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
Menu # 1 Entrée
Zucchini Pie
This crustless zucchini pie contains eggs and two types of cheese and can be served as either a side dish or a meatless main dish.
Prep:
15 mins
Additional:
1 hr 5 mins
Total:
1 hr 20 mins
Yield:
Makes 6 servings
Ingredients
Ingredient Checklist
3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
¼ cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Directions
Instructions Checklist
Step 1
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Zucchini Pie Recipe | MyRecipes
GREEN BEANS ALMONDINE
This classic French recipe of green beans with almonds has been elevated with sautéed shallots, garlic, freshly grated lemon zest, and lemon juice. This elegant, simple, and delicious vegetable side dish comes together quickly and is great for the holidays!
prep time5 MINUTES
cook time15 MINUTES
total time20 MINUTES
INGREDIENTS
1 lb French green beans (haricot verts), trimmed
2 tablespoons unsalted butter
1/4 heaping cup raw sliced almonds
2 medium shallots, finely diced
2 medium garlic cloves, finely minced
zest of one small lemon
2 teaspoons freshly squeezed lemon juice
kosher salt
freshly ground black pepper
INSTRUCTIONS
Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the 'tips for success' box at the bottom of this recipe thoroughly.
Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.
Stovetop rainbow carrots with caramelized onions
Author: Valentina | The Baking Fairy
Recipe type: Vegetarian
Serves: 6
Ingredients
2 lbs carrots
½ white onion, chopped small {about ⅓ cup}
2-3 tbsp olive oil
1 tsp salt
½ tsp pepper
½ tsp sugar
2-3 tbsp water, as needed
Get Ingredients
Instructions
First, wash and peel the carrots, and trim off the tops and bottoms.
Set a large nonstick pot on the stove over medium heat, and add in the olive oil and chopped onion. Add in the sugar, and cook, stirring occasionally, until onion is soft, translucent, and lightly golden.
Add in the carrots, season with salt and pepper, and cook, stirring occasionally, until they start to caramelize.
Lower heat to medium-low, add in the water, and cover. Cook the carrots, stirring occasionally, for 30 minutes, until soft and easily pierced with a fork.
Serve immediately!
stovetop rainbow carrots with caramelized onions | The Baking Fairy
Rice Puddings with Caramel Gala Apples
Ingredients
MAKES 6 SERVINGS
PUDDINGS
3cups water
1/4 teaspoon salt
1/2 cup arborio rice or medium-grain white rice
4cups whole milk
2/3 cup sugar
2teaspoons vanilla extract
CARAMEL APPLES
2medium Gala or Fuji apples (13 to 14 ounces total)
1/4 cup sugar
1tablespoon fresh lemon juice
1tablespoon unsalted butter, room temperature
1/2 cup apple cider
Pinch of salt
1/2 cup heavy whipping cream
Whipped cream (for topping; optional)
Preparation
PUDDINGS
Step 1
Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD Can be made 2 days ahead. Keep refrigerated.
CARAMEL APPLES
Step 2
Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
Step 3
Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
https://www.bonappetit.com/recipe/rice-puddings-with-caramel-gala-apples
Menu 2
Chicken Salad with Grapes and Gala Apples
15 minutes
SERVES:
4
Enjoy Southern Chicken salad with crisp and sweetened flavor added by the grapes and apples.
INGREDIENTS
Top of Form
Select ingredients:
2 tablespoons Food Lion mayonnaise
1 cup cubed cooked Nature's Place or Food Lion Chicken
1 cup halved grapes
1 Food Lion gala apple, diced
1/3 cup diced red onion
1 tablespoon Food Lion honey mustard
1/4 teaspoon Food Lion garlic powder
1/8 teaspoon Food Lion ground black pepper
SAVE CHECKED INGREDIENTS TO SHOPPING LIST
Bottom of Form
DIRECTIONS
Mix mayonnaise, chicken, grapes, apple, onion, honey mustard, garlic powder and black pepper in a bowl.
Chicken Salad with Grapes and Gala Apples (foodlion.com)
Garden-Fresh Rainbow Chard
TOTAL TIME: Prep/Total Time: 20 min.YIELD: 4 servings.
Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
2 tablespoons olive oil
1 medium red onion, halved and sliced
3 garlic cloves, sliced
1/4 cup chicken broth
2 bunches rainbow Swiss chard, coarsely chopped (about 16 cups)
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.
2. Add broth and chard; cook and stir until chard is tender, 5-6 minutes. Remove from heat; stir in lemon juice, salt and pepper.
Garden-Fresh Rainbow Chard Recipe: How to Make It | Taste of Home
Red Cabbage Coleslaw
Author: CookEatDelicious.com
Recipe type: Side Dish
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
Yields: 1 Big Bowl
Serve with BBQ Pulled Seitan Sandwich
Ingredients
½ head of red cabbage, thinly sliced
2 carrots, julliened
½ red onion, minced
2 tbsp white sugar
1 tbsp mustard
½ cup mayo
⅓ cup milk
1 tbsp white vinegar
2 tbsp lemon juice
1 tsp black pepper
Instructions
In a large bowl combine cabbage, carrots, and onion.
Mix in remaining ingredients.
Adjust seasoning to taste.
Refrigerate for at least 4 hours to chill thoroughly.
Red Cabbage Recipes Easy – Easy Coleslaw Recipe – Red Cabbage Coleslaw Recipe | Cook Eat Delicious!
Valencia Orange Marmalade (Orange Jam)
This Valencia orange marmalade (orange jam) will be adored by marmalade haters. The orange zest is fine, leaving the pith out, making it sweet and full of orange flavor.
PREP TIME20 minutes
COOK TIME55 minutes
ADDITIONAL TIME4 hours
TOTAL TIME5 hours 15 minutes
Ingredients
10 medium Valencia oranges
1/2 cup of zest
1 cup granulated sugar
Instructions
Using a zester, remove the zest from 5 medium Valencia oranges. You should have approx 1/2 cup of zest.
Cut the oranges in half and extract the juice from these oranges. Continue juicing additional oranges until you collect 2 cups of juice.
Reserve the seeds collected from juicing and place in a small cheese cloth, tied with kitchen twine. The seeds will release natural pectin needed for the marmalade.
In a small pot over high heat, add orange juice and granulated sugar. Stir until sugar has dissolved.
Stir in the zest and the cloth packet of seeds.
Bring mixture to boil, then reduce to medium heat and continue cooking until jam thickens, about 30-35 minutes.
Remove from heat and let seeds sit in the marmalade for 20 more minutes before removing.
Pour into an 8-oz jar and store in the refrigerator
Valencia Orange Marmalade (Orange Jam) - Family Spice
Menu #3
Red Curry Noodle Bowls with Steak mint and Cabbage
YIELD
4 servings
ACTIVE TIME
30 minutes
TOTAL TIME
30 minutes
INGREDIENTS
4 ounces dried flat linguine-width rice noodles
2 1/2 teaspoons kosher salt, plus more
1 pound flank steak
2 tablespoons refined coconut or vegetable oil, divided
1/4 cup red curry paste
2 teaspoons freshly grated ginger
1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons
2 1/2 cups low-sodium beef broth
1 (15-ounce) can coconut milk
2 tablespoons fresh lime juice, plus wedges for serving
4 ounces pea sprouts or shoots
1/2 cup basil leaves, preferably purple Thai
1/2 cup mint leaves
Sliced red chiles (for serving)
PREPARATION
Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.
Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.
Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.
Red Curry Noodle Bowls with Steak and Cabbage recipe | Epicurious.com
Portobello Mushroom Pizzas
Portobello Mushroom Pizzas are a fun and simple low-carb side dish that incorporate pizza toppings and flavor on top of roasted portobellos!
Course: Appetizer
Servings: 2 servings
Ingredients
4 portobello mushrooms gills and stems removed
2 tablespoons olive oil plus more for coating baking sheet
1 teaspoon italian seasoning
¼ cup pizza sauce
½ cup shredded mozzarella cheese
4-6 cherry tomatoes sliced
2 garlic cloves pressed
Instructions
Preheat oven to 450°F, and coat a baking sheet with olive oil.
In a small mixing bowl, mix together the olive oil, Italian seasoning and garlic.
Spread the mixture on the portobello mushrooms. Add the pizza sauce on top, followed by the mozzarella cheese and then the sliced cherry tomatoes.
Bake for 8-10 minutes in the preheated oven until the mushrooms soften slightly and the cheese melts. Enjoy immediately.
HONEY-BUTTER BAKED ONIONS
READY IN: 1hr
INGREDIENTS
Nutrition
6 large onions, sliced
1/3 cup honey
¼ cup butter
½ teaspoon salt
DIRECTIONS
Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt.
Grease a baking dish; Arrange onions and pour honey mixture over them.
Bake 45 minutes until onions are tender and golden brown.
Honey-Butter Baked Onions Recipe - Food.com
Chocolate Zucchini Bread Recipe
This moist Chocolate Zucchini Bread has a tender crumb and is super chocolatey! Loaded with walnuts and chocolate this easy recipe is so delicious and rich. A great way to use up all those zucchinis from your garden!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bread
Cuisine: American
Servings: 12
Calories: 262kcal
Author: Julia Foerster
Ingredients
1/2 cup vegetable oil (120ml)
1/2 cup buttermilk (120ml)
2 large eggs
3/4 cup granulated sugar (150g)
1 cup zucchini grated (1 medium zucchini)
1 1/2 cups all-purpose flour (195g)
1/4 cup unsweetened cocoa powder (30g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/3 cup finely chopped semisweet chocolate (60g)
1/2 cup chopped walnuts (60g)
Instructions
Preheat oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and dust with flour. Tap out any excess.
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, and granulated sugar. Add the zucchini and whisk until combined.
In a medium bowl, toss the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon together. Add the chopped chocolate and the chopped walnuts and mix until combined.
Add the dry ingredients to the wet ingredients and mix with a spatula until combined, but avoid overmixing.
Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the center of the oven for about 50 minutes. Baking times can vary, so keep an eye on your bread. The bread is done when a skewer inserted in the center comes out clean. If you find the top of the bread is browning too quickly, loosely cover the bread with aluminum foil.
Allow zucchini bread to cool in the pan for about 10 minutes then transfer to a wire rack and let it cool completely. Cover and store leftover bread at room temperature for up to 3 days.
Notes
If your zucchini is extra wet, give it a few blots before adding to the batter.
Nutrition
Calories: 262kcal
Moist Chocolate Zucchini Bread Recipe with Walnuts (platedcravings.com)