top of page

Healthy Recipes for 5/2/24 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)


Eggplant Tacos


Prep Time:15 mins  Cook Time:20 mins  Total Time:35 mins  Servings:4




¼ cup olive oil, divided


1 small onion, chopped


2 tablespoons lemon juice


2 cloves fresh garlic, minced


¼ jalapeno pepper, minced


1 eggplant, cut into cubes


2 tablespoons ground cumin


1 tablespoon paprika


1 ½ teaspoons chili powder


1 teaspoon ground black pepper


½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)


4 taco shells




Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.


Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells. Enjoy!.



Side #1


Homemade Salsa


Prep Time: 10 mins  Serves 4




¼ white onion, rinsed, dried, and coarsely chopped

1 garlic clove, chopped

1 pound Roma or other small tomatoes, cut into large chunks

1 jalapeño, chopped (seeds removed, optional)

¼ cup cilantro

Juice and zest of 1 lime

½ teaspoon sea salt

¼ teaspoon cumin

Pinch of sugar






In a food processor, combine the onion and garlic. Pulse until well chopped.

Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.

The consistency of this salsa varies depending on the water content of the tomatoes. If it’s too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.








Side #2


Cilantro Lime Rice






1 cup long grain white rice, rinsed

1 1/2 cups water

3/4 tsp salt

1 bay leaf

2 tsp oil

2 Tbsp lime juice, about 1 lime

1/4 cup cilantro, chopped



Add rice, water, salt, bay leaf and oil to a large saucepan and stir to combine. Bring to a full rolling boil over high heat then cover and reduce heat to low. Simmer 15 minutes or until water is absorbed.


Remove from heat and allow rice to sit undisturbed for 5 minutes before removing the lid.


Note: Be sure to stir the rice carefully and give it some time to rest once it’s done cooking. Otherwise, it will end up being too tender and may turn into paste as you start to mix in the lime juice.


Remove bay leaf and drizzle lime juice over rice and carefully fluff with a spoon then stir to combine rice and lime juice. Add chopped cilantro and toss to combine then season to taste with salt. Serve hot.

This is one of the most versatile rice recipes you’ll ever make!  You can make our recipe for cilantro lime rice ahead of time and use it for almost anything—fill burritos, lay it down as a bed for Mexican stew, or just eat it as a tasty side









Bananas Foster Chimichangas


Prep Time:2 mins  Cook Time:18 mins  Total Time:20 mins  Servings:4  Yield:2 chimichangas




¼ cup butter


3 firm bananas. sliced


½ cup brown sugar


2 tablespoons spiced rum


2 (10 inch) flour tortillas


1 cup vegetable oil for frying




In a large skillet over medium heat, melt butter . Stir in bananas and sugar and stir until sugar is dissolved. Pour in rum and cook for 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.


In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.



Meal #2

Entrée (Main Course)


Extra garlic green bean and eggplant stir-fry




¾ cup vegetable stock

1 teaspoon toasted sesame oil

½ teaspoon sugar

¼ cup canola oil

4 large garlic cloves, minced

1 piece peeled fresh ginger (1 inch), minced (about 1 tablespoon)

2 scallions, white and greens, thinly sliced on a diagonal (1/2 cup)

1 serrano pepper, stemmed, seeded and ribs removed, minced

½ pound green beans, trimmed and cut in half crosswise

1 1/2pounds eggplant, cut into 1/2-inch dice

3 tablespoons soy sauce

Steamed jasmine rice, for serving

2 tablespoons toasted sesame seeds

Chopped fresh basil and/or cilantro leaves, for serving




Whisk together the stock, sesame oil, and sugar in a small bowl. Set aside.

Heat the canola oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, half the scallion slices, and the serrano pepper and cook, stirring constantly, for 1 minute. Add the green beans and cook, stirring almost constantly, for 1 minute. Add the eggplant, stirring it until it is well distributed and coated in oil, and let it cook, undisturbed, until it begins to brown, 1 minute.

Pour the soy sauce over the vegetables and toss to coat evenly. Cook, stirring frequently, until the eggplant is tender, and the beans are tender-crisp, 3 minutes. Add the stock mixture and let simmer, stirring occasionally, until most of the liquid has been absorbed (the dish should not be watery, but a thin sauce should remain), 3 to 5 minutes. Turn off the heat and stir in the remaining scallions.


Serve immediately over the rice with a spoonful of the pan juice, a sprinkle of toasted sesame seeds, and the chopped herbs.


Add an extra serrano pepper or include some seeds if you want to kick up the heat.









Side #1

Cabbage and Beet Salad Recipe




Cabbage and Beet Salad Ingredients:

2 medium cabbages (5-6 lb total) *see note on cabbage in notes below

3 medium beets (1 lb)

3 large garlic cloves

Marinade Ingredients:

2 cups filtered water

1 1/4 cup oil (I used light olive oil)

1 cup white vinegar

1 cup of granulated sugar

2 Tbsp sea salt (best if it’s not iodized)

How to Make Cabbage Salad with Beets:

1. In a medium sauce pan, combine all marinade ingredients: 2 cups filtered water, 1 1/4 cup light olive oil, 1 cup vinegar, 1 cup sugar, and 2 Tbsp sea salt. Bring to a boil then remove from heat and cool to room temperature.


2. Finely shred cabbage (this is much easier with a mandolin and be sure to use safety gloves to protect your fingers) and transfer to your largest mixing bowl. Grate beets or cut them into matchsticks (we love this julienne slicer), then transfer to your mixing bowl. Finely dice garlic cloves and add them to the mixing bowl.

3. Pour cooled marinade over your chopped ingredients and stir to combine. Create a press to weigh down the cabbage enough to bring the marinade to the surface of the cabbage. We used a large dinner plate and a covered bowl with water for the weight. Refrigerate or let this stand in a cool room for 7-10 hours or overnight. We set it next to an AC vent.

4. Transfer salad to a large glass container jug for easier storage in the fridge and keep refrigerated until ready to serve. This salad holds well in the refrigerator for about a week





Side #2


Tomato Salad with Lime Dressing

Servings: About 6




2 pounds ripe plum tomatoes

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1 tablespoon lime juice

1 tablespoon chopped cilantro

1 garlic clove, minced

1 teaspoon finely chopped shallot

1/2 teaspoon kosher or coarse sea salt




Quarter the tomatoes and then cut each wedge in half. Place in a large bowl and set aside.

In a small bowl, combine the dressing ingredients and whisk well. Pour over the tomatoes and toss. You can serve this right away, but it’s even better if you let it set at least 30 minutes.








Apple-Lime Custard Tart


Prep 30 min Cook 40 min  Cooling 30 min Total 1 hr 40 min


Make this refreshing pie on a steamy day in the late summer when the first of the apples are dropping off the tree.  Although it does require some baking, it gets chilled before serving so it provides a cool finale to a busy day in the orchard.






2 1/2 cups pecans


4 Tbs butter or coconut oil


4 Tbs sugar


¼ tsp salt




4 large apples, cored and sliced


3 eggs


1 cup sugar


zest and juice from half a lime


whip cream for garnish (optional)




Preheat the oven to 375 degrees.


Make the crust by blending the crust ingredients in a food processor until fine.


Grease a 9" pie pan.  Press the nut mixture into the pie pan with your fingers or the back of a spoon.  Evenly cover the bottom and sides.


Bake the crust until lightly browned, about 10 minutes.  Remove from the oven.


Place the apples in the food processor and process until the apples are reduced to pulp.  Add the other ingredients and pulse until they are thoroughly mixed. The apple peels should look like bright flecks in the mixture.


Pour the filling into the crust, and bake for 25-30 minutes, until the custard has set but still quivers.


Remove from the oven, cool, and refrigerate. Even better -  put it in the freezer.  Just let it sit out to thaw a bit before serving so you can slice it.









Meal # 3

Entrée (Main Course)




Ready In: 45mins




4 cups shredded cabbage

1 green pepper, diced

2 cups celery, diced

2 large onions, sliced

1 tomato, chopped or (16 ounce) can stewed tomatoes

1⁄4 cup bacon drippings

2 teaspoons sugar






Combine cabbage, green pepper, celery, onions, tomatoes, drippings, sugar, salt and pepper in a large, covered skillet.

Cook, covered over moderate heat for about 30 minutes.






Side #1


Roasted Beet and Green Bean Salad




4 medium sized beets

1/2 pound beans, ends trimmed

4-5 garlic cloves

1-2 tsp extra virgin olive oil

1/2 red onion finely chopped

1 tsp chopped chives

7-9 walnut pieces

2 tbsp goat cheese (or vegan cheese)



1 tsp Dijon mustard

2 tbsp balsamic vinegar

4 tbsp extra virgin olive oil

Salt and pepper to taste

1/2 tsp chili flakes

Garlic frying oil



Preheat oven to 400ºF (230ºC)

Wrap beets in aluminum foil

Place in oven and roast for 45 minutes

(Alternatively steam beets)

Remove, run under cold water and peel the skin.

Cut into small 1/2-inch pieces and keep aside


Boil water in a saucepan, add salt

Blanch beans in the boiling water till al dente (4-6 minutes- depending on the beans)

Plunge in ice cold water to stop cooking and retain the color.



Heat 1-2 tsp olive oil. Add sliced garlic and fry. Take the garlic out and set aside, add the oil to the dressing

Whisk ingredients for dressing together till emulsified. I usually put them all in a glass bottle and shake thoroughly

Place beets in a bowl, add chopped onions and chives.

Add half the dressing and mix

Add walnuts and goat cheese

Place on a platter or bowl

Toss the rest of the dressing with the beans, add garlic, and place them around the beets.

Serve and enjoy!





Side #2


Tomato And Frisee Salad



Time15 minutes  Serves 4




1 tablespoon white wine vinegar


1 ½ teaspoons chopped shallots


½ teaspoon Dijon mustard


¼ teaspoon salt


⅛ teaspoon white pepper


2 ½ tablespoons olive oil


3 tomatoes, cut into 1 ½ -inch chunks


1 bunch (about 4 cups) frisee




Combine the white wine vinegar, shallots, Dijon mustard, salt and pepper in a small bowl. Whisk in olive oil in a thin stream.


Set aside the vinaigrette until you are ready to toss together the salad.


Clean the frisee under running water and remove any tough stems. Pat dry with paper towels.


Just before packing up your picnic, toss the tomatoes with the frisee. Toss with enough vinaigrette to coat.












Mango Upside Down Cake


Prep Time 20 mins  Bake Time 45 mins  Total Time 1 hr 5 mins






2 mangoes (peeled and sliced about ½" thick)

8 oz brown sugar (1 cup packed)

1 lime (finely grated zest and juice)

2 oz unsalted butter


Cake Batter


1 large egg

2 yolks

4 oz buttermilk (½ cup)

1 teaspoon vanilla extract

1 lime (finely grated zest)

6 ¾ oz cake flour (1 ½ cups, see note)

1 ½ teaspoons baking powder

¼ teaspoon table salt

8 oz granulated sugar (1 cup)

2 oz almond flour (½ cup)

4 oz butter (room temp, cut into 1″ pieces




Preheat the oven to 350 °F. Line the bottom of a 9" square or 9 or 10" round pan with parchment paper or butter and flour the pan.



Toss the mango slices with 8 oz brown sugar, finely grated zest and juice from 1 lime. Allow to macerate for 30 minutes to an hour. Drain the mango and reserve the juices.

Combine the mango juice with 2 oz unsalted butter in a small saucepan and bring the mixture to a boil. Allow to boil for 1-2 minutes to thicken. You should end up with about 1 cup of caramel.

Pour the warm caramel into the prepared pan. Arrange the mango slices in an attractive pattern onto the caramel. Place the pan in the freezer while preparing the batter.




Combine 1 large egg, ¼ cup (2 oz) of the buttermilk, 1 teaspoon vanilla extract and finely grated zest from 1 lime in a small bowl.

Sift together 6 ¾ oz cake flour, 1 ½ teaspoons baking powder and ¼ teaspoon table salt in a mixing bowl, add 8 oz granulated sugar and 2 oz almond flour. Run the mixer on low speed for 30 seconds to combine the dry ingredients.

Add 4 oz butter to the dry ingredients and mix until combined. Add the remaining ¼ cup of buttermilk to the flour and butter mixture. Turn the mixer to medium high for 2-3 minutes.

Turn off the mixer and scrape the bowl and paddle. Add the egg mixture in two batches, scraping between additions.

Starting from the outer edge of the pan, gently dollop the batter over the mango slices. Spread the batter to an even layer.

Bake until the center of the cake springs back lightly when pressed, or a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pan for 15 minutes.

Unmold the cake while it's still a little warm by running a paring knife around the sides of the cake and inverting onto a serving platter. If any caramel or mango slices stick in the pan scrape them out with a small spatula and replace them on the cake while still warm.

Serve warm or room temperature.



If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The best substitute for fresh buttermilk is dry buttermilk. Otherwise use a 1/2 cup of whole milk with 1 1/2 teaspoons of lemon juice or white vinegar added.




bottom of page