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
SPICED CARROT, LENTIL AND KALE SOUP
A luxuriously thick and spicy soup. Gloriously nutritious as well as tasty. A filling meal when served with crusty bread. Keep the leftovers in the fridge or freeze them for another day.
Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2-3 cm piece of fresh ginger, finely chopped
8 medium carrots, chopped
300g/ 1½ cups red lentils
3 tsp dried cumin
2 tsp dried coriander
1 tsp dried turmeric
6½ cups vegetable stock add more water if required at the end of cooking
¼ C kale, chopped
a handful of fresh coriander, chopped
a good grinding salt and black pepper
Instructions:
Sauté the onion, garlic and ginger in the olive oil until soft, then add the carrots and cook gently for a few minutes.
Rinse the lentils well and add them to the pot along with the spices and stock, then stir well.
Add the kale, bring to the boil, then reduce to a simmer and cook gently for 30 minutes until the lentils are soft.
Whizz with a hand blender, leaving some vegetables intact.
Add the coriander and season with salt and pepper, then serve.
Enjoy!
Note: You can add green or brown lentils to this soup instead of red lentils, but you would end up with a very different flavor and without a creamy texture. Green and brown lentils will still add texture and help make a hearty soup, but they hold their shape and remain quite firm. If you do use green or brown lentils instead, mash or whizz up some of the soup at the end to mimic the creamy texture of a red lentil soup.
Side/Appy
Broccoli-Cauliflower Casserole
It has a cheesy sauce and crispy topping.
Yields: 8 serving(s) Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Ingredients
1 large head broccoli
1 head cauliflower
6 Tbsp. butter, plus 1 Tbsp. melted butter, divided
1/2 medium onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
4 oz. cream cheese, room temperature
1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. seasoned salt, plus more to taste
1/4 tsp. paprika, plus more for sprinkling
1/3 cup seasoned breadcrumbs
1 1/2 cups grated Monterey jack cheese, plus more to taste
Directions
Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
In a large skillet, melt the 6 tablespoons of butter. Add the onion and garlic and saute until the onion starts to turn translucent, 3 to 4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for 45 seconds more. Pour in the broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
In a small bowl, combine the breadcrumbs and the 1 tablespoon of melted butter. Set aside.
Layer half the broccoli and cauliflower in a small casserole dish. Pour on half of the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375°F oven until the cheese is melted and bubbly and the breadcrumbs are golden brown, 25 to 30 minutes. Serve warm.
Side/Appy
Roasted Carrots and Bell Peppers
Prep Time 5 mins Cook Time 25 mins Total Time 30 mins 4 servings
Ingredients
1-pound carrots washed and trimmed
1 pound bell peppers washed and trimmed
2 whole garlic cloves sliced thin
2 tablespoons olive oil
1 pinch salt and pepper
Instructions
Preheat oven: Preheat the oven to 400 degrees (200 C)
Prep vegetables: Wash bell peppers and carrots and remove stems. If using large carrots, cut in half lengthwise. Cut the bell peppers into thin strips.
Roast vegetables: Arrange the carrots and bell peppers on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.
Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.
Dessert
Golden Beet Orange Cake
Golden Beet Orange Cake is super moist and flavorful. With a hint of roasted beet flavor behind the orange, this usual cake is as tasty as it is beautiful.
Prep Time1 hr Bake Time 45 mins Total Time1 hr 45 mins 18 servings
Ingredients
Cake Batter
8 oz golden beets (roasted and peeled (see note 1))
1 orange (zest and juice)
18 oz granulated sugar (2 ¼ cups)
10 ½ oz vegetable oil (1 ½ cups)
4 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
4 ½ oz cake flour (1 cup, see note)
5 oz all-purpose flour (1 cup)
2 teaspoons baking powder
½ teaspoon table salt
2 ½ oz almond flour (½ cup)
Orange glaze
6 oz confectioner sugar (1 ½ cups)
1 orange (finely grated zest)
1 ½ oz orange juice (3 tablespoons)
Instructions
Generously butter and flour a 12 cup Bundt pan. Preheat the oven to 350 °F.
Cake Batter
Puree 8 oz golden beets with the juice and finely grated zest from 1 orange. You should have 1 ½ cups of puree (add orange juice to bring it up to 1½ cups if needed).
Combine 18 oz granulated sugar, 10 ½ oz vegetable oil, 4 large eggs, 1 teaspoon vanilla extract and 1 teaspoon orange extract in a mixer bowl. Beat on medium low for 2 minutes to emulsify the oil and eggs.
Sift together 4 ½ oz cake flour, 5 oz all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon table salt. Whisk 2 ½ oz almond flour into the dry ingredients.
With the mixer running on low speed, alternate adding the dry ingredients and the beet puree to the egg mixture. Scrape the bowl between additions.
Pour the batter into the prepared pan and bake until the center springs back when lightly pressed or a toothpick inserted in the center comes out with moist crumbs, about 45 minutes.
Make the glaze
Whisk together 6 oz confectioner sugar, finely grated zest from 1 orange and 1 ½ oz orange juice. The glaze should have the consistency of pancake batter.
Finish the cake
Cool for 10 minutes in the pan before inverting onto a cooling rack set over a clean sheet pan.
Pour the glaze over the cake while its still slightly warm. You can scoop up the glaze from the pan and reapply to uncovered parts of the cake or you can leave the glaze with a drip pattern.
Cool to room temperature and allow the glaze to set before transferring to a serving plate. The cake will keep at room temperature for 4-5 days.
Meal #2
Main Dish
Healthy One-Pot Cauliflower Stew with Curry
Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Ingredients
2 tablespoons Olive oil
1 cup chopped onion (~1/2 onion)
1 tablespoon curry powder
1/2 teaspoon smoked paprika
2 cloves garlic, minced
6 cups chopped cauliflower
2 cans (14.5 oz) diced tomatoes
1 can (13.5 oz) coconut milk
1 can ( 15 oz) chickpeas, drained and rinsed
3 cups chopped kale or baby spinach
1/4 teaspoon sea salt (adjust to taste)
Garnish with fresh cilantro
Instructions
Add olive oil to a large, deep skillet over medium-high heat.
Stir in onion, curry powder, and smoked paprika (if using) and cook for 2-3 minutes or until onion is translucent and tender.
Stir in garlic and cook for another minute.
Add cauliflower and sauté for 3-4 minutes. Stir in the tomatoes and coconut milk. Bring to a simmer and cook for 12-15 minutes.
Stir in the chickpeas, chopped kale, and salt. Cook another 2-3 minutes until kale is wilted and tender.
Serve over your favorite grain and garnish with fresh cilantro.
Side/Appy
Blueberry Kale Salad (a make-ahead recipe)
Prep Time: 15 mins Resting Time: 4 hrs Total Time: 4 hrs 15 mins
Servings: 6 servings as a side salad
Ingredients
1 bunch kale, rinsed, tough stems removed and chopped
3-4 carrots, grated or julienned (here's the julienne-er we use)
1 cup craisins, dried cranberries
1/4 cup Apple Cider Vinegar
2 Tbsp extra virgin Olive oil
1/2 Tbsp granulated sugar
1/2 tsp salt and 1/8 tsp black pepper, or to taste
1 small red onion, thinly sliced
1 - 1 1/2 cups fresh blueberries added before serving
Instructions
Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.
In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight. Toss in thinly sliced red onion and blueberries before serving.
Notes
Quick Kale Tip: To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce.
Side/Appy
Roasted Baby Carrots
Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Servings 4
Ingredients
1 1/2 pounds young carrots (about 5 inches each), cleaned, patted dry, and greens cut to 1 inch
1 medium red onion cut into 8 to 12 wedges (see How to Slice an Onion)
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
2 cloves garlic, peeled and crushed
Kosher salt
Freshly ground black pepper
Method
Arrange the vegetables on the pan, coat with olive oil, salt, and pepper:
Place the carrots, red onion wedges, and crushed garlic cloves on the pan and sprinkle with chopped rosemary. Drizzle with olive oil and toss to combine so that the carrots and onions are lightly coated. Sprinkle with salt and pepper.
Roast at 400°F for 30 to 40 minutes until well browned and caramelized around the edges.
Remove from pan and place in a serving dish to serve.
Dessert
Banana Oatmeal Cookies
Prep Time 10 min Cook Time 15 min Yield 4 dozen
Ingredients
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 large egg, room temperature
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake for 13-15 minutes or until golden brown. Cool on wire racks.
Meal #3
Main Course
The Denver Omelet
Prep Time:10 mins Cook Time:10 mins Total Time:20 mins Servings:1
Ingredients
3 large eggs
1 tablespoon butter
¼ cup diced smoked ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
salt and freshly ground black pepper to taste
⅓ cup shredded Cheddar cheese
1 pinch cayenne pepper
Directions
Gather all ingredients.
Beat eggs in a small bowl until just combined; do not overbeat.
Melt butter in a skillet over medium-high heat. Add ham, onion, and bell pepper; season with salt and pepper. Cook and stir until onions soften and ham begins to caramelize, about 5 minutes.
Reduce heat to medium-low and pour in eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed.
Quickly run the spatula along edges of omelet.
Sprinkle Cheddar cheese and cayenne pepper over omelet.
Cook, shaking the pan occasionally, until top is still wet but not runny, about 5 minutes. Use a spatula to fold omelet in half and transfer it to a plate.
Side/Appy
Kale & Farro Stuffed Peppers
Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.
Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Yield: 8 servings 1x
Ingredients
1 ½ cups uncooked farro
4 assorted bell peppers and a drizzle of olive oil
1 ½ tablespoon olive oil
½ medium onion chopped
2 cups sliced mushrooms
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and pepper to taste
2 cups chopped kale
1 ½ cups shredded mozzarella cheese
Instructions
Preheat oven to 400 degrees for roasting peppers.
Rinse the farro with cold water, add 4 cups of water and farro to a large stock pot, cover and bring to a boil over high heat.
Reduce heat, cover and cook 20 to 25 minutes or until tender and chewy. Drain any remaining water from farro.
Wash peppers, slice vertically, remove the seeds and membrane.
Place on a baking pan and drizzle with olive oil and sprinkle with salt and black pepper. Bake peppers 20 minutes or until peppers have softened a bit
While farro and peppers are cooking heat 1 ½ tablespoons of olive oil in a large skillet over medium heat. Add the onions to the skillet and sauté about one minute, minute, add the mushrooms and continue to sauté two more minutes. Onions should be translucent and mushrooms will be softened.
Add in the garlic, oregano, thyme and a dash of salt and black pepper, cook for a minute or two more.
Toss in the kale, stir to mix and transfer everything to a large bowl.
Add drained farro to the kale mixture, taste and season with more salt and pepper if needed.
Fill pepper halves with the farro mixture, top with the mozzarella cheese, place in oven for 5 more minutes or until cheese is melted.
Remove from oven, allow to cool slightly before serving.
Side/Appy
Roasted Golden Beet and Broccoli Salad
Serves: 8-10 Prep Time: 40 minutes Assembly time: 5 minutes
Ingredients
6 golden beets, trimmed, peeled, and chopped into 1" chunks
1 bunch of broccoli, chopped into florets roughly the same size as the beets
4 tablespoons grapeseed oil (or substitute canola oil)
salt and pepper to taste
1 small red onion, minced
½ cup chopped almonds, toasted
2 teaspoons chopped rosemary
assorted baby lettuce leaves (pick your favorite variety)
¼ cup red wine vinegar
¼ cup hazelnut oil (or substitute olive oil)
2 tablespoons Dijon mustard
2 tablespoons honey
4 ounces of goat cheese crumbled
Instructions
-Preheat the oven to 400 degrees.
-Place the beets and broccoli in a single layer on two rimmed baking sheets. Drizzle the
vegetables with the grapeseed oil and season to taste with the salt and pepper.
-Roast the vegetables in the preheated oven for 30-35 minutes. Remove and cool completely.
-Place the beets and broccoli in a medium-size bowl. Stir in the red onion, toasted almonds (reserve about 1 tablespoon for topping), and the chopped rosemary. Chill until ready to assemble the salad.
-Meanwhile, in a small jar or bowl, whisk together the red wine vinegar, hazelnut oil, Dijon mustard, and honey. Chill until ready to assemble the salad.
-To assemble the salad, place a bed of lettuces on a platter or separate plates, and drizzle with the red wine vinegar and Dijon mustard dressing.
-Pile the roasted beets and broccoli mixture onto the lettuce leaves and top with the remaining toasted almonds and crumbled goat cheese.
-Serve cold and enjoy!
Dessert
Pear and Banana Crisp
This pear and banana crisp recipe consists of sliced fruit cooked in butter and spices and topped with a crumbly topping.
Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Servings 6 servings
Ingredients
1 tbsp cold unsalted butter
3 ripe but firm pears peeled, cored and cubed (I used Anjou pears)
1 tbsp packed brown sugar
½ tsp ground cinnamon
Pinch nutmeg
3 large bananas cut into ¼-inch thick slices
Topping:
1/3 cup all-purpose flour
2 tbsp packed brown sugar
2 tbsp granulated sugar
3 tbsp cold unsalted butter
Instructions
In a large skillet, melt the butter over medium heat. Add pears, brown sugar, white sugar, cinnamon and nutmeg. Cook, stirring, occasionally, until pear has softened, about 5 minutes. Stir in bananas. Divide mixture among six (200 ml) ramekins. Set aside. Preheat the oven to 350 degree F. In a bowl, combine the flour, brown sugar and granulated sugar. Add the butter. Using your finger or a fork, work the mixture until it has the consistency of coarse bread crumbs. Divide the topping among ramekins. Place ramekins on a rimmed baking sheet and bake until topping is golden and fruit filling is bubbling, about 35 minutes. Let cool for 15 minutes before serving
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