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Healthy Recipes for 10/26/23

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

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This Week's Ingredients

Lacinato Kale,

Cabbage, (Large and Jumbo Baskets)

Acorn Squash,

Plum Tomatoes,

Bell Peppers, Large

Covington Sweet Potatoes,

Zucchini, Fancy Bananas

Gala Apples, Extra Fancy

Blackberries (Jumbo Baskets)

Meal #1


Breakfast Tacos With Charred Zucchini and Red Pepper Recipe

Active 20 minsTotal 20 mins Serves 2 to 3 servings


● 2 tablespoons olive oil

● 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)

● 1 small red bell pepper, finely diced

● Kosher salt and freshly ground black pepper

● 1 tablespoon butter

● 4 eggs, beaten

● 1 cup homemade or store-bought salsa verde

● 4 soft flour or corn tortillas, warm

● 1 avocado, sliced

● Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving


● 2 tablespoons olive oil

● 1 small zucchini, split in half lengthwise, and cut into 1/4-inch slices (about 1 1/2 cups)

● 1 small red bell pepper, finely diced

● Kosher salt and freshly ground black pepper

● 1 tablespoon butter

● 4 eggs, beaten

● 1 cup homemade or store-bought salsa verde

● 4 soft flour or corn tortillas, warm

● 1 avocado, sliced

● Queso cotija or feta cheese, sour cream or Mexican crema, and lime wedges for serving


  1. Heat oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering. Add zucchini and bell pepper, shake to get it in a single layer, and cook without moving until well charred on first side, about 3 minutes. Toss vegetables and continue to cook, tossing occasionally, until well-charred on all sides, abut 3 minutes longer. Season to taste with salt and pepper and transfer to a bowl. Set aside and wipe out skillet.

  2. Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.

  3. Spread salsa over each tortilla and divide eggs evenly between them. Top with charred zucchini and red peppers. Serve immediately with avocado, crumbled cotija or feta cheese, sour cream or Mexican crema, and lime wedges.

Autumn Kale Apple and Quinoa Salad

This kale salad has totally changed my entire outlook on raw kale! Fresh kale leaves are tossed with crisp sweet apples, nutritious quinoa and chewy dried cranberries, crunchy walnuts, tangy goat cheese and it's finished with a bright vinaigrette. It's the perfect side dish to roasted chicken and mashed or roasted potatoes.

Servings: 7

Prep 20 minutes Cook 15 minutes Chill 15 minutes Ready in: 35 minutes



● 1/2 cup tricolor dry quinoa

● 6 cups slightly packed chopped kale (it will take about 1 1/2 bunches. Remove thick ribs before chopping, 6 oz chopped)

● 2 crisp sweet apples, cored and chopped* (I used gala apples)

● 1 cup walnuts, lightly toasted and roughly chopped

● 1/2 cup dried cranberries

● 4 oz goat cheese, crumbled


● 1/2 cup olive oil

● 1/4 cup fresh lemon juice

● 2 Tbsp honey

● 1 1/2 tsp dijon mustard

● Salt to taste


  1. Cook quinoa and cool: Cook quinoa according to directions on package and cool completely.

  2. Whisk dressing ingredients: While quinoa is cooling, whisk together olive oil, lemon juice, honey, dijon and salt in a jar or bowl.

  3. Pour 3/4 dressing over kale, chill: Add kale to a salad bowl, whisk dressing once more then pour 3/4 of the dressing over kale and toss until kale is evenly coated. Cover bowl and chill 15 minutes (adding the dressing and letting it rest helps soften kale a bit).

  4. Toss in remaining mix-ins and dressing: Remove salad from refrigerator, add apples, quinoa, walnuts and cranberries. Pour remaining dressing over salad then toss. Add goat cheese and toss just lightly.

  5. Serve or store covered in refrigerator for up to 4 hours (see notes).

Roasted Squash and Tomatoes

● Level: Easy

● Total: 50 min

● Prep: 10 min

● Cook: 40 min


  1. Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.

Breakfast Baked Sweet Potatoes with Almond Butter, Banana & Chia

Breakfast baked sweet potatoes stuffed with creamy almond butter, banana slices, chia seeds & a sprinkle of cinnamon! An easy to make paleo breakfast that tastes like dessert!

Prep Time 5 minutes Cook Time 45 minutes Total Time 50 minutes

Servings 2 sweet potatoes


● 2 medium DOLE sweet potatoes, washed

● 2 tablespoons natural almond butter

● 1 DOLE banana, sliced

● 2 teaspoons chia seeds

● Cinnamon

● Sea salt


  1. Preheat oven to 375 degrees F. Line a medium baking sheet with parchment paper or foil.

  2. Use a fork to poke several holes in the sweet potatoes, then place on prepared baking sheet and roast sweet potatoes for 45 minutes-1 hour or until fork tender. Remove from oven and allow to cool for 5-10 minutes.

  3. Once ready to eat, split the warm sweet potatoes open with a knife and sprinkle with a tiny bit of sea salt. Next drizzle 1 tablespoon of almond butter, 1 teaspoon of chia along with banana slices and finally a sprinkle of cinnamon in each sweet potato. Serve immediately.


Sweet Potato and Cabbage Pad Thai

PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins


● 2 medium sized sweet potatoes ends removed and peeled

● 1 small or ½ of a medium sized purple cabbage

● 2 tablespoons reduced sodium tamari

● 2 tablespoons organic crunchy peanut butter or almond butter

● ¼ cup freshly squeezed lime juice + additional lime wedges for serving

● 2 tablespoons ginger minced (divided)

● 3 cloves garlic minced (divided)

● 2 tablespoons sesame oil divided

● 1 teaspoon maple syrup

● 1 teaspoon or more hot sauce depends on how hot you like it!

● 2 tablespoons avocado coconut, or olive oil (divided)

● 4 pasture-raised eggs

● 2 scallions thinly sliced

● ½ cup roasted lightly salted peanuts coarsely chopped

● 1 cup bean sprouts

● 1 tablespoon gomaiso


  1. Using the inspiralizer, set to blade C, spiralize the sweet potatoes. Change to blade A, and spiralize the cabbage. Set aside.

  2. To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.

  3. Crack the eggs in a bowl and beat. In a large skillet or dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.

  4. In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.

5. Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.


yield: 6 prep time: 5 MINUTES cook time: 30 MINUTES total time: 35 MINUTES


● 3 large sweet potatoes cut into cubes

● 1 bunch kale stems removed and chopped into bite size pieces

● 1 large onion thinly sliced

● 2 tablespoon olive oil or avocado oil divided

● 1 teaspoon salt divided

● ½ teaspoon pepper divided


1. Preheat oven to 375 degrees. Line your roasting sheet with parchment paper or foil. Add sweet potatoes, 1 tablespoon oil , ½ teaspoon salt, and ¼ teaspoon pepper. Combine well and roast for 25-30 minutes until sweet potatoes are soft. Toss once half way. Remove and set aside.

2. Meanwhile, preheat pan on medium-low heat. Add the other 1 tablespoon of oil, onion and ¼ teaspoon of salt and cook stirring until soft. Turn heat to low and cook until onions start to caramelize, stirring occasionally – about 25 minutes.

3. Next, add the kale to the pan along with other ¼ teaspoon salt and ¼ teaspoon pepper and cook for 5-10 minutes until leaves begin to wilt and soften.

4. Add roasted sweet potatoes and toss everything together to combine. Feel free to add additional seasonings and a drizzle of olive.

Simple Oven-Roasted Peppers & Zucchini

This oven-roasted peppers and zucchini (courgette) recipe makes a delicious vegetable side dish or addition to a sandwich, salad, or pasta!

Prep Time 15 minutes Cook Time 25 minutesTotal Time 40 minutes

Servings 4


● 3 medium-large bell peppers (red, orange, yellow - or one of each!)

● 2 medium zucchini (green or yellow squash)

● 2 Tbsp olive oil

● 1/2 tsp thyme, dried (or use 1.5 tsp Italian seasoning in place of thyme, oregano, and basil)

● 1/2 tsp oregano, dried

● 1/2 tsp basil, dried

● 1/2 tsp garlic powder

● Salt + pepper, to taste

● Approx. 1/4 cup goat cheese, crumbled (or feta or parmesan)

● A few leaves of fresh basil, chopped (to garnish)


  1. Preheat oven to 400F.

  2. While oven heats, prepare vegetables. Slice the hard ends off of zucchini and cut into 1/2-inch rounds. Remove core + seeds from peppers, and cut into 1-inch pieces.

  3. Place sliced veggies on a large sheet pan (baking sheet). Drizzle olive oil on top and sprinkle with dried thyme, oregano, basil, and garlic powder. Toss to coat the vegetables in the oil and seasonings.

  4. *Note: you'll want to toss the veggies in salt AFTER roasting, not during this step. This will help prevent the zucchini from releasing too much liquid while roasting.

  5. Arrange the veggies in a single layer on the sheet pan. Transfer to the oven and roast for 20-25 minutes, or until lightly browned and fork tender.

  6. Remove sheet pan from oven. Toss veggies in salt and pepper, to desired taste.

  7. Serve roasted veggies on a platter. Top with crumbled goat cheese and freshly chopped basil. Serve as a side dish, or see other ideas below!


*SERVINGS: Recipe as written will make about 4-6 servings, depending on how hungry you are and what else you are serving alongside this dish!

Banana and Apple Jumble


Prep Time



Cook Time



● 1 tbsp butter

● 2 Gala apples chopped

● 2 bananas chopped


  1. Peel and chopped apples and bananas

  2. Heat up a medium skillet and add butter

  3. Once warm add apples and sauté until soft and golden brown, about 5-7 minutes

  4. Add diced banana, swish with the apples and cook for 1-3 minutes

  5. Serve warm


African Cabbage Stew

A flavorful stew with tomatoes and cabbage. Very versatile. Serve with boiled yams, plantains, potatoes, rice, or any other starch on the side. Sardines in tomato sauce can stand in for the mackerel.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr


● 1 large head cabbage, diced

● ¼ cup canola oil

● 1 onion, diced

● 2 teaspoons minced garlic

● 4 roma (plum) tomatoes, diced

● 1 cup water

● 1 (6 ounce) can tomato paste

● 1 (15 ounce) can mackerel in tomato sauce

● 1 pinch red pepper flakes, or to taste

● 1 pinch seasoned salt, or to taste


  1. Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.

  2. Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.

  3. Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

Squash and Black-Eyed Pea Coconut Curry

In her latest cookbook, Fresh India, Meera Sodha shows us how fast, fresh, and exciting the vegetable dishes of India can be. Here garam masala–roasted acorn squash joins a very lightly simmered coconut curry with fresh tomatoes and black-eyed peas.

Total Time: 40 mins

Yield: 4 to 6


● 2 1/2 pounds acorn squash, cut into 3/4-inch wedges

● 2 tablespoons canola oil

● 1 tablespoon garam masala

● 1 teaspoon kosher salt, plus more to taste

● 1/2 teaspoon freshly ground black pepper, plus more to taste

● 2 tablespoons coconut oil

● 1 teaspoon mustard seeds

● 1 large yellow onion, halved and thinly sliced

● 1 serrano chile, halved lengthwise, stem attached

● 3 garlic cloves, crushed

● 1 (15-ounce) can black-eyed peas, rinsed and drained

● 2 plum tomatoes, cut into wedges

● 1/2 teaspoon ground turmeric

● 1 (15-ounce) can coconut milk


  1. Preheat oven to 400°F. Combine squash, canola oil, garam masala, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Toss to coat; arrange in a single layer on 2 aluminum foil–lined baking sheets. Roast until tender, about 30 minutes.

  2. Meanwhile, heat coconut oil in a large, high-sided skillet over medium. Add mustard seeds. When seeds begin to pop, add onion and serrano. Cook, stirring, until onion is soft and golden, about 12 minutes. Add garlic and cook, stirring often, until softened, 2 to 3 minutes. Stir in peas and tomatoes. Cook until tomatoes are jammy around edges, about 3 minutes. Stir in turmeric, then coconut milk, and season with salt and pepper. Add roasted squash and fold to coat with curry. Cover and let simmer 5 minutes before serving.

Zucchini Pepper Stir-Fry

Prep time 10 mins Cook time 10 mins Total time 20 mins

A fresh, a little spicy stir-fry made with zucchini, and peppers with a soy and chili paste sauce served on brown rice.

Serves: 2


● 1 tbsp sesame oil

● 1 clove garlic, minced

● ½ cup onion, sliced small

● 2 cups sweet bell pepper, seeded, sliced in thin strips

● 1 poblano pepper, seeded, sliced in thin strips

● 2 cups zucchini, sliced in thin strips

● 2 cup brown rice, cooked

● Sauce:

● 21/2 tbsp soy sauce, low sodium

● 1 tsp. sesame oil

● 2 tsp Asian Chili Paste

● 1 tsp dijon mustard


  1. Cook rice according to direction. I used microwave rice from Trader Joe's.

  2. In a large fry pan; over medium-low heat, add 1 tablespoon of sesame oil. Heat oil for about 30 seconds, add garlic, and cook for 1 minute. Add onion and peppers, stirring occasionally and cook for about 4 minutes. Add zucchini and cook until slightly tender, but still firm, stirring occasionally. Turn off heat and stir in sauce.

  3. Divide, rice between two bowls, and evenly divide vegetables. For a pinch of heat, I added sriracha sauce to the stirfry.

  4. To make sauce:

  5. In a bowl, add soy sauce, sesame oil, chili paste and mustard; mix until combined.

Apple-Blackberry Cobbler

A brilliant dessert that bridges the seasons.

Active Time: 15 mins

Total Time: 1 hr 15 mins


● 6 large Gala apples (3 lb. total), peeled and sliced (9 cups)

● 2 (6-oz.) containers fresh blackberries (about 3 cups)

● ½ cup packed light brown sugar

● ¼ cup cornstarch

● 1 tsp. ground cinnamon

● 1 tsp. grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

● 1 ½ cups all-purpose flour

● ½ cup granulated sugar

● 1 ½ tsp. baking powder

● ½ tsp. kosher salt

● ½ cup cold unsalted butter

● ⅔ cup whole buttermilk

● 2 Tbsp. sliced almonds

● Lightly sweetened whipped cream, for serving


  1. Preheat oven to 375°F. Combine apples, blackberries, brown sugar, cornstarch, cinnamon, lemon zest, and lemon juice in large bowl, tossing gently to combine. Spoon into a 13- x 9-inch baking dish coated with cooking spray.

  2. Whisk together flour, granulated sugar, baking powder, and salt in a medium bowl. Grate butter with large holes of a box grater into flour mixture, and toss to combine. Stir in buttermilk just until dry ingredients are moistened. Drop 8 (1/4-cup) scoops of dough over filling; sprinkle with almonds.

  3. Bake in preheated oven until filling is bubbly and topping is browned, 45 to 55 minutes, covering with aluminum foil halfway through to prevent overbrowning. Let

  4. 15 minutes before serving. Serve with sweetened whipped cream, if desired.


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