Recipes for this week!

Here's a blog post that will include just a hodge-podge of ideas and recipes from the produce this week!
 

(stock photos thanks to fotosearch.com)

Chocolate Orange Snaps (via weelicious)

1 1/2 Cups All Purpose Flour
1/4 Tsp Salt
1/3 Cup Cocoa Powder
1 Tsp Baking Powder
1/2 Cup Brown Sugar
1/2 Cup Unsalted Butter, room temperature
1 Large Egg, room temperature
1 1/2 Tsp Orange Zest

1. Preheat oven to 350 F.
2. In a bowl, combine the flour, salt, cocoa and baking powder.
3. Using a standing mixer or hand mixer in a bowl, cream the sugar and butter for 3-4 minutes until it is light and airy.
4. Add the egg and orange zest and mix for an additional minute.
5. Slowly add the dry ingredients into the wet until the dough comes together.
6. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
7. Roll dough out until it is 1/4 inch thick. Cut into shapes using cookie cutters.
8. Place cookies on a Silpat or parchment lined baking sheet and bake: 10 minutes if you want your cookies to be slightly soft or 12 minutes if you like them crispy.
9. Cool and serve.

Apple Salsa (via americancameo.com)

2 cups Cameo apples, diced
1/2 cup red onion, diced
1/2 cup (1 large) Anaheim chili pepper, finely chopped
1 Jalapeño pepper, finely chopped (optional)
1/4 cup lime juice
1 tbsp. chopped fresh cilantro
1/4 tsp. salt
1/2 tsp. freshly ground black pepper

Directions:
1. Combine all ingredients in a large bowl andmix well
2. Cover and chill for 30 minutes or until ready to serve.Serve with tortilla chips or use to accent a meal of grilled chicken, fish, or pork.

Sauteed Kale (via foodnetwork)

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Red & Sweet Potato Salad (via allrecipes)

• 2 pounds red potatoes, cut into 1-inch chunks
• 1 pound sweet potatoes, peeled and cut in 1-inch chunks
• 1/4 cup red wine vinegar
• 1 tablespoon spicy brown mustard
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup 2% milk
• 2 celery ribs, chopped
• 1 small red onion, chopped
• 1/3 cup minced fresh parsley

Directions

1. Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork-tender.
2. In a large bowl, whisk the vinegar, mustard, salt and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool.
3. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill.

Kale Spinach Pear Smoothie (via joythebaker.com)

1 heaping cup chopped kale leaves

1/2 pear

1 frozen banana

1 1/2 cups cold almond milk (or soy milk or orange juice)

1 tablespoon honey

1 heaping cup spinach leaves

Remove kale leaves from their rough center stalk and coarsely chop.  In a blender, combine kale spinach and almond milk.  Blend until no big kale bits remain.  Stop blender and add banana honey and pear.  Blend until smooth.  Enjoy immediately. Reviews look great!

Email jaxorganic@gmail.com with any fun recipes that you've tried this week!  We would love to share with everyone!