Organic Food Delivery – April 1-5 2013 + Tangerine Recipes

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We’re America’s Favorite Organic Food Buying Club!®

Get Ready For Tangerines… Again!

Florida Organic Food Delivery
& Organic Grocery – Weekly Food Share

My Organic Food Club

 Organic Food Grocery List

 Organic Produce Delivery List for the week of April, 1-5 2013

* Lettuce Red Leaf (Fl)
* Avocado Hass
* Kale Red Russian (Fl)
* Carrots Yellow Juice
* Rapini
* Fresh Herbs-Parsley Curly (Fl)
* Fennel (FL)
* Potato Sweet Covington
* Baby Bock Choy (Fl)
* Yellow Squash (Fl)
* Tomatoes Slicer (Fl)
* Mini Sweet Peppers (Fl)
* Lime
* Tangerines Gold Nugget
* Kiwi
* Pineapple Golden
* Grapefruit Ruby (Fl)

   Call To Schedule Your Organic Produce Delivery: 877-832-8289

Featured Organic Vegetable

rapini

Rapini

Commonly known in the United States as broccoli raab (also spelled broccoli rabe). It is truly a vegetable with many names around the world. A few of the many names are raab, rapa, rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, broccoli rape, broccoli de rabe, Italian turnip, and turnip broccoli.

Originating in the Mediterranean and also China, it is actually a descendant from a wild herb. Today, Rapini is found growing in California, Arizona, New Jersey, Quebec and Ontario. It is one of the most popular vegetables among the Chinese. It is probably the most popular vegetable in Hong Kong and also widely used in the western world.

Although it has broccoli’s name, broccoli raab is not related to broccoli.  It is, however, closely related to turnips which is probably why the leaves look like turnip greens. Lots of broccoli-like buds appear here and there but a head never forms. It is grown as much for its long-standing, tasty mustard-like tops as for their multiple small florets with clusters of broccoli-like buds. Good-quality broccoli raab will have bright-green leaves that are crisp, upright, and not wilted. Avoid ones with leaves that are wilted, yellowing, or have dark green patches of slime.

Used extensively in Italian and Chinese cooking, it is not as popular in the United States but is gaining popularity. The stems are generally uniform in size (hence cook evenly) and need not be peeled. Clean it as you would other greens, removing the bottom portion of the stems which appear tough (sometimes the stems are tougher than other times depending on the age of the rapini). They stems can be removed up to where the leaves begin, and sautéed before adding the leaves to the pan. This vegetable is a source of vitamins A, C, and K, as well as potassium. Rapini is available all year long, but its peak season is from fall to spring. To maintain crispness, refrigerate, unwashed, loosely wrapped in a plastic bag or wrap for up to 3 days.

ORGANIC RECIPES

Orange or Tangerine Salad Recipe

tangerine-carrot-salad

You’ll need two good-sized bowls, peeler and very sharp knife (or mandolin).

  • 3 medium carrots
  • 1 large fennel bulb, just the white bulb, not the fronds or stems (if your bulb isn’t gigantic, add another bulb
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon rice (or Champagne) vinegar, plus more as needed
  • 1/4 red onion, thinly sliced
  • 2 cups watercress sprigs, thick stems removed
  • 1 cup tangerine sections (about 4)
  • Salt and freshly ground black pepper

Shave the carrots lengthwise into ribbons with a peeler. Cut off the stalks and fronds from the fennel bulbs. Using a very sharp knife (or mandolin), cut fennel into very thin slices.

Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice and 1 tablespoon vinegar. Let stand for 20 minutes to soften.

Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed.

Tangerine Dressing Recipe

Pixie Tangerine Dressing

SummaryTangerines, considered among the finest citrus around, spark a simple, elegant dressing for salad, potatoes or anything else. You’re going to need this recipe for many dishes and it’s great for marinades too!

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped shallot
  • 1 1/2 tablespoons honey (or agave) 
  • 1/2 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/4 teaspoon kosher or sea salt
  • Grind of fresh pepper
  • Zest of 2 tangerines
  • 1/4 cup tangerine juice
  • 2 tablespoons rice vinegar
  • 3/4 cup extra-virgin olive oil 

Instructions

  1. Add mustard through rice vinegar to a blender container and whirl for 15 seconds until combined.
  2. With blender running, add oil in a slow, steady stream until the dressing emulsifies and holds together.
  3. Taste and adjust for salt, pepper and sweetness.
  4. Makes about 1 1/3 cups.

Preparation time: 10 minutes

Diet type: Vegetarian

 Tangerine Carrot Salad

tangerine-carrot-salad

You’ll need two good-sized bowls, peeler and very sharp knife (or mandolin).

  • 3 medium carrots
  • 1 large fennel bulb, just the white bulb, not the fronds or stems (if your bulb isn’t gigantic, add another bulb
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon rice (or Champagne) vinegar, plus more as needed
  • 1/4 red onion, thinly sliced
  • 2 cups watercress sprigs, thick stems removed
  • 1 cup tangerine sections (about 4)
  • Salt and freshly ground black pepper

Shave the carrots lengthwise into ribbons with a peeler. Cut off the stalks and fronds from the fennel bulbs. Using a very sharp knife (or mandolin), cut fennel into very thin slices.

Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice and 1 tablespoon vinegar. Let stand for 20 minutes to soften.

Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed.

Tangerine Soup

tangerine soup

Butternut Squash-Tangerine Soup (optional – pistachio gremolata)


For the soup:
1 lb butternut squash, peeled, cubed (about 4 cups)
2 Tablespoons fresh ginger, chopped
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
Pinch saffron threads (optional)
2 Tablespoons unsalted butter
5 cups water
1-1/2 cup fresh tangerine juice
1/4 dried apricots, roughly chopped
2 Tablespoons honey
Kosher salt to taste

For the gremolata:
1/4 cup fresh flat-leaf parsley
2 Tablespoons pistachios, chopped
1 Tablespoon tangerine zest, minced
1/4 cup plain yogurt

In a large, heavy pan melt butter and sauté butternut squash, ginger, garlic, cinnamon and saffron threads (optional).  Cook until the squash begins to brown, about 5 minutes; stir often.

To the squash add water, tangerine juice, dried apricots, and honey.  Bring to a boil and reduce the heat to medium-low; simmer covered until the squash is tender, about 30-40 minutes.  Remove from heat and let stand for 10 minutes.

Use your immersion blender or regular blender to puree the soup until smooth.  If using a regular blender make sure to puree in batches.  Return the soup to the pot and reheat until warmed through.  Season with Kosher salt to taste.

For the gremolata, toss together pistachios, flat-leaf parsley and tangerine zest.

Spoon yogurt onto each serving of soup.  Garnish each bowl with gremolata and serve.

Tangerine Chicken Skewers

tangerine chicken skewers

Ingredients:

  • 2 pounds Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup tangerine juice
  • 1/4 cup butter, melted
  • 1/4 cup honey
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 2 to 4 teaspoons hot pepper sauce
  • 2 tablespoons canola oil

Directions:

  • Sprinkle chicken with salt and pepper. In a large bowl, combine the tangerine juice, butter, honey, oregano, cumin and hot pepper sauce. Add chicken and toss to coat.
  • Thread chicken onto 16 metal or soaked wooden appetizer skewers. In a large skillet, cook skewers in oil in batches over medium-high heat for 4-5 minutes or until chicken is no longer pink. Yield: 16 servings.

Pineapple, prawn and scallop curry with spring onions & Tangerine

tangerine shrimp

Coconut and pineapple add a sweet note to this flavour-packed dish made with Laotian curry paste.

Ingredients

For the Laotian curry paste
  • 1 tsp cumin seeds, lightly toasted
  • 2 tsp coriander seeds, lightly toasted
  • 1 lemongrass stalk, hard outer leaves removed, chopped
  • 1 tbsp chopped galangal
  • 1 lime (preferably kaffir), grated zest and juice only
  • 1 tbsp finely chopped garlic
  • 1 large shallot, chopped
  • 3 tbsp chopped coriander root (alternatively use coriander stems)
  • 1 tbsp chopped fresh turmeric
  • 1 tsp ground turmeric
  • 1 tbsp chopped fresh ginger
  • 4 red Thai or bird’s-eye chillies
  • 2 tsp kaapi (dried shrimp paste)
  • 1 tbsp medium curry powder
  • 2 tbsp vegetable oil
For the pineapple, prawn and scallop curry
  • 2 tbsp groundnut or vegetable oil
  • 3 tbsp Loatian curry paste (from above)
  • 300g/10oz raw prawns, peeled, cleaned and deveined
  • 200g/7oz scallops, coral removed
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 4 kaffir lime leaves
  • 500ml/18fl oz coconut milk
  • 1 small pineapple, peeled and diced
  • 4 spring onions, cut into 2.5cm/1in pieces
  • handful of holy basil or ordinary basil leaves, plus extra to garnish
For the salad
  • 250g/9oz tangerines, halved
  • 1 cucumber, sliced
  • 1 bunch spring onions, finely sliced
  • 1 red chilli, sliced into long strips
  • 1 iceberg lettuce, sliced
  • 1 lemon, juice only

Preparation method

  1. For the Laotian curry paste, blend or pound all the ingredients together with a small quantity of water to make a smooth paste. It can be kept, tightly covered, in the fridge for 3-4 days or frozen in ice cube trays.
  2. For the pineapple, prawn and scallop curry, heat the oil in a wok and gently fry the curry paste for a minute until fragrant. Add the prawns and scallops. Cook for 2-3 minutes, then add the fish sauce, sugar and kaffir lime leaves. Stir for a minute. Use a slotted spoon to remove the seafood from the wok and keep warm.
  3. Add the coconut milk to the wok and bring to the boil, then simmer for 2-3 minutes. Add the pineapple and simmer for five minutes. Return the seafood to the wok and add the spring onions and basil leaves. Cook, stirring, for a couple of minutes, then transfer to serving bowls.
  4. For the salad, place all the ingredients in a large bowl and gently toss.
  5. To serve, garnish each bowl of curry with a sprig of basil and serve with the salad.

  

ORGANIC VIDEO RECIPES

Tangerine Brussel Sprouts Recipe Video:

Tangerine Sherbert Recipe Video:

Tangerine Shrimp Recipe Video:

Organic Produce Buying Club Weekly Organic Food Share & Organic Produce Grocery List

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