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Healthy Recipes for 11/3/21

Check out these amazing health boosting 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

Florida Kale


Cauliflower (In the Jumbo baskets)



Florida Zucchini Leeks Bananas

Fuji Apples

Red Grapes (In the large & Jumbo baskets)


Entrée (Main Course)

quiche with zucchini, leeks and cheddar


Recipe serves: 6-8

*4 small or 2 large zucchini, cleaned and cut very thinly in rounds

*2 leeks, chopped in thin slices

*handful of parsley, finely chopped

1 1/2 cups (200 grams) cheddar cheese

3 eggs, well beaten

1/4 cup (60 ml) olive oil

sprinkle of salt and grind of pepper

12 cherry tomatoes, cut in half


one pastry shell homemade or purchased


Preheat oven to 350F (180C).

Prepare the pie crust in a large pie pan.

Mix the zucchini, leeks, parsley, cheese, olive oil and eggs together in a large bowl. Add a little sprinkle of salt and pepper, combine well. You want to see the oil neatly distributed along with all other ingredients.

Place vegetables in pie pan.

Arrange the tomato halves around the rim of the pan, pushing gently into the vegetable mixture. Place a few tomatoes in center for extra decoration.

Place in a 350F (180 C) oven and bake for one hour

Let cool for at least 30 minutes before serving.