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 Kale NC
French Green Beans, (In large & Jumbo baskets) Rainbow Carrots White Corn, Portabella Mushroom Zucchini, Fancy Bananas Autumn Bartlett Pears, Extra Fancy Nectarines ( just a few available)
Entrée (Main Course)
Portobello Mushroom Tacos with Poblanos and Charred Corn
This recipe is adapted from Pamela Salzman's new cookbook Kitchen Matters. I served my tacos with some organic corn tortillas, quick pickled shallots and avocado on the side (see note).
Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 6
4 Poblano peppers (often mislabeled as “Pasilla peppers”)
2 Tablespoon extra-virgin olive oil
4 Portobello Mushrooms , thickly sliced (about 1/2-inch thick)
1 cup frozen fire-roasted corn or regular sweet corn kernels , preferably organic, thawed or freshly cut from the cob
freshly ground black pepper to taste
½ teaspoon ground cumin
Preheat the broiler to high and position rack 6 inches below heat source. This is usually the second level. Place poblanos on a baking sheet and broil until blackened on all sides, turning every couple of minutes. Set aside in a bowl and cover for at least 15 minutes, or until cool enough to handle. Rub off the skin, remove the seeds, and thickly slice (about ½-inch thick).
In a large skillet, warm the olive oil over medium heat. Add portobellos and sauté until tender, 5-6 minutes. Add the corn, sliced poblanos, a sprinkle of salt and black pepper to taste, and the cumin. Sauté until corn is warmed through. Taste for seasoning.
Serve with warm corn tortillas and your desired accompaniments.
If you don’t mind one more step, doing a quick pickle on the shallots is a delicious way to upgrade them, especially if you don’t like the flavor of raw onion. Toss them with 1 tablespoon cider vinegar, 1 teaspoon honey, and 1/2 teaspoon salt and let them sit for 10 minutes while the mushrooms are cooking. You can also make up to 2 weeks in advance.
Keto Bacon Zucchini Fries
2 Zucchinis small or medium
8 Strips Bacon
Preheat oven to 425 F. Then cut the zucchinis into 4 lengthwise spears. Line a baking tray with parchment paper.
Wrap 1 strip of bacon around each zucchini spear and place them onto the parchment paper lined pan. bake for 25 - 28 minutes depending on desired crispiness.
Pouring off some of the bacon fat partway through cooking will help keep the zucchini from getting to soggy and will also help the bacon get crispier.
Using a thicker baking pan is important for this recipe because a thin baking pan could warp in while baking causing the grease to spill onto the bottom of your oven.
You must use Parchment paper Not waxed paper. You can also use a baking rack over a baking pan, or a non greased cookie sheet if preferred.
Serve with a side of Keto Approved Ranch Dressing.
ROASTED GREEN BEANS AND CARROTS - CACIO E PEPE STYLE
These roasted green beans and carrots are a show stopper! Rainbow carrots and tender green beans are roasted then tossed with butter, pecorino cheese, and pepper - for a cacio e pepe twist! Not only do they taste amazing, but it’s an easy one pan dish that you'll make again and again.
Prep Time5 mins Cook Time20 mins
½ lb carrots trimed and halved
½ lb green beans trimmed
2 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp rosemary
¼ cup pecorino or parmesan
1 tbsp salty butter
1 tbsp lemon juice
Preheat oven at 400F degrees.
Place veggies on baking sheet and drizzle with olive oil then toss with salt, pepper and rosemary. Space the veggies out on the baking sheet and then place in the oven.
Roast 400 for 20 minutes until tender.
Remove the sheet pan from oven and immediately toss with butter, a drizzle of lemon juice, and half the cheese.
Season with more salt and pepper to taste.
Plate and finish with the remaining cheese on top.
Dairy-Free Banana-Pear Ice Cream
This dairy-free dessert will delight even the most sensitive of stomachs.
4 very ripe frozen bananas 1 ripe Bartlett pear, peeled and cored 1/2 tsp fresh ginger, grated 1/2 tsp cinnamon seeds from one vanilla-bean pod or 1/2 tsp pure vanilla extract 2 tbsp agave, honey or yacon syrup (available at health-food stores) 2 tsp cocoa powder
Blend all ingredients in blender until smooth.
Transfer to container and store in freezer until ready to serve.
For chocolate drizzle, whisk yacon syrup and cocoa powder together until well combined, then drizzle on top of ice cream.
Entrée (Main Course)
RADIATORE PASTA W/ ZUCCHINI + CORN
Total Time: 30 minutes 2-3 servings depending on the hunger level
Sweet summer corn and zucchini are a perfect pairing in this pasta! Ready in less than 30 minutes, you can have a wholesome homemade meal on the dinner table that’ll please everyone. Feeling fancy? Sprinkle it with a little Parmigiano, or add a little cream. Plus, this inexpensive pasta dish is one of the most delicious ways to use up all that extra zucchini and corn from your summer garden.
5 1/2 ounces radiatore pasta (or fusilli or rotini) (150g)
15 ounces zucchini, sliced (425g)
1 ear (or about 1 cup) fresh or frozen sweet corn (150g)
2 tablespoons extra virgin olive oil, or more to taste (28g)
salt to taste
crushed red peppers (optional)
Prepare the veggies. Wash and slice zucchini into rounds and set aside. Wash cut the corn off of the cobb and set aside.
Cook the zucchini. Heat a large skillet with 1 tablespoon of olive oil on medium-hi heat. Place the zucchini rounds in the skillet in s single layer. Season the zucchini with salt and cook until golden brown. Using a pair of tongs, turn the zucchini over and cook on the second side until golden. Repeat with remaining zucchini until all are cooked. Place them in a dish and set them aside while you cook the corn.
Sauté the corn. In the same skillet, sauté the corn for a couple of minutes on high heat until they are slightly golden brown and cooked through. Turn off the skillet while you wait for the pasta to cook.
Prepare the pasta cooking water. While the corn is cooking, bring a medium pot of lightly salted water to a boil and cook pasta to “al dente” according to package instructions.
Build the sauce. Just before the pasta is finished cooking, add the zucchini back to the pan with the corn and smash half of it using a fork. Turn the heat back to high and when there are about 3 minutes from the pasta being cooked, add a ladle full of starchy pasta cooking water to the skillet with the corn and zucchini to make the sauce. Add more to make a looser sauce. Taste the sauce and adjust the salt as needed.
Assemble the pasta. Strain the pasta and add it directly to the cooking sauce. Give it a few tosses to coat and serve. Add grated Parm if desired and Enjoy!
If you don’t have fresh corn, use frozen corn instead.
If you don’t have radiatore pasta, use fusilli, rotini, or penne pasta instead.
If you want a slightly creamier pasta, add 1-2 tablespoons of heavy cream, and once the pasta has been tossed and removed from the heat toss in 1/4 cup of grated Parmigiano or Grana Padano cheese.
Kale Salad with Rainbow Carrots and Cranberries
This kale salad is so pretty with its rainbow carrots and has a ton of flavor thanks to its coconut “parmesan,” dried cranberries, and balsamic vinaigrette. This works perfectly as a beautiful side salad, or you can add protein and make it a meal!
1 bunch Lacinato kale torn into tiny pieces, stems removed, (2-3 cups loosely packed)
1 tbsp avocado oil
dash pink sea salt
2 cups brussels sprouts finely sliced
1 cup rainbow carrots thinly sliced
1/2 cup dried cranberries unsweetened
1/2 cup coconut flakes unsweetened
2 tbsp nutritional yeast
1/2 tsp garlic powder
2 tsp avocado oil
dash pink sea salt
3 tbsp balsamic vinegar
2 tbsp olive oil or avocado oil
sea salt to taste
Start by placing the kale pieces in a large bowl. Make sure the pieces are shredded very small. You can tear them by hand or use kitchen shears for this. Then, add about 1 tbsp avocado oil and a sprinkle of sea salt and massage them into the kale leaves by hand for 1-2 minutes.
Add the brussels sprouts, carrots, and cranberries. Set aside.
Make the coconut parmesan. In a food processor, combine the coconut parmesan ingredients and blend. Leave some little lumps in it for texture (if desired).
Add the coconut parmesan to the salad.
Make the dressing. Serve the salad with the dressing drizzled over-top. Enjoy!
Storage: This salad (like most) is best eaten fresh. If you want to make it and save for later, this can be done 1 day in advance, but be sure to wait on adding the olive oil and vinaigrette until it’s almost time to serve. Store the veggies in an air-tight container until you're ready to use them.
Sautéed Green Beans and Pears
1 (12-oz.) package frozen steam-in-bag whole green beans or fresh green beans/trimmed
2 peeled and sliced pears
2 tablespoons butter, melted
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
Salt and freshly ground pepper to taste
Prepare green beans according to package directions. Meanwhile, sauté pears with melted butter, brown sugar, and balsamic vinegar in a large skillet over medium-high heat 5 minutes or until crisp-tender. Stir in hot green beans, and sprinkle with salt and freshly ground pepper to taste.
Mexican Roasted Broccoli
Chocolate Chip Zucchini Brownies
Rich and fudgy brownies made with zucchini, but you will never know it. They are SO good!
PREP TIME10 mins COOK TIME30 mins TOTAL TIME40 mins SERVINGS18
1 1/2 cups granulated sugar
1/2 cup canola oil or vegetable oil
2 cups all-purpose flour
1/4 cup unsweetened cocoa
2 cups shredded zucchini don't squeeze out the moisture
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/4 cups semi-sweet chocolate chips divided
Preheat oven to 350 degrees F. Grease an 9x13 baking pan with cooking spray, set aside.
In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded zucchini, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the zucchini is added. Stir in one cup of the chocolate chips.
Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
Cool completely on a wire rack. Cut brownies into squares and serve.
Meal # 3
Entrée (Main Course)
Chicken Chowder Stuffed Zucchini
Using cooked rotisserie chicken, frozen corn, and sweet cherry tomatoes, you can have a summer chowder in under an hour, served in a crispy-tender zucchini boat. While bacon isn’t totally crucial in this dish, it is an ingredient packed with more potential than meets the eye: rendering it provides a salty, flavorful fat you can then brush onto your roasted zucchini and use to start your savory chowder with. Tap in a little smoky paprika and let that creamy dairy dance with tomatoes and basil for some simple, satisfying chowder magic.
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 0 MINS
2 slices bacon, thinly sliced
4 large zucchini, halved lengthwise
Freshly ground black pepper
2 scallions, thinly sliced
4 cloves garlic, minced
3/4 tsp. smoked paprika
1 tsp. ground coriander
1/2 c. cherry tomatoes, halved
1 1/2 c. fresh or frozen corn
2 tsp. cornstarch
3/4 c. half-and-half
1 1/2 c. shredded rotisserie chicken
1 c. shredded white cheddar
1/4 c. thinly sliced basil
In a large skillet over medium heat, cook bacon until golden, 6 minutes. Transfer bacon to a plate and reserve bacon fat.
Preheat oven to 375°. Using a paring knife, score zucchini and scoop out insides, leaving a ¼”-thick border intact. Transfer zucchini boats to a large baking sheet. Brush generously with bacon fat and season with salt and pepper. Bake until just tender, about 15 minutes.
Return skillet to medium heat and heat 2 tablespoons bacon fat. Add scallions, garlic, paprika, coriander, 1 teaspoon salt, ½ teaspoon pepper, tomatoes, and corn. Cook until tomatoes are jammy, 6 minutes. Stir in cornstarch until no lumps remain, then add half & half and bring to a simmer. Reduce heat and cook until thickened, 3 minutes. Remove from heat and stir in cheddar, shredded chicken, and basil until smooth and melty.
Transfer zucchini boats to a 9”-x-13” baking dish and spoon chowder into zucchini. Bake until zucchini is tender, and cheese is melty, 15 to 18 minutes.
Top with bacon before serving.
Pear, kale & ginger smoothie
Ingredients (enough for 3 large glasses)
2 ripe pears, cored and cut in small chunks
2 cups kale, washed and shredded
1 tablespoon fresh ginger, minced
juice from 1/2 lemon
1 1/2 tablespoon honey
1 cup low fat Greek yogurt
1/2 cup low fat milk
Put everything in a Blender and blend until smooth. Drink up!
Grilled Portobello Mushrooms
SERVINGS: 4 servings
4 large portobello mushrooms stems and gills removed, wiped clean
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper optional, plus additional to taste
Canola or vegetable oil for grilling
In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.
Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
To serve, top the portobello mushrooms with the avocado sauce or any topping you like.
Grilled mushrooms are best enjoyed the day they are made but can last for a few days in the refrigerator. I like to cut up the leftovers, then mix them with scrambled eggs for a quick healthy lunch.
MEXICAN SWEET CORN CAKE
1¼ HOURS (25 MINUTES ACTIVE plus cooling
This simple baked treat is ubiquitous in Mexican food markets, street stalls and restaurants. Called panqué de elote, pan de elote or pastel de elote, its texture lands somewhere between cake and cornbread while hinting at custard. In Mexico City, we had it for breakfast, as it’s commonly served, but finished with a dusting of powdered sugar, we think it also makes a casual, homey dessert. Cornmeal is not a typical ingredient in panqué de elote; we add a small amount to account for the fact that fresh Mexican corn used for making this type of cake is starchier and drier than the fresh corn available in the U.S. If you have more than 250 grams (1½ cups) corn after cutting the kernels from the ears, it’s best to save the extra for another use rather than use it in this recipe; the additional moisture may make the cake too wet. Yellow corn yields a cake with a warm golden hue, but white corn also works.
Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer. After adding the flour mixture to the corn puree, don’t whisk vigorously. Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the cake bakes up tender.
3 medium ears fresh corn, preferably yellow, husked
36 grams (¼ cup) fine yellow cornmeal
14 ounce can sweetened condensed milk
57 grams (¼ cup) plain whole-milk yogurt
165 grams (1¼ cups plus 2 tablespoons) all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon table salt
2 large eggs, plus 2 large egg yolks
½ cup grapeseed or other neutral oil
Powdered sugar, to serve
Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray. Using a chef's knife, cut the kernels from the ears of corn. Measure 250 grams (1½ cups) kernels and add to a blender; if you have extra corn, reserve it for another use. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
Cool in the pan on a wire rack for 30 minutes. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour. Serve dusted with powdered sugar.