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Healthy Recipes for 10/19/23

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

Rainbow Chard,

Rainbow Carrots,


Red Beetroot (Large and Jumbo Baskets)

Candy Sweet Onions, Local

Fresh Ginger,

Yellow, Straightneck Squash, Fancy, FL

Pie Pumpkin Squash, (For those who did not get one last week)

D'Anjou Pears,

Gala Apples, Extra Fancy

Blackberries, (Jumbo Baskets)

Entrée ( Main Course)

Rainbow Chard Bowls

Prep time 10 mins Cook time 15 mins Total time 25 mins Serves: 2

These rainbow chard bowls are perfect for a light & healthy weeknight dinner. They come together in under 30 minutes!


1 cup uncooked whole wheat orzo

1+ tablespoons olive oil

1 garlic clove, minced

½ teaspoon Dijon mustard

A few squeezes of lemon

1 small bunch of rainbow chard (about 4-5 leaves)

⅓ cup feta cheese

¼ cup toasted walnuts

Sea salt and fresh black pepper


Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

Assemble bowls with orzo, chard, feta and toasted walnuts.


Make this gluten free by subbing quinoa for orzo.

Make this vegan by skipping the cheese and topping it with a few capers.

Side #1

Stovetop Rainbow Carrots with Caramelized Onions

Prep time 5 mins Cook time 30 mins Total time35 mins Serves: 6


2 lbs. carrots

½ white onion, chopped small {about ⅓ cup}

2-3 tablespoon olive oil

1 teaspoon salt

½ teaspoon pepper

½ teaspoon sugar

2-3 tablespoon water, as needed


First, wash and peel the carrots, and trim off the tops and bottoms.

Set a large nonstick pot on the stove over medium heat, and add in the olive oil and chopped onion. Add in the sugar, and cook, stirring occasionally, until onion is soft, translucent, and lightly golden.

Add in the carrots, season with salt and pepper, and cook, stirring occasionally, until they start to caramelize.

Lower heat to medium-low, add in the water, and cover. Cook the carrots, stirring occasionally, for 30 minutes, until soft and easily pierced with a fork.

Serve immediately!

Side #2


Prep Time: 5 min Time: 15 min Total Time: 20 min Servings: 2 to 4 servings


2 medium-sized yellow summer squash

Garlic salt & freshly ground black pepper

½ cup freshly grated Parmesan cheese


Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.

Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.


Apple-Pie Bread

Prep Time:15 mins Additional Time:2 hrs Total Time:2 hrs 15 mins Yield:12 slices


Baking spray with flour

⅔ cup granulated sugar

½ cup plain whole-milk Greek yogurt

2 large eggs

⅔ cup unsweetened applesauce

1 teaspoon vanilla extract

7 tablespoons unsalted butter, melted, divided

1 cup all-purpose flour, plus 1 tablespoon, divided

¾ cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon apple pie spice

½ teaspoon salt

1 large apple, diced (1/4-inch; about 1 cup)

½ cup coarsely chopped walnuts

3 tablespoons light brown sugar

¼ teaspoon ground cinnamon


Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with baking spray.

Stir granulated sugar, yogurt and eggs together in a large bowl until well combined. Add applesauce, vanilla and 6 tablespoons melted butter; stir well to combine and set aside.

Whisk 1 cup all-purpose flour, whole-wheat flour, baking soda, apple pie spice and salt in a medium bowl. Add chopped apple and stir until the pieces are evenly coated. Add the flour-apple mixture to the egg mixture; stir until just combined. Spoon into the prepared loaf pan.

Combine walnuts, brown sugar, cinnamon and the remaining 1 tablespoon each melted butter and all-purpose flour in a small bowl. Sprinkle evenly on the batter in the pan.

Bake until a wooden pick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool in the pan for 10 minutes. Gently turn out onto a wire rack; let cool completely, about 1 hour.


To make ahead: The bread will keep well wrapped, at room temperature for up to 3 days or in the freezer for up to 4 months.

Meal #2

Teriyaki Glazed Chicken

Total Time Prep/Total Time: 30 min. Makes 4 servings


1-pound boneless skinless chicken breast halves, cut into strips

3 tablespoons canola oil, divided

4 medium carrots, julienned

1 medium sweet onion, julienned

1/2 cup soy sauce

1/4 cup packed brown sugar

Hot cooked rice

Sesame seeds, toasted, optional

Sliced green onions, optional


In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink, 6-8 minutes. Remove chicken and set aside.

In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry until vegetables are tender, 2-4 minutes longer.

Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil until sauce is slightly thickened, about 5 minutes. Serve with rice. Sprinkle with sesame seeds and green onions if desired.

Health tip: A simple swap to reduced-sodium soy sauce will decrease sodium to about 1,200 milligrams per serving, but that’s still high. To cut even more, replace some of the soy sauce with water or reduced-sodium broth.

Side #1



2 lbs beets (about 6 small to medium beets)

1 1⁄2 tablespoons extra virgin olive oil

1 1⁄2 tablespoons finely grated ginger

2 tablespoons balsamic vinegar




Preheat oven to 375 degrees.

Carefully scrub the beets clean trimming off the leaves and the long root tip. Tightly wrap beets in aluminum foil and place in oven for 40-50 minutes or until the beets are tender and the skin is loose. Remove from oven and cut a slit in the foil to allow the steam to escape.

Allow the beets to cool enough so that you can handle them. Trim the ends and peel the skin. The skin should slip off quite easily. If not, then perhaps the beets need a bit more cooking. Cut the peeled beets into sixths or eighths - depending on the size of your beets.

Heat oil over medium low heat. Add ginger and cook for one or two minutes. Keep the heat low as you are looking to release the flavor. If your ginger sizzles or browns, then your heat is too high. Add the beets and cook for two or three minutes. Add balsamic vinegar and cook another minute or so. The oil, vinegar and ginger should create nice glaze covering the beets.

Serve and enjoy.

Side #2

Apple and Celery Salad with Creamy Lemon Dressing

Prep15 Min Total 15 Min



½ cup mayonnaise or salad dressing

3 tablespoons plain yogurt

2 tablespoons sugar

2 teaspoons grated fresh lemon peel


2 large Granny Smith apples, cut into 8 wedges, then cut crosswise into bite-size pieces (4 1/2 cups)

2 large Gala apples, cut into 8 wedges, then cut crosswise into bite-size pieces (3 1/2 cups)

1 tablespoon fresh lemon juice

6 medium stalks celery with leaves

¾ cup chopped walnuts, toasted*



In small bowl, mix dressing ingredients until blended. Refrigerate until serving time.


Place apples in large bowl. Sprinkle with lemon juice; toss until coated.


Remove leaves from celery; chop leaves into 1/2-inch pieces to measure 1/2 cup. Cut celery stalks diagonally into 1/4- to 1/2-inch slices to measure 2 cups. Add to bowl with apples. Refrigerate until serving time.


Just before serving, toss apples and celery. Add dressing; toss until coated. Sprinkle with walnuts.

For added flavor, substitute flavored yogurt, such as orange or lemon, for the plain.



To make this smoothie you will need:

1/2 cup blackberries

3/4 cup apples, peeled and coarsely chopped

1 small pear, peeled and coarsely chopped

2 handfuls of organic spinach

1/4 teaspoon cinnamon powder

1/4 teaspoon nutmeg


place all ingredients in blender and blend until smooth. This is a thicker smoothie, as it does not call for extra liquid, but if it's too thick for your liking, you can always add in pure fruit or veggie juice or almond milk.

Meal # 3

Entrée (Main Course)

One Pan Salmon & Rainbow Chard with Garlic & Tarragon

Total Time: 25 mins Yield: 4 servings


2 pounds rainbow Swiss chard

2 tablespoons avocado oil (divided)

2 garlic cloves, peeled and sliced

juice of 1 lemon

2 tablespoons fresh tarragon, minced

salt to taste

1-pound wild caught salmon, cut into 4 serving pieces


Cut off the stems of the rainbow chard and cut into 1 inch pieces. Cut the leaves into strips, about 1 inch wide.

Heat 1 tablespoon avocado oil in a large skillet over medium high heat.

When hot, add the chard stems and the sliced garlic cloves. Cook, stirring constantly, for 4 minutes. Add the leaves and continue to cook, stirring constantly, for another 5 minutes or until leaves and wilted and stems are soft but still have a bit of crunch to them.

Off heat, stir in lemon juice and most of the minced tarragon (reserving a little bit to garnish the salmon at the end). Remove cooked chard from pan for serving and wipe with a paper towel.

Return now empty skillet to medium high heat and add remaining tablespoon avocado oil.

When oil is hot, gently place salmon pieces in pan, skin side down.

Allow to cook undisturbed for 3 minutes. Flip and cook for 3 minutes more on the other side.

Sprinkle with remaining chopped tarragon.

Remove salmon from pan for serving with cooked chard.

Side #1


Total Time: 10minutes minutes Servings: 2 -4


For the slaw:

3 rainbow medium carrots , one in each color, peeled

1 apple , peeled

For the French Vinaigrette

1 small to medium shallot , chopped

1 tablespoon of red wine vinegar

3 tablespoon of olive oil

1 teaspoon of Dijon mustard

1 teaspoon of maple syrup

Salt and freshly ground pepper

chopped parsley for garnish


Shred carrots and apple into a bowl

In a mason jar, mix all French Vinaigrette ingredients

Pour vinaigrette over the carrots and apple

Mix everything together

Check the seasoning, if needed add more salt and pepper

Garnish with parsley and serve as a side dish

Side #2

Jerry’s Most Delicious Marinated Yellow Squash


3 to 4 large yellow squash, sliced thin

½ cup diced sweet onion (I like Vidalia)

½ cup chopped green pepper

½ cup diced celery

For the marinade

2 tablespoons red wine vinegar

1/3 cup extra virgin olive oil

2 garlic cloves, minced

½ cup sugar

2/3 cup cider vinegar

Fresh ground black pepper, to taste

Sea salt, to taste


Place the squash, onion, green pepper ,and celery in a large bowl.

Mix the squash, onion, green pepper and celery

In a medium bowl, whisk together the rest of the ingredients.

Whisk the marinade ingredients

Pour the marinade over squash mixture and season with extra pepper.

Put the marinated squash in an airtight container and refrigerate overnight. I shook the container several times to keep the marinade evenly distributed.


Store squash in airtight container in refrigerator


Pear Cobbler

40 Minutes 8 SERVINGS


400 g Bartlett or Anjou pear chunks (washed, peeled cored and cut)

2 teaspoons lemon juice

1/2 teaspoon lemon zest

4 tablespoons brown sugar

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, melted

Coat pear chunks with lemon juice and zest

Mix with brown sugar, cinnamon, and melted butter

For the topping

1/2 cup quick oats

1/4 cup all-purpose flour

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Mix oats, flour, sugar and cinnamon

Add melted butter, mix until blended

To make the cobbler

Preheat oven to 375ºF

Spoon pear fillings into ramekins, add topping

Bake on a tray for about 25 minutes, serve warm

Top with ice cream


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