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