Christmas Time Yam and Cranberry Casserole

INGREDIENTS

3 1/2 lbs sweet potatoes or yams, peeled and cut into 3/4" cubes
2 large onions, cut into 3/4-inch chunks
extra virgin olive oil
2 cups fresh cranberries or frozen cranberries (do not thaw if using frozen cranberries)
2/3 cup brown sugar
2 Tbsps melted butter
1 large orange, juice and rind
1/2 tsp sea salt
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon

DIRECTIONS

Preheat oven to 400F degrees.

Mix sweet potatoes and onions and put mixed veggies in two sprayed shallow oven proof dishes (about 8"x12" each). Spray the veggies lightly with oil and bake until sweet potatos are just tender (a bit under done), about 20-25 minutes.

Lower heat on oven to 350F degrees.

Combine the remaining ingredients, mix well, and pour equally into the two casseroles. Mix well to coat all the pieces of vegetable.

Bake uncovered about 30-40 min or until tender and getting sticky. Stir once during cooking.

You may keep the casseroles in your refrigerator, tightly covered, for a day and then bake on the day of your dinner, or you may freeze them, tightly covered, before the final baking. Defrost before the final baking.

Cauliflower Popcorn

INGREDIENTS

1 head cauliflower
1/4 cup extra virgin olive oil
2 tsp sea salt (or to taste)
1 popcorn container (optional)

DIRECTIONS

Preheat oven to 425°F.

Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly.

Spread cauliflower on a baking sheet (lined with parchment paper, if available, for easy clean-up). Roast for 1 hour, or until much of each floret has become golden brown. (That’s the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn three or four times during roasting.

Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower and serve immediately.

Angela's Potato and Leek Soup

INGREDIENTS

2 Tbsp butter
3 large leeks (long green parts only), chopped and rinsed
1 large onion, finely chopped
1 bay leaf
2 lb of potatoes, peeled and diced
Vegetable stock
1/2 - 1 cup milk (or soy milk)
Sea salt and black pepper
2 Tbsp fresh parsley, chopped

DIRECTIONS

Heat butter, saute leeks, onions and bay leaf. Cover, stirring occasionally, until it is a rich green colour.

Add the potatoes and just enough stock to cover them. Bring to a boil, then turn down the heat to a simmer.

Add the milk and mash. Add more milk to the desired consistency. Add salt and pepper to taste.

Cover and simmer for about 15 to 20 minutes.

Sprinkle parsley on each bowl just prior to serving.

Make this soup in advance; it is even better when reheated the next day!

Oranghetti Squash with Zucchini and Garlic

INGREDIENTS

1 Tbsp extra virgin olive oil or butter
3 cloves garlic, minced
1 cup grated zucchini
1 oranghetti (or spaghetti) squash
1/4 cup plain yogurt or sour cream (optional)
Sea salt and black pepper

DIRECTIONS

In small skillet, heat oil over medium-low heat; add garlic and grated zucchini and cook until tender, about 1 minute.

Cut squash lengthwise, remove seeds, and pierce skin with fork. Place cut side down in baking dish and bake at 350F/180C for 45 minutes. Turn and bake another 10 to 15 minutes or until skin is tender.

Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic and zucchini mixture, yogurt (if using), salt, and pepper to taste; toss to mix.

Spinach, Mushroom, and Mozzarella Wraps

INGREDIENTS

1 Tbsp extra virgin olive oil
8 oz mushrooms, fresh, sliced
1 tsp garlic, minced
2 sprouted grain tortillas
1/2 lbs fresh spinach
1 tomato, diced
1/4 cup shredded mozzarella

DIRECTIONS

Preheat oven to 350 F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes. On each tortilla, arrange layers of spinach, tomato, mozzarella, and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters. Serve hot or at room temperature with a mixed green salad, if desired.

Green Earth Organics Holiday Closure

Green Earth Organics will be closed from December 20th through December 28th. We will not be doing any deliveries the week of December 22nd, and no one will be in the office during that time.

Please call or email us before December 19th if you require a different restart date, or if you have any questions or concerns about when you will be receiving your first delivery after our break. You may also log on to your account at https://greenearthorganics.ca and check out the "Delivery Schedule" page to see your upcoming delivery dates.

Weekly deliveries:

All weekly members will receive their next bins the week of December 29th.

Bi-weekly deliveries:

Bi-weekly member who received their last delivery before the hold during the week of December 8th will receive their next delivery the week of December 29th.

Those who receive their last delivery before the hold during the week of December 15th will resume their delivery schedule during the week of January 5th.

January 1st deliveries:

All deliveries scheduled for Thursday, January 1st, will be moved to Friday, January 2nd. The deadline for changes to those bins will still be 9 AM on Wednesday, and no other delivery days will be affected that week.

Direct Debit payments:

Please note that Direct Debits will continue to be charged every second Friday and will not change. Direct Debit dates for December and January are as follows: December 5th, December 19th, January 2nd, January 16th, and January 30th.

Thank you for being a part of Green Earth Organics! Please feel free to email us at info@greenearthorganics.com or call us at 604-708-2345 in you have any questions or concerns.

Kale and Cauliflower Soup

INGREDIENTS

1/2 cup diced onions
1 Tbsp minced garlic
1 1/2 tsp extra virgin olive oil
1/2 cup white wine
1 regular size cauliflower, chopped into pieces
3 1/2 cups of vegetable stock (can use vegetable bouillon cubes)
1 cup of kale, thinly sliced & lightly packed
Fresh tarragon, sea salt, and black pepper to taste

DIRECTIONS

Heat oil in pot and add onions and garlic. Cook until translucent. Add wine and cook until wine is reduced by about half.

Add cauliflower and stock to the pot and bring to a boil. Reduce heat to medium-low and cook for about 15 to 20 minutes until cauliflower is soft (not mushy). Poke with a fork and it should go through easily but the cauliflower should not fall apart.

Add kale and cook another 5 minutes on low heat. Remove from heat then blend/puree. Add tarragon, salt, and pepper to taste.

Sprinkle with extra tarragon when serving.