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
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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.
3-Ingredient Banana Oatmeal Cookies
Chocolate chip banana breakfast cookies made with just 3 healthy ingredients and loaded with plenty of chocolate and oats! They’re gluten-free, vegan, and make a perfect snack for any time of the day!
Course: BREAKFAST, DESSERT
Author: Dani Spies
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
1.5 cups oatmeal I used 1/2 cup rolled and 1 cup quick
2 medium bananas
1/3 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Line a rimmed baking sheet with a silpat mat or coat with some cooking spray.
Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now your ready to add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
Oats: Be sure to use a combo of quick and rolled oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole oats. You can also make quick oats at home – simply measure 1 cup of whole oats and pulse in the blender or food processor about 5 times.
Baking Instructions: These cookies will not spread in the oven, so be sure to form them into a cookie before placing on baking sheet.
Wild Rice & Lentil Stuffed Delicata Squash with Cranberries & Pecans
Wild rice pilaf heartied up with lentils, flavored with curry spices and cumin, and dotted with sweet dried cranberries and crunchy pecans - all served up in delicious roasted delicata squash halves. Yum!
For the pilaf (filling):
2 tablespoons olive oil
1 medium yellow onion (diced)
3/4 cup wild rice blend (rinsed well)
2 medium cloves garlic (minced)
1-2 teaspoons curry powder (to taste*)
1 teaspoon cumin powder
1/2 teaspoon salt
Freshly ground black pepper
3-4 cups vegetable broth
1/3 cup French green lentils (rinsed)
1 tablespoon dark brown sugar (packed)
1/2 cup dried cranberries
1/3 cup chopped pecans
For the squash:
3 delicata squash (stems cut off, halved vertically, seeds removed)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the garnish:
A few leaves of fresh parsley (chopped, for garnish)
Preheat oven to 400 degrees Fahrenheit.
Make the pilaf. Set a large saute pan with lid (or a medium dutch oven) over low heat. Add the olive oil. When hot, add the onion. Cook, stirring occasionally, until translucent, about 8 minutes. Add the rice and cook, stirring frequently, until a few pieces of the rice start to get golden on the ends, about 3 minutes. Add the garlic, 1 teaspoon curry powder, cumin, salt, and pepper and cook, stirring frequently, for one more minute.
Add 3 cups of the vegetable broth, the brown sugar, and the lentils. Increase heat to high and bring to a boil. Then reduce heat to a simmer, stir, and cover. Set the timer for 40 minutes, stirring occasionally. If the mixture begins to get too dry before being cooked all of the way, add additional broth. If the mixture seems too wet after cooking for awhile, vent the pan to help some of the liquid evaporate. I've found making the pilaf is not an exact science as each pan is different, so just monitor your pilaf as it cooks. Pilaf is done when it's relatively dry and the lentils and rice are tender, about 40 minutes.
Remove pilaf from heat and stir the dried cranberries and chopped pecans. Taste and add the remaining teaspoon of curry powder and more salt and pepper if you wish.
Meanwhile, while the pilaf cooks, prepare the delicata squash. Cut the stems off the ends, half lengthwise, scrape the seeds out with a spoon, and brush the inside of each half with olive oil. Sprinkle with salt and pepper and place cut side down on a large baking sheet. Bake for about 20 minutes, until fork-tender and golden around the edges. Remove from oven.
When ready to serve, flip over the delicata squash and spoon pilaf into the squash halves. I like to mound it just a bit but not too much or serving will become interesting (as in messy). You may have some pilaf left over. Transfer to serving plate and sprinkle chopped parsley over the top. Serve.
Kale Salad with Carrot Ginger Dressing
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
This happy, feel-good kale salad recipe is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!
Carrot Ginger Dressing (See notes)
½ cup chopped roasted carrots, from 3/4 cup raw carrots
1/3 to ½ cup water
¼ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons minced ginger
¼ teaspoon sea salt
1 batch Roasted Chickpeas
1 bunch curly kale, stems removed, leaves torn
1 teaspoon lemon juice
½ teaspoon extra-virgin olive oil
1 small carrot, grated
1 small red beet, grated*
½ watermelon radish, very thinly sliced
1 avocado, cubed
2 tablespoons dried cranberries
¼ cup pepitas, toasted
1 teaspoon sesame seeds
Sea salt & Freshly ground black pepper
Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.