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 Butter Lettuce,
Red Dandelion leaves (In Large & Jumbo baskets)
White Button Mushrooms,
Celery (In the Jumbo baskets)
Mushroom Chickpea Soup with Veggies and Greens
Easy brothy Mushroom Chickpea Soup with pepper, cayenne, ginger, garlic and cinnamon. Peppery flavorful soup for the cold season. Vegan Gluten-free Recipe
Prep Time 15 mins Cook Time 35 mins Total Time 50 mins
Author: Vegan Richa
1/2 cup (80 g) chopped onion
4 cloves of garlic finely chopped
1 cup (96 g) sliced mushrooms I used cremini
1 to 2 tsp fresh ginger minced
1/2 cup (64 g) chopped carrots
1/2 cup (91 g) other veggies like bell pepper, celery, sweet potatoes
1/2 cup (82 g) cooked chickpeas
1/4 tsp (0.25 tsp) cumin
1/2 tsp (0.5 tsp) black pepper use less or more
1/4 tsp (0.25 tsp) white pepper
1/4 tsp (0.25 tsp) cinnamon
1/4 tsp (0.25 tsp) cayenne
2 tsp soy sauce/tamari use gluten-free soy sauce if needed or Coconut Aminos to make soy-free
2 tsp rice vinegar
1 to 1.5 tsp sugar or other sweetener
2 cups (470 ml) broth or water
1.5 cups (375 ml) or more water
1 cup (30 g) spinach
1/2 tsp (0.5 tsp) or more salt use less if you plan to use salted broth, or add later
cornstarch to thicken in the end if needed
Heat oil in a saucepan over medium heat. Add onions, garlic and a pinch of salt and cook for 3 minutes or just about translucent. Stir occasionally.
Add mushrooms and mix and cook for 3 minutes or until they starts to get golden.
Add ginger, carrots and veggies and cook for a minute.
Add chickpeas and spices and cook for 2 minutes.
Add soy sauce, vinegar, sugar, broth and water. Partially cover and cook for 15 minutes. Add salt to taste and mix. Add in the spinach or other greens. Cook for 2 minutes. Taste and adjust salt, sweet, tang, spice. Reduce heat to medium-low. Continue to simmer for another 10 minutes. Garnish with fresh herbs of choice or scallions. Serve hot.
To thicken, mix 2 tsp cornstarch in 2 tbsp water and mix into the soup in the last 5 minutes. Bring to a boil.
Our garden is putting out a super abundance of radishes and beets. We’ve found this unusual salad is a perfect way to enjoy them. We’ve been taking it to summer pot lucks and picnics and it’s been a big hit …very different and very good.
1 cucumber, peeled
1 bundle of radishes, trimmed
3 beets, trimmed and peeled
red leaf lettuce- 1 bundle, washed and chopped
1/2 cup olive oil
4 Tbls white wine vinegar-
2 Tbls lemon juice-, or juice squeezed from 1/2 of a lemon
1 Tbl. Montreal Steak Seasoning
Place chopped lettuce into salad bowl
Slice cucumber into 1/2-inch slices
Stack cucumber slices into piles of four at a time, then dice into matchsticks
Slice the radishes and beets into matchstick shapes similar to cucumbers
Top lettuce with cucumber, radishes and beets
Drizzle with Steakhouse Vinaigrette
Warm Dandelion-Sweet Potato Salad
Earthy orange-glazed sweet potatoes are tossed with bright & bitter dandelions to create a delightful salad whose flavors bounce off of each other ever so nicely. A bit of your favorite strong cheese such as a crumble of feta or strips of manchego would be a perfect addition for any cheese lovers.
1½ lb sweet potato
2 tablespoons olive oil, divided
1 clove garlic, finely minced
1 inch piece ginger, peel and finely mince
½ cup orange juice, divided
¼ cup water
1 teaspoon dijon mustard
1 teaspoon maple syrup, optional
1 bunch dandelion greens, washed well
Serving Size: 2 People
Scrub the sweet potatoes and peel if desired.
Cut down the middle and lay flat. Slice on a diagonal in 1/4 inch thick pieces. This will create an angled half moon shape as seen in the photo.
Warm a splash of the olive oil over medium heat in a medium sized skillet. Spread the sweet potatoes out evenly spacing to avoid overlap. Sear on one side for about 4-6 minutes until golden, flip and sear on the other side.
Add the minced garlic and ginger. Pour in half of the orange juice and all of the water & salt. Bring up to a simmer. Once the juice is reduced down the sweet potatoes should be cooked through. If you would like them to be a bit more tender, simply add more water and continue to simmer until they are your desired tenderness.
Remove the sweet potatoes and add the remaining orange juice, dijon mustard, maple syrup if using, and the remaining olive oil to the hot pan. Whisk to combine and bring up to a slight simmer. As soon as it is hot, it is ready.
Tear the clean dandelion leaves in pieces into a large bowl. Add the sliced sweet potatoes and drizzle on the warm dressing. Toss to combine.
Finish with a dash of black pepper. Crumble on your favorite strong cheese for an extra element of flavor and protein boost.
Berry Baked Apples
4 baking apples, such as Rome Beauty, Fuji or Northern Spy
1⁄2 cup dried blueberries
1⁄2 teaspoon ground cinnamon
1⁄2 cup frozen or fresh blueberries
1⁄2 cup apple juice
Order ingredients from blueberries - U.S. Highbush Blueberry Council
With a paring knife or apple corer, remove cores from the apples
with a knife, peel the top half of the apples
In a small bowl, toss dried fruit and cinnamon
In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice
Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples
Loosely cover each apple with plastic wrap or waxed paper
Microwave until apples are tender, about 6 to 8 minutes
Allow to cool
Cover and refrigerate, if desired
Serve warm or cold for breakfast, snack or dessert
Vegan Mushroom and Lentil Stew
This vegan mushroom and lentil stew is hearty and extra flavourful. The earthy tones of mushrooms pair great with the herbs and garlic mix, while the lentils add some extra texture and protein for a super nutritious, easy dinner.
PREP TIME 10 minutes COOK TIME 30 minutes TOTAL TIME 40 minutes
2 tablespoons olive oil
1 large onion, diced
3 celery stalks, diced
1 fennel bulb, sliced
2 large garlic cloves, finely chopped
½ teaspoon red chilli flakes
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon smoked paprika
1 teaspoon dried oregano
450 g (1 lb) mushrooms
1 tablespoon tomato paste
1 x 400 g (14 oz) can green lentils, drained and rinsed
400 ml (2 cups) vegetable stock
100 g (3.5 oz) baby spinach
Salt and pepper to taste
Heat the olive oil in a large, deep pan or Dutch oven and add the diced onion. Sauté for 2-3 minutes until slightly softened, then add the celery and fennel and continue to cook for 5 minutes over medium heat, stirring occasionally.
Stir in the garlic, red chilli flakes, fresh thyme, fresh rosemary, smoked paprika and dried oregano and cook for another minute until fragrant.
Add the mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms reduce in size and there’s very little liquid left.
Stir in the tomato paste, green lentils and stock and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 10 minutes.
Add the baby spinach and cook for another minute or two until wilted. Season to taste and serve with your favourite crusty bread.
Beet and Butter Lettuce Salad with Horseradish Dressing
Total: 1 hr 35 min (includes cooling time). Active: 25 min. Yield: 6 servings
4 medium beets, preferably 2 red and 2 golden
1/2 cup sour cream
2 tablespoons prepared horseradish
1 1/2 tablespoons red wine vinegar
1 tablespoon finely chopped scallions
Kosher salt and freshly ground black pepper
2 heads butter lettuce, torn into pieces
Preheat the oven to 400 degrees F.
Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.
Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.
Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.
Roasted Sweet Potatoes and Mushrooms
A recipe for Roasted Sweet Potatoes and Mushrooms! Sweet potato pieces, mushrooms, and onions are tossed in a balsamic dressing and roasted until tender.
Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes
Servings 4 -6 Servings
1/4 cup (60 milliliters) olive oil
2 tablespoons (30 milliliters) balsamic vinegar
2 cloves garlic peeled and minced
2 sprigs fresh thyme stems discarded
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds (900 grams) sweet potatoes peeled and cut into 1 inch (2.5 inch) pieces
1 pound (450 grams) cremini mushrooms quartered
1 medium onion peeled and cut into wedges
Preheat oven to 400˚F. Grease a 9×13 inch baking dish with olive oil.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, fresh thyme leaves, salt, and pepper until blended.
In a large bowl, toss the sweet potato pieces with half of the olive oil dressing.
Spread the coated sweet potatoes in a single layer on the prepared baking dish.
Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.
In the large bowl, toss the sliced mushrooms and onions with the remaining olive oil mixture.
Gently toss the coated mushrooms and onions with the sweet potatoes until evenly distributed.
Place the baking dish back in the oven and cook until the vegetables are tender, another 20-30 minutes.
Serve warm from the oven with additional salt and pepper if needed.
Greek Yogurt Apple Blueberry Bread
Author: Sally Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 4 hours Yield: 1 loaf
Greek yogurt apple blueberry bread with zero refined sugar! Made with honey, apples, blueberries, and Greek yogurt, this quick bread is a simple healthy snack or breakfast!
1/3 cup (80ml) canola, vegetable, or melted coconut oil
6 Tablespoons (128g) honey
1 large egg
1/2 cup (120g) plain Greek yogurt
1 and 1/2 teaspoons pure vanilla extract
1 cup (140g) shredded apple (about 1 apple)
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup (140g) fresh or frozen blueberries (do not thaw)
Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
Whisk the oil, honey, egg, yogurt, vanilla, and apple together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and blueberries together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.
Cover and store leftover bread at room temperature for up to 5 days.
Chicken Sweet Potato Bake
Preparation : 25 min Cooking : 30 min
1 onions, finely chopped
2 carrots, sliced into thin rounds
1 tbsp olive oil
2 stalks celery, sliced into small pieces
1 pinch salt [optional]
ground pepper to taste [optional]
2 cups Homemade Boiled Chicken
2 tbsp butter, unsalted
3 tbsp white flour (all purpose)
1 1/2 cup Homemade Chicken Broth
2 sweet potatoes, peeled then grated
1 1/2 cup. Cheddar cheese, grated
Before you start
Make sure you have the precooked chicken available.
Preheat the oven to 190°C/375°F.
Prepare the vegetables: Finely chop the onion; peel the carrots then slice them into thin rounds; slice the celery into small pieces.
Heat the oil in a pan over medium heat. Add the onion, carrots, and celery, then sauté 5-6 min until they are a bit softened. Add salt and pepper, then stir in the chicken pieces. Cook 3-4 min until the mixture is warmed through, then transfer it to a baking dish.
While the onions and carrots are cooking, melt the butter in a saucepan over medium heat. Add the flour and cook 2 min with stirring. Slowly add the broth with stirring and bring to a boil. Cook a few minutes until a thicker consistency is obtained, then pour the sauce over the chicken and vegetable mixture.
Peel the sweet potatoes and grate them using a large holed grater. Put them in a bowl, add the grated cheese and mix, then spread the mixture on top of the prepared baking dish.
Bake in the middle of the oven for about 30 min. For a nice golden-brown crust, turn on the top broiler for the last 2 min. Serve.
Marinated Dandelion and Radish Salad with Apple Cider Vinaigrette
Prep time 10 mins Cook time 5 mins Total time 15 mins
Author: Andrea Beaman
Serves: 4 servings
1 bunch dandelion greens, cleaned and chopped
6-7 red radishes, sliced into thin half moons
3-4 scallions, chopped
¼ cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tsp. local honey
Combine dandelion greens, radishes and scallions in a large mixing bowl.
Whisk olive oil, apple cider vinegar and honey.
Season with sea salt and freshly ground black pepper to taste.
Pour dressing over salad.
Toss and marinate 20 minutes (or overnight in the refrigerator for best results).
Cucumber Beetroot Salad
PREP TIME. 10 mins COOK TIME. 45 mins. TOTAL TIME 55 mins
3 medium beets
½ English cucumber skin removed, to preference
1 tablespoon pumpkin seeds
1 tablespoon mint leaves
1 cup butter lettuce or arugula
For the maple ginger dressing
3 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar or lemon juice
2 tablespoon fresh ginger root grated
1 teaspoon maple syrup
pinch black pepper
Preheat the oven to 200C / 390F.
Prepare the beets by removing their tops and tails. Give them a good scrub to clean. Wrap in aluminium foil and bake for 45-60 minutes until tender when pierced with a sharp knife.
Once they have cooled, finely slice the beets with a sharp knife.
Add the pumpkin seeds to a dry pan (without oil) and heat for 4-5 minutes until they begin to very slightly brown and pop. Move them around occasionally to avoid burning.
Combine the ingredients for the maple ginger dressing and stir or whisk.
Layer the cucumber and beet slices on your serving plate, and sprinkle over the pumpkin seeds and mint leaves. Drizzle with the dressing and serve immediately.
5 red apples, such as Gala or Fuji (but not Red Delicious), peeled, cored, and cut into ½-inch cubes
1 1/2 pints blueberries
1/2 cup sugar
3 tbsp unbleached all-purpose flour
1/2 tsp kosher salt
1 1/2 cups unbleached all-purpose flour
1/2 cup sugar
1/4 tsp ground cinnamon
1/8 tsp kosher salt
12 tbsp cold unsalted butter, cut into 3/4-inch cubes
1 cup sliced almonds
Preheat oven to 375°F. Make the filling: In a large bowl, combine apples, blueberries, sugar, flour, and salt; toss to combine. Spread evenly in a 9″ by 13″ baking dish.
Make the topping: In a large bowl, combine flour, sugar, cinnamon, and salt. Using your fingers or a fork, work butter into flour mixture until mixture resembles small peas. Stir in almonds. Distribute crumble topping evenly over fruit.
Bake until topping is golden and apples are soft, 35 to 40 minutes. Let crumble cool slightly before serving.