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