top of page

Healthy Recipes for 4/18/24 Produce Basket

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)


Patate Prezzemolate (Vegan Italian Potato Salad)


Born vegan, this is a classic potato salad that can be found on Italian tables from the North to the South. In Italy, you'll find it everywhere: formal luncheons, family get-togethers, weeknight dinners, and even in hospital and school cafeterias. Many Italians add cooked green beans. Leftovers are delicious tossed with pesto and pasta. Buon appetito!


Prep Time:20 mins  Cook Time:10 mins  Total Time:30 mins  Servings:6




25 ounces Yukon Gold potatoes


1 tablespoon rock salt


4 tablespoons extra-virgin olive oil, divided


1 tablespoon white wine vinegar


2 cloves garlic, peeled and slightly crushed


2 green onions (white part only), chopped


½ cup very finely chopped flat-leaf parsley


salt and freshly ground black pepper to taste


1 teaspoon red pepper flakes (Optional)




Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.

While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.

Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.

Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.









Side #1




SERVINGS: 2 Servings



3 large beets (peeled and cut into 1/2" wedges)

6 stalks of celery

1 cup cilantro leaves

1 cup parsley leaves

1/4 red onion (finely sliced)

6 to 8 radishes (thin sliced into rounds or matchsticks)

2 ounces goat cheese

3 tablespoons pumpkin seeds




2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon honey

1/2 teaspoon sumac plus more for garnish

Pinch of fresh ground pepper



Bring a medium pot of water to boil on high heat. Add beets to boiling water and reduce heat to simmer for 8 to 10 minutes or until beets are tender enough to pierce easily with a fork. 

While the water is boiling, prepare a large bowl filled with cold water and a cup of ice.  When the beets are done, strain and immerse in the cold ice water to stop cooking. Drain beets and set aside.

Meanwhile, slice celery and red onions into thin slices. Tear cilantro and parsley leaves from stems. Make dressing - add all the ingredients together in a  small bowl and stir vigorously until combined.

Once the beets are cooked and everything is chopped, add the beets, celery, parsley, cilantro, red onions, and radishes and dressing. Stir gently to combine.

Top with goat cheese, pumpkin seeds and additional sumac and fresh ground pepper before serving.





Side #2



Skillet Corn with Peppers


Only 3 ingredients and ready in about 10 minutes, you'll love this easy corn side dish!


 Prep Time 5 mins  Cook Time 10mins  Total Time 15mins  Servings6




4 cups corn preferably fresh from the cob

1 green bell pepper

3 tablespoons unsalted butter

salt and pepper to taste



If using fresh corn, use a sharp knife to cut the kernels off the cob. If using frozen, no need to thaw, just add a few more minutes to the cooking time. If using canned, drain the corn.

Dice the green bell peppers, a small dice just slightly bigger than the corn.

Melt the butter in a skillet over medium heat.

When the butter stops foaming, add the bell pepper. Cook for about 3 minutes, stirring occasionally.

Add the corn, sprinkle with salt and pepper and cook stirring occasionally for 5-10 minutes.

Taste and adjust the seasoning.








This chocolate chunk beet ice cream is actually like vegan red velvet ice cream. But while many red velvet ice cream recipes call for red food coloring, I used cooked beets instead, which makes it so much healthier!


Prep Time:10mins  Total Time:2 hrs.10mins  Servings: 4



18 oz cooked beets

1 cup thick coconut milk (full fat)

1/4 cup agave

1 piece ginger (about 0.8 inches long)

3 tablespoons chopped dark chocolate



Put the cooked beets, the coconut milk, the agave, and the ginger in a food processor and blend until smooth.

Ice Cream Machine (recommended): Put the beet coconut mixture in your ice cream machine and freeze according to the manufacturer's instructions. Stir in the chocolate chunks and place the ice cream in a freezer-safe container and freeze for another 2 hours in your freezer. Thaw for 5-10 minutes and scoop with an ice cream scoop.

No Machine/No Churn: Put the beet coconut mixture in a freezer-safe container, stir in the chococalte chunks and freeze for about 4 hours, whisking slightly every 20-30 minutes to avoid it getting too icy. Thaw for 5-10 minutes and scoop with an ice cream scoop.

Meal #2

Entrée (Main Course)


Coconut Green Soup with Celery, Kale & Ginger



Prep Time 15 mins  Cook Time 25 mins  Total Time 40 mins  Servings 6



1 teaspoon whole cumin seeds

1 teaspoon whole coriander seeds

2 teaspoons coconut oil

1 large shallot, chopped (about ¾ cup diced shallot)

1 medium zucchini, chopped

1 small bunch of celery, chopped (about 4 cups chopped celery)

1 medium apple, peeled, cored and chopped

3 inches fresh ginger, peeled and chopped (roughly 2 tablespoons)

6 cups vegetable stock

sea salt and ground black pepper, to taste

4 cups chopped and packed greens (I used kale and a bit of chard)

1 14-ounce can full fat coconut milk

2 tablespoons lime juice


For Topping/Garnishing

cooked brown rice

cooked lentils or chickpeas

sliced ripe avocado

extra coconut milk

olive oil or chili-infused olive oil

chopped basil or chives



Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set it aside.

Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.

Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.

Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.

Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.


I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein.

Coconut green soup with celery, kale and ginger is creamy, comforting, and restorative with a touch of spice. Delicious and super healthy





Side #1


Simple and Delicious Beet Greens


Prep Time:5 mins  Cook Time:10 mins  Total Time:15 mins  Servings:4



2 bunches beet greens, stems removed


1 tablespoon extra-virgin olive oil, or to taste


2 cloves garlic, minced


¼ teaspoon crushed red pepper flakes (Optional)


salt and freshly ground black pepper to taste


2 lemons, quartered



1. Bring a large pot of lightly salted water to a boil. Add beet greens and cook, uncovered, until tender, about 2 minutes, and drain in a colander.


2. Immediately immerse in ice water for several minutes to stop the cooking process.


3. Once the greens are cold, drain well, and coarsely chop.


Heat olive oil in a large skillet over medium heat. Stir in garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the chopped greens until coated, then season with salt and pepper. Cook just until greens are hot; 1 to 2 minutes. Serve with lemon wedges.


Serve with lemon wedges.


Recipe Tip

To make it ahead, complete Steps 1, 2, and 3, then store blanched greens in the refrigerator for up to 3 days. When ready to cook, complete the remaining steps.

Side #2


Kale and Corn Succotash


A delicious take on a classic vegetable. Kale and Corn Succotash with Tomatoes. Perfect side dish for chicken or seafood. Fast and easy to make.


Prep Time 5 mins  Cook Time 10 mins  Total Time 15 mins   Servings: 6



2 cups corn – fresh or frozen off the cob

2 cups fresh kale – chopped in small pieces

1 shallot – finely diced

1 cup grape tomatoes sliced in half longways

sea salt and black pepper to taste

olive oil as needed to sauté



In a large sauté pan add a little olive oil and allow pan to get hot.

add corn to pan and sauté for 2-3 minutes.  Season with sea salt and black pepper to taste.

add in chopped kale and shallots, continue to sauté for 3-5 minutes.  Add additional oil if necessary or add water.

add in grape tomatoes and remove from heat.  Reseason with sea salt and black pepper if necessary.

Reheat briefly when ready to serve.






Prep Time:30 minutes Total Time:30 minutes  Servings: 3 cups




1 1/2 cups heavy cream, cold

1/2 cup milk, cold

1/2 cup sugar, I used Baker’s, or superfine sugar, but regular sugar is ok

juice of 1 lemon

juice of approximately 2 blood oranges

dash of orange extract, optional

a drop or two of food coloring, or beet juice, for color  optional



Stir together the cream, milk, and sugar until the sugar is completely dissolved.

Put the lemon juice into a measuring cup and add the blood orange juice until it measures 1/2 cup

Add the juice to the cream mixture, along with the extract and food coloring, if using. I used a very small drop of yellow, orange, and pink to emphasize the color of mine.

Pour into the chilled bowl of your ice cream machine and process according to the machine’s directions.

Spread the soft ice cream into a loaf sized pan and freeze for a couple of hours or longer, until firm.

Meal # 3

Entrée (Main Course)


Summer Corn Chowder


Servings: 3 servings

Prep15minutes minutes

Cook35minutes minutes

Ready in: 50minutes minutes


·         4 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob

·         1.5 Tbsp butter

·         2.5 slices bacon, cut into 1/4 to 1/2-inch pieces (see note*)

·         0.5 medium yellow onion chopped (1 1/2 cups)

·         0.13 cup all-purpose flour

·         0.5 clove garlic, minced

·         2.5 cups water or low-sodium chicken broth

·         0.5 lb Yukon Gold potatoes, cut into 1/2-inch pieces

·         0.25 tsp dried thyme

·         0.5 bay leaf

·         Salt and freshly ground black pepper

·         0.5 cup half and half

·         0.5 Tbsp honey

·         1 - 1.5 Tbsp chopped fresh chives

·         Shredded cheddar cheese, for serving (optional)


1.            Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes.

2.            Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water or broth.

3.            Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste.

4.            Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

5.            Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth.

6.            Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.


  • If you like crispy bacon then cook it first on it's own separately until crisp. Use rendered bacon fat in the recipe (along with the butter). Reserve the bacon to the side on paper towels to drain until soup is done to add as a topping, otherwise it won't be crisp.








Side #1


Parsley Potatoes (Company Potatoes)


Prep Time: 10 mins  Cook Time: 20 mins  Total Time: 30 mins  Servings: 10 as a side dish




5 lbs Yukon gold potatoes

2 tsp sea salt , for boiling potatoes + more or to taste for seasoning the potatoes

1 bay leaf, optional

3/4 cup unsalted butter, or 12 Tbsp, melted

1 bunch parsley, finely chopped (1 cup)


Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1 – 1 1/2″ thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.

Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).

Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.






Side #2


Pasta ai peperoni (Pasta and Peppers)



Serves 4-6


500g (1 lb) penne or other pasta of your choice

4-5 bell peppers, trimmed and sliced into strips

1-2 cloves garlic

A few parsley sprigs, stems removed and finely minced

2-3 anchovy fillets*

A handful of capers, rinsed

Olive oil




In a large skillet or sauté pan, gently sauté the garlic and parsley stems very garlic in abundant olive oil until the garlic is just beginning to brown. Discard the garlic and stems.


Add the sliced bell pepper and a good pinch of salt, turn them in the oil. Cover and let the peppers simmer for about 10 minutes, until nearly tender, stirring from time to time.


Uncover and add the minced parsley, along with the capers and anchovy fillets. Continue simmering uncovered for another minute or two. The mixture should glisten beautifully. If not, add a bit more olive oil. Turn off the heat if need be, until the pasta is done.


In the meantime, you cook the penne (or other pasta of your choice) in well salted water until al dente.


Transfer the cooked pasta to the pan along with a ladleful of the pasta water and toss until the pasta is well coated with the sauce and any excess water has evaporated.


Serve immediately.





Apple Pie Banana Ice Cream


A delicious alternative to apple pie. Perfect for the holidays or whenever you want to treat yourself to a tasty dessert.


Prep Time: 20   Cook Time: 30   Total Time: 50





8–10 apples (peeled)

1/2 cup coconut sugar

1/3 cup orange juice

1 tbs coconut oil

1/2 tbs cinnamon

1/8 Himalayan Sea salt

1 pinch of orange zest



1 cup pecan

6–8 dates

1/2 golden raisins

1/4 cup coconut shredded

1/2 tsp cinnamon





Preheat oven to 350 degrees.

Cut and peel apples and in a large mixing bowl combine apple, orange juice, coconut sugar, coconut oil, and spices. Mix well.

Place apple mixture in a baking dish and cook for 20 minutes. Let apples cool for 10 min before serving.


Place ingredients into food processor and pulse until it crumbles.


Place frozen bananas in your food processor and pulse until a creamy ice cream consistency.


In a small bowl scoop out banana ice cream, add apple filling and top with the pecan crumble. Enjoy with your friends and family




bottom of page