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Healthy Recipes for 11/9/23

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

Spinach &/or Green Kale,

Covington Yams,

Yellow Squash, Straightneck, Fancy

Butternut Squash, (Large and Jumbo Baskets)

Broccoli Crowns

Roma Tomatoes,

Herbs, Thyme, or Sage, or Rosemary (Jumbo Baskets) Pumpkin Pie Squash Gala Apples, Extra Fancy


Meal #1

Savory Stuffed Pumpkin

This Savory Dressing and Meat Stuffed Pumpkin is one of the most seasonal recipes you can make in the fall. Full of bread cubes, sausage, apples, and cranberries, It's sure to be the centerpiece of any table.

Prep Time 15 minutes. Cook Time 1 hour Total time 1 hour 15 minutes


● 3 pound sugar pie pumpkin*

● 4 cups dried bread cubes*

● 1 TBSP light olive oil or vegetable oil

● 1 tsp salt

● 1/2 tsp black pepper

● 1 cup diced onion you can white or yellow

● 1/2 cup diced celery

● 16 ounces mild Italian sausage*

● 2 apples peeled and diced

● 2 teaspoons minced garlic

● 1 cup chicken stock

● 2 eggs

● 1 TBSP rubbed sage

● 1 TBSP fresh rosemary

● 1 cup dried cranberries


  1. preheat the oven to 350˚

  2. wash the pumpkin and cut the top out of it, set the top aside

  3. clean the inside of the pumpkin out, you can save the seeds and roast them if you like

  4. salt and pepper the cavity and set the whole pumpkin in a baking dish and set aside

  5. put the dried bread cubes in a bowl and set aside

  6. saute the onion, celery in a frying pan for 3-4 minutes

  7. if the sausage is in casings remove it

  8. crumble the sausage into the frying pan with the onions and celery

  9. cook until it's browned and cooked through

  10. add the chopped apples and cook another 3-4 minutes

  11. pour the cooked mixture over the bread cubes and stir to combine

  12. stir the eggs into the broth and pour over the bread cubes toss lightly

  13. then add cranberries

  14. toss again

  15. stuff in the prepared pumpkin add the top and bake whole for 40 minutes

  16. then set the top to the side of the pumpkin and bake for 20 more minutes

  17. slice and serve OR scoop to serve


*Pumpkins can range from 3-4 pounds the bigger the pumpkin the more bread cubes you need

*you may only need 3 cups of bread cubs if your pumpkin is smaller, for bigger use more cubes

*use your favorite bulk OR link sausage.

Broccoli Apple Salad

Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures. The creamy dressing on top makes this salad absolutely incredible!

Prep Time 20 minutes Total Time 20 minutes. Servings: 6 Servings


● 4 cups fresh broccoli florets (about 2 medium heads)

● 1/2 cup shredded carrots

● 1/4 cup diced red onion

● 2 large apples finely chopped (I used gala apples)

● 1/2 cup pecans coarsely chopped

● 1/2 cup dried cranberries

Creamy dressing ingredients:

● 1/2 cup lite mayonnaise

● 1/2 cup low fat greek yogurt

● 2 Tablespoons lemon juice

● 1 Tablespoon sugar

● 1/4 teaspoon salt

● 1/8 teaspoon pepper


  1. In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.

  2. Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.

  3. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Janet's Sautéed Yellow Squash and Spinach


2 -3 medium squash

1⁄4 cup chopped sweet onion

2 cups chopped fresh spinach

1 sprig about 1 tbsp chopped fresh parsley

2 tablespoons olive oil

1⁄2 teaspoon chopped roasted garlic

1⁄2 teaspoon morton's nature seasoning

salt and pepper


● Heat the oil and garlic over medium heat.

● Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).

● Add in the spinach.

● Sprinkle in the Morton Nature Seasoning.

● Continue to cook till the spinach is wilted (about another 4 minutes).

Pumpkin Apple Breakfast Bake

Pumpkin Apple Breakfast Bake is packed full of nutrients like healthy fats, fiber, and protein. You'll love this cozy and delicious fall breakfast that comes together so easily!




1 cup pumpkin puree

3 large eggs

2/3 cup full fat coconut milk

1 large ripe banana mashed

1 tsp pumpkin pie spice

1 tsp cinnamon divided

1/4 tsp salt

1 large apple peeled and diced (I use pink lady)

3/4 cup chopped pecans


  1. Preheat your oven to 350 degrees. Grease an 8×8 square pan with coconut oil or spray, set aside.

  2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, 1/2 tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.

  3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Now mix into the wet ingredients. Pour into square pan.

  4. Sprinkle the pecans along the top of the dish, and place in the oven.

  5. Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.

  6. Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature.

Meal 2

Stuffed Butternut Squash with Quinoa, Kale, Cranberries, and Chickpeas

Delicious, healthy Stuffed Butternut Squash with Quinoa, Cranberries, Kale, and Chickpeas. An easy, satisfying vegetarian recipe that’s perfect for fall!

PREP: 10 minutes COOK: 1hour. TOTAL: 1 hour 10 minutes

SERVINGS: 4 servings


● 2 medium butternut squash about 2 1/2 pounds each

● 2 teaspoons olive oil divided

● 3/4 cup quinoa

● 1 1/2 cups low sodium vegetable broth or chicken broth

● 1 bunch kale stems removed and chopped (about 6 lightly packed cups)

● 2 cloves garlic minced

● 1 teaspoon dried oregano

● 1/2 teaspoon kosher salt plus additional for roasting squash

● 1/2 teaspoon black pepper plus additional for roasting squash

● 1 can low sodium chickpeas (15 ounces), rinsed and drained

● Zest of 1 orange plus 1 tablespoon fresh orange juice

● 1/3 cup u

● Grated Parmesan cheese or crumbled feta cheese, optional


Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.

In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries.

Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.

Marinated Summer Vegetable Salad

Yield: 10-12 servings

Combine all that summer zucchini and yellow squash with fresh broccoli, cauliflower, mushrooms, and radishes to whip up this tasty Marinated Summer Vegetable Salad. It's sure one flavor-packed way to enjoy your vegetables!

prep time: 8 H & 40 M total time: 8 H & 40 M


● 1 ½ c. thinly sliced zucchini {about 1 medium squash}

● 1 c. thinly sliced yellow summer squash {about 1 small squash}

● 1 c. cauliflower florets

● 1 c. broccoli florets

● 1 c. sliced fresh mushrooms

● 1 c. thinly sliced carrots {optional}

● 3/4 c. fresh lemon juice {about 4 lemons}

● 3/4 c. canola oil or vegetable oil

● 3 T. granulated sugar

● 1 T. kosher or sea salt

● 1 tsp. dried oregano

● 1/2 tsp. pepper

● 1/2 c. thinly sliced radishes


  1. In a large shallow dish or bowl, combine zucchini, yellow squash, cauliflower, broccoli, and mushrooms. {You want the dish to be shallow so all the vegetables will be submerged in the marinade once it’s added.}

  2. In a separate small bowl, combine lemon juice, oil, sugar, salt, oregano, and pepper. Whisk together until well mixed. Pour over vegetables and toss gently to coat.

  3. Cover and refrigerate at least 8 hours or overnight, stirring occasionally.

  4. Just before serving, stir in sliced radishes. {The red color from the radish skins will “bleed” onto the other vegetables if mixed in earlier.}

Roasted Tomato And Sweet Potato Soup

Serves 4-6


● 2 tbsps olive oil divided

● 1 tbsp of butter (replace with olive oil as an alternative)

● 6-8 small to medium sized tomatoes sliced or cut into quarters

● 4 cloves garlic skin off and crushed

● ¼ tsp each of fresh or dried rosemary and dried oregano

● 1 onion chopped

● 4 small to medium sized sweet potatoes peeled and chopped

● 4 cups of broth chicken or vegetable (plus more to thin out according to taste

● ½ cup of fresh chopped spinach (optional for a boost of greens)

● ½ cup of fresh basil sliced and more for garnish

● Salt and pepper to taste


  1. Preheat oven to 400°F and while that is preheating slice tomatoes and put on baking sheet with garlic. Drizzle over and toss with 1 tbsp of olive oil and sprinkle with salt, pepper and herbs. Roast for about 20-30 min depending on the size of the slices. You want the skin to start to look wrinkly but you don’t want them completely dehydrated.

  2. When the tomatoes are almost done, heat the remaining tbsp of olive oil and butter into a large pot and add the onions and sauté until soft and translucent. Season with salt and pepper.

  3. Add the sweet potatoes to the pot and stir to coat

  4. Carefully add the roasted tomatoes and garlic to the pot once out of the oven and give everything a good stir

  5. Add broth and let simmer half covered with the lid for approx. 20 minutes or until the sweet potatoes are soft and almost falling apart (add more water or broth as needed — do not let it completely dry out, also test occasionally for seasoning)

  6. Add in your sliced spinach (if using) and simmer for a few more minutes until it’s wilted

  7. Take the pot off the heat and using an immersion blender (could also do batches in a blender and then return to pot) blend soup to the consistency you desire (I like it smooth but with a few veggie stragglers left for a little more texture)

  8. Stir in your sliced basil

  9. Serve with crusty bread.

Sauteéd Cinnamon Apples & Bananas


2 large Apple (cored and sliced)

2 medium Banana (s) (sliced)

2 tsp Butter, grass fed, unsalted

1 1/2 tsp Cinnamon

1/4 cup Apple cider

3/4 cup Plain yogurt, 1- 2% M.F. (or use plain coconut yogurt - optional)


1. In large nonstick skillet, bring apples and apple cider to simmer over medium high heat; cook for 3 minutes. Stir gently; cover and remove from heat and let stand for 5 minutes.

2. Meanwhile, cut bananas into 8 pieces each. In small bowl, stir together margarine and cinnamon.

3. Uncover apples and return to medium high heat. Stir in margarine mixture and bananas until margarine is melted and combined. Cook for 1 minute to warm banana through.

4. Serve with yogurt, if desired.

Meal 3

Apple, Sage, and Prosciutto-Stuffed Pork Loin


6 tbsp. extra-virgin olive oil, divided

1 apple (preferably Gala or Honeycrisp), peeled, cored, and finely diced

1/2 c. minced onion

1 clove garlic, minced

1/4 c. finely chopped sage

kosher salt

Freshly ground black pepper

1 1/4 lb. pork loin

2 thin slices prosciutto

3 cloves garlic, thinly sliced

16 oz. baby spinach

Juice of 1/2 lemon


Step 1

Preheat oven to 375°. In large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Cook apple and onion until beginning to soften, 4 minutes, then add garlic and sage and cook 2 minutes more. Season with salt and pepper, then transfer to bowl and let cool slightly.

Step 2

Butterfly pork loin: Using sharp knife, make slit lengthwise down center of pork, cutting it in half so it opens like a book (don’t cut it all the way through; it should still be attached at the bottom.)

Step 3

Season inside with salt and pepper and top cut-side of pork with prosciutto and apple filling. Pull two sides of pork around filling and tie tightly with kitchen string. (We used 4 pieces of string to tie pork in 4 places and trimmed off ends.)

Step 4

In same skillet, heat 2 more tablespoons olive oil over medium-high heat. Add pork and sear 6 minutes, turning every 1 to 2 minutes, until browned.

Step 5

Place entire skillet in oven and roast 20 minutes, or until internal temperature reaches 145°. Remove from oven and transfer to cutting board; cover with aluminum foil and let sit 10 minutes.

Step 6

Meanwhile, in separate large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and cook garlic until fragrant, 2 minutes. Add half spinach and cook until wilted, about 4 minutes, then add remaining spinach and continue cooking until wilted. Season with lemon juice, salt, and pepper, and place in strainer to remove extra water.

Step 7

Slice pork and serve with spinach.

Perfectly Roasted Broccoli & Sweet Potatoes

You’ll love this recipe for Perfectly Roasted Broccoli and Sweet Potatoes as they make a delicious healthy side dish and are seasoned to perfection!

Yield: 4 Servings

● Prep Time: 5 mins

● Cook Time: 30 mins

● Total Time: 35 mins


● 2 large sweet potatoes, peeled and diced (about 8 cups)

● 2 large heads broccoli, chopped (about 8 cups)

● 2 to 3 Tbsp olive oil

For the seasoning mixture:

● 3/4 tsp. smoked paprika

● 1/2 tsp. garlic powder

● 1/4 tsp. onion powder

● 1/4 tsp. cayenne pepper

● 1/4 tsp. dried oregano

● 1/4 tsp. dried thyme

● 1/2 tsp. salt

● 1/4 tsp. black pepper


  1. Preheat oven to 425 degrees F and mix together seasonings.

  2. In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.

  3. Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!

Tomato & Summer Squash Gratin

Serves 6 to 8

Choose small, tender summer squash and meaty Roma tomatoes for this Provençale-style dish. Be sure to let this set for a bit after baking. In fact, the flavors are even better at room temperature, making it a great addition to any summertime outdoor buffet or picnic.

● 4 tablespoons extra-virgin olive oil, plus more for the pan

● 1 large sweet onion (about 14 ounces), such as Vidalia, thinly sliced

● Kosher or sea salt and freshly ground black pepper

● 2 cloves garlic, minced

● 1 tablespoon chopped fresh marjoram (or substitute fresh thyme)

● 2 pounds summer squash, preferably a mix of zucchini and yellow, sliced into ¼-inch rounds

● 1¼ pounds ripe, meaty tomatoes, such as Roma, cored and cut into ⅓-inch-thick slices

● ½ cup freshly grated parmesan

Preheat the oven to 375°F. Lightly oil a large gratin dish or 9- by 14-inch baking dish.

Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring frequently, until tender and beginning to brown, about 10 minutes. Add the garlic and 2 teaspoons of the marjoram, and cook until fragrant, another minute. Turn off the heat and set aside.

Place the squash in a large bowl. Drizzle with 1 tablespoon of the oil, season with salt and pepper, and toss to coat.

Spread half of the cooked onion in the bottom of the baking dish. Layer half the squash on top of the onions, arranging them in a shingled pattern in as even a layer as possible. Top with half of the tomato slices. Repeat with another layer of onions, squash, and tomatoes. Season the vegetables with the remaining teaspoon of marjoram and salt and pepper. Drizzle over the remaining tablespoon of olive oil.

Cover with foil, and bake for 30 minutes. Remove the foil, scatter the parmesan over the top, and bake, uncovered, until the vegetables are tender and the top is lightly browned, another 45 minutes. Let the gratin sit for at least 20 minutes before serving. Serve warm or at room temperature.

Apple Butternut Squash Pudding

Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour

Servings 4 servings


● 2 cups cubed butternut squash

● 2 tbsp ghee or coconut oil (regular butter may be used as well)

● 1 large apple (I used Gala, but you can use other varieties tart or sweet depending on your preference)

● ¼ cup honey

● 2 large eggs

● ½ cup coconut milk (full fat)

● ½ tsp cinnamon

● ½ tsp nutmeg

● ½ tsp allspice

● ¼ tsp ground ginger

● ¼ tsp cloves

● ⅙ tsp salt

● ⅓ cup raisins

● ¼ cup chopped pecans

● additional nutmeg for dusting


  1. Preheat oven to 400F°

  2. Place cubed squash in a food processor and shred or finely dice

  3. Melt ghee to large pan over medium heat

  4. Add the diced squash and cook for about 10 minutes until it softens and begins to brown a little - stirring occasionally to move it around

  5. While squash is cooking, peel and cut apple into four sections

  6. Remove core from each piece and roughly chop into a few more pieces

  7. Add to food processor and shred or dice apple

  8. When squash is softened, add apple, spices, and honey to pan and stir to mix

  9. Cook for another five minutes until apple is soften the mixture turns a deep golden brown

  10. Remove from heat and stir in raisins

  11. Allow to cool for 5 - 10 minutes

  12. Move to a mixing bowl

  13. Whisk eggs and coconut milk together

  14. Stir in a third of the coconut milk until it is incorporated

  15. Stir in the rest of the coconut milk

  16. Place four ramekins into a larger baking dish

  17. Divide mixture evenly among the ramekins

  18. Drop chopped pecans over the tops of the mix in each ramekin

  19. Dust with a little nutmeg

  20. Pour cool water in larger baking dish so it surrounds the ramekins and comes up nearly halfway

  21. Bake for 30 - 35 minutes until custard is set

  22. Cool on wire rack for 10 minutes if serving warm

  23. Cool completely on wire rack and then refrigerate for at least two hours if serving chilled


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