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
2 tbsp maple syrup
dash of cinnamon
sea salt & black pepper to taste
Preheat the oven to 400 degrees and coat a baking sheet lightly with olive oil or butter.
Cut the squashes in half and scoop out the seeds with a spoon. Cut into half-inch slices.
Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined.
Toss the squash slices in the maple syrup mixture and place onto the baking sheet. Season with a bit of sea salt and black pepper to taste.
Bake for about 8 minutes, then flip. Continue to bake for another 8-10 minutes, then flip the squash again. Continue baking for a few more minutes until the squash is fork tender. Finish under the broiler for 45-90 seconds or until the skin becomes a bit crispy. Watch carefully to ensure the squash doesn’t burn.
Remove from the oven and let cool for a few minutes before serving. Enjoy!
Roast Cod with Leeks, Plum Tomatoes, and Wilted Spinach
Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.
2 tablespoons freshly grated ginger, with juices
2 tablespoons low-sodium soy sauce
5 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon freshly ground black pepper, plus more to taste
2 pounds leeks, trimmed, cut across into 3/4-inch rings, and washed
2 pounds plum tomatoes, quartered into wedges
6 five to six-ounce cod fillets, or steaks, skin on, 1 to 1 1/4 inches at thickest point
Salt to taste
1 pound fresh spinach, well washed
Olive-oil cooking spray
Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.
Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.
Look for cod fillets that have skin on one side. If they are not available in your area, use cod steaks, and remove the skin before serving.
Orange, walnut & stilton salad
Cook: 15 mins
This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek meal
Spinach and lettuce salad greens
1 tbsp walnut oil (or Extra Virgin Olive Oil)
85g walnut piece , roughly chopped
140g stilton , crumbled blue cheese, or vegetarian alternative
Wash salad greens in cold water, drain and cut into bite size pieces. Place into a large bowl.
Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith.
Whisk the walnut oil into the orange juice, season, and pour over the salad leaves.
Toss the salad, then arrange on a large platter.
Scatter over the orange segments, walnuts and crumbled stilton blue cheese.
Baked Fruit with Honey - Simple, Quick, Easy and Delicious!
6 pieces of stone fruit (peaches, nectarines and/or plums) 2 pears 2 cinnamon sticks Juice of 1 orange and zest of ½ orange ⅓ cup honey 1 tbsp brown sugar
Preheat oven to 400F.
Cut fruit thinly and place in a baking tray with the cinnamon, orange juice and zest.
Drizzle with honey and sprinkle with sugar.
Bake until golden (about 20-25 minutes) and serve with yoghurt, ice-cream or custard. This is really good cold the next day on muesli.
Roasted Sweet Potato & Delicata Squash With Pesto Pecorino Romano
Delicata squash is the candy of all squash. It’s sweet, gentile, and super easy to work with. It’s texture is also smoother and like that of a potato compared to any other in the squash family. Delicata is my favorite because I can easily work it into so many recipes with ease. Paired with a little pesto, cheese, and baked for 40 minutes–it becomes a delicate, amazing (almost french fry-like) co-star to this sweet potato dish.