Healthy Recipes for December 19th Veggie Basket
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
#1.1 ENTRÉE (Main Course)
Sauteed Chard with Mushrooms
Course Vegetable Side
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 -3
Author 918 Plate
Ingredients
1 T. butter or olive oil
2 t. olive oil
3 cloves fresh garlic
1 bunch of chard rainbow/Swiss/red
3/4 C. chopped mushrooms
Salt & pepper
Instructions
Melt the butter and oil in a skillet on medium heat. (Butter optional, but recommended)
Press or finely mince garlic and add to the fats.
Sauté mushrooms and garlic together until the mushrooms are soft (about 4 minutes)
Chop the chard into small squares and stir into the mushroom mixture.
Wilt the chard for 4-5 minutes, uncovered, stirring occasionally to keep the mushrooms from burning.
Sprinkle pan with salt and pepper to taste.
Recipe Notes
Can be made dairy-free and vegan without the use of butter by using a butter substitute.Naturally gluten-free, nut-free and paleo.
#1.2 APPETIZER OR SIDE
Roasted Potatoes and Carrots
AuthorSara Welch
These roasted potatoes and carrots are coated in butter, garlic and herbs, then cooked until golden brown and tender. An easy and economical side dish that pairs well with chicken, beef and seafood.
Time
Prep Time15minutes minutes
Cook Time35minutes minutes
Total Time50minutes minutes
CourseSide Dish
CuisineAmerican
Serves6
Ingredients
▢3 tablespoons olive oil
▢2 tablespoons butter melted
▢1 tablespoon garlic minced
▢1 1/2 teaspoons salt
▢1/4 teaspoon pepper
▢1/2 teaspoon dried thyme
▢1 pound whole carrots peeled and cut into 1 inch thick slices
▢1 pound small potatoes halved
▢2 tablespoons fresh parsley chopped
▢cooking spray
Instructions
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
Place the olive oil, butter, garlic, salt, pepper and thyme in a large bowl. Whisk to combine.
Add the carrots and potatoes to the bowl and toss to coat.
Pour the vegetables onto the sheet pan and spread into a single layer.
Cook for 30-40 minutes or until potatoes and carrots are tender.
Sprinkle with parsley, then serve immediately.
#1.3 APPETIZER OR SIDE
Green Beans and onions
Green beans and onions is a quick and easy side dish for your next weeknight meal. Fresh green beans are tossed with flavorful sautéed onions, garlic, and butter. Ready in twenty minutes.
Prep Time5minutes minutes
Cook Time15minutes minutes
Total Time20minutes minutes
Servings: 4 servings
Calories: 91kcal
Author: Heather
Ingredients
1 pound green beans, trimmed and cut in half
2 tablespoons unsalted butter
1 small onion, thinly sliced
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon pepper
Instructions
1. In a large stock pot, bring water to a boil. Boil green beans for five minutes, then strain and set aside.
2. In a sauté pan over medium heat, add butter. Once melted and bubbling, add sliced onions. Cook for about 3-5 minutes, or until onions are lightly browned around the edges and begin to turn translucent. Add garlic and cook for an additional 30 seconds.
3. Add green beans to sauté pan, stirring to combine. Cook for one additional minute before removing from heat. Season with salt and pepper to taste, then serve immediately.
#1.4 DESSERT
Bay, Thyme and Honey Roasted Pears
Prep Time:10minutes minutes
Cook Time:40minutes minutes
Total Time:50minutes minutes
Course: Dessert
Cuisine: Dessert, vegetarian
Keyword: Delicious Everyday, Roasted Pears recipe
Servings: 3 servings
Calories: 191kcal
Author: Oh My Veggies
Ingredients
3 pears peeled and cored
¼ cup honey
½ cup hot water
3 leaves bay
3 thyme sprigs
Instructions
1. Preheat the oven to 180 celsius (350 fahrenheit). Add the honey to the hot water and stir well to combine.
2. Place the pears in a baking dish and scatter with the bay leaves and thyme sprigs. Cover with the honey water and bake for 30 to 40 minutes, turning the pears every 10 minutes
MEAL 2
#2.1 ENTRÉE (Main Course)
Browned Sage Butter Chicken Piccata with Mushroom Pasta.
Author: Tieghan Gerard
Prep Time20minutes minutes
Cook Time25minutes minutes
Total Time45minutes minutes
Servings: 4
Calories Per Serving: 1250 kcal
Ingredients
▢4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
▢1/3 cup all-purpose flour
▢4 tablespoons extra virgin olive oil
▢4 tablespoons salted butter
▢1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
▢1/3 cup fresh lemon juice
▢2 tablespoons capers drained
Mushroom Pasta
▢2 tablespoons extra virgin olive oil
▢4 cups mixed mushrooms, roughly torn or sliced
▢1 clove garlic, minced or grated
▢2 tablespoons fresh thyme leaves
▢1 pinch crushed red pepper flakes
▢1 pound Pappardelle egg pasta or other egg pasta
▢1/3 cup heavy cream
▢1/2 cup freshly grated parmesan cheese
▢1/2 cup fresh grated manchego cheese
US Customary - Metric
Instructions
1. Season the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken through the flour mix, pressing gently to adhere.
2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the skillet and add to the plate with the chicken. Pour the wine and lemon juice into the skillet, cook 1 minute. Add the capers and season with salt and pepper. Return the chicken to the skillet and simmer for 5-10 minutes or until warmed through.
4. Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
5. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes.
6. Pour in the cream and 1/4 cup pasta cooking water. Add the pasta, parmesan, and manchego cheese. Toss until the cheese is melted and the sauce creamy.
7. To serve, divide the pasta among plates and top with the chicken and sage. Spoon over the pan sauce. Eat and enjoy!
#2.2 APPETIZER OR SIDE
Asparagus with Olive Oil & Herbs
Ready In: 25mins
Ingredients: 7
Serves: 6
ingredients
Units: US
1⁄4cup chopped fresh parsley
2cloves garlic, minced
1⁄4cup extra virgin olive oil
2 1⁄4lbs asparagus, woody ends removed
salt & pepper
1⁄2cup of fresh mint, chopped (or 2 1/4 tsp dried mint)
2 1⁄2tablespoons fresh lemon juice
directions
Mix parsley, garlic& oil in a 9 x 13 inch baking dish.
Add asparagus& mix to ensure that all stalks are covered with oil mixture.
Place asparagus into a skillet large enough for the asparagus to lie flat in no more than 2 layers.
Season with salt& pepper.
Cover& cook over medium-high heat until sizzling.
Reduce heat to low& simmer until asparagus is tender but not mushy, 10- 20 minutes.
Transfer to serving platter& sprinkle mint over top.
Stir lemon juice into the pan juices, season to taste& pour over asparagus.
Serve hot or at room temperature.
#2.3 APPETIZER OR SIDE
Braised Roman Beans With Tomato
Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves: 2-4 as a side
2 tablespoons oil
1 onion, peeled and sliced
4 cloves garlic, peeled and sliced (you can see I didn't really bother slicing them much)
250g/8.8ozs tomatoes (around 5 fresh tomatoes), roughly chopped
2 tablespoons tomato paste
3 tablespoons water
275g/9.7ozs Roman beans, cut in half
Salt and pepper
3 tablespoons fish sauce
2 tablespoons chilli oil
Step 1 - Heat a frypan on medium heat and add oil (make sure you have one with a lid) and fry onion for 3-4 minutes until translucent. Add the garlic and fry for another minute. Then add tomatoes, tomato paste and water and stir around a little. Place the lid on and simmer on low to medium heat for 10 minutes.
Step 2 - Stir the mixture and add the Roman beans. Place the lid on and simmer for 30 minutes. This may sound like a long time but the beans will become lovely and soft. Season with fish sauce, salt and pepper. Add chilli oil and stir and serve.
#2.4 DESSERT
Sage Mint Tea, Fresh From the Garden
July 29, 2017 by Kate @ The Two Bananas 1 Comment
Huge bushels of sage and mint fresh from my garden are dried and ground up into tea leaves for this heart healthy, anxiety reducing, immune system boosting sage mint tea
Prep time 5 mins
Total time 5 mins
approx. 1 serving
Ingredients
¾ tablespoon fresh sage
¼ tablespoon fresh mint
Instructions
Add herbs to boiling water and steep for 5 minutes. Strain herbs and serve.
Nadiya Hussain’s Banana Thyme Loaf
Serves 8 - 10
Total 1hr 25min
Prep 25min
Cook 1hr
Ingredients
4 | small bananas, 3 mashed (340g prepped weight), 1 sliced lengthways |
50g | salted butter, melted, plus extra for greasing the tin |
175g | caster sugar |
A pinch of | salt |
A large sprig of | fresh thyme, leaves picked |
120ml | olive oil |
75ml | whole milk, at room temperature |
300g | self-raising flour, sifted |
For the salted caramel: | |
100g | caster sugar |
45g | salted butter |
60ml | cream |
½ tsp | salt flakes |
Method
Put the mashed bananas in a bowl and leave out for half an hour to oxidize – this will make them browner and add to the colour. Or if you are in a rush, just mash the bananas and get to baking the loaf.
Line and grease a 900g loaf tin and preheat the oven to 180°C/ fan 160°C.
Add the butter and caster sugar to the banana and mix till combined, then add the salt and thyme leaves, reserving a few to sprinkle over at the end. Now pour in the olive oil and milk and mix through. Add the sifted flour and fold through until you have a smooth cake batter.
Pour the mixture into the tin and level off with a few sharp taps, add the two slices of banana, cut-side up, and bake for 50 minutes–1 hour, covering loosely for the last 15 minutes to stop the top browning too much. You will know the cake is ready when a skewer inserted comes out clean.
Meanwhile, make the caramel by adding the sugar in an even layer into the base of a pan, on medium to low heat, and watch as the sugar turns to caramel, stirring it occasionally. As soon as the sugar melts, add the butter. If you find it seizing, don’t worry, just keep stirring over a very low heat and the caramel will come together.
As soon as the butter has melted, add the cream. Cook on a low heat for 2 minutes till you have smooth caramel. Take off the heat.
Remove the cake from the oven and leave to cool in the tin for 10 minutes, then take out and leave to cool on a wire rack.
As soon as it has cooled enough, drizzle over the caramel. If you find it has become too stiff, warm through gently and then drizzle. You will have caramel left over but not to worry, because we all need a little extra caramel and it’s perfect served on the side for anyone who wants some more to pour over. Sprinkle with a few thyme leaves, if you like.
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