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Healthy Recipes for 11/2/23

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,

Spinach, (Large and Jumbo Baskets)

Broccoli Crowns


Portabella Mushrooms,

Purple, Potatoes,

Zucchini, Fancy

Fresh Cranberries

Granny Smith Apples, Extra Fancy

Lemons, Fancy (Jumbo Baskets)

Meal #1

Entrée ( Main Course)

Zucchini Involtini

PREP TIME 20 mins COOK TIME 30mins TOTAL TIME 50 mins


3 large zucchinis

3 tbsp olive oil; divided

1 medium onion diced

2 cloves garlic; minced

2 cups fresh spinach; roughly chopped

1/2 lb lean ground beef

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup of pasta sauce

12 slices of mozzarella cheese; cut in half

1 cup shredded mozzarella

1 1/2 tbsp grated parmesan cheese

2 tbsp fresh basil; cut chiffonade style


Wash the zucchini and trim the ends. Use a mandolin to cut the zucchini lengthwise into 1/8″ slices. Set aside.

Preheat the oven to 400°F.

Add two tablespoons of olive oil to a large pan over medium heat. Cook the onions for about a minute, then add the garlic and simmer for an additional minute. Toss in the spinach and sauté until just wilted, which will happen quickly.

Add the ground beef to the pan and use a wooden spoon to break up the beef into small pieces. Once cooked and no longer pink, remove the beef from the heat and drain any excess fat.

Add a cup of the pasta sauce to the bottom of a baking dish with high sides. Any 8×8 pan, either round or square, will do.

Layer two pieces of the thinly sliced zucchini on a flat surface, so that they are overlapping. Add two slices of the halved mozzarella cheese on top of the zucchini lengthwise. Spoon about two tablespoons of the seasoned beef mixture over the top of the cheese.

Carefully roll the zucchini and secure it with a toothpick to stand up in the sauce. You can also lay the zucchini rolls with the seam side down in the pan. Just note that you may need a larger dish if that’s what you opt for.

If using the standing up method, top the Zucchini Involtini with the remaining beef.

Drizzle the remaining pasta sauce over the top. Sprinkle with the shredded mozzarella and parmesan cheese. Bake for 20 minutes.

Remove the Involtini from the oven and drizzle with the remaining olive oil. Sprinkle with basil before serving.

Side #1


Time: 40 min


1/2-pound whole carrots, peeled and halved*

1 medium sweet potato, sliced in discs, then quartered

1 medium purple potato, sliced in discs, then quartered

2-3 tablespoons olive oil

1-2 tablespoons honey (optional)*

1/4 teaspoon Lawry’s seasoned salt

Dash of rosemary

Dash of thyme


Pre-heat oven to 425 degrees F.

Brush carrots with olive oil to coat.

Toss potatoes with the rest of the oil, add honey, seasoned salt, and herbs.

Place in 9×13 baking dish or prepared baking sheet lines with parchment. Bake 30-35 minutes.

Carrots should be fork tender.

Remove, add additional drizzle of honey. Let sit for a few minutes.

Serve warm.

*As seen in the photo, the thickness of my carrots is pretty small. If your carrots are thick on the end you will want to cut them in half vertically, so everything roasts at the same time.

**Maple syrup instead of honey is a good option, as well as agave syrup.

Side #2

Stuffed Portobello Mushrooms



4 large portobello mushrooms

3 tablespoons extra-virgin olive oil

1 ¼ teaspoons fine salt

2 teaspoons Italian seasoning

1 medium tomato, sliced into rounds

3 large garlic cloves, minced

2 packed cups baby spinach, coarsely chopped

3 green onions, coarsely chopped

½ cup whole milk ricotta cheese

¼ cup breadcrumbs


Get ready: Preheat the oven to 350°F and line a baking sheet with aluminum foil or parchment paper.

Prepare the mushrooms: Gently wash the mushrooms to remove any debris and carefully snap off the stems (save them for later). Use the side of a spoon to scrape out the gills of the mushroom caps, taking care to keep the mushrooms intact.

Oil and season: Use a brush or your hands to coat the outer sides and edges of the mushrooms with about 1 tablespoon of olive oil. Place on the prepared baking sheet with the hollow sides facing up. Sprinkle with about ¼ teaspoon of salt and ½ teaspoon of the Italian seasoning. Place a tomato slice on top of each mushroom cap. Set aside.

Saute the vegetables: Coarsely chop the mushroom stems. In a medium skillet on medium-low heat, add 2 tablespoons of extra-virgin olive oil. Once the oil begins to shimmer, add the garlic and stir constantly for 30 seconds before adding the chopped mushroom stems, spinach, and green onion. Add the remaining 1 teaspoon of salt. Cook until the spinach is wilted, about 5 minutes. Turn off the heat and set aside.

Stuff and bake: In a small mixing bowl, mix together the ricotta cheese and remaining 1 ½ teaspoons of Italian seasoning. Add the sauteed vegetables and stir to combine. Distribute the mixture evenly among each mushroom. Place in your oven to bake for 15 minutes.

Finish and serve: After the time is up, remove from the oven, top with the breadcrumbs and a drizzle of extra-virgin olive oil. Return to the oven and broil on low until the tops are golden brown, about 3 to 5 minutes. Let cool for 5 minutes before serving.


Mushrooms are like sponges: If you submerge them in water or even just run water over them, you’ll risk them becoming tough and tasteless. Instead, gently brush off any dirt from the surface with a dry towel. Use a damp towel for more stubborn debris. To remove the stems, gently push against them with your thumb. As for the gills, a scape with a small spoon will do the trick.

If your oven doesn’t have a low broil setting, simply broil on high until the tops are golden brown, about 1 to 2 minutes. Keep a close eye on things to ensure it doesn’t burn.

To cook in an air fryer, reduce the baking time (“stuff and bake” in step six) to about 10 minutes. Then, add the breadcrumbs and return to the fryer to brown for 3 to 5 minutes.


French Cranberry-Apple Pie

Prep- 35 Min Total- 3 Hr 15 Mins Servings8



1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box


4 cups sliced peeled cooking apples (4 medium)

2 cups fresh or frozen cranberries

½ cup granulated sugar

¼ cup all-purpose flour

¼ cup packed brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg


1/2 cup all-purpose flour

1/3 cup packed brown sugar

1/4 teaspoon ground cinnamon

Dash nutmeg

1/4 cup butter or margarine

1/3 cup chopped pecans

1- Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2 -In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.

3 -In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.

4 -Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.

Tip 1

You can use any cooking apple for the pie filling, but a tart variety will best compliment the other sweet flavors in the pie—Granny Smiths are always a good bet!

Tip 2

Serve with vanilla ice cream or whipped cream.

Tip 3

If you choose to serve your pie cold or store it in the refrigerator for later, make sure it’s properly covered with plastic wrap to ensure freshness.

Tip 4

One frozen Pillsbury™ Deep Dish Pie Crust may be substituted for the refrigerated Pillsbury™ Pie Crust in this recipe. Place cookie sheet on oven rack. Heat oven as directed. Prepare filling and follow directions on package for One-Crust Filled Pie.

Meal #2

French Onion Soup with Portobello Cheese "Toast

Prep Time: 45 mins

Total Time: 45 min servings:4


4 tablespoons extra-virgin olive oil, divided

2 tablespoons butter

2 large sweet onions, sliced

1 medium red onion, sliced

4 medium portobello mushrooms, stems and gills removed

½ teaspoon ground pepper, divided

2 tablespoons chopped garlic

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

¼ cup dry sherry

½ teaspoon salt

4 cups unsalted beef broth

½ cup shredded Gruyère cheese

¼ cup plain dry breadcrumbs

1 tablespoon minced fresh chives


Position racks in middle and upper thirds of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

Heat 2 tablespoons oil and butter in a large pot over medium-high heat. Add sweet and red onions and stir to coat. Cover, reduce heat to medium and cook, stirring often and scraping up any browned bits, until golden brown, 25 to 30 minutes.

Meanwhile, place mushrooms caps, gill-side up, on the prepared pan. Brush with 1 tablespoon oil and sprinkle with 1/4 teaspoon pepper. Roast on the middle rack until tender, 10 to 15 minutes. Remove from oven and preheat broiler to high.

Add garlic and thyme to the onions and cook, uncovered, for 2 minutes more. Stir in sherry, salt and the remaining 1/4 teaspoon pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, about 1 minute. Stir in broth and return to a simmer. Reduce heat and simmer for 10 minutes.

Meanwhile, combine Gruyère, breadcrumbs, chives and the remaining 1 tablespoon oil in a small bowl. Divide the mixture among the mushroom caps. Broil the mushrooms until the filling is lightly browned, about 1 minute.

Divide the soup among 4 bowls and serve topped with a mushroom "toast."

Side #1

Easy Sheet Pan Roasted Broccoli and Zucchini


4 cups broccoli florets

2 medium zucchini, halved and sliced into ½ inch pieces

1tsp minced garlic

1 tsp Italian seasoning

4 tbsp olive oil

1 tbsp fresh squeezed lemon juice

salt and pepper to taste


Preheat oven to 425°F.

In a large bowl place the broccoli florets, zucchini, garlic, olive oil and Italian seasoning.

Toss to coat.

Season to taste with salt and black pepper.

Transfer to a baking sheet.

Roast in preheated oven for 25 minutes or until lightly brown and tender.

Remove from the oven.

Drizzle with lemon juice and serve.

Side #2

Carrot, Apple and Spinach Salad

1 large carrot, sliced in 1/2 lengthwise, then chopped

1 gala apple, halved, cored, then thinly sliced

2-3 handfuls baby spinach

1 tablespoon basil leaves, chopped (optional)

1 tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper


Combine carrots, apples, spinach, and basil in a large bowl.

In a small bowl or jar, whisk or shake together olive oil, lemon juice, and mustard. Pour over salad and toss to coat. Season with salt and pepper to taste.


Cranberry Almond Coffee Cake

prep time: 15 MINS cook time: 45 MINS total time: 1 HR

yield: 8 SERVINGS


Almond Topping:

1/3 cup all-purpose flour

1/4 cup granulated white sugar

Pinch cinnamon

Pinch salt, omit if using salted butter

2 Tablespoon unsalted butter, melted

1/3 cup flaked almonds

For Cake:

1 1/4 cups all-purpose flour, spooned and levelled

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt, less if you used salted butter

3/4 cup white granulated sugar

1/2 cup unsalted butter, at room temperature

2 teaspoons lemon zest

2 teaspoon lemon juice

2 large eggs

1/4 teaspoon almond extract, or 1 teaspoon vanilla extract

2/3 cup sour cream, full fat recommended, or plain Greek yogurt

1 1/2 cups cranberries, fresh or frozen

For garnish:

1 Tbsp confectioners/icing sugar


Prepare the Almond Topping: In a medium bowl, stir together the flour, sugar, cinnamon and salt. Pour in the melted butter and stir until moistened and clumpy. Pour in the flaked almonds and with fingers, mix until crumbly. Place the bowl in the fridge while you prepare the cake.

Preheat oven to 375F. (regular bake setting/not fan assisted). Grease and 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. Add the lemon zest and juice and mix to combine. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add the almond extract (or vanilla) and mix to combine. Add the flour mixture alternately with the sour cream and mix until well combined.

With a spoon, gently stir 1 cup of the cranberries into the batter. Pour batter into prepared pan and smooth top. Scatter the remaining 1/2 cup of cranberries over the top. Sprinkle almond topping over the top.

Bake in preheated oven for 45-55 minutes, or until a tester inserted in the center comes out clean. *Using frozen cranberries will lengthen the baking time. **Check cake after about 40 minutes and if the top is browning too quickly, loosely lay a sheet of aluminum foil over-top for the last part of baking.

Let cool in pan for 5 minutes, then run a knife around the outside and remove the outer ring. Transfer cake to a cooling rack, sliding off the base of the pan (with the parchment) and onto the cooling rack. Let cool completely.

Serve dusted with icing sugar.

Meal # 3

Entrée (Main Course)

Broccoli, Cheddar & Spinach Frittata

Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 minutes Yield: 6 to 8 servings


8 Eggs

½ cup milk of choice

2 small-to-medium cloves garlic, pressed or minced

½ teaspoon sea salt, divided

Freshly ground black pepper

1 cup freshly grated cheddar cheese, divided

1 tablespoon Organic Extra Virgin Olive Oil, more as needed

1 small yellow onion, chopped

⅓ cup water

2 cups thinly sliced broccoli florets

Organic Baby Spinach, roughly chopped

⅓ cup thinly sliced green onions

Cook Mode Prevent your screen from going dark


Preheat the oven to 425 °F. In a large bowl, whisk together the eggs, milk, garlic, ¼ teaspoon of the salt and about 5 twists of freshly ground black pepper until well blended. Then whisk in about half of the cheese, reserving the other half for later.

In a 10-inch, well-seasoned cast iron skillet or oven-safe sauté pan, warm the olive oil over medium heat until shimmering. Add the onion and the remaining ¼ teaspoon salt. Cook, stirring frequently, until the onion is tender and translucent, about 3 to 5 minutes.

Add the broccoli and water to the pan, then cover it with a lid (or a baking sheet) and steam the mixture until the broccoli is brighter green and easily pierced by a fork, about 2 to 3 minutes. Uncover, and add the spinach and green onions. Cook, stirring constantly, until the spinach has wilted, about 30 to 60 seconds.

Arrange the mixture in an even layer across the skillet. Whisk the egg mixture one last time and pour it into the pan. Sprinkle the frittata with the remaining cheese. Put the pan in the oven and bake until you can shimmy the pan by the handle (careful, it’s hot!) and see that the middle is just barely set, about 12 to 15 minutes.

Once the frittata is done baking, let it rest for 5 to 10 minutes before slicing it into 6 large or 8 smaller wedges. Serve immediately. Leftover frittata will keep well, covered, and refrigerated, for up to 3 days. Enjoy chilled or gently reheat


MAKE IT DAIRY FREE: Use a neutral-flavored, unsweetened non-dairy milk and omit the cheese.

CHANGE IT UP: For a classic broccoli-cheddar frittata, simply omit the spinach. Or, substitute your greens of choice—baby arugula and chard would work wel

Side #1

Purple Potato Salad Recipe

Prep Time:5MINUTES minsCook Time:10MINUTES minsTotal Time:15MINUTES mins


2 lb purple fingerling potatoes organic

3 tbsp extra virgin olive oil + more as needed

1/2 tsp sea salt + more to taste

2 leaves bay

1/2 bunch fresh dill snipped

1/2 bunch fresh chives or 3 scallions snipped

4 eggs organic

1/4 c pepitas or pine nuts toasted

Freshly cracked peppercorn medley to taste

Red pepper flakes to taste


Cook potatoes in salted boiling water until tender.

Drain the purple potatoes in a colander and allow them to dry off in their own steam for a few minutes until cool enough to handle.

Meanwhile in a salad bowl mix together the olive oil, sea salt, dill and chives. Cut the purple potatoes into halves or thirds depending on their size and add them on top of the olive oil dressing. Gently toss to coat all over.

Bring a small pot of water to a boil and add the eggs. Cook for 6 minutes and drain under some cold water. Gently peel them and cut them in half. Place the eggs cut side up on top of the purple potato salad, and season all over with the cracked peppercorns, red pepper flakes and more sea salt to taste.

Garnish with some fresh dill, chives and toasted pepitas. Finish with a nice drizzle of extra virgin olive oil and serve warm

Side #2

Southern Wilted Lettuce with Hot Bacon Dressing

Prep:10 mins Cook:8 mins Total:18 mins Servings:4 to 6 servings


For the Salad:

8 cups shredded iceberg lettuce, romaine, or leaf lettuce

3 to 4 green onions, chopped

Kosher salt, to taste

Freshly ground black pepper, to taste

5 strips bacon

For the Dressing:

2 tablespoons bacon drippings, melted

2 tablespoons apple cider vinegar (or white vinegar)

1 tablespoon sugar

Steps to Make It

Combine the shredded lettuce and chopped green onions in a large bowl. Sprinkle with salt and pepper.

In a cast-iron or other frying pan, cook the bacon over medium-high heat until the desired doneness.

Remove the bacon to paper towels to drain and reserve 2 tablespoons of the bacon drippings.

Combine the bacon drippings, vinegar, and sugar in a saucepan and heat until it boils.

Pour over the shredded lettuce mixture. Toss to mix. Crumble the bacon and add it on top. Serve at once.

6 Delicious Wilted Lettuce Salad Variations

Replace the lettuce with spinach.

Add bits of diced browned ham.

Omit the sugar for a less sweet dressing.

Add a garnish of sliced hard-boiled eggs to the salad or top with one fried egg per serving.

Add thinly sliced fresh spring radishes.

Replace the green onions with about 3 tablespoons of chopped sweet onions.


Lemon Zucchini Bread

This moist lemon zucchini quick bread is topped with a sweet lemon glaze and is a summer favorite. Enjoy a slice for breakfast, as a snack, or dessert.

Prep Time15minutes mins

Total Time1hour hr 20minutes mins

Servings: 24

Calories: 250kcal


For the bread:

· 3 cups all-purpose flour

· 1 teaspoon salt

· 1 teaspoon baking soda

· 1 teaspoon baking powder

· 2 cups granulated sugar

· Zest of 2 large lemons

· 3 large eggs

· 1 cup light olive oil, not extra-virgin

· 1 tablespoon fresh lemon juice

· 1 1/2 teaspoons vanilla extract

· 2 cups grated zucchini

For the lemon glaze:

· 2 cups powdered sugar

· 3 tablespoons fresh lemon juice


1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans and set aside.

2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.

3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

4. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. Add in the dry ingredients and stir until just combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.

5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.

6. Place the loaves on a cooling rack and let cool for 15 minutes in the pans. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.

7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.


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