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
Green Onions, (Scallions)
Brussels Sprouts, (In Large & Jumbo baskets)
Beefsteak Tomatoes (In the Jumbo baskets) Pluots,
Seedless Red Grapes,
Chickpea Salad With Fresh Herbs and Scallions
4 to 6 servings
½ cup plain full-fat Greek yogurt
3 tablespoons mayonnaise
2 tablespoons lemon juice (from 1 lemon)
1½ teaspoons Dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons minced fresh dill, plus more for serving
2 tablespoons minced fresh parsley, plus more for serving
3(15-ounce) cans chickpeas, rinsed
1 cup finely diced celery (about 3 stalks)
½ cup thinly sliced scallions, white and green parts (2 to 3 scallions)
In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt and pepper. Whisk until smooth, then add the dill and parsley and stir to combine. Set aside.
Place the chickpeas in a large bowl and using a fork, lightly mash about ⅓ of them. Add the celery and scallions and toss.
Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving. Sprinkle with more dill and parsley and serve. (If you’re not serving the dish immediately, you can store it in the refrigerator for up to 2 days. Let sit at room temperature for 30 minutes before serving.)
Claudine's Mixed Greens with Zucchini and Pecorino
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces mixed greens
1 cup cherry or grape tomatoes
1 small, very firm zucchini, very thinly sliced lengthwise
In a large bowl, whisk together the vinegar, mustard and garlic, then whisk in the olive oil. Season the dressing with salt and pepper. Add the mixed greens, tomatoes and zucchini and toss well. Garnish the salad with pecorino shavings and serve.
Breakfast Potatoes with Peppers and Onions
1 tablespoon olive oil
1 small yellow onion diced into ½-inch pieces, about ¾ cup total
3 potatoes diced into ½-inch pieces, about 3 cups total
1 large bell pepper or equal amounts of multi-colored peppers, diced into
½-inch pieces, about 1 cup total
½ teaspoon kosher salt adjust to taste
¼ teaspoon freshly ground black pepper adjust to taste
Heat the oil in a large skillet over medium heat. Add the onion and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and add 2 tablespoons of water to the pan.
Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed.
Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
1/2 cup frozen seedless grapes
1 frozen banana
1/2 cup plain Greek yogurt
1/4 cup unsweetened almond milk
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Add all the ingredients to a blender and blend until smooth.
Cheesy Zucchini Tomato Bake
PREP TIME 15 minutes COOK TIME 40 minutes TOTAL TIME 55 minutes
SERVINGS 6. CALORIEs 115 kcalINGREDIENTS
Part of a large zucchini sliced thin (total of ~300g)
1-2 beefsteak tomatoes any large tomato will work
6 slices provolone cheese total of ~1 oz each
Sriracha to taste
Preheat the oven to 425 degrees.
Spray a casserole dish with non-stick cooking spray.
Place a layer of sliced zucchini in the casserole dish.
Part of a large zucchini
Top with slices of tomato and sprinkle with a bit of kosher salt.
Lay two slices of cheese on top and drizzle with sriracha.
Sriracha to taste
Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha. They don't need to be perfect. This recipe is forgiving.
End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.
1-2 beefsteak tomatoes, 6 slices provolone cheese
Place casserole dish in the preheated oven uncovered for 25 minutes.
At this point there will be a lot of liquid from the vegetables.
Using a baster, extract as much as the liquid as possible and place back in the oven for 10-15 minutes until the cheese browns on top.
Extract all liquid again.
Let cool for at least 5 minutes then cut into 6 pieces.
You could use just about any shredded cheese if you don't have sliced provolone.
If you aren’t into spicy, sub the hot sauce for fresh or dried herbs such as basil, oregano and garlic.
I’m giving the nutritional information for 6 servings even though I usually eat 2 in a sitting only because it cuts into 6 pieces so beautifully.
Roasted Peppers and Onions with Parsley
3 large bell peppers (your choice of colors)
3 green onions, with green tops
5-8 garlic pieces (optional)
1 Tbl. lemon pepper
1 tsp. sea salt
1/2 cup Italian parsley, chopped
1/2 cup extra virgin olive oil
Wash and slice the peppers into slices. Cut the root bottom from the green onions. Place both (if using garlic add that) on a parchment paper-lined cookie sheet. Coat well with cooking spray then sprinkle on the lemon pepper and salt. Toss and blend making sure they’re all coated well. Roast in a preheated 425 oven for about 18-20 minutes (more if you want additional charring).
Remove and let the peppers and onions cool slightly then put about half of the parsley in a canning jar, 1/4 cup of olive oil, and about half the peppers. Repeat this finishing out the peppers, onions, parsley, and olive oil. Turn the jar upside down and let the olive oil coat the peppers/onions very well.
Refrigerate for using whenever you’re in the mood for great tastes!
Red Potato Salad
1/4 cup mayonnaise
1/4 cup extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp Dijon mustard
freshly ground black pepper
2.5 lbs red potatoes, sliced or chunked
1/2 cup finely chopped celery
1/3 cup sliced scallions
1/3 cup sliced chives
In a large bowl, whisk to combine the mayonnaise, olive oil, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
Place the cut up red potatoes into a large pot, and fill with enough cold water to cover the potatoes, plus an inch.
Bring the pot to a boil over high heat, and season with enough salt that it tastes like ocean water, about a couple tablespoons. Then cook the potatoes until fork tender. The time will really vary depending on if you sliced the potatoes or cut them into chunks, and how large, but for me it usually only takes about 5 minutes once the water is boiling, about 10-15 minutes total.
Once the potatoes are fork tender, drain them in a colander and let them sit for a few minutes for the excess steam to come off.
While the potatoes are still warm, toss them well with the dressing.
Stir in the celery, scallions, and chives, then serve warm or chill for several hours before serving. Enjoy!
3-Ingredient Chocolate Grape Banana Skewers
2 firm ripe bananas
1 cup grapes (about 32), ideally a mix of green and red
8 10-inch wooden skewers
1 ½ ounces dark chocolate (60-70% cocoa solids), finely chopped
Line a baking sheet with wax paper. Cut the banana into ½-inch thick rounds.
Skewer the fruit, alternating two grapes for each piece of banana and place the fruit skewers onto the lined tray.
Place the chocolate in a small microwave safe bowl. Microwave for 1 minute, then stir well, and microwave another 10 seconds if necessary to melt the chocolate. Using a spoon drizzle the melted chocolate onto the fruit skewers.
Place the tray in the freezer for at least 2 hours. Once frozen, skewers may be transferred to a sealable plastic bag where they will keep in the freezer for up to a week. Allow to soften at room temperature for 5 minutes before eating.
Makes 4 servings
Veggie-Loaded Stuffed Bell Peppers
6 large bell peppers, halved and cored, leaving the stems intact (if you wish)
2 tablespoons olive oil plus more for drizzling
1/2 cup quinoa
1 onion, finely diced
1 hot chili, optional, finely minced
1 or 2 zucchini, small diced, to yield about 2 cups
2 ears corn, kernels removed
1 cup cherry tomatoes, quartered
6 scallions, finely sliced
1 bunch cilantro, finely chopped to yield about a cup
12 ounces Monterey Jack cheese, cubed
basil or chives, chopped finely, for garnish, optional
lemon for garnish, optional
Heat the oven to 475ºF convection roast. Place the peppers cut side down on a sheet pan lined with parchment paper. Drizzle with oil. Season with salt. Transfer pan to the oven and cook for 15 to 20 minutes or until the peppers begin to blister. Remove from the oven. Turn peppers over. Set aside.
Meanwhile, fill a medium pot with water, and bring to a simmer. Add a big pinch of kosher salt. Cook quinoa 9-12 minutes or until the quinoa is done. Drain through a fine-mesh sieve. Set aside.
Meanwhile, heat the 2 tablespoons of olive oil in a large skillet over high heat. When it shimmers, add the diced onion and chili, immediately lower the heat to medium, season with a pinch of salt, and stir. Cook for about 5 minutes, stirring occasionally, until the onion softens and begins turning translucent.
Add the diced zucchini and cook for 2 minutes, just until the zucchini loses its rawness — you don’t want the zucchini to turn to mush; it’s nice when it has some texture here. Add the corn and cook for a minute more. Turn off the heat. Add the tomatoes, scallions, and cilantro.
Add the quinoa and stir to combine. Taste. Add salt and pepper until it tastes well seasoned. Fold in the cubed Monterey Jack.
Spoon filling into the cavities of the peppers. Don’t be afraid to really, really pack them full — it’s OK if the filling is heaped in a mound in each pepper. These peppers are meant to feel substantial. You may have a little extra filling on hand; it’s delicious on its own. Save it for another day or eat it.
Transfer peppers to the oven and cook for about 10 minutes more until the cheese begins melting and the vegetables begin browning.
Remove from oven. Garnish with fresh basil, if you wish. Serve with a squeeze of lemon, if you wish.
Roast Brussel Sprouts with Lemon and Parsley
2 lb Brussels sprouts (the small ones are sweetest)
3 tablespoon olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup fresh parsley
Preheat the oven to 450ºF/230ºC.
Cut the brussel sprouts in half and spread them out over a sheet pan.
Toss the sprouts with the olive oil, salt and pepper.
Spread the brussel sprouts in an even layer on a large sheet pan and then roast for 15 to 18 minutes.
Whilst the sprouts are roasting zest the lemon and then and squeeze the juice from just half the lemon.
Remove from the oven and sprinkle with the zest of the lemon.
Sprinkle with the parsley and lemon juice just before serving.
Hot or Cold Creamy Lettuce Soup Recipe
Prep 10 mins Cook 15 mins Active 25 mins Total 25 mins
Serves 4 servings
2 tablespoons (30g) unsalted butter
1 medium onion (about 8 ounces; 225g), diced (see notes)
4 medium cloves garlic, sliced
2 cups (475ml) homemade chicken or vegetable stock, or store-bought low-sodium chicken broth, plus more if needed
8 ounces (225g) lettuce, core and root ends trimmed, leaves torn if large (see notes)
1/4 cup (1 small handful) loosely packed parsley leaves
Fresh lemon juice, to taste
Thinly sliced radish and pea shoots, tossed in extra-virgin olive oil, for garnish (see notes)
In a medium saucepan, melt butter over medium heat until foamy. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Add stock, bring to a simmer, and cook until vegetables are very tender, about 8 minutes. Add lettuce and parsley and cook until wilted and softened, 1 to 2 minutes.
Working in batches if necessary, transfer broth and vegetables to a blender and blend, starting at the lowest speed and increasing to high, until very smooth, about 3 minutes. If soup is too thick, thin as needed with additional stock. Season with salt and just a touch of lemon juice to brighten flavor (add it very sparingly to prevent soup from becoming tart). Garnish with radish and pea shoots (or other garnish) and serve warm or chilled.
Zucchini-plumcot & Za’atar spiced Muffins
2 farms eggs
1/2 cup maple syrup
1/2 cup evoo
1 tsp vanilla
3 ripe bananas
2.5 cups gf flour blend
2 tsp baking powder
2 tsp salt
2 shredded fresh zucchini (blot with paper towel to rid of excess liquid)
2 chopped plummets ~1 1/2 cups (sub any plum, peach, nectarine, mango, pineapple, or berries)
Za’atar spice (homemade- mix roasted sesame seeds, oregano, dried thyme, ground sumac and salt)
1/2 cup semi-sweet chocolate chips or cacao nibs (optional)
Preheat oven to 350 F. Add nonstick to muffin tins or use silicon mats or parchment-lined (traps excess moisture underneath, preventing soggy muffins)
Hand whisk eggs, syrup, evoo, vanilla and eggs together. Season with salt.
Add dry ingredients and whisk together. Again season with some salt.
Fold in shredded zucchini (necessary to make these muffins nice and moist! I promise you and the kids won’t even taste it. If you have picky kids… chop the shredded zucchini more finely and fold in, they will never detect the vegetable), plumcots and chocolate chips.
Spoon into choice tins (1.5 spoonfuls each) and sprinkle tops with za’atar spice.
Cook for ~35 minutes, until the edges are golden brown. Remove from oven and let cool slightly before removing each muffin to a wire rack to finish cooling (removes that excess trapped liquid)