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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

Orange glaze

1.5 cups (6 oz, 180 g) powdered sugar

Zest from 1 orange

3 tablespoons Juice

Instructions

Thoroughly butter and flour a 12 cup Bundt pan.

Preheat the oven to 325°F convection or 350°F regular.

Cake Batter

Puree the roasted beets with the orange zest and juice. You should have 1.5 cups of puree (add orange juice to bring it up to 1.5 cups if needed).

Combine the sugar, eggs, oil and extract in a mixer bowl (see note 2).

Beat on medium low for 2 minutes to emulsify the oil and eggs.

Sift together the cake flour, all purpose flour, baking soda and salt

Whisk the almond flour into the dry ingredients.

With the mixer running on low speed, alternate adding the dry ingredients and the beet puree to the egg mixture. Scrape the bowl between additions.

Pour the batter into the prepared pan and bake until the center springs back when lightly pressed or a toothpick inserted in the center comes out with moist crumbs, about 45 minutes.

Make the glaze

Whisk together the powdered sugar, zest and juice. The glaze should have the consistency of pancake batter.

Finish the cake

Cool for 10 minutes in the pan before inverting onto a cooling rack set over a clean sheet pan.

Pour the glaze over the cake while its still slightly warm. You can scoop up the glaze from the pan and reapply to uncovered parts of the cake or you can leave the glaze with a drip pattern.

Cool to room temperature and allow the glaze to set before transferring to a serving plate.

The cake will keep at room temperature for several days, up to about a week.

Notes

1. Wash the beets and trim the roots and stem. Wrap the beets in foil and roast at 350°F for about 1 hour or until tender. Allow the beets to cool in the foil. Use a paring knife to peel the skin from the cooled beets. The beets can be roasted several days ahead.

2. This batter can easily be mixed by hand if you don't have a mixer. Use a hand whisk to emulsify the eggs/oil/sugar.



https://www.baking-sense.com/2017/03/07/golden-beet-orange-cake/











Meal # 3




ENTRÉE (Main Course)

Tortillas with Mushrooms, Apples and Arugula


Preparation:45 min.

Calories:190

Ingredients

1 bunch arugula

1 apple

3 tablespoons sour cream

2 tablespoons lemon juice

1garlic

salt

freshly ground pepper

3 ounces pastry flour

1 pinch salt

2 tablespoons olive oil

7 ounces button mushroom

Preparation steps

1.For the tortillas, combine the flour with the salt in a bowl and mix with 50 ml of water (approximately 1/5 cup). Mix together and knead with your hands until smooth. Leave to rest for 15 minutes.

Divide the dough into 4 equal portions and roll out on a floured surface into flat circles of about 15 cm (approximately 6 inches).

2.Toast the tortillas in a non-stick pan on both sides for about 1 minute, until they form dark brown spots. Keep warm.

3.Rinse and trim the arugula. Rinse and halve the apples, remove the seeds and cut into small pieces.

4.Set half the arugula and apples aside.

5.For the dressing, combine the sour cream with 1 tablespoon of lemon juice and the crushed garlic. Season with salt, pepper and cayenne.

6.Trim the mushrooms, cut in half and sauté in a roasting pan for about 3 minutes in the remaining lemon juice. Season with salt and pepper.

7.Brush the warm tortillas with the sour cream mixture and distribute the arugula, apples and mushrooms on top. Roll up the tortillas and cut in half diagonally.

8.Serve the tortillas arranged on plates alongside the remaining arugula and apple pieces.



https://eatsmarter.com/recipes/tortillas-with-mushrooms-apples-and-arugula




Side #1

Cream of Asparagus and Mushroom Soup

I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.

Prep:15 mins

Cook:40 mins

Total:55 mins

Servings:8


Ingredients

3 slices bacon

1 tablespoon bacon drippings

¼ cup butter

3 stalks celery, chopped

1 onion, diced

3 tablespoons all-purpose flour

6 cups chicken broth

1 potato, peeled and diced

1 pound fresh asparagus, tips set aside and stalks chopped

salt and ground black pepper to taste

1 (8 ounce) package sliced fresh mushrooms

¾ cup half-and-half cream

Directions

Step 1

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.

Step 2

Melt butter with drippings in a saucepan over medium heat.

Step 3

Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.

Step 4

Whisk flour into the mixture and cook for 1 minute.


Step 5

Whisk in chicken broth and bring to a boil.

Step 6

Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.

Step 7

Reduce heat and simmer for 20 minutes.

Step 8

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Step 9

Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.

Step 10 Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.

Step 11 Garnish soup with crumbled bacon.

Nutrition Facts

Per Serving:

155 calories; protein 5.2g; carbohydrates 12.7g; fat 10g; cholesterol 27.4mg; sodium 144.9mg.


https://www.allrecipes.com/recipe/220091/cream-of-asparagus-and-mushroom-soup/



Side #2

Green Salad with Roasted Beets, Goat Cheese and Almonds

Ingredients

4 medium beets

2 tablespoons unsalted butter

½ cup sliced almonds

Salt and pepper

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

2 tablespoons vegetable oil

2 tablespoons olive oil

10 cups torn assorted lettuce greens such as red- and green-leaf, romaine, arugula, Boston or radicchio

½ cup fresh goat cheese, crumbled

Directions

Step 1

Preheat oven to 425°F. Trim beets and place in a large piece of foil. Tightly crimp foil to seal and roast until tender, about 1 hour. Cool, peel and cut into 1-inch dice.

Step 2

Melt butter in a small skillet over medium-high heat. Add almonds, lower heat to medium and cook, stirring often, until light golden brown, about 3 minutes. Drain on paper towels and season with salt and pepper.

Step 3

Combine vinegar, lemon juice and mustard in a large bowl. Whisk until blended and smooth. Whisk in both oils and season with salt and pepper. Pile lettuce on top of dressing and toss well to coat. Toss in beets, sprinkle with goat cheese and almonds, and serve cold.

Nutrition Facts

Per Serving:

174 calories; fat 15g; saturated fat 4g; protein 4g; carbohydrates 7g; fiber 3g; cholesterol 13mg; sodium 235mg.


https://www.myrecipes.com/recipe/green-salad-with-roasted-beets



Dessert

CARAMELIZED PEAR AND CHOCOLATE PUDDING

INGREDIENTS

For the Caramelized Pears:


2 tablespoons unsalted butter

4 medium Pears, peeled, cored and quartered

½ cup dark brown sugar


For the Chocolate Pudding:


125 grams (1 cup) gluten free All-Purpose flour

½ teaspoon xanthan gum

25 grams (¼ cup) cocoa powder

125 grams (⅔ cup) granulated sugar

10 tablespoons unsalted butter, softened

1 teaspoon baking powder

¼ teaspoon baking soda

2 large eggs

2 teaspoons vanilla extract

INSTRUCTIONS

Preheat the oven to 400°F

In a 9-inch cast iron skillet, melt butter over medium-low heat. Add the pears and cook, stirring occasionally until they begin to brown slightly, about 5 minutes. Add the dark brown sugar and cook until the the pears have softened and the caramel is dark and bubbling, about 8 to 10 minutes.

Put the remaining ingredients in the food processor and pulse until combined.

Spread the chocolate batter over the pears and bake the skillet in the oven for 20 to 25 minutes.

Let stand for 5 minutes before serving. Serve with whipped cream or chocolate sauce.


http://www.allonseat.com/caramelized-pear-and-chocolate-pudding/


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