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
Lacinato Kale
Red Beets with tops
Portabella Mushrooms,
Jicama (In Large & Jumbo baskets only)
Bi-Color Corn,
Broccolini
Green Peppers,
Baby Arugula (In the Jumbo baskets only)
Bartlett, Pears
Bananas
MEAL 1
Beef and Corn Baked Stuffed Peppers
Ingredients
4 large green bell peppers
1 to 1 1/2 pounds lean ground beef
2 tablespoons onions, chopped
1/2 teaspoon salt, seasoned or regular
1/4 teaspoon freshly ground black pepper
12 to 14 ounces whole kernel canned corn
1 1/2 cups cooked rice
1 8-ounce can tomato sauce
Heat the oven to 350 F. Lightly grease a shallow 3-quart baking dish.
Cut tops off of the peppers; remove seeds and membranes.
Bring a large saucepan of water to a boil. Reduce the heat to low and add the peppers. Cook the peppers in the simmering water for 10 minutes.
In a large skillet over medium heat, brown the ground beef with the onions; pour off excess grease.
Add seasonings, rice, corn, and tomato sauce. Heat until hot and bubbly.
Spoon the ground beef filling mixture into the boiled bell peppers; place in casserole dish. Place extra filling, if any, around stuffed peppers.
Bake the stuffed peppers at 350 F for 20 minutes.
Enjoy!
Jicama and Black Bean Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. —Jeanette Marks, Ashland, Kentucky
Ingredients
3 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chopped peeled jicama
1/2 cup chopped green pepper
1/2 cup chopped tomato
3 tablespoons minced fresh cilantro
DRESSING:
1/3 cup olive oil
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon pepper
Minced fresh cilantro, optional
Directions
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Grilled Portobello Mushrooms with Walnut Arugula
These Grilled Portobello Mushrooms are a great vegetarian dish to serve as a side dish or main at a summer BBQ.
Prep Time
10 minutes mins
Cook Time
10 minutes mins
Total Time
20 minutes mins
Course: Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan, Whole30 Servings: 4 people Calories: 697kcal Author: Every Last Bite
INGREDIENTS
2–3 cups chopped kale, stems removed (I like Lacinato kale)
2–3 tablespoons olive oil
Juice of 1 lemon
Kosher salt
8 ounces goat cheese, at room temperature
2 large oranges, peeled and cut into half moons or diced
8 small cooked beets, diced (I like to use pre-steamed packaged beets)
½ cup pistachios, chopped
2 tablespoons chopped
Honey for drizzling
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INSTRUCTIONS
Add the kale to a large bowl and drizzle it with olive oil, lemon juice and a large pinch of salt. Use your hands to massage the kale until it begins to soften a bit.
Prepare the oranges: Slice off the top and bottom, then use your knife to carefully remove the skin and pith of the orange. Cut into rounds, then into half moons, then dice into bite sized pieces. Set aside.
Use a rubber spatula to spread the goat cheese onto the bottom of the serving platter. The goat cheese doesn’t need to cover the entire surface of the platter, the salad will be piled on top.
Add the massaged kale on top of the goat cheese. Add on the diced oranges, beets, pistachios and mint, then drizzle with honey and a pinch of salt and pepper to finish. Serve and enjoy!
Pear & Banana Chia Pudding
Our Overnight Vegan Pear & Banana Oat + Chia Pudding is so healthy, creamy and delicious. Have you ever tried the combination of pear, bananas and cinnamon? Well, it tastes so good, it's heavenly!
Course Beverages, Breakfast, Healthy Smoothies, Raw Vegan, Smoothies, Milkshakes & Juices, Snacks, Whole Foods
Cuisine Fusion
Diet Vegan
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 4
Calories 513.8kcal
Author Christina
Ingredients
3 cup oat milk
6 pears peeled and sliced
2 bananas
1 tsp cinnamon powder
2 cup rolled oats
8 tbsp chia seeds
Instructions
In a high-speed blender, combine the oat milk, pears, bananas and cinnamon powder, and blend until smooth.
Using 4 glasses/jars, pour 1 cup of the blend into each jar. Stir in 2 tbsp of chia seeds and 1/2 cup of rolled oats inside each jar, and combine. Cover the jars with their lids and store in the refrigerator overnight to thicken.
MEAL 2
Sheet Vegetarian Fajitas Recipe
Author: Paige Adams Prep Time: 10 minutes Cook Time: 20-25 minutes Total Time: 30-35 minutes Yield: Serves 6 Category: Main Dishes Method: Roasting Cuisine: Tex-Mex Diet: Vegetarian
Description
Ready in 30 minutes, portobello mushrooms, bell peppers and onions roast on sheet pans in the oven for these simple vegetarian fajitas.
Ingredients
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Juice of 1 lime
1/4 cup olive oil
4 bell peppers, sliced 1/4-inch wide
1 medium red onion, sliced 1/4-inch wide
4–5 portobello mushrooms (about 12 ounces), sliced 1/2-inch wide
1–15 ounce can black beans, drained and rinsed
Flour or corn tortillas, warmed before serving
1 avocado, mashed
Chopped cilantro, cotija cheese and yogurt or sour cream for serving
Instructions
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
To make the marinade, whisk together the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper, lime juice and olive oil in a large bowl.
Stir the peppers, onions and mushrooms into the marinade. Make sure they are all well coated.
Spread the marinated veggies across both sheet pans, leaving the excess marinade in the bowl.
Roast for 20 minutes until they are lightly browned at the edges, rotating the pans halfway through roasting.
Stir the black beans in the remaining marinade in the bowl.
Serve the fajita vegetables with warm tortillas, black beans, mashed avocado, cilantro, cheese and yogurt.
Notes
Pinto beans can be used instead of black beans.
You can use a shredded Mexican cheese blend instead of Cotija cheese.
To make vegan fajitas, do not serve them with yogurt, sour cream or cheese or use plant-based versions.
Roasted Fresh Beets with Peppers and Onions
Recipe By: Alice Morrow
Ingredients
3-6 fresh beets, depending on size
1 red onion, sliced
1 green bell pepper, cut into strips
Olive oil
Sugar
Balsamic Vinegar
Salt and Black Pepper
Instructions
Wash and cut ends off beets. Place in foil lined disposable pans.
Pour olive oil on each one and season with salt and black pepper. Enclose in the foil and bake at 350 for 45 minutes or until you can insert knife easily through it.
Remove from oven, open foil and let cool.
Meanwhile in large skillet, drizzle little olive oil in pan.
Saute the red onion and pepper for 3 minutes (want it crispy and not too wilted.)
Add 2-3 T. of sugar or honey and about â…“ c. vinegar.
Simmer for about 2 minutes. Remove from heat.
Peel beets and either cut into slices or dice shape.
Mix beets into peppers and onions. The juice that is in the pan from roasting beets, pour into your skillet.
Taste for seasoning.
Serve warm
Jicama Kale Salad with Orange Lime Vinaigrette
PREP TIME
15 minutes minutes
TOTAL TIME
15 minutes minutes
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Ingredients
FOR THE SALAD:
6 cups kale chopped
1 jicama julienned or cut into matchsticks
1 red bell pepper julienned or cut into matchsticks
2 carrots julienned or cut into matchsticks
1 avocado cubed
1 mango cut into matchsticks
1/4 cup fresh cilantro chopped
ORANGE LIME DRESSING:
2 oranges juiced
1 lime juiced
1/4 cup extra-virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon ground ginger or 1 teaspoon grated ginger
1 tablespoon fresh chopped cilantro
Instructions
In a small bowl whisk together all dressing ingredients and set aside.
In a large bowl toss kale with all the other salad ingredients.
Toss with desired amount of dressing and serve immediately!
Banana Corn Fritters
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AUTHOR: Catherine McCord
PREP TIME 2 minutes COOK TIME 6 minutes TOTAL TIME 10 minutes
Ingredients
3/4 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon cinnamon
3 medium bananas
2 tablespoons milk
1 egg
1 ear of corn, kernels cut off the cob (or 1/2 cup frozen corn, defrosted)
vegetable or canola oil, as needed
honey, for serving
Instructions
Combine the first 5 ingredients in a bowl and whisk to combine.
In a separate bowl, mash the bananas and add the milk and egg. Whisk to combine.
Add the cornmeal mixture to the wet ingredients with the corn kernels and whisk until smooth.
Place about 1 tbsp of oil in a large sautepan over medium heat.
Place 2 tbsp of the banana/corn mixture in the pan to make each fritter.
Cook the fritters for 3 minutes on each side until golden and cooked through.
Drizzle with honey and serve.
*Allow to cool then place in ziploc bags, label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes until heated through.
MEAL 3
Sautéed portabella mushrooms and broccolini with fried egg
2 portabella mushroom caps
1 yellow onion
2 cloves garlic
8 ounces broccolini di ciccio
2 eggs
1 teaspoon fried garlic
1 scallion
2 tablespoons soy sauce
¼ teaspoon sumac
1 Prep veggies
*Slice mushroom caps into ¼-inch pieces.
*Peel and thinly slice onion.
*Peel and mince garlic.
*Trim ends off broccolini and slice into bite-sized pieces.
2 Sauté veggies
Heat skillet on medium with 1 tablespoon oil. Once oil shimmers, toss mushrooms slices into skillet with a couple pinches of salt and pepper and sauté, stirring occasionally, until soft and slightly caramelized, 4 to 6 minutes. Take off heat and set aside to cool. Add onions to hot skillet, sprinkle with salt and cook until soft and translucent, 4 to 6 minutes. Stir in garlic and cook for another 30 seconds. Take off heat and set aside with mushrooms. Toss broccolini into skillet with a drizzle of oil and pinch of salt. Cover and cook, stirring occasionally, until soft and slightly charred, 6 to 8 minutes. Add mushrooms and onions back to pan and toss to combine. Remove from heat.
3 Fry egg, make sauce
Turn heat on skillet to low with a drizzle of oil. Fry eggs sunny side up until whites set and yolks are runny, 2 to 3 minutes. While that’s cooking, make sauce. Mince the scallion, then combine with soy sauce and fried garlic.
4 Plate, garnish
Divide mushrooms and broccolini evenly between two plates. Top each plate with a fried egg and sprinkle with sumac. Drizzle with a little soy scallion sauce, adding more to your liking.
Beet Salad with Arugula and Balsamic Vinaigrette
Ingredients for Beet Salad with Arugula:
6 medium (2 lbs) beets
5 oz (6 cups) baby arugula, rinsed and spun dry
4 oz or 1/2 cup feta cheese, diced or crumbled**
1/2 cup pecans, toasted
1/2 cup dried cranberries
Balsamic Vinaigrette Ingredients:
1/2 cup extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp dijon mustard (we love Grey Poupon brand)
1 garlic clove, pressed or finely minced
1/4 tsp salt
1/8 tsp black pepper
How to Make Beet Salad with Arugula:
1. Preheat the oven to 400ËšF. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat in a sheet of foil, wrapping tightly to seal and arrange the beets on the lined baking sheet. Bake in a preheated oven for 1 hour or until largest beet is easily pierced. Remove from oven, unwrap and allow them to cool to room temperature then peel the skins (see Pro Tip Below) and slice into halves and then wedges.
2. Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and cool to room temperature.
3. Transfer the arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, 1/2 cup feta cheese, 1/2 cup toasted pecans and 1/2 cup dried cranberries.
How To Make Balsamic Vinaigrette:
1. In a mason jar, combine all dressing ingredients (1/2 cup extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tbsp dijon mustard, 1 pressed garlic clove, 1/4 tsp salt and 1/8 tsp pepper) and shake well to combine and add to the salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the saladiu salad 🥗 inn
KALE AND CORN SUCCOTASH SIDE DISH RECIPE
Ppp
Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes
Course: Side DishCuisine: American Servings: 6 Calories: 68kcal Author: Chef Dennis Littley
Ingredients
2 cups corn – fresh or frozen off the cob
2 cups fresh kale – chopped in small pieces
1 shallot – finely diced
1 cup grape tomatoes sliced in half longways
sea salt and black pepper to taste
olive oil as needed to saute
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Instructions
In a large saute pan add a little olive oil and allow pan to get hot.
add corn to pan and saute for 2-3 minutes. Season with sea salt and black pepper to taste.
add in chopped kale and shallots, continue to saute for 3-5 minutes. Add additional oil if necessary, or add water.
add in grape tomatoes and remove from heat. Re season with sea salt and black pepper if necessary.
Reheat briefly when ready to serve.
Pear and Banana Crisp
This pear and banana crisp recipe consists of sliced fruit cooked in butter and spices and topped with a crumbly topping.
Course Breakfast, Dessert
Cuisine American
Keyword banana, crumble, fruit, pear
Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes
Servings 6 servings
Calories 234kcal
Author Liza Agbanlog
Ingredients
1 tbsp cold unsalted butter
3 ripe but firm pears peeled, cored and cubed (I used Anjou pears)
1 tbsp packed brown sugar
½ tsp ground cinnamon
Pinch nutmeg
3 large bananas cut into ¼-inch thick slices
Topping:
1/3 cup all-purpose flour
2 tbsp packed brown sugar
2 tbsp granulated sugar
3 tbsp cold unsalted butter
Instructions
In a large skillet, melt the butter over medium heat. Add pears, brown sugar, white sugar, cinnamon and nutmeg. Cook, stirring, occasionally, until pear has softened, about 5 minutes. Stir in bananas. Divide mixture among six (200 ml) ramekins. Set aside.
Preheat the oven to 350 degrees F. In a bowl, combine the flour, brown sugar and granulated sugar. Add the butter. Using your finger or a fork, work the mixture until it has the consistency of coarse bread crumbs. Divide the topping among ramekins.
Place ramekins on a rimmed baking sheet and bake until topping is golden and fruit filling is bubbling, about 35 minutes. Let cool for 15 minutes before serving.
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