The following recipes are 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
French Green Beans (In the large and Jumbo baskets)
Autumn Bartlett Pears
Red Plums (In the Jumbo baskets)
Vegetarian casserole with three beans
Beans, tomato and spinach for when it's cold outside: this veggie green bean casserole has a kick and is perfect for meat-free Monday with the family. High protein and only 153 calories per serving.
onion 1 large, finely chopped
garlic 1-2 cloves, crushed
ground cumin 1 tbsp
chopped tomatoes 400g tin
kidney beans 200g tin, rinsed and drained
cannellini beans 200g tin, rinsed and drained
green beans 100g, chopped
spinach 100g, washed and roughly chopped
Cook the onion and garlic in a little olive oil until softened. Add the cumin and cook for a minute. Tip in the tomatoes, plus a cup of water and simmer for 10 minutes, until thickened. Add all the beans and cook for 5 minutes. Add the spinach and cook for another 5. Serve with crusty brown bread.
Delightful Delicata Squash & Sweet Potato Soup
Skill Level: Medium
Servings : 4
Prep Time : 10m
Cook Time : 50m
Ready In : 60m
Who doesn’t love fall, and all the comfort foods that go with it? This is a soup recipe that features a few of the delights of this wonderful season such as squash, sweet potatoes, and dried herbs from the garden. No dairy is needed to make this soup rich and creamy thanks to the toasted hazelnuts. This recipe is worth every minute of cooking time to get to sit down to a cozy and flavorful bowl of homemade soup.
1 medium Delicata squash, peeled and diced (or other squash such as butternut)
1 medium sweet potato, peeled and diced
1 small, or 1/2 large onion, diced
2-3 cloves garlic
1 pear, chopped
1/4 cup hazelnuts
3 Tbsp olive oil
1/4 tsp dried thyme + 1/4 tsp "Poultry Seasoning"
1 cup vegetable broth
2 cups water
1/3 cup orange juice
Preheat the oven to 400º F. Prepare your squash and sweet potato accordingly (peel and dice), and toss the pieces with 1 Tbsp olive oil. Roast in the oven on a pan for about 25 minutes. The pieces will continue cooking once added to the soup pot.
While the squash and sweet potato are roasting, add 2 Tbsp olive oil to a soup pot along with the garlic (either leave as a whole clove smashed, or mince it) and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.
After your oven veggies are done roasting, set the oven temperature to 350º F. Add the vegetable broth, water, spices, and roasted veggies to the soup pot. Simmer for 15-20 minutes.
While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.
Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.
To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.
Fusilli with Creamed Leek and Spinach
3/4 pound fusilli
1 1/2 tablespoons extra-virgin olive oil
1 large leek, white and light green parts only, thinly sliced
1 cup heavy cream
4 cups packed baby spinach (4 ounces), coarsely chopped
1/2 cup lightly packed basil leaves, finely chopped
Kosher salt and freshly ground pepper
In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.
Peach-Vanilla Yogurt Smoothie
Enjoy this very refreshing, tasty drink for breakfast or a snack. You can build from this recipe and modify it too. For variety, you can try different fruits, or you can decrease fat and calories by using a “light,” low-fat soy milk or replace with skim milk.
1 cup fortified, plain soy milk 1 fresh peach, skin left on (can substitute 2 canned halves – canned in own juice) ½ cup nonfat vanilla frozen yogurt
Blend ingredients together and serve.
(Makes 1 serving)
Calories: 248 Fat: 6 g Saturated Fat: 1.7 g Protein: 17 g Carbohydrates: 32 g Fiber: 2 g Soy Protein: 10 g
Roasted Maple Delicata Squash
This delicious, thin-skinned winter squash has a few cool nicknames, namely Bohemian Squash, Sweet Potato Squash, and Peanut Squash. Whatever you call it, it tastes delicious in this recipe!
PREP TIME20 mins
COOK TIME20 mins
TOTAL TIME40 mins
2 delicata squash
1 tbsp olive oil or melted butter plus a little extra for greasing the baking sheet