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Recipes for 8/11/22

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

Lacinato Kale,

Green Beans

Delicata Squash

Roma Tomatoes

Celery

Fresh Basil

Baby Spinach (In Jumbo baskets)

Cantaloupe Melon (In large & Jumbo baskets)

Bananas

Valencia Oranges




Meal #1




Entrée (Main Course)

Slow-Cooker Vegetable Soup


Make this low-calorie vegetable soup recipe with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables.


Active: 35 mins Total: 4 hrs 35 mins

Servings: 8


Ingredients

Ingredient Checklist

  • 1 medium onion, chopped

  • 2 medium carrots, chopped

  • 2 stalks celery, chopped

  • 12 ounces fresh green beans, cut into 1/2-inch pieces

  • 4 cups chopped kale

  • 2 medium zucchinis, chopped

  • 4 Roma tomatoes, seeded and chopped

  • 2 cloves garlic, minced

  • 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed

  • 4 cups low-sodium chicken broth or low-sodium vegetable broth

  • 1 Parmesan rind (optional)

  • 2 teaspoons salt

  • ½ teaspoon ground pepper

  • 2 teaspoons red-wine vinegar

  • 8 teaspoons prepared pesto


Directions



  • Step 1

Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.

  • Step 2

Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Serving Size:

1 1/2 cups



https://www.eatingwell.com/recipe/261637/slow-cooker-vegetable-soup/?printview


Side #1

Homemade Veggie Packed “Sausage” Rolls



Ingredients


§ 1 brown onion peeled

§ 1 clove garlic peeled

§ 2 small carrots peeled

§ 1 celery stalk

§ 1-17 oz can kidney beans drained and rinsed

§ 1 cup rolled oats

§ 1 tomato or 5 cherry tomatoes

§ 3 stalks kale chopped

§ 4 sheets puff pastry

§ 1 egg

Instructions

1. Leave the pastry sheets on the bench to defrost.

2. Preheat the oven to 325*F and line two baking sheets with baking paper.

3. Blend the onion, garlic, carrot, celery, kidney beans, oats, tomato, and kale together into a food processor.

4. Slice each pastry sheet into 6 equal rectangles so that you make 24 rolls in total.

5. Place a spoonful of the mixture down the center of each pastry rectangle.

6. Fold the pastry into a roll and pinch the edges together with your fingertips.

7. Place each sausage roll seam side down onto the lined baking tray.

8. Place any leftover mixture in the freezer to use another day.

9. Beat the egg in a small bowl and brush each sausage roll with the egg wash.

10.Bake in the oven for 25-30 minutes or until golden brown.

11.Store the cooled sausage rolls in the fridge for up to 3 days.

This homemade sausage roll recipe has only 80 calories per roll.




https://www.healthymummy.com/recipe/homemade-veggie-packed-sausage-rolls/






Side #2


Roasted Delicata Squash with Orange and Thyme


MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 20 minutes


1 Delicata squash 2 tablespoons freshly squeezed orange juice 1/2 teaspoon grated orange zest 1 tablespoon extra-virgin olive oil 2 teaspoons Grade A Dark Amber maple syrup 1 teaspoon chopped fresh thyme 1/4 teaspoon sea salt Freshly ground black pepper

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Cut off the stem end of the squash, use a melon baller to scoop out the seeds, and cut the squash into in 1/4-inch-thick rounds; alternatively, cut the squash in half lengthwise, scoop out the seeds, and cut the squash into 1/4-inch-thick semicircles. Put the squash, orange juice, orange zest, olive oil, maple syrup, thyme, salt, and a few grinds of pepper in a large bowl and toss until the squash is evenly coated. Use a slotted spoon to transfer the squash to the lined baking sheet, spreading it in a single layer. Reserve the liquid in the bowl. Bake for 10 minutes, then flip the squash over and baste with the reserved liquid. Bake for 10 more minutes, until the squash is tender.

COOK'S NOTE: If you have a melon ball scooper, now is the time to take it out of hibernation; it’s the perfect instrument for scooping out squash seeds.



https://www.rebeccakatz.com/recipe-box/roasted-delicata-squash-with-orange-and-thyme






Mexican Roasted Broccoli


Dessert

After School Cantaloupe Smoothie by Otto


Remove seeds and skin from 1/2 a cantaloupe.

Chop and put in blender (you may chop and freeze and then use frozen for an icy cold smoothie).

Add a scoop of honey or vanilla yogurt, or plain yogurt and add honey to taste.

A pinch of cinnamon or cardamom (optional).

Add milk. Blend until smooth. Yum!


http://www.turniprock.com/blog/category/Delicata+Squash





Meal #2


Entree ( Main Course)

Mediterranean Tuna-Spinach Salad


This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.


Total:10 mins

Servings:1


Ingredients

  • 1 ½ tablespoons tahini

  • 1 ½ tablespoons lemon juice

  • 1 ½ tablespoons water

  • 1 5-ounce can chunk light tuna in water, drained

  • 4 Kalamata olives, pitted and chopped

  • 2 tablespoons feta cheese

  • 2 tablespoons parsley

  • 2 cups baby spinach

  • 1 medium orange, peeled or sliced


Directions


Whisk tahini, lemon juice and water together in a bowl.

Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.




https://www.eatingwell.com/recipe/251355/mediterranean-tuna-spinach-salad/






Side #1


SWEET + SPICY GRILLED CANTALOUPE


Grilled fruit is one of the most underappreciated summer joys, in my opinion! You might be familiar with grilled peaches, but the list of delicious fruit doesn't have to end there. Grilled cantaloupe is next level and the combination of the smoked paprika and the honey really makes it a taste treat sensation!

Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes



Ingredients

· ripe cantaloupe

· smoked paprika

· honey

Instructions

1. Slice cantaloupe in ½" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).

2. Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.

3. If grilling other foods, cook cantaloupe last.




https://www.lucismorsels.com/sweet-spicy-grilled-cantaloupe/











Side #2


KALE BANANA MUFFINS


Ingredients

· 1 egg

· 2 cups kale

· 1 ripe banana

· 1/3 cup maple syrup

· 2 tablespoons coconut oil

· 1/2 cup unsweetened applesauce

· 2 teaspoons vanilla extract

· 1.5 cups whole wheat flour

· 1 teaspoon chia seeds

· 1 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon salt

Instructions

1. Preheat oven to 350. Combine egg through vanilla extract in a blender or food processor until well blended. In a mixing bowl combine flour through salt with a whisk. Add wet mixture to dry ingredients and stir with a spoon. Will be thick, like a pancake batter. Spoon mixture into muffin tin that has been greased or sprayed with cooking spray. If making mini muffins cook for 12 minutes. If making regular muffins, cook for 17 muffins. Cool and enjoy!



http://veggingattheshore.com/2016/09/kale-banana-muffins/






Dessert

Ultimate Orange Cake


This versatile recipe can be made using a Bundt pan, two loaf cakes or using a muffin pan for 24 individual cakes. The recipe has baking times for all three options.


PREP20 minutes COOK50 minutes TOTAL1 hour 10 minutes

Ingredients

For the cake:

· ▢2½ cups all-purpose flour sifted

· ▢¾ teaspoons baking soda

· ▢½ teaspoon salt

· ▢4 large eggs

· ▢1½ cups granulated sugar

· ▢½ cup canola oil

· ▢½ cup butter melted

· ▢1¼ cups freshly squeezed orange juice 3-4 large oranges

· ▢2 tablespoons orange zest plus more to taste*

For The Glaze:

· ▢⅓ cup fresh orange juice 1-2 orange

· ▢2 teaspoons orange zest

· ▢1 cup sugar

Instructions

1. Preheat oven to 350°F/180°C. Grease your pan and set aside.

2. In a medium bowl combine the flour and baking soda and salt. Set aside.

3. In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

4. With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).

NOTE: depending on the brand of flour you use, the batter may be quite wet.

5. Add batter to the prepared pan. Bake 50-60 minutes for a 12 cup/10-inch bundt pan until a cake tester inserted into the center comes out clean (see recipe notes for more pans and cooking times).

6. While the cake bakes, mix together the orange juice, zest, and sugar to make the glaze.

7. Allow to cool 30 minutes in the pan before turning out onto a cooling rack and adding the glaze.

8. While the cake is still warm, remove from pan, prick the cake all over with a skewer and then pour over the glaze.

9. Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cake to the clean paper and pour the glaze that dripped off the cake onto the baking paper over the cake. You may have to repeat this step a few times. Once glazed the juice will sink into the cake and the sugar will form a lovely, crisp topping.

*My original recipe called for 4 tablespoons of zest in the cake, but many users found it too strong so I changed it to 2 tablespoons. You can add more if you like a stronger orange flavor. Be sure to only zest the orange part of the peel the white is bitter and will be unpleasant.

Alternate cake size baking times:

Two 8×4 loaf pans, bake 40-50 minutes

24 Muffins, bake 20-25 minutes

Two 8 or 9-inch round pans, bake 25-30 minutes

Two 8 inch square pans, bake 25-30 minutes

To avoid sticking to the pan, allow the cake to cool in the pan for 30 minutes.

With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite. For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving.