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
Kale Artichokes (In the large & Jumbo baskets)
Broccoli Crowns Rainbow Carrots Portabella Mushrooms Celery
Russet Potatoes Bartlett Pears Bananas Pineapple (In the Jumbo baskets)
Entrée ( Main Course)
Broccoli and Kale Stir Fry with Sliced Almonds
Get your greens fix with this quick kale and broccoli stir-fry, which gets a little crunch from sliced almonds.
Total time 15 mins Serves 4
2 tablespoons extra-virgin olive oil
2 medium shallots, peeled and sliced
1 1/4 pounds broccoli crowns, stems peeled, and heads cut into quarters
1/2-pound kale, de-stemmed and roughly chopped
Zest of 1 medium lemon
Juice of 1/2 medium lemon, about 1 tablespoon
2 ounces freshly grated Parmigiano Reggiano, about 1/2 cup
1/4 cup sliced toasted almonds
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Heat a large skillet over medium heat. Add the oil then add the sliced shallots. Cook shallots until soft and lightly browned, about 2 minutes.
Increase heat to medium-high. Stir in the broccoli and cook for 2 minutes. Stir in the kale, and continue cooking until the broccoli is tender, about 3 minutes. Remove from the heat.
Stir in the lemon zest, lemon juice, cheese, and almonds. Season with salt and pepper to taste and serve warm.
Raw Artichoke, Celery, and Parmesan Salad