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
Romaine Lettuce (In the large and Jumbo baskets)
Portabella Mushrooms (In the Jumbo baskets)
Jewel Yams Valencia Oranges Bananas
Special Purchase Rhubarb
Menu # 1
Healthy Vegan Minestrone Soup with Kale & Zucchini
This vegan minestrone soup is hearty and filling! Make the batch as directed to feed four people, or two with generous leftovers.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
1 medium onion, chopped
2 carrots, diced
1-2 celery stalks, diced
3 garlic cloves, minced
3 medium potatoes,or Yams diced into 1/2 inch cubes and then rinsed
1 zucchini/squash, sliced into half-rounds
2.5 cups cooked white beans (cannellini, navy, etc),
OR 2 14-ounce cans of beans (use 2 different kinds), drained and rinsed
1 can petite-diced tomatoes
1/2 cup small pasta (shells, bow-ties, etc.)
2 cups torn kale leaves, packed
7 cups boiling hot vegetable broth/water - here's how to make your own veggie broth
Spices and seasonings:
1 bay leaf
1 Tbsp dried oregano
1/2 Tbsp dried thyme
1/2 Tbsp fresh rosemary (or 1/4 Tbsp dried)
pinch of cayenne
salt, pepper to taste
Heat up a large heavy-bottomed soup pot. Add 2 Tbsp water to the bottom. When it starts bubbling, add chopped onion, carrots, celery, and garlic. Let cook until soft, about 7 min, stirring a few times and adding more water to prevent vegetables from sticking to the bottom of the pot.
In a separate pot, bring 7 cups of vegetable broth/water to a boil. Set aside.
Add potatoes, zucchini/squash, beans, tomatoes, bay leaf, oregano, thyme, and cayenne to the soup pot. Stir well, letting the mixture get hot. Pour in hot broth/water. Cover, bring to a boil, and simmer for 10-15 min on medium, or until potatoes are soft.
Add pasta and chopped fresh rosemary. Cook for 5 more min.
Add salt and black pepper. Taste, adjust seasonings as you prefer.
Take the pot off the stove. Stir in kale leaves torn by hand. Cover, let the soup cool for 10 min before serving.
For some twists at serving, see the post above.
Feta Romaine Salad
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 6 servings.
1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Vegan Stuffed Zucchini
Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils.
CourseDinner, Entree, Side
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
2 medium zucchini
1/2 tbsp vegetable oil or water, if oil-free
1 small/medium onion chopped
2-3 cloves of garlic minced
1 small bell pepper chopped
1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
1 heaped tbsp tomato paste
1 tbsp hot sauce or more to taste
4-6 tbsp plant-based milk
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp onion powder
1 tsp coconut sugar or brown sugar
1/2 tsp smoked paprika
1/2 tsp ground cumin
Sea salt, ground pepper, and chili powder to taste
Fresh herbs to garnish
1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese
Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin. Check the step-by-step photos above in the blog post.
Chop the scooped out zucchini with a large knife and set aside.
Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
Stuff each zucchini half with the chickpea mixture.
Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!
Valencia Orange Quick Bread
3cups unbleached all-purpose flour
3teaspoons baking powder
1tablespoon grated (Valencia) orange rind
1/2to 3/4 cup sugar (use more sugar for a more cake-like consistency)
1/2cup orange juice
1 1/4cups milk
2tablespoons melted shortening
Prevent your screen from going dark while you cook.
Preheat oven to 350°F. Sift flour, baking powder and salt together in a large bowl.
Combine and add grated orange rind and sugar.
Combine and add egg, orange juice, milk and melted shortening.
Pour the liquid mixture into the bowl. Combine all ingredients with a few swift strokes. Stir lightly until barely blended.
Bake the bread in two greased loaf pans about 40-50 minutes or until done.
Portobello Mushroom Burger
prep Time: 5 mins
Cook Time: 13 mins
Total Time: 18 mins
This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper
4 hamburger buns, warmed or toasted
Sliced red onion
Ketchup, mayo, mustard
Sponsored by Advertising Partner
Watch to learn more
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
lace the mushrooms onto the buns and serve with desired fixings.
THE BEST BAKED SWEET POTATO FRIES
prep time: 50 MINUTES
cook time: 25 MINUTES
total time: 75 MINUTES
yield: 4 SERVINGS 1X
1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 teaspoons cornstarch opt
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly-cracked black pepper
fine sea salt, to taste
Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
Add the fries back to the clean bowl.* Then drizzle evenly with the olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.
Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.
Sauteed Zucchini and Celery
The thinly sliced vegetables lend to the side dish's overall lightness.
12 cut in half for family
1/4 cup extra-virgin olive oil, plus more for drizzling
2 medium white onions, thinly sliced
6 medium celery stalks, peeled and cut lengthwise into 1/8-inch-thick slices
2 teaspoons coarse salt
6 medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
Freshly ground pepper
Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
Use a mandoline or a very sharp knife to cut the celery and zucchini.