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 Leaf Lettuce,
Carrots, Orange & Rainbow mixed
Dandelion Greens (In large & Jumbo baskets)
Kent Mangos, (In Jumbo baskets)
Granny Smith Apples
7 Tasty Dandelion Green recipes https://www.ruralsprout.com/dandelion-greens/
Entrée ( Main Course)
CHINESE CUCUMBER SOUP
READY IN: 20mins SERVES: 6
2 Cucumbers, Peeled, Seeded
8 teaspoons sesame oil
8 mushrooms, Washed, Thinly
1 tablespoon rice vinegar or 1 tablespoon white wine
4 scallions, Chopped
1 pinch ginger powder
salt and pepper, to taste
DIRECTIONS Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar, and ginger and blend well. Refrigerate the soup for a few hours and serve cold. Or, reheat and serve hot as the Chinese do!
Black Bean and Corn Salad
Prep: 10 min Inactive: 15 min Yield: 4 servings
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen or fresh corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for flavors to combine, then toss refrigerate until serving.
If using frozen corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Mango And Carrot Salad
Preparation time: 10 mins
100 g sprouted seeds
2 tablespoons olive oil
2–3 tablespoons white balsamic vinegar
100 ml apple juice
2–3 tablespoons Naturally Brewed Soy Sauce
1–2 teaspoons maple syrup
Freshly ground pepperons olive oil
2–3 tablespoons white balsamic vinegar
100 ml apple juice
Prepare the salad by peeling the mango and cutting the flesh off the stone. Slice the mango flesh into thin strips. Slice the lettuce, then wash and dry. Wash and peel the carrots, then shave off thin ribbons using a peeler. Wash the sprouted seeds, if necessary. .
To prepare the dressing
Use a blender to blend 4 tablespoons of sliced mango, the olive oil, vinegar, apple juice, soy sauce and maple syrup together. Season with pepper. Add the dressing to the salad and toss before serving. –2 teaspoons maple syrup
Freshly ground pepper
Sweet Corn Pudding
YIELD 4 servings
TIME 45 minutes
This is corn pudding if it were a creamy dessert
3 ears fresh corn (about 2 pounds), shucked and cut into 3-inch pieces
3 cups/720 milliliters whole milk (or use unsweetened oat milk), plus more as needed
½ vanilla bean, split lengthwise and scraped, seeds reserved, or 1 teaspoon pure vanilla extract
¾ teaspoon kosher salt (Diamond Crystal)
⅓ cup/66 grams granulated sugar
2 tablespoons cornstarch
2 large egg yolks
Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn’t boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.
In a medium bowl, whisk together the sugar, cornstarch, and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.
If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.
Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn’t form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.
Entrée (Main Course)
Greens with Sauteed Mushrooms Recipe
4 cups assorted dark greens
(such as escarole, endive, curly endive, dandelion greens)
1 large shallot, minced
2 cloves garlic, minced
2 cups sliced assorted mushrooms
½ teaspoon Celtic sea salt
¼ teaspoon freshly ground pepper
1 tablespoon clarified butter (ghee)
¼ cup extra virgin olive oil
2 tablespoons sherry wine vinegar
How To Make
Wash and dry the greens and tear into bite size pieces.
Place in a medium sized salad bowl and set aside.
Add the clarified butter and 1 tablespoon of olive oil to a medium sized skillet.
Heat over medium high heat for 1 minute.
Add the minced shallot and garlic and cook, stirring constantly for 1 minute.
Add the mushrooms and sprinkle with salt.
Cook the mushrooms for 3 – 4 minutes, stirring occasionally until the mushrooms are golden brown.
Pour the sherry vinegar into the pan. Using a spatula or a spoon, scrape up any browned bits
on the bottom of the pan.
Cook for 20 seconds.
Add the remaining olive oil and cook for an additional 20 seconds.
Pour hot mushroom mixture over greens.
Toss greens and mushrooms together, making sure to thoroughly coat the greens.
Divide the mixture evenly between two plates and serve.
Sweet Onion and Herb Quiche
My Sweet Onion and Herb Quiche might just be the perfect recipe --- easy to prep, it goes from breakfast to brunch, to lunch, to dinner without blinking an eye. Hot, cold, room temp, or reheated, it's always delicious...food doesn't get any more accommodating.
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10 servings
1 frozen pie crust
1 medium sweet onion
5 large eggs
1 cup half and half
1/3 cup chopped herbs I used thyme and chives
2 Tbsp whole grain Dijon mustard
3 Tbsp Parmesan cheese
1/2 tsp salt
fresh cracked black pepper to taste
1 cup shredded cheese I used an Italian blend, you can use cheddar, or whatever you like
4 ounces goat cheese
Set oven to 400F
Peel and very thinly slice the onion. I used the 1/8 inch setting on my mandolin, but you can use a knife if you like, just get the slices as thin as possible. Break apart the rings and pile the onions right into the frozen (not thawed) crust. Even them out from side to side. you may not need the entire onion if yours is large.
Whisk the eggs and cream together, making sure to break up the eggs completely. Stir in the herbs, mustard, and Parmesan. Add salt and pepper.
Scatter the shredded cheese on top of the onions, and then crumble the goat cheese over that.
Pour the egg mixture over all. Spread out the herbs, if necessary, across the surface of the quiche (they can tend to clump toward the center after you add the liquid.)
Bake for about 50 minutes, give or take, until the quiche is puffed, browned, and set in the center.
Use whatever cheese you like, but I think stronger flavor works best. You might try a smoked cheese.
Sweet onions work perfectly for this quiche because they are mild and delicate and don’t require long cooking. Use any variety you can find, right now it’s Vidalia season, so that’s what I used. Generic sweet onions can be found right next to the regular yellow, white, and red onions in your produce aisle.
You can cut down on calories by using whole or even low fat milk in place of the half and half.
Maple-Glazed Carrots and Apples
Prep 15 min Total 40 Min Servings 2
2medium carrots, sliced (1 cup)
1tablespoon butter or margarine
1medium apple, cut into thin wedges
2tablespoons maple-flavored syrup
1/4teaspoon ground cardamom
Heat 1 inch water (salted if desired) to boiling in 1-quart saucepan. Add carrots. Cover and heat to boiling; reduce heat. Simmer 12 to 15 minutes or until tender; drain.
Heat butter in 6-inch skillet over medium heat until hot. Cook apple wedges in butter 2 minutes, stirring occasionally. Stir in syrup and cardamom. Cook 3 to 5 minutes, stirring frequently, until apples are evenly glazed. Stir into carrots.
Cardamom is a member of the ginger family. Native to India, this aromatic spice is used to flavor both sweet and savory foods.
Keeping the peel on the apple adds extra fiber to this scrumptious side dish.
Coconut Tapioca Pudding with Mango and Lime
Chunky, fresh mango with tangy lime is a great counterpoint to the creamy tapioca pearl puddings here.
Total: 45 mins
1/2 cup small pearl tapioca
2 1/2 cups whole milk
1/2 vanilla bean, halved lengthwise and seeds scraped
One 14-ounce can unsweetened coconut milk
2 large egg yolks
3 tablespoons sugar
2 cups peeled and diced mango
1 tablespoon finely grated lime zest
2 tablespoons fresh lime juice
Step 1 In a large saucepan, combine the tapioca, whole milk, vanilla bean and seeds and a pinch of salt. Bring to a simmer over moderate heat and cook, whisking occasionally, until the tapioca is translucent and tender, about 20 minutes. Whisk in the coconut milk.
Step 2 In a small bowl, whisk the egg yolks with the sugar. Gradually whisk in half of the warm tapioca in a steady stream. Continue whisking and pour the egg yolk mixture back into the saucepan. Cook the pudding over moderate heat, stirring occasionally, until thickened, about 5 minutes. Transfer the pudding to a bowl and let cool to room temperature. Discard the vanilla bean.
In a medium bowl, combine the mango, lime zest and juice. Transfer half to a food processor and puree until smooth. Stir the puree into the diced mango. Divide half of the fruit into 4 glasses, top with the tapioca pudding, then top with the remaining fruit. Cover the puddings and refrigerate for about 2 hours, or until chilled, before serving.
The assembled puddings can be refrigerated overnight. Let them stand at room temperature for about 30 minutes before serving.
Meal # 3
Entrée (Main Course)
Caramelized Mushroom & Vidalia Onion Risotto
Prep Time: 1 hr Servings: 4
1 Vidalia® onion, thinly sliced vertically
2 tbsp canola oil, divided
1 lb cremini mushrooms, sliced
1 cup short-grain brown rice
¼ cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1½ cups frozen peas
¼ cup reduced-fat Parmesan cheese
Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.)
Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).
Remove Vidalia® onions from pan and set aside.
Wipe pan clean.
Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
While mushrooms and Vidalia® onions are browning, cook risotto as follows.
Heat wine and rice in pot, stir until wine is absorbed.
Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture.
Cook uncovered, stirring frequently, until liquid is absorbed.
Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another.
Add peas to rice with last cup of liquid.
Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
Gently stir in caramelized Vidalia® onions, mushrooms, and cheese.
Let sit about five minutes and serve.
Mixed Green Salad with Apple Lime Vinaigrette
Preparation time 15min Serving size 4 portions
8 oz frozen edamame, shelled, thawed
10 oz English cucumber, diced
2 oz mixed salad greens or arugula
1 green apple, cored and sliced, divided
2 oz white onion, in pieces
2 oz extra virgin olive oil
½ oz fresh ginger, peeled
1 tsp salt
1 oz lime juice
½ tsp sugar
In salad bowl add edamame, cucumber, and mixed greens. Set aside.
Place 2.5 oz apple slices, onions, olive oil, ginger, salt, lime juice and sugar into blender and blend 1 min/Highspeed. Scrape down sides of mixing bowl with spatula.
Pour vinaigrette, to taste over salad and toss to combine. Garnish with remaining apple slices and serve.
Cucumber Salsa with Corn and Tomatoes
Serve this fresh cucumber salsa with fish, salmon croquettes, or chicken. It's a refreshing salsa to make with garden fresh cucumbers. If your cucumbers come from your garden or the local farmer's market, you can leave the peels on.
Prep Time: 15 minutes
1 medium cucumber, seeds scooped out, diced
3/4 cup corn kernels, fresh or frozen (thawed)
2 small plum tomatoes, cores and seeds removed, diced
1 small clove garlic, mashed and finely minced
2 tablespoons chopped fresh cilantro
1 green onion, thinly sliced
1 tablespoon finely chopped red onion
1 to 2 teaspoons finely diced jalapeno, or to taste, optional
juice of 1 lime, about 3 tablespoons
1 tablespoon white or red wine vinegar
salt and pepper, to taste
Peel the cucumber, if desired. Cut the cucumber in half lengthwise and scoop the seeds out. Dice.
In a bowl, combine the diced cucumber with the corn, diced tomatoes, garlic, cilantro, green and red onion, jalapeno pepper, lime juice, and vinegar. Taste and season with salt and pepper, as needed.
Cover and refrigerate until serving time.
To keep this sorbet smooth and creamy a little vodka is added to the mixture. It can be omitted and replaced with 2 Tbs. more agave or 1-2 Tbs. vegetable glycerine. Serve with ginger snaps, or pair with vanilla ice cream or frozen yogurt.
1 cup coarsely grated carrots
1 cup chilled fresh carrot juice
1/2cup amber agave nectar
1/2 cup coarsely mashed mango (4 oz.)
2 Tbs. vodka
1 tsp. lime juice
2 pinches salt
1 pinch ground ginger
1 pinch ground cloves
1. Blend all ingredients except carrot ribbons in blender 3 to 4 minutes, occasionally scraping down any carrot shreds. Freeze in ice cream maker according to manufacturer’s directions. Freeze until firm.
2. Before serving, let sorbet stand at room temperature 5 to 10 minutes. Scoop into dishes, and garnish with carrot ribbons (if using).