Our Recent Posts


This Week's Recipes 4/23/21

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

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.


15 mins


1 hr 5 mins


1 hr 20 mins


Makes 6 servings


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


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


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


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


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


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


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




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


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)



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.


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.


Menu 2

Chicken Salad with Grapes and Gala Apples

15 minutes



Enjoy Southern Chicken salad with crisp and sweetened flavor added by the grapes and apples.


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