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
Fresh, homegrown bell peppers baked with an assortment of veggies and brown rice is what these easy vegan stuffed bell peppers are all about!! Ready in under an hour, serve this at your next fancy dinner party or make it for an easy weeknight dinner!
3/4 cup whole grain brown rice, uncooked
6 medium bell peppers, any colour (red, yellow, or green)
2-3 tablespoons olive oil
2 small onions, diced
1 cup crimini mushrooms, sliced
2 small carrots, sliced
1 small zucchini, cubed
3/4 cup fresh parsley, leaves picked and finely chopped
3/4 cup tomato purée
salt, to taste
freshly ground black pepper, to taste
a pinch of chilli
Preheat the oven to 425 °F.
In a small pan bring a salted water to a boil over medium heat and cook the rice according to the package instructions. Drain on a colander and set aside.
Cut off the tops of the bell peppers ("lids") and set aside. Scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes. Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, 1/3 cup parsley, tomato purée, and stir until well combined. Season to taste with salt, pepper and a pinch of chilli.
Divide the mixture between the peppers and place the "lids” on top.
Place the stuffed peppers in a greased baking tray. Bake for 20-25 minutes, until slightly brown on the edges.
Sprinkle remaining parsley on top and serve.
Kale Recipes: Kale Salad
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
This kale salad is one of our favorite kale recipes!
Carrot Ginger Dressing (see note)
½ cup chopped roasted carrots, from 3/4 cup raw carrots
1/3 to ½ cup water
¼ cup extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons minced ginger
¼ teaspoon sea salt
1 bunch curly kale, stems removed, leaves torn
1 teaspoon lemon juice
½ teaspoon extra-virgin olive oil
1 small carrot, grated
1 small red beet, grated*
½ watermelon radish, very thinly sliced
1 avocado, cubed
2 tablespoons dried cranberries
¼ cup pepitas, toasted
1 teaspoon sesame seeds
Sea salt & Freshly ground black pepper
Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
Make the dressing ahead so it has time to chill in the fridge before adding to the salad.
Cabbage-and-Kale Slaw with Toasted Yeast Dressing
Noma alum Josh Lewis makes his terrific dressing with toasted nutritional yeast (sold at health food stores) and two types of oil. It’s great on all kinds of slaws and any salad with sturdy leaves. Slideshow: More Slaw Recipes
4 to 6
2/3 cup plus 1 tablespoon nutritional yeast flakes
1 garlic clove, thinly sliced
1 tablespoon plus 1/2 teaspoon apple cider vinegar
2 teaspoons fresh lemon juice
1/3 cup water
1/4 cup grapeseed oil
1/4 cup extra-virgin olive oil
Fine sea salt
1/2 medium green cabbage, cored and very thinly sliced (12 cups)
1 medium bunch of Tuscan kale, stems discarded, leaves very thinly sliced (4 1/2 cups)
In a skillet, toast the nutritional yeast over moderate heat, stirring frequently, until fragrant and lightly browned, about 5 minutes. Scrape the yeast into a blender. Add the garlic, cider vinegar, lemon juice and water and blend until combined. With the machine on, add the oils in a slow, steady stream. Season with salt.
In a bowl, toss the cabbage and kale. Add the yeast dressing and toss. Season the salad with salt and serve.
The dressing can be refrigerated for up to 3 days.
Valencia Orange Cake
I used a 9 inch spring-form pan for this recipe. Updated on 1/1/13: I found you can reduce the honey from 1 cup to 3/4 cup and still have a nice, sweet cake. If you prefer this cake a bit more honey saturated (as the photo shows), use 1 cup of honey.
Servings: 8 servings
2 organic Valencia oranges
3/4 cup of honey
2 cups of blanched almond flour
1 teaspoon of baking soda
1/2 teaspoon of salt
Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.
Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).
Process the oranges until you have a smooth, orange paste without lumps.
Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).
To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.
In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).
Fold in the almond flour and orange paste into the egg and honey mixture and blend well.
If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
Use a spring form pan or a well buttered baking pan. Butter or oil the bottom of the spring form pan. No need to butter the sides of the spring form pan.
Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.
Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli
This is one of the easiest dinners you can make and you'll love this easy clean up! You get tender, bright lemony chicken breasts, and flavorful parmesan coated broccoli. A dinner the whole family will love!
Ready in: 48 minutes