Recipes

While most organic produce can be eaten in raw, right out of the grocery bag, cooking them enhances new sensory experiences. The wide variety of produce available year-round through Goodness Greeness makes it easy for consumers to replace conventional ingredients with organic ones in their favorite recipes while their regional, seasonal organic produce items add a unique, enhanced goodness to any dish. The recipes below come from the people directly working with Goodness Greeness, the chefs, retailers, and farmers. They are seasonal yet timeless recipes that are sure to nourish, bringing a smile to any face.

A.V. Thomas Sweet Potato Casserole

Sweet Potato Casserole
From Laurinda Vieira, wife of Manuel Vieira, owner of A.V. Thomas Produce, comes a beloved family recipe.

Ingredients
6 medium-sized organic sweet potatoes
1 ½ C whole-berry cranberry sauce
¾ C water
½ C natural brown sugar, firmly packed
1 tsp grated orange rind
1 tsp ground cinnamon
1 ½ Tbsp butter

Procedure

  1. Preheat oven to 350 degrees
  2. Boil potatoes until tender and drain; peel or leave peal on and cut into half-inch thick slices
  3. Position slices in a baking dish.
  4. In a saucepan, mix cranberry sauce, water, brown sugar, orange rind, and cinnamon.
  5. Simmer uncovered for five minutes.
  6. Add butter, stir until butter is melted.
  7. Pour mixture over potatoes and bake, uncovered for 20 minutes or until glazed and hot.

A.V. Thomas Produce
info@avthomasproduce.com

Ben's Baked Pumpkin Recipe

Baked Pumpkin Recipe
Our produce buyer prepared this earlier in the week and had us salivating over a description of the recipe. Take a gander and see if you’re not craving its wafting aroma.
Note: Vegan
Ben’s Note: “Use all organic ingredients and add ingredients to taste (my measurements are a guideline and depend on the size of the pumpkin).”

Serves 4
Ingredients
One pie pumpkin, remove top, remove seeds (I recommend our “blue” pumpkins—Jarrahdale)
3 Tbsp cinnamon
1 Tbsp allspice
1 tsp sea salt
Maple syrup
1 apple, Honeycrisp, chopped
1 handful raisins
1 cup fresh cranberries
1 big spoonful nonhydrogenated vegan butter analog
Almond milk or soy milk, stirred

Procedure

  1. Set oven to 350¢ª
  2. Fill de-seeded pumpkin with ingredients. Use enough almond or soy milk that it fills the pumpkin to the top.
  3. Place top back on pumpkin. In a casserole dish, bake pumpkin for the afternoon (4 hours).
  4. Take pumpkin out of the oven, take top off, and quarter it open. It will collapse open. Top slices of cooked pumpkin with the stuffing.
  5. “For the first night I topped it with Chicago Soy Dairy Vanilla icecream and fro leftovers I found soy spray whipped topping at Whole Foods.”

Enjoy!


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