Check out these amazing health boosting recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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This Week's Ingredients
Acorn Carnival Squash
Lettuce Green Leaf (In the large and Jumbo baskets)
Yellow Sweet Onions
Bananas Mangoes (In the Jumbo baskets)
ENTRÉE (Main Course)
Carnival Squash Soup
3 Carnival Squash, Halved
(buy a few extra if you’d like to serve the soup in a squash. Roast them after you’ve finished using them so they don’t go to waste) 2 tablespoons olive oil 2 garlic cloves, minced 1 onion, chopped 3-4 cups broth of choice (add more if you like a thin soup, less if you prefer it thicker) 1 tablespoon fresh herbs (sage is nice here) salt and freshly ground pepper 1)Preheat over to 400 degrees F. Drizzle 1 tablespoon of the olive over the squash and season with salt and pepper. Roast in the over for about 45 minutes, or until flesh is tender. 2) Remove squash from over and allow to cool. Heat a large pot over medium heat and add olive oil. Add onion and garlic and cook until onion become translucent, about 5-7 minutes. Season with salt and pepper. 3) Add fresh herbs of choice and stock. 4) When squash is cool enough to handle, scoop out the flesh and add it to the pot. Bring to a boil, then turn heat down to a simmer. Cook for another 10 minutes. 5) Season soup to taste and cool slightly. Blend soup in batches, adding more liquid until you reach the desired consistency. ** Note: Blending hot liquids can be dangerous as they can expand and explode everywhere. Make sure you blend in small batches (the blender shouldn’t be more than halfway full) and make sure the soup isn’t piping hot; you can always reheat it after. If you choose to serve the soup in a squash, cut the top off the squash and scoop out the seeds before filling with soup. "
Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing
1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
Dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
Salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
Banana Corn Fritters
Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with creme fraiche, they make an exotic appetizer.
EatingWell Test Kitchen
¾ cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1/4-1/2 teaspoon ground chipotle chile, (see Ingredient note) or cayenne pepper
1 1/4 cups roughly mashed bananas, (about 3 medium)
1 large egg
2 tablespoons milk, or buttermilk
2 tablespoons canola oil, divided
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mix banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tablespoons of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
Make Ahead Tip: Reheat at 350°F for 15 to 20 minutes.
Ingredient Note: Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty-spice section of most supermarkets.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
Serving Size: 2 Cakes
231 calories; protein 5.3g; carbohydrates 38.8g; dietary fiber 4g; sugars 9.4g; fat 7.5g; saturated fat 0.9g; cholesterol 37.7mg; vitamin a iu 150IU; vitamin c 6.3mg; folate 19mcg; calcium 66.3mg; iron 0.8mg; magnesium 20.6mg; potassium 286.3mg; sodium 330.6mg; thiamin 0.1mg.
1 1/2 Starch, 1 Fruit, 1 Fat
Sweet Corn Custard and Pluot Pie
This pie won first prize in CUESA’s Fall Pie Contest at Jack London Square Farmers Market Harvest Festival on October 30, 2016.
Sweet Corn Custard
3 ears corn 2 cups cream ⅓ cup sugar ¾ teaspoon vanilla extract 4 egg yolks 1 egg 1 tablespoon flour
One to three days in advance, cut the kernels off the corn. Combine the cream, sugar, and vanilla in a pot. Add the kernels and the cobs and heat until it reaches a gentle boil. Turn off heat and let it cool. Refrigerate the corn and cream mixture until you are ready to make the pie.
Strain the corn kernels and cobs, squeezing the kernels and cobs to get as much cream as possible. Save the cream and discard the kernels and cobs. Add the egg yolks, egg, and flour to cream and whisk.
8 pluots (firm and slightly tart ones are best) ¼ cup brown sugar (can adjust based on sweetness of fruit) ⅔ teaspoon lemon juice (can adjust based on sweetness of fruit) 2 teaspoons tapioca starch 2 teaspoons corn starch 2 tablespoons water ½ teaspoon lemon zest ½ teaspoon vanilla extract
Remove the pits and slice the pluot. Mix the pluot, brown sugar, and lemon juice in a pot. Heat the fruit until it begins to soften.
Mix corn starch and tapioca starch with water in a bowl. Add to the softened fruit. Continue to cook until the filling begins to bubble. Add lemon zest and refrigerate pluot filling until ready to assemble and bake the pie.
7.5 ounces flour ½ tablespoon sugar ½ teaspoon sugar 1½ sticks butter 3½ tablespoons cold water
Cut the cold butter into small pieces. Combine two-thirds of the flour, sugar, salt, and butter. Pulse in a food processor until the mixture forms lumpy clumps.
Pour the mixture into a bowl with plenty of room for mixing. Add the remaining flour and cut the flour into the flour-butter mixture with a knife until the flour coats the clumps. Add the cold water and fold the mixture with a spatula until the dough holds together as a ball.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Roll out the dough, place in the pie pan. Add any decorative fluting to the edges. Refrigerate the prepared crust while you preheat the oven to 350°F.
To pre-bake the crust, line the crust with aluminum foil and add dried beans or pie weights. Bake for 1 hour or until bottom crust is a light golden color. If the edges of the crust become too brown, fold the foil down to cover the edges.
4 tablespoons butter ½ cup flour ¼ cup cornmeal ¼ cup brown sugar ½ teaspoon salt ⅛ teaspoon lemon zest 3 teaspoons cold water 1 teaspoon vanilla
Cut the cold butter into small pieces.
Combine the flour, cornmeal, brown sugar, salt, and lemon zest in a food processor. Add the butter and pulse until the butter is the size of rice grains. Mix in the cold water and vanilla until everything is evenly moistened. Refrigerate until ready to assemble and bake the pie.
ASSEMBLING AND BAKING THE PIE
Preheat the oven to 275°F.
Pour the corn cream and egg mixture into the pre-baked crust. Bake until the custard is just set, about 30 to 45 minutes. The edge of the crust may need to be covered with aluminum foil to keep it from browning too quickly.
Preheat the oven to 375°F.
Pour the pluot filling on top of custard. Sprinkle the crumb topping on top of the pluots. Bake until the crumb topping is golden brown and the pluot filling is bubbling, 30 to 45 minutes.
Allow pie to cool for at least 4 hours before serving.
Entrée (Main Course)
Polenta with Mushrooms, Kale, and Dijon Roasted Carrots
1 cup dry polenta
3 cups water
1/2 cup broth of your choice
2 tbsp vegan butter
5 tbsp olive oil divided
1 lb portabella mushrooms
1/2 red onion, chopped
2 cloves garlic, minced
2 cups chopped kale
1 tsp chopped fresh thyme
1 lb carrots with stem
1 1/2 tsp salt divided
1/2 tsp ground pepper, divided
1 tsp dijon mustard
1 tsp lemon juice
1/2 cup dry white wine (or broth if whole 30)
optional: chopped Italian parsley
In large soup pot, add polenta along with 3 cups water, 1/2 tsp salt, cover and let soak overnight
The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add vegan butter and any additional salt and turn heat to the lowest setting and continue simmering. * If you don’t want to pre-soak the polenta, just follow package instructions.
Meanwhile, preheat oven to 400 degrees.
Trim greens off carrots and slice them in half. Add carrots to parchment paper-lined sheet and add 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp freshly ground pepper and combine. Roast carrots for 25 minutes or until tender but with a slight bite.
In small mixing bowl combine dijon mustard, 3 tbsp olive oil, and 1 tsp lemon juice and whisk well. Set aside.
Meanwhile, preheat cast iron skillet on medium heat, add 1 tbsp olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next, add garlic and cook for 30 seconds. Turn up the heat, add wine or broth and deglaze pan for 2 minutes.
Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and the kale has wilted.
Remove carrots from the oven and immediately brush with 1/3 of the dijon lemon and oil mixture.
Add the remaining mixture to the mushrooms and stir well. To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.
If you wish, you can soak the polenta first overnight but it's not required.
Mango Carrot and Corn Salad
Total Time: 20 minutes
240 calories, 9 grams fat
1 - raw mango (large and julienned)
2 - carrots (medium sized and julienned)
1 cup - sweet corn kernels
Handful of raw peanuts (crushed)
1 tbsp - sesame seeds
Salt - to taste
White pepper powder
Olive Oil - 1 tbsp
How to Make Mango Carrot and Corn Salad
Take the julienned raw mango pieces, carrot pieces and sweet corns in a bowl and give it a mix.
Now add the crushed peanuts, sesame seeds to the vegetables and give a mix.
Meanwhile take the salt, pepper powder, olive oil in a bowl. Mix it and keep this dressing aside.
While serving the salad, add the already prepared dressing generously to salad, give a mix and serve.
Broccoli with Balsamic Mushrooms
Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.
Active: 25 mins
Total: 25 mins
1 pound broccoli, cut into 1-inch florets, stems peeled if desired
3 tablespoons extra-virgin olive oil, divided
8 ounces shiitake mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)
4 ounces baby bella mushrooms, quartered (2 cups)
¼ teaspoon salt
2 large cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium tamari
1 tablespoon butter
¼ teaspoon crushed red pepper
Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.
Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.
Serving Size: 1 Cup
132 calories; protein 3.5g; carbohydrates 10.2g; dietary fiber 3.7g; sugars 3.2g; fat 9.5g; saturated fat 2.3g; cholesterol 5.1mg; vitamin a iu 1260.7IU; vitamin c 49.4mg; folate 92mcg; calcium 35.5mg; iron 0.9mg; magnesium 26.6mg; potassium 417.3mg; sodium 251.3mg.
1 1/2 Vegetable, 2 Fat
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Sweet Corn Ice Cream
Sweet Corn Ice Cream
Sweet Corn Ice Cream turns everyone’s favorite summer corn into a delicious dessert. Summer is the height of corn season and the height of ice cream season. This recipe captures the flavor of summer. or ice cream. Sweet with just a h
2 large ears of fresh corn
1 Cup (8 oz, 240 ml) whole milk
2 Cups (16 oz, 480 ml) heavy cream
3/4 cup (6 oz, 168g) granulated sugar
5 large egg yolks
1 teaspoon real vanilla extract
1/4 teaspoon table salt
Cut the kernels from the cobs. Puree the corn in a blender or food processor until smooth. Cut the cobs in 1/2.
In a small saucepan combine the milk, cream and pureed corn, corn cobs and 1/2 of the sugar. Heat over medium-high until the milk is scalding, be careful not to let it boil over.
Turn off the heat, cover the pot and allow to steep for 1/2 hour. Remove the cobs from the pot and set aside. Reheat the milk mixture to scalding.
While the milk is heating, whisk together the yolks, the remaining sugar and the salt.
Whisk the scalding milk into the yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula.
Strain the custard through a mesh strainer, pressing on the corn solids to remove all the liquid, discard the solids. Stir in the vanilla and add the cobs back to the warm custard. Cool for at least 3-4 hours or overnight.
Remove the cobs from the custard, scrape any cream clinging to the cobs back into the custard. Run in your ice cream machine according to the manufacturer's directions. Scoop the ice cream into a container, lay plastic wrap on the surface then cover the container. Freeze several hours of overnight until firm.
Meal # 3
ENTRÉE (Main Course)
Mushroom Kale Burger for Meatless Monday
1/2 large bunch of kale
1 tsp sea salt
2 Portobello mushrooms
1 large tomato
1 Tbsp almond butter
1 clove garlic peeled
1/2 tsp ground cumin
1/4 tsp smoked paprika
black pepper to taste
1/2 cup almond flour
1/2 cup flax meal
2 Tbsp olive oil
4 lettuce wraps or large pieces of leaf lettuce
Choice of preferred toppings
Extra almond flour to prevent the patties sticking to your hands
Rinse the kale leaves under cold water.
Cut the vein from each leaf and discard.
Roughly chop the rest of the leaves and transfer to a medium-sized bowl.
Sprinkle the kale with the sea salt and massage it through all of the chopped kale.
Slice the tomato into wedges cutting out the seeds. Place the tomato into a food processor.
Add the Portobello mushrooms, cumin, almond butter, garlic, paprika and black pepper.
Pulse on low-speed until smooth and well combined.
Add the flour and gently mix again.
Transfer the mixture back into the bowl that the kale was resting in.
Add the breadcrumbs and fold through with a spatula.
Divide the mixture into 4, forming each one into a patty. Tip: Use a ½ cup scoop to form a ball then shape with your hands into a patty. Be sure to use some extra almond flour to dust your hands and prevent it getting too sticky.
Place each burger onto a cookie tray which has been dusted lightly with flour if necessary. Or, use parchment paper.
Heat the olive oil in a non stick pan over a medium-low heat. Place the burgers into the hot pan and cook on one side for about 3-4 minutes and the burger has formed a nice dark crust.
Turn over the burgers and repeat on the other side.
Place each burger onto the lettuce and dress with your choice of toppings then top with an additional piece of lettuce.
Sweet & Spicy Roasted Squash “Fries”
This Sweet & Spicy Roasted Squash is the perfect side dish to your favorite easy meal. Just a few simple ingredients, ready in about 40 minutes. Vegan and paleo-friendly!
PREP TIME:5 mins
COOK TIME:30 mins
TOTAL TIME:35 mins
2 small acorn, sweet dumpling, or carnival squash
coconut oil (or avocado, olive)
coconut sugar (or brown)
optional:cashew or almond butter drizzle
Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!