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
My Go To Roasted Veggie Salad with Sweet Potato & Olives
Servings: 2 Total time: 1 hr
For the salad
Ingredients
2 medium sized sweet potatoes
1 aubergine/eggplant
1 big red onion
4 cloves of garlic, halved (I leave the skin on but you can peel them if you prefer)
2 tbsp olive oil
salt & pepper
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp sumac
handful of kalamata olives
1/3 cup crumbled feta
2 cups arugula
1 tbsp toasted sunflower or pumpkin seeds
1 tsp black or white Gomasio or za’atar
For the dressing
Ingredients
2 tsp lemons juice
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp mustard
Instructions
Preheat the oven to 180°C and line a sheet with baking paper.
Wash the vegetables and cube both the sweet potato and aubergine. Peel the red onion and slice into thick wedges. Half the garlic cloves (I prefer to keep the skins on, but you can peel them if you like). Place the sweet potatoes, aubergine, onion and garlic on the baking tray and drizzle with olive oil. Season with salt, pepper, sumac, thyme and rosemary and roast in the oven for 35-45 minutes. Allow the veggies to slightly cool, then tip into a bowl and combine with the arugula, olives, feta and sunflower seeds.
Combine all ingredients for the dressing in a small bowl and stir until well combined. Pour over the salad and serve while still warm. Finish with a sprinkle of gomasio/za’atar and you’re good to go!
Side/Appy
Gingery Red Cabbage and Pea Slaw with Cilantro, Lime and Peanuts
Serves 6
Ingredients
For the dressing:
3 tablespoons freshly squeezed lime juice
1 tablespoon plus 1 teaspoon dark or light brown sugar
1 tablespoon grapeseed or other neutral oil
1 tablespoon low sodium tamari or soy sauce
1 tablespoon plus 1 to 2 teaspoons finely chopped fresh ginger
2 to 3 teaspoons tahini or smooth natural peanut butter
1 ½ teaspoons minced fresh garlic
Kosher salt
For the slaw:
4 cups finely slivered red cabbage
2 to 2 ½ cups sliced snowpeas and/or sugar snap peas (or a combination that also includes some freshly shelled peas)
1/3 cup chopped cilantro
1/3 to ¼ chopped roasted peanuts
½ teaspoon kosher salt
1/3 cup chopped (or small wedges) radishes
A few tablespoons small herb leaves (mint, basil, cilantro) or herb flowers
Make the dressing:
1. In a small bowl, combine the lime juice, brown sugar, oil, tamari or soy sauce, ginger, tahini or peanut butter, garlic and a pinch of salt. Whisk vigorously to combine well.
Make the slaw:
1. Have ready a shallow serving platter. In a medium bowl, combine the cabbage, most of the peas (save some for garnish), the cilantro, half of the peanuts, and ½ teaspoon salt. Toss well. Add all but about a tablespoon of the dressing and toss thoroughly.
2. In a small bowl, combine the radish pieces, any reserved peas, and that last tablespoon of dressing. Toss.
3. Arrange the cabbage-pea mixture on your serving platter. Garnish liberally with the remaining peanuts, the reserved radish-pea mixture, and the herbs. Bring to the table to serve family-style.
Side/Appy
Carrot and Fennel Fritters
Servings6
Ingredients
1 cup shredded carrot ( I used 1 medium size carrot, peeled and grated using a box grater)
1 cup shredded fennel (just the bulb part)
1 teaspoon salt + more for sprinkling at the end
¼ teaspoon baking powder
2 teaspoon cumin powder
1 teaspoon chili powder
½ cup chickpea flour
1 large egg, beaten
1 cup neutral oil such as canola, sunflower, peanut oil, for frying
optional: handful of herbs like cilantro, parsley, chopped Serrano or jalapeno pepper
Instructions
In a medium bowl, combine shredded carrot, fennel with salt, baking powder, cumin power, chili powder, chickpea flour. Add chopped herbs and green pepper if using.
1 cup shredded carrot ( I used 1 medium size carrot, peeled and grated using a box grater),1 cup shredded fennel (just the bulb part),1 teaspoon salt + more for sprinkling at the end,¼ teaspoon baking powder,2 teaspoon cumin powder,1 teaspoon chili powder,½ cup chickpea flour, optional: handful of herbs like cilantro, parsley, chopped Serrano or jalapeno pepper
Add beaten egg to the veggie mix. Combine everything to make a thick (not too wet) batter. If the batter feels dry, add couple tablespoon of water to bring it together. If the batter feels to wet, add couple tablespoon of chickpea flour.
1 large egg, beaten
Pour oil (about ½ inch) in a nonstick skillet over medium heat. Take about 2 tablespoon of batter, flatten them slightly and drop into the hot oil. Cook for 2-3 minutes, flipping them half way through until they turn golden brown and cooked through.
1 cup neutral oil such as canola, sunflower, peanut oil, for frying
Place them on a plate/tray lined with paper towel. Sprinkle with salt when hot.
Enjoy with dipping sauce of your choice.
Dessert
Apple Fennel Crisp
Prep Time: 20 minutes Cook Time: 40 minutes Serves: 6-8 servings
Filling
3 Tablespoons unsalted butter
1 teaspoon fennel seeds
1 cup finely chopped fennel (from about 1 large bulb)
4 cups finely chopped apples (from about 3 large apples) I only roughly peeled mine.
2 teaspoons cinnamon
1 teaspoon ground ginger
pinch of salt
Topping
1 cup walnuts (sprouted is ideal)
1 cup hazelnuts (sprouted is ideal)
1/4 cup honey or maple syrup
1/4 cup unsalted butter, melted
pinch of fine sea salt
Preparation
Preheat the oven to 350F.
Melt the butter in an 8 inch heavy bottom cast iron skillet over medium-high heat. Add the fennel seeds and finely chopped fennel, cook stirring occasionally, until the fennel has soften and begun to caramelize a bit, about 5-7 minutes. If the pan dries out add more butter. Remove from the heat.
In a large bowl add the chopped apples, cooked fennel, cinnamon, ginger and pinch of salt. Give it a good.
Put the mixture back into the cast iron pan and keep to the side.
To the bowl of a food processor add HALF of the walnuts and HALF of the hazelnuts and process until a coarse meal is achieved, scraping down the sides as necessary. Add to a bowl.
Roughly chopped the remaining half of the walnuts and hazelnuts and add them to the bowl. Drizzle with the melted butter and honey. Add a touch of salt and use your hands to mix together.
Sprinkle the mixture over the apples and fennel and place in the oven for about 30 minutes, or until golden brown and crisp.
Remove from the oven and let sit for 15 minutes before scooping up and serving.
Notes
*Use this recipe as a guide and adjust measurements and ingredients as necessary. Store leftovers in an airtight container in the fridge for up to 1 week. Lightly reheat on the stovetop.
Meal #2
Main Dish
Carrot Gnocchi
Yields: 6 - 8 serving(s) Prep Time: 15 mins Total Time: 1 hr 30 mins
Ingredients
For the gnocchi
1 lb. carrots, peeled and chopped into ½” pieces
1 Tbsp. extra-virgin olive oil
1 tsp. kosher salt
1 tsp. ground coriander
1/4 tsp. ground white pepper
1 cup water
2 Tbsp. sour cream
1 large egg
2 1/2 cups all-purpose flour, plus more for surface
For serving
1 Tbsp. butter
2 cloves garlic, thinly sliced
1 Tbsp. fresh sage or rosemary leaves
2 Tbsp. roughly chopped pistachios
1 cup boiled gnocchi
Kosher salt
Freshly ground black pepper
Freshly shaved Pecorino or Parmesan, for serving
Directions
In a medium pot over medium heat, bring carrots, oil, salt, coriander, white pepper, and water to a boil. Cook, covered and stirring occasionally, until carrots are completely soft and water is completely evaporated, about 18 minutes. Mash carrots until smooth and let cool slightly.
Whisk in sour cream and egg until smooth. Gradually add flour until a soft dough forms. Gently knead into a ball, then cover and rest for 30 minutes.
On a floured surface, divide dough into 4 pieces, then cut each piece into 5 strips. Gently roll each strip into a long rope about ½” in diameter. Cut each rope into ½” pieces and place on a lightly floured baking sheet, rolling to cover evenly in flour.
In a pot of boiling salted water, cook gnocchi in batches until they float to the top, about 3 minutes. Drain.
In a large skillet over medium heat, melt butter. Add garlic, herbs, and crushed pistachios and cook, stirring constantly, until fragrant, 30 seconds. Add cooked gnocchi, season with salt and pepper, and fry until garlic is golden, 3 to 4 minutes.
Garnish with cheese before serving.
Side/Appy
Arugula Salad with Sweet Potato (Ikaria)
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Servings 6
Ingredients
1 1/2 pounds sweet potatoes
Salt preferably Greek sea salt
1 large red onion or 1 bunch scallions, trimmed
2 bunches fresh arugula, trimmed
1/2 cup extra virgin Greek olive oil
3-4 tbsp red wine vinegar
1 cup Greek feta or goat’s milk cheese optional
Instructions
Wash and scrub the sweet potatoes. Place in a large pot with cold salted water and bring to a boil over medium heat. Reduce heat to low and simmer until fork tender but al dente, about 15 minutes.
Remove, cool slightly, peel (if boiling), and cut into 1 ½ - inch / 4 cm chunks. Transfer to a serving bowl. (Alternatively, you can peel and cube the sweet potatoes and either roast or grill them under the broiler, on a sheet pan tossed with a little olive oil and salt).
Peel, halve and thinly slice the onion. Of using scallions, trim and cut into thin rounds.
Coarsely chop the arugula.
Place the arugula, and onions or scallions in the bowl with the sweet potatoes. Season to taste with salt and toss with the olive oil and vinegar. If desired. Add the crumbled feta or goat’s milk cheese and serve.
Side/Appy
Miso Eggplant (Nasu Dengaku
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 4 servings
Ingredients
2 medium globe eggplants (or several Japanese eggplants)
2 tablespoons white miso
2 tablespoons mirin (substitute rice vinegar + 1/2 teaspoon more of sweetener)
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
Garnish with green onions, fresh cilantro, red pepper flakes, sesame seeds or furikake.
Serve with jasmine rice, sliced avocado, pickled ginger or something fresh and crunchy like Asian slaw or cucumber salad.
Instructions
Preheat oven to 425F.
Cut eggplants in half and score in a crisscross pattern approximately into 1-inch squares , about ½-inch deep into the flesh, taking care not to pierce the skin. Brush or spray with olive oil, sprinkle with salt and pepper, and place flesh side down on a parchment-lined baking sheet. Bake until tender. Globe eggplant will take roughly 25-30 minutes; smaller Japanese eggplant will only take about 15 minutes.
Meanwhile, whisk the sauce.
When eggplants are tender, carefully flip them over and liberally baste them with the sauce.
Broil in the oven on the middle rack for 2-5 minutes until slightly charred on the edges. Keep a close eye; it goes fast! If you don’t have a broiler, bake for an additional 5- 10 minutes or until golden.
Garnish and serve!
Dessert
Banana Apple Pudding
Cook time – 4 min Preparation time 10 minutes Total time14 minutes Portions 6
Ingredients
¼ cup plus 1 tablespoon granulated sugar
1½ pounds Apples, halved, cored and chopped
1 teaspoon fresh lemon juice
½ teaspoon lemon zest
3 tablespoons plus 1 teaspoon minute tapioca
4 ripe Bananas, 1 cut into ¼-inch pieces
¼ cup low fat plain yogurt
¼ cup toasted sliced almonds, coarsely chopped
Fresh raspberries and/or fresh mint leaves for garnish (optional)
Directions
1. Heat sugar and ¾ cup water to a simmer in a medium sauce pot over medium heat. Stir in apples, lemon juice and lemon zest; heat to a simmer. Add tapioca; cook 4 minutes or until slightly thickened, stirring frequently. Remove from heat; cool completely.
2. Pulse 3 whole bananas and sugar mixture in a food processor until smooth. Transfer to a medium bowl; stir in yogurt.
3. Serve pudding topped with almonds and chopped bananas garnished with raspberries and/or mint, if desired.
Refrigerate pudding before serving, if desired.
Meal #3
Main Course
Roasted Eggplant Curry with Sweet Potato
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: serves 6
Ingredients
1 medium eggplant, diced into 1 inch cubes
1 large sweet potato, peeled and diced into 1 inch cubes
3 tbsp olive oil, divided
Salt
Pepper
1 small white onion, diced
3 cloves garlic, minced
1 inch piece fresh ginger, peeled and minced
3 tbsp red curry paste
1 can coconut milk
1 28 oz can diced tomatoes
1 can chickpeas, drained
Juice of half a lime
1 tbsp soy sauce (or tamari for gluten free)
5 cups baby spinach
Cilantro, for serving
Instructions
Line a large baking sheet with parchment paper. Preheat oven to 400 degrees F.
Toss the eggplant and sweet potato cubes with 2 tbsp olive oil and a generous shake of salt and pepper.
Roast eggplant and sweet potatoes for 25-30 minutes, until fork tender and beginning to brown.
Meanwhile, heat the remaining 1 tbsp olive oil over medium heat in a deep pot. Add onion, garlic, and ginger, and cook for 2-3 minutes until very fragrant.
Add the red curry paste and stir to coat the onion mixture in the paste.
Pour the coconut milk and diced tomatoes into the pot. Stir it up so everything is well combined.
Add the chickpeas to the pot, along with the cooked eggplant and sweet potato.
Add the lime juice and soy sauce, followed by the spinach.
Stir and cook until the spinach is wilted.
Serve with cooked rice, pita, or naan bread. Garnish curry with fresh cilantro leaves.
Side/Appy
Simple Shaved Carrot and Fennel Salad
Prep Time:20 mins Total Time:20 mins Servings: 4 people
Ingredients
3 large carrots - orange or multicolored
1 bulb fennel - stalks and fronds removed
¼ cup pistachios - chopped
Fennel fronds - for garnish
For the dressing:
2 tablespoon olive oil
½ lemon - juiced
1 clove garlic - crushed or minced
¼ teaspoon ground mustard - optional
⅛ teaspoon sea salt - more to taste
Instructions
Prepare the carrots by slicing off their ends and peeling off the outer layer. Then, use a vegetable peeler to create thin shavings. Prepare the fennel by removing the stalks and any discolored outer pieces. Keep the bulb and its core intact, and use the vegetable peeler to make shavings from the bulb until you reach the center. (It's a lot easier to peel a whole fennel bulb than it is to peel individual pieces of fennel.) When you get to a point where it becomes difficult to keep shaving the veggies, thinly slice whatever is left. Be sure to remove and discard the fennel core.
Combine the shavings and pistachios in a large bowl. In a small bowl, whisk together the dressing ingredients, and pour it over the veggies and nuts. Mix until well coated. Garnish with chopped fennel fronds before serving.
Enjoy chilled or at room temperature!
Notes
This is a great side dish to fish or another lean protein or as part of a holiday meal.
If you don't have a vegetable peeler, you can also use a paring knife to make shavings. Keep in mind that shaving veggies takes more time than chopping them, but it's a really pretty preparation!
Leftovers will last in an airtight container in the fridge for up to 3 days.
Side/Appy
Arugula, red cabbage and grapefruit salad in French lemon dressing
Prep Time: 15 minutes Total Time: 15 minutes Servings: 4 people
Ingredients
3 oz arugula
3 oz red cabbage
1 grapefruit
1 tsp olive oil (or skip for an oil-free recipe)
1 lemon
1 tbsp mustard
salt (optional)
Instructions
Finely chop the red cabbage.
Cut the grapefruit in two, then do round cuts to remove the skin, and finish with making small chunks of peel-free grapefruit.
Combine oil, lemon juice and mustard to make the salad dressing.
Place the arugula, red cabbage and grapefruit in a salad bowl, then add the dressing and mix it all together.
Dessert
Sweet Potato Apple Pie
Prep Time: 20 mins Cook Time: 20 mins Yield: 4-6
Ingredients
3-4 medium{ish} sized apples or 2 large apples, sliced
1 Medium Sweet Potato, Peeled and Diced
Pinch of Salt
Fat of Choice {I like butter here}
1 tsp. Raw Honey, melted
1 tsp. Cinnamon
1 tsp. Vanilla Extract
1 Eggs, slightly beaten {optional}
Instructions
Get your oven rocking and rolling at 350 {F}
Fill a medium sized pot up with water, and then peel and chop your sweet potato. Add it into the water, set it on the stove and allow to boil {you’re going to mash it up in the end!}. I personally like to start with the lid on, and the remove it once things are boiling and possibly turn down the stove a little. But it’s totally up to you!
While those are cooking away, add your favorite fat to a large skillet {I used butter here — but I’ve also tried it with Bacon Fat --and holy coffee — it was good!} and get it heating. Then start to peel your apples and chop your apples into slices. Add them into the pan and give it a good stir!
— Note on my method. I like to peel two or three apples to start, cut them into quarters and then use a pairing knife {or any sharp small knife} to remove the core and then I chop the slices right into the pan. Then I proceed to peel the last two apples and do the same thing. That way some apples are soft and some have a bit more texture in the pie, allowing for some really awesome flavor and texture!
When your apples are almost cooked through, add in your Cinnamon, Pinch of Salt, Vanilla Extract, Spritz of Lemon Juice and I also like to add another tablespoon or so of your favorite fat {there’s never a thing as too much butter 😉 }. Mix it all together well and let your apples finish cooking.
When your sweet potato is fork tender, drain it and add in your fat of choice {as much or as little as you want}, Raw Honey, Cinnamon, Vanilla Extract and mash/ mix it well.
By now your apples should be done and wicked yummy. Add them into your pie pan and spread them out into an even layer.
Then add in your slightly beaten egg to your sweet potato, give it a quick mix about and spread it ontop of the apples.
Place in the oven to bake for 15-25 minutes or until the top has set a little and has a pretty golden color.
Try to let it cool before diving in! It does slice/serve better when you let it cool down a lot. But as you can see from the pictures, I have no patience for that hahah 🙂
Notes
-I’ve also made this by mixing the apple and the sweet potato together and then adding it into the pie pan and baking. This gives you more of just a apple pie filling feel, but equally as yummy and is a great way to vary it up a little!
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