The following recipes are 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
Celery (In the large and Jumbo baskets)
Purple Potatoes (In the Jumbo baskets)
Deb’s Kale Salad with Gala Apple, Celery, Cranberries and Pecans
A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It’s both vegetarian and gluten free.
1/2 cup pecans
8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)
4 to 5 medium radishes
1 Celery sliced
1/2 cup dried cranberries (or dried cherries)
1 medium Gala apple
2 ounces soft goat cheese, chilled
3 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon smooth Dijon mustard
1 1/2 teaspoons honey or maple syrup
Sea salt and freshly ground pepper, to taste
Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Portobello Mushroom Burger
Prep Time: 5 mins
Cook Time: 13 mins
Total Time: 18 mins
This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
4 hamburger buns, warmed or toasted
Sliced red onion
Ketchup, mayo, mustard
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
Place the mushrooms onto the buns and serve with desired fixings.
roasted purple potatoes with lemon, dijon & thyme dressing
Cook Time: 40 mins
Category: Side, Gluten Free, Vegan
3 pounds baby purple potatoes, cut in half
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
LEMON DIJON THYME DRESSING:
1/4 cup olive oil
1 tablespoon dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh thyme
1 small clove garlic, minced (about 1 teaspoon)
1/4 teaspoon salt
1 pinch black pepper
Pre-heat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper. Place sliced potatoes on the pan and toss with the olive oil, salt and pepper. Spread out potatoes into an even layer and roast until fork tender and browned, about 40 minutes.
While potatoes are roasting, make the dressing: Add all dressing ingredients to a small bowl and whisk until combined.
Each person can spoon desired amount of dressing over potatoes before eating.
The perfect summer patio or poolside cocktail. White Peach Vodka Cocktail to make this refreshing cocktail – add 2 cups Ginger beer, 2 ounces Vodka, 1/2 cup Peach juice into a cocktail shaker. Shake well. Pour over ice and garnished with garden mint and fresh sliced white peaches. Makes 2 cocktails. CeceliasGoodStuff.com | Good Food for Good People
How to Make Green Bean Casserole with Fresh Green Beans
24 oz green beans, ends trimmed, and cut into bite sized pieces 1 tsp salt 2 tablespoons unsalted butter 12 oz white button mushrooms, stems removed, wiped clean and cut into small pieces (about 3 cups chopped) ½ cup chopped onion 2 cloves garlic, minced Salt and pepper 3 tablespoons all-purpose flour 1 ½ cups chicken broth 1 cup half and half Store bought crispy onions (this amount is up to you ?)
Preheat oven to 400 degrees and fill a large bowl with ice water.
Bring a pot of water to a boil with 1 tsp salt. Once boiling, add green beans and cook until tender, about 7 minutes.
Drain the beans and add them to the ice bath.
Add butter to pot over medium heat. Once melted, add chopped mushrooms, chopped onion, garlic, salt, and pepper. Cook for about 8 minutes.
Add minced garlic and cook for another 2 minutes.
Add flour and stir constantly, adding little bits of broth at at time.
Once the flour has dissolved, gradually stir in the rest of broth. Continue stirring.
Add half and half, and bring the mixture to a simmer. Let it reduce for about 10-15 minutes.
Taste and season with salt and pepper if needed.
Add green beans to the sauce and stir until all of them are coated.
Add to a baking dish and bake for 10 minutes.
Take out and top with crispy onions, then bake for another 5 minutes.
Mashed Purple Potatoes
These colorful and creamy purple mashed potatoes have a hint of garlic and loaded with butter and cream!