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Healthy Recipes for 10/5/23

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

Collard Greens

Lettuce, Romaine (Large and Jumbo Baskets)

Covington Sweet Potatoes

Delicata Squash,


Chioggia Beets,

Zucchini, Fancy

Gala, Apples, Extra Fancy

Bartlett Pears,

Bananas (ripe)


Entrée ( Main Course)


PREP TIME 25 minutes COOK TIME 25 minutes TOTAL TIME 50 minutes


10 to 14 ounces collard greens

2 tablespoons olive oil

1 medium red onion, quartered and thinly sliced

2 large or 3 medium sweet potatoes

1/4 to 1/3 cup hoisin sauce, to taste

1 tablespoon soy sauce or tamari

2 tablespoons maple syrup or agave nectar

Freshly ground pepper or dried hot red pepper flakes to taste


Cut the collard greens away from the stems. Stack several leaves at a time, roll up snugly from the narrow end closest to you, then cut them crosswise, resulting in thin strips. Chop the strips in a few places to shorten them. Give them a good rinse in a colander.

Heat half of the oil in a large skillet. Add the onion and sauté over medium-low heat until golden and tender.

Meanwhile, peel the sweet potatoes, cut them in half lengthwise, then into 1/4-inch-thick half slices. Add to the skillet along with 1/2 cup water. Cover and steam until just tender but still firm, about 12 minutes.

Stir in the hoisin sauce, soy sauce, and syrup. Turn the heat up to medium high and cook, gently stirring with a spatula. Add small amounts of water to continually deglaze the skillet, until the sweet potato is tender and nicely glazed. Season with pepper. Cover and set aside.

Heat the remaining oil in another skillet or stir-fry pan. Add the collard greens and a small amount of water (just enough to keep the skillet moist); turn up the heat and cook, stirring frequently, until bright green and tender-crisp, about 3 to 4 to 4 minutes.

Remove the collards from the heat and gently stir into the skillet with the sweet potatoes. Taste to adjust any of the flavorings. Serve at once.

Side #1

Sweet & Spicy Delicata Squash with Apples & Onions

prep time: 10 MINS cook time: 35 MINS total time: 45 MINS


▢2 delicata squash

▢½ onion

▢1 apple, I prefer Honeycrisp!

▢2 tbsp olive oil

▢1 tbsp pumpkin pie spice

▢1 tsp chili powder

▢¼ tsp cayenne, more or less to taste

▢½ tsp sea salt


Preheat oven to 425. Line a large baking sheet with parchment paper.

Wash your squash well (since you are going to be eating the skin this is an important step!), then cut in half. Scoop out the seeds, then cut into 1/2-inch-thick rings. Slice the onion into 1/2-inch-thick slices and cut the apple into 1-2 inch pieces (I kept the skin on).

Add the squash, apple, and onion pieces into a large bowl. Add remaining ingredients and toss well.

Spread out evenly on the baking pan and roast for 20 minutes. Remove from the oven, flip/toss everything around, and bake for an additional 15 minutes. Serve and enjoy!

Side #2


Prep Time 15 mins Cook Time13 mins Additional Time1 hour

Total Time 1 hr 28 mins


3 cups zucchini, grated (about 1 1/2 pounds)

1 medium carrot, peeled and grated (or omit and use all zucchini and add 1/2 cup extra zucchini)

1/2 white or yellow onion, peeled and grated

2 or 3 cloves garlic, finely minced

2 teaspoons salt

1 large egg

1/2 cup shredded cheddar cheese (or another shredded cheese blend)

6 tablespoons all-purpose flour

1 teaspoon fresh parsley, finely minced; optional

1/2 teaspoon freshly ground black pepper

Using the coarsest blade of a box grater (or use the grating attachment of a food processor), grate the zucchini, carrot, and onion and add them to a large colander along with the garlic and set it inside your kitchen sink.

Add the salt and stir to combine. Wait 1 hour. During this time moisture from the vegetables will begin to release.

After 1 hour, tightly wring out the vegetable mixture in a clean tea towel or cheesecloth. Tip - Do not use paper towels because even the best ones will shred and rip and you'll be picking out paper shreds from your vegetable mixture.

Place the wrung-out vegetables in a large bowl and add the egg, cheese, flour, optional parsley, pepper, and stir to combine.

Preheat the air fryer to 375F.* (See Notes for Oven Baking Instructions)

Using a 2-tablespoon medium cookie scoop for uniformity, scoop out and form the fritters and lightly pat each fritter into a semi-flattened round shape but don't overly flatten.

Spray the basket of the air fryer with olive oil cooking spray or a similar cooking spray, add the fritters to the basket, and lightly spray them too. Tips - They need a bit of oil to actually "fry" so don't skip this. Don't overcrowd the air fryer basket. You will likely need to air fry the fritters in two batches.

Air fry for 10 minutes.

Open the air fryer, flip the fritters, lightly spray the top side with cooking spray, and air fry for 3 additional minutes, or until done.

If desired, serve with sour cream, ranch or blue cheese salad dressing, or try one of these easy Homemade Sauces and Dips. Zucchini fritters are best hot and fresh. Extra fritters will keep airtight in the fridge for up to 5 days. Either eat at room temp, gently reheat in the microwave, or place into the air fryer for about 3 minutes if desired. I don't recommend freezing these.


*Oven Baking Instructions:

My recommendation is to use a baking sheet lined with either a Silpat liner. Or, if you have one, use a baking sheet with a wire rack above it which will help them crisp up.

Bake your fritters at 375F for about 8 minutes, lower the oven temp to 350F, and bake for about 10 minutes.

However keep an eye on them and judge doneness by how they look to you based on your oven and what kind of baking sheet setup you’re using.

Keep the size at 2 tablespoons.


Apple and Pear Smoothie

PREP TIME mins TOTAL TIME mins SERVINGS 2 servings


▢2 pears peeled, cored and diced

▢1 apple peeled, cored and diced

▢1 cup non-dairy milk

▢¼ cup oats gf if required

▢1 teaspoon maple syrup

▢¼ teaspoon cinnamon- optional


Dice and peel the apples and pears.

Place all the ingredients in a blender and blend to a thick consistency. Add ice to preference.


Pour the milk into the blender first, then add the other ingredients to help prevent them from sticking to the cup.

Add ice a cube at a time to taste preference.

Cinnamon is optional.

For a thicker smoothie, add a touch more oats.

Meal #2

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs



For the breadcrumbs:

1/4 tsp crushed coarse sea salt

1/4 tsp ground pepper

1.5 tbsp finely chopped fresh parsley

1 piece of whole wheat bread

zest of 1 lemon

1/4 tbsp olive oil

2 tbsp shelled pumpkin seeds

1 tsp chili powder

1/2 tsp cumin

olive oil cooking spray

For the rest:

1 delicata squash

maple syrup to drizzle

salt and pepper to taste

3 medium zucchinis Blade C

1 tbsp olive oil

1 tbsp minced garlic

1/4 tsp red pepper flakes

1/2 cup chickpeas

1/4 cup freshly grated Parmigiano-Reggiano cheese + 1 tbsp extra for garnish


Preheat the oven to 400 degrees.

Take the delicata squash and cut it length wise. Scoop out the inside seeds and cut into 1" thick pieces. Place in a baking tray, coated with cooking spray.

Drizzle maple syrup over the squash very lightly. Rub in with fingertips or cooking brush and season with salt and pepper. Roast for 25-30 minutes, flipping over twice throughout cooking to ensure that both sides brown evenly.

While the squash is roasting, place the pumpkin seeds in a baking tray and coat seeds with cooking spray. Season evenly with cumin, chili powder and salt and pepper. Bake in the oven for 3 minutes. Remove from the oven and place into a food processor. Chop roughly. Place it into a bowl and set aside.

Place the bread into the food processor and pulse until made into breadcrumbs.

Place a medium skillet over medium heat and add in the 1/4 tbsp of olive oil. Once the oil heats, add in the breadcrumbs. Toast for about 2-3 minutes or until they just start to become crunchy. Add them into the bowl with the pumpkin seeds and add in the lemon zest, parsley, salt and pepper. Set aside.

In a large skillet, place in the tbsp of olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds and then add in the zucchini noodles and chickpeas. Cook the zucchini noodles for 2 minutes and then add in the cheese, stir to combine thoroughly, and plate into a dish.

Top the zucchini noodles with 4-5 pieces of delicata squash, 2 tbsp of the breadcrumbs and top with extra cheese, if desired.


Side #1

Sauteed Greens with Shredded Carrots



1 Tbsp. extra virgin olive oil

1/2 red onion diced

1 cup shredded carrots matchstick cut

1/2 tsp. ground cumin

1 bunch collard greens or kale, chopped

1/4 tsp. salt

1 - 2 tsp. apple cider vinegar


Heat a large skillet over medium heat. Add the oil, and when it is hot, add the onions, carrots, and cumin.

Sauté them for 3 – 5 minutes until the onions are tender and just starting to brown.

Wash and add the greens while they are still wet (if they are dry add 1/4 cup of water) and the salt, cover, and reduce the heat as necessary to steam the greens for 10 minutes or until they are tender.

Uncover the pan, add the vinegar, and sauté for another 1 - 2 minutes, and serve.

Side #2

Roasted Beet Apple Soup

PREP TIME 5 mins COOK TIME 45mins TOTAL TIME 50 mins


3 whole beets red, golden, etc.

1 teaspoon olive oil

2 whole apples cored and chopped

2 whole celery stalks sliced thin

1 medium onion white or yellow

2 cloves garlic minced

4 cups vegetable broth

2 tablespoons fresh herbs sage, thyme, oregano, etc.

1 pinch salt and pepper


Roast beets: Preheat oven to 350 degrees.

Place whole beets on a glass baking dish (a cookie sheet will work as well) and bake about 20-30 minutes, or until beets are soft throughout. Remove and let cool.

Simmer soup: Heat olive oil over medium heat in a Dutch oven or soup pot. Add beets, apples, celery, onion and garlic and cook for about 5-8 minutes, or until they soften and start to brown. Add vegetable broth and bring to a boil, then add fresh herbs and simmer over medium-low heat for about 20-30 minutes.

Blend soup and serve: Remove soup from heat and blend with an immersion blender until smooth. Add salt and pepper or more spices to taste. Serve immediately for warm, or chill to serve cold.


Prep ahead: To reduce soup cooking time, roast and cool beets up to 2-3 days ahead of time.

Leftovers and storage: In my opinion soups are always better over time. This soup can be refrigerated for 5-6 days and will only get better with time. It can also be frozen and eaten throughout the cold weather season.

Nutrition notes: This recipe is plant-based and does not contain gluten, so it is suitable for vegan and gluten-free diets. It is high in vitamin A, vitamin C, and fiber.




5 very ripe bananas about 1 2/3 cup

¾ cup brown sugar

¼ cup oil any type- I use coconut

¼ cup milk

2 eggs

1 ¾ cup flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 cup mini chocolate chips divided


Heat oven to 350 degrees F. Spray a 15×10.5" pan with non-stick spray and set aside.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top.

Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares. Enjoy!

Meal # 3

Entrée (Main Course)

Roasted Beet and Sweet Potato Kale Salad

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4


For roasting the vegetables:

1 large sweet potato, peeled and cut into cubes

4 small beets, peeled and cut into cubes (ca. 250 g)

1 1/2 tablespoons extra-virgin olive oil

sea salt and pepper, to taste

For the salad:

1 cup uncooked grünkern (or other grain such as freekeh, farro, barley or spelt)

1 bunch of kale, (about 6-8 generous handfuls), stemmed and cut or torn into bit-size pieces

2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

2 tablespoons apple cider vinegar

For the dressing:

4 tablespoons extra-virgin olive oil

1 teaspoon finely grated lemon zest (from an organic lemon)

4 tablespoon freshly squeezed lemon juice

1 tablespoon soy sauce

1/2 tablespoon honey (or maple syrup for vegans)

2 small shallots, finely diced

freshly ground pepper, to taste


Preheat oven to 375°F / 190°C. Line a baking sheet with parchment paper.

In a medium bowl, toss the sweet potatoes and beets with 1 1/2 tablespoons olive oil and season with salt and pepper. Spread in a single layer on the baking sheet. Roast until tender, stirring halfway through, for about 35-40 minutes (depending on size). They should be just tender, not mushy. Remove from the oven and set aside.

While the vegetables are roasting, cook the grünkern with 2 cups (500 ml) water, according to package instructions; for about 30 minutes. Drain if necessary and set aside.

Meanwhile, in a large bowl, gently massage the kale with olive oil and salt for a few minutes with your fingers. Add the vinegar and massage for a couple more minutes; until kale wilts and lose some volume. Let stand at room temperature for 25-30 minutes.

In a small bowl, whisk together the olive oil, zest and lemon juice, soy sauce, honey, and shallots. Season with freshly ground pepper.

In a large serving bowl, combine the roasted vegetables, grünkern and kale. Add the dressing and toss to combine. Season with additional salt and pepper, if desired. Serve and enjoy!

Side #1

Autumn Apple and Pear Salad

PREP TIME 20 minutes TOTAL TIME 20 minutes


For the Salad

7 ounces mixed greens

1 pear, thinly sliced

1 apple, thinly sliced

1/3 cup crumbled feta cheese

1/3 cup dried cranberries

3 tablespoons toasted sliced almonds

4 slices of bacon, cooked and chopped

Balsamic Vinaigrette

3 tablespoons balsamic vinegar

1 1/2 tablespoons olive oil

1 tablespoon dijon mustard

1 tablespoon minced shallot

1 tablespoon maple syrup

Salt and pepper to taste


Add the greens to a serving bowl. Top it with the sliced apple and pear, crumbled feta, bacon, dried cranberries, and almonds.

Add the ingredients for the vinaigrette to a jar with a lid or a glass measuring cup and shake or whisk until combined.

Serve the vinaigrette alongside the salad to keep the ingredients from becoming soggy and wilted.

Side #2

Purple Power Juice with Beets, Pears, & Ginger

Prep Time:5m Total Time:5m Serves: 1 person


2 beets

3 carrots

1 apple

1 pear

1/2 lemon

a thumb-size piece of ginger (optional)


Peel the beets and carrots and remove the stems. Cut the beets, carrots, apple and pear into small chunks and add them to the blender or food processor. Process with some distilled water until smooth. Taste and add fresh-squeezed lemon juice and grated ginger if desired. The more ginger you add, the less you will taste the beets. Pour into a glass and enjoy!


Frozen Banana Treat with Chocolate (Better Than Ice Cream!)



⅓ cup unsweetened cocoa powder

⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice

¼ to ⅓ cup pure maple syrup

2 teaspoons pure vanilla extract

2 ripe bananas

2 cups rolled oats

1½ cups Grape-Nuts cereal


In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.

Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.

Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.

Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.


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