Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
MEAL 1
#1 ENTRÉE (Main Course)
Italian Sausage, Potatoes, Peppers and Onions Main Course
Servings 4 Prep Time 10 min Cook Time 1 hour Total Time 1 hour 10 minutes
Ingredients
4 large potatoes peeled and quartered, yellow or russet, about 2 pounds
3 tablespoons olive oil extra virgin, separated
3-4 cloves garlic coarsely chopped
2 medium onions sliced
pinch red pepper flakes or chili flakes, optional
4 Italian sausages cut into thirds
1 red pepper trimmed and sliced
1 yellow pepper trimmed and sliced
4-5 green onions sliced
1-1½ teaspoons paprika
salt and pepper to taste
3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped
Instructions
Preheat oven to 425° F (220° C).
Place oven grate on the lower center rack, that is the second from the bottom.
Add the potato wedges to a large pot of cold salted water.
Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
Add the 2 sliced onions and cook for about 5-7 minutes.
Add salt and pepper to taste. If you like a little heat, add a pinch or two of pepper flakes.
Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
Check the potatoes for doneness.
If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften.
Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
Toss gently together.
If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
Cover with aluminum foil and bake for about 20 minutes.
Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
Transfer to a serving dish, garnish with fresh chopped parsley and serve.
Notes
use Italian sausage made with lean pork meat;
add carrots, broccoli or cauliflower to increase the vegetable intake;
leftovers can be stored in the refrigerator for up to 2 days.
Do I have to use Italian Sausage? No. This recipe works with any kind of sausage. For a leaner option, try chicken or turkey sausages.
#2 APPETIZER OR SIDE
Roasted Veggie Caesar Salad Serves 4
Prep 20 mins Cook 30 mins Cooling Time 15 mins Total 65 mins
Ingredients
4 oil-packed anchovy fillets
2 medium garlic cloves, minced (about 2 teaspoons)
1/4 teaspoon kosher salt
2 tablespoons (30ml) lemon juice from 1 lemon
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 pinch freshly ground black pepper
6 tablespoons (90ml) extra-virgin olive oil
2 tablespoons finely grated Parmigiano-Reggiano plus 1/2 ounce shaved (about 1/2 cup) divided
8 ounces (225g) broccolini (about 1 bunch), ends trimmed, trimmed and cut into 1-inch pieces
8 ounces (225g) cremini mushrooms, washed, trimmed and quartered
1 medium red bell pepper (8 ounces; 225g), cored and cut into 1-inch pieces (about 1 cup)
1 medium yellow onion (9 ounces; 225g), roughly chopped (about 1 cup)
4 ounces baby green leaf lettuce, gem, or baby romaine lettuce (about 4 cups), washed and dried
1/2 cup Caesar bread crumbs, if desired
Directions
Adjust oven rack to upper-middle position and preheat the oven to 500℉ (260℃). Set a rimmed baking sheet in the oven while the oven preheats.
Place anchovies and garlic in a small pile on a cutting board and sprinkle with salt. Roughly chop the anchovies and garlic, then use the side of a chef's knife to mash the mixture into a paste, about 2 minutes.
Transfer mixture to a large mixing bowl and add lemon juice, mustard, Worcestershire sauce, and black pepper and whisk to combine. Slowly drizzle in the olive oil while continuing to whisk to form an emulsion. Whisk in the grated Parmigiano-Reggiano. Remove 6 tablespoons of the vinaigrette to a small bowl and set aside; reserve the remaining vinaigrette (about 2 tablespoons) in the large mixing bowl.
Add broccolini, mushrooms, bell pepper, and onion to the large mixing bowl with the reserved 2 tablespoons vinaigrette and toss until well coated.
Carefully transfer the coated vegetables to the preheated baking sheet in an even layer and roast until the vegetables are tender and slightly browned around the edges, 18 to 25 minutes, stirring halfway through. Let the vegetables cool slightly on the sheet tray at room temperature for about 15 minutes.
In the now-empty large mixing bowl, combine the lettuce and the cooled roasted vegetables. Drizzle with 4 tablespoons of the reserved dressing and toss well to coat. Transfer mixture to a serving platter and top with shaved Parmesan and Caesar bread crumbs, if using. Drizzle with more dressing, if desired.
Notes
You can double this recipe if desired. Place racks in the upper and lower thirds of the oven and line two rimmed baking sheets with aluminum foil. Split the vegetables among the two baking sheets and rotate racks from upper to lower position halfway through cooking.
Make-Ahead and Storage
The Caesar vinaigrette and roasted vegetables can be prepared up to two days ahead. Store the vinaigrette and vegetables in separate airtight containers in the refrigerator. Remove the vegetables and vinaigrette from the refrigerator 30 minutes to an hour before assembling the salad. Toss the vegetables and lettuce with the dressing just before serving.
#3 APPETIZER OR SIDE
Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans Side Dish
Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Servings: 4
Ingredients
2 broccoli heads, stems removed and cut into florets
12 ounces green beans ends trimmed
1 cup grape tomatoes cherry tomatoes
⅓ cup parmesan cheese freshly grated, divided
¼ cup olive oil
1-2 tablespoons lemon juice freshly squeezed, half lemon
1 tablespoon garlic minced
1 pinch salt to season
1 pinch pepper to season
Instructions
Preheat the oven to 200°C | 400°F. Spray a baking sheet or tray with non stick cooking oil spray.
Arrange the broccoli and green beans on the baking sheet.
Top with ¼ cup of parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.
Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes.
After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).
Top with the remaining 2 tablespoons of parmesan cheese and serve immediately!
Notes
Tip: Try adding meat of your choice to this dish for a full meal. Thank You!
#4 DESSERT
Two Layer Apple Banana Cake Servings: 1 9x9 dish
This Two Layer Apple Banana Cake is baked as one. No need to bake the layers separately and then stack them. Cake and apple banana filling go into the baking dish together and you'll still have a moist airy delicious cake. And mind you, there is a lot of filling in this cake.
Prep Time 30 mins Cook Time 50 mins Total Time 1 hour hr 20 mins
Ingredients
2 apples
2 bananas
1 tablespoon cinnamon
1 tablespoon sugar
1 tablespoon lemon juice
8 ounces butter
2 eggs
8 ounces sugar
8 ounces all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons apricot preserve
Instructions
Preheat the oven to 350 degrees F.
Core and peel apples and slice thinly. Transfer to bowl and add cinnamon and 1 tablespoon of sugar. Mix and set aside.
Peel bananas, mash and mix with lemon juice. Set aside.
Butter a baking dish (9x9 inches) or spray with cooking spray.
Melt the butter and add the sugar.
Separate the eggs and whip the egg white stiff.
Add the egg yolks to the butter sugar mixture. Then add this mixture to the egg whites as well as the vanilla extract.
Mix flour, baking powder and salt and add that to the egg mixture.
Pour half of the batter in baking dish and spread out evenly. Top with apple slices and then spread the banana mash over the apples.
Cover with remainder of cake batter.
Place cake in the oven for approx. 50 minutes.
Mix apricot preserve with 1 tablespoon of water and spread of slightly cooled cake.
MEAL 2
#1 ENTRÉE (Main Course)
Easy Slow Cooker Pot Roast (Whole30, Paleo)
Total Time: 8 hours 15 minutes Yield: 6-8
This easy slow cooker pot roast is the perfect weeknight dinner! Let the slow cooker do the work and you’ll have tender, fall-apart pot roast and hearty vegetables all topped with a simple gravy.
Ingredients
3–4 pound grass-fed boneless chuck roast– well marbled with fat
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons ghee, grass-fed butter or tallow
1 pound carrots, peeled and cut into 2” chunks
1 medium yellow onion, sliced
1 pound baby gold potatoes
3–5 stalks celery, cut into 2” pieces
1 tablespoon dried thyme
3 garlic cloves, minced
1/2 tablespoon sea salt
2 cups beef broth
For gravy (optional) :
2 tablespoons tapioca starch or arrowroot starch
3 tablespoons beef broth
Instructions
Season roast on all sides with sea salt and black pepper.
Heat ghee in a large skillet over medium-high heat. Once oil is hot, add the roast and cook until golden brown, about 4-5 minutes on each side.
Place carrots, onion, baby gold potatoes, and celery into the bottom of a 6-quart slow cooker. Lay the roast on top, and add the thyme, garlic, sea salt, and beef broth.
Cover, and cook the roast for 8-9 hours on low setting, or until meat easily shreds and is tender.
Transfer roast to a plate and shred with two forks. Cut potatoes if desired. Season with salt and pepper until you reach desired flavor.
If you want to thicken the broth to make gravy, pour the broth from the slow cooker into a small saucepan. Heat over medium-high heat. In a small bowl, whisk tapioca flour with 3 tablespoons of beef broth then pour into sauce pan. Simmer for 1-2 minutes, stirring constantly.
Notes
Store in a air-tight glass container for up to 1 week in the fridge.
Reheat in the microwave in a microwave safe container.
Freeze this dish in a freezer safe container for up to 3 months.
#2 APPETIZER OR SIDE
Crunchy Broccoli Salad Course Salad, Side Dish
Whether enjoying this as a side dish for dinner or as a healthy lunch, this Deli Style Broccoli Salad is a winner!
Prep Time 15 min Chill Time 1 hour Total Time 1 hour hr 15 mins Servings 4
Ingredients
3 cups finely chopped broccoli florets and stems (about 2 large broccoli crowns)
0.25 cup finely diced celery
0.25 cup finely diced carrot
0.17 cup finely diced red onion
0.25 cup raisins
0.17 cup dried cranberries
0.17 cup toasted sunflower seed kernels
For the Cider Coleslaw Dressing:
0.38 cup mayonnaise
0.5 tablespoon Dijon mustard
1-1.5 tablespoons honey (vegan: use agave syrup)
0.13 cup apple cider vinegar
0.13 teaspoon turmeric
0.25 teaspoon onion powder
0.25 teaspoon garlic powder
0.5 teaspoon freshly ground black pepper
0.5 teaspoon salt
Instructions
Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.
Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, preferably longer, stirring once or twice to redistribute the dressing.
Will keep in the refrigerator for 4-5 days.
#3 APPETIZER OR SIDE
Summer Citrus Salad with Orange Vinaigrette
Ready in: 40 min Prep time: 30 min Cook time: 10 min Serves: 3-4
Ingredients
1 head Green Leaf Lettuce
1 head Red Leaf Lettuce
3 navel oranges, supremed
1 bulb Red Beets
1 bag Rainbow Whole Carrots
1 bulb Fennel
1 avocado, diced
1/2 cup shaved Pecorino or Manchego cheese
1 cup candied nuts
Fennel fronds, for garnish
1/4 cup orange juice
Zest from 1/2 orange
Juice from 1/2 lemon
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
1/4 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
Directions
Wash the lettuce heads and chop into 1-inch pieces. Wash the beet bulb and rainbow carrots and cut into thin slices.
Wash and cut the top stalks off the fennel bulb. Save some of the fronds. Slice the bulb very thinly.
To make pickled fennel, put the fennel slices in a wide mouth mason jar with a few fronds. In a saucepan bring water, vinegar, salt, sugar & peppercorns to a boil. Pour the mixture into the jar. Let cool at room temperature, then put the lid on and refrigerate, about 30 minutes.
To make the orange vinaigrette, combine the orange juice, orange zest, lemon juice, Dijon mustard, honey, garlic, salt, pepper and olive oil and mix thoroughly.
Add the lettuce, oranges, beet, pickled fennel, avocado, Pecorino cheese and candied nuts into a large salad bowl.
Pour the vinaigrette over the salad ingredients and gently toss. Garnish with fennel fronds and enjoy!
#4 DESSERT
Apple Banana Smoothie
Cook Time 5 mins Active cooking time 5 mins Total Time 5 mins Servings 1 smoothie
Ingredients
1 banana peeled and in pieces, fresh or frozen
1 apple peeled, core removed, cut in pieces
¼ cup water
½ cup Greek yogurt or other natural unsweetened yogurt
Instructions
Place the banana and apple pieces in a high-powered blender and pour in the water. Cover and mix for 1-2 minutes, until completely smooth with no chunks left.
Add the yogurt and mix for another 15-30 seconds. Pour into a large glass and serve immediately!
Notes
Apple: Some kinds blend better than others. I like Aroma, Granny Smith, Gala, Red Delicious, and Fuji apples for this reason.
Greek yogurt: You can also use other plain yogurts, like Turkish yogurt and other natural, unsweetened yogurts. You can use sweetened and/or flavored yogurt as well, but it won't taste the same.
Mix the fruits first, with just a little bit of added liquid. This is the best way to get a really smooth smoothie without any chunky or gritty pieces.
To avoid the apple giving a gritty feel, make sure the banana, apple, and water are all well mixed without any chunks left before adding the yogurt.
Freeze bananas to use for smoothies: Peel and chop them and place them in small bags or containers for easy use in all your smoothies. Using frozen bananas is the best way to ensure your smoothie is ice cold, and it's also a great way to take care of bananas going bad.
Make the smoothie colder by using frozen banana or mixing in a few ice cubes after the fruit but before the yogurt.
Store leftovers in the fridge. It's best served immediately, but it's fine to drink it the day after as well.
MEAL 3
#1 ENTRÉE (Main Course)
Warm Goat Cheese Salad Servings 4
A 15-minute prep Warm Goat Cheese Salad full of flavor! Crunchy salad topped with seeded warm goat cheese full of sesame seeds and cranberries with a delicious sesame tahini dressing.
Prep Time 15 minutes Cook Time 2 minutes Total Time 17 minutes
Ingredients
5 oz baby leaf lettuce (140g: baby spinach, baby romaine etc.,)
1 cup sliced red cabbage
1/2 cup blueberries
8 oz goat cheese
2 Tbsp black sesame seeds or white sesame seeds
2 Tbsp hemp seeds
2 Tbsp dried cranberries
2 Tbsp olive oil
1 Tbsp sesame oil
1 Tbsp balsamic vinegar
1 Tbsp tahini
1/2 Tbsp honey
sea salt
pepper
Instructions
Finely chop dried cranberries and add to a small bowl. Add sesame seeds and hemp seeds and mix well.
Take about 1/2 Tbsp of goat cheese into your hands and roll between your palms until a ball forms, then roll goat cheese ball in seed mix and place on a plate. Repeat until all goat cheese is in balls.
Heat a non-stick pan over very low heat.
For the dressing, add sesame oil, tahini, honey, balsamic vinegar, olive oil, and sea salt and pepper to a sealable jar and shake until well combined.
Once the pan is very hot, add seeded goat cheese balls and cover with a lid. When they start to lose shape immediately remove from pan and place on a plate or on the salad.
Add lettuce and sliced cabbage to a salad bowl, scatter blueberries on top and add goat cheese balls on top.
Add salad dressing right before serving and toss to combine.
#2 APPETIZER OR SIDE
Carrot, Apple & Beet Detox Salad
Prep time: 20 minutes Ready in: 20 minutes Serves: 4
Ingredients
2 cups, peeled and shredded Red Bunch Carrots
2 cups, peeled and shredded Red Beets
2 apples, peeled and shredded
1 lemon, juiced
2 tbsp. avocado oil
1/2 cup roasted sunflower seeds
Pinch of sea salt
Directions
Combine all ingredients in a bowl and toss together.
Serve by itself or on top of greens.
Store leftovers in the refrigerator for 3-5 days.
#3 APPETIZER OR SIDE
Simple and Delicious Beet Greens
Beet greens, the hearty green leaves that top fresh bundles of beets, are often tossed. But next time, make the most of your fresh beets and don't throw the beet greens away! Instead, try this simple recipe for a 15-minute side dish the whole family will enjoy!
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings:4
Ingredients
2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (Optional)
salt and freshly ground black pepper to taste
2 lemons, quartered
Directions
Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes, and drain in a colander.
Immediately immerse in ice water for several minutes to stop the cooking process.
Once the greens are cold, drain well, and coarsely chop.
Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.
Serve with lemon wedges.
Recipe Tip
To make ahead, complete Steps 1, 2, and 3, then store blanched greens in the refrigerator for up to 3 days. When ready to cook, complete the remaining steps.
#4 DESSERT
Apple and Banana Crumble Recipe Cuisine: British
This super delicious and easy apple and banana crumble recipe is beautifully spiced with cinnamon and toffee puddles. Perfect for using up ripe bananas for extra banoffee flavours, which takes any apple crumble recipe to the next level!
Prep Time10 mins Cook Time40 mins Total Time50 mins Servings: 6
Ingredients
4 bananas ripe - chopped
4 eating apples chopped
3 tablespoon dark muscovado sugar
1 teaspoon ground cinnamon
½ lemon juice only
Crumble Topping
115 g caster sugar
175 g plain flour
110 g salted butter diced
Instructions
First, preheat your oven to 190 degrees Celsius fan / 210 conventional / gas mark 5 / 375 F.
Peel the bananas and core the apples before chopping into chunks. *You can leave the apple peel on if you wsh.
Place in a large baking dish and toss over the lemon juice, cinnamon, dark muscovado sugar and give a good mix until evenly coated. Set aside.
Crumble Topping
Place all of the crumble mixing in a mixing bowl and rub together with your fingers until it forms crumbs, or in a food mixer.
Transfer the crumble mixture on top of the apple and bananas.
Bake for 40 minutes or until golden and enjoy with ice cream, custard or double cream.
Notes
Make sure to chop the apples into similar-sized pieces for even cooking
Stir in 25-50g of plain flour next time if you find the fruit mixture watery after baking
If you like a crunchy crumble topping, pour melted butter into the dry ingredients. Otherwise you can rub cold butter into finer crumbs
You can cover the crumble with foil halfway through baking if it is browning too quickly
Let the crumble rest for 20-30 minutes before serving to allow the juices to thicken
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