Check out these amazing health boosting 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 Chard
Beets with tops
Celery (In the large and Jumbo baskets)
Fresh Ginger Root
Green Peppers
Red Potatoes
Plum Tomatoes
Green Beans
Gala Apples
Bartlett Pears Pomegranate (In the Jumbo baskets)
Menu #1
Entree
Unstuffed Peppers
INGREDIENTS
1 pound lean ground beef or turkey
1/2 cup yellow onion
2 cups chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon salt
2 cans (8 oz each) Tomato Sauce with Basil, Garlic and Oregano
2 tablespoons Tomato Paste
1-1/2 cups rice, uncooked
3/4 cup water
1/2 cup shredded Cheddar cheese
DIRECTIONS
STEP ONE
Heat large skillet over medium-high heat. Add beef, onion, bell pepper, garlic and salt; cook 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
STEP TWO
Add tomato sauce, tomato paste, rice and water; stir to combine. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until rice is tender.
STEP THREE
Remove from heat; stir. Sprinkle with cheese; let stand 2 minutes or until cheese melts.
Herbed Broiled Tomatoes
INGREDIENTS
4 Plum tomatoes, halved crosswise
3 cloves garlic, thinly sliced
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons butter or vegetarian spread
NUTRITION INFORMATION
79 calories, 7g Carbs
DIRECTIONS
STEP ONE
Preheat broiler. Place tomato halves, cut-side-up, in shallow baking pan. Sprinkle tomatoes with garlic, Italian seasoning, salt and pepper. Top tomatoes evenly with butter or veg spread
STEP TWO
Broil tomatoes, 4 inches from heat, 10 minutes or until tomatoes are warm, being careful not to brown garlic. Spoon pan juices over tomatoes before serving.
TIPS
To prepare on outdoor grill, spray cold grate with Grilling Spray. Prepare grill for medium heat. Place tomatoes, cut-side-down, on grill. Grill 5 minutes. Turn over and sprinkle with garlic, Italian seasoning, salt and pepper. Top tomatoes evenly with Fleischmann's. Grill 10 minutes more covered or until tomatoes are warm.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Simple Skillet Green Beans
INGREDIENTS
2 tablespoons extra virgin olive oil
½ teaspoon red pepper flake, or to taste
1.5 pounds green beans, trimmed
2 cloves garlic, minced
½ teaspoon coarse kosher salt
2 tablespoons water
INSTRUCTIONS
Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.
Apple Crisp
One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.
Prep:
20 mins
Total:
1 hr 25 mins
Servings:
8
Ingredients
Ingredient Checklist
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Directions
Instructions Checklist
Step 1
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
Step 2
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Cook's Notes
This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream. The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the apples while toasting to a golden brown.
Menu #2
Entrée Vegan/Vegetarian
Swiss-Chard, Potato, and Chickpea Stew
Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul. Don't worry if some of the potato slices break up during cooking; they'll just add to the country feeling
Ingredients
Ingredient Checklist
1 pound Swiss chard, tough stems removed, leaves washed well and chopped
3 tablespoons olive oil
1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick
1 onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 teaspoon salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3 cups canned low-sodium chicken broth or homemade stock
1 cup water
2 hard-cooked eggs, cut into wedges (optional)
Directions
Instructions Checklist
Step 1
Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
Step 2
In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and sauté, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
Step 3
Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.
Notes
Swiss chard is available with either reddish or light-green stalks. The red variety has a slightly stronger flavor, but the two are generally interchangeable.
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Healthier Oven Roasted Potatoes
This roasted potato side dish, made with less olive oil and more fresh herbs than the original recipe, is a healthy hit with everyone.
Prep:
15 mins
Cook:
20 mins
Total:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Ingredient Checklist
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
½ teaspoon red pepper flakes
½ teaspoon salt
4 large potatoes, peeled and cubed
Directions
Instructions Checklist
Step 1
Preheat oven to 475 degrees F (245 degrees C).
Step 2
Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
Step 3
Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.
Editor's Note:
This recipe is a healthier version of Oven Roasted Potatoes.
CELERY, GINGER AND LEMON JUICE—MAGICAL ELIXIR
Celery, Ginger and lemon Juice Magical Elixir
INGREDIENTS
3 Celery Ribs
1/2 inch Raw Ginger
1/2 Lemon Juice, preferably ripe
1/4 cup water
INSTRUCTIONS
Juice the celery, ginger and peeled lemon your juicer. Blender instruction in the notes below.
Add water and stir. Drink right away.
NOTES
Blender Method
3 Celery Ribs
1/2 inch Raw Ginger
1/2 Lemon Juice, preferably ripe
1/4 cup water
INSTRUCTIONS
Roughly chop the celery and add to your blender with the water. Begin to blend. If it's not blending, add a little more water.
Strain the celery pulp out using a wire mesh strainer, a flour sack towel, or a nut bag.
Drink quickly on an empty stomach for maximum health benefits.
Harvest Pear Crisp
Cinnamon-spiced pears bake under a crunchy streusel topping in this easy pear crisp. Assemble the dessert ahead of time, and put it in the oven when guests arrive. Or bake it earlier in the day and serve it at room temperature. Serve with low-fat vanilla ice cream.
Yield:
8 servings
Ingredients
Ingredient Checklist
6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar or coconut sugar
1 tablespoon cornstarch or arrowroot
1 ½ teaspoons ground cinnamon, divided
⅓ cup all-purpose flour or gluten free flour or Almond Flour
1/4 cup packed brown sugar
½ teaspoon salt
3 tablespoons chilled vegan butter, cut into small pieces
⅓ cup regular oats
¼ cup coarsely chopped walnuts
Directions
Instructions Checklist
Step 1
Preheat oven to 375°.
Step 2
Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat.
Step 3
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture.
Step 4
Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
Menu #3
Pan-Seared Sea Bass with Beet Sauce and Beet Greens
Ingredients
Serves 4
1 pound red beets with greens (about 3 medium)
1 cup water
1 1/2 tablespoons soy sauce
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
1 teaspoon minced peeled fresh gingerroot
4 sea bass fillets (about 1/2 pound each)
1/2 teaspoon ground coriander
Step 1
Preheat oven to 450°F.
Step 2
Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems.
Step 3
In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth. Transfer sauce to a small saucepan and keep warm, covered.
Step 4
Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered.
Step 5
Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fish over and sauté about 2 minutes more, or until just cooked through.
Step 6
Serve sea bass with beet greens and sauce.
Southern Green Beans and Potatoes
I just love these beans! What could be better than green beans, potatoes, and bacon, all in one dish?!
By Erica Anderson
Prep:
15 mins
Cook:
25 mins
Total:
40 mins
Servings:
8
Yield:
8 servings
Ingredients
Ingredient Checklist
6 slices bacon, chopped
3 tablespoons butter
1 red onion, chopped
2 pounds fresh green beans, trimmed and snapped
8 small new potatoes, diced
1 large clove garlic, minced
¼ cup chicken broth
1 ½ teaspoons white balsamic vinegar
salt and pepper to taste
Directions
Instructions Checklist
Step 1
Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
Step 2
Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.
Brenda's Apple and Pomegranate Crisp
This is a crisp using apples and pomegranate seeds for a festive fall dessert.
By BRENOLA
Prep:
15 mins
Cook:
45 mins
Additional:
10 mins
Total:
70 mins
Servings:
8
Yield:
8 servings
Ingredients
Ingredient Checklist
4 medium apples - peeled, cored and sliced
½ pomegranate, skin and light-colored membrane removed
½ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ cup rolled oats
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter, melted
Directions
Instructions Checklist
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
Step 2
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Step 3
Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.