid when blending. The orange is liquid and fruit, so if frozen then more liquid will help it blend well Swap in ¼ an avocado for the banana to lower the natural sugar in this smoothie Swap regular water in for coconut water Leave the white pith on the orange and lemon for more nutrition


Meal #2


Garlic Sauteed Collard Greens No need for long boiling or steaming times with this quick and easy method for sauteed collards! Now with a recipe video too! CourseSide, vegetables CuisineAmerican, dairy-free, gluten-free, nut-free, refined sugar-free, soy-free, vegan, vegetarian Keywordsauteed collard greens, sauteed collards Prep Time15 minutes Cook Time15 minutes Total Time30 minutes Servings4 servings Calories69kcal AuthorYup, it's Vegan Ingredients 1 bunch collard greens (about 16oz) washed, destemmed and cut into strips 1 tbsp olive oil 4 cloves garlic minced 1/4 tsp salt plus more to taste 1/4 tsp paprika 1/4 tsp ground black pepper 1/8 tsp red pepper flakes 1 tbsp mirin (or use apple cider vinegar or another "sweet" tasting vinegar) Instructions Warm the olive oil in a wide skillet. Add the garlic and cook, stirring frequently, until fragrant, about 90 seconds. Add the spices (salt through red pepper flakes), stir, and cook for 30 seconds more until toasted. Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, until softened and reduced in size by about half. Add the mirin or other liquid, stir in well, and quickly cover the pan with a lid. Reduce the heat to medium-low and let steam, covered, for about 5 minutes. Remove the lid and stir well. If needed, continue cooking until desired softness is reached. Serve warm. Sweet Potato Hash YIELD: 6 SERVINGS Easy paleo sweet potato hash recipe with caramelized garlic and onion. PREP TIME10 minutes COOK TIME1 hour 5 minutes TOTAL TIME1 hour 15 minutes Ingredients 6 cups peeled and diced sweet potatoes (around 2 - 3 large depending on their size) 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon thyme ½ teaspoon pepper 2 teaspoons salt ½ teaspoon paprika up to ⅓ cup olive oil 1 head of garlic (around 12 - 15 cloves), minced 1 medium onion, diced Instructions Preheat oven to 450 degrees Add diced sweet potatoes to a glass casserole dish Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika Drizzle on olive oil to coat, up to ⅓ cup Toss to combine Roast at 450 degrees for 55 - 65 minutes, stirring 3 - 4 times to avoid burning Once sweet potatoes have about 15 minutes left to cook, add the minced garlic and diced onion to a skillet with 1 teaspoon of olive oil Cook garlic and onion for 12 - 15 minutes on medium heat, stirring often, until soft and caramelized Once sweet potatoes have finished cooking, remove from oven and add the garlic and onion mixture. Stir to combine Fresh Corn Salad KRISTIN MAXWELL This Corn Salad recipe is a perfect summer side dish. It's full of fresh corn, tomatoes, onions and parsley with a tangy dressing. PREP TIME15 mins TOTAL TIME15 mins COURSESide Dish SERVINGS8 servings CALORIES144kcal Ingredients 5 ears of white or yellow corn or a mix of both (~4 cups of frozen/canned will work as well) ½ cup diced red or white onion 2 tablespoons fresh minced parsley 3 Roma tomatoes seeded and diced Salt and pepper to taste Dressing: ¼ cup olive oil ¼ cup red wine vinegar 1 garlic clove minced Instructions Whisk the dressing together in a small bowl and set aside. Remove the husks and silk from the corn and trim the ends. Heat a large pot of salted water to boiling, then submerge the corn cobs. Cook for 3-4 minutes. Drain. (Note – you can also grill or microwave your corn; do whatever you prefer). Remove corn kernels from the cob with a sharp knife and transfer kernels to a large mixing bowl. Toss with diced tomato, onion, parsley and the dressing. Taste and add salt and pepper as desired. Serve chilled or at room temperature. Notes Swap out the vinegar for a different flavor. or lime juice. Use cilantro instead of parsley. Pears With Goat Cheese & Pistachios 5Ingredients 20Minutes 140 calories Ingredients 4 SERVINGS  2 pears (cored and cut into two dozen slices)  1/4 cup goat cheese  2 Tbsp. pistachio (pieces)  2 Tbsp. cranberries  1 Tbsp. Orange (or lemon juice) Instructions Halve pears and remove core; cut into thin slices and lay flat on a plate or serving platter. Add a small amount of cheese, cranberries, and chopped pistachios to one end of each pear slice. Serve immediately.


Meal #3


Low Carb Eggplant Pizza A low carb eggplant pizza recipe that uses sliced eggplant as the crust instead of a carb-heavy breaded crust. Tons of flavor and super simple to assemble, this recipe is vegetarian and vegan-friendly. Prep Time10 minutes Cook Time15 minutes Total Time25 minutes Servings2 Ingredients 1 large eggplant 1 Tablespoon olive oil 1/2-1 cup no sugar added pizza sauce* 2 garlic cloves, minced 1/2 yellow onion, sliced 1 cup fresh baby spinach sea salt, to taste ground pepper, to taste 3/4 cup shredded mozzarella cheese ¼ cup chopped fresh oregano crushed red pepper, optional Instructions Preheat: Preheat the oven to 400°F. Cut eggplant: Slice the eggplant lengthwise, about 1/4-1/3 inch thick. Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down. Sauté: Meanwhile grab a skillet, add 1/2 Tablespoon olive oil and sauté the garlic and onion until soft (about 3-4 minutes). Season with salt and pepper. Add pizza sauce and spinach to the skillet and cook for 1-2 additional minutes until mixture is warm and spinach has wilted. Adding toppings: Remove the eggplant slices from the oven, top each with the onion and spinach mixture. Sprinkle with cheese and chopped oregano. Place in the oven for approximately 5 minutes, or until the cheese has melted. Serve: Serve immediately with more fresh oregano and crushed red pepper Roasted Garlic Parmesan Carrots Prep Time5 mins Cook Time25 mins Total Time30 mins An easy, family favorite roasted carrots recipe tossed with the most flavorful garlicky and buttery parmesan cheese coating. Course: Side Dish Cuisine: American, Italian, Mediterranean Servings: 6 servings Calories: 157 Author: Katerina | Diethood Ingredients ▢2 pounds carrots, washed, scrubbed, diagonally cut into about 3-inch pieces ▢4 tablespoons butter ▢4 cloves garlic, minced ▢1 teaspoon Italian Seasoning ▢1/4 teaspoon salt ▢1/4 teaspoon fresh ground pepper ▢1/3 cup grated parmesan cheese ▢1/4 cup chopped fresh parsley Instructions Preheat oven to 425F. Grease a rimmed baking sheet with cooking spray or line it with foil; set aside. Place prepared carrots in a large mixing bowl; set aside. Melt butter in the microwave. Once melted, add minced garlic, Italian Seasoning, salt, and pepper to the melted butter and whisk until thoroughly combined. Pour the butter mixture over the carrots and toss to coat. Add grated parmesan cheese and mix until combined. Transfer carrots to prepared baking sheet. Bake for 20 to 25 minutes, or until tender. Mix around half way through cooking. Remove from oven. Taste for seasonings and adjust accordingly. Sprinkle with fresh parsley and serve. CARAMELIZED ORANGES DESSERT BY EATWELL101 YIELD: PREP TIME: MIN COOK TIME: MIN Serves 6: 6 oranges, large and sweet 1/2 cup (90g) granulated sugar 1/4 cup water 1 teaspoon ground cinnamon 2 tablespoons orange juice DIRECTIONS 1. Peel oranges to flesh using a paring knife. Cut each segment away from white membranes so you are left with only the flesh of the oranges then slice oranges into ⅓-inch-thick slices and set aside. Collect about 2 tablespoons of orange juice. 2. In a saucepan combine the water, orange juice and sugar. Bring to a boil over medium heat and allow the caramel to color a bit—about 5-10 minutes. Meanwhile, arrange the oranges slices on plates and sprinkle with ground cinnamon. 3. When the dry caramel is ready, drizzle over orange slices and allow to cool a bit before serving.