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 FL
Romaine Lettuce FL (In the large & Jumbo baskets)
Celery
Red Potatoes
Broccoli Crowns
Yellow Squash
Cucumber
Green Beans (In the Jumbo baskets)
Apples Golden Delicious
Bananas
Kiwi Fruit
MEAL #1
Entrée (Main Course)
Easy Italian Chickpea Salad
An easy Chickpea Salad recipe, made with tomatoes, potatoes, olives, arugula and spices and tossed with a simple olive oil dressing. The perfect side dish or main dish salad!
Servings4 servings
Calories318kcal
Ingredients
1 1/2 cups drained cooked chickpeas (250 grams)
3/4 cup grape or cherry tomatoes (halved) (100 grams)
2 medium potatoes cooked and cubed
1/2 red onion chopped
1/2 cucumber (cut & cubed)
12 black olives (halved)
2-3 handfuls arugula
DRESSING
1/4 cup olive oil
2 tablespoons red wine vinegar or lemon juice
1/2 teaspoon oregano
1/4 teaspoon salt
2 dashes pepper
Instructions
In a large bowl add the chickpeas, tomatoes, potatoes, onions, cucumber and black olives.
in a small jar add the olive oil, vinegar, oregano, salt and pepper. Place the top on the jar and shake to combine.
Pour desired amount of dressing over the salad and toss to combine. Cover and refrigerate for about 30-60 minutes. Just before serving add the arugula, toss and serve. Enjoy!
https://anitalianinmykitchen.com/easy-italian-chickpea-salad/#recipe
Side #1
Broccoli Cheese Bake
Broccoli Cheese Bake is a delicious creamy and cheesy baked broccoli side dish perfect for a family dinner or get together.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings10 people
Ingredients
1 pound head of broccoli ** 1/2 kilo
3 1/2 tablespoons butter
3 tablespoons flour
1 1/2 teaspoon salt
2 cups milk 490 grams
1 3/4 cup shredded swiss cheese (or cheddar cheese) 200 grams
2 eggs beaten
Instructions
Pre-heat oven to 325°
Lightly grease a large baking dish. (at least 10 x 7 inches / 25 x 18 centimeters)
In boiling water cook broccoli for approximately 8-10 minutes (until al dente) drain well. (Gently dry with paper towels if needed).
In a large pot over low heat melt butter, whisk in flour and salt, continue whisking until smooth. Slowly add the milk and continue whisking constantly until thickened and starts to boil (let slow boil 1-2 minutes). Remove from heat.
Fold in cheese and broccoli and combine gently until cheese starts to melt slightly, add eggs and continue to stir gently to combine.
Pour into prepared baking dish and bake for approximately 30-45 minutes. Remove from oven and let sit 5 minutes before serving. Enjoy!
** You can use Broccoli, Romanesco or Cauliflower
https://anitalianinmykitchen.com/broccoli-cheese-bake/#recipe
Side #2
ROASTED CELERY WITH APPLES
Makes 4 servings
Ingredients 1 large clove garlic, crushed 2 Tbsp olive oil 1 stalk celery, about 1 ½ lbs 2 Golden Delicious apples, peeled, cored, and quartered 1 cup apple juice ¼ tsp ground cinnamon ¼ tsp salt 1/8 tsp ground black pepper 4 slices toasted Italian bread
Preheat oven to 375°F. Place garlic and oil in a 13 x 9 x 2-inch baking pan; bake until oil is hot, about 5 minutes. Meanwhile trim base of celery; cut celery stalk crosswise, about 7 inches from base (save top for soups, stews, etc); cut stalk lengthwise into 4 wedges Place celery, apples, apple juice, cinnamon, salt and pepper in baking pan; bake, uncovered, until celery is crisp-tender, about 40 minutes, basting with pan juices every 10 to 15 minutes; discard garlic.
Serve immediately over Italian bread.
http://www.foodreference.com/html/celery-roast.html
Dessert
VEGAN BANANA CRÈME BRULEE
TOTAL TIME: 60 minutes
PREP TIME: 10 minutes
YIELD: 3 servings
3 ripe bananas
1 cup hemp seeds
1/2 cup non-dairy milk
2 tsps cornstarch
1/2 cup cane sugar
1 tsp vanilla extract
For the topping: 3 tbsps cane sugar
INSTRUCTIONS
Combine all the ingredients in a blender.
Blend on high until smooth.
Stir or bang on the counter a few times to try to release as many air bubbles as possible.
Divide between 3 ramekins. Place the ramekins in a pan with tall sides. Fill the pan around the ramekins with boiling water so the ramekins are halfway submerged.
Bake for 50 minutes at 325F. Cool, then chill overnight.
For the topping: Sprinkle one tablespoon of sugar over the top of each ramekin. Place the ramekins in the oven on the broil setting for about 4-5 mins or until the top is browned and crystalized. Alternatively, you could use a blow torch.
Serve immediately.
https://feastingonfruit.com/vegan-banana-creme-brulee/
Meal #2
Entrée (Main Course)
BLACKENED SALMON CAESAR SALAD WITH KALE
PREP TIME15 mins
COOK TIME10 mins
TOTAL TIME25 mins
SERVINGS 2
CALORIES 572 kcal
INGREDIENTS
▢¾ pound center-cut salmon fillet skin-on or off
Blackened Seasoning
▢¼ teaspoon onion powder
▢¼ teaspoon garlic powder
▢¼ teaspoon thyme
▢¼ teaspoon oregano
▢¼ teaspoon chili powder
▢¼ teaspoon ancho chili powder
▢¼ teaspoon salt
▢¼ teaspoon black pepper
▢2 teaspoons olive oil
Salad
▢6 cups chopped kale stems removed (Note 1)
▢⅓-½ cup Caesar salad dressing
▢shredded Parmesan cheese for garnish
▢croutons for garnish
INSTRUCTIONS
Cut the salmon into two equal pieces. Set aside.
In a small bowl, mix the blackened seasoning ingredients. Coat the flesh side of the salmon with the seasoning.
Heat a non-stick skillet over medium-high heat. Add the olive oil. Add the salmon fillets, flesh side down, to the hot pan. Cook for 3-5 minutes until brown and crisp.
Turn the salmon over skin-side down and reduce the heat to medium. Cook for another 3-5 minutes or until the salmon reaches the desired level of doneness - 125-135 degrees for medium-rare to medium; 145 degrees for well done. (Note 2)
When the salmon is done, remove the skin by sliding a spatula between the salmon flesh and skin. The flesh will easily lift away.
Meanwhile, add the kale to a large mixing bowl. Add the dressing and toss to combine. Divide the kale between two bowls. Top each bowl with a piece of salmon. Garnish with Parmesan cheese and croutons. Serve with extra dressing on the side, if desired.
NOTES
To remove the stem, fold the kale leaves in half so that the stem is exposed along one side. Run a knife along the stem, cutting it away. Discard the stem. Tear or chop the kale into bite-sized pieces. Then, add the chopped kale to a salad spinner. Rinse and spin dry. You may also rinse and dry the whole leaves before chopping.
Use an instant-read thermometer to check the internal temperature of the salmon. For more well-done salmon, cover the pan with a lid to help cook the interior of the salmon a little faster
https://mycasualpantry.com/blackened-salmon-caesar-salad-with-kale/
Side #1
Kiwi Raita
Kiwi Raita is a refreshingly delicious fruit-based Indian condiment or dip.
Prep time 10 min
Ingredients to make Kiwi Raita:
1 cup chilled plain yogurt
1/2 cup chilled milk or water
Black/regular salt, to taste
1 teaspoon roasted cumin powder
1 teaspoon ground black pepper
1/8 teaspoon of chili flakes, (optional)
1 cup kiwis, peeled and diced
2 tablespoons chopped fresh coriander (cilantro) leaves
2 teaspoon honey/sugar to taste (optional)
Ingredients for serving:
Sliced or chopped kiwis
Chopped fresh coriander (cilantro) leaves
Pinch of red chili flakes
Prep
In a mixing bowl, whisk the yogurt and milk until the yogurt is smooth.
Next, add salt, black pepper, roasted cumin powder, chopped coriander leaves, chili flakes, and whisk until well combined. Add sweetener (if using) and mix again.
After that, fold in the diced kiwis until combined. Refrigerate or serve immediately.
To serve, transfer raita to serving dish.
Top with kiwis, cilantro mint leaves, and sprinkle with some chili flakes.
Serve it as a side with biryani or roti, sabji, dal and chawal. Or serve as a dip for your snacks.
https://www.mygingergarlickitchen.com/kiwi-raita/
Side #2
Creamy Summer Squash Soup
The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is naturally gluten free, dairy free, and vegan.
PREP TIME 8 mins
COOK TIME 22 mins
TOTAL TIME 30 mins
SERVINGS 4
CALORIES 211 kcal
INGREDIENTS
3 medium summer squash cut into half-moons
1 medium onion diced
1 medium potato peeled and diced
2 cloves garlic
4 fresh thyme sprigs leaves removed from stems
1 tablespoon coconut oil
4 cups vegetable stock
½ cup coconut milk, canned
2 tablespoon lemon juice
INSTRUCTIONS
Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.
Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!
Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste
Serve with additional fresh thyme leaves and a drizzle of coconut milk
NOTES
After pureeing, strain the puree through a fine-mesh sieve for a silky smooth soup.
For a thicker soup use an immersion blender.
This soup freezes very well. Pour into large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.
The soup can be stored in the fridge in a sealed container for 3 to 5 days. Making it perfect for meal prep!
See post for recipe variations.
https://www.peelwithzeal.com/creamy-summer-squash-soup/
Dessert
Old Fashioned Easy Apple Crisp
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 301
Servings:6
This easy apple crisp is made the old-fashioned way like Grandma used to make, and is perfect with a scoop of vanilla ice cream and salted caramel sauce!
Ingredients
▢6 golden delicious apples, peeled and chopped (other varieties can be used, can also be sliced)
▢2 Tbsp granulated sugar
▢1 3/4 tsp ground cinnamon, divided
▢1 1/2 tsp lemon juice
▢1 cup light brown sugar
▢3/4 cup old fashioned oats
▢3/4 cup all-purpose flour
▢1/2 cup cold unsalted butter, diced into small cubes
▢pinch of kosher salt
Instructions
Preheat oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve warm and enjoy!
Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
https://www.thechunkychef.com/old-fashioned-easy-apple-crisp/
Meal # 3
Entrée (Main Course)
ROASTED POTATO & VEGGIE POWER BOWL
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 2
DESCRIPTION
Spicy roasted potatoes, crispy-crunchy chickpeas, spiced slightly sweet carrots, zucchini medallions, garlicky sautéed kale, and a creamy hummus dressing.
INGREDIENTS
SPICY POTATOES & CHICKPEAS
2 cups The Little Potato Company's Little Reds, quartered
1 cup canned chickpeas, drained
2 tsp olive oil
1 tbsp sriracha
½ tsp garlic powder
½ tsp onion powder
½ tsp turmeric
¼ tsp salt
ROASTED CARROTS
1 cup carrots, sliced diagonally
1 tsp olive oil
1 tsp maple syrup
¼ tsp garlic powder
½ tsp turmeric
¼ tsp paprika
pinch salt
ZUCCHINI
1 zucchini, sliced
1 tsp olive oil
pinch of salt and pepper
GARLICKY SAUTÉED KALE
1 bunch kale, destemmed and roughly chopped
2 tsp olive oil
1 clove garlic, minced
1 tsp lemon juice
pinch of salt and pepper
HUMMUS DRESSING
1 tbsp hummus
1 tbsp tahini
2 tbsp water
2 tsp lemon juice
½ tsp garlic powder
1 tbsp nutritional yeast
1 tsp olive oil
pinch salt
INSTRUCTIONS
ROASTED VEGETABLES
Spicy Potatoes & Chickpeas: Preheat oven to 425F. Combine all ingredients in a medium bowl and mix well. Transfer to a sheet pan lined with parchment paper.
Roasted Carrots: In the same bowl used above, combine the carrots, olive oil, garlic powder, turmeric, paprika, maple syrup, and salt. Mix well and transfer to the sheet pan from the previous step.
Zucchini: Using the same bowl, combine the zucchini, olive oil, and a sprinkle of salt and pepper, mix well. Transfer to the sheet pan.
Roasting: Bake everything for 15 minutes. Flip/stir everything and bake for another 15-20 minutes, until potatoes are tender, and chickpeas are crisp.
GARLICKY SAUTÉED KALE
Preheat olive oil in a large skillet over medium-high heat. Add the minced garlic and kale. Sauté, stirring often, until kale wilts. Sprinkle kale with 1 teaspoon lemon juice, and a pinch of salt and pepper. Continue sautéing until kale is tender. Taste and adjust seasoning if necessary.
HUMMUS DRESSING
Combine all ingredients (in a blender or using a whisk.) Thin with water if necessary. Taste and adjust seasoning.
SERVING:
Divide kale between 2 bowls. Top each bowl with ½ of the roasted potatoes, ½ of the carrots, and ½ of the zucchini. Top with ½ of the chickpeas and a drizzle of hummus dressing.
https://ilovevegan.com/roasted-potato-veggie-power-bowl/
Side #1
BROCCOLI SLAW SALAD WITH CRANBERRIES & CELERY
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
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