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Healthy Recipes for 12/14/23

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

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Beef and Broccoli with Mushrooms




●     ½ lb.thinly sliced beef, such as skirt steak, flank steak, cube steak

●     1 tbsp sesame oil

●     1 tbsp low sodium soy sauce

●     10 oz. portabella mushroom caps

●     2 small heads of broccoli

●     Green onions and sesame seeds for garnish

●     Cooking oil (canola, peanut, or sesame)

For the Sauce

●     3/4 cup vegetable or beef stock

●     ¼ cup low sodium soy sauce

●     2 tbsp cornstarch

●     1 tbsp sesame oil

●     1 tbsp dark brown sugar

●     1 tbsp oyster sauce

●     1 tbsp minced garlic

●     1 tbsp minced ginger


        Thinly slice the beef against the grain (if starting with a whole cut). Marinate the beef in a mixing bowl with a splash of sesame oil and soy sauce while you prep everything else.

        Mix the cornstarch into the stock until dissolved. Then stir in the other ingredients for the sauce (soy sauce, brown sugar, garlic, ginger, sesame oil, and oyster sauce). Whisk and set aside.

        Meanwhile, slice the portabella mushrooms caps into thick strips. Prep the broccoli by cutting into florets (using the stalks is optional).

        Heat a large skillet or wok over high heat. Add a little bit of cooking oil to your pan and work in batches to avoid overcrowding. First, stir fry the broccoli 2-3 minutes. Swap it out and stir fry the mushrooms for ~3 minutes. Swap it out and cook the beef for 2-3 minutes, flipping once, or until fully cooked.

        Finally, add the sauce to the beef and stir to let it thicken. Then mix the broccoli and mushrooms back in, garnish with sliced green onions, and toasted sesame seeds. Serve with white rice (optional).


Easy Roasted Carrots and Asparagus In The Oven




PREP TIME 10 mins. COOK TIME 20 mins. TOTAL TIME 30mins


SERVINGS 4 small side portions


●     1 pound asparagus cut and trimmed

●     1 pound carrot peeled and cut into strips, similar size to asparagus

●     2 tablespoons olive oil or cooking oil

●     1 tablespoon lemon juice freshly squeezed

●     ½ teaspoon black pepper

●     ½ teaspoon sea salt


  1. Preheat oven to 400 degrees Fahrenheit. Prepare your veggies by cutting and trimming the ends of asparagus stalks. For the carrot, cut it similar to asparagus (I used smaller and younger carrots that are not overly tough and will cook faster together with asparagus).

  2. Line a large baking sheet with parchment paper or foil.

  3. Arrange asparagus and carrots in one single layer. Drizzle the veggies with olive oil, season with salt and black pepper, and mix with your hands.

  4. Bake asparagus and carrots in the oven for 15-20 minutes.

  5. Right before serving add a squeeze of lemon juice and garnish with fresh parsley.


Roasted Purple Sweet Potato, Cauliflower & Kale with Peanut Miso Dressing


PREP TIME 10 minutes  COOK TIME 45 minutes  TOTAL TIME 45 minutes



●     2 cups cubed purple sweet potato (skin on)

●     1 1/2 cups medium-small cauliflower florets

●     1 1/2 cup torn dino kale

●     Enough avocado oil or olive oil to lightly coat vegetables

●     Seaweed Gomasio (seaweed sesame salt, I use Garden of Eden)

Peanut Miso Sauce

●     2 tablespoons creamy natural peanut butter (no added oil or sugar)

●     2 tablespoons warm water

●     4 1/2 teaspoons rice vinegar

●     2 teaspoons pure maple syrup

●     1 1/2 teaspoons white miso paste (I use Miso Master Organic Mellow White Miso)

●     3/4 teaspoon minced fresh ginger

●     1/2 teaspoon toasted sesame oil

●     1/2 teaspoon low sodium tamari

●     Red chili flakes, to taste


  1. Heat the oven to 425. Line a rimmed large metal baking sheet with parchment paper, then toss the sweet potato and cauliflower in enough oil to lightly coat. Roast for 15 minutes, flip, then roast for another 15 minutes or until tender. Set aside.

  2. Meanwhile, whisk the sauce ingredients together until well combined. Taste, and adjust the ingredient amounts to your liking.

  3. When the sweet potato and cauliflower are done cooking, transfer to a bowl. Increase the oven temperature to 450. Carefully toss the kale in enough oil to coat, then roast for 5 minutes, or until crisp along the edges. Add the roasted kale to the other veggies.

  4. Drizzle the veggies with the sauce, then sprinkle with Gomasio. I had sauce leftover.



Start to finish: 1 hour 15 minutes (15 minutes active)


3 tablespoons butter

6 ripe pears, preferably Anjou or Bosc, peeled, halved and cored

1 cup mascarpone cheese

1/8 teaspoon cinnamon

1/4 cup pitted dates, chopped

3 clementines, separated into sections

2 tablespoons honey

1/4 cup roasted almonds, finely chopped



Preheat the oven to 350 degrees.

Put the butter in a 9-by-13-inch cake pan and place it into the oven to melt.

Once the butter has melted, place the pear halves core-side down in the pan and spoon some of the melted butter over them. Roast for about 1 hour, basting with butter from the pan every 15 minutes, or until the pears are caramelized on the bottom. Remove from the oven and let cool slightly.

Meanwhile, in a small bowl mix the mascarpone and cinnamon. Let it come to room temperature.

When the pears are still warm but not hot, place two halves each in serving bowl, core-side up. Stuff the center with the mascarpone mixture. Scatter dates and clementine sections on top, then drizzle with honey and sprinkle with almonds.





Butternut Squash, Kale, and White Bean Soup 



Butternut Squash, Kale and White Bean Soup uses seasonal ingredients to create a comforting 1-pot meal. Ready in just 40 minutes, this warming + nourishing soup will become an instant favorite.

Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes


●     2 Tbsp. extra-virgin olive oil

●     1 medium yellow onion, finely chopped

●     2 celery ribs, finely chopped

●     5 garlic cloves, minced

●     ½ tsp. chili flakes

●     1 lb. peeled and cubed butternut squash

●     8 thyme sprigs

●     1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)

●     4 cups stemmed and roughly chopped lacinato kale

●     4 cups lower-sodium vegetable broth

●     2 cups water

●     ¾ tsp. smoked paprika

●     1 tsp. kosher salt

●     ½ tsp. black pepper

●     ⅓ cup heavy cream (sub cashew cream*)

●     ⅓ cup grated Parmesan cheese, plus more for garnish

●     1 to 2 Tbsp. finely chopped fresh sage leaves

●     Toasted pumpkin seeds for garnish (optional)


  1. Heat oil in a large soup pot or Dutch oven over medium. Once hot, add onions and celery; cook 8 minutes, until soft.

  2. Stir in garlic, chili flakes, butternut squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic.

  3. Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.

  4. Remove thyme sprigs, and stir in heavy cream, Parmesan, and sage. Taste and adjust seasonings as needed. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired.


Roasted Broccoli and Cauliflower Recipe




        3/4 pound broccoli florets, about 4 heaping cups


        3/4 pound cauliflower florets, about 4 heaping cups


        4 large garlic cloves, peeled and sliced thin


        3 tablespoons extra virgin olive oil


        3/4 teaspoon kosher salt


        2 1/2 tablespoons seasoned breadcrumbs


        2 1/2 tablespoons grated parmesan cheese


        Preheat the oven to 400°F. Adjust the rack to the center of the oven. Spray a sheet pan with oil.

        Place the vegetables in a bowl and drizzle with olive oil, garlic, salt, black pepper, breadcrumbs and half of the parmesan cheese and toss well to coat.

        Spread out onto a sheet pan and roast in the center of the oven until the vegetables are tender-crisp and browned on the edges, tossing halfway, about 20 to 30 minutes.

        When vegetables are cooked and browned on the edges, remove from oven and top with remaining grated cheese. Serve hot.


Spice Roasted Carrots and Purple Sweet Potatoes


 Ready In: 40 mins Prep: 5 mins Cook: 35 mins Servings:  4-6


        3 cups Carrots

        3 cups Purple sweet potatoes

        1 Tbsp. Smoked paprika

        1 tsp. Cinnamon

        1/4 tsp. Allspice

        1 Tbsp. Salt

        1 tsp. Black pepper

        2 Tbsp. Extra virgin olive oil

        1/4 cup Flat-leaf parsley, chopped


  1. Preheat oven to 425°F

  2. Wash and peel carrots. Cut them into 1 1/2-inch pieces.

  3. Wash your sweet potatoes thoroughly and leave the skin intact. Slice into medallions of a similar 1 1/2-inch to 2-inch in size.

  4. In a mixing bowl combine all of your spices with the olive oil, add your sweet potatoes and carrots to coat evenly.

  5. Place on a baking sheet and roast for 25-35 minutes or until the vegetables are fork-tender.

  6. Garnish with fresh chopped parsley upon serving



Spiced Maple bananas


●     4 clementines

●     1 lime

●     3/4 cup maple syrup (preferably golden syrup for its delicate flavour)

●     2 1/2 tbsp ginger, cut into pieces

●     2 sprigs fresh mint

●     1 star anise

●     1 pinch turmeric

●     2 large bananas, unpeeled

●     3 oz, more or less, to taste porto or Grand Marnier


        Wash the clementines and lime. Peel the clementines and cut the peels into strips. Zest the lime and set aside.

        In a saucepan, blanch the clementine strips twice. Empty the pan of water and put in half of the maple syrup. Candy the clementine strips in this, over very low heat, for about 1 hour, taking care not to let it boil.

        Squeeze 2 clementines and the lime and set the juice aside.

        Supreme the 2 remaining clementines, removing all the white pith and slicing into sections. Place in the fridge.

        Put the remaining half of maple syrup into a saucepan and bring to a boil. Remove from heat and add the citrus juice, stirring well. Add the ginger, mint, star anise, and turmeric. Cook 2 minutes over low heat to a caramel consistency. Allow to infuse off the heat until it cools. Filter the caramel through a sieve or strainer.

        Pour half the caramel into a non-stick pan over medium heat. Cut the bananas lengthwise with the peel. Add the unpeeled bananas to the pan, caramelize on both sides, and set aside.

        In the same pan, quickly cook the cold clementine supremes in the caramel. Drain and arrange on the flesh side of the banana halves.

        Still in the same pan, add the remaining caramel and the lime zest. Warm over low heat for 1 or 2 minutes, then stir in the port or Grand Marnier.


        On a serving plate, place a half-banana, top with caramel-coated clementine supremes, and decorate with the candied clementine peels.







This Salmon Asparagus Cauliflower Rice is a delicious grain-free, paleo lunch or dinner recipe! Made with a lemon dressing and topped with cashews and fresh dill, the flavors come together for a tantalizing, mouthwatering meal! {Paleo}Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Yield: 6 servings




●     4 cups cauliflower rice

●     1/4 cup coconut oil

●     1/4 teaspoon sea salt, optional

●     16 ounces fresh asparagus, sliced into small pieces with rough ends removed

●     8 ounces salmon

●     1/3 cup red onion, diced

●     1 pint grape tomatoes, sliced

For the dressing:

●     1/3 cup olive oil

●     1–2 tablespoons lemon juice

●     1/2 tablespoon dried mustard

●     2 cloves garlic, pressed or minced

●     1/4–1/2 teaspoons sea salt

●     1/2 coarse black pepper

For the toppings:

●     1 cup cashews, chopped

●     1/4 cup fresh dill, finely chopped


  1. Chop enough cauliflower to make 4 cups cauliflower rice. Add to a large sauté pan with about 4 tablespoons coconut oil. Sauté until warmed through but still crunchy, about 5-7 minutes. Set aside to cool.

  2. Next, chop the rough edges from the fresh asparagus and chop the remaining asparagus into sections. Add the pieces to a smaller sauté pan with about 2 tablespoons coconut oil. Sauté for about 3-5 minutes, or until the asparagus turns a deep green yet retains its firm crunchiness. Remove the asparagus from the pan to cool and stir the pieces into the cauliflower mixture. Then wipe the smaller sauté pan with a towel or napkin to prepare for the next step.

  3. Add another 1-2 tablespoons coconut oil to the smaller sauté pan and sauté 8 ounces salmon, according to package directions. Set aside to cool and then add to the cauliflower/asparagus mixture.

  4. Add the sliced tomatoes and diced red onion to the cauliflower mixture.

  5. In a small jar, combine the olive oil, lemon juice, dried mustard, pressed garlic, sea salt, and black pepper. Drizzle the dressing over the mixture and stir until evenly combined. Stir in cashews and fresh dill, sprinkle a few extra pieces of each, if desired, on top of the mixture, and ENJOY!

  6. Store in an airtight container for about 2-3 days.






Baby Kale and Brown Rice Salad with Feta and Clementines


Check out this delicious winter salad featuring fiber-rich brown rice, fresh baby kale, and sweet clementine oranges! Vegetarian and gluten-free too.

PREP TIME 10 minutes TOTAL TIME10 minutes



For the salad:

●     2½ cups cooked brown rice *(see first note)

●     2 cups (packed) baby kale

●     2 clementine oranges, peeled and segmented

●     1 large apple, sliced (I used ambrosia)

●     ¾ cup pecans

●     ¾ cup feta cheese, crumbled into small pieces

For the dressing:

●     ¼ cup extra virgin olive oil

●     ¼ cup fresh clementine juice (2 clementines) **(see second note)

●     2 tsp pure maple syrup (optional)

●     A small pinch of salt and pepper


  1. In a small bowl, whisk together the dressing ingredients until well combined ***(see third note). Taste and adjust the dressing to your preference. Set aside.

  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss well to combine. Serve immediately or cover and chill in the refrigerator until ready to serve (up to three days).




Total Time: 35 mins Yield: 2-3



For the potatoes

        3 medium purple sweet potatoes

        1 tbsp vegan butter (or tahini for a healthier version)

        unsweetened plant milk of your choice

        salt, pepper

For the carrots

        6–8 carrots

        2 tbsp apple cider vinegar

        1 tbsp maple syrup

        1 tbsp soy sauce

        1 tbsp water

        1 tsp liquid smoke

        1 tsp garlic powder

        dash of hot sauce

        salt, pepper

For serving

        1 tbsp tahini

        1 lemon, juice

        1 tsp rose pepper


  1. Peel sweet potatoes and cut them into large pieces. Add a little water to a saucepan and bring to a boil. Place sweet potatoes in steamer basket in the saucepan and cover. Steam for 15-20 minutes or until tender.

  2. Drain potatoes and return to saucepan. Add butter or tahini, and mash with a potato masher. Add enough milk to make it creamy (I used about 1/2 cup of almond milk). Season with salt and pepper.

  3. Meanwhile whisk together in a small bowl vinegar, maple syrup, soy sauce, water, liquid smoke, garlic powder, hot sauce, salt and pepper.

  4. Peel carrots and add them to a medium skillet with enough water to cover. Cook carrots for about 5 minutes. Drain them and add back to the skillet.

  5. Add the vinegar mixture and cook on medium-high heat, stirring occasionally, until the glaze gets thick and coats the carrots, about 5 minutes.

  6. For the tahini drizzle whisk together tahini and lemon juice.

  7. To serve add a large scoop of mashed sweet potatoes to a plate or bowl, top with carrots, drizzle with tahini and sprinkle with rose pepper. Enjoy!


GF Pear Banana Almond Cakes



The sizes of the banana and pear may effect the amount of batter produced. I've baked them at 1/4 cup a batter each and produced 8 as well as 1/3 cup of batter each for 6. If you bake the larger version, you may need to bake them an additional 5 minutes.


●     1 ripe banana

●     1 ripe pear cored and chopped

●     1 egg

●     1 cup almond flour (I used Bob's Red Mill)

●     1/2 teaspoon baking powder

●     1/4 teaspoon salt

●     1/4 teaspoon ground cinnamon

●     Confectioner’s Sugar for serving


  1. Heat the oven to 350°F. Spray a muffin tin, silicone cake mold, or individual molds with nonstick spray. Combine the banana, pear, egg, almond flour, baking powder, salt, and cinnamon in the bowl of a food processor fitted with the blade attachment. Puree until smooth.

  2. Spoon about ¼ cup into each, filling no more than 2/3 full into the prepared pans. Transfer to the oven and bake, rotating once, until golden brown, 30 minutes. Remove to a rack to cool slightly. Unmold and let cool completely on the rack. Store up to three days in an airtight container.







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