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
Baked Pasta with Eggplant, Fennel, and Tomatoes
Serves 6
Ingredients
For the sauce:
1 tablespoon extra-virgin olive oil
2 14-ounce cans imported Italian crushed tomatoes; rinse the cans and reserve 1 cup of the rinsing water
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
4 basil leaves, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
For the pasta:
4 tablespoons extra-virgin olive oil
1 large Italian eggplant (about 1 pound), ½-inch diced
1 large fennel bulb, ½-inch diced
1 onion, finely chopped
4 garlic cloves, minced
1 pound penne rigate
8-ounce ball fresh mozzarella cheese, cubed
1 ½ cups grated Parmigiano-Reggiano, plus more for serving
2 tablespoons unsalted butter, small cubes
Directions:
1. Preheat oven to 450°F degrees.
2. Place the tomatoes, along with the reserved rinsing water, pepper flakes, oregano, thyme, basil, olive oil, salt and pepper to a heavy-bottomed sauce pan. Bring to a simmer, and cook uncovered for 15 to 20 minutes. When finished, set aside.
3. Meanwhile, heat 3 tablespoons olive oil in a large, heavy-bottomed, preferably enameled cast-iron Dutch oven.
4. Add the onions and the fennel and sauté on medium heat, until tender, about 10 minutes.
5. Add the eggplant and 1 tablespoon of olive oil and sauté until tender, about 6 to 7 minutes, adding a little more oil if the eggplant is sticking.
7. Meanwhile, cook the pasta following box directions, until 2 to 3 minutes shy of al dente. Drain the pasta, reserving one or two cups of the pasta water. Set pasta aside.
8. Add the tomato sauce to the vegetables and mix thoroughly. Simmer on low for about 7 minutes.
9. Add the pasta and toss well with the sauce and vegetables. Add one cup of the pasta water and stir. If the mixture appears too thick, add a little more of the pasta water.
10. Add the mozzarella and one cup of the Parmigiano, and fold into the pasta and vegetables, making sure the cheese is evenly distributed.
11. Bake, uncovered, for 15 minutes.
12. Remove the pot from the oven, sprinkle the remaining ½ cup Parmigiano, and dot with the butter.
13. Return to oven and cook for about another 7 minutes.
14. Serve hot in heated pasta bowls, accompanied by additional cheese for sprinkling.
Side/Appy
Simple Salad With Lettuce, Tomato and Onion
Ingredients
lettuce mix
1 small tomato
1/4 onion (to store the rest of that onion, see storing onion half)
1 tsp extra virgin olive oil
lemon slice
Instructions
Put lettuce mix in a bowl. Squeeze the lemon over it, then drizzle with olive oil. Toss with your hands to coat the lettuce with oil.
Chop the tomato into pieces and sprinkle with a little bit of salt and pepper.
Chop the onion into small pieces.
Put the lettuce on a plate. Top with tomato and onion pieces.
Side/Appy
Golden Beet, White Bean, and Orange Salad
Prep Time 20 minutes Cook Time 30-45 minutes Servings 4
Ingredients
1 pound golden beets cooked, peeled, and cut into wedges (see Notes below)
1 large orange
1 shallot peeled and thinly sliced
1 cup white beans rinsed and drained
3 T pistachios shelled and roughly chopped
1 T Italian parsley chopped
1 T white balsamic vinegar
1/4 t salt
1/4 t pepper
1 head lettuce washed and chopped
Instructions
Place chopped lettuce on a small platter.
Peel orange; using a paring knife cut into segments. Cut each segment in half or thirds if orange is large. Discard membranes.
Combine beets, orange segments, and cannellini beans in a bowl with shallots, parsley, vinegar, salt, and pepper. Taste for seasoning, adjusting vinegar, salt, and pepper as needed.
Place beet mixture on salad greens. Sprinkle pistachios, salt, and pepper over salad.
Note on cooking beets:
Steamed- To steam beets, place in a steamer above 2 inches water. Bring to a boil over high heat and cover. Turn down heat to medium. Steam small and medium beets for 30 minutes.
Roasted - Preheat oven to 375 degrees F. Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice.
Microwave - Wrap beets in microwave-safe parchment paper. Microwave on high until tender, 11 to 12 minutes. Let stand 5 minutes.
Dessert
Sauteed Bosc Pears
Prep Time10 min Cook Time10 min 6 Servings
INGREDIENTS
2 tablespoons butter
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
6 Bosc USA Pears, peeled, cored, and quartered
Juice of ½ lemon (about 3 tablespoons)
1 ½ cup nonfat vanilla yogurt or frozen yogurt
½ cup chopped, toasted California walnuts
DIRECTIONS
To prepare pears, melt butter in a large skillet over medium heat. Stir in spices and cook for 30 seconds or until aromatic. Add pears and cook for 15 minutes or until tender, stirring frequently. Stir in lemon juice. Serve with nonfat vanilla yogurt or frozen yogurt and top with walnuts.
Meal #2
Main Dish
Skillet Potatoes with Peppers and Onions
Servings:4
Ingredients
▢1 tablespoon olive oil
▢1 small yellow onion diced into ½-inch pieces, about ¾ cup total
▢3 potatoes diced into ½-inch pieces, about 3 cups total
▢1 large bell pepper or equal amounts of multi-colored peppers, diced into ½-inch pieces, about 1 cup total
▢½ teaspoon kosher salt adjust to taste
▢¼ teaspoon freshly ground black pepper adjust to taste
Instructions
Heat the oil in a large skillet over medium heat. Add the onion and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and add 2 tablespoons of water to the pan.
Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.
Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed.
Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.
Side/Appy
Orange, Fennel, and Red Onion Salad
PREP:5 mins TOTAL:10 mins Serves: 2
Ingredients
▢1 fennel bulb (thinly sliced)
▢1 orange (segmented)
▢1 red onion (thinly sliced)
▢1 Juice of lemon
▢2 teaspoons extra virgin olive oil
▢Kosher salt and pepper to taste
Instructions
Remove the fronds from fennel bulb and reserve for garnish.
Cut the fennel bulb in quarters and thinly slice.
Add fennel slices, orange segments, and onion to a medium bowl and dress with lemon juice, olive oil, and salt/pepper to taste.
Toss well and serve.
Side/Appy
Eggplant Lettuce Wraps
Ingredients
1 large (or 2 medium) eggplant
Red butter lettuce leaves
2 Tablespoon finely sliced green onion
1 finely sliced jalapeno, optional
1/2 cup cilantro leaves
2 Tablespoon Soy Sauce
1/4 teaspoon maple syrup
4 drops sesame oil
1 teaspoon black sesame seeds, optional
1 teaspoon white sesame seeds, optional
Instructions
Preheat an oven to 350°F. Slice eggplant in half and score the flesh diagonally in both directions so you have a diamond pattern.
Line a baking tray with parchment paper and place the eggplant cut side down.
Bake for 15 minutes, turn the eggplant over and cook for another 10-15 minutes.
Combine soy sauce, maple syrup and sesame oil in a small pot. Place over a low heat and stir to combine. Once it starts to boil and all ingredients are combined remove from the heat and set aside.
Remove the cooked eggplant from the oven - save your parchment paper baking sheet for the following step - chop into bite sized pieces and toss in the sauce until well coated.
Put the coated eggplant pieces back on the parchment paper covered baking tray, sprinkle with sesame seeds and bake for 5-7 minutes or until the sauce is tacky.
Serve in the lettuce cups, topped with spring onion, coriander, chili, and leftover sauce.
Dessert
Mulled Cinnamon-Orange Pears
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45mins Servings: 6
Ingredients
6 medium pears, a firm variety like Bosc or Anjou
2 teaspoons lemon juice
½ cup orange juice or ½ cup freshly squeezed orange juice
¼ cup (or more) orange liqueur (Triple Sec, Gran Marnier or Cointreau) (optional)
¼ cup brown sugar or coconut sugar, or Golden Monkfruit sweetener
3 cinnamon sticks, broken if large
1 teaspoon ground cinnamon
1 teaspoon whole cloves
¼ teaspoon nutmeg
1 teaspoon whole allspice
4 buds star anise
Garnish
▢½ cup mascarpone cheese
▢1 tablespoon pure maple syrup
▢1 tablespoon orange zest finely grated
Instructions
Peel the pears and slice in half from the stem end to the base. Remove the stem and core using a small paring knife or even a melon baller. Slice the pears so they fan out, leaving ¾ inch intact at the stem end. Arrange in a single layer in a baking dish. Sprinkle with lemon juice to prevent browning.
Combine the spices, both whole and ground, and sprinkle over the pears.
In a measuring cup or small bowl, combine the orange juice, Triple Sec and brown sugar (or coconut sugar or Golden Monkfruit sweetener.)
Pour this mixture over the pears. Cover with foil (or an oven-proof lid) and bake for 30 minutes at 350°F., basting the pears with the liquid at 10-minute intervals. Check at 20 minutes and remove from the oven when they are barely fork-tender.
While the pears are poaching in the cinnamon orange sauce, prepare the mascarpone cheese topping. In a small bowl, combine mascarpone, maple syrup and orange zest. Set aside in the refrigerator.
Remove the baking dish from the oven. Gently remove the pear halves with a slotted spoon to another serving dish or to individual dessert glasses
Strain the liquid to remove the whole spices. Pour the strained liquid into a small saucepan and simmer over medium-low heat until reduced by one-third.
Pour this warm cinnamon-spiced orange sauce over the pears, dividing equally among the dessert glasses. Top with a dollop of maple mascarpone and serve!
Meal #3
Main Course
Crispy Eggplant Sandwiches with Tomato-Tarragon Relish
Prep Time:20 minutes Cook Time:40 minutes Total Time:1 hour Servings:5 sandwiches
Ingredients
Cooking spray
3/4 cup breadcrumbs
3 Tbsp. grated Parmesan cheese
1 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1 large egg whisked
2 small globe eggplants trimmed and cut lengthwise into 1/2-inch planks
1 Tbsp. olive oil
1/3 cup finely chopped shallots
1 Tbsp. minced garlic cloves
2 cups diced fresh tomatoes
3 Tbsp. apple cider vinegar
1 tsp. lower-sodium soy sauce
1 tsp. granulated sugar
3 tsp. finely chopped fresh tarragon, divided
1/3 cup mayonnaise
1 tsp. fresh lemon juice
1 loaf ciabatta or French baguette
1 (8-oz.) ball fresh mozzarella cheese, thinly sliced
2 packed cups lettuce
Instructions
Eggplant
Preheat oven to 375°F. Place an oven-safe rack over a large rimmed baking sheet covered with foil. Lightly spray rack with cooking spray.
Season sliced eggplant evenly with 1/2 tsp. salt and 1/4 tsp. black pepper. Combine breadcrumbs and Parmesan in a wide-rimmed bowl. Place egg and 1 Tbsp. water in a separate bowl; whisk to combine.
Dunk each slice of eggplant in egg mixture followed by breadcrumb mixture, pressing to adhere. Place eggplant slices on prepared baking rack. Lightly coat eggplant slices with cooking spray. Bake at 375°F for 30 to 35 minutes, rotating pan once halfway through.
Relish
Heat olive oil in a large skillet over medium. Add shallots and garlic; cook 2 minutes, stirring occasionally, until softened. Add tomatoes, vinegar, soy sauce, sugar, and remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Simmer over medium heat until mixture reduces and thickens, about 8 to 10 minutes. Remove from heat and stir in 1 tsp. of the tarragon.
Combine mayonnaise, lemon juice, and remaining 2 tsp. tarragon in a small bowl; mix to combine.
Slice loaf of bread (or baguette) in half, lengthwise. Arrange mozzarella slices on one half, and pop bread under the broiler for 2 minutes, until the cheese is melted and bread is golden.
Arrange eggplant slices over the melted cheese, followed by the tomato relish.
On the other half of bread, evenly spread tarragon mayonnaise and top with fresh lettuce Combine top half with bottom half of sandwich and slice into five.
Notes
Make-Ahead: The tomato relish and tarragon mayo can be made 1 to 2 days in advance. Store separately in the refrigerator.
Store: While these sandwiches are best enjoyed fresh, you can wrap leftovers in foil and refrigerate for 24 hours.
Reheat: Place sandwiches on a baking sheet and reheat in a 300ºF oven until warm. Alternatively, enjoy sandwiches closer to room temperature.
Side/Appy
Baked Onions, Beets and Potatoes
Ingredients:
6 small beets, peeled and sliced
2 russet potatoes, washed and sliced
3 small onions, sliced
1 tablespoon olive oil or more
Salt
Pepper
Green onion for garnish
Directions:
Heat oven to 350 F
Take a round pie dish, grease with some olive oil.
Start layering the vegetables in order. Start with the onions on the outside layer, and then the beets, and lastly with the potatoes in the center. Drizzle with olive oil, salt and pepper. Cover with aluminum foil and bake for about 40 minutes. Then remove the aluminum foil and broil for 10 more minutes. Drizzle with some more olive oil, garnish with green onion and serve.
Side/Appy
Refrigerator Pickled Golden Beets
Try this quick and easy recipe for refrigerator pickled golden beets - ready in under 10 minutes! Delicious tangy flavor and super crunchy - its a healthy addition to your picnics and meals.
Prep Time: 10minutes Total Time: 10 minutes Servings: 8
Ingredients
2 Golden beets peeled and sliced thinly
¼ Red onion peeled and sliced
1 inch Ginger knob fresh peeled and sliced thinly
¾ cup White vinegar distilled or enough to cover the vegetables in your container
½ teaspoon Salt canning kosher salt
½ teaspoon Stevia or sugar to taste
Instructions
Wash your glass containers with hot soapy water and rinse well and allow to air dry. (Glass containers 350 ml – 400 ml with lids)
Place your sliced beets, red onion and ginger in your glass containers alternating between vegetables.
Mix vinegar, salt and stevia together. Taste and adjust vinegar solution, salt and stevia to your liking. If you like it saltier add more salt and if you like it sweeter add more stevia. Pour over vegetables and close the lid. Refrigerate at least 6 hours or overnight. Enjoy.
Consume within 1 month.
Dessert
Portuguese Orange Cake Recipe (Moist + Fluffy!)
This from scratch, yet simple, Portuguese orange cake recipe is moist and fragrant, with the most unreal bright orange flavor. It's definitely one of the best cake recipes I've got. Similar texture to a sponge cake, but with more moisture than even the best airy cakes you may have had. Both the zest and juice of three oranges are involved, so it is wonderfully orange-y and citrus-y.
Prep Time:20 minutes Cook Time:40 minutes Total Time:1 hour Servings:9
Ingredients
▢⅔ cup butter softened
▢1 ¼ cups granulated sugar
▢4 large eggs separated, room temperature
▢3 large oranges room temperature
▢2 cups all-purpose flour
▢1 tsp baking powder
▢Confectioners’ sugar for dusting (optional)
Instructions
Preheat oven to 350ºF (180ºC). Grease an 8×8″ baking dish or line with parchment paper.
Beat butter and sugar on medium speed of electric mixer until light and fluffy, about 2 minutes.
2/3 cup butter,1 1/4 cups granulated sugar
Add egg yolks, one at a time, beating well after each.
With mixer on low speed, add the zest and juice from all three oranges. The mixture will appear curdled at first – that's ok.
Increase mixer speed to medium and beat until it comes together, pausing to scrape down sides of bowl as needed.
In a separate bowl, whisk flour and baking powder. With mixer speed on low, gradually beat into the butter mixture until just incorporated.
In another bowl, whip egg whites until stiff peaks form. Fold 1/3 of the whites into the cake batter to lighten it up, then gently fold in the rest. (Use a light hand so you don't deflate the whites.)
Scrape batter into prepared baking pan and bake for 35-45 minutes, until top feels springy when gently pressed and tester inserted in center comes out clean or with just a few moist crumbs.
Internal temperature will be 190ºF on a meat thermometer.
Once cake is cooled, dust with confectioners' sugar, if desired.
Notes
Orange yield: The original recipe was given to me as written, for 3 large oranges, and I’ve made it dozens of time using this quantity without measuring specific quantities of juice. That tells me that the recipe is very forgiving.
Zest: From three large oranges, you might get around 3 to 4 tablespoons of zest.
Juice: These oranges should yield about 1 cup of juice.
Serving: Serve with a dusting of confectioners’ sugar, a fluffy dollop of whipped cream, or a scoop of softened vanilla ice cream.
Make ahead: Store cake at room temperature, not in the fridge. Leftovers freeze well!
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