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 Leaf Lettuce (In the large & Jumbo baskets)
Corn on the Cob
Tommy Atkins Mangos, (In the Jumbo baskets)
Fuji Apples, Extra Fancy
Dijon-Roasted Chicken And Carrots
This Dijon Roasted Chicken And Carrots meal is the perfect weeknight meal - it's fast, healthy, family-pleasing, and delicious.
1 tbsp olive oil
8 chicken thighs can also use chicken breast, boneless and skinless
2 tbsp dijon mustard
1/2 tbsp freshly squeezed lemon juice approx.1 lemon
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp dried thyme
8 large carrots at an angle, sliced on the bias
Preheat oven to 400 degrees.
Heat a large, oven-proof skillet over medium-high heat and add the olive oil.
In a large bowl, combine the chicken thighs, dijon mustard, lemon juice, kosher salt, pepper, and dried thyme and mix to evenly coat the chicken.
Add the chicken to the hot skillet and cook for 6-8 minutes until well-browned. Flip the chicken over, turn off heat, and add the carrots on and around the chicken in the pan.
Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through (when pierced with fork, juices run clear and not reddish-pink).
Carefully remove from oven and serve.
PARMESAN CORN ON THE COB
Smoky parmesan corn on the cob is the ultimate summer recipe. The corn is coated in a garlicky parmesan butter then grilled (or roasted) until deliciously smoky perfection. It's a super easy to make and healthy side dish that everyone loves!
½ cup finely grated parmesan cheese
¼ cup butter, softened
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon sea salt
4 ears of corn, shucked and broken in half (see notes)
Optional: grated parmesan cheese and green onions for garnish
In a medium-sized bowl, mix the parmesan, butter, smoked paprika, garlic powder, and salt.
½ cup finely grated parmesan cheese,¼ cup butter,1 tablespoon smoked paprika,1 tablespoon garlic powder,1 teaspoon sea salt
Spread the butter evenly over the pieces of corn, using your hands to press the butter on firmly.
4 ears of corn
Choose one of the cooking methods (below) then serve the cooked corn with a little parmesan cheese and some sliced green onions on top.
Optional: grated parmesan cheese and green onions for garnish
Baked Corn on the Cob
Preheat your oven to 420 degrees Fahrenheit. Place the parmesan buttered corn on a parchment paper-lined baking sheet and bake for 20 minutes - do not turn the corn. For corn with a few char marks, broil during the last 5 minutes of cooking.
BBQ Corn on the Cob
Preheat your grill on high heat. Either wrap the parmesan buttered corn in foil or (preferably) use a grill mat. BBQ for 10-12 minutes, turning a few times until the corn is cooked through and has several char marks.
Braised Red Russian Kale with Tomatoes and Onions Recipe:
Course: Side Dish
Keyword: Braised Red Russian Kale with Tomatoes and Onions Recipe
Servings: 4 servings
Author: What's Cooking America
2 tablespoons olive oil
1 yellow onion, chopped
1 teaspoon crushed red pepper flakes
5 to 6 cloves garlic, diced (or to taste)
2 bunches of Kale, prepared*
1 (28-ounce) can of whole peeled tomatoes (I prefer San Marzano tomatoes)
Coarse salt or Kosher salt and freshly-ground pepper to taste
1/2 cup chicken stock**
Wash your kale under running water, as this is the best way to remove bugs or debris clinging to the leaves. Shake the water from the leaves, then holding a leaf by the stem end in one hand, run the other hand from the stem end down the stalk to remove the leafy parts.
How to Boil Corn on the Cob
Prep Time: 10 mins
Cook Time: 5 mins
Serves 4 to 8
Learn how to boil corn on the cob! This easy method for boiling corn yields tender, sweet, and juicy ears every time. Served with butter, salt, and pepper, they're the perfect summer side dish.
4 to 8 ears fresh sweet corn, husks and silks removed
Butter or compound butter, for serving
Sea salt and freshly ground black pepper
Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water. Bring it to a boil and cook 1 to 2 minutes, until the corn is just tender.
Drain and serve warm with butter, salt, and pepper.
Balsamic Oven-Roasted Carrots
Roasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.
2 tablespoons balsamic vinegar
1 tablespoon pure maple syrup
2 tablespoons olive oil, divided
1 pound carrots, preferably multicolored, cut into 2-inch pieces
¼ teaspoon salt
2 tablespoons chopped toasted hazelnuts (Optional)
Preheat oven to 400 degrees F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.
Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.
Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.
EASY APPLE COLESLAW
Crisp, fresh and delicious, this Apple Coleslaw features fruits and veggies tossed in a delicious creamy dressing! Recipe is versatile and can be made in advance and stored in the refrigerator until ready to serve.
1/2 head green cabbage (about 4 – 5 cups), shredded
2 carrots (about 1 1/2 cups), julienned or shredded
2 apples (green or red), cored and cut into matchsticks
3/4 – 1 cup dried cranberries
1/2 cup slivered almonds
2 – 3 green onions (about 1/2 cup), sliced
Tahini Maple Dressing
1/4 cup tahini
1/4 cup apple cider vinegar
2 tablespoons pure maple syrup
1/4 teaspoon fresh cracked pepper
pinch of salt
Dressing: In a small bowl, combine the tahini, maple syrup, apple cider vinegar add pepper. Add 1 -2 tablespoons of water as needed to thin. Set aside to rest.
Assemble coleslaw: In a large bowl (a large soup or stock pot will work too), add the cabbage, apples, carrots, cranberries, green onions and almonds. Drizzle the tahini maple dressing over top and mix well to coat. Finish with salt and pepper to taste.
Serve as is, or store in the refrigerator for 30 minutes to chill. Coleslaw can be made a day ahead and stored, covered, in the refrigerator until ready to serve.
Lettuce and Chickpea Salad
1. Place lettuce in a large bowl.
2. Add chickpeas, tomatoes, cucumber, and onions to lettuce. Toss lightly.
3. In a small bowl, mix oil, vinegar, parsley, salt and pepper.
4. Pour dressing over lettuce salad and toss.
5. Serve immediately.
6. Refrigerate leftovers.
Fresh Mango Salsa
This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.
3 ripe mangos, diced (see photos)
1 medium red bell pepper, chopped
1/2 cup chopped red onion
1/4 cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about 1/4 cup lime juice)
1/8 to 1/4 teaspoon salt, to taste
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
Stir-Fried Celery and Carrots with Parmigiano-Reggiano
2 tablespoons extra-virgin olive oil
1/2 medium onion, sliced
2 cloves garlic, minced or crushed
6 stalks celery, sliced
4 medium carrots, sliced
2 teaspoons fresh lemon juice
1/2 teaspoon dried thyme
1/4 cup freshly grated Parmigiano-Reggiano
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
Add the carrots and cook for about 3 minutes, stirring occasionally. Add the garlic and celery, and continue cooking until the celery and carrots are tender, 3 to 5 minutes.
Stir in the lemon juice and thyme. Remove from heat and toss with the Parmigiano-Reggiano.
Season with salt and pepper and serve warm.
Vegan Strawberry Banana Pudding
Vegan Strawberry Banana Pudding is made simply with wholesome ingredients like fresh fruit, coconut cream, and maple syrup. This delicious recipe is easy to make and bursting with fresh flavors for the perfect guilt-free summertime dessert! If you’re looking for healthy dessert recipes for your next dinner party or potluck, look no further than this Vegan Strawberry Banana Pudding. It’s beyond easy to make and tastes just as decadent as your favorite desserts, but without all the unhealthy additives. Hands-off dessert recipes like this one are my absolute favorites because they only require a few minutes of work, then you simply sit back and relax while the fridge gets the job done for you. I like to whip up this healthy homemade pudding the night before a party, so all I have to do on the big day is add my favorite toppings. You can’t go wrong with whipped cream, graham cracker crumbs, and fresh fruit. Whether you’re looking for a sweet treat for the kids or a refreshing summertime dessert for your next party, this Vegan Strawberry Banana Pudding guarantees to be a hit. Try it out for yourself and let me know what you think in the comments!
4 ripe bananas
4 tablespoons of cornstarch
4 tablespoons of water
2 tablespoons of maple syrup or honey
1 can of coconut cream
1 teaspoon of vanilla extract
Dissolve the cornstarch into the water and set aside, then add the rest of the ingredients (except for vanilla extract) to a blender and blend until smooth.
Heat the saucepan over medium heat, then add the blended mixture and bring it to a boil. Once it's boiling, slowly whisk in the cornstarch mixture until it’s been thoroughly incorporated with no clumps.
Remove from the heat, stir in the vanilla extract, and transfer to a bowl to cool.
Place plastic wrap directly on top of the pudding, then place the bowl in the fridge for 4-6 hours or up to overnight. Top with graham cracker crumbs, fruit, or whipped cream, and enjoy!
Easy Vegan Green Bean Casserole
Creamy Vegan Green Bean Casserole with fresh green beans, easy homemade mushroom soup, caramelized onions, and crispy topping. Even non-vegans love this holiday side. Includes make-ahead instructions.
This recipe yields 6 1-cup servings and can easily be scaled up for larger dinners.
2 tablespoons Olive Oil or preferred oil
1/2 medium Onion thinly sliced (about 1 cup)
2 cloves Garlic minced
1 pound Fresh Green Beans about 4 cups, trimmed and halved
3 cups Vegan Cream of Mushroom Soup can be made 2 days ahead
1/2 cup Panko Bread Crumbs or French Fried Onions gluten free can be used
1 tablespoon Sliced Almonds
1 tablespoon Olive Oil
Heat OLIVE OIL in a large skillet on med-high heat. Sauté ONIONS and GARLIC a few minutes until slightly tender. You can either skip to Step 2 or caramelize the onions.
To caramelize the onions, reduce heat to med-low and continue sautéing about 20 minutes until onions are a deep brown color, stirring as needed.
Prepare the vegan cream of mushroom soup while onions are caramelizing.
Note: This soup can be made up to 2 days ahead.
Cook GREEN BEANS until slightly tender using your preferred method.
I love pressure cooker green beans for this recipe, but you can use boil or steam method using a stove or microwave.
Transfer beans to ice water to stop cooking. Drain and remove any excess moisture.
To assemble the casserole, spray the casserole dish. Scatter the ONIONS and GREEN BEANS. Spread CREAM OF MUSHROOM SOUP over the top of the beans. No need to stir, it will settle into the beans. Cover and refrigerate until ready to bake.
Preheat oven to 375°F.
NOTE: Casserole dish should be room temperature before baking to prevent breakage.
Combine PANKO, ALMONDS, and OLIVE OIL in a mixing bowl and sprinkle over the casserole.
Cover the casserole dish with parchment paper (to prevent foil sticking), then cover with foil.
Bake 25-30 minutes until sauce is bubbling. Uncover and place under a low flame broiler to crisp the topping. Allow casserole to rest 5 minutes to set up. Serve warm.
Storage and reheat
To store, allow to cool, then refrigerate in an airtight container up to 3 days.
Reheat in a loosely covered baking dish at 350°F for 20 minutes until warmed through.
Chopped Vegetable Salad with Lemon-Garlic Dressing
For the dressing:
2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil
For the salad - 6 cups of your choice (700g) mixed chopped vegetables etc.:
Cubed grilled chicken
Batons of baked tofu
Crumbled feta, goat, or blue cheese
Shredded romaine, radicchio, or green lettuce
Sliced or quartered radishes
Grated or julienne-cut carrots
Shredded red cabbage or red Kale
Minced parsley or chives
Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
Diced hard-cooked eggs
Quartered cherry tomatoes
In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork
Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)
Add the salad ingredients and toss well.