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
Green Leaf Lettuce
Cremini / White Mushrooms Red Chard (in Large & Jumbo baskets)
Celery (in Jumbo baskets)
ENTRÉE (Main Course)
Garlic Mushroom Pasta
This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.
REP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
4 ounces uncooked pasta
3 tablespoons butter divided
1 tablespoon olive oil
1/2 medium onion chopped
7 ounces cremini mushrooms sliced
3 cloves garlic minced
1/2 teaspoon Dijon mustard
1/4 cup chicken broth or veg broth or white wine
1/2 teaspoon lemon juice + zest of 1/2 lemon
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh parsley chopped
Salt & pepper to taste
Boil a salted pot of water and cook the pasta al dente according to package directions.
Meanwhile, prep your ingredients.
Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It'll take 8-10 minutes or possibly a bit longer.
Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.
Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.
Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.
Sweet Onion Salad
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
1 small Vidalia onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cup)
1 small red onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cups)
3 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 medium head radicchio (about 8 ounces), cored, leaves separated and cut into 1/2-inch pieces (about 2 1/2 cups)
2 large leaves green-leaf lettuce, torn into small pieces (about 2 cups)
1 cup red and yellow grape tomatoes (about 5 ounces), halved if large
1 tablespoon finely chopped fresh flat-leaf parsley
Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.
Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.
The two onions are mild enough to eat raw, but they become even more tame after soaking them in ice water, a process that helps remove bitter compounds.
Apple Onion Celery Salad
Creamy sweet oniony salad is a wonderful side dish for any meal but especially with Korean food!
Prep:8 minutes Cook:2 minutes
Total Time:10 minutes
▢1 Fuji Apple or other sweet (crunchy apples like honey crisp)
▢1/2 yellow onion
▢2 stalks celery
▢1/2 tsp Sea Salt
▢5 Tbsp Mayonnaise
▢1 Tbsp white vinegar
▢2 Tbsp plain non-fat yogurt (unsweetened)
▢2 tsp sugar
▢1 tsp lemon juice
Slice apples, celery and onions into thin slices.
Make dressing by whisking salt, mayonnaise, vinegar, yogurt, sugar and lemon juice.
Toss and mix apples, onions and celery with the dressing.
Refrigerate and serve cold.
Tips & Notes:
Do not store this salad longer than 2 days because the onion flavor starts to seep into the dressing and starts to dominate the salad.
Campfire Banana Boats
These Banana Boats are stuffed with your favorite toppings, wrapped in foil, and cook right over your campfire for an easy, no-mess dessert!
Classic Banana Boat
2 tablespoons milk chocolate, (chopped from bar or chocolate chips)
8 mini marshmallows
1 graham cracker square
Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.
Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.
Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes. Alternatively, you can place on grill or bake in oven @ 400*
Unwrap banana and top with crushed graham cracker. Enjoy!
Other Creative Banana Boat Fillings
STRAWBERRY HAZELNUT: Banana + Strawberries + Nutella + Chopped Hazelnuts
SAMOAS: Banana + Chocolate Chips + Caramel Sauce + Toasted Coconut
DULCE DE LECHE: Banana + Chocolate + Dulce de Leche sauce + Coconut shreds
VEGAN: Banana + Dark Chocolate + Dandies Mini Marshmallows
PB & C: Banana + Peanut Butter + Chocolate Chips
HONEY GINGER: Banana + Honey + Candied Ginger + White or Dark Chocolate
BANANA SPLIT: Banana + Milk Chocolate + Marshmallows + Cherries
PECAN PRALINE: Banana + Pralines + Dark Chocolate
Entrée (Main Course)
Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar
Serves 6 to 8
2 tablespoons extra-virgin olive oil
2 large Vidalia onions, thinly sliced
2 1/2 pounds sweet potatoes, peeled and thinly sliced
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Freshly ground black pepper
3 cups shredded English cheddar cheese
1 cup heavy cream
1 cup chicken stock
Step 1 Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.
Step 2 While onions are cooking, peel and thinly slice the sweet potatoes.
Step 3 Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.
Step 4 Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.
Apricot & Feta Salad
A light yet flavourful summer salad. Perfect for a summer lunch or served as a side with something hot off the grill.
Author: Sasha Gora
Recipe Type: Salad, Main, Entree
a few handfuls of lettuce or salad greens of your choice
4-6 fresh apricots, quartered (about 2-3 per person depending on size)
feta cheese, crumbled, to taste
1 tsp dijon mustard
1 tsp maple syrup
2 tbsp apple cider vinegar
5 tbsp extra virgin olive oil
a squeeze of fresh lemon juice, about a scant tbsp
a few sprigs of fresh tarragon, finely sliced
Wash the lettuce or salad greens well and then spin to dry.
Whisk together all of the ingredients for the dressing in a small bowl. Alternatively, mix them together in a jar, seal and then shake well until everything is combined. Taste and adjust seasoning as desired.
On two plates assemble the greens and top with the quartered apricots and crumbled feta. Drizzle with dressing.
Easy Air Fryer Crispy Parmesan Eggplant Fries
yield: 4 SERVINGS
prep time: 25 MINUTES
cook time: 12 MINUTES
additional time: 10 MINUTES
total time: 47 MINUTES
These Easy Air Fryer Crispy Parmesan Eggplant Fries are a delicious snack, appetizer or meal! Pair with your favorite pasta sauce for dipping.
Top of Form
Bottom of Form
1 cup Italian seasoned breadcrumbs
2/3 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp pepper
3 tbsp water
1/4 cup all-purpose flour
Prepare your breading station. In one bowl, combine breadcrumbs, cheese, garlic salt and pepper. Stir well. In a second bowl, combine eggs and water and whisk well.
Peel eggplant (if desired) and then slice into "fries". Try to keep size uniform so they cook evenly.
Before beginning breading, preheat your air fryer. Set it to 375 degrees for 10 minutes.
Place all eggplant fries in a large bowl and add flour. Toss to coat.
Then, dip eggplant into egg then breadcrumb mixture. Repeat until all fries are breaded.
Depending on the size of your air fryer these may need to be done in 2-3 batches. After the air fryer is preheated place a single layer of eggplant fries in the air fryer. Spray with cooking spray over the fries to help them get more crispy.
Cook at 375 degrees for 6 minutes or until golden brown.
Remove from the air fryer and sprinkle lightly with parmesan cheese if desired.
Serve with pasta sauce for dipping or enjoy plain.
Leftover eggplant fries can be stored in the refrigerator and then warmed up in the air fryer for 3-4 minutes to make crispy again.
APRICOT BANANA ICE CREAM
I tried quite a few different flavours and some I already shared here on the blog (like this Chocolate banana ice cream or this Cherry banana ice cream) but now I have a new favourite! This Apricot banana ice cream is so creamy, refreshing and delicious and I love it as soft serve, meaning served immediately after making when it’s cold and creamy but you can also use ice cream molds and put it in the freezer for later. Apricots in combination with frozen bananas and coconut cream make this a real summer treat that I’m sure you’ll love as much as I do! Let me know if you make it as I always lovehearing from you!
Recipe type: Dessert
2 large frozen bananas, previously sliced and frozen
4 large apricots, pit removed and previously frozen
2 tbsp coconut cream (from can of coconut milk that you kept in the fridge)
1 tsp vanilla extract
Topping: coconut flakes, cacao nibs
Note: if your food processor / blender is not strong enough, you can use fresh (not frozen) apricots or 2 frozen and 2 fresh so it's easier to blend.
If you like sweeter desserts, you can add a bit of maple or agave syrup.
Put all the ingredients into food processor and process until smooth and creamy. Taste and add a bit of agave syrup for sweetness if needed.
Serve immediately (it melts quickly!) in glasses with blackberries or other fresh or frozen berries on bottom and top with coconut flaked and cacao nibs.
You can also put it in a plastic container and in the freezer for at least 2-3 hours but make sure you stir it with a spoon few times while in the freezer to prevent ice crystals from forming. Enjoy!
Meal # 3
ENTRÉE (Main Course)
HEARTY EGGPLANT AND CHARD STIR FRY
Eggplant and hearty chard greens and stems make this stir-fry especially comforting and filling for a meatless one-dish dinner. Quick and impressive for weeknights or any night! Besides being gluten-free, it’s also vegan, dairy-free, and low-fat.
1 ½ C dry jasmine rice (or other long grain rice)
1 large eggplant (1 to 1.5 lbs.), cut into ¾” cubes with skin on (about 5 C cubed)
Large bunch Swiss chard (green or rainbow, about 1.5 lbs.)
2 T minced garlic
1 T minced ginger
½ large jalapeno, stemmed, seeded, deveined; minced
3 large scallions, sliced diagonally 1/4” thick (white and green parts)
2 T toasted sesame oil
2 t cornstarch
1 lime (plus a second for garnish, optional)
2 T soy sauce or Tamari (for gluten free)
1.5 T vegetable oil
Optional garnishes: cilantro; roasted peanuts or cashews; sesame seeds
In a medium saucepan, combine rice with 2 ¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to a simmer (low to medium-low heat) for ten minutes. Shake the pan slightly to hear if any unabsorbed water sloshes. When water is absorbed, turn off heat, fluff rice with a fork, and cover to keep warm. (Note: jasmine rice cooks quickly and it’s difficult to predict the exact cooking time. A saucepan with a clear lid would really come in handy, if you have one!)
In a small bowl or liquid measuring cup, whisk together a tablespoon of sesame oil, cornstarch, juice of one lime, and soy sauce. Set aside.
Wash the chard and cut the leaves from the stems. Cut the stems into two inch pieces and keep separate. Roughly chop the leaves.
In a wok or large skillet (I don’t use nonstick), heat remaining tablespoon sesame oil and the vegetable oil over high heat. Once hot, add the garlic, ginger, and jalapeno pepper and cook for about 30 seconds to infuse the oil. Add the chard stems and cook for 2 to 3 minutes, until just beginning to soften. Add the eggplant cubes and cook for 3 to 4 minutes until they soften but are not completely cooked. Add the chard (the pan may be a little full, which is okay) and a couple tablespoons of water. Cook, stirring, until the chard starts to wilt. If your skillet has a cover, put it on for a minute or two to speed the process by steaming the vegetables. Stir the sauce mixture to incorporate any settled cornstarch, then add to the pan and bring to a simmer. Decrease the heat to low to continue to heat and thicken the sauce, stirring to coat the vegetables.
Serve stir fried vegetables over jasmine rice with extra soy sauce and garnishes, if using.
Mushroom and Celery Soup
It's creamy, silky and incredibly filling. Packed with slices of mushroom and celery to give it a chunky texture. Once it's cooked, serve it right away and enjoy with buttered toast. Oh so yum!
PREP TIME12 mins
COOK TIME30 mins
▢500 g / 1 lbs. mushroom, sliced
▢3 stalks celery, sliced
▢1 large yellow onion, chopped
▢2 cloves garlic, minced
▢4 tbsp butter
▢5 tbsp flour
▢4 cups water
▢2 pcs chicken bouillon
▢½ cup evaporated milk, or whole milk
▢½ tsp dried thyme, use fresh if available
▢fresh or dried parsley
▢salt and pepper, to taste
Melt butter in a pot. Add onions and garlic. Saute until soft and translucent. Add celery. Cook for 10 minutes, lid on, until softened.
Add mushrooms. Cook until golden brown and juices have come out, stir occasionally. Stir in flour. Cook for 2 minutes to remove the flour taste. Add water, chicken bouillon and thyme. Cover with lid and bring to a boil. Turn the heat down and simmer for 15 minutes.
Pour milk. Season with salt and pepper, to taste. Turn off the heat. Serve in soup bowls as is or puree using a blender if preferred.
Stock - use homemade stock if available. I usually just use chicken bouillon (low in sodium) diluted in hot water. You can also beef stock if preferred.
Flour - You can substitute it with cornstarch if preferred. I recommend 2-3 tablespoons of cornstarch mixed with 3 tablespoons water. Combine together to make a slurry then pour to the boiling soup. Add in increments until the desired thickness is achieved.
Milk substitute: you can use cream or half and half.
Warm up the milk or cream BEFORE adding to a simmering soup to prevent it from curdling.
Other types of mushrooms recommended: white button mushrooms, crimini mushrooms, portobello mushrooms. If using shitake, I recommend combining it with other lightly flavored mushrooms.
Storage - keeps perfectly in the fridge for 4 to 5 days, and freezes for 2-3 months (my standard rule is 2 months for best texture). If freezing, leave out the milk or cornstarch slurry (if using) and simply add it when it's time to reheat. Let the soup completely cool. Divide into preferred portions then place in a freezer-safe airtight container.
CLASSIC BAKED VIDALIA ONIONS
If you got it, flaunt it. Show off your Vidalia onions as the star of the sho