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Healthy Recipes for 8/10/23

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

Red Kale

Green Leaf Lettuce, (In Large & Jumbo baskets)

Eggplant, Globe

Leeks

Red Potatoes,

Zucchini, Fancy

Plum Tomatoes Ruby Grapefruit,

Black Plums,

Pineapple (In the Jumbo baskets)




Meal 1




Asian Style Chicken and Pineapple Lettuce Wrap


Yield: 4 Servings

Easy and tasty Asian inspired Chicken and Pineapple Lettuce Wraps

PREP TIME 5 minutes COOK TIME 10 minutes TOTAL TIME 15 minutes

Ingredients

● 1 tbsp. Oil olive oil, canola oil, etc.

● 2 Green onions chopped (reserve green part for the garnish)

● 1 Lbs. Ground Chicken

● 1 cup Mushrooms diced or sliced

● 1 tsp. Onion Powder

● 1 tsp. Garlic Powder

● 2 tbsp. Soy Sauce Lite add more if needed

● 1-2 tbsp. Gochujang Korean Hot Chili Paste

● 1 cup Fresh Pineapple cubed into bite size

● Butterhead Lettuce Boston or any on hand.

● Garnish:

● Green onions green part

● Sesame seeds

● Serve with extra soy sauce


Instructions

● Heat the wok or a pan, until hot. Add Oil and chopped spring onion, then saute for 30-40 seconds.

● Add ground chicken and cook until done, 5-6 minutes.

● Add Mushrooms, diced or sliced, stir well.

● Add Onion powder and Garlic powder, then stir and pour in Soy Sauce and Gochujang. Stir everything well to coat.

● Add in pineapple (read notes). Stir, and sesame seeds and serve with lettuce garnishing it with extra sesame seeds and green onions




Plum and Tomato Salad


This fresh plum and tomato salad might sound like a questionable combination to try, but just give this recipe a try and I guarantee you'll be convinced. Totally tasty, juicy, sweet and tangy, topped with toasted crunchy sesame seeds this salad is lifted to the whole new level.


PREP TIME 10 minutes TOTAL TIME 10 minutes SERVINGS 2

INGREDIENTS

● 300 g tomatoes of choice

● 300 g ripe plums

● 1 handful fresh parsley

● 1 handful fresh basil

● 1 tbsp toasted sesame seeds

Dressing

● 2 tbsp olive oil

● 1 tbsp balsamic vinegar

● ½ tsp salt

INSTRUCTIONs

1. Chop the tomatoes in to bite size pieces.

2. Deseed the plums and cut them into quarters.

3. To a serving bowl add chopped tomatoes and plums together with chopped parsley and basil.

4. Drizzle with olive oil, balsamic vinegar and salt. Mix well.

5. Finally top it freshly toasted sesame seeds and enjoy!




Mashed Red Potatoes and Leeks


Servings: 4 servings Calories: 186kcal Author: Oh My Veggies

Ingredients

● 1 1/2 lbs red potatoes cut into 1-inch pieces

● 1 tbsp olive oil

● 2 medium leeks rinsed thoroughly and thinly sliced

● 1/3 cup soy milk

● salt and pepper to taste

Instructions

1. In a medium saucepan, cover red potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.

2. While potatoes are cooking, heat oil in a medium skillet over medium heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.

3. Combine potatoes and soymilk in a large bowl. Using a potato masher or potato ricer, mash until potatoes reach desired consistency (I like mine chunky!). Fold in leeks and season with salt and pepper.



Chaud-froid of grapefruit, pineapple and lime custard

For 4 people, you will need:

● 3 grapefruits

● 1 pineapple

● 2 tablespoons brown sugar

● 3 egg yolks

● 250 ml milk

● 35 g caster sugar

● 10 g Vanilla sugar

● 1 lime

● a little fresh mint leaves (optional)

● 1 tablespoon Citrus crunch (optional)

● 30 g butter

Times:

Preparation

Resting

Start to finish

1 hour 45 min.

20 min.

2 hours 5 min.

Step by step recipe

1: Prepare the lime custard (crème anglaise): proceed as for the usual recipe, but with these proportions: 3 egg yolks, 250 ml milk, and 35 g caster sugar, don't forget to add zest of 1 lime to milk before boiling.

2: Once the custard is made, cover and leave to cool.

3: Peel 3 grapefruits, you need about 6 segments per guest. Place the segments on a rack over a plate, sprinkle with sugar, and leave at room temperature. This is so that the grapefruit does not produce too much juice when the dessert is finally assembled.

4: Peel 1 pineapple, cut into quarters lengthways, then into slices approximately 1/2 cm (1/4 inch) thick. You should obtain 6 pieces by guest.

5: Just before serving, divide grapefruit segments between serving plates.

6: Melt 30 g butter in a frying pan, clarified if possible. Add the pineapple and brown while stirring frequently. When the pieces are golden, add 2 tablespoons brown sugar, and allow to melt and caramelize, stirring occasionally.

7: Put a piece of pineapple beside each grapefruit segment.

8: Pour the lime custard (crème anglaise) all round, scatter some citrus crunch over, and decorate with a little fresh mint leaves. Serve immediately.

Remarks

For complete success in this recipe there should be a contrast between the cold grapefruit and custard, and hot pineapple.

If you don't have citrus crunch, you could add a pinch of cocoa powder instead, and/or flaked almonds.




Meal 2



Sautéed zucchini, leeks & white beans

Ingredients

2 Large zucchini cut into 2 inch julienne


1 large leek, cleaned and cut into 2 inch julienne


2 cups grape tomatoes cut in half


3 cloves of minced garlic


1-2 lemons


1 Tbsp olive oil


1 15oz. can of organic northern white beans drained and rinsed


1/3 cup chopped fresh basil


salt and pepper to taste


1/4 cup shaved parmesan cheese


Directions



Heat a large saute pan over medium high heat and add olive oil. Saute leeks until softened slightly then add zucchini. Cook until zucchini is heated, but not cooked through. Add tomatoes, garlic, lemon juice, salt and pepper. Let the tomatoes soften a bit then add the beans & basil and gently combine until they are heated. Spoon into bowls and top with parmesan cheese.


Roasted potato with eggplant and leek

Ingredients


1 kg potatoes, cut into 1 inch pieces

1 eggplant cut into 1 inch pieces

2 tsp cumin seeds

2 tsp ground coriander

¾ cup extra virgin olive oil

30 g unsalted butter

2 leeks thinly sliced

½ c Greek yoghurt

1 small clove garlic crushed

Juice of ½ lemon

¼ c slivered almonds toasted

Mint, parsley, coriander leaves


METHOD

1.

Place potato in a saucepan of cold salted water over high heat and bring to the boil. Cook for 10 minutes or until almost tender. Drain and set aside.

2.

Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange potato and eggplant in a single layer on separate trays, scatter each with 1 tsp cumin seeds, 1 tsp ground coriander, 1/4 cup (60ml) oil and season. Roast for 30 minutes, then remove eggplant and cool to room temperature. Increase oven to 220°C and roast potatoes for a further 20 minutes or until golden.

3.

Place remaining 105ml oil and butter in a large non-stick frypan over medium heat, stirring to melt butter. Add leek and 1 tsp salt flakes and cook, stirring, for 25 minutes or until soft and lightly caramelised. Remove from heat and cool.

4.

Whisk yoghurt, garlic and lemon juice together in a bowl and season. Spread onto a serving plate and top with leek, eggplant and potatoes. Scatter with almonds and herbs, to serve. https://www.delicious.com.au/recipes/roasted-potato-eggplant-leek-recipe/ej0fwg33




Grilled Kale Salad with Ricotta and Plums


PREP TIME 20 minutes TOTAL TIME 20 minutes


Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.

Ingredients

4 to 6 Servings

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

2 teaspoons chopped fresh thyme

1 teaspoon honey

Kosher salt, freshly ground pepper

4 medium plums, halved, pitted, thinly sliced

12 large or 16 small curly kale leaves

3/4 cup fresh ricotta


Preparation

Step 1

Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Step 2

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Step 3

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.


Cold Pineapple and Plum Compote


Pareve|Eileen Goltz

Ready In: 1 hour, 10 minutes Prep Time: 10 minutes Wait Time: 1 hour Yield: 12 servings

Ingredients

● 8 cups pineapple chunks

● 2¼ lb. fresh plums, pitted and sliced

● 2 Tablespoons brown sugar

● 3 Tablespoons toasted coconut

Instructions

  1. Combine pineapple chunks and plums large bowl. Sprinkle with brown sugar and toss gently.

  2. Refrigerate for at least 1 hour.

Serve on individual plates and sprinkle each serving with a little toasted coconut just before serving.




Meal 3



Lentil Kale Soup with Potatoes


A nourishing lentil kale soup with hearty potato and flavorful spices. Warm, cozy, and filled with plant-based nutrients.

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour

Author: Kaitlin - The Garden Grazer

Ingredients

● 1 yellow onion

● 2 carrots

● 3-4 cloves garlic

● 2 medium gold potatoes (about 2 heaping cups cubed)

● 1 cup green/brown lentils, uncooked

● 15 oz. can diced tomatoes (or fire-roasted)

● 5 cups vegetable broth (or 4 cups broth + 1 cup water)

● 1/2 bunch kale (curly or lacinato)

● 1 tsp. ground cumin

● 1 tsp. smoked paprika

Instructions

  1. Dice onion and carrot.

  2. In a large stockpot over medium-high heat, sauté onion and carrot for about 7 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)

  3. Meanwhile, mince garlic and dice potato.

  4. Add garlic, potatoes, cumin, and paprika to pot. Stir and sauté 1 minute.

  5. Add 5 cups broth, tomatoes with juice, and lentils (rinsed and drained).

  6. Increase heat and bring to a light boil. Then reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.

  7. Meanwhile, roughly tear/chop kale into bite-size pieces, large stems removed.

  8. Stir in kale during the last few minutes of cooking. Salt/pepper to taste as desired.

Notes

Thickness: This soup is fairly dense. If you prefer yours more brothy, reduce lentils (to about 2/3 - 3/4 cup) or add more broth/water during cooking as desired.




Zucchini Lettuce Salad

TOTAL TIME: Prep/Total Time: 10 min.

YIELD: 4 servings

Ingredients

2 cups shredded leaf lettuce

1/2 cup shredded zucchini

1/2 cup sliced ripe olives

1/4 cup chopped red onion

1/2 cup Italian salad dressing

1/4 cup shredded Parmesan cheese

Directions

1. In a large serving bowl, combine the lettuce, zucchini, olives and onion. Drizzle dressing; toss to coat. Sprinkle with Parmesan cheese. Serve immediately.



Sheet Pan Eggplant and Tomato Bake


Sheet Pan Eggplant and Tomato Bake is tender baked eggplant, topped with naturally sweet late summer tomatoes, and fresh basil. It's very easy to make! The perfect recipe to use up your favorite end of summer vegetables. This recipe is vegan, vegetarian, gluten-free. Suitable for Whole30, Paleo, and Keto friendly.

Prep Time

10 minutes mins

Cook Time

45 minutes mins

Servings: 4 servings Calories: 162kcal AUTHOR: Lora


Ingredients

2 medium eggplants 2.5 lbs total

4 cups chopped tomatoes I used plum tomatoes, cherry tomatoes or heirloom fine to use

2 cloves garlic minced, optional in case you are sensitive to garlic

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

handful of basil leaves to serve

Instructions

Preheat oven to 375 degrees Fahrenheit. Prep a sheet pan by lining it with foil paper. You could also use a 9″x11″ baking dish.

Slice eggplants in half lengthwise and cut crosswise into meat of eggplant. Be sure not to cut through the skin and cube the eggplant, leave the skin intact. The eggplant will still be whole with diagonal cuts.

Place the eggplant on the foil lined baking sheet (or a 9″x11″ baking dish). Set aside.

In a small bowl, add the extra-virgin olive oil, tomatoes, garlic (if using) salt, and pepper. Toss together; set aside.

Brush cut sides of eggplants with olive oil. Add on a bit of salt (about 1/2 teaspoon) and crack on some freshly ground pepper.

Spoon the tomato mixture over the eggplant. Drizzle on some extra-virgin olive oil around the eggplants (about 1 tablespoon).

Place the sheet pan (or baking dish) in the oven for around 45 minutes, or until the eggplant flesh is very soft when gently poked with a fork. If needed, brush with olive oil when it is baking.

Remove from oven.

Let eggplants rest for 5-10 minutes before serving.

Sprinkle on some fresh basil before serving, or serve with whole basil leaves.



Plum Pineapple Rosemary Breakfast Cobbler

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

For the Plum-Pineapple-Rosemary Base

2 small plums, cubed

1/4 cup diced pineapple (I used frozen)

1 small sprig rosemary (or 1/2 a standard-sized one)

2 tbsp orange juice or water

1/2 tsp cornstarch or flour

For the Oatmeal Cobbler

1/4 cup quick cook steel-cut oats (I use Country Choice Organic)

1/4 tsp baking powder

pinch of salt

1/8 cup milk of choice

1/2 tsp vanilla extract

1/2 tsp maple syrup

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin or cast iron skillet with non-stick spray.

  2. Combine the plum and pineapple in a bowl.

  3. Holding a sprig of rosemary at its top, slide your fingers down it, to the bottom, to strip off the needles. Then, gather them together and chop the needles a few times to create pieces that are shorter than half a centimeter. Toss with the plum and pineapple.

  4. Mix the cornstarch into the orange juice until dissolved. Pour over the fruit and toss a couple times. Dump the mixture in an even layer in ramekin or skillet.

  5. In a bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add in wet ingredients: milk, vanilla, and maple syrup. Stir until combined. (Feel free to double the ingredients for the cobbler for a heartier breakfast.)

  6. Drop in clumps (or as one layer, depending on the size of the ramekin you are using) on top of the fruit mixture and bake for 25-30 minutes.



BONUS


Air Fryer Broiled Grapefruit


This warm and juicy grapefruit broiled in an air fryer with a buttery sweet topping is a perfect accompaniment to your Sunday brunch and also makes a lovely dessert or snack. I like to add a pinch of sea salt at the end to really bring out the flavors.


Prep Time: 10 mins

Cook Time: 6 mins

Total Time: 16 mins

Ingredients

● 1 red grapefruit, refrigerated

● 1 tablespoon softened butter

● 1 tablespoon brown sugar

● 2 teaspoons brown sugar

● aluminum foil

● ½ teaspoon ground cinnamon

Directions

  1. Preheat the air fryer to 400 degrees F (200 degrees C).

  2. Cut grapefruit in half crosswise and slice a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around outside edge of grapefruit and between each segment to make fruit easier to eat once cooked.

  3. Combine softened butter and 1 tablespoon brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar.

  4. Cut aluminum foil into two 5-inch squares and place each grapefruit half on one square; fold up the edges of the foil to catch any juices. Set in the air fryer basket.

  5. Broil in the air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.





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