Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Cabbage, Red, (In large & Jumbo baskets)
Pineapple, Gold (everyone)
Nectarines, (In Jumbo baskets)
Entrée ( Main Course)
The Collard Green Melt
If you want to go for the full effect and make a sandwich as similar to the restaurant’s as possible, griddle the bread in some butter before assembling. It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. And you can do all of the other components ahead of time. This recipe is from Turkey and the Wolf in New Orleans, our #1 Best New Restaurant 2017.
4 tablespoons unsalted butter
6 garlic cloves, finely chopped
½ cup red wine vinegar
¼ cup sugar
2 teaspoons Creole seasoning (such as Zatarain’s)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1teaspoon crushed red pepper flakes
10 cups (packed) torn collard green leaves (from about 4 bunches)
¼ head of cabbage, thinly sliced
¼ small white or yellow onion, thinly sliced
⅓ cup mayonnaise
1 teaspoon freshly ground black pepper
1 tablespoon (or more) distilled white vinegar
½ cup mayonnaise
¼ cup chopped pickled hot cherry peppers
1 teaspoon hot sauce
1 teaspoon ketchup
⅛ teaspoon freshly ground black pepper
12 thin slices caraway rye or whole wheat bread
8 thick-cut slices deli-style Swiss cheese
Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount.
Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.
Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.
Season with salt and more vinegar if needed just before using.
Do Ahead: Slaw can be made 1 day ahead. Keep chilled.
Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.
Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Transfer to a plate.
If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.
Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.
Air Fryer Broccoli Tater Tots
Delicious veggie tots packed with broccoli—and a bit of cheese for good measure. The air fryer makes these broccoli tater tots crisp and golden brown with minimal oil. Make them for a kid-friendly snack, crowd-pleasing appetizer, or even a quick meal served with fresh veggies, side salad or soup. Freezer friendly!
Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes
1 tablespoon extra virgin olive oil
½ cup minced shallot (about 1 large)
4 cloves garlic, minced
3 cups grated broccoli (from the crown, see note 1)
½ teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon packed lemon zest (optional)
2 large eggs
⅔ cup grated cheddar cheese (smoked cheddar recommended, see note 2)
⅔ cup breadcrumbs (gluten-free if needed)
Oil spray (olive oil or neutral oil)
Creamy Buffalo Dip
½ cup plain Greek yogurt
½ teaspoon garlic powder
¼ teaspoon packed lemon zest
1 to 2 teaspoon hot sauce (like Frank's)
Fine sea salt, to taste
Start cooking: Warm olive oil in a skillet over medium heat. Add shallot and garlic, and cook, stirring frequently, until fragrant, about 2 minutes. Add broccoli and cook, stirring occasionally, until bright green, about 3 minutes.
Mix: Transfer broccoli mixture to a large bowl. Stir in salt, pepper, and lemon zest until evenly distributed. Push the mixture to the edges of the bowl to make a well. Crack the eggs into the middle, then beat the eggs until mixed. Stir the beaten eggs into the broccoli mixture. Stir in cheddar cheese and breadcrumbs.
Shape tots: Scoop the mixture into 20 small balls (about 2 tablespoons each). Lightly dampen your hands with water (to prevent sticking), then shape the balls into small cylinder tots. Arrange the tots in a single layer in an air fryer basket (see note 3).
Spray and bake: Lightly coat the tots with oil spray. Bake in air fryer (no need to preheat) at 400°F (200°C) for 10 minutes (or until golden brown, see note 4).
Make dip: Meanwhile, in a small bowl whisk together Greek yogurt, garlic powder, lemon zest, hot sauce, and salt. Serve with the hot tots, for dipping.
Grated broccoli: For this recipe, you'll want to grate broccoli crowns (not the stalks) with the large holes of a box grater. Measure after grating: 3 cups, You’ll likely need to start with 2 to 3 heads of broccoli to get 3 cups grated.
Cheddar cheese: If you can find smoked cheddar cheese, it's extra delicious in these tots! We recommend aged cheddar as the "next best" backup, otherwise mild cheddar works too.
If you double the recipe: A single batch of tots should fit in a single layer of an air fryer basket. If you're doubling the recipe, bake in two batches, otherwise you'll overcrowd the basket.
Recommended bake time: If after 10 minutes the tots aren't as brown as you'd like, bake for another 1 to 2 minutes.
Storage and reheating tops: These tots can be refrigerated in an airtight container for up to 4 days. For longer storage, let the tots cool, then transfer to an airtight freezer bag. To reheat tots, arrange them in a single layer and bake in an airfryer set at 350°F (177°C) until heated through (about 6-8 mins from frozen, 3-4 mins from refrigerated).
Alternative baking instructions (oven method) : For best results use an air fryer. If you don't have an air fryer, you can make these tots in the oven. Bake at 425°F (220°C) on a parchment lined baking sheet for 20 to 25 minutes, or until golden brown, shaking the pan halfway through. The tots won't get as crispy as the air fryer method (as photographed), but they'll still taste delicious!
Beet Salad With Cucumbers, Tomatoes + Homemade Balsamic Vinaigrette
Top of Form
Bottom of Form
Delicious and easy this beet salad is one you'll love making over and over again.
PREP TIME10 minutes COOK TIME30 minutes TOTAL TIME40 minutes
1 bunch of fresh beets
1-2 tomatoes depending on size
1 purple onion or white onion
1 garlic clove
Grab one bunch of fresh beets. You want to trim off the green tops. You can cook your beets whole, or half them. Do not peel them until cooked. Add them into a pot of water, and cook until just tender by forking them. Cool your beets by rinsing under cold water. Peel and rinse off.
Once they are cooled prep the beets, and the rest of the salad.
Cut your clean beets into bite sized chunks or slices which ever you prefer and add to the salad bowl.
I use 1 cucumber. Wash and peel it. Then cut it into bite-sized pieces.
1-2 tomatoes cut up.
Cut half of one purple onion or white onion.
If you like fresh garlic use 1 clove crushed garlic.
Add this all into a salad bowl. Toss gently.
Mix dressing separately to your taste and add to the beet salad
Add 1 tablespoon balsamic vinegar
3 tablespoons olive oil
1 teaspoon of Italian seasonings. (you can crush the seasonings in your hand if you like herbs smoother)
Sprinkle of salt, and pepper to taste.
Toss dressing gently, in a separate bowl or salad shaker. Add to the salad when it's to your liking. Gently, mix dressing with salad until well coated.
Either serve immediately or refrigerate for an extra 30 minutes for flavors to meld, or until the rest of your dinner is ready.
Nectarine Sunshine Smoothie
2 large nectarines, pitted and quartered
1 banana, cut into pieces and frozen
1 large orange, peeled and quartered
1 cup vanilla yogurt
1 cup orange juice
1 tablespoon honey
Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.
Entrée (Main Course)
Easy Fish Tacos with Kiwi Salsa
These healthy fish tacos can be made with cod or any other firm white fish. A lively kiwi salsa and red cabbage brighten up the colors and flavors of the crispy tacos and complete this easy dinner recipe. The key to perfectly golden, crunchy fish is patience--let your oil get nice and hot before you add in the battered pieces. Dip an instant-read thermometer into the oil to make sure it's up to temp before you get
Active: 35 mins Total: 35 mins Servings: 4
1 cup thinly sliced red cabbage
1 tablespoon rice vinegar
1 cup diced peeled kiwi
2 tablespoons finely diced red onion
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon finely chopped jalapeño pepper, plus slices for garnish
¾ cup white whole-wheat flour, divided
1 teaspoon baking powder
¼ teaspoon salt plus a pinch, divided
½ cup Mexican lager
8 ounces skinned center-cut firm white fish, such as cod
2 cups corn oil
8 corn tortillas, warmed
Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.
Whisk 1/2 cup flour, baking powder, 1/4 teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325 degrees F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325 degrees F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.
Kim's Summer Cucumber Pasta Salad
This recipe for summery cucumber pasta salad with vinegar and sugar was given to me by my sister, Kim. It is my husband's favorite side of the summer! Enjoy!
Prep: 15 mins Cook: 15 mins Additional: 2 hrs Chilling time
1 (8 ounce) package bow tie pasta
1 large cucumber, thinly sliced
1 large onion, thinly sliced
1 ½ teaspoons dried dill
¾ cup white vinegar
1 cup white sugar
1 cup water
1 tablespoon vegetable oil
1 tablespoon prepared mustard
½ teaspoon salt
½ teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
Stir pasta, cucumber, onion, and dill in a salad bowl.
Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.
Kardea's Collard Greens with Tomato
Total: 45 min
Active: 25 min
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 large onion, chopped
2 cloves garlic, finely chopped
1 1/2 to 2 cups vegetable stock
2 teaspoons peeled, grated ginger root
1 pound (2 bunches) collard greens, chopped
2 teaspoons honey
Kosher salt and freshly cracked black pepper
2 large tomatoes, cored and chopped
Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.
Heart “beet” Chocolate Cake
Earthy-sweet beet purée gives this gluten-free chocolate cake a red velvet hue but also lends so much buttery moistness that you'd never guess the cake is dairy-free as well.
4 medium beets, scrubbed
2 Tbsp. virgin coconut oil, plus more for pan
½ cup Dutch-process cocoa powder, plus more for pan
1½ cups almond flour
½ tsp. baking soda
½ tsp. ground cinnamon
2 oz. bittersweet chocolate, coarsely chopped
1 tsp. apple cider vinegar or distilled white vinegar
1tsp. vanilla extract
4 large eggs
1¼ cups (packed) light brown sugar
1 tsp. kosher salt
4 oz. bittersweet chocolate, coarsely chopped
1 Tbsp. virgin coconut oil
¼ tsp. vanilla extract
Pinch of kosher salt
Gold luster dust (for serving; optional)
Cook beets in a medium pot of boiling unsalted water until tender, 30–40 minutes, depending on size. Drain and rinse under cold water until cool enough to handle. Cut off stem end, then peel and cut beets into large pieces. Transfer to a blender and add 2 Tbsp. water. Blend, adding water 1 Tbsp. at a time as needed, until a smooth purée forms—it should be the consistency of applesauce. Measure out 1 cup purée (reserve remaining purée for another use, such as blending into a smoothie).
Preheat oven to 350°. Line bottom of an 8" round cake pan with parchment. Grease with oil, then dust with cocoa powder, tapping out excess.
Whisk almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.
Heat chocolate and remaining 2 Tbsp. oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted. Remove bowl from heat. Stir in vinegar, vanilla, and reserved 1 cup beet purée until smooth.
Beat eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or use an electric mixer and large bowl) until more than tripled in volume and mixture holds a ribbon for several seconds when beater is lifted above batter, 5–7 minutes. Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients.
Pour chocolate-beet mixture into egg mixture and beat on medium-low speed until combined. Turn mixer off and gently tip in reserved dry ingredients. Beat on lowest speed, scraping down bowl as needed, until combined.
Transfer batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45–50 minutes. Let cool 10 minutes. Carefully run a knife around edges of pan, then invert cake onto a wire rack and let cool.
Heat chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until chocolate is melted. Let cool, stirring occasionally, until mixture is thickened and cool enough to touch, 10–15 minutes.
Place rack with cake on a rimmed baking sheet. Pour glaze over center of cake to cover top, tilting baking sheet slightly to encourage a few drips to run over sides of cake. Sprinkle with luster dust (if using). Let sit at room temperature until glaze is set, 2–3 hours.
Do Ahead: Cake (without luster dust) can be glazed 2 days ahead. Cover and store at room temperature.
Meal # 3
Entrée (Main Course)
One-Pot Pasta with Broccoli and Lemon
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Prep: 10 mins Total: 25 mins
Yield: Serves 4 to 6
Kosher salt and freshly ground pepper
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving
Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.
Roasted Red Cabbage-and-Collard Green Slaw
TOTAL TIME:0 hours 30 mins
1 small head red cabbage (about 2 pounds),halved and cut into 5 1-inch wedges, leaving core intact
4 tbsp. olive oil, divided
Freshly ground black pepper
1 small bunch collard greens, stem discarded and leaves halved lengthwise, then sliced 1-inch-thick crosswise
1/2 c. fresh flat-leaf parsley, chopped
1 c. apple cider vinegar
1/4 c. ketchup
1 tbsp. brown sugar
1 tbsp. granulated sugar
1/2 tsp. red pepper flakes
1 tsp. kosher salt
1/4 tsp. black pepper
Preheat oven to 450°F. Place cabbage on two rimmed baking sheets and drizzle with 2 tablespoons oil, dividing evenly. Season with salt and pepper. Arrange cabbage, flat sides down, in a single layer.
Roast until browned and crisp on bottom, 12 to 14 minutes. Flip cabbage and arrange collards around cabbage, dividing evenly between baking sheets. Drizzle collards with remaining 2 tablespoons oil. Season with salt and pepper. Roast until collards are crisp, 5 to 7 minutes.
Transfer cabbage to a cutting board and roughly chop. Combine cabbage, collards, and 1/3 cup Sweet-and-Spicy Sauce in a bowl. Fold in parsley.
Whisk together apple cider vinegar, ketchup, brown sugar, granulated sugar, red pepper flakes, kosher salt, and black pepper in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Makes 1 1/4 cups.
Pineapple Tomato Salsa Recipe
This tropical pineapple tomato salsa makes a flavorful appetizer with tortilla chips or a delicious topping for tacos or grilled chicken. This clean eating recipe is vegan, gluten free and paleo friendly.
Prep Time 10 minutes
2 cups diced fresh pineapple
2 medium tomatoes diced
1/3 cup chopped shallots
1/4 cup chopped cilantro
1 mild chili pepper like jalapeno de-seeded and chopped
1 garlic clove minced
2 tablespoons lime juice
1 tablespoon oil
1 teaspoon cumin
1/2 teaspoon salt
Add all ingredients to a bowl and stir to combine. Taste and adjust seasonings to preference.
Serve this pineapple salsa with tortilla chips, in tacos or as a side for fish or chicken.
Fresh Pineapple Crisp
Enjoy the in my Fresh Pineapple Crisp. This is a super easy dessert to put together, with the most scrumptious results!
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Servings: 6 people
For the Fruit Base:
3 cups fresh pineapple chunks (about 1 pineapple) See Note
1 tablespoon corn starch See Note
3 tablespoon brown sugar See Note
For the Crisp Topping:
⅓ cup (50 g) all-purpose/plain flour See Note 4
¾ cup (60 g) rolled oats See Note 5
⅓ cup (70 g) brown sugar
½ cup (125 g) unsalted butter, cold See Note 6
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Preheat your oven to (350 F).
Grease your baking dish with a little butter, or oil spray. You'll need a ceramic or glass dish that is about 2.3 litres (2.5 quart) capacity.
Prepare your pineapple. If using fresh, you'll need to remove the top and base, and trim the skin. Remove the core and cut into chunks.
In a bowl, combine the fresh pineapple chunks, cornflour and 3 tablespoons of the brown sugar. Add this to your greased baking dish.
In another bowl, combine the remaining brown sugar, plain flour, oats and butter. Mix well – you can start off by stirring, but I ultimately like to rub the butter between my fingers to create a lovely, crumbly texture!
Top the pineapple evenly with your crumble mixture.
Bake in your preheated oven for about 40-45 minutes, or until lightly golden brown on top and bubbling around the edges.
I like to allow the crisp to cool slightly before serving – the flavours are better developed when they're not boiling hot straight from the oven! Then serve with cream, ice cream or custard.
Fresh Pineapple is our preference, but if you are unable to source it, you can certainly use frozen or canned.
If making this dish gluten-free, be sure your corn flour is also gluten-free (sometimes, “cornflour” has been produced from wheat).
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
Use a gluten-free all-purpose/plain flour if you require. (This has been tested, and works perfectly)
Use gluten-free oats if required.
Using cold butter is important to get that fantastic “crisp” texture and topping. If your butter is too soft, your mixture will have a softer texture.
For the most accurate measurements when baking, we suggest you weigh your ingredients.
When measuring flour, use the spoon and level method. Firmly compacting the flour by scooping the cup into it can cause your measurements to be inaccurate.