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
Turkey and Green Bean Lettuce Wraps (or over rice)
Serves 4-6
Ingredients
3 tablespoons grated ginger
3 tablespoons minced garlic
2-3 tablespoons of mild flavored oil (olive, canola, vegetable)
1.25 lbs ground turkey or ground chicken or ground pork
1/2 lb of green beans (the skinny kind), cut into 1/2 inch pieces (or you can substitute 1 can of water chestnuts, chopped)
1/3 cup hoisin sauce (my preference is Lee Kum Kee Vegetarian which has NO artificial color in it)
2 tablespoons oyster sauce
For wrapping
1 bunch of romaine lettuce, leaves separated and washed
1/4 cup cilantro finely chopped
1 cup of cucumbers, diced (use Persian cucumbers, Japanese cucumbers or English cucumbers)
3 tablespoons sambal oelek or chili garlic sauce (available at your local Chinese supermarket.)
Optional toppings
1/4 cup of chopped peanuts
1/2 cup washed fresh mung bean sprouts
Instructions
1. Heat a large fry pan/wok over medium high heat. Add oil, garlic, and ginger and cook for 1 minute. Add turkey/chicken/pork and cook until almost all cooked, about 2 minutes. Add green bean pieces and continue cooking until green beans are tender, another 2-3 minutes. Add both oyster sauce and hoisin sauce and continue cooking until all the sauce is combined with the green beans and turkey.
2. Take one piece of romaine, and in it place a good heaping two tablespoons of turkey green bean filling. Top with a sprinkling of cucumbers and cilantro. If spice is desired add just the tiniest dab of sambal Olek.
3. Alternatively this can be placed over rice and then topped with a sprinkling of cucumbers and cilantro. Mix and enjoy.
Side/Appy
Roasted Beet Salad with Orange and Beet Greens
Ingredients
6 medium beets with beet greens attached
1 large navel orange, peeled, separated into segments, pith and white removed
2 shallots, peeled and chopped fine
¼ -1/3 Cup red wine vinegar
¼ Cup extra virgin olive oil
3 cloves garlic, peeled and minced
1 tsp grated orange peel
Instructions
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve.
Wrap each beet loosely in foil. Place on oven rack and roast until tender when pierced with a fork, about 1 hour 20 minutes. Cool, then peel beets (use gloves or small sandwich bags to protect fingers from stains. Cut into eight wedges and place in medium bowl.
Bowl four cups of water, then add beet greens and cook until tender, just 2-3 minutes. Drain, cool and squeeze out as much water as possible. Add greens to beet bowl. Add orange segments (you may break them up) and shallots to bowl. Whisk vinegar, oil, garlic and orange peel in a small bowl to blend well and add to beet mixture. Stir to coat, season with salt and vinegar and allow to stand for at least an hour at room temperature before serving.
Side/Appy
Pan-Seared Eggplant with Buttermilk Dressing
Yield 4 servings
Ingredients
8 tablespoons olive oil, divided
1 medium shallots, chopped, divided
Kosher salt
2 tablespoons buttermilk, plain yogurt, or crème fraîche
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Freshly ground black pepper
4 tablespoons finely chopped chives, divided
12 ounces eggplant (about 2 small), halved lengthwise, sliced crosswise on a diagonal ¼ inch thick
2 cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal
¼ cup parsley leaves with tender stems
Zest from 1 lemon, divided
2 tablespoons fresh lemon juice
1 avocado, cut into ½-inch pieces
Preparation
Step 1
Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Add half of shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 5 minutes; season with salt. Remove skillet from heat.
Step 2
Whisk buttermilk, vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot; reserve skillet. Add 3 Tbsp. oil and 2 Tbsp. chives and mix well. Season dressing with salt.
Step 3
Heat 2 Tbsp. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbsp. oil to skillet and repeat with remaining eggplant slices.
Step 4
Let eggplant cool slightly, then add cucumbers, parsley, lemon juice, half of lemon zest, and 1 Tbsp. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.
Step 5
Transfer to a platter and drizzle with several spoonfuls of dressing (you don’t need to use all of it). Top with remaining lemon zest, shallot, and 1 Tbsp. chives.
Dessert
A Better Apple Brown Betty
Servings: 8
Ingredients
1-1/2 pounds apples, peeled, cored and sliced
1 tablespoon lemon juice, freshly squeezed
1/4 cup brown sugar, plus 2 tablespoons, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup low-fat milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 ounces stale rustic whole grain bread, torn into 1/2-inch pieces (about 3 cups)
1/2 cup rolled oats
1/2 stick chilled butter, cut into 1/2-inch cubes
Instructions
Preheat oven to 350℉.
Toss apples with lemon juice in a large bowl. Mix together 2 tablespoons brown sugar with the cinnamon and nutmeg in another large bowl. Pour sugar mixture in with the apples, and toss to coat.
Mix together the milk, maple syrup and vanilla extract in the bowl the sugar was in, then add the bread, and toss to coat the bread. Let it soak up the milk mixture for 10 minutes, then pour in with the apples, and mix well. Transfer mixture to a buttered 8-inch baking dish.
Mix together oats and remaining 1/4 cup brown sugar in the bowl, and add the butter. Pinch the butter into the oat mixture, rubbing your fingertips together to incorporate the oats into the butter cubes. It will take a minute or two, and will resemble coarse, wet sand (albeit with oats in it) when it's ready. Sprinkle the buttered oats on top of the apple mixture, and spread to cover the apples evenly.
Bake for 40 minutes, until golden brown and bubbly. Serve warm with ice cream.
Meal #2
Main Dish
Detox Salad, Roasted Aubergine, Beetroot & Quinoa
Feeds 4
INGREDIENTS
1 cup of Quinoa (approx. 150 grams)
2 aubergine (ideally organic) chopped in to bite size chunks
4 beetroot (pre-cooked and rinsed or fresh with their skins on)
Olive oil
1 clove of garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of runny honey
4 tablespoons of finely chopped flat parsley
1 teaspoon of minced ginger
Salt and Pepper to season
TO COOK
pre-heat the oven to 350*
Cook the Quinoa, rinsing under cold water then adding to a pan with an equal cup of water (this works best for me). Bring to the boil then simmer with a lid on for 10 mins. Take lid off cover with a tea towel for 5 mins then fluff with a fork.
Lightly cover the aubergine and beetroot (if using fresh) in Olive Oil and place in the oven to roast for approx. 20 mins. Take out of the oven and turn over with a spoon and put back in for another 15mins. If you are using pre-cooked beetroot rinse, cut into bite size chunks, cover lightly in olive oil and add now to the aubergine and roast for another 15 mins.
Gently whisk the olive oil, ginger, garlic and balsamic vinegar into a dressing.
Dress the roasted veg (removing beetroot skin and chopping into bite size pieces if using fresh) with half of the dressing and chopped parsley.
Heat a little olive oil in a pan and gently heat the quinoa and roast veg together and add the rest of the dressing.
Season generously with Salt and Pepper to taste and serve.
Enjoy!
Side/Appy
Green Bean & Sugar Snap Pea Salad
Ingredients
10 ounces sugar snap peas
12 ounces green beans
1 cup shelled edamame
1 teaspoon chopped fresh mint
Squeeze of fresh lemon juice
Sea Salt
Instructions
Bring a large pot of water to a boil. Add 2 large pinches of salt. Pour in the snap peas and green beans. Cook in boiling water for 2-3 minutes or until just tender.
Meanwhile, fill a large bowl with cold water and add several large handfuls of ice. When the beans are done cooking, use a slotted spoon to transfer them to the bowl of ice water. Let them sit in the ice water for 2-3 minutes.
Drain well, then toss the beans with the edamame, fresh mint, a large squeeze of lemon juice and a generous sprinkle of sea salt. Serve cold or room temperature!
Side/Appy
Mango Cucumber Salad
Prep Time10 mins Total Time 10 mins Servings 2
Ingredients
1 mango de-stoned, peeled, diced
½ English cucumber peeled, deseeded, diced
¼ cup white onion or red onion, finely diced
¼ cup cilantro finely diced
For the mint dressing
3 tablespoons of extra-virgin olive oil
⅛ cup mint leaves finely diced
1 teaspoon apple cider vinegar*
1 teaspoon maple syrup
pinch salt
pinch black pepper
Instructions
Combine the ingredients for the mint dressing and give them a good stir or whisk. Taste test and adjust to preference.
Peel, de-seed and dice the cucumber, and peel and dice the mango into roughly similar sized pieces.
Combine the salad ingredients in your serving bowl and drizzle over the dressing. Lightly stir to combine.
Notes
*if it works for you, then you can swap the vinegar for lemon juice or lime juice.
Dice the mango and cucumber to roughly similar size pieces.
I do suggest de-seeding the cucumber as it can make the salad a bit too 'wet' with them.
Dessert
Red Velvet Beet Bars with Brown Butter Sour Cream Frosting
Active Time:50 mins Total Time:2 hrs. 20 mins 12 servings
Ingredients
Cooking spray
1 1/2 cups unsalted butter (12 ounces)
1 large or 2 small red beets (about 12 ounces), peeled and chopped (1 1/3 to 1 1/2 cups)
2 teaspoons white vinegar
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract, divided
1/2 teaspoon red gel food coloring (optional)
2 3/4 cups all-purpose flour (about 11 3/4 ounces)
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup sour cream
2 cups powdered sugar (about 8 ounces), divided
Directions
Preheat oven to 350°F. Coat a 9- x 13-inch baking pan with cooking spray; line bottom and sides of baking pan with parchment paper, leaving a 2-inch overhang on all sides. Coat parchment with cooking spray.
Melt butter in a medium saucepan over medium-low. Once butter is melted, increase heat to medium; cook, whisking constantly, until butter solids smell nutty and turn golden brown, 7 to 12 minutes. Transfer 1/2 cup brown butter to a small heatproof bowl. Refrigerate, uncovered, until solid, about 1 hour.
Transfer remaining brown butter (about 3/4 cup plus 1 to 2 tablespoons) to a separate small heatproof bowl; let cool in refrigerator until butter is slightly warm to the touch, about 20 minutes.
Process beets and vinegar in a food processor until very finely chopped, about 2 minutes, stopping to scrape down sides of bowl as needed. Measure and reserve 3/4 cup processed beet mixture; discard any remaining beet mixture.
Process the slightly warm brown butter, reserved beet mixture, granulated sugar, and brown sugar in food processor until well combined, about 15 seconds. Add egg, 1 teaspoon vanilla, and food coloring, if using; pulse until smooth, about 5 pulses, stopping to scrape down sides of bowl as needed.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl until combined. Add flour mixture to butter mixture in food processor; pulse just until combined, 10 to 12 pulses, stopping to scrape down sides of bowl as needed. (Mixture will be thick, like cookie dough.) Transfer dough to prepared baking pan, and pat into an even layer, using a sheet of plastic wrap to prevent dough from sticking to your hands.
Bake in preheated oven until top is set, edges are just starting to pull away from sides of baking pan, and a wooden pick inserted in center comes out mostly clean, 22 to 26 minutes. Remove from oven; let cool completely in baking pan on a wire rack, 45 minutes to 1 hour.
Meanwhile, beat reserved 1/2 cup chilled brown butter in a medium bowl with a hand mixer on medium-high speed until smooth and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add sour cream and remaining 1 teaspoon vanilla; beat on medium speed until well combined, about 15 seconds.
Add 1/2 cup powdered sugar; beat on low speed until well incorporated, 30 seconds to 1 minute. Add remaining 1 1/2 cups powdered sugar, and beat on low speed until combined, about 45 seconds. Increase speed to high, and beat until fluffy, about 30 seconds. Spread frosting onto cooled red velvet bars. Using parchment paper overhang as handles, lift bars out of baking pan. Cut into 12 squares, and serve.
Meal #3
Main Course
Beet Green Stuffed Beets
Prep Time 30min Cook Time120min 150 min Total time 4 Servings
Ingredients
4 small beets
beet greens from the beets
1 garlic clove, minced
2 ounces Havarti
Salt and pepper to taste
1 egg white
Preparation
Wash beets and wrap in tinfoil. Place on a baking sheet and put in a 350-degree oven for about 60 minutes, until a knife can push through the center. Remove from oven and allow to cool.
Chop greens and sauté greens in a pan with a tiny bit of oil and add garlic. Cook until wilted, remove from heat, place in a bowl. Add cheese, salt and pepper to taste and egg white.
Peel the beets and then scoop out as much flesh as you can from the beets.
Place beets on a baking pan, fill with stuffing and bake for about 45 minutes to an hour.
Side/Appy
Green Bean and Celery Salad
Prep Time:45 mins Total Time:45 mins Servings:8
Ingredients
1 1/2 lb green beans), trimmed
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp Dijon mustard
1 1/2 Tbsp honey
1 Tbsp grated fresh ginger
1 1/2 tsp kosher salt, plus more for boiling and seasoning
1/3 cup olive oil
3 cups thinly sliced celery, cut diagonally (from 4 to 6 large stalks), plus a handful of celery leaves for topping
1 large apple, cored and cut into 1/4-in.-thick sticks
1 Tbsp toasted sesame seeds
Directions
Bring a large pot of generously salted water to a boil. Add beans; cook over medium-high, stirring often, until bright green and very tender, 3 to 5 minutes. Drain beans in a colander and rinse well with cold water. (This step can be completed up to 48-hours in advance. Dry the beans well and refrigerate in an air-tight container.)
Whisk vinegar, mustard, honey, ginger, and salt in a large bowl. Slowly add oil, whisking constantly until mixture is combined.
Dry beans and transfer to bowl with dressing. Add celery and apple; toss until well coated. Add sesame seeds; toss until combined.
Transfer salad to a serving platter, pouring on any dressing remaining in bottom of bowl. Top with celery leaves
Side/Appy
Simple Lettuce Salad
Ingredients
1 lb (large bunch) any lettuce coarsely chopped
1 lb (2 medium) cucumbers coarsely chopped
1 lb (4 medium) tomatoes coarsely chopped
1 small bunch dill finely chopped
1/4 cup white or red onion thinly sliced
2 tbsp extra virgin olive oil
2 tbsp toasted sesame oil optional
1 tsp salt
Ground black pepper to taste
Garlic and white vinegar to taste (optional)
Instructions
In a large bowl, add cucumber, tomato, lettuce, dill, onion, olive oil, toasted sesame oil, salt and pepper. The easiest is to add ingredients in order as listed and as you are preparing them, like washing and chopping the vegetables.
Toss gently until combined.
Serve immediately or within an hour.
Dessert
Baked Oranges
Serves 2
Ingredients
1 orange, halved
2 teaspoons honey
⅛ teaspoon vanilla extract
¼ teaspoon ground cinnamon, to taste
Instructions
Preheat the oven to the broil setting.
Cut oranges in half and carefully run a knife around the outside of the pulp to separate the pulp from the peel. Then cut a criss cross pattern in the orange pulp to form wedges.
In a small bowl:
For each orange half, add 1 teaspoon honey, 4-5 drops of vanilla extract, and a generous sprinkle of cinnamon (to taste).
Use a basting brush or spoon to lightly distribute the topping on across the tops of the oranges.
Place orange halves with the pulp side pointing up on a baking sheet. If needed, scrunch aluminum foil underneath the oranges to help them balance on the baking sheet.
Broil oranges for 3-5 minutes until they bubble and starting to lightly brown around the edges.
Serve warm and top with whipped cream, cool whip, or ice cream if desired.
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