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Healthy Recipes for 5/16/24 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)


Southwest Spaghetti Squash Casserole


PREP TIME 20 minutes  COOK TIME 20 minutes  TOTAL TIME 40 minutes




1 spaghetti squash, roasted and flesh scraped out with a fork into spaghetti-like strands

2 teaspoons olive oil

1/4 cup finely chopped green onions

1 jalapeño, seeds removed and finely chopped

3/4 cup black beans (canned), rinsed and drained

1/2 cup frozen corn, defrosted

1/2 pound boneless skinless chicken breasts, cooked and shredded

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon granulated garlic

Kosher salt and fresh ground black pepper to taste

1 cup red enchilada sauce

1/2 cup shredded Monterey Jack cheese

Chopped tomatoes, cilantro, and green onions for toppings (optional)



Preheat oven to 375° F.

In a large oven safe skillet, heat the olive oil over medium-high heat. When the skillet is hot add in the green onion and jalapeño. Sauté for 2 minutes then add in the black beans, corn, shredded chicken, chili powder, cumin and garlic powder. Season with salt and pepper and stir together until combined.

Add in the spaghetti squash strands and enchilada sauce. Stir together until combined and top with the shredded cheese. Bake for 15 minutes or until warmed through and the cheese is melted. Top with chopped tomatoes, cilantro and green onions if desired.





Side #1




Prep time: 20 mins  Cook time: 20 mins  Total time: 40 mins  Serves: Serves 4 - 6




1 lb. green beans

4 ears corn

1/4 cup red roasted peppers or store bought pimento

1 1/2 cups black beans



1/3 cup olive oil

2 tablespoons rice vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/4 cup red onion - chopped

2 cloves garlic - minced

1 teaspoon black pepper – crushed



Make the vinaigrette. Blend all the ingredients in the bowl you are going to mix up the salad in. Set aside while you prepare the vegetables.

Wash the green beans. Break into bite size pieces. Blanch the green beans in boiling water until just tender.

Peel the corn and roast it on the grill. Don't have a grill? Then quickly blanch the corn in boiling salted water or microwave it in the husks for 3 minutes. Cut the corn off of the cob and add it to the salad bowl.

Rinse the black beans and add to the salad bowl.

Toss everything in the vinaigrette. Refrigerate the salad until ready to serve.




Side #2


Sautéed Zucchini with Sweet Vidalia Onions




2 fresh zucchini

one large sweet vidalia onion

fresh garlic

2 tablespoons tomato paste

garlic powder

onion powder




Brown thinly cut garlic until fragment. Remove garlic from pan

Slice 2 zucchinis and one large sweet Vidalia onion

Spray more olive oil spray

Throw in veggies

Sauté until browning begins

Season with salt, pepper, onion powder and garlic powder

Add 2 TBS tomato paste and a little water

Throw garlic back in

mix all together and serve,





Olive Oil Cake


YIELDS: 6 - 8 serving(s) PREP TIME: 5 mins TOTAL TIME: 1 hr 30 mins




3/4 c. extra-virgin olive oil, plus more for greasing and drizzling

1 1/4 c. granulated sugar, divided

1 1/4 c. all-purpose flour

1/4 c. fine yellow cornmeal

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

2 large eggs, room temperature

2 tsp. fresh orange zest

1/2 c. whole milk, room temperature

1 Tbsp. fresh orange juice

Powdered sugar, for dusting



Preheat the oven to 375°F. Grease a 9-inch round cake pan with oil and line the bottom with parchment paper. Oil the parchment and sprinkle 2 tablespoons of sugar to coat the bottom and sides of the pan, gently tapping the pan to shake out the excess.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt until combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, orange zest, and 1 cup of sugar on medium-high speed until the mixture is pale and fluffy, 4 to 5 minutes. Reduce the speed to low and slowly stream in ¾ cup of extra-virgin olive oil. Beat in the milk and orange juice. Gradually add the flour mixture, mixing just until just combined, scraping the bottom and sides of the bowl as needed.

Pour the batter into the prepared pan, smoothing the top. Sprinkle the top with the remaining 2 tablespoons of sugar.

Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer the cake pan to a wire rack and allow to cool 20 minutes. Remove the cake from the pan and it allow to cool completely on a wire rack.

To serve, dust the cake with powdered sugar and drizzle each slice with extra olive oil, if you like.

Tip: Switch up the citrus and use the same amount of lemon zest and juice in place of orange for a different take on this soft olive oil cake!






Meal #2


Entrée (Main Course)



Souper Creamy Lemon Butter Cheesy Zucchini Orzo


Prep Time10 minutes Cook Time15 minutes Total Time25 minutes Servings: 8




3 tablespoons salted butter

3-4 cloves garlic, minced or grated

1-pound dry orzo pasta (use gluten-free, if needed)

2 tablespoons fresh thyme leaves

2 medium zucchini and or yellow summer squash grated

One-half bunch kale, finely shredded


3 cups low sodium chicken or vegetable broth

zest and juice of 1 lemon

1 teaspoon onion powder

kosher salt and black pepper

1/2 cup whole milk or canned full fat coconut milk

3/4 cup grated parmesan cheese

2 tablespoons chopped fresh parsley (or 2 teaspoons dried)




 Heat a large skillet over medium-high heat. Add the butter and garlic, and cook until the garlic is fragrant, about 1 minute. Stir in the orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Stir in the zucchini and kale, cooking another 2-3 minutes, until wilted. Add the 1/2 cup broth and de-glaze the pan. Add the lemon zest, lemon juice, onion powder and season with salt and pepper. Slowly continue to pour in the remaining 2 1/2 cups broth and bring to a boil over high heat. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.

Stir in the milk, parmesan, and parsley, cook another few minutes until warmed through. As the orzo thickens up on you, add additional broth to thin. It should be creamy, but with just a touch of liquid.

Divide the orzo among bowls and top with fresh thyme…add additional butter…and parmesan, if desired. Hint? It's very desirable.





Side #1


Kale Citrus Salad


YIELDS: 6 serving(s) PREP TIME: 20 mins TOTAL TIME: 20 mins




1 bunch Kale, Leaves Torn Off the Stalks

1 whole Jalapeno, Seeded and Sliced Very Thin

3 whole Tangerines or Clementines (or 1 Orange), Peeled And Cut Into Chunks

4 oz. weight Goat Cheese/chevre

1/4 c. Orange Juice

2 Tbsp. Olive Oil

1 clove Garlic, Pressed or Grated

1 tsp. Sugar

Salt To Taste

Black Pepper To Taste

1 Tbsp. (heaping) Sour Cream Or Plain Greek Yogurt



Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)




Side #2


Wilted Leaf Lettuce Salad


Prep/Total Time: 15 min. 6 servings



4 cups torn leaf lettuce

1 small onion, sliced

3 radishes, sliced

6 bacon strips, diced

2 tablespoons vinegar

1 teaspoon brown sugar

1/4 teaspoon ground mustard

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper



In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.








Honey Apple Bars



Prep Time: 25 minutes  Cook Time: 38 minutes  Total Time: 1 hour 3minutes Servings: 12




For the Crumble and Crust


1 1/3 cup all purpose flour

1/2 cup granulated sugar or 1/3 cup honey (start at 1/4 cup and add until it gets crumbly)

1/4 cup ground almonds

1/2 tsp baking powder

1/4 tsp salt

10 tbsp unsalted butter cold and cut into cubes

1 large egg yolk

1 tbsp cold water


For the Apple Filling

2 1/2 cups fresh apple slices

1 tbsp lemon juice

2 tbsp all purpose flour

1/2 cup honey

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp vanilla extract


For the Honey Caramel

2 tbsp unsalted butter

1/4 cup honey

1/2 cup heavy whipping cream

1/2 tsp vanilla extract

pinch of salt

pinch of cinnamon





For the Crumble and Crust

Preheat the oven to 375 degrees F. Prepare a 8×8-inch baking pan with the non-stick coating of your choice.

For the crumb and crust, whisk together flour, sugar, ground almonds, baking powder and salt.

Next, cut in the cold butter using two forks or a pastry cutter then slowly mix in the egg yolk and cold water (if you are using honey instead of sugar, add in here as well). Do not worry if the dough seems really crumbly. It should be!

Next take half of the crumble mixture and press into the prepared pan. The rest should be saved for the top of the bars.



For the Apple Filling

Stir together apple slices, lemon juice, flour, honey, cinnamon, nutmeg and vanilla until combined.

To assemble, evenly add apple filling to the top of the crust.

Next sprinkle the remaining crumble over the top of the apple filling.

Bake for 30-38 minutes or until golden brown and set.

Cool bars to room temperature then cut and serve.


For the Honey Caramel

While bars bake, add butter and honey to a medium sized pot over medium heat and allow the butter to melt and combine with the honey. Once butter completely melts, stir together over medium high heat for about 5-6 minutes or until it has thickened somewhat.

Whisk in the cream and bring to a boil then remove from heat. Finally stir in the vanilla, salt and cinnamon and allow it to thicken and cool a bit. Drizzle caramel sauce over completed bars and enjoy!


Feel free to add 1 cup total of your favorite berries (strawberries, raspberries, blackberries, blueberries) and bring the apples down to 1 1/2 cups.






Meal # 3

Entrée (Main Course)


Corn, Zucchini & Tomatoes with Goat Cheese

Servings: 4 to 6  Prep Time: 20 Minutes  Cook Time: 10 Minutes  Total Time: 30 Minutes



1 tablespoon extra-virgin olive oil

½ cup chopped shallots, from 1 to 2 shallots

1 large clove garlic, minced

2¼ cups fresh corn kernels, cut from 3 large ears corn

1½ cups seeded and diced zucchini, from 2 small zucchini

1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

½ teaspoon sugar

1 (4-oz) log creamy goat cheese

2 tablespoons fresh chopped basil


Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.

Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.

Make-ahead: This dish can be made a day ahead of time and stored in a covered container in the refrigerator but wait to add the water until reheating

Side #1

Green Beans Salad with Apples and Orange


Total Time: 20 mins  Prep Time: 10 mins  Cook Time: 10 mins  Yields: 4 Servings - Serves: 5



1/2 lbs Green Beans

2 Apple (granny smith, thin sliced)

2 Blood Orange

1/4 Cup Pine Nuts (toasted)

1/4 Cup Asiago Cheese (grated)

2 Cup Croutons (garlic or herb croutons)

Salt (for blanching beans)

Blood Orange Dressing/Vinaigrette


1/4 Cup Blood Orange (juice)

1/4 Cup Olive Oil

Salt and Black Pepper (adjust per taste)


1. To make vinaigrette, in a small bowl, add fresh blood orange juice,

and olive oil. Whisk to blend oil with juice. Taste and add salt and

black pepper. Set aside.

2. Bring a pot of water to rolling boil. Season with salt. Also, fill a bowl

of water with ice for shocking the cooked beans. Cook beans in boiled

water until crisp tender. Immediately add to iced water to stop cooking.

3. To assemble salad, in a large salad bowl, add sliced granny smith

apples, blanched beans, blood orange slices, and asiago cheese. Add

half of dressing and gently toss to combine. Top with pine nuts and

garlic croutons. Serve chilled or at room temperature 




Side #2


Kale and Blueberry Super Salad

Serves 8-10.



2 bunches of Lacinato (dark green/purple) kale, thinly sliced across the grain

1 C. fresh blueberries

1 C. shelled sunflower seeds

1/2 – 1 C. dried cranberries

1/2 head of red cabbage, shredded

1 shallot, minced

Juice of 1/2 lemon

1/4 C. champagne or white wine vinegar

1/4 C. olive oil

2 t. sugar, or 2 packets of stevia powder

salt and pepper to taste


To slice the kale, stack up a few leaves and slice them into thin shreds perpendicular to the stalk. Toss the kale, berries, seeds, cabbage, and shallot together in a large bowl.  In a jar with a lid, shake the dressing ingredients together to combine and pour over the salad.  Toss to combine, cover and chill for about two hours before serving.  This can be served at room temperature which makes it great for a potluck.  Just try to make it ahead so it has some time to sit and absorb all those flavors.












1 Pie





Poppy Seed Crust


¼ cup unsalted butter softened

¼ teaspoon fine sea salt

¼ cup sugar

1 cup cup all purpose flour

2 tablespoons milk

⅓ cup poppyseeds


Cara Cara Curd

3 large eggs

3 egg yolks reserve whites for meringue

1/3 cup sugar

1/2 cup cara cara orange juice see notes on substitutions above

Zest of 2 cara cara oranges

113g or 1 stick unsalted butter softened and cut in bits


Cara Cara Meringue

3 egg whites

3/4 cup sugar

¼ plus 2 tablespoons cara cara orange juice

¼ teaspoon fine sea salt

1 teaspoon pure vanilla extract




To make the crust

Preheat oven to 350 F. In a food processor, blend together all the ingredients until they come together in a ball. If you find it too dry, add some milk and if it’s too wet add some flour.

Press into a 8 or 9" tart pan. Lay a sheet of parchment paper over the dough. Add pie weights or dried beans on top and bake the crust for 25 minutes.


To make the Cara Cara Curd

In a pot, add all the ingredients. Let it cook on medium-low, whisking frequently. Once it coats the back of a spoon, it is done. Be careful not to let it overheat and boil. Press it through a fine mesh sieve to remove bits. Pour curd into hot crust and bake for an additional 10 minutes to set the curd. Once baked, allow the tart to cool. Place it in fridge to fully set and chill.

To make the meringue

In a small saucepan, boil the sugar and orange juice. Clip a candy thermometer to the pot. Meanwhile, begin whipping the egg whites in a stand mixer fitted with the whisk attachment. When the sugar reaches 250 F, remove from heat. When egg whites are starting to form soft peaks, pour the sugar mixture in very slowly, with the mixer on. While meringue is whipping, add the salt and vanilla. Continue whipping until you have stiff peaks - when you lift the whisk, the meringue should hold its shape. Add the meringue in dollops over the tart and smooth it over in a shape of your liking. Place the meringue tart in the fridge to set. Serve cold







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