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Healthy Recipes for 10/12/23

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

To sign up for a Weekly or Bi-weekly Organic Basket click here

This Week's Ingredients

Green Leaf Lettuce,

Candy Sweet, Onions, Local

Roma Tomatoes,

Dandelion Greens (Large and Jumbo Baskets)

Fresh Cilantro,

Green Bell Peppers,

Pie Pumpkin Squash (desert or main dish)



Kiwi fruit


Easy, Cilantro Lime Chicken Salad Lettuce Cups

Prep Time15 minutes


Cilantro Lime Honey Dressing

● 1/4 cup olive oil

● 1/4 cup lime juice

● 3 Tablespoons honey

● 1 cup cilantro leaves

● pinch of salt

● pinch of pepper

● 1/2 teaspoon chili powder

● 1 clove garlic

Cilantro Lime Chicken Salad

● 2 cups chopped chicken breasts

● 3 Tablespoons Cilantro Honey Lime Dressing

● 2-3 Tablespoons Mayo

● 2 Tablespoons chopped walnuts or pecans

● salt and pepper to taste

● butter lettuce

● chopped tomato


Cilantro Lime Honey Dressing

● Place all ingredients in a blender.

● Blend until well combined.

Cilantro Lime Chicken Salad

● Toss cilantro lime honey dressing, mayo, and chicken together.

● Fold in chopped nuts, if using.

● Serve in lettuce cups with chopped tomato.

Fresh Salsa (Pico de Gallo)

Use this homemade salsa fresca as a dip for tortilla chips or serve it with tostadas, tacos, burritos, quesadillas, pinto or black beans.


● 2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed

● 1/2 medium red onion

● 2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)

● Juice of 1 lime

● 1/2 cup chopped cilantro

● Kosher salt and freshly ground black pepper to taste

● 1 pinch dried oregano (crumble in your fingers before adding), or more to taste

● 1 pinch ground cumin, or more to taste


  1. Prep the ingredients: Roughly chop the tomatoes, chile peppers, and onions. Be careful while handling the chile peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.

  2. Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.

  3. Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chiles make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chiles, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.

  4. Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

Roast Pumpkin & sauté Dandelion salad with honey and balsamic dressing


1/4 Cup Pumpkin Seeds, Toasted in olive oil and garlic salt. 200g of Dandelion leaves washed 1.75kg butternut pumpkin, deseeded and cut into 2cm- thick pieces Dressing ¼ cup honey 2 tablespoons balsamic vinegar 1 tablespoon olive oil


1.Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Toss in olive oil to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature. 2.Toss pumpkin seeds in oil and garlic salt and toast in moderate oven until lightly browned (approx 5 minutes) 3. Chop or tear Dandelion greens into bite-sized pieces; leaves may also be used whole, and sauté with oil in a hot pan until cooked through. Set aside. 4.Make honey and balsamic dressing: Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Shake until well combined. If honey is not so runny, warm in saucepan before adding to jar. 5.Place Dandelion and pumpkin in a large bowl or platter. Sprinkle with roasted pumpkin seeds. Drizzle with dressing. Season with salt and pepper. Serve up with a smile.

Fresh Lime & Roasted Banana Pie


● 4 medium firm-ripe bananas (yellow in color, not green or brown), divided

● 1 ¾ cups Cabot Lowfat Vanilla Bean Greek

● ¼ cup packed light brown sugar

● 1 teaspoon freshly grated lime zest, plus more for garnish

● 2 tablespoons fresh lime juice

● 1 tablespoon water

● 1 envelope plain gelatin

● 1 reduced fat store-bought graham cracker crust

● Cooking spray

● Cabot Whipped Cream

● About ⅓ cup chopped toasted macadamia or cashew nuts


  1. PREHEAT oven to 350ºF.

  2. PLACE three unpeeled bananas on baking sheet; pierce each in several places with tip of knife.

  3. BAKE for 15 to 20 minutes or until skins are dark brown, flesh is soft and liquid is bubbling from pierced slits. Remove from oven and let cool in skins to room temperature.

  4. PEEL bananas and place in food processor. Add yogurt and sugar and process until smooth.

  5. COMBINE 1 teaspoon of lime zest, lime juice and water in a small heatproof cup; sprinkle with gelatin. Place cup in saucepan filled with about ½ inch of water. Set pan over medium heat, stirring when water begins simmering, until gelatin is completely melted.

  6. SCRAPE gelatin mixture into filling and process until combined.

  7. POUR filling into crust, smoothing top. Lightly coat piece of plastic wrap with cooking spray and invert over top of pie. Refrigerate for a few hours or until set.

  8. DICE remaining banana when ready to serve. Top each piece with swirl of whipped cream, some diced banana and sprinkle of nuts and lime zest.


Dandelion and Lentil Soup with Tomato

Believe it or not, Florida does get cold, and when it does we make soup! Here is a fave; vegan dandelion and lentil soup with tomatoes. Warm, delicious, nutritious, and VERY easy to make!

Dandelion greens are slightly bitter so we add sweet diced tomatoes for some balance.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 6 as main dish


● 3 cups of chopped dandelion leaves and stems

○ You can also try making this soup with arugula, spinach, escarole, or mizuna.

● 2 cups dry lentils

● 8 cups water

● 2 cups diced Roma tomatoes (should require 4-5 large or 6-7 medium tomatoes)

○ You can use other varieties of tomato but Romas tend to hold their shape and not mush when cooked in soups).

● 1 cup of diced red onion (1 medium to large onion)

● 1 tbsp minced garlic

● 1 tbsp dried basil

● 1 tbsp dried oregano

● 1 tsp dried thyme

● 2 tbsp extra virgin olive oil

● Kosher salt to taste

● Black pepper to taste


● Wash and pat dry fresh dandelion leaves, cut stems into 1 inch long pieces and greens into 1 inch wide pieces; set aside.

● Wash, slice into quarters lengthwise, remove seeds and white internal membrane, cut quarters in half once again, dice; set aside.

● Peel and dice red onion; set aside.

● Peel and mince garlic; set aside.


● Place a medium to large soup pot on a burner set to medium-high heat, wait a couple of minutes for the pot to heat up, add the oil, wait another minute for the oil to heat up, add the onions, cook for one minute, add the garlic, cook for another minute.

● Add the lentils, water, and dried herbs, cook for 15 minutes for lentils that still have some bite, or cook for 20 minutes if you want softer lentils.

● Add tomatoes, cook for another 10 minutes.

● Add the cut dandelion, cook for 5 minutes.

● Season with kosher salt and black pepper to taste.

● Your soup is ready!

Tomato and Sweet Onion Salad


6 Servings

1 pound ripe mixed tomatoes, cut into wedges

1 pint Sun Gold cherry tomatoes, halved

1/2 small sweet onion (such as Vidalia or Maui), thinly sliced

1/2 cup torn fresh basil leaves

1/4 cup 1/2-inch pieces fresh chives

2 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1/2 teaspoon sugar

Kosher salt, freshly ground pepper


Step 1

Combine tomatoes, onion, basil, chives, oil, vinegar, and sugar in a large bowl; season with salt and pepper and toss to combine.

Step 2

DO AHEAD: Salad can be made 6 hours ahead. Cover and chill.

Summertime Kiwi Salad

This recipe for Kiwi Salad is the perfect side dish to any of your spring and summer meals!

Prep Time 5 minutes

Servings 6 servings


● 2 cups fresh baby spinach torn

● 2 cups butter lettuce or boston lettuce torn

● 2 kiwi fruits peeled and sliced thin

● 2 tablespoons honey

● 2 tablespoons vanilla yogurt

● 1 tablespoon olive oil

● 1 tablespoon lemon juice

● ¼ cup chopped pecans


  1. Add spinach, lettuce and kiwi to a large bowl and set aside.

  2. In a small bowl, mix honey, yogurt, oil and lemon juice. Pour over lettuce mixture and mix well to evenly coat. Sprinkle with pecans.


The best ever healthy, low sugar pumpkin banana bread is bursting with fall flavors and is made with no added sugar, just healthy, real food ingredients. Enjoy it plain or add some mix-ins!

Prep Time: 15 minutes Total Time: 1 hour 20 minutes

Makes: 12, 3-ounce slices


● ¾ cup pure pumpkin purée

● 1 ½ cups mashed overripe bananas (from about 2–3 medium, very overripe bananas)

● 3 tablespoons melted coconut oil or avocado oil

● 2 eggs

● 1 teaspoon vanilla, pumpkin, or banana extract

● 2 cups white whole wheat flour (see notes)

● 1 tablespoon pumpkin spice blend (see notes to make your own)

● 2 teaspoons baking powder

● ½ teaspoon baking soda

● ½ teaspoon kosher salt

● Optional: ½ cup mix-ins such as chopped walnuts, pecans, raisins, or chocolate chips (see notes)

Meal 3

Stuffed Bell Peppers

● Level: Easy

● Total: 1 hr 35 min

● Active: 45 min

● Yield: 4 to 6 servings


6 bell peppers, any color

4 tablespoons olive oil, plus more for drizzling

8 ounces lean ground beef

Kosher salt and freshly ground black pepper

1 onion, finely diced

2 cloves garlic, chopped

1 medium zucchini, finely diced

4 Roma tomatoes, seeded and finely diced

Red pepper flakes, as needed

1 cup cooked long-grain and wild rice

1 1/2 cups grated pepper Jack cheese


  1. Preheat the oven to 350 degrees F.

  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

  4. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

  5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Harvest Tart With Pumpkin and Peppers


Yield:6 servings

● 1½ pounds pumpkin, preferably cheese pumpkin, or butternut squash, peeled, seeded and coarsely grated

● 2¼ teaspoons fine sea salt

● 4½ cups all-purpose flour, plus more for dusting

● ¾ cup plus 2½ tablespoons extra-virgin olive oil, plus more for greasing

● 1 red bell pepper, seeded and cut into ¼-inch strips

● 1 yellow bell pepper, seeded and cut into ¼-inch strips

● 1 sweet onion, such as Vidalia, thinly sliced

● ⅓ cup chopped pitted black olives (kalamatas are good)

● 2 teaspoons chopped fresh thyme leaves

● 1 teaspoon smoked sweet paprika

● ½ teaspoon black pepper

● 1garlic clove, minced


Step 1

At least 2 times hours or the night before baking, toss the pumpkin with ¼ teaspoon salt in a colander set over a bowl. Place a heavy weight on top, cover with plastic and refrigerate. Discard any liquid in bottom of bowl.

Step 2

To make the pastry, in a large bowl combine 4½ cups flour and 1½ teaspoons salt. With pastry cutter or fork, mix in ¾ cup oil until it forms coarse crumbs. Add about ⅔ cup very cold water, a few tablespoons at a time, until mixture just comes together. You may not need to add all the water, or you may need to use more water to achieve the right texture. The dough should be stretchier than a pie crust. Form into a ball, cover with plastic, and refrigerate at least 1 hour.

Step 3

Preheat oven to 375 degrees. Toss the peppers and onion with 2½ tablespoons oil and ½ teaspoon salt. Spread on 2 large baking sheets in one layer. Roast, tossing occasionally, until vegetables are caramelized and golden, about 40 minutes.

Step 4

In a large bowl, combine the pumpkin, pepper-onion mixture, olives, thyme, paprika, black pepper and garlic.

Step 5

Preheat the oven to 425 degrees and grease a large baking sheet. Dust a work surface lightly with flour. Roll out dough into a 17-by-12-inch rectangle. With long side facing you, spread vegetable mixture evenly over right half of dough. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Using knife, cut a slit in center of crust, pulling back edges slightly to form a 2½-inch hole.

Step 6

Transfer crust to baking sheet. Bake for 20 minutes, reduce heat to 350 degrees and continue baking until vegetables are fork tender and crust is well browned, 35 to 40 minutes longer. Cool for at least 30 minutes before serving. Serve warm or at room temperature.



● 6 bananas, peeled, sliced

● 4 onions, peeled, sliced thin

● 2 cups milk, scalded

● 3 cups water, boiling

● 2 tablespoons butter

salt (other seasonings to taste too)



● Boil all ingredients together for about 25 minutes.

● Pass through a sieve and put soup back in stew pan, boil for 1 minute, then serve.

● OR.

● Use a stick blender to puree. This result will be quite thick and could easily be used as a side dish instead of mashed potatoes.

Kiwi, banana and lime fruit salad recipe


● 50g caster sugar

● 2 limes, zested and juiced

● 2 small bananas, peeled and chopped

● 6 kiwis, peeled and thinly sliced

● 1 mint sprig, leaves shredded

● yogurt, to serve (optional)


  1. Heat the sugar and lime juice in a small pan over a low heat to dissolve the sugar, then bring to the boil and cook for 3-4 mins until thickened. Stir in the banana and set aside to cool.

  2. Arrange the kiwi on a large serving plate. Spoon over the banana and the lime syrup, then scatter with the lime zest and mint leaves.


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