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Recipes for 7/13/23

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

Red Kale

Portabella Mushrooms,

Carrots,

Broccolini

Cucumbers,

Vidalia Onions,

Globe Artichokes, (In the Jumbo baskets)

Red Seedless Grapes, (In Large & Jumbo baskets)

Fuji Apples, Extra Fancy,

Fresh Apricots




MEAL 1




Roasted Carrot, Chicken, and Grape Quinoa Bowl


Caramelized carrots and fresh, juicy grapes lend a welcome sweetness to this quinoa.

Hands-On:

20 mins

Total:

30 mins

Yield:

Serves 4


Ingredients


2 cups (3/4-inch) diagonally cut carrot

2 teaspoons olive oil

½ teaspoon kosher salt, divided

Cooking spray

5 tablespoons plain 2% reduced-fat Greek yogurt

3 tablespoons fresh lemon juice

2 tablespoons water

1 ½ tablespoons honey

¾ teaspoon ground cumin

½ teaspoon freshly ground black pepper

1 ½ cups cooked quinoa

1 ½ cups shredded skinless, boneless rotisserie chicken breast

1 ½ cups seedless red grapes, halved

½ cup thinly sliced green onions

½ cup fresh flat-leaf parsley leaves

½ cup toasted sliced almonds

4 cups mixed salad greens


Directions

Instructions Checklist

Step 1

Preheat oven to 450°.


Step 2

Combine carrot, oil, and 1/4 teaspoon salt on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 450° for 15 minutes or until tender.


Step 3

Combine remaining 1/4 teaspoon salt, yogurt, and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add carrot, quinoa, and next 5 ingredients (through almonds); toss. Place 1 cup salad greens in each of 4 shallow bowls; top each serving with about 1 1/2 cups quinoa mixture.




Asian Cucumber and Carrot Salad


2 large cucumbers

3 large carrots

2 tbsp rice vinegar

2 tbsp lime juice

2 tbsp honey

2 tsp sesame oil

1 tsp salt

1 tsp red pepper flakes

1 tbsp cilantro, chopped

1 tsp sesame seeds, plus more for topping


Instructions

Spiralize the cucumbers and carrots. If you don't have a spiralizer, cut into thin slices. Place into a large bowl.

In a small bowl, combine rice vinegar, lime juice, honey, sesame oil, salt, red pepper flakes, cilantro, and sesame seeds. Pour mixture over the cucumbers and carrots. Mix together well.

Cover with plastic wrap and let sit in the refrigerator for 20 minutes to let flavors mix together.

Mix well before serving. Top with extra cilantro, sesame seeds, and dressing from the bowl, if desired. Serve and enjoy!



Roasted Portobellos with Kale


Ingredients

¼ cup apple cider vinegar

1 tablespoon honey

4 cloves garlic, divided

2 tablespoon extra-virgin olive oil, divided

Coarse salt and freshly ground black pepper

4 stemmed portobello mushrooms

½ thinly sliced red onion

Pinch red pepper flakes

6 cups thinly sliced kale


Directions


Combine vinegar, honey, 2 chopped cloves garlic, and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).


Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.


Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.



Apple Grape Salad


This easy grape salad with apples is a fresh, creamy and sweet salad you will think is dessert!

Course: Dessert, Salad, Side

Prep Time: 25 minutes Total Time: 25 minutes Servings: 12 servings Calories: 187kcal Author: Donnalea


Ingredients

4 cups red grapes seedless

2 macintosh apples

½ cup pecans coarsely chopped

1 ½ cups whipping cream

2 tablespoons powdered sugar (or icing sugar) more or less to taste.

2 teaspoons maple flavoring


Instructions

To Whip The Cream

Combine the whipping cream, icing sugar and maple flavoring in a large bowl.

Using a mixer on high speed, whip until firm.

Store in refrigerator while prepping the fruit and nuts.

Salad Assembly

Cut grapes in half. If they are very large, cut into quarters.

Core apple and slice into ¼ inch pieces, leaving the skin on.

Add apples and grapes to a large bowl. Add pecans and whipping cream. Fold gently.

Refrigerate until ready to serve.


Meal 2



Moroccan Spiced Carrot Chickpea Stew


Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes


INGREDIENTS

Metric – American

2 teaspoons olive oil

1 small onion diced (about 1/2 cup)

3 medium carrots sliced

2 cloves garlic minced

1 teaspoon ground cumin

1 teaspoon cinnamon

1 teaspoon pepper

1 teaspoon sea salt to taste

½ teaspoon sweet paprika

¼ teaspoon cayenne pepper to taste

400 ml diced tomatoes

175 ml vegetable broth or water

300 grams cooked or canned chickpeas* rinsed and drained

50 grams hardy greens (spinach, kale, rucola, etc.) optional


INSTRUCTIONS


Heat the olive oil in a large pot over medium heat.


Add the onions and cook for 3-4 minutes, or until translucent and fragrant. Add the carrots and cook for another 2-3 minutes.


Stir in the garlic, cumin, cinnamon, pepper, salt, paprika, and cayenne pepper, coating the carrots in the spices. Cook for about 30 seconds.


Add the tomatoes and broth to the pot. Stir in the chickpeas, cover, and increase the heat to bring to a rolling boil.


Reduce the heat to medium-low and simmer, covered, for about 20 minutes, or until the carrots are knife-soft. Taste and season as needed.


Remove the stew from the heat and stir in the greens, if using. Serve hot with brown rice or naan, topped with pomegranate, preserved lemon, and/or raisins.


Leftovers freeze very well and can be refrigerated in an airtight container for up to three days.




Chopped Tomato Cucumber Kale Salad



5 cups packed baby kale (5 ounces/142 grams)

2 medium cucumbers, roughly chopped (3 cups/395 grams)

7 small tomatoes, quartered (3 cups/380 grams)

optional topping: fresh parsley

Italian Dressing

3 tablespoons lemon juice

1 tablespoon + 1 teaspoon olive oil

1 tablespoon + 1 teaspoon red wine vinegar

1 tablespoon Italian seasoning

red pepper flakes, to taste

salt and pepper, to taste

instructions

Make the dressing by putting all the ingredients into a small jar and mix well. Set aside.

Roughly chop the kale and add to a large mixing bowl. Add cucumber and dressing and mix well. Add diced tomatoes and gently toss to cover with dress. Top with fresh parsley if using.





Stuffed Artichokes


Level: Intermediate

Total: 1 hr 30 min

Prep: 30 min

Cook: 1 hr

Yield: 6 servings


Ingredients

6 large globe artichokes

3 ounces fresh bread crumbs

1 onion, finely chopped

4 ounces Parmesan, freshly grated

4 tablespoons parsley, chopped

2 cloves garlic, finely chopped

2 tomatoes, peeled, seeded and chopped

1 tablespoon capers, cut in half

2 ounces black olives, stoned and chopped

Salt

Black pepper, freshly ground

Olive oil

1/4 pint (1/2 cup) white wine



Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.

Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.

Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.



20 minutes is all it takes to make these chargrilled apricots, served with creamy vanilla ice-cream and maple candied walnuts.


Ingredients

1/4 cup (25g) walnuts

2 tbsp maple syrup

6 apricots, halved, stoned

Vanilla ice-cream, to serve

Extra maple syrup, to serve



  • Directions

  • Step 1


Place the walnuts in a small saucepan over high heat. Cook for 2 mins or until lightly toasted. Reduce heat to low. Add the maple syrup. Cook, stirring, for 2 mins or until the maple syrup crystallizes and coats the walnuts. Remove from the heat. Transfer to a clean work surface and finely chop.


  • Step 2


Spray the apricot lightly with olive oil spray. Heat a barbecue grill or chargrill on medium. Cook the apricot for 2-3 mins each side or until lightly charred.


  • Step 3


Divide apricot among serving plates. Sprinkle with walnut and serve with ice-cream and extra maple syrup.





Meal 3



Portobello Mushroom Steaks with Cucumber Radish Salad


PREP TIME 8 mins COOK TIME 8 mins

INGREDIENTS

1/4 cup coconut milk

5 portobello mushrooms

1/4 cup coconut aminos

2 tablespoons hot sauce

2 teaspoons toasted sesame seeds 1 teaspoons vinegar

1 teaspoon chili flakes

To Taste Salt and pepper

1 large sliced cucumber

2 cups watercress

5 thinly sliced radishes

METHOD

STEP 1

YIELD: Serves or Makes 3 - 4

Mix mushrooms with coconut milk, soy sauce, hot sauce, toasted sesame seeds, vinegar, chili flakes, salt, and pepper. Cover and let sit to marinate.

STEP 2

Meanwhile, in another bowl, mix together cucumber, radish, watercress, mint, lemon juice, salt, and pepper.

STEP 3


Heat oil in a skillet over medium heat. Cook marinated portobellos until charred and crispy on

the outside and cooked throughout on the inside. Let rest for 5 minutes and slice as you would a steak. Serve with your salad.



Cucumbers and Vidalia Onion Salad


YIELD: 6 SERVINGS

Cucumbers and Vidalia Onion Salad ~ is a crunchy, refreshing salad that is tossed with a sweet apple cider vinaigrette and some dill! A delicious summer salad that is not only light, refreshing and very tasty but also low in calories and low in fat!

PREP TIME. 10 minutes. TOTAL TIME 10 minutes


Ingredients

2 medium-size cucumbers - rinsed, and sliced 1/4" thick

1 large Vidalia Onion - peeled, sliced 1/4" thick

1/2 cup apple cider vinegar

1/2 cup water

1/2 tsp. salt

1/2 tsp. fresh cracked black peppercorns

1/2 tsp. organic dried dill weed

1/2 tsp. sugar (optional)

Instructions

Slice cucumbers and onions with the mandolin slicer. The mandolin slicer can save you some time. Otherwise, carefully slice cucumber about 1/4-inch thick. Transfer to a large bowl.

Make the Dressing:


In a bowl, combine apple cider vinegar, water, salt, fresh cracked pepper, sugar, and dill. Set it aside for a minute or two.

Pour the dressing into the cucumber and onion bowl. Toss until well combined.

Cover with clear wrap and chill for at least one hour before serving.

Makes about 1 and 1/2 quarts.

Yields: 6 servings


Honey Roasted Broccolini (Tenderstem) With Kale


This easy oven-roasted broccolini (tenderstem broccoli) recipe with crispy kale is a delicious and super simple vegetable side dish. A drizzle of honey after roasting adds the perfect touch of sweetness to the cooked veggies. Ready in just 20 minutes! Recipe is gluten-free and dairy-free.

Course Side Dish

Cuisine Mediterranean

Diet Gluten Free, Low Lactose, Vegetarian

Keyword broccolini, honey, kale

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Carrie Walder


Ingredients

2 bunches/packs broccolini, bottom ends trimmed (about 12oz. or 340g)

4 cups curly kale, torn into pieces (one large bunch is enough)

3 Tbsp olive oil (divided)

2 tsp honey

Salt + pepper, to taste


Instructions

Preheat oven to 350F. Line a baking sheet with parchment.

Toss broccolini with 1.5 Tbsp olive oil, salt, and pepper. Spread them in an even layer on your baking sheet.

Place the broccolini in the oven for 15 mins (or a few minutes longer if broccolini is particularly thick).

Remove baking sheet from oven and add kale to it. Drizzle on remaining olive oil and a bit more salt and pepper. Toss everything to combine, then return to the oven for an additional 5 minutes. Keep an eye on the kale to make sure it does not burn - a little browning and crisping is good though!

Remove from oven, drizzle honey overtop, toss together, and serve immediately.



Air Fryer Apple Chips

Servings 2 servings

Prep time 10 minutes

Cooking time 20 minutes

Calories 48 kcal


INGREDIENTS

1 apple

1/4 teaspoons ground cinnamon

A pinch of salt


DIRECTIONS

Air Fryer Method

Preheat the air fryer to 350 degrees Fahrenheit.

Slice the apples with a mandolin for thin, even slices. Place slices in a large bowl.

Add the cinnamon and salt and coat the apples well.

Arrange half of the apple slices in the air fryer basket in a single layer.

Cook for 8 to 10 minutes, turning and flattening the apples every 4 minutes.

Transfer the apples onto a wire rack to cool and crisp up, about 10 to 20 minutes.

Repeat the process for the remaining apple slices.


Oven Method

Preheat the oven to 225 degrees Fahrenheit.

Slice the apples with a mandolin for thin, even slices. Place slices in a large bowl.

Add the cinnamon and salt and coat the apples well.

Arrange the apple slices on a metal baking sheet in a single layer.

Bake for 45 to 60 minutes or until the apples are dried, and the edges curled up.

Transfer the apples onto a wire rack to cool and crisp up, about 10 to 20 minutes.





Pineapple Fruit Salad


Ingredients


for 4 servings

1 large pineapple

9 ozs seedless grape

6 apricot

2 apple

1 banana

3 tbsps lemon juice


Preparation steps

  1. From the pineapple, remove the upper third, scoop out the bottom half and peel the top half. Remove the stalk and cut pineapple flesh into cubes. Rinse grapes, pat dry and place in a bowl.

2. Rinse the apricots, blanch in hot water, rinse in cold water, peel, halve, remove pits and cut into wedges. Peel the apples, quarter, core and cut into slices. Peel banana and cut into slices. Add all prepared fruit to the bowl and mix with lemon juice. Pour into bottom portion of pineapple and serve.






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