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
Irish Heritage Cabbage
This is a delicious, authentic Irish cabbage side dish.
2 slices Irish bacon, diced
1 medium head cabbage, cored and cut into wedges
2 tablespoons melted butter
2 teaspoons ground nutmeg
2 cups water
salt and pepper to taste
½ cup red wine vinegar
Preheat your oven's broiler.
Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.
SUPER HEALTHY CABBAGE SALAD
This healthy cabbage salad is budget-friendly, delicious, and chock-full of healthy nutrients. Perfect to make a big batch and enjoy for a couple of days.
PREP TIME15 minutes
TOTAL TIME15 minutes
1/3 green cabbage, shredded
1 green apple such as Granny Smith
1 carrot, grated
1 red pepper, diced
½ cup dill, chopped
3 Tbsp white vinegar
1 Tbsp olive oil
1/2 Tbsp sugar
salt to taste
1 Tbsp lemon juice
Place the shredded cabbage into a large mixing bowl. Sprinkle with sugar and massage the cabbage with your hands for about 30 seconds. This will help to break down the fibers and make the cabbage softer.
Chop the apple and toss it in the lemon juice.
Add the apple, carrot, red pepper, dill, white vinegar, and oil. Season with salt and toss to combine.
Oven Roasted Baby Red Potatoes with Thyme
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These Baby Red Potatoes are roasted to perfection - crisp on the outside and tender outside.
Servings: 6 to 8 as a side dish
3 lbs baby red potatoes unpeeled
2 Tbsp extra light olive oil
1 1/2 tsp dry parsley
1 tsp sea salt or 3/4 tsp table salt
1/2 tsp freshly ground pepper
Cut potatoes into 1" to 1 1/2" pieces. We didn't cut the really tiny taters. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1 1/2 tsp dry parsley, or fresh thyme 1 tsp sea salt (or 3/4 tsp table salt) and 1/2 tsp black pepper.
Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
Irish Potato Candy For St. Patrick's Day
Irish potato candy resembles a potato but is not a potato at all! This Irish potato candy is made of cream cheese and sugar rolled into a circular ball and coated with cinnamon! Makes about 8 dozen.
8 oz. cream cheese
½ stick of organic butter
2 lbs. powdered sugar
2 teaspoon vanilla
7 oz. unsweetened shredded coconut
2 Tablespoons cinnamon
Prepare a baking pan by lining it with parchment paper. In a mixture combine cream cheese, butter, powdered sugar, vanilla and coconut until combined. Roll into balls or oval shape to resemble a potato and place on parchment paper lined baking pan. Place in the refrigerator for about 1 hour.
Roll each ball into cinnamon and place on the parchment lined pan. Continue for each ball and store in an airtight container for 5-7 days.
Spinach Pesto Pasta
This Spinach Pesto Pasta is a delicious pesto chicken pasta and a light and healthy meal with summer vegetables. The spinach and walnut pesto is easy to make and delicious on any pasta.
Prep Time25 mins
Total Time25 mins
For the Spinach Pesto:
3 cups fresh spinach (loosely packed)
1 clove garlic
½ cup walnuts (toast them if you have time)
½ cup freshly grated Parmesan cheese
¼ teaspoon Kosher salt
1/8 teaspoon black pepper
¼ cup extra virgin olive oil
For the Pasta:
¾ pound green beans (trimmed)
8 ounces rotini pasta (whole wheat preferred)
2 cups cooked chicken breast (cut into bite-size pieces)
8 ounces cherry or grape tomatoes (halved)
Make the Pesto:
Place all pesto ingredients except olive oil in the bowl of a food processor. Process until finely chopped. With the processor running, add the oil in a steady stream through the feed tube and process until well combined, scraping down the sides of the bowl as necessary.
Prepare the Pasta:
Bring a large pot of salted water to a boil. Place green beans in the pot and cook for 2-3 minutes, until just crisp-tender. Use a slotted spoon to scoop green beans into a bowl of cold water. Keep water in pot at a boil. Remove green beans from cold water after a few minutes and place on a clean towel to dry.
Add pasta to the boiling water and cook according to package directions for al dente. Reserve ½ cup of the pasta cooking water; drain pasta and return to the pot.
Line up the green beans a handful at a time and cut in half. Add beans and chicken to the pot with the pasta. Stir in the pesto, adding a little of the reserved pasta cooking water to help loosen the sauce as needed. Gently stir in the tomatoes.
The pasta is delicious warm, at room temperature, or chilled. Enjoy!
RED LEAF LETTUCE WITH PEACH AND FRESH CHEVRE
FOR THE SALAD
6cups red leaf lettuce, torn into bite-sized pieces
3tablespoons walnuts, toasted, roughly chopped
2ounces chevre cheese, very young
1tablespoon fresh basil, chopped
FOR THE DRESSING
1/2tablespoon raspberry vinegar
1/2teaspoon Dijon mustard
3tablespoons walnut oil
1pinch black pepper
1pinch sugar (optional)
In a small bowl pour boiling water over peach until completely covered, let sit 30-60 seconds, remove peach and cool in cold water. Peel skin and cut peach from pit in 8-12 wedges.
Wash lettuce and spin dry. Arrange on a flat serving platter. Arrange peach wedges on top.
Either cut or crumble chevre with your hands in 1/2 inch pieces over salad.
Sprinkle with walnuts and basil.
For dressing dissolve salt in vinegar, add other ingredients until well blended. Adjust acidity to your taste with a little more vinegar or a pinch of sugar.
Drizzle dressing over salad and serve immediately.
Green Bean and Egg Salad with Goat Cheese Dressing
1 small red onion, halved
3 ounces soft goat cheese
1/4 cup buttermilk
2 tablespoons cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon horseradish, drained
2 teaspoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound small red-skinned potatoes, sliced
4 large eggs
8 ounces green beans, trimmed
8 cups mixed salad greens, torn
1 large ripe tomato, halved and thinly sliced
Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed.
Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs.
Drain the red onion slices.
Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing.
Classic Pear Crisp
Pears and crystallized ginger are baked under a crispy golden oat crust.
Prep: 20 mins
Cook: 35 mins
Additional 5 mins
Total: 1 hr
Yield: 6 servings
1 cup rolled oats
⅓ cup brown sugar
½ cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
¼ cup butter
2 tablespoons white sugar
2 tablespoons all-purpose flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint vanilla ice cream
Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.
Balsamic Onion and Thyme Carrots
1 tablespoon olive oil
2 cups sliced yellow onion
Dash of baking soda