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
Chicken and marinade
4 (6 oz) boneless skinless chicken breasts
3 Tbsp olive oil
3 Tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and freshly ground black pepper
2 tsp minced fresh parsley and lemon slices, for garnish (optional)
1 1/4 lbs broccoli crowns, chopped into bite size florets (about 5 cups florets)
2 Tbsp olive oil
1 clove garlic minced
2 Tbsp grated parmesan (the fine powdered stuff)
Pound thicker portion of chicken breast with the flat side of a meat mallet to even out their thickness. Add chicken to a gallon size resealable gallon bag.
In a small bowl whisk together 3 Tbsp oil, lemon juice, garlic, Italian seasoning and season with 1 1/4 tsp salt and 3/4 tsp pepper.
Pour marinade over chicken, seal bag while removing excess air. Rub marinade around the chicken after sealing bag. Transfer to refrigerator and let rest at least 15 minutes (or up to 4 hours).
During those 15 minutes preheat oven to 425 degrees. Spray an 18 by 13-inch rimmed baking sheet with non-stick cooking spray.
Place broccoli on baking sheet, toss with 2 Tbsp olive oil and the garlic and season with salt. Spread into an even layer covering about 2/3 of the baking sheet (as pictured).
Remove chicken from marinade in bag and transfer to the remaining space on the baking sheet in a single layer (I spooned the garlic from the marinade over the chicken as well).
Roast in preheated oven until each chicken breast registers 165 degrees in center and broccoli is tender and nicely browned in spots, about 16 - 22 minutes.
Remove from oven and sprinkle broccoli with parmesan then sprinkle chicken with parsley if desired and garnish with lemon slices. Season chicken with more salt to taste as desired. Serve warm.
Healthy Summer Squash Casserole
Healthy Squash Casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb and Parmesan topping and then baked in the oven to crispy perfection!
2 lbs. summer squash zucchini and yellow squash, cut into ¼-inch slices
2 ½ Tbsp. olive oil
1 ¼ tsp. salt divided
½ tsp. pepper
⅓ cup. Parmesan cheese* grated
⅓ cup. Panko breadcrumbs gluten-free
¼ tsp. garlic powder
2 Tbsp fresh parsley finely chopped
Preheat oven to 350 degrees.
Cut yellow squash and zucchini into thin, ¼-inch slices.
Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
Spray a 9-inch square baking dish with non-stick cooking spray.
Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
In a small bowl combine Parmesan cheese, breadcrumbs, and garlic powder. Toss to combine and then sprinkle over the zucchini and squash.
Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
Serve immediately with fresh parsley and enjoy!
*Can use a vegan Parmesan cheese substitute.
**I like to get small-medium, similarly-sized summer squash so they will be able to fit into four rows easily!
Red Skin Potato Mash
No need to peel potatoes. Leaving the skin on these potatoes gives this fluffy, creamy dish a nice added crunch alongside thinly sliced scallions.
6 pounds red potatoes, scrubbed and cut into 2-inch chunks
2 sticks (1/2 pound) unsalted butter, softened
2 cups warmed milk or Almond milk
2 scallions, thinly sliced
Freshly ground pepper
Put the potatoes in a large pot and cover with water. Cover the pot and bring to a boil. Add a large pinch of salt and boil, uncovered, over moderately high heat, until fork tender, about 25 minutes. Drain the potatoes and return to the pot.
Shake the pot over moderately high heat to dry the potatoes. Off the heat, lightly mash the potatoes. Add the butter and milk and mash until incorporated. Stir in the scallions, season with salt and pepper and serve.
The mashed potatoes can be made early in the day. Cover and keep warm, then reheat gently, adding more warm milk if the potatoes seem stiff.
Almond Flour Banana Muffins
These almond flour banana muffins are moist, fluffy, and with a tender crumb. Simple ingredients and ready minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
3 large bananas approximately 1 cup
1 large egg
1/4 cup maple syrup honey can be used
1 tsp vanilla extract
1/2 cup chocolate chips optional
1/4 cup walnuts optional
Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly spray with coconut oil. Set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a high speed blender, add your bananas, egg, maple syrup, and vanilla extract, and blend until smooth.
Add the wet ingredients into the dry ingredients. Fold through the chocolate chips and walnuts. Distribute the batter into the muffin liners. Bake the muffins for 18-20 minutes, or until golden on top and a skewer comes out clean.
Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.
TO STORE: If you intend to enjoy the muffins within 3 days, they can be stored at room temperature in a sealed container. If you'd like them to keep longer, store them in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Recipe loosely adapted from here.
Zucchini-Carrot Crustless Quiche
1 tsp olive oil
1 large onion finely chopped
1 large zucchini cut into 1/2 -inch cubes
1/2 tsp salt
2 large eggs
1/4 cup milk
3 medium carrots peeled, grated, and blotted dry
1 cup cheddar cheese shredded
1 tbsp chopped dill
Units:Metric US Imperial
Heat oven to 375°F. Lightly coat 8-inch square or round baking pan with nonstick cooking spray. In large nonstick skillet over medium heat, heat oil. Add onion. Sauté until slightly softened, 3 minutes. Add zucchini. Increase heat to medium-high and sauté until zucchini is soft and all liquid has evaporated, 7 to 10 minutes. Stir in 1/4 teaspoon of the salt. Remove from heat.
In large bowl, beat eggs, milk, and remaining 1/4 teaspoon salt. Add carrots, zucchini, cheese, and dill. Spread in prepared pan.
Bake until quiche is just set in center, 45 minutes. Transfer to wire rack. Let cool at least 10 minutes before cutting. Serve warm or at room temperature.
Healthy Cabbage Salad with Orange-Lime Dressing
Healthy Cabbage Salad with Orange-Lime Dressing – Crunchy, healthy, and completely addictive! This simple cabbage salad recipe with orange lime dressing is loaded up with healthy veggies and packed with vitamins. Vegan and gluten-free, this easy salad recipe is perfect for your midweek lunches or larger gatherings. Enjoy!
Ingredients list for the cabbage salad
4 cups mix of green cabbage, red cabbage, and carrots, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped (or use basil and mint)
1 jalapeño, seeded and finely chopped
1/4 cup roasted, crushed cashews
1 small knob fresh ginger, grated
1 fat clove garlic, grated
¼ cup (60ml) fresh orange juice
3 tablespoon fresh lime juice
2 tablespoons Coconut Aminos (or soy sauce if not gluten-free)
3 tablespoons honey or agave
3 tablespoons toasted sesame oil
½ teaspoon cayenne pepper ( or a dash of sriracha sauce)
½ teaspoon salt
1. To make the cabbage salad recipe: Blend the ingredients for the dressing together in a blender until smooth, or just combine in a jar and shake vigorously.
2. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss the cabbage salad to combine. Pour the dressing over top and toss well to combine.
3. Taste, adjust the salt and serve the cabbage salad, garnishing with roasted cashews, and more cilantro. Enjoy!
Roasted Red Potatoes
These roasted red potatoes are coated in garlic, herbs and parmesan cheese, then oven baked to golden brown perfection. An easy and elegant side dish that takes just minutes to put together!
1 1/2 pounds baby red potatoes halved
1/4 cup olive oil
2 teaspoons garlic minced
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1/4 cup finely grated parmesan cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
If you don't have baby potatoes, use large red potatoes cut into 1 inch pieces.
Carrot Cookies I
This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!
1 cup shortening
¾ cup white sugar
1 cup mashed cooked carrots
2 teaspoons baking powder
2 cups all-purpose flour
½ teaspoon salt
¾ cup shredded coconut