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Healthy Recipes for 4/25/24 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)

Vegan Mushroom Kale Burger


Prep Time 40 mins  Cook Time 45 mins  Chill Time 1hour hr 30 mins  Total Time 2 hrs. 55 mins



¼ cup bulgur

½ cup almonds - raw, unsalted

1 small red onion - diced (about ½ a cup)

1-pound mushrooms - button, baby Bella, or a mix of mushrooms, cut into quarters

3 cloves garlic - peeled and sliced or minced

½ teaspoon thyme

2 cups kale - roughly chopped or shredded

2 tablespoons sherry - white wine or vegetable broth

1 tablespoon soy sauce

2 tablespoons flax seeds - ground

½ teaspoon salt

½ teaspoon ground black pepper



 Place the dry bulgur in a small bowl and add ½ a cup of boiling water. Set is aside for 20 minutes until most of the water is absorbed.

Meanwhile, place the almonds in a food processor and grind them until they break down. Leave them there as that’s where you’ll be adding the rest of the ingredients.

Heat a skillet over medium heat. Then add the onions and quartered mushrooms. Cook until the onions are soft, and the mushrooms start releasing their moisture. This should take about 5 minutes.

Add the garlic and thyme. Stir for about 30 seconds. Then add the kale.

Stir the ingredients until the kale softens and the moisture from the mushrooms has started to dissipate.

Add the sherry and soy sauce to deglaze the pan. Stir the ingredients for a few minutes until the pan is relatively clean on the bottom and the liquid has evaporated.

Sprinkle the skillet with the ground flax seeds and mix them in. This helps to soak up any remaining moisture.

Take the skillet off the heat, returning to the bowl of soaking bulgur. Drain the bulgur into a fine mesh strainer and squeeze out the water. Add the bulgur, the ingredients from the skillet, salt, and pepper to the food processor.

Process the ingredients for about 30 seconds to break up the larger pieces. After that, use the pulse feature to continue blending. You don't need the mixture to be perfectly smooth. Think blending with texture.

Line a baking tray or large baking dish with parchment paper. Divide the burger mixture into 4 – 6 equal portions and form burger patties. Place the burgers on the tray, separated.

The burger patties will be very soft, so handle them carefully. Place the burgers in the refrigerator and chill them for 1 ½ hours or longer.

Preheat the oven to 400 F. Bake the burgers until they start to firm and brown (about 30 minutes). Gently slide a spatula under the bottom of one of the burgers. If it is stuck to the bottom of the pan, then let the burgers bake for another 5 minutes before flipping them.

After flipping the burgers, bake them for another 15 minutes until they are firm in the middle and brown.


If the mushrooms have a lot of liquid after cooking them, drain off the excess before adding the rest of the ingredients.

Store the burger mixture in a large bowl to save fridge space, then make the patties before baking them.

To freeze the burgers, bake them first, then thoroughly cool them. Wrap them individually so that they do not stick together. Cover them with foil if they begin to brown too much.

You can pan-fry rather than bake mushroom burgers. Use a heated, non-stick skillet and fry the burgers a few at-a-time for about 3 ½ - 5 minutes per side. Don't crowd the burgers in the pan. Space makes them easier to manipulate and flip. Consider a light spray of oil if your pan tends to stick.

Side #1


Moroccan Carrot and Orange Salad


Prep Time: 1 mins Total Time: 15 mins Servings:4






3 cups carrots, peeled and shredded

2 oranges, peeled and segmented, with segments cut in half

3 Tablespoons fresh cilantro, minced

1 Tablespoon fresh mint, minced




3 Tablespoons olive oil

2 Tablespoons orange juice

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

1 Tablespoon pure maple syrup

salt and pepper, to taste




Add the salad ingredients to a medium bowl.

Combine the dressing ingredients in a small jar and shake well.

Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.


To shred the carrots, use a food processor, box grater, or purchase pre-shredded carrots.

To cut the oranges into segments, use a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes to release the individual segments.

Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving.







Side #2




Serves 3-4




2 cups instant brown rice

2 cups beef broth

one large, sweet potato

3 cups broccoli florets

sea salt

1/2 cup creamy peanut butter,

2 tbsp. low-sodium soy sauce

1 tbsp. honey (or maple syrup)

 2 tsp. toasted sesame oil

1-2 tsp. rice vinegar

1/4 cup water

1/4 cup chopped peanuts

For the Panko Gremolata:

1/4 cup Panko crumbs

1 tbsp. garlic infused olive oil

2 tbsp. minced broccoli stems

1 tsp. lime zest



 Peel the sweet potato. Quarter lengthwise, then slice into bite-sized pieces. Place the potato into a skillet with 1/4 cup water and a pinch of sea salt. Bring to a simmer, then cover to steam for 5 minutes. Add broccoli to the skillet with another pinch of sea salt. Add a tablespoon or so of water if needed, cover, and continue steaming until potatoes and broccoli are just tender-crisp. Remove from heat and drain.

Bring the beef broth to a boil in a saucepan. Add the instant rice, cover, and remove from heat for about 5 minutes, until broth is absorbed. Set aside.

 Make the peanut sauce by heating the peanut butter in a small bowl on 50% power in the microwave for 30-45 seconds, until melted. Whisk in the soy sauce, honey, toasted sesame oil, and rice vinegar. Use 1/4 cup of water to thin to a thick but pouring consistency. Taste. Add a touch more soy sauce or honey, depending on your preference.

Pour most of the peanut sauce over the potato and broccoli, then place the skillet back on the still-warm burner.

Make the gremolata by heating the toasted sesame oil, Panko crumbs, and broccoli stems over medium-high heat in a small pan. Watch closely! Panko will go from light to burned quickly. Remove from heat when crumbs are toasted to a golden color. Stir in the lime zest.

To serve, spoon the veggies in peanut sauce over the rice, and top with Panko gremolata and chopped peanuts. Keep extra peanut sauce and chili flakes, if you like, on the side.





Pear and orange sponge pudding


Prep  20m  Cook  40m  Serves 6




3 eggs, separated

1 cup caster sugar

1 cup low-fat milk

1/2 cup self-rising flour, sifted

1/4 cup orange juice

2 tsp grated orange zest

4 pears, cored, cut into eighths

Whipped cream, to serve




Preheat oven to 350*. Spray a 9” dish, or 6 x 1 1/4-cup ramekins, lightly with oil.


In a small bowl, using an electric mixer, beat 3 eggs, separated yolks and half the 1 cup caster sugar until thick and creamy. Transfer to a large bowl. Stir in 1 cup low-fat milk, 1/2 cup self-rising flour, sifted, 1/4 cup orange juice and 2 tsp grated orange zest.


In a small, clean bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar, beating well until thick and glossy. Lightly fold orange mixture through.


Arrange 4 pears, cored, cut into eighths pieces in prepared dish. Pour mixture over. Place in a large baking pan.


Add enough just-boiled water to come halfway up the sides of the dish (or ramekins). Bake for 35-40 mins, until lightly browned and firm to touch. Serve with Whipped cream, to serve.




Meal #2

Entrée (Main Course)


Cinnamon, Sweet Potato, Orange-stuffed Mushrooms




Sweet potato: 1 per two large mushroom caps.

Portabella mushrooms: 2 large per person.

Bell peppers: any color; I went with 1/3 of a green and a yellow.

Hot pepper: any type; I had one hot red chili pepper and used half.

Orange: 1 is all you need.

Vegan butter: totally optional; I used a pat and a half to make the mashed sweet potato.


Spices: cinnamon, black pepper, cumin, coriander.

Parsley: optional—fresh parsley for garnish and postprandial refresher.

Oil: naked for me; the vegan butter used for the sweet potato has coconut oil.

Nondairy milk: optional; to make the mashed sweet potato. I did not use any.



 Tenderly wash and cut all produce.

 Place chopped sweet potato, with or without the skin, into a pot and add water. Cover

Cook over medium heat

While the sweet potato is cooking, in a separate pan, start to cook the ‘shrooms and peppers and any other veggies you may like. I removed the stem and gills from the portabella caps and placed them upside down first for a few minutes and added only black pepper for now.

Turn the ‘shroom caps over so the open side is up. Add oil, if used, spices (all except the cinnamon) to the empty part of the pan. Add in peppers and any veggies you like.

Check the sweet potatoes—when soft and ready to smash, drain into a colander, return them to the hot pot, and keep warm.

Start mashing—add vegan butter, cinnamon, nut milk if using a liquid. I chose Ceylon cinnamon and a little vegan butter.

Check on the veggies, add the orange—either juice or all of it scooped. Turn off the burner

Slide those delightful ‘shroomy caps onto a plate of choice, let it dribble off the sides; perfection is overrated. Well, unless you’re on the operating table.

 Feel free to garnish with fresh parsley—Italian, or flat.

Find a comfortable place to sit, all distractions of phone, television, laptops, and tablets off. Give gratitude and dig in mindfully.






Side #1


Kale & Zucchini Frittata



Prep Time 5 minutes  Cook Time 12 minutes  Total Time 17 minutes  Servings4

Frittatas are so easy and fast to make that I am going to start making them during the week as well, they don’t need to be reserved for the weekend.



1 tablespoon olive oil

1 1/2 cups kale washed with any large ribs removed

1/2 small white onion chopped

1/2 small zucchini sliced

1 clove fresh garlic minced

1/2 cup light mozzarella cheese

4 eggs

2 egg whites



In a 10-inch cast iron pan, sauté the first five ingredients until the onions are translucent and the other vegetables are soft.

In a small bowl, whisk together the eggs and cheese.

Pour over the vegetables in the skillet, stirring if needed to disperse the vegetables evenly.

Place in the 350-degree oven and bake for 12-14 minutes, until the egg is fully cooked in the middle of the skillet.

Remove from the oven and serve, using salt and pepper to taste.




Side #2

Roasted Broccoli and Carrots


PREP:15 mins  COOK:20 mins  TOTAL:35 mins   4 servings


 6 medium carrots peeled (about 10 ounces)

1 large head broccoli cut into florets (about 3 cups florets)

1 1/2 teaspoons Italian seasoning

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons finely grated Parmesan cheese optional for serving


Preheat the oven to 400 degrees F. Generously coat a large, rimmed baking sheet with non-stick spray.

If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.

In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.

Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot



Orange Zucchini Cake with Orange Frosting






Wet ingredients:


1 medium zucchini

2 eggs

½ cup honey

1 (5.3 oz) container Siggi's 0% orange ginger yogurt

zest from 1 large orange

¼ cup fresh squeezed orange juice

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Dry ingredients:

1 ½ cup packed blanched fine almond flour

1 cup oat flour

1 teaspoon baking soda

1/4 teaspoon salt


For the orange frosting:

½ cup butter (or sub vegan buttery stick), at room temperature

1 cup powdered sugar

1 tablespoon fresh orange juice

1 teaspoon orange zest

¼ teaspoon vanilla extract

For topping:

Sliced orange segments



Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper and spray with nonstick cooking spray. Set it aside.



Shred zucchini with a cheese grater or with the shred attachment on your food processor. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a clean paper towel, dish towel or cheese cloth and squeeze out all of the moisture/water. This is very important!

Add eggs, honey, yogurt, orange zest, orange juice, vanilla and almond extract to a large bowl and whisk together until well combined.


Next, add dry ingredients: almond flour, oat flour, baking soda and salt. Mix together with a wooden spoon until well combined. Fold in the shredded zucchini.

Add batter into the prepared pan and spread out evenly. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely on a wire rack before frosting. I know this is difficult but it’s critical (otherwise the frosting will melt and become a gooey mess!)

Make the frosting: beat together butter, powdered sugar, orange juice, zest and vanilla together on medium-high with a hand mixer or in the bowl of an electric mixer until smooth. Spread frosting over cooled cake. Garnish with small orange segments. Cut into 9-12 slices for a bigger piece of cake or 16 slices for more of a snacking cake!


Recipe Notes

Please see the blog post for recipe substitutions.

To make a chocolate chip orange zucchini cake: try adding 1/2 heaping cup chocolate chips (mini chocolate chips would be perfect) right into the orange zucchini cake batter before baking






Meal # 3

Entrée (Main Course)


The BEST Carrot Top Pesto & Pasta


PREP TIME  5 minutes  TOTAL TIME 5minutes


For Pesto

1 cup loosely packed carrot tops, tough stems removed (~1 small or 1/2 medium bunch yields ~1 cup or 20 g)

1 ½ cups tightly packed fresh basil leaves, large stems removed

1/3 cup pine nuts (or sub walnuts, pistachios, or cashews)

2 Tbsp lemon juice

2 medium cloves garlic, peeled

1/2 tsp sea salt

2 Tbsp extra virgin olive oil (plus more as needed)

1-2 Tbsp water (plus more as needed)


FOR SERVING optional

Pasta of choice, cooked


Roasted carrots


Roasted potatoes


Remove the carrot greens from a bunch of carrots, rinse them, and choose the freshest looking greens. Discard the rest (or save for bunnies — they love them!).

Add all your pesto ingredients except the water to a food processor (or small blender) and process until it's broken down into a chunky mixture. Add water 1 tablespoon (15 ml) at a time until creamy and dippable, keeping in mind water will dilute the flavor, so avoid adding too much (we used 2 tablespoons total).

Taste and adjust as needed, adding more olive oil for richness, lemon juice for brightness, basil if too thin, or water to reach desired consistency.

Enjoy with roasted carrots, potatoes, pasta, and more! Leftover pesto will keep stored in the refrigerator for 4-5 days but will lose some of its bright green color.







Side #1


Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing


Total: 45 min (includes cooling time) Active: 15 min Yield: 4 to 6 servings







1 small bunch carrots with leafy green tops


2 tablespoons olive oil


1 tablespoon honey


1/2 teaspoon sea salt


1/4 teaspoon freshly ground black pepper







1/4 cup buttermilk


1/4 cup plain yogurt


1/4 cup extra-virgin olive oil


1 tablespoon white wine vinegar


1 teaspoon honey


3/4 teaspoon sea salt


3/4 teaspoon freshly ground black pepper


2 tablespoons minced chives


2 tablespoons minced fresh tarragon


2 tablespoons chopped fresh dill


2 tablespoons chopped carrot leaves (from the reserved tops)


1 tablespoon chopped fresh oregano





1 head red leaf lettuce, torn into pieces


3 tablespoons chopped pistachios


3 tablespoons chopped dried cherries


3 ounces crumbled extra sharp Cheddar




For the carrots:


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.

In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.


For the dressing:

 While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.


For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.






Side #2


Orange Radish Salad


Serves 2

Don’t dress the radishes in advance; they lose their crispness within an hour of dressing..


2 tablespoons lemon juice

2 tablespoons orange juice

2 tablespoons granulated sugar

¼ teaspoon finely grated, dried lime

Small pinch cinnamon

Small pinch salt

1 bunch radishes (about ¼ pound), coarsely shredded

2 medium oranges, supremed


In a small bowl, whisk lemon juice, orange juice, sugar, dried lime, cinnamon and salt until sugar is dissolved. Refrigerate until just before serving. When ready to eat, toss the dressing with grated radishes (you might not need all of it). Combine dressed radishes with orange segments in a salad bowl or on individual plates. Serve immediately.







Pear Coffeecake


Bake 60-75 mins




3 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. grated nutmeg

3/4 lb. unsalted butter (room temperature)

1 1/2 cups granulated sugar

1 1/2 cups brown sugar (packed)

5 large eggs (room temperature)

1 tsp. pure vanilla extract

1 cup pear (Barlett, peeled and grated, about 2 pears)

1 cup sour cream



2 cups sugar (confectioner’s)

1 pinch salt

4 Tbsp. milk





For the cake:


Adjust the oven rack to the lower middle position. Preheat oven to 325°F. Grease and flour a 12-inch tube or bundt pan.

In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the granulated and brown sugars and beat on medium until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time and beat on medium until incorporated, stopping to scrape down the sides of the bowl after each addition. Add the vanilla. Add 1/3 of the flour mixture and mix on low until just combined. Add the grated pears and mix again on low. Add another 1/3 of the flour mixture and mix on low to combine. Add the sour cream and mix again on low. Add the remaining flour and mix on low until combined. Use a spatula to finish mixing.


Pour the batter into the prepared pan and use a spatula to even out the top. Bake 60 to 75 minutes, until a wooden skewer or toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let cool for 20 minutes. Remove the cake from the pan and let finish cooling on the rack.


For the icing:

In a medium bowl, combine the powdered sugar and the salt. Add the milk one tablespoon at a time, until the desired consistency is reached. Pour the icing over the cake.





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