Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Bi Color Corn
Fennel (In the large & Jumbo baskets)
Baby Spinach (In the Jumbo baskets)
Red Delicious Apples
Turmeric Roasted Fennel, Chickpeas and Kale Salad
YIELD: 2-4 SERVINGS
1 fennel bulb
1x400g can chickpeas (1 1/2 cup)
3 garlic cloves, halved
2tbsp olive oil
large bunch of curly kale
fresh coriander to garnish, optional
1 tsp fresh ginger, peeled and grated
2 tbsp olive oil
¼ lemon, juice
pinch of sea salt
Preheat the oven to 390F
Cut fennel into 8 wedges, place into a bowl and toss with ½ tsp turmeric, sea salt and ½ tbsp olive oil. Place onto 1 side of a baking sheet.
Drain chickpeas, pat dry and place into a bowl. Add garlic and toss with ½ tsp turmeric, sea salt and ½ tbsp olive oil. Place onto a baking sheet next to the fennel. Bake for about 30 min stirring in between.
Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15 min stirring in between.
Mix all of the ingredients for the dressing.
Once everything is baked, toss together and drizzle with the salad dressing. If you like garnish with some chopped fresh coriander.
Sauteed Radishes with Spinach
Total: 15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings
Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.
Raw Corn and Radish Salad with Spicy Lime Dressing
2 tablespoons fresh lime juice
1 small jalapeño, seeded and coarsely chopped
1 1/2 teaspoons honey
1/4 teaspoon cumin
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
4 cups fresh corn kernels (from 4 ears)
6 medium radishes, halved and thinly sliced crosswise
1/2 cup coarsely chopped flat-leaf parsley
1/4 small red onion, thinly sliced
In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper.
In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
Warm Apple Sweet Potato Pone
David Malosh for The New York Times.
Yield: 4 servings
2tablespoons melted unsalted butter, plus 2 teaspoons for greasing
1medium sweet, crisp baking apple, such as Honeycrisp, Fuji or Gala
1teaspoon lemon juice
1medium sweet potato, peeled and shredded (about 1½ cups)
1cup evaporated milk
¼packed cup/55 grams light brown sugar
¼cup/30 grams all-purpose flour
1large egg, lightly beaten
2teaspoons vanilla extract
1½teaspoons ground cinnamon
½teaspoon kosher salt
Vanilla ice cream, for serving
Heat the oven to 375 degrees. Lightly grease two 15-ounce au gratin pans or one 8-by-8-inch (or other similar size) baking dish with 2 teaspoons butter and set on a baking sheet.
Peel and core the apple, then shred the apple using a box grater. Quickly pile the shreds in the center of a clean kitchen towel and squeeze them over the sink to remove excess water. Transfer to a large bowl along with the lemon juice and toss to coat. Add the sweet potatoes, evaporated milk, brown sugar, flour, egg, vanilla, cinnamon, salt and the remaining 2 tablespoons melted butter. Stir until thoroughly combined.
Divide the mixture between the au gratin pans and bake for 30 to 35 minutes, or transfer to the 8-by-8-inch baking dish and bake for 55 to 60 minutes, until the pone is slightly puffed, golden brown at the edges and set just enough that it doesn’t jiggle when you shake the pan. Let cool in the pan for 5 to 10 minutes, then serve warm with ice cream
Linguine with Spinach, Feta and Radish
Ingredients for 4 servings
14 ozs whole grain linguine
2 ozs baby spinach
7 ozs radish (with greens)
½ organic lemon
2 tbsps olive oil
3 ½ ozs feta
1. Cook pasta in plenty of salted water according to package directions until al dente, about 12 minutes.
2.Meanwhile, clean spinach, wash and shake dry. Clean, wash and quarter radishes. Wash the radish greens, shake dry and chop. Clean, wash and thinly slice the spring onions.
3.Rinse lemon half hot, rub dry, grate zest and squeeze juice. Mix vegetables and radish greens with olive oil, lemon juice and zest and season with salt and pepper.
Apple and Sprout Salad
1 carrot 1 celery stalk 1 red-skinned dessert apple 1 cup mung bean sprouts ¾ cup alfalfa sprouts ½ cup sunflower kernels Oriental dressing 1 tbsp lime juice 1 tbsp finely chopped coriander 2 tbsp sunflower oil ½ tsp sesame oil ½ tsp reduced-salt soy sauce 1 tsp grated fresh ginger Pepper to taste
Cut the carrot into 4 cm lengths. Slice thinly lengthwise, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crosswise to make fan-shaped pieces.
Combine the carrot, celery, apple, mung bean sprouts, alfalfa sprouts and sunflower kernels in a mixing bowl.
To make the dressing, whisk together all the ingredients, seasoning with pepper. Pour the dressing over the salad, toss well to coat evenly and serve.
Variations: For a more substantial salad to serve as a light main dish, you can replace the mung bean sprouts with sprouted green or brown lentils, and stir in 100 g diced tofu.
Roasted Sweet Potato Salad
4 from 188 votes
This roasted sweet potato salad has chopped spinach, creamy avocado chunks, red onion and dried cranberries. Serve as a side dish with your favorite protein.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
10 cups sweet potatoes, about 3 large, chopped evenly into bite-size chunks
1 Tablespoon avocado or olive oil
1 teaspoon sea salt
4 ounces baby spinach, chopped
1/2 cup red onion, chopped very small
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
1/3 cup dried cranberries
1 avocado, chopped in chunks
1/2 teaspoon sea salt
ground black pepper, to taste
1-2 Tablespoons hemp seeds, optional
Preheat oven to 400° F. Place sweet potato chunks into a large bowl and toss with oil and sea salt. Bake for 30 minutes or until cooked through, flipping once. Remove from oven and let the potato chunks cool. This step can be done ahead of time. Just keep the roasted potatoes in the fridge and complete step 2 the day you want to enjoy the salad.
While the potatoes are roasting, add the chopped spinach, onion, dried cranberries, apple cider vinegar and lemon juice in a large bowl. Add cooled sweet potato chunks to the bowl and stir to combine. Gently stir in avocado and sea salt. Add ground pepper to taste. Sprinkle on hemp seeds (if using). Serve immediately or store in the fridge until ready to serve. Can be eaten cold or at room temperature.
Store leftovers in a sealed container for up to two days. If needed, add a splash of extra lemon juice before serving.
Easy Healthy Baked Maple Banana Dessert Sweet Potatoes
PREP TIME 7 mins
COOK TIME 35 mins
2-4 Small To Medium Jewel Sweet Potato Or any variety of sweet potato you prefer
1 Tablespoon Organic Extra Virgin Coconut Oil
1/8 Teaspoon Cinnamon
1/8 Teaspoon Sea Salt
1/2 Teaspoon Hemp Seeds (Optional)
1 Tablespoon Maple Syrup
Pre-heat oven to 385 Degrees.
Wash potatoes but leave skin on.
Slice Potatoes lengthwise into halves.
Use coconut oil to grease baking sheet and potatoes.
Place well greased potatoes flat size down on the baking sheet.
Place potatoes in heated oven and allow to bake for 20-30 minutes.
At 20 minute mark, carefully check potatoes with a knife or fork to see if they are tender. The fork should pierce the skin with little resistance and come out with little effort. If they are tender, remove the potatoes. If not, allow them to bake longer, checking every 5-7 minutes.
Once tender and removed from oven, carefully flip the potatoes so the flat side is up.
Sprinkle the salt over potatoes.
Slice the banana(s) and place them over the potatoes.
Sprinkle the cinnamon over the bananas.
Place the potatoes back in the oven for another 5 minutes.
Remove the potatoes and gently pour the maple syrup over them.
Sprinkle hemp or any other seeds/nut you may want for some extra texture and crunch.
HEALTHY AVOCADO AND EGG SALAD SANDWICH
PREP TIME: 8 MINUTES
TOTAL TIME: 8 MINUTES
This Avocado and Egg Salad Sandwich is a healthier alternative to the classic!
1 avocado ripe
4 eggs boiled*
1 tsp. yellow mustard
1 tbsp. pickle relish
Salt & pepper to taste
Whole wheat bread**
In a medium-sized bowl, mash together your eggs and avocado until desired consistency (I like mine a little chunky, but not too chunky). I found it easiest to run my egg through my egg slicer before adding together with the avocado.
Add mustard and relish; season with salt and pepper.
Spread over your choice of bread. Top with spinach, alfalfa sprouts, and another slice of bread.
Fresh Green Beans, Fennel, and Feta Cheese
1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled feta cheese
Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
221 calories; protein 5.1g; carbohydrates 13g; fat 17.6g; cholesterol 14mg; sodium 251.8mg.
2 medium yams
3 cups vanilla yogurt
1 cup milk
2 cups ice cubes
1 teaspoon white sugar
1 ripe banana, sliced
Prick yams with a fork, and place on a plate. Cook in the microwave for 8 to 10 minutes, turning once, until tender. Cool, peel and dice.
Combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. Blend until smooth.
Per Serving: 227 calories; protein 7.2g; carbohydrates 45.9g; fat 2g; cholesterol 7mg; sodium 82.3mg.
Sweet Potato Banana Bread
Prep Time10 mins
Cook Time40 mins
Servings: 8 servings
Author: Taesha Butler
3/4 cup cooked and mashed sweet potato can sub with canned sweet potato puree
3/4 cup mashed ripe banana
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or avocado oil
1 teaspoon apple cider vinegar can sub lemon juice
2 teaspoons vanilla extract
1 1/2 cups whole wheat flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup chocolate chips
Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.
In a blender combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar and blend until smooth. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir together and then pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and batter has a smooth consistency.
Fold in chocolate chips, reserving some for the top of the bread, if desired.
Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few reserved chocolate chips, if desired.
Bake in the preheated oven for 35-40 minutes.
Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!
Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.