Check out these amazing recipes 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
MEAL 1
Entrée ( Main Course)
LENTIL & ESCAROLE SOUP
Ready In: 1hr 25mins Serves: 6
INGREDIENTS
¼ cup olive oil
1 medium carrot, diced
1 medium onion, finely diced
1 celery, finely diced
6 garlic cloves, thinly sliced
2 tablespoons chopped parsley
4 cups low sodium chicken broth
3 cups water
1 (14 1/2 ounce) can diced tomatoes
8 ounces brown lentils
1 parmesan cheese, rind (about 2
inches by 4 inches)
2 bay leaves
1 head escarole, cut into 1/2 inch wide
strips (about 8 ounces)
salt
pepper
parmesan cheese (to garnish)
DIRECTIONS
1. Heat the olive oil in a 6 qt heavy saucepan or Dutch oven over medium heat until it starts to shimmer.
2. Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
3. Increase the heat to medium high, add the broth, water, tomatoes, lentils, Parmesan rind & bay leaves and bring to a boil.
4. Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
5. Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper
to taste.
6. Garnish with a drizzle of olive oil and grated Parmesan cheese.
Side #1
Wheat Berry and Roasted Vegetable Salad with Kale
Prep-time: 30 MINUTES / Ready In: 55 MINUTES Makes 11 cups Serving size: ¼ of recipe
Ingredients
SALAD
1 lb. sweet potatoes, scrubbed and cut into ½-inch cubes
2 medium beets (20 oz. total), trimmed, peeled, quartered, and sliced ¼ inch thick
4 medium shallots, peeled and quartered lengthwise
6 cups thinly sliced kale
2 cups cooked and chilled wheat berries
½ cup golden raisins
¼ cup pumpkin seeds (pepitas), toasted
DRESSING
¼ cup lemon juice
3 tablespoons pure maple syrup
4 teaspoons Dijon mustard
3 cloves garlic, minced
1 teaspoon grated fresh ginger
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat oven to 400°F. Line two large shallow baking pans with parchment paper or silicone baking mats. Place sweet potatoes and beets in single layers on separate baking pans. Roast 10 minutes; stir. Add shallots to sweet potatoes. Roast 15 to 20 minutes more or until vegetables are tender, stirring once. (Brush with water if vegetables begin to look dry.) Cool on a wire rack.
In a large bowl toss together kale, wheat berries, and raisins.
For dressing, in a small bowl whisk together lemon juice, maple syrup, mustard, garlic, ginger, and ¼ cup water. Add vegetables to kale mixture. Add dressing; toss to coat. Season with salt and pepper. Top with pumpkin seeds
https://www.forksoverknives.com/recipes/vegan-salads-sides/wheat-berry-roasted-vegetable-salad-kale/
Side #2
Apple Salad in Butter Lettuce Leaves
Ingredients
5 or 6 medium Honey Crisp apples,
or Red Delicious apples
1 lemon, juiced
1/2 cup sliced celery
1/2 cup chopped walnuts
1/2 cup golden yellow raisins
1/2 cup dried fruit (such as apricots, or pineapple).
1/3 to 1/2 cup lite mayonnaise
1 head butter lettuce
Directions
Wash apples, (do not peel).
Core apples and cut into 1/2 inch cubes. Sprinkle with lemon juice to prevent discoloration.
Combine apples with celery, walnuts, raisins, dried fruit of your choice, and mayonnaise.
Set aside in refrigerator to keep cool.
Carefully separate and remove whole leaves of butter lettuce. Wash thoroughly, and dry.
Place one leaf on plate and fill the leaf bowl with apple mixture.
Dessert
Late Summer Plum Cake
Servings: 8-10 Prep Time: 20 Minutes Cook Time: 70 Minutes Total Time: 1 Hour 20 Minutes
Ingredients
1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon cardamom
½ teaspoon salt
8 tablespoons (½ cup) unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low-fat is fine)
1-pound plums, pitted and quartered
Instructions
Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
Bake for 60 to 70 minutes, until golden on top and set in the center.
When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.
Note: This cake keeps well, loosely covered at room temperature, for several days. Can be frozen
Meal #2
Entrée (Main Course)
Quick and Easy Broccoli Beet Salad
Prep Time 20 mins Total Time 20 mins Servings 8
Ingredients
6 cups broccoli florets
1 large beet
½ cup dried cranberries unsweetened
¼ cup apple cider vinegar
2 tablespoon dijon mustard
2 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon onion powder
Freshly ground black pepper to taste
Instructions
Add the broccoli florets and dried cranberries to a large mixing bowl.
Grate the beet using a box grater or the shredding attachment of a food processor.
Add the shredded beet to the mixing bowl.
Mix the apple cider vinegar, Dijon mustard, maple syrup, extra virgin olive oil, salt, onion powder and a few grinds of black pepper in a small mixing bowl until combined.
Add the dressing to the broccoli beet salad. Mix well until ingredients are evenly distributed.
If time permits, let the salad sit for 15 to 30 minutes to allow flavors to combine. Enjoy!
Side #1
Twice Baked Sweet Potatoes Recipe
Prep Time:10 mins Cook Time:1 hr 30 mins Total Time:1 hr 40 mins
Ingredients
Yield: 4 servings
4 medium sweet potatoes
2 Tbsp unsalted butter, at room temperature
2 Tbsp brown sugar
1/2 tsp salt, plus more to taste
1/4 tsp chipotle chili powder
1/4 cup pecans, chopped
maple syrup, for drizzling
Instructions
Preheat oven to 350 degrees. Scrub potatoes clean under cool running water then pat completely dry. Poke several holes in each potato using a fork. Place on a rimmed baking sheet and bake for about 1 hour (depending on size and thickness) until just tender.
Using an oven mitt to hold the potatoes, cut off tops then use a spoon to carefully scoop out the insides into a bowl. Be sure to leave a ½" border intact along the sides and bottom of the potato skins for structure.
Mash sweet potatoes in the bowl using a fork until nearly smooth then add softened butter, brown sugar, salt and chili powder. Stir until completely combined. Add salt and additional chili powder to taste. Spoon the entire amount of mashed sweet potatoes back into hollowed-out potato ‘boats,’ mounding the tops.
Sprinkle top of potatoes with chopped pecans then return to oven for 25–30 minutes until filling is heated through and lightly brown on top. Serve nice and hot drizzled with maple syrup. Enjoy!
Notes
If you don’t have chipotle chili powder on hand, use regular chili powder or smoked paprika instead!
Side #2
Chicken Lettuce Wraps Recipe
Prep time 20 to 30 minutes Cook time15 to 20 minutes Serves 2 to 4
Ingredients
3 to 5 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon cornstarch (optional)
1 pound ground chicken
2 teaspoons vegetable oil, divided
8 ounces white button or cremini mushrooms, finely chopped
Optional vegetables: finely diced onions, finely diced bell peppers, finely diced or grated carrots
1 (8-ounce) can water chestnuts, drained and finely chopped
3 cloves garlic, minced
1 tablespoon peeled and minced fresh ginger
1/2 cup thinly sliced scallions (from about 6 scallions), divided
2 small heads Bibb or butter lettuce
Serving options: red pepper flakes, sriracha hot sauce
Instructions
Place 3 tablespoons of the hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon toasted sesame oil in a small bowl and whisk. If you'd like a more thickened, glossy sauce, whisk in 1 teaspoon cornstarch (optional); place near the stove.
Heat 1 teaspoon of the oil in a large skillet over medium heat until shimmering. Add 1 pound ground chicken and cook, breaking it up into small pieces, until cooked through and no longer pink, 7 to 8 minutes. Transfer the cooked chicken to a clean bowl; set aside.
Add the remaining 1 teaspoon oil to the same pan. Add 8 ounces finely chopped white button or cremini mushrooms and any optional vegetables, and cook, stirring occasionally until tender, 4 to 5 minutes.
Stir in finely chopped water chestnuts, 3 cloves minced garlic, and 1 tablespoon peeled and minced fresh ginger. Cook until fragrant, about 30 seconds.
Return the chicken to the pan and add 1/2 of the scallions.
Add the sauce and cook, stirring occasionally, until bubbling and the sauce is warmed through, 30 to 60 seconds.
Taste and add more hoisin sauce if desired.
Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with sriracha hot sauce, red pepper flakes, and the remaining scallions. Transfer the hot chicken mixture to a serving dish or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with scallions and sriracha hot sauce or red pepper flakes and eat right away.
Recipe Notes
Make ahead: The cooked chicken filling keeps very well in the fridge for up to 4 days. Reheat just what you need and add a splash of chicken broth if the mixture seems dry.
Dessert
Honey Ginger Plum Sundae
Prep Time:10 mins Total Time:10 mins Servings:2
Ingredients
2 plums, pitted and chopped
2 tablespoons chopped almonds
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon minced fresh ginger root
1 teaspoon ground cardamom
2 scoops frozen yogurt
Directions
Combine plums, almonds, orange juice, honey, ginger, and cardamom together in a bowl. Serve topping over frozen yogurt.
Cook's Notes:
Substitute ice cream or Greek yogurt for the frozen yogurt. Substitute pistachios for the almonds, if desired.
Meal # 3
Entrée (Main Course)
Caprese Chicken
Total Time: 30 minutes
Ingredients:
2 tsp olive oil
2 garlic cloves, minced
2 cups grape tomatoes, halved
3 Tbsp balsamic vinegar
¼ tsp each salt & pepper
½ cup fresh basil leaves, torn into small pieces
4, 4-oz. boneless skinless chicken breasts, butterflied then pounded very thin (1/8 to ¼-inch thick)
2 cups reduced-fat shredded mozzarella
4 cups steamed vegetables, like broccoli, asparagus, or zucchini “noodles”
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add garlic and stir for one minute. Add tomatoes, balsamic vinegar, salt and pepper. Cover and cook for 8 to 10 minutes, until tomatoes have softened. Remove from heat and stir in fresh basil.
2. Grill or sauté chicken breasts over medium-high heat for a few minutes on each side until fully cooked. Transfer to a baking sheet. Top each chicken breast with a ½ cup of the tomato mixture and a ½ cup of mozzarella cheese, as if it were a pizza. Broil for 2 to 5 minutes, or until cheese is melted.
3. Steam or cook broccoli, asparagus, zucchini “noodles”, or another veggie of your choice to serve as a side with the Caprese chicken.
4. Each serving includes one tomato and cheese-topped chicken breast with one cup of steamed vegetables.
Side #1
Beet, Goat Cheese, & Escarole Salad
Ingredients
2 large beets (about 1lb)
½ Head of Escarole or Lettuce
1 cup of coarsely chopped toasted walnuts or pecans
4 oz Chevre Goat Cheese
Dressing:
1/3 cup Vinegar (Muscatel, White Wine, or White Balsamic)
2/3 cup neutral salad oil – sunflower oil or olive oil
1 clove finely grated garlic
2 teaspoons maple syrup
1 teaspoon Dijon mustard
pinch of salt
Directions
Cook the beets. Preheat the oven to 400°F . Wash beets and wrap in foil whole. Bake for 45 minutes to an hour. Let cool, then remove skins and slice. Or wash and peel beets with a vegetable peeler, steam for about 7 minutes.
Mix dressing in a small glass jar with a lid and shake.
Wash and coarsely chop the escarole. Toss the escarole with the dressing, arrange on a platter, and top with the beets, nuts, and cheese.
Side #2
Caprese Roasted Broccoli
Prep time 15 min Cook time 15 min Serves 4
Ingredients
1 large head broccoli 6 to 8 cups, cut into florets
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
2/3 cup shredded mozzarella cheese
2 plum tomatoes diced
1 tablespoon balsamic vinegar
1/4 cup minced fresh basil
Instructions
Preheat the oven to 425°F. On a large baking sheet, toss the broccoli with the olive oil, salt, pepper, Italian seasoning, and garlic powder. Arrange in a single layer and roast until crisp-tender and just beginning to brown in spots, about 15 minutes. Remove from the oven and sprinkle with the mozzarella. Return to the oven until the cheese melts, about 1 minute. Remove from the oven and scatter tomatoes around the broccoli. Drizzle with the balsamic and sprinkle with the basil.
Dessert
Easy 5-Minute Carrot Apple Smoothie
Yield: 2 servings Prep Time: 5 mins
Ingredients
1 cup grated carrots
1 medium banana, frozen
1 medium apple, cored and roughly chopped
1/4 teaspoon ground cinnamon, or to taste
1 cup non-dairy milk or water
Instructions
Combine the milk, apple, banana, cinnamon, and carrots to a blender.
Place lid on the blender and blend until very smooth. This will take about 30-60 seconds depending on the power of your blender.
Enjoy immediately.
Comments