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Healthy Game Day Recipes for the 2/8/24

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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Entrée ( Main Course)




Prep Time 10minutes    Cook Time 32minutes Total Time 42minutes

Servings: 4 – 5 portions (as a side 6 portions)




4 pounds potatoes , peeled & diced

2 tablespoon oil , see note 1

1 onion (minced), see note 2

8 cups fresh spinach leaves , see note 3

4 garlic cloves (minced)

7 ounces sour cream (see note 4)

½ teaspoon salt

¼ teaspoon black pepper (or less)

1 teaspoon dried oregano

1 teaspoon garlic powder

8 ounces cheddar cheese, (see note 5)




Preheat oven to 400° Fahrenheit

Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. Add salt (I used 2 teaspoons per 3 cups of water). Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don’t overcook).

Meanwhile: Heat oil in a large frying pan/skillet and add onion. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat. In a small bowl, mix sour cream, salt, black pepper, oregano and garlic powder until smooth.

Drain the water from the potatoes and combine them with the spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). Pour the mixture into an oven-proof dish (see note 6) and cover with grated cheese.

Cook at 400° Fahrenheit (200° Celsius) until the cheese is golden brown and potatoes soft, about 25 minutes.


1.    You can use either olive oil or normal cooking oil (sunflower, vegetable).

2.    I used 1 full cup of minced onion in this recipe.

3.    1 cup of spinach packed = about 1 ounce. You will need at least 8 ounces (240 grams) of fresh spinach for this recipe. If you use less, you will end up with a lot of potatoes and only a little spinach.

4.    7 ounces of sour cream is about ¾ cup.

5.    Cheddar can be substituted with other cheese, but I prefer using this one as it adds a ton of flavor. Also, some ready-shredded cheese doesn’t melt well, for that reason I buy blocks of cheese and shred it myself.

I used a rectangular oven-proof dish with the dimensions of 9 x 7 inches (23 x 18 cm). This dish is 3 inches (7 cm) deep. You can also use an oven proof dish that is shallower than this but to hold the amount stated in this recipe it will have to be larger in size.

The prep may take longer than 10 minutes, but most of it is done while the potatoes are cooking so you don’t waste any extra time doing it.










Side #1


Lime and Cumin Tomato Appetizer


Try this easy, different take on bruschetta, with all ingredients adjusted to suit your taste. Pile the flavored tomatoes on fresh or toasted crusty baguettes, soft baguettes, French bread, focaccia, or crackers. Don't forget to hold a napkin underneath to catch the juices!


Preparation Time: 10 minutes  Marinate Time - 2 hours or more  Serves 4




Tomatoes of any kind - small or 1-2 large tomatoes, cut according to your desire.


1/8 - 1/4 teaspoon cumin


Few squeezes lime juice


1/2 - 1 teaspoon sugar


1 - 2 tablespoons olive oil


Salt and Pepper




Cut the tomatoes into small pieces.


Sprinkle the remaining ingredients over the tomatoes and stir.


Cover and let the flavors blend for a few hours, turning the mixture over occasionally with a spoon. Taste and adjust according to your preferences.


Serve on toasted baguette slices or a fresh baguette, French bread, or cracker of your choice.



Side #2


Cowboy Caviar


YIELDS: 6 c. PREP TIME: 15 mins TOTAL TIME: 15 mins




1 15-oz. can black eyed peas, drained and rinsed

1 15-oz. can black beans, drained and rinsed

1 1/2 c. diced Roma tomatoes

1 jalapeño pepper, chopped

1 bell pepper, chopped

1/2 c. red onion, chopped

1/4 c. chopped cilantro

3 tbsp. olive oil

2 tbsp. red wine vinegar

1 tbsp. Worcestershire sauce

1/2 tsp. seasoned salt

1/2 tsp. ground cumin

1/2 tsp. ground black pepper

Tortilla chips, to serve


In a large mixing bowl, combine the black-eyed peas, black beans, tomato, bell pepper, red onion, jalapeño, cilantro, olive oil, vinegar, Worcestershire sauce, seasoned salt, cumin, and black pepper. Mix well to combine. Serve with tortilla chips.




Apple-Lime Custard Tart







2 1/2 cups pecans


4 TBS butter or coconut oil


4 TBS sugar


¼ tsp salt




4 large apples, cored and sliced


3 eggs


1 cup sugar


zest and juice from half a lime


whip cream for garnish (optional)




Preheat the oven to 375 degrees.


Make the crust by blending the crust ingredients in a food processor until fine.


Grease a 9" pie pan. Press the nut mixture into the pie pan with your fingers or the back of a spoon. Evenly cover the bottom and sides.


Bake the crust until lightly browned, about 10 minutes. Remove from the oven.


Place the apples in the food processor and process until the apples are reduced to pulp. Add the other ingredients and pulse until they are thoroughly mixed. The apple peels should look like bright flecks in the mixture.


Pour the filling into the crust, and bake for 25-30 minutes, until the custard has set but still quivers.


Remove from the oven, cool, and refrigerate. Even better, put it in the freezer.  Just let it sit out to thaw a bit before serving so you can slice it.






Entrée (Main Course)


Kale Apple Salad with Orange Vinaigrette


Prep Time 10 minutes Total Time 10 minutes Servings 6 people




For the Dressing


2/3 cup olive oil

2 oranges juiced

2 lemons or limes juiced

2 teaspoons apple cider vinegar

2 teaspoons sugar

1 teaspoons salt

1/2 teaspoons pepper

For the Salad

4 cups kale shredded

1 red onion sliced

1 apple large, sliced



Combine salad dressing ingredients in a jar and shake until emulsified.

Toss salad ingredients together.

Dress salad to taste.




Side #1


Gluten Free & Dairy Free Spinach Potato Bites



Prep Time 30 minutes Cook Time 30 minutes Total Time 1hour Servings 15




1 medium organic russet potato

1/3 cup chopped spinach drained

1/8 cup finely chopped yellow onion

2 tbsp coconut milk

1 tbsp olive oil

1/4 tsp Himalayan Sea salt or your favorite salt

1/4 tsp garlic powder



Bring water in a medium pot to a boil.

Wash and peel the potato and cut into cubes and add them to the boiling water.

Boil until the potatoes are fork tender, soft is good since you'll be mashing them.

Remove the potatoes from heat and transfer to a mixing bowl.

Add coconut milk, olive oil, salt and garlic powder to the potatoes and mix with an electric hand mixer until smooth.

Taste the potatoes and add more salt and garlic powder if you feel it needs it.

Sauté the chopped onion until they become translucent.

Defrost 1/3 cup frozen chopped spinach (or you can use fresh).

Drain the spinach by squeezing it and adding it to your measuring cup until you have a firmly packed, drained 1/3 cup of spinach. Set it aside.

Add the spinach and onion to the mixing bowl and mix until the ingredients are well combined.

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Take a large spoonful of the potato spinach mixture, roll with your hands into a ball, and add it to the baking sheet.

Repeat until the entire mixture has been used. It makes about 15 bites.

Bake for 30-40 minutes until they are lightly brown on the outside.

Serve them as is for a side dish or add toothpicks if you're serving them as a party appetizer.






Side #2


Avocado-Spinach Dip


Keep this creamy avocado spinach dip covered and chilled until ready to serve.


Prep Time: 15 mins  Additional Time: 1 hr  Total Time: 1 hr 15 mins Servings: 8





2 cups fresh spinach


1 cup diced avocado


½ cup reduced-fat sour cream


¼ cup chopped red onion


1 tablespoon fresh lime juice


1 tablespoon chopped seeded jalapeno pepper


1 large garlic clove


½ teaspoon salt


⅛ teaspoon ground black pepper


hot sauce




Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.


Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.




Orange Lime Pie with Meringue Topping



Deselect All

18 cinnamon graham crackers, broken up

1 stick unsalted butter, melted

4 eggs, separated

1 (14-ounce) can sweetened condensed milk

1/4 cup fresh squeezed lime juice

1/4 cup fresh squeezed orange juice

1 orange, zested

1 lime, zested

1/4 cup sugar

Special equipment: 8-inch springform pan, food processor, stand mixer


  1. Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.

  2. In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.

  3. Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.









Entrée (Main Course)


Six Layers and a Chip Dip


Total: 15 min Prep: 15 min Yield: 8 to 10 servings




2 cloves garlic


2 teaspoons kosher salt


1 (15-ounce) can black beans, drained and rinsed


1 (15-ounce) can pinto beans, drained and rinsed


2 teaspoons chili powder


2 tablespoons water


1 tablespoon extra-virgin olive oil


2 cups low-fat shredded Cheddar


2 ripe avocados, preferably Hass


1 jalapeno, stemmed, finely chopped, (with seeds for more heat)


2 cups chopped romaine lettuce


1 1/2 cups nonfat yogurt, preferably Greek


1/2 cup fresh cilantro leaves and some stems, roughly chopped, plus more for garnish


3 ripe medium tomatoes, diced


5 scallions (white and green), thinly sliced


Baked tortilla chips, for dipping



On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2-quart casserole or gratin dish, or in individual sized dishes, as desired.

Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.

Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and, finally, scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.





Side #1


Bell Pepper and Apple Cole Slaw Recipe


Apples and bell peppers liven up this Cole slaw made with an easy vinegar mustard dressing. Add more color with red, orange, or yellow bell peppers. Use your favorite sweet and crisp apple, such as Gala or Fuji.


Preparation Time: 20 minutes Serves: 4


1 Tbsp vegetable oil

¼ cup apple juice

2 Tbsp cider vinegar

2 tsp Dijon mustard

¼ tsp salt

Dash black pepper


½ small head green or Napa cabbage

1 orange or red bell pepper

1 Gala or Fuji apple

¼ cup sliced almonds

Whisk together dressing ingredients. Shred or thinly slice cabbage. Cut apple and pepper into small chunks. Place cabbage, apples, pepper, and almonds in large bowl. Drizzle with dressing and toss.

Complete this Plate: Serve with grilled chicken, ½ corn on the cob and a glass of milk.




Side #2


Potato Skins


Bake 'em until the skins are crispy and the taters are tender.


YIELDS: 12 serving(s)   PREP TIME: 5 mins  COOK TIME: 45 mins  TOTAL TIME: 50 mins


8 small russet potatoes (about 2 1/2 lbs.)

4 tbsp. canola oil, divided

2 tbsp. butter

Kosher salt, to taste

1 1/2 c. grated cheddar cheese

8 slices thick-cut peppered bacon, cooked and chopped

1/2 c. sour cream

2 green onions, sliced

Preheat the oven to 400°F.

Scrub the potatoes clean and allow them to dry. Using a paper towel (or just your hands), rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.

Place the potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, 30 to 40 minutes. Remove the pan and allow it to cool until you can handle the potatoes, about 10 minutes.

Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.

In a saucepan or microwave-proof bowl, melt the butter with the remaining 2 tablespoons canola oil. Brush the mixture on both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, 8 to 10 minutes.

Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onion. Yum!

Tip: To make ahead, prepare the potatoes through step 4. Cover and refrigerate for up to 3 days. When ready to serve, continue with step 5. Cook for an extra 5 to 10 minutes total for the potatoes to warm through and get nice and crispy!









Fresh Apple Cake


Prep Time: 30 minutes  Cook Time: 50 minutes  Total Time: 2 hours  Yield: serves 12






2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon EACH ground ginger & allspice

1 cup (240ml) vegetable oil

1 cup (200g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 cup (180g) unsweetened applesauce

4 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 Tablespoons (30ml) orange juice

3 cups (360g) peeled chopped apples (1/2-inch chunks, about 2–3 large apples)


Optional: Brown Sugar Glaze:

1/4 cup (4 Tbsp; 56g) unsalted butter

1 cup (200g) packed light or dark brown sugar

1/2 cup (120ml) heavy cream

small pinch of salt

1/2 cup (60g) confectioner’s sugar, sifted




Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.

Make the cake: Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice together in a large bowl. Set aside.

Whisk the oil, granulated sugar, brown sugar, applesauce, eggs, vanilla extract, and orange juice together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the chopped apples until combined. It will seem like a lot of apples and that’s ok!

Pour and spread batter evenly into the prepared pan. Bake for 45–50 minutes. Baking times vary, so keep an eye on it. Around the 30-minute mark, loosely tent with aluminum foil to prevent over-browning. The cake is done when a toothpick inserted in the center comes out clean.

Remove the cake from the oven and set the pan on a wire rack. Allow to cool for at least 30 minutes before topping or serving.

Right before serving, you can top the slightly warm cake with a dusting of 2 Tablespoons (15g) confectioners’ sugar or make the brown sugar glaze in the next step.

Make the glaze: As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, heavy cream, and pinch of salt in a medium saucepan over medium heat. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 20 minutes. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.) If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.

The cake (glazed, dusted, or plain) can be served warm or at room temperature. Cover leftovers and store at room temperature for 2 days or in the refrigerator for up to 5 days. If you topped with a dusting of confectioners’ sugar, note that the sugar will melt and disappear into the cake after a few hours.



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