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Healthy Recipes for November 21st 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




Entrée ( Main Course)

 

Hoisin Salmon over a Brussels Sprout Kale Quinoa

 

SERVINGS : 4 PREP TIME : 30 MINUTES


INGREDIENTS

1/2 cup quinoa

1 cup water

1 pound salmon

2 tablespoons olive oil

1 pound brussels sprouts, ends removed and thinly sliced

2 cups kale, chopped

Hoisin Sauce

4 tablespoons tamari

2 tablespoons peanut butter

1 tablespoon honey

2 teaspoons white vinegar

1/8 teaspoon garlic powder

2 teaspoons sesame seed oil

 

DIRECTIONS

 

Bring quinoa and water to a boil, reduce to a simmer, cover, and let cook 15 minutes. Remove from heat and reserve for later.

Combine hoisin sauce ingredients in a small bowl.

Place salmon and 3 T hoisin sauce in a bowl or resealable bag and let marinate for 15-30 minutes.

Heat 2 T olive oil in a heavy pan over medium high heat.

Add salmon and marinade to the pan and cook for 2-3 minutes per side or until flesh separates and is opaque. Cook time will vary depending on thickness of the fillet.

Transfer salmon to a plate and tent to keep warm.

Add a little more oil to the pan if necessary and the brussels sprouts and kale. Cook over medium high heat until tender and slightly browned on the edges.

Add remaining hoisin sauce and stir until heated through.

Toss quinoa into the brussels sprout and kale mixture and then divide evenly among plates.

Top salmon and serve. 

 

 

 

 

 

 

 

Side #1

 

Single-Rise Sweet Potato Dinner Rolls

 

Prep-time: 20 MINUTES / Ready In: 1 HOUR, 25 MINUTES  Makes 16 rolls  Serving size: 1 roll

 

Ingredients

3 to 3½ cups white whole wheat flour, divided

2 packages of quick-rising yeast

1 teaspoon sea salt

1 cup mashed sweet potato (*See headnote)

½ cup unsweetened applesauce

½ cup unsweetened plant milk, such as almond, soy, cashew, or rice

2 tablespoons pure cane sugar

 

Instructions

 

In a large bowl stir together 2 cups of flour, the yeast, and salt.

In a medium saucepan heat and stir sweet potato, applesauce, milk, and sugar until warm (120°F to 130°F). Add sweet potato mixture to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining 1 to 1½ cups flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes). Cover and let rest 10 minutes.

Line a large baking sheet with parchment paper. Divide dough into 16 portions. Roll each portion into a ball and place 1 inch apart on the prepared baking sheet. If desired make ¼-inch-deep decorative cuts across tops of rolls. Cover and let rise in a warm place until nearly double in size (45 minutes).

Preheat oven to 400°F. Bake rolls 20 to 25 minutes or until golden. Cool slightly; serve warm.

 

 

 

 

Side #2

 

From Scratch Green Bean Casserole with Rosemary Parmesan Sauce

 

Prep Time 30 mins Cook Time 55 mins Total Time1 hr 25 mins 10 Servings

 

 

Ingredients

French Onions:

2 yellow onions, halved and thinly sliced

2 tablespoons olive oil

¼ cup flour

3 tablespoons breadcrumbs

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

Olive oil cooking spray

 

Green beans:

1 tablespoon salt

2 ½ pounds fresh green beans

Parmesan Gravy:

½ yellow onion, diced

7 tablespoons butter, divided

3 garlic cloves, minced

½ cup flour

1 cup chicken broth

2 cups half-and-half

1 cup shredded parmesan cheese

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

½ teaspoon ground rosemary

½ teaspoon ground thyme

½ teaspoon salt

½ teaspoon black pepper

 

Instructions

 Fried Onions:

Preheat oven to 450° F. Line a baking sheet with parchment paper.

Place sliced onions into a large mixing bowl with a lid (or gallon Ziploc bag). Drizzle the onions with olive oil and shake together until onions are coated. Sprinkle the onions with flour, bread crumbs, garlic powder, salt and pepper, and shake again until flour mixture has coated the onions.

Spread the onions evenly onto the prepared baking sheet. Generously spray the onions with olive oil cooking spray and bake for 10 minutes. Toss the onions around then generously spray onions again with more olive oil cooking spray. Bake for another 10-15 minutes, or until the onions are crispy. Once done, set aside.

 

Green Beans:

 

While the onions are baking, prepare the green beans and parmesan gravy. Bring a large pot of water to a boil. While water is heating up, remove the stems from the green beans and cut in half.

When the water comes to a boil, add the salt and the green beans to the pot and cover with a lid. Cook for 8-10 minutes, or until the beans are tender but still have a slight crunch. Once the beans are done, strain the water and transfer the beans to an ice bath in a large bowl to stop the cooking process.

 

Rosemary Parmesan Gravy:

 

Turn the oven down to 375° F.

Melt 2 tablespoons of butter in a large pot over medium-high heat. Add the diced onion and cook for 5 minutes, adding garlic during the last minute. Add 5 more tablespoons of butter to the pot and melt. Add the flour and stir to combine with onions and butter; let cook for one minute. While whisking, pour in the chicken stock then the half-and-half. Stirring frequently, bring to a simmer so the sauce thickens, about 2-3 minutes.

Remove the pot from stove and stir in the parmesan, soy sauce, Worcestershire, rosemary, thyme, salt, and pepper.

Mix the green beans with the gravy, then transfer to a 9”x13” or 3-4 quart baking dish. Cover with tinfoil and bake for 35 minutes. Remove tinfoil and bake for another 10-15 minutes, or until the green beans are tender. Add the fried onions over the top and bake for an additional 5 minutes.

Enjoy with family and friends! 


 

 

 

 

 

Dessert

 

Orange-Glazed Apple Pie

 

Ready In:1hr 15mins Yields:1pie Serves:6

 

ingredients

 

1package refrigerated pie crust

3⁄4cup sugar

2 tablespoons flour

1⁄2 teaspoon cinnamon

1⁄8 teaspoon salt

6 cups sliced peeled tart apples (about 5 medium)

3 tablespoons butter

2tablespoons orange juice

 

Glaze

1⁄2cup confectioners' sugar

4 1⁄2 teaspoons orange juice

1⁄2 teaspoon grated orange peel

 

directions

Preheat oven to 400 degrees.

Line a 9 inch pie plate with one of the crusts from the purchased package.

In a large bowl, combine the sugar, flour, cinnamon and salt.

Add apples, toss to coat.

Spoon apple mixture into crust.

Dot with butter, sprinkle with orange juice.

Place second crust over filling; trim, seal and flute edges.

Cut small slits into top crust.

Bake at 400 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly.

In small bowl, whisk glaze ingredients until blended.

Spread over warm pie.

Cool on wire rack.

 

 

 

 

 

 

 

 

 

 

 

 

Meal #2




Entrée (Main Course)

 

Asian Orange Turkey Lettuce Wraps

 

Servings:4 Prep:10 mins Cook:20 mins Total:30 mins

 

Ingredients

 

For the orange sauce:

 

▢1 cup orange juice, (fresh 100% juice or fresh squeezed)

▢1/4 cup low sodium soy sauce, (use gluten free if needed)

▢1 tablespoon fish sauce

▢1 tablespoon honey

▢1 teaspoon sriracha, (adjust amount for spice preference)

▢1/2 teaspoon minced garlic

▢1 inch piece fresh ginger, grated

▢zest of 1 orange

▢1/2 tablespoon cornstarch or arrowroot starch

▢1/2 tablespoon water

 

For the turkey:

▢1 pound lean ground turkey

▢1/2 teaspoon garlic powder

▢1/2 teaspoon kosher salt

▢1/4 teaspoon ground ginger

▢1/4 teaspoon freshly ground black pepper

▢1/2 tablespoon coconut oil

▢1/2 large red bell pepper, thinly sliced

▢zest from 1 orange, (I zested in thin strips )

▢1 head Boston or Bibb lettuce

▢chopped green onion for garnish

 

 

 

Instructions

For the orange sauce:

 

Whisk everything except the cornstarch and water together in a small bowl until combined. Add the mixture to a small sauce pot and bring to a boil. Once boiling, reduce heat to a simmer and let cook/reduce for about 15 minutes while you prepare the turkey.

Mix the cornstarch/arrowroot and water together in a small bowl right before you’re ready to add the sauce to the turkey. Add the cornstarch mixture to the sauce, stir until thickened and remove from heat.

 

For the turkey:

Mix the turkey, garlic powder, ginger, salt and pepper together in a large bowl.

Add the coconut oil to a large skillet over medium-high heat. Once hot, add the turkey and cook until browned, breaking up with a spatula into small pieces as it cooks. Drain any excess liquid from the skillet once browned and return to the heat.

Add the red peppers and orange zest and cook until peppers are just slightly softened.

Add the orange sauce to the skillet, toss to coat all the turkey with the sauce and let cook for another 1-2 minutes until bubbly and thickened.

Serve turkey mixture in lettuce cups and garnish with green onions. 

 

 

 

 

 

 

 

Side #1

 

Oven Roasted Radishes and Brussels Sprouts

 

Prep Time: 10 min Cook Time: 20 min  Total Time: 30 min Servings: 6

 

Ingredients

▢16 ounces brussels sprouts trimmed and halved

▢16 ounces radishes trimmed and halved

▢1 tablespoon extra virgin olive oil

▢1 teaspoon fresh lemon juice

▢1 teaspoon dried thyme

▢½ teaspoon salt or to taste

▢¼ teaspoon pepper or to taste

 

Instructions

 

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

Place all ingredients in a large bowl and toss well to combine.

Spread out the vegetables in a single layer on the prepared baking sheet.

Roast for 15 minutes. Stir the veggies and spread them back out into one even layer.

Roast another 5 to 10 minutes until the vegetables are starting to brown and crisp up on the edges.

Serve immediately.

Notes

~ Use a bit of oil to ensure crispy skins and caramelized edges.

~ Do not overcrowd the pan. Make sure to spread the vegetables out into one single layer with a bit of space in between each one. If you don’t have enough room on one pan, use two!

~ Roast until the vegetables are tender (pierced easily with a knife or fork) and edges are browned and crispy.

~ This recipe is best served immediately out of the oven.

 

 

 

Side #2

 

Roasted Green Beans and Sweet Potatoes with Cranberries

 

Ingredients

 

2 medium sweet potatoes, peeled

12 ounces fresh green beans, ends trimmed

4 Tablespoons olive oil, divided

½ teaspoon salt, divided

freshly ground black pepper

1-1/2 Tablespoons balsamic vinegar

2 teaspoons whole grain mustard

1 clove garlic, minced

1/4 cup dried cranberries

1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)


Instructions

PREHEAT oven to 425 degrees.

SLICE the sweet potatoes in half lengthwise, and then slice them into 1/2-inch-thick slices.

LINE a rimmed sheet pan with foil or parchment paper.

PLACE sliced sweet potatoes and green beans on the pan.

TOSS with 2 Tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper to taste.

ROAST for 20 minutes, stirring once halfway through roasting


While vegetables roast, make the vinaigrette

In a small bowl, COMBINE remaining 2 Tablespoons of olive oil, balsamic vinegar, mustard, garlic and ¼ teaspoon of salt.


REMOVE vegetables from the oven.

STIR in cranberries and thyme.

Return pan to oven.

ROAST an additional 5 minutes.

TOSS vegetables with vinaigrette. SERVE vegetables warm or at room temperature.

 


 

 

 

 

 

 

Dessert

 

Lemon-Orange-Rosemary Granita

Prep time 5 mins Cook time 2 hours Total time 2 hours 5 mins Serves: 6

Ingredients

3 c. water

¾ - 1 c. sugar

4 sprigs fresh rosemary

4-5 strips lemon zest

2-3 strips orange zest

1 c. lemon juice

¼ c. fresh orange juice

4 Tb. Grand Marnier

Instructions

Simmer water, sugar, rosemary, lemon & orange zest in a small saucepan. Turn off heat and let it sit for 10-15 mins.

In a separate bowl (glass or metal), combine lemon& orange juices and Grand Marnier and place a fine mesh strainer over the bowl.

When sugar mixture has cooled, pour it over the strainer into the juice/Grand Marnier bowl and stir.

Place bowl in the refrigerator for about an hour (cooling will allow it to freeze more quickly).

Transfer the liquid to a metal 13X9 baking pan and place in the freezer on a flat surface. Stir with a spoon or fork every 20 minutes or so. It will start to get slushy but keep up the stirring until it's all frozen and flaky.

Spoon into serving bowls. Top with fresh fruit or enjoy it all by itself!

Store any leftover granita in a tight-fitting plastic container in the freezer. It will keep well for several days (if it lasts that long!)

 

 

 

 

 

Meal # 3




Entrée (Main Course)

 

 

Caramelized Sweet Potato, Garlic, and Rosemary Macaroni and Cheese

 

Yields: 8 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins

 

Ingredients

 

10 clove garlic

1 large orange sweet potato

2 Tbsp. extra-virgin olive oil

8 oz. cavatappi pasta

4 Tbsp. Tillamook unsalted butter

4 Tbsp. flour

1/2 tsp. salt

tsp. Freshly ground black pepper

3 c. half-and-half

2 c. Tillamook Italian Blend Shredded Cheese (Mozzarella, Parmesan & Smoked Provolone)

3/4 c. Asiago cheese

1 1/2 Tbsp. Fresh rosemary leaves

2 clove garlic

1/4 c. fresh breadcrumbs from rustic Italian bread

 

Directions

Preheat oven to 350 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.

Bring a large pot of water to boil. Add garlic and cook for 2 minutes; remove cloves and place in ice water. When cloves have cooled, use a garlic press to press blanched cloves; set aside.


Bring water back to a boil and add sweet potato slices and cook 5 minutes or until tender; drain. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add sweet potatoes and cook, flipping occasionally, until they develop a caramelized crust (about 5 minutes). Dice sweet potatoes. Set aside.


Meanwhile, bring another large saucepan of water to boil. Add pasta and cook until al dente. Drain.

In a large pot over low heat, melt butter. Add flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase heat to medium, add salt and pepper, and, with a wire whisk, gradually add half-and-half. Bring to a boil while continuously stirring. Reduce heat, and then simmer for 1 minute. Stir 1 3/4 cup Tillamook Italian Blend Shredded Cheese and 1/2 cup Asiago cheese until melted and smooth. Add blanched pressed garlic, diced sweet potatoes, rosemary, minced garlic, and cooked pasta. Stir to combine. Pour into greased casserole dish.


To make topping, combine remaining tablespoon olive oil, breadcrumbs, 1/4 cup Tillamook Italian Blend Shredded Cheese, and 1/4 cup Asiago cheese in a small mixing bowl. Stir until well combined. Sprinkle on top of pasta.

Bake 25 to 30 minutes, or until cheese is bubbly and topping golden brown. Serve. YUM!

 

 

 

 

 

 

 

 

 

Side #1

 

Kale and Red Leaf Salad with Apple Mint Vinaigrette

 

Yield: 4 size salad portions

 

Ingredients:

 

   Salad:

 

6 ounces Green Kale

6 ounces red lettuce, washed, dried and torn into bite sized pieces

1/2 green apple chopped

1/4 cup toasted walnuts

3 sprigs fresh mint (optional) 

 

Apple Vinaigrette:

 

1/2 green apple roughly chopped

3 green onion stalks, roughly chopped

1 garlic clove

1/2 cup chopped cilantro

1/2 cup chopped mint

1/4 cup apple cider vinegar

1/3 cup fresh apple juice (unsweetened), I fresh juiced 2 granny smiths

1 tablespoon fresh lemon juice

1/3 cup canola oil

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

 

Steps:

 

To prepare the kale, cut out and discard the "rib," or long stem running down the middle of each leaf.  Cut the leaves into 2 inch strips.

In order to tenderize the raw kale, knead/massage the leaves for 2 minutes. To do this grab handfuls of kale and firmly squeeze, as if you were wringing out water. You will know to stop kneading when the leaves are darkened and slightly shiny.

Place all vinaigrette ingredients into a blender or food processor, process until they form a smooth mixture.  Taste and adjust with more salt or pepper as desired.

Place the salad ingredients (prepared kale, lettuce, walnuts, apple, and mint) in a large serving bowl and dress the salad with the apple vinaigrette. Serve immediately. Enjoy! 

 



 

 

Side #2

 

Easy Creamy Radish Soup

 

40 Minutes 4 SERVINGS

 

 

Ingredients

 

2 lbs radishes rinsed trimmed, and quartered

1 sliced red onion

2 red potatoes, diced or alternately 1 cup sweet corn

8 tablespoons butter check notes for a lower-fat version

1 tbsp salt

2 teaspoons pepper up to 4 teaspoons…taste and adjust

3 cups milk you can use almond milk or even broth, if you like.

1-3 teaspoons hot sauce most of the time I end up with 1 tablespoon.

Instructions

Melt margarine or butter on medium-high heat.

Add the onion, radishes, corn, salt, pepper, and hot sauce in pan. Bring the butter, onion, radishes, corn, and spices to a boil, keep at a low-boil for about 30 minutes or until the radishes and onions are soft. Be careful not to burn the butter.

Keep the temperature on low and stir in the milk.

Heat until hot but not boiling.

Use an immersion blender or transfer (carefully!) the soup to your blender and blend the soup until creamy. Serve warm with sour cream.

 



 

 

Dessert

 

Double Crusted Sweet Potato Pie

 

Prep Time 1hr 20 mins Cook Time 1 hr 20 mins Cool Time 5 hrs. 30 mins Total Time 8 hrs. 10 mins

 

 

Ingredients

 

Sweet Potato Pie Filling

▢2 medium sweet potatoes 11 ounces each

▢Oil

▢½ cup salted butter room temperature

▢1 ¼ cup granulated sugar

▢2 large eggs room temperature

▢2 teaspoons pure vanilla extract

▢½ cup evaporated milk

▢1 tablespoon all-purpose flour

▢1 teaspoon ground nutmeg

▢½ teaspoon ground cinnamon

▢¼ teaspoon kosher salt

 

Buttermilk Pie Filling

 

▢½ cup unsalted butter melted

▢1 ½ cup granulated sugar

▢3 large eggs room temperature and beaten

▢1 tablespoon pure vanilla extract

▢2 tablespoons all-purpose flour

▢1 tablespoon cornstarch plus 1 teaspoon

▢¼ teaspoon kosher salt

▢1 cup buttermilk room temperature

▢1 Pie Crust

 

 

 

Instructions

Preheat oven to 400F. Place rack in middle position. Prepare sheet pan by lining with parchment paper.

Scrub, rinse, and dry sweet potatoes. Stick a fork all over each potato multiple times to allow steam to escape.


Rub oil on the surface of each potato. Place on the prepared pan and bake for about 50 minutes, flipping the potatoes halfway through. Use a toothpick or skewer to check for doneness; the toothpick should slide easily into the potato with no resistance. If not done, bake for a few more minutes.

Remove potatoes from oven and let cool slightly on parchment paper, about 20 minutes (until still warm but able to handle). Carefully remove the skin from potatoes. You should have 1 ¾ cup of mashed potatoes. (You can gently press on them with a fork or whisk and measure them into a measuring cup.)

 

Meanwhile, set the first disc of pie dough on a lightly floured countertop, then using a rolling pin, roll to a 12-inch circle. Gently roll the circle onto your rolling pin and place over the pie plate and unroll. Gently press the pie dough into the plate. There should be about a 1-inch overhang of dough. Dock the dough by using a fork to poke holes on the bottom crust. With the overhang, use kitchen shears or a small sharp knife to trim the edges of the pie dough so they’re even and only about a ½ inch overhang. Pinch the edges together and flip up slightly to create a thick rim all around the pie. Finally, using your thumb and finger of one hand and thumb of the other, crimp the rim all around the pie. Cover loosely in plastic wrap and place in refrigerator until needed.


While warm, place the potatoes in the bowl of a stand mixer, fitted with the whisk attachment. Turn the mixer on medium low for about 20 seconds then stop. (Once you start to mix the baked potatoes, long little stringy pieces will attach to the whisk; you'll want to rinse the whisk to get rid of those). Repeat these two or three times, each time rinsing the strings from the whisk.


Add butter to warm potatoes and mix on medium until butter has absorbed, about 1 minute. Slowly add sugar on medium low and mix until incorporated. Scrape down the bottom and sides of bowl as needed.

If you see more strings at this step, remove them. Add the eggs one at a time, waiting for each to incorporate into the batter.


While the mixer is on low, slowly add the vanilla and evaporated milk. Scrape the bottom of the bowl to ensure the batter is mixed evenly.

Finally, add the flour, salt, cinnamon, and nutmeg and mix into the batter. Set aside.

 

 

Reduce oven to 350F.

Remove the pie crust from the refrigerator and place it onto a baking sheet. Then line the crust with parchment paper, then fill with pie weights. Par-bake for 10 minutes, until the crust looks a little dry, but not completely cooked through.

To make the buttermilk pie filling, add the butter and sugar to the bowl of the stand mixer and whisk together on medium for about 5-6 minutes.

Add the eggs and vanilla in 3 separate additions, scraping down after each addition and allowing to fully incorporate.


Add flour, cornstarch, and salt, then buttermilk and mix well until well combined.

Remove the crust from the oven and pour the sweet potato batter into the crust. Then immediately pour the buttermilk batter on top of that until batter reaches the bottom of the edge of your crust. (Most of the buttermilk batter will sink into the sweet potato pie, but that’s okay.)

Return to the oven and continue baking until the center of the pie is slightly jiggly in the center and an inserted toothpick comes out moist, but clean, and the top is light golden brown, about 1 hour 5-10 minutes.

Remove the pie from the oven and cool to room temperature, about 1 hour 30 minutes. Then place in the refrigerator until chilled and set, for about 4 hours.


Remove from the refrigerator about 30 minutes before serving, slice, and enjoy!


Notes

***Don’t Skip the Strings: Sweet potatoes can be sneaky with those little stringy bits. Whipping them warm and rinsing the whisk a few times is key to getting that silky-smooth filling. Trust me, it’s worth the extra step!

Room Temp is Everything: Make sure your butter, eggs, and buttermilk are at room temperature. This helps everything mix and keeps the pie from cracking during baking.

Crust Love: Par-baking the crust is non-negotiable! It keeps the bottom crust from getting soggy and gives you that perfect golden base to hold all that creamy goodness.

Mind the Jiggle: When checking for doneness, the center should have a slight jiggle, like a set custard. Overbaking will dry it out, and ain’t nobody got time for dry pie.

Chill Time is Real: Let the pie cool completely at room temp before chilling it in the fridge. That resting time is what sets the layers perfectly and makes slicing easy.

Make It Shine: Brush the edges of your crust with a little egg wash for that bakery-style golden finish.

Serve It Right: Let the pie sit at room temp for about 60 minutes before serving if you’ve been storing in the fridge. A cold pie is fine, but room temp pie, that’s where the flavors really come alive.

 

 

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