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Healthy Recipes for 12/21/23

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




Entrée ( Main Course)


Lasagna With Collard Greens


Total Time   1 hour 20 minutes   6 servings


Collard greens are so big and flat that they fill in for a layer of noodles in this easy, satisfying lasagna. When you make lasagna, be careful not to use up your ingredients on the first layers. You should have enough for three layers here.





½pound collard greens, preferably large leaves, stemmed and washed, leaves left intact

Salt to taste

Extra virgin olive oil for the pan

2cups marinara sauce, preferably homemade from fresh or canned tomatoes

½pound no-boil lasagna noodles

½pound ricotta

4ounces freshly grated Parmesan




Steam the collard greens for 5 minutes above an inch of boiling water, or blanch in boiling salted water for 2 minutes. Transfer to a bowl of cold water, drain and pat dry with paper towels.


Preheat the oven to 350 degrees. Oil a 2- or 3-quart rectangular baking dish with olive oil. Spread a small amount of tomato sauce over the bottom and top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Lay collard green leaves over the ricotta in a single layer. Top the leaves with a layer of tomato sauce, followed by a thin layer of Parmesan.


Set aside enough tomato sauce and Parmesan to top the lasagna and repeat the layers until all the ingredients are used up. Spread the tomato sauce you set aside over the top, and sprinkle on the Parmesan. Make sure the noodles are covered and cover the baking dish tightly with foil.


Place in the oven and bake 30 minutes. Remove from the oven and uncover. Check to be sure that the noodles are soft, and the mixture is bubbly. Return to the oven for another 5 to 10 minutes if desired, to brown the top. Allow to sit for 10 minutes before serving.



Advance preparation: You can assemble this up to two days ahead and refrigerate until ready to bake. 



Side #1


Holiday Lettuce Salad



Prep/Total Time: 20 min.


14 servings (1 cup each)


Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. —Bryan Braack, Eldridge, Iowa




10 cups torn romaine

2 medium red apples, cubed

2 medium pears, cubed

1 cup shredded Swiss cheese

1/2 cup dried cranberries

6 tablespoons lemon juice

3 tablespoons canola oil

3 tablespoons light corn syrup

1-1/2 teaspoons grated onion

1-1/2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup chopped lightly salted cashews




In a salad bowl, combine the first five ingredients.


For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard


and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.




Side #2




Prep Time 15min   Cook Time 40min   Total Time 55 min  Servings4 -6 Servings



1/4 cup (60 milliliters) olive oil

2 tablespoons (30 milliliters) balsamic vinegar

2 cloves garlic peeled and minced

2 sprigs fresh thyme stems discarded

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 pounds (900 grams) sweet potatoes peeled and cut into 1 inch (2.5 centimeter) pieces

1 pound (450 grams) cremini mushrooms quartered

1 medium onion peeled and cut into wedges



Preheat oven to 400˚F (200˚C). Grease a 9×13-inch (23×33 centimeter) baking dish with olive oil.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, fresh thyme leaves, salt, and pepper until blended.

In a large bowl, toss the sweet potato pieces with half of the olive oil dressing.

Spread the coated sweet potatoes in a single layer on the prepared baking dish.

Roast in the preheated oven until almost tender and golden on the bottom, about 20 minutes.

In the large bowl, toss the sliced mushrooms and onions with the remaining olive oil mixture.

Gently toss the coated mushrooms and onions with the sweet potatoes until evenly distributed.

Place the baking dish back in the oven and cook until the vegetables are tender, another 20-30 minutes.

Serve warm from the oven with additional salt and pepper if needed.







Apple Kiwi Cinnamon Pie


30 minutes   3 servings





1 medium apple

1 small kiwi

1 tsp cinnamon powder



2 tbsp sugar

30 grams butter

1 tbsp powdered sugar

50 grams all purpose flour



Peel and chop both fruits.

Add butter to a pan. Sauté fruits and add sugar to it.

Cook until water boils off.  Add cinnamon powder and mix it.


Put butter and powdered sugar in a bowl. Beat it until light.

Add flour. Mix it with fingertips. Add 1 tbsp cold water and knead a light dough.

Roll out dough to fit molds. Save remainer tor top crusts.


Press it in tart molds. Prick it with a fork. Bake for 5 minutes at 350* in a preheated oven.

Once cool add apple stuffing to it.

Cut strips from dough and cover one pie in checker style.

Roll 2 circles Make holes in them

Cover the remaining pies. Bake it in a pre-heated oven for 15-20 minutes. Cool before serving. 






Meal #2

Entrée (Main Course)


Limey Roasted Sweet Potatoes and Delicata Squash




1 large sweet potato, cut into ½" rounds

1 medium delicata squash, seeded and cut into ½" half moons

avocado oil or olive oil

sea salt

freshly ground black pepper

2 juicy limes

½ teaspoon tamari or coconut aminos

⅛ cup shelled raw or roasted pistachios, chopped roughly

large handful of cilantro leaves, torn roughly




Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet.

Put the sweet potato and squash on the baking sheet, drizzle with oil and sprinkle with salt and pepper to taste. Mix with your hands to coat. Roast for 15 minutes, then flip the potatoes and squash and roast for another 15 minutes, or until cooked through and browned in places. Arrange the roasted potatoes and squash on a serving plate.

In a small bowl, combine the juice of 1 lime and the tamari, mix until smooth. Slice the other lime into wedges for serving. Drizzle the roasted vegetables with the lime-tamari mixture and sprinkle with the pistachios and cilantro. Arrange the lime wedges on the serving plate. Serve right away, warm or at room temperature.




To slice the delicata squash into half moons, cut off both of the tough ends and slice the squash in half lengthwise. Scoop out the seeds and slice cross-wise into ½" slices.





Side #1



Serves 4-6





1⁄4 cup extra virgin olive oil

6 large garlic cloves, thinly sliced

1 medium onion, cut into 1/2-inch dice

1 jalapeno pepper, halved lengthwise

4 medium tomatoes, chopped

2 lbs collard greens, stems and leaves finely shredded

3 bay leaves

2 sprigs thyme

kosher salt & freshly ground black pepper






In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.

Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.

Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.

This dish can be prepared a day in advance and reheated.




Side #2


Stuffed Mushroom Casserole




2 Tablespoons extra virgin olive oil

1.5 pounds white mushrooms cleaned and quartered

Salt and freshly ground black pepper adjusted to preference

4 cloves of garlic finely minced

6 ounces cream cheese cubed for even melting

½ cup freshly grated mozzarella cheese

¾ cup bread crumbs

▢½ cup freshly grated Parmesan cheese

▢3 tablespoons fresh parsley finely chopped

▢1 ½ tablespoons unsalted butter melted



1.    Preheat the oven to a temperature of 350 degrees Fahrenheit.

2.    In a large skillet, warm the extra virgin olive oil over medium heat.

3.    Carefully place the quartered mushrooms in the skillet. Season with salt and pepper, and sauté until the mushrooms are softened and the majority of the liquid has evaporated. This process should take approximately 7-9 minutes.

4.    Add the finely minced garlic to the skillet and sauté until its aroma becomes pronounced, typically around 1 minute.

5.    Incorporate the cubed cream cheese, ensuring that the mushrooms are uniformly coated with the melting cheese.

6.    Remove the skillet from the heat source. Proceed to mix in the freshly grated mozzarella, half a cup of breadcrumbs, and a quarter cup of Parmesan cheese.

7.    After combining, transfer the mixture into a greased 8×8-inch baking dish, ensuring even distribution.

8.    In a separate small bowl, combine the finely chopped parsley, melted unsalted butter, remaining Parmesan cheese, and breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.

9.    Place the baking dish in the preheated oven and bake until the breadcrumb topping achieves a golden hue, which should take approximately 25-30 minutes.






Spice Cake with Orange Spice Cream Cheese Frosting









1 ½ sticks unsalted butter, slightly softened (170g)

3 large eggs room temperature

1 cup white sugar (200g)

1 cup light brown sugar (packed into measuring cup) (217g)

3 cups cake flour ( if you do not have cake flour, see Note below) (342g)

2 teaspoons baking powder (8g)

½ teaspoons baking soda (3g)

1 salt (6g)

2 teaspoons cinnamon (6g)

1 teaspoon nutmeg (2g)

1 teaspoon ground ginger (1g)

1 ¼ cups buttermilk (296g)

⅓ cup vegetable oil, we use canola oil (64g)

1 teaspoon vanilla extract (6g)



1 ½ cups 3 sticks (339g) unsalted butter, softened (339g)

▢1 ½ packages cream cheese, softened (339g)

2 teaspoons cinnamon (4g)

½ teaspoon nutmeg (1g)

1 teaspoon ground ginger (2g) *sift if clumpy

1 teaspoon orange flavoring (4g)

1.5 Tablespoons Orange Zest adjust to your liking

6 to 6 ½ cups confectioners’ sugar, sifted (690g-748g)



Preheat the oven to 350 degrees F, grease, flour and add a circle of parchment or waxed paper to three 8x2 inch round pans

In a medium bowl,  add the flour, baking powder, baking soda, salt and spices.  Whisk for 30 seconds to blend.  Set aside.

In another bowl, add the buttermilk, oil and vanilla.  Set aside.

In the bowl of your mixer, add the butter and ix at medium speed until smooth.  Gradually add the sugars (white and brown).

Continue to mix on medium speed for 3 to 5 minutes  (a bit longer if using hand mixer) until lightened in color and fluffy.

Add the room temperature eggs one at  a time mixing until the yellow of the yolk disappears.

With the mixer on low speed, alternately add the flour mixture and the buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid ingredients). After last addition, mix just until combined.

Bake at 350 degrees  for 23 to  28 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Let cool in pans 5 to 10 minutes then turn out. 



Using your mixer, beat the butter and cream cheese on medium speed until well blended.

Add the flavoring, zest, and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.




No Cake Flour? Here is a Substitution: If you do not have cake flour, measure out 3 cups of all purpose flour (plain flour in the UK).  Remove 6 tablespoons ( 42g) and replace with 6 Tablespoons cornstarch (42g) (cornflour in the UK).  Whisk to blend the flour and cornstarch.



Meal # 3

Entrée (Main Course)


Southern-Style Collard Greens




2 medium sweet onions, finely chopped


2 smoked ham hocks


4 cloves garlic, finely chopped


3 (32 ounce) containers chicken broth


3 (1 pound) packages collard greens, trimmed


⅓ cup apple cider vinegar


2 tablespoons white sugar


1 ½ teaspoons salt, or to taste


¾ teaspoon ground black pepper, or to taste





Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat falls off the bone, 1 to 2 hours.


Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.


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, 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


Cinnamon Roasted Sweet Potatoes and Apples


8 Servings PREP TIME 10 minutes COOK TIME 40min TOTAL TIME 50 min



2 medium sweet potatoes 4 cups, cut into 1” cubes

2 medium apples about 2 cups, cut into 1” cubes

3 TBS coconut oil melted & divided

1 tsp sea salt

2 TBS pure maple syrup

1 tsp ground cinnamon




Preheat oven to 425 degrees F.

Grease a large baking pan, set aside.

In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated.

Add sea salt and stir until evenly distributed.

Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.

While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined.

After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.

Return to the oven and bake for 20 more minutes, stirring halfway through.

Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!









Total preparation time: 1 hour                Baking time: 45-50 minutes              Servings: 5-6





5 medium kiwi, peeled and finely sliced

1 medium organic orange, juice + zest

2/3 cup (140 g) granulated sugar

2 medium eggs

1 teaspoon vanilla extract

2.5 oz (70 g) unsalted butter, melted

½ cup (125 ml) plain yogurt

1 scarce tablespoon (12 g) baking powder

¼ teaspoon (1,5 g) baking soda

1 heaping cup (150 g) spelt flour or pastry flour

2/3 cup (95 g) corn starch or potato starch

Powdered sugar for decoration



 Preheat the oven to 350°F (180°C). Butter and flour a 9 inches (about 23 cm) spring-form pan and set oven rack to middle position.

 In a bowl mix the kiwi slices with the orange juice. Set aside.

 In a bowl cream the sugar and the eggs with an electric whisk until pale yellow. Add the butter, vanilla extract, orange zest and yogurt. Mix well to blend all the ingredients.

 Sift the flours and the baking powder together. Slowly add it to the batter. Add the orange juice from the kiwi, one spoon at a time. Mix well. The batter should be creamy

 Scrape 1/3 of the batter into the pan, place the kiwi on top, equally distributed. Add the remaining batter.

  Bake for 45-50 minutes, until golden brown on top.

 Remove from the oven and let cool on a cooling rack for 5 minutes. Then, remove from the pan and let it cool completely on a cooling rack. Before serving dust with a thin layer of powdered sugar.







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