Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
Main Dish
Classic Okra And Tomatoes
A bowl of okra and tomatoes is a remarkable union of late-summer flavors that comes from using peak-season produce.
Active 35 mins
Total Time: 1 hr 15 mins
Servings: 4
Ingredients
1 lb. fresh okra
1/4 cup bacon drippings
1 medium onion, chopped
1 green bell pepper, chopped
1 28-oz. can whole tomatoes
1 tsp. sugar
1 tsp. table salt
1/2 tsp. ground black pepper
1 lemon, cut in wedges
1 Tbsp. all-purpose flour
1 Tbsp. water
Directions
Cook the okra:
Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
Cut the okra:
Cut the okra into 1/4-inch-thick slices, discarding the stems.
Cook onion and pepper:
Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender.
Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
Make slurry:
Stir together the flour and 1 tablespoon water until smooth.
Add to the okra mixture.
Cook, stirring constantly, 2 or 3 minutes or until thickened.
Side/Appy
Spicy Miso Eggplant & Broccoli Salad
Prep time 10 mins Cook time 45 mins Serves 2 as a main dish, 4 as a side
Ingredients
For the Salad
2 medium aubergines (eggplants), chopped into bite-sized chunks
1 large head of broccoli, chopped into florets
1 pinch of Chile flakes
1 handful of coriander (cilantro), chopped
1 handful of sesame seeds
Salt and pepper to taste
For the Miso Dressing
4 tablespoons miso paste
1 lime, juiced (you'll use the juice)
1 tablespoon rice vinegar
3 tablespoons sesame oil
1 thumb-sized piece of ginger, peeled and grated
Directions
Preheat the oven to 450°F
For the dressing, blitz the miso, lime juice, vinegar, sesame oil, ginger and some salt and pepper in a blender until smooth. If you don't have a blender, dissolve the miso paste in a tablespoon of boiling water then stir through the other dressing ingredients.
In a large baking tray, mix the aubergine with the dressing and roast for 30-35 minutes. At this point, remove the tray from the oven and switch the oven over to the grill setting. Mix the broccoli florets with the aubergine, then place the tray back in the oven for another 10 minutes until the broccoli is lightly charred on top and the aubergine is soft and golden.
Once cooked, remove from the oven, place it in a serving bowl and sprinkle with the chilli flakes, coriander and sesame seeds before serving.
Roasted Sweet Potato and Okra Salad
Marcus Samuelsson drew on African staples like yams and okra to create this completely original recipe of roasted sweet potatoes tossed with red potatoes, wilted spinach, and sautéed okra. Toasted mustard seeds and a caper vinaigrette give this delicious salad a nutty, tangy flavor.
Active Time: 45 mins
Total Time: 1 hr 20 mins
Yield: 12
Ingredients
1 pound red potatoes, scrubbed but not peeled and cut into 1-inch cubes
3/4? cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
3 pounds orange sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon mustard seeds
5 ounces spinach, large stems discarded, leaves rinsed (8 cups packed)
1 pound small okra, thawed if frozen
1/4 cup plus 1 tablespoon red wine vinegar
3 tablespoons drained and chopped capers
Directions
Preheat the oven to 350°. On a rimmed baking sheet, toss the red potatoes with 1 tablespoon of the olive oil and spread them in an even layer. Season with salt and pepper. Bake the potatoes in the middle of the oven for about 30 minutes, or until they'e lightly browned and just tender. Let cool.
On each of 2 large rimmed baking sheets, toss half of the sweet potatoes with 2 tablespoons of the olive oil. Spread the sweet potatoes in an even layer and season with salt and pepper. Bake the potatoes on the upper and lower racks of the oven for about 20 minutes, or until lightly browned and just tender; switch the sheets halfway through for even cooking. Let the sweet potatoes cool.
In a large skillet, toast the mustard seeds over moderately high heat until they start popping, about 3 minutes. Transfer the seeds to a small bowl. Add the rinsed spinach leaves—they will still be wet—to the skillet and cook over moderately high heat, tossing with tongs, until completely wilted. Transfer the spinach to a colander to cool. Lightly squeeze the spinach dry and then coarsely chop.
Wipe out the skillet. Add 2 tablespoons of olive oil and heat until shimmering. Add the okra, season with salt and pepper and cook over moderate heat, turning a few times, until the okra is lightly browned, about 5 minutes.
In a very large bowl, mix the vinegar with the capers and the remaining 1/4 cup plus 2 tablespoons of olive oil; season with salt and pepper. Add the red potatoes, sweet potatoes, mustard seeds, spinach and okra and toss well to coat. Transfer the salad to a platter and serve.
Make Ahead
The recipe can be prepared through Step 3 one day in advance. Refrigerate the red potatoes, sweet potatoes, spinach and okra separately. Bring the ingredients to room temperature before proceeding. Keep the mustard seeds covered at room temperature.
Side/Appy
Balkan Pepper & Tomato Sauté (Piperchi țârgâsiti)
Ingredients
▢3 medium bell peppers red are my favorite, use what you have available
▢3-4 medium tomatoes or a can of 14.5 oz diced tomatoes
▢2-3 large eggs
▢8 ounces Feta cheese sheep or goat are the best, but cow cheese is fine as well
▢1-2 tablespoons vegetable oil or olive oil
▢Salt and pepper to your taste
Instructions
Prepare Peppers and Tomatoes: Start by washing and seeding the peppers, then chopping them into bite-sized pieces. For the tomatoes, chop them as well, and if you prefer them without skin, blanch in hot water for easy peeling.
Cook the Peppers: Heat a skillet on the stove with olive or sunflower oil. Add the peppers and cook until they become translucent, indicating they are releasing their flavors.
Add Tomatoes to Peppers: Introduce the chopped or canned tomatoes to the skillet with the peppers. Allow them to cook together, stirring occasionally.
Simmer the Mixture: Let the mixture simmer until the peppers are softer, and a sauce-like consistency is formed.
Add Cheese: Crumble or chop the Feta cheese and add it to the pan, allowing it to warm up and blend with the vegetables.
Incorporate the Eggs: Beat the eggs and gently mix them into the pan, combining them thoroughly with the sauce.
Garnish and Serve: Sprinkle fresh chopped parsley over the dish before serving. This dish can be served warm or cold.
Dessert
Eggplant Brownies: Fudgy Vegan Fun
Prep Time:15 mins Cook Time:20 mins Total Time:35 mins
Ingredients
Brownie Batter
1 Eggplant (10 Ounces/284 Grams)
1 Cup Almond Flour (112 Grams)
⅔ Cup Cocoa Powder (67 Grams)
¾ Cup PLUS 1 Tablespoon Granulated Sweetener of Choice (147 Grams) – Sugar or monk fruit.
⅛ Teaspoon Salt (Optional)
1 Teaspoon Psyllium Husk Powder
½ Teaspoon Xanthan Gum
2 Teaspoons Baking Powder
1 Teaspoon Vanilla Extract
2 Eggs or Vegan Egg Replacers
½ Teaspoon Espresso Powder (optional) – Enhances the chocolate flavor.
¼–½ Cup Chopped Walnuts (30–60 Grams)
Dark Chocolate-Avocado Frosting: This Makes Thick, Creamy Frosting
1 Cup Pureed Avocado (230 Grams)
2 Teaspoons Vanilla Extract
⅔ Cup Dutched Cocoa Powder (70 Grams)
⅔ Cup Powdered Sugar – I pulverized white monk fruit into powdered sweetener in a mini food processor (110 Grams)
Topping
¼–½ Cup Chopped Walnuts (30–60 Grams) – To sprinkle on top.
Instructions
Dice the eggplant. Then, sauté it in a tablespoon of water on high for 1-2 minutes. Next, add 3 tablespoons of water, reduce heat to low, and simmer covered for 10 minutes, stirring occasionally so nothing sticks to the pan. Add a dash of water, if necessary.
Puree the mushy eggplant.
Next, line the sides and bottom of a square 8 x 8 pan with parchment paper.
Preheat oven to 375℉ (190℃).
In a mixing bowl, combine all the ingredients except for the walnuts. The eggplant will be hot, so add the eggs last.
Stir in a ¼–½ cup chopped walnuts.
Pour brownie batter into the prepared baking pan and bake for about 20 minutes at 375℉ (190℃), until a knife comes out clean. A few crumbs on the knife are okay.
Let brownies fully cool in the pan before lifting the parchment paper to remove them from the pan.
Wait for the brownies to fully cool at room temperature for at least 3 hours before you frost and cut them.
Store the brownies in an airtight container in the refrigerator.
Note: These fudgy brownies will firm up some more in the refrigerator.
Dark Chocolate-Avocado Frosting (Optional)
Put the ingredients in a food processor or blender and blitz into smooth, creamy frosting.
Topping (Optional)
Top with a ¼–½ cup chopped walnuts (30–60 Grams).
Meal #2
Main Dish
Baked Eggplant
My favorite baked eggplant dish made with slices of eggplant and tomato seasoned with oregano and Parmesan cheese. (Italian style)
Submitted by JEZZI16
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6
Ingredients
cooking spray
1 eggplant, sliced into ½-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
salt and ground black pepper to taste
⅓ cup grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with nonstick cooking spray.
Arrange eggplant and tomato slices in the bottom of the prepared baking dish. Drizzle olive oil over vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese on top.
Bake in the preheated oven until cheese begins to brown, about 30 minutes. Switch the oven broiler to high; continue baking until the top is completely browned, about 5 minutes.
Grilled Okra-And-Pepper Skewers With Dijon Dipping Sauce
A simple side of grilled okra and peppers brings all the flavor of summer to one plate.
Updated on July 20, 2024
Recipe tested by Southern Living Test Kitchen
Active Time: 15 mins
Total Time: 25 mins
Servings: 4
Ingredients
16 medium-size (8 oz. total) fresh okra pods
12 (12 oz. total) sweet mini peppers
Olive oil, for brushing pan
1/4 cup mayonnaise
1 Tbsp. Dijon mustard
2 tsp. anchovy paste
1 tsp. fresh lemon juice (from 1 lemon)
1/4 tsp. hot sauce
Directions
Assemble skewers:
Thread okra and peppers alternately onto 4 (10-inch) wooden skewers (4 okra pods and 3 peppers per skewer).
Grill skewers:
Heat a grill pan over high, and brush lightly with oil. Add skewers to grill pan, and cook until vegetables are charred and tender, 6 to 8 minutes, turning once halfway through cook time.
Make sauce:
Meanwhile, stir together mayonnaise, Dijon mustard, anchovy paste, fresh lemon juice, and hot sauce in a small bowl.
Serve:
Serve skewers immediately alongside dipping sauce.
Side/Appy
Spicy Roasted Okra
This is super simple, and endlessly variable. Just mix and match your seasonings to suit your taste.
Servings:4 Prep Time:15 mins Cook Time:25 mins Total Time:40 mins
Ingredients
▢1 pound okra
▢2 tablespoons olive oil
▢2 teaspoons Fruit Fresh citric acid powder (optional)
▢1 teaspoon cayenne, or other powdered chiles
▢1 teaspoon salt (garlic salt is nice, too)
▢Juice of a lemon or lime
Instructions
Keep very small okra pods whole, slice slightly larger ones lengthwise, and large ones crosswise into discs. Preheat your oven to 425°F
Toss the okra in the olive oil, then the remaining ingredients. Keep in mind you can use whatever spice mix makes you happy. If you use some mix that includes salt, don't add any more salt. Roast in one layer on a baking sheet for 20 minutes, turning once. You want to see some crisping along the edges.
Serve hot or at room temperature with a squeeze of lemon or lime
Side/Appy
Eggplant Tomato Broccoli Casserole
Prep: 15 mins Cook: 35 mins Cool: 10 mins Yield: 4 servings
INGREDIENTS
▢1 medium eggplant, cut into 3/4-inch cubes (Note 1)
▢6 cups broccoli florets, cut smaller than 2 inches
▢3 roma tomatoes, finely chopped
▢1.5 cups shredded cheddar cheese (Note 2)
▢1/2 cup drained sliced kalamata olives or black olives (Note 3)
▢1 large egg, beaten
▢2 tablespoons olive oil
▢2 teaspoons dried oregano
▢1 teaspoon table salt
▢1/2 teaspoon ground black pepper
INSTRUCTIONS
Prepare: Preheat oven to 400 F.
Bake Eggplant & Broccoli: Spread out eggplant cubes and broccoli florets in single layer on baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake uncovered at 400 F until eggplant and broccoli are tender, about 20 minutes.
Assemble Casserole: Add roasted eggplant and broccoli to 8×8 inch baking dish. Season with oregano and lightly toss to mix. Add chopped tomatoes, sliced olives, and 2/3 of cheddar cheese to baking dish. Carefully stir until well-mixed (Evenly scatter remaining cheese on top. Pour beaten egg over cheese.
Bake uncovered at 400 F for 15 minutes. Cool for about 10 minutes, then serve
Dessert
Fluffy Whole Mandarin Orange Cake
Ingredients
2 small Mandarin Oranges
¾ cup Pancake mix
4 oz Water
3 tbsp Sugar
2Tbsp Butter
1 Egg
Instructions
Peel the oranges and separate into fruit and peel. Don't worry about peeling away the inner membranes. Preheat the oven to 350*
Wash the peel and chop finely. Remove the pith of the fruit and crush with the back of a spoon or something similar.
Add the water and sugar to a pan along with the orange peel and boil on a low to medium heat.
When the water has evaporated (when you're left with about 1 tablespoon of liquid) stop the heat. Melt the butter with the residual heat and add the orange fruit and a beaten egg. Mix well.
Add the mixture into a bowl with the pancake mix and mix well.
Pour the mixture into a pound cake tin and bake at 180°C for 30 minutes. Once baked, leave to cool before wrapping in cling film and leave to chill in the fridge overnight for an even better taste.
Meal #3
Maque Choux with Sausage
This classic Louisiana dish has a long history.
Updated on August 17, 2021
Active Time: 25 mins
Total Time: 25 mins
Yield: 4 serves
Ingredients
2 tablespoons unsalted butter
8 ounces andouille sausage, diced
3 cups fresh corn kernels (from 6 ears)
7 ounces fresh okra, sliced (about 2 cups)
1 medium-size red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 tablespoon chopped fresh thyme
2 ½ teaspoons kosher salt
3 medium garlic cloves, minced (2 tsp.)
1 cup heavy cream
½ teaspoon cayenne pepper
½ teaspoon black pepper
Directions
Melt butter in a large skillet over medium-high. Add andouille sausage. Cook, stirring occasionally, until lightly browned, 6 to 8 minutes. Add corn, okra, bell pepper, onion, thyme, salt, and garlic. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add cream and cayenne; bring mixture to a boil over medium-high. Reduce heat to medium. Simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Stir in black pepper. Divide among 4 bowls.
Main Course
Skillet Eggplant, Kale and Beans
Ready In:45 mins Serves:4-6
ingredients
1 eggplant
1 bunch kale
1 sweet onion
2 garlic cloves
1⁄4 cup olive oil
1 teaspoon fennel seed
1 teaspoon seasoning salt
1 teaspoon dried sage
1 teaspoon oregano
1 cup vegetable broth
1⁄2 cup marinara sauce
1 15 ounce can cannellini beans
salt and pepper, to taste and as needed
1⁄4 cup balsamic vinegar
directions
Cut eggplant in quarters then into thin, bite size slices.
Chop the kale and discard the tough bottom part of the stems.
Cut onions into quarters and then slice thin.
Chop garlic.
Warm olive oil over medium heat in a large skillet (I use an electric one).
Add onion and a little salt. The salt will keep the onion from getting too brown too quickly.
Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
Stir and add the fennel, seasoned salt, sage and oregano.
Stir to combine and when the garlic starts to lightly brown add the broth.
Let bubble and stir until all the liquid evaporated then add the marinara sauce.
Stir to combine and warm sauce.
Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
Remove from heat and toss well with the balsamic vinegar.
Serve hot.
Side/Appy
Smoky Cajun Baked Okra
Servings 4 as a side
Ingredients
2 pints okra each pod cut into 3-4 segments (about 4 cups chopped in total)
2 small, sweet peppers largely diced
1 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
1 tsp red pepper flakes
3 tbsp avocado oil
2 slices bacon cubed
2 small lemons quartered
Instructions
Preheat the oven to 450
Cut the okra, peppers, and bacon and add to 2 large, dark baking sheets
Add the paprika, garlic powder, salt, and red pepper flakes, and stir to thoroughly combine
Bake at 450 for 18-20 minutes, rotating the two pans halfway through
Remove from the oven, squeeze lemon juice over top, stir, and serve immediately!
Recipe Notes
Use dark baking sheets to bake the okra for maximum heat conduction. If you don’t have dark baking sheets, then crank your oven up to 475 instead of 450.
Side/Appy
Peppers Roasted with Garlic, Basil, and Tomatoes
This bell pepper and tomato recipe is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Prep Time:10 mins Cook Time:30 mins Total Time:40 mins Servings:6
Ingredients
olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste
Directions
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with olive oil-flavored cooking spray.
Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Dessert
Cinnamon Roll Oatmeal Banana Bread
Ingredients
– 2 eggs
– 3 tbsp melted coconut oil
– 1/2 cup maple syrup – 3 ripe mashed bananas
– splash of vanilla
– 1 1/2 cups oat flour
– 1/2 cup gluten-free oats
– 1/3 cup quinoa flour
– pinch of baking powder
– sea salt
– cinnamon
Instructions
set oven to 350 and grease a loaf pan. in a bowl mix all the wet ingredients:in a separate bowl mix the dry ingredients: add dry mixture to wet and stir to combine. pour into greased loaf pan and bake for about 40-45 minutes. let cool completely before icing.
for the icing
blend cashews (soaked overnight), maple syrup, vanilla, full fat coconut milk, splash of lemon juice…didn’t measure this time around but you can play around with proportions based on desired texture!
Pour over cooled banana bread
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