top of page

Recipes for Basket 3/26/21


The following recipes are 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




MEAL #1





ENTRÉE (Main Course)


Roasted Cauliflower Sweet Potato Soup

prep time:10 MINS

cook time:30 MINS

total time:40 MINS

Creamy, dreamy, comforting soup full of nutrition and flavor!

Ingredients

1 head of cauliflower chopped into florets

1 15 oz. can chickpeas (also known as garbanzo beans)

5 garlic cloves peeled and left whole

4 tablespoons extra virgin olive oil divided

1 teaspoon salt

1/2 teaspoon paprika

2 medium sweet potatoes peeled and cubed (a carrot peeler works great for peeling)

1 32 oz. carton vegetable broth

1/2 cup Almond Breeze unsweetened vanilla almond milk

optional garnish: additional salt and pepper reserved roasted cauliflower/chickpea mix, red pepper flakes, cooked diced bacon, minced chives

Instructions

Heat oven to 400 degrees F. and prepare a large baking sheet with a Silpat mat, foil or cooking spray.

Toss cauliflower florets, chickpeas and garlic in a large bowl with 3 tablespoons olive oil, salt and paprika. Transfer mixture to a baking sheet and roast at 400 degrees F. for about 30 minutes, stirring halfway through cooking. Reserve 1/2-3/4 cup cauliflower/chickpea mixture for garnish (more chickpeas than cauliflower).

Meanwhile, heat remaining 1 tablespoon olive oil in large pot over medium heat. Add cubed potato and cook for about 2 minutes, stirring occasionally. Add vegetable broth and increase heat to boil. Reduce heat to simmer and simmer uncovered until potatoes are soft, about 20 minutes.

Remove pot from heat and add roasted cauliflower, chickpeas and almond milk; stir to combine.

Puree the soup until smooth using an immersion blender or transfer soup to food processor or blender (working in batches, as needed). All of this recipe fit in my Vitamix.

Return soup to pot and gently rewarm. Season to taste with salt and pepper. I used about 1 teaspoon more of salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper flakes. Serve with desired garnish and enjoy



https://www.kimscravings.com/roasted-cauliflower-sweet-potato-soup/




Side #1

Roasted Asparagus and Sweet Potato Salad


This healthy roasted asparagus and sweet potato salad is packed with delicious vegetables, feta cheese, and a delicious, sweet garlic vinaigrette.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Author Tania



Ingredients


2 sweet potatoes, peeled and cut into 1/2 inch cubes

2 cloves minced garlic

1 bunch asparagus, trimmed

Olive oil

Salt and pepper

1/4 cup crumbled feta cheese

3 to 4 cups arugula

Sweet Garlic Vinaigrette:

1/2 cup extra virgin olive oil

3 teaspoons apple cider vinegar

1 1/2 tablespoons honey

1 clove minced garlic

Salt and pepper to taste

Instructions

Preheat oven to 425 degrees F.

Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar. Shake well. Set aside.

Place sweet potatoes in a large bowl, and add 1/4 cup olive oil, minced garlic, 1 1/2 teaspoons Kosher salt, and 1/4 teaspoon ground black pepper. Toss to combine. Pour onto a baking tray and roast for about 20-25 minutes, flipping halfway through.

Meanwhile, in another baking tray, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Place asparagus on a baking tray, and roast for 8-10 minutes. Transfer to a plate and carefully cut into 2-inch pieces.

In a large salad bowl, toss the arugula with some of the vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and feta. Toss again to combine and drizzle with more vinaigrette. Enjoy!

Sweet Garlic Vinaigrette:

1/2 cup extra virgin olive oil

3 teaspoons apple cider vinegar

1 1/2 tablespoons honey

1 clove minced garlic

Salt and pepper to taste

Instructions

Preheat oven to 425 degrees F.

Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar. Shake well. Set aside.

Place sweet potatoes in a large bowl, and add 1/4 cup olive oil, minced garlic, 1 1/2 teaspoons Kosher salt, and 1/4 teaspoon ground black pepper. Toss to combine. Pour onto a baking tray and roast for about 20-25 minutes, flipping halfway through.

Meanwhile, in another baking tray, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Place asparagus on a baking tray, and roast for 8-10 minutes. Transfer to a plate and carefully cut into 2-inch pieces.

In a large salad bowl, toss the arugula with some of the vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and feta. Toss again to combine and drizzle with more vinaigrette. Enjoy!


https://cookingformysoul.com/roasted-asparagus-and-sweet-potato-salad/




Side #2

Garlicky mushrooms with spinach and cream

BY Abigail Donnelly

SERVES4

DIFFICULTY - Easy

PREP TIME5 minutes

COOKING TIME10 minutes

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

INGREDIENTS

2 T olive oil

2 T butter

4 Woolworths brown mushroom steaks, torn into chunks

4 garlic cloves, finely chopped

200 g baby spinach

1 cup cream

Sea salt and freshly ground black pepper, to taste

COOKING INSTRUCTIONS

Heat the olive oil and butter in a pan over a medium heat. Add the mushrooms and brown evenly. Add the garlic and stir-fry for 30 seconds, then add the spinach and cook until wilted in the pan, about 1 minute.

Add the cream and reduce for 2 minutes over a high heat. Season to taste.


https://taste.co.za/recipes/garlicky-mushrooms-with-spinach-and-cream/



Dessert

Apple Pie Smoothie

This creamy apple pie smoothie is perfect for a quick breakfast or any time you are looking for an energy boosting snack.

It literally tastes like you are drinking an apple pie!

It is plant based and dairy free and ideal for vegans or anyone that just wants to avoid dairy and eat healthy.

Apple Pie Smoothie

Servings

Prep Time

1serve

2mins


Ingredients

1 medium to large Banana peeled

1 cup Plant Milk (I used coconut milk) or plant milk of choice eg rice, soy etc

1/2 cup apple puree

4 large Medjool Dates pitted

1 tsp Vanilla Extract

1 tsp Pumpkin Spice Mix (mixture of cloves, cinnamon, ginger, nutmeg)

Servings: 1


Instructions

Place everything in a blender and blend until smooth and creamy.


https://cookingwithplants.com/recipe/apple-pie-smoothie/



Meal #2




Entrée (Main Course)


Mushroom Bordelaise

By Robin Bashinsky


Active:

15 mins

Total:

1 hr 35 mins

Yield:

Serves: 2

Ingredients

2 6-oz. golden beets, scrubbed

2 tablespoons unsalted butter

1 cup sliced cremini mushrooms (about 3 oz.)

1 medium shallot, finely chopped (about 1/4 cup)

1 ½ tablespoons chopped fresh thyme

½ cup dry red wine

1 ½ cups low-sodium vegetable broth

1 teaspoon Dijon mustard

¼ teaspoon kosher salt

¼ teaspoon black pepper

Directions

Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes.

Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds.

Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook until liquid has almost evaporated, about 3 minutes. Add broth and bring to a boil. Cook until liquid is reduced by half, 5 to 6 minutes. Remove from heat. Stir in mustard, salt, pepper, and remaining 1 tablespoon butter until butter is melted and incorporated.

Fan out beet slices on each of 2 plates. Top evenly with mushroom bordelaise and sprinkle with remaining 1/2 tablespoon thyme.



https://www.myrecipes.com/recipe/roasted-beets-mushroom-bordelaise



Side #1

Red Butterhead Lettuce and Arugula Salad with Tangerines and Hard-Cooked Eggs

Yield:

Serves 6 to 8

Ingredients

2 teaspoons fresh tangerine juice

½ teaspoon grated tangerine zest

½ teaspoon sea salt

¼ cup extra-virgin olive oil

5 cups arugula, loosely packed

6 cups red butterhead lettuce (about 1/2 head), loosely packed

2 large or 4 small tangerines, cut into chunks

1 ½ cups croutons

6 to 8 hard-cooked eggs, quartered

Directions

Step 1

Whisk together tangerine juice, tangerine zest, sea salt, and olive oil.

Step 2

Rinse and dry arugula and red butterhead lettuce. Put in a serving bowl and toss gently but thoroughly with only enough dressing to coat.

Step 3

Add tangerines and croutons; toss just to mix. Divide salad among plates (or serve on a platter if you like). Add a quartered hard-cooked egg to each plate and drizzle eggs with a little more dressing.



https://www.myrecipes.com/recipe/red-butterhead-lettuce-arugula-salad-with-tangerines-hard-cooked-eggs?printview


Side #2

Sauteed Cauliflower with Caramelized Onions

SAUTÉED CAULIFLOWER RICE RECIPE WITH CARAMELIZED ONIONS & SPINACH

Ingredients


1 tablespoon olive oil

2 medium yellow onions thinly sliced into half-circles

1 tablespoon balsamic vinegar

1 teaspoon dried thyme

3 garlic cloves minced

½ teaspoon kosher salt

½ teaspoon ground pepper

3 cups cauliflower rice

2 cups fresh spinach leaves

1 ounces about 3 tablespoons crumbled feta cheese

2 tablespoon minced flat-leaf parsley


Instructions

Heat the olive oil in a large nonstick skillet set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.

Add 1/4 cup water and thyme, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in the garlic, balsamic vinegar, salt, ground pepper and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed.

Add the cauliflower rice and cook, stirring frequently, until the cauliflower is starting to soften, about 5 minutes.

Add the spinach and feta cheese, and stir until the spinach is just wilted. Stir in the parsley. Serve.

Notes

Weight Watchers Points: 2 (Freestyle SmartPoints), 2 (Old SmartPoints), 2 (Points+)

Nutrition

Serving: 0.75Cup | Calories: 76.1kcal | Carbohydrates: 8.1g | Protein: 3g | Fat: 4.2g | Saturated Fat: 1.3g | Cholesterol: 5mg | Sodium: 274.4mg | Fiber: 2.4g | Sugar: 3.4g


https://www.cookincanuck.com/sauteed-cauliflower-rice-caramelized-onions/#wprm-recipe-container-38685




Dessert


YIELD: 16 SERVINGS

Golden Beet Orange Cake


Golden Beet Orange Cake is super moist and flavorful. With a hint of roasted beet flavor behind the orange, this usual cake is as tasty as it is beautiful.

PREP TIME30 minutes

COOK TIME45 minutes

TOTAL TIME1 hour 15 minutes


Ingredients

Cake Batter

1/2 pound (about 3-4 medium) golden beets, roasted and peeled (see note 1)

Zest and juice of 1 orange

2 1/4 cups (1 lb 2 oz, 515 g) granulated sugar

1.5 cups (350 ml) vegetable oil

4 large eggs

1 teaspoon real vanilla extract

1 teaspoon natural orange extract

1 cup (4.5 oz, 125 g) cake flour

1 cup (5 oz, 140 g) all purpose flour

1/2 cup (2.5 oz, 65g) almond flour

2 teaspoons baking powder

1/2 teaspoon salt