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 Yellow Squash, Broccoli Crowns (In large & Jumbo baskets) Covington Sweet Potatoes Roma Tomatoes, Nectarines, (In Jumbo baskets)
Fuji Apples, Extra Fancy
Entrée ( Main Course)
Chicken Apple Salad Lettuce Wraps
Total Time: 5 mins
Yield: Serves 4-6
4 cups cooked shredded chicken
1 cup apple, diced
1 tsp. lemon juice
1 tsp. honey
1 cup plain Greek yogurt
salt and pepper to taste
6–10 large leafy lettuce leaves, for wrapping
Combine chicken, diced apple, lemon juice, honey, greek yogurt, salt and pepper in a large bowl and mix to combine.
Spoon a heap of chicken salad onto the center of each lettuce leaf. Wrap lettuce up around the salad (warning: this is not a food you eat gracefully) and serve immediately.
Italian Pan-Fried Tomatoes
Italian Pan-Fried Tomatoes, the perfect appetizer or side dish , a quick, easy, healthy recipe. Vegan, vegetarian, low carb, gluten free. And delicious!
PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME2 5 mins
6 plum tomatoes ripe but firm tomatoes (sliced lengthwise and seeded)
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
2 cloves garlic minced
2 sprigs rosemary (leaves removed and chopped)
2 tablespoons olive oil for drizzling
5-6 leaves fresh basil chopped
In a medium to large nonstick frying pan add 1-2 tablespoons olive oil, place tomatoes in pan cut side up, sprinkle with oregano, basil, salt, chopped garlic and rosemary leaves, drizzle with 2 tablespoons olive oil.
Cover and cook on medium low heat for approximately 10 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath (I love to cook them until they are almost black underneath). Top with freshly chopped basil and serve immediately. Enjoy!
Any leftover should be stored in an airtight container and refrigerated. They will keep for up to 3-5 days in the fridge.
KALE PESTO PASTA
Kale makes a great inexpensive and earthy pesto! Dress up this Kale Pesto pasta with add-ins to make it a meal or keep it simple for the perfect summer side.
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
1 lb pasta
4 cups kale, chopped, loosely packed
1/3 cup olive oil, or as needed
1 large lemon (1/4 c juice, 1 Tbsp zest)
1 clove garlic
1/4 cup chopped walnuts
1/3 cup Parmesan, grated
1/2 tsp salt, or as needed
Freshly cracked pepper to taste
4 oz. mozzarella (optional)
Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain in a colander and let cool.
While the pasta is cooking, prepare the pesto. Pull the kale leaves from the woody stems, and roughly chop into thin strips. Place the kale in a colander and rinse with cool water. Let the excess water drain away.
Add the chopped and washed kale to a food processor along with the olive oil, 1/4 cup juice from the lemon, garlic, walnuts, Parmesan, salt, and pepper. Purée the mixture until smooth and bright green. Add more oil if needed to allow the mixture to become a thick, smooth sauce. Taste the pesto and adjust the salt, pepper, or lemon juice to your liking. Set the pesto aside.
Once the pasta is drained and cooled to the point where it is no longer steaming, transfer it to a large bowl. Add about half of the pesto and stir until the pasta is coated.
Dice the mozzarella into small cubes, then add it to the pasta along with about 1 Tbsp of the zest from the lemon. Stir to combine with the pesto pasta. Add more pesto until everything is coated in a thick layer. Top with more freshly cracked pepper and serve or refrigerate until ready to eat.
Dessert Baked Sweet Potato
Turn nutrient-rich sweet potatoes into a satisfyingly sweet dessert! Just bake and stuff with your favorite toppings. Vegan and gluten-free!
Prep Time 5 minutes Cook Time 45 minutes Total Time 50 minutes
1 medium sweet potato
½-1 Tablespoon coconut butter
½-1 Tablespoon almond butter
2 teaspoons toasted coconut flakes
2 teaspoons toasted pecans
2 teaspoons chopped dark chocolate
¼ teaspoon cinnamon
Preheat oven to 400°F. Pierce sweet potato several times with a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake for about 45 minutes, or until sweet potato is completely tender and oozing a little bit.
Make a slit in the top of the sweet potato. Mash down each side and add toppings: coconut butter, almond butter, coconut flakes, pecans, dark chocolate, and cinnamon. Enjoy warm.
Almond butter: I love almond butter in this recipe, but any nut or seed butter works.
Pecans: Feel free to swap the pecans out with your favorite nut of choice.
Entrée (Main Course)
Summer Squash Sandwiches
yellow summer squash
whole wheat bread
mayonnaise, tomato, lettuce
Pour flour into a shallow dish. Pepper as desired.
Slice summer squash thinly into rounds.
Dredge in flour and pepper.
Melt butter in skillet and fry squash until brown and crispy around edges. Drain and place on bread or toast.
Dress with mayo, tomato, or lettuce as desired.
Kale & Apple Soup
1 large bunch kale (about 10 ounces)
1/4 cup cubed pancetta or sliced bacon (about 2 ounces)
4 cups warmed chicken or vegetable stock, divided
2 tablespoons olive oil
1/2 whole yellow onion, chopped
1/4 teaspoon salt
1 medium apple, cored and chopped
1/4 cup crème fraiche, mascarpone cheese, or plain yogurt
Freshly ground black pepper
Wash the kale and remove the bottom inch of stem. Chop roughly into 1-inch pieces.
In a large skillet over medium heat, sauté the pancetta for 1 minute or until just barely showing color. Add the kale and stir to coat with rendered fat. (Add a glug of olive oil if pancetta didn't render enough fat to keep the kale from sticking to the pan.) Cook, stirring, until the kale begins to wilt, about 5 minutes. Add 2 cups chicken stock, lower heat to medium-low and cook, stirring occasionally, for about 10 minutes.
Transfer the mixture to a blender, or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.) Puree, starting on the lowest speed, until smooth. (When working with hot liquids in a blender, it's wise to hold down the lid with a kitchen towel in case some liquid escapes when the motor is running.) Puree the second batch if necessary. Pour into a large bowl and set aside.
In the same skillet over medium heat, heat the olive oil and cook the onions with the salt until the onions just barely show color, stirring for about 3 minutes. Add the chopped apples and cook, stirring occasionally, for 5 minutes, or until the apples soften and onions are translucent. Stir in the remaining broth.
Transfer the mixture to the blender, splitting into two batches if necessary. Puree until smooth.
Combine the pureed apple and onion mixture with the kale mixture and whisk to combine. If soup seems too thick, add more stock or water until it reaches the desired consistency.
Reheat if necessary, and serve garnished with a dollop of crème fraîche, mascarpone cheese, or plain yogurt and a few grinds of black pepper.
Roasted Broccoli Sweet Potato Chickpea Salad
A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.
PREP TIME 5 minutes COOK TIME 25 minutes TOTAL TIME 30 minutes
1 large, sweet potatoes, sliced into 1/4-1/2-inch rounds (or sub two small per 1 large // organic when possible)
1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)
2 Tbsp olive, grape seed or melted coconut oil
1 healthy pinch each salt and black pepper
1 tsp dried dill (optional // or sub 2 tsp fresh dill per 1 tsp dried)
1 medium red bell pepper (thinly sliced // leave raw or roast with broccoli // optional)
1 15-ounce can chickpeas (drained, rinsed, thoroughly dried)
1 Tbsp olive or grape seed oil
1 Tbsp tandoori masala spice*
1 tsp coconut sugar
1 healthy pinch sea salt
1 pinch cayenne pepper or red pepper flake (optional)
GARLIC DILL SAUCE
1/3 cup hummus (or store-bought)
3 large cloves garlic, minced
1 tsp dried (or sub 2 tsp fresh dill per 1 tsp dried)
2 Tbsp lemon juice
Water (to thin)
Preheat oven to 375 degrees F baking sheets with parchment paper (or grease lightly).
Add rinsed dried chickpeas to a mixing bowl and season with oil, tandoori spice*, coconut sugar and salt. Toss to combine.
Add sweet potatoes and chickpeas to one sheet, and the broccoli to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper – toss to combine. Sprinkle with dill (optional). Then arrange in a single layer.
Bake both for a total of 20-25 minutes, rotating the pans once near the halfway point. You can flip the sweet potatoes over to encourage even baking, but it’s not necessary. You’ll know the broccoli is done when it’s golden brown, the sweet potatoes will be tender, and the chickpeas will begin firming up and taking on a slight crunch. Set aside.
While vegetables and chickpeas are baking, prepare dressing by adding hummus, garlic, dill, and lemon juice to a small mixing bowl and whisking to combine. Then add only enough water to thin until pourable. Set aside.
To serve, divide vegetables and chickpeas between two serving plates, add bell pepper (optional), and drizzle with dressing, or serve on the side.
Best when fresh, though leftovers keep stored separately for 2-3 days in the
refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.
*Tandoori masala is an Indian seasoning blend. I typically buy it from Whole Foods (whole foods brand). But you can easily make your own by mixing: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp smoked paprika, 3 tsp ginger powder, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.
Mexican Roasted Broccoli
Banana Split Dessert
This Banana Split Dessert is made with a sweet graham cracker crust and layers of all of your favorite banana split flavors in an easy no bake recipe. Perfectly creamy and delicious!
Prep Time 20 minutes Chill Time 1 minute
For the crust:
2 ½ cups graham cracker crumbs (about 2 ½ packets)
¾ cup salted butter melted
¼ cup light brown sugar
For the filling:
14 ounces sweetened condensed milk
12 ounces cream cheese softened
1 cup crushed pineapples well drained
2 tablespoons lemon juice
2 to 3 bananas sliced
4 cups whipped topping about an 8 ounce container
1/3 cup pecans finely chopped
12 to 16 maraschino cherries
For the Crust
Prepare a 9×13 baking dish by lightly spraying it with cooking spray and then setting it aside.
Stir the graham cracker crumbs, melted salted butter and light brown sugar in a large bowl until combined.
Press mixture into the bottom of the baking dish to create a crust. Refrigerate for 20 to 30 minutes while preparing the filling.
For the Filling
Combine cream cheese and sweetened condensed milk in a large bowl. Using a mixer, beat together for 1 to 2 minutes or until light and fluffy and no lumps remain.
Beat in the crushed pineapple and lemon juice.
Pour mixture over graham cracker crust and spread it evenly.
Add a layer of sliced bananas on top. Spread whipped topping over banana layer. Chill until ready to serve.
Just prior to serving, drizzle chocolate syrup over the entire dish and then sprinkle chopped pecans. Top it off with maraschino cherries and serve.
Meal # 3
Entrée (Main Course)
Broccoli and Sweet Potato Stir Fry
2 cup, chopped Broccoli, cooked, boiled, drained, without salt
2 small, sweet potato
2 tbsp chopped Onions
2 dash Salt, table
2 tbsp, ground Spices, pepper, black
2 fl oz Lemon juice, fresh
2 tbsp Parsley, fresh
2 tsp, whole cumin seeds
2 tsp Oil, olive, salad, or cooking
Nectarine and Kale Salad
2 large bunches lacinato kale 1 tablespoon freshly squeezed lemon juice 1 teaspoon kosher salt 2 tablespoons orange muscat vinegar or champagne vinegar 3 tablespoons freshly squeezed orange juice 3 tablespoons olive oil 2 ripe yellow nectarines, pit removed and sliced into wedges Kosher Salt and freshly Ground Black Pepper Freshly grated parmesan cheese to finish
Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large bowl.
Add lemon juice and salt to kale and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will darken in color). Add orange juice, vinegar, and oil and toss to coat and set aside while you prepare the rest, at least 20 minutes.
Taste salad and add more salt or vinegar, as needed. Add nectarines and the freshly grated cheese. Divide amongst plates and serve.
Pan-Cooked Summer Squash with Tomatoes and Basil
2 tablespoons extra virgin olive oil
1 ½ pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1-pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)
Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan and set aside.
Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent, and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot or allow to cool and serve at room temperature.
Advance preparation: You can make this a day or two ahead of time. Keep refrigerated and reheat gently on top of the stove. The dish is also good cold, doused with a little lemon juice.
Fuji Apple Cream Cheese Dessert