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Healthy Recipes for 5/23/24 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)


Coconut & Rainbow Chard Baked Potato




1 sweet potato, baked

1 tablespoon coconut oil

Salt to taste

1 clove of garlic, sliced

2 cups rainbow chard, very thinly sliced

1 teaspoon lemon juice

Toasted coconut chips

Pomegranate arils



While warm, but cool enough to handle, cut the potato lengthwise and gently pull open. Using a fork, fluff the inside of the potato. Add half the coconut oil and season with salt and continue to fluff until the coconut oil is melted and thoroughly combined.

In a skillet, heat remaining coconut oil over medium heat. Add the sliced garlic and cook for about 30 seconds. Add the chard and lemon juice; cook and stir until the greens begin to soften. Add a splash of water, cover the skillet, and turn off the heat. Let stand for about 1 minute.

Stuff the chard into the potato. Sprinkle over the coconut chips and pomegranate. Serve immediately.

Note: If your sweet potato is cold out of the fridge, wrap it in a paper towel and reheat in the microwave in 30-second intervals until just warm. 

Side #1


Roasted Beets and Sauteed Beet Greens


Prep Time:10 mins Cook Time:1 hr Total Time:1 hr 10 mins Servings:4





1 bunch beets with  greens


¼ cup olive oil, divided


2 cloves garlic, minced


2 tablespoons chopped onion (Optional)


salt and pepper to taste


1 tablespoon red wine vinegar (Optional)





Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.


Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.


When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion and cook for a minute. Tear the beet greens into 2-to-3-inch pieces and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.





Side #2



Portobello Mushroom Dogs


Prep time 10 mins Cook time 8 mins Total time 18 mins Serves: 4


Skip the packaged veggie dogs at your next cookout and try these easy mustard-balsamic-marinated portobello dogs! Vegan.




2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon yellow mustard

Salt & pepper

2 large portobello mushrooms, sliced into 4 long slices each


½ cup red onion

½ cup chopped tomatoes

Squeeze of lime

Salt & pepper

Yellow mustard

4-5 hot dog buns

Ketchup on the side (optional)

1 serrano pepper, thinly sliced (optional)




In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.

Preheat your grill or grill pan. In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.

Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side). Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and a swirl of mustard.







Quinoa Banana Bread

PREP TIME 15 mins COOK TIME 45 mins TOTAL TIME 1 hr SERVINGS 4 mini loaves





2 cups flour

1 ½ teaspoons baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 whole eggs (lightly beaten)

1 cup sugar

½ cup salted butter (melted)

3 medium bananas (mashed (1 ½ cups))

1 cup cooked quinoa (cooked and cooled)



Measure dry ingredients into a bowl and mix

In another bowl, mix eggs, sugar, and butter together

Fold in bananas

Mix in dry ingredients

Mix in quinoa

Spray loaf pans and divide batter between 4 mini loaf pans

Bake at 350 degrees for 45-50 minutes.


Use cooked and cooled quinoa - you need one cup of already cooked quinoa for the bread.

I used four mini loaf pans. If using large pans increase baking time by 5-10 minutes.

Cut each mini loaf into 8 slices.

Test for doneness with a toothpick inserted into the middle of a loaf. If the toothpick comes out clean, the bread is done. 







Meal #2

Entrée (Main Course)


Simple Vegan Portobello and Rice Stuffed Peppers






3 bell peppers

1 onion chopped

3 cloves garlic minced

1 portobello mushroom chopped

1 cup diced zucchini

1 teaspoon each dried basil, oregano, thyme

1 ½ cups cooked brown rice

1 cup marinara sauce

½ teaspoon red pepper flakes

salt and black pepper


Nutritional yeast

Dairy-free cheese

Vegan parmesan cheese



Preheat oven to 350 °F.

In a saucepan over medium heat, sauté onion until soft. Add garlic, mushroom and spices and continue sautéing until mushrooms reduce in size. Stir in cooked rice and marinara sauce and sprinkle with red pepper flakes and salt and pepper to taste.


While vegetables are cooking, cut peppers in half, removing the seeds and stems. Place the peppers in an oven-proof dish. When the filling is ready, fill peppers until full. Pour ⅓ cup of water on the bottom of the dish. Cover tight with foil and bake for 25 minutes.

Remove foil and bake 5-10 minutes more until peppers are soft. If using some type of cheese, sprinkle the cheese on the peppers when you remove the foil. If using nutritional yeast or Vegan Parmesan Cheese, you can just sprinkle it on right before serving.


Everyone can top their own pepper their way - like regular cheese if they aren't vegan.



Side #1


Roasted Rainbow Carrots with Orange Brown Sugar Glaze


PREP TIME 5 minutes COOK TIME 25 minutes TOTAL TIME 30minutes  SERVINGS 6





1  orange

2 pounds rainbow carrots, peeled and cut into bite size coins (see note 1)

4 cloves garlic, sliced

½ bunch fresh thyme stems, plus more for garnish

2 tablespoon olive oil

kosher salt + fresh cracked black pepper

2 tablespoon light brown sugar

1 tablespoon unsalted butter

1 teaspoon flat leaf parsley, chopped


Preheat oven to 425.

Use a vegetable peeler to peel strips of zest from the orange.

Add the orange zest, carrots, garlic, and thyme to a sheet pan. Toss with olive oil and season with salt + pepper. Roast for 20 minutes.

Meanwhile, juice the entire orange into a small saucepan. Stir in brown sugar. Heat over medium heat until it comes to a bubble, then simmer 5 minutes longer. At the end, stir in unsalted butter until melted.

After 20 minutes, drizzle the orange glaze over the carrots and toss together. Roast for another 5 to 10 minutes.

Remove and discard woody thyme stems. Transfer carrots to a serving dish and garnish with parsley and additional thyme.


Carrot size: Whether making straight or bias-cut coins, go for about 1/2-inch thick on the widest part of the carrot. As it gets narrower, you can cut them thicker. Shoot to have similarly sized pieces so they cook at the same rate, but don’t fuss over it too much. You can also use baby rainbow carrots.

Make ahead tips: You can make the orange- brown sugar glaze ahead of time. If it’s the same day, cover and store it on your counter until it’s time to glaze; or make it a day ahead and store it in the fridge in an airtight container. If you’re short on oven space, you can roast and glaze the carrots ahead of time and reheat them at 350°F for 10-15 minutes (or in the microwave if needs must). They are best when freshly roasted.

Storing leftovers: Transfer cooled carrots to an airtight container and refrigerate. Enjoy up to three days. Warm them as stated above, but keep in mind their texture and flavor won’t be like just roasted.




Side #2


Spring Mix Salad with orange vinegrette


Prep Time: 15 minutes Yield: 4





8 cups spring mix salad greens

1 large carrot

1/4 small red onion or 1 shallot

¼ cup feta cheese crumbles (or goat cheese crumbles; optional)

¼ cup chopped pecans, walnuts, almonds, or pistachios

1 apple, sliced or diced (optional)


Orange Vinaigrette dressing

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon orange zest

2 tablespoons honey or maple syrup

¼ teaspoon kosher salt

½ cup olive oil



In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.

Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.




Make the dressing:

In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, honey, and kosher salt.

Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store refrigerated; the dressing will solidify when cooled so bring to room temperature before serving.



Prepare the vegetables:

 Slice the onion and if desired, soak it in cold water while preparing the rest of the salad (to remove the bite). Or, slice the shallot into rings. Peel the carrot into ribbons or julienne it. Chop the nuts.

Serve: Place the spring mix greens on a platter or salad plate, and top with carrots, onion, feta crumbles, and chopped nuts.

Drizzle with dressing and serve (use about 1 to 1 ½ tablespoons dressing per serving).











Double Chocolate Zucchini Bread


MAKES 1 (8x5-inch) loaf



8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

1 cup granulated sugar

2 large eggs

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

2 cups coarsely grated zucchini, from 1 large zucchini

1 1/3 cups all-purpose flour, plus more for the pan

1/2 cup semisweet chocolate chips





Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350°F.

In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time until completely combined. Stir in the cocoa powder, vanilla extract, salt, and baking powder. Fold in the grated zucchini, then add the flour and chocolate chips to the bowl. Stir until just combined.

Transfer to the loaf pan and spread into an even layer. Bake until a toothpick inserted into the center of the loaf comes out clean (although there might be some melted chocolate on it from the chocolate chips), 50 to 60 minutes. Let the bread cool in the pan for 10 minutes. Flip out onto a wire rack and cool completely before slicing and serving.


Optional finishes: If you'd like, dust with powdered sugar or cocoa powder for a simple finish. For a decadent twist, frost the cooled bread with chocolate frosting.


Storage: The zucchini bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days.






Meal # 3

Entrée (Main Course)


Silky Roasted Zucchini Sauce with Garlic and Peppers

PREP TIME 10 mins COOK TIME 1 hr 30 mins TOTAL TIME 1hr 40 mins




2 medium zucchini

2 bell peppers

1 head garlic

3 tablespoons olive oil

1.5 teaspoons salt




Preheat the oven to 325 F (165 C).

Chop the zucchini into large chunks, about 1 inch in diameter, and place it into a large bowl.

Core the peppers and slice them into somewhat fine strips. The peppers take longer than the zucchini in the oven, so chopping them smaller will help even out the cooking time. Add them to the bowl too.

Mince or grate the garlic finely and add it to the bowl.

Add the salt and olive oil to the bowl and toss very well until everything is coated nicely.

Spread the veggies onto a heavy baking tray or dish. They should just fit in a single layer without too much extra space around, otherwise, they could burn. If you don’t have the right-sized roasting vessel, you might need to split the mixture up among two or three dishes.

Roast the veggies for 30 minutes, then stir/toss and continue to roast for 1.5 hours or until the zucchini and peppers are soft enough to be mashed easily with a fork.

Mash the zucchini and peppers with a fork or a potato masher until they reach the desired level of silky chunkiness.

Taste for seasoning and adjust with salt if necessary. Serve over pasta of choice. 





Side #1


Rainbow Carrots and Beetroot Salad with Yoghurt Dressing






5 medium sized fresh beetroot

10 rainbow carrots

100gr Greek yoghurt

2 tbsp, olive oil

1 drop, Marjoram Essential Oil (or 1/2 Tbsp fresh Marjoram)

1tsp, lemon juice

1tsp, lemon zest

1/4 tsp, fennel seeds

1/2 Tbsp, honey

salt and pepper, to taste

Small handful of fennel tops (optional)



Heat the oven to 180°C. Scrub the beets under a cold running tap and peel the carrots. Halve the beetroot. Put in a large roasting tin. Drizzle with half the olive oil, salt and pepper. Then roast the beets for 30 minutes first and then put the carrots in the oven for another 15-30 minutes until the beets are tender and the carrots are lightly caramelized and soft.


Combine the yogurt with lemon juice, lemon zest, remaining olive oil, toasted fennel seeds, chili flakes, honey. Mix well. Add one drop of Marjoram oil / fresh Marjoram and mix once more.

Arrange the roasted veg on a platter and spoon over the yogurt dressing. Finish with a scattering of fennel tops, if using, and a drizzle of olive oil. 





Side #2


Roasted Peppers and Zucchini


Prep: 20 mins Cook: 30 mins Infusing Time: 30 mins Total: 80 mins Servings: 8 servings




■ 1 large red bell pepper, seeded and cut in eighths

■ 1 large green bell pepper, seeded and cut in eighths

■ 1 large orange or yellow bell pepper, seeded and cut in eighths

■ 2 small summer squash, cut into thick crosswise pieces

■ 2 medium zucchinis, cut into thick crosswise pieces

■ 1 medium onion, cut into eighths

■ Fine salt, to taste

■ Freshly ground pepper, to taste

■ 1 tablespoon rice or sherry vinegar

■ 2 sprigs fresh thyme, leaves picked, more for garnish

■ 1/4 cup olive oil

■ 1 to 2 medium garlic cloves, minced




Position a rack in the center of the oven and heat to 450 F. Add the peppers, squash, zucchini,

onion, salt, pepper, vinegar, and thyme leaves to a large glass or ceramic baking dish. Add the

olive oil and toss to coat. Roast for 15 minutes. Remove the pan from the oven, add the garlic, and toss to distribute evenly.

 Continue roasting until the vegetables are tender and the edges are brown, about 15 minutes

longer. Adjust the seasonings, garnish with more thyme, if desired, and serve.


If you want a simple, all-veggie meal, serve up a bigger portion of roasted vegetables with toasted garlic bread and a dry white wine like sauvignon blanc, pinot grigio, or a dry Orvieto. 












Ready In:40minsServes:4



2 apples, peeled,cored and thinly sliced

2 bananas, split lengthwise and cut in half

1⁄2 lemon, juice of

1⁄2 cup dark brown sugar

1⁄4 cup light brown sugar

1 cup apple juice

1⁄2 teaspoon ground cinnamon

1 teaspoon vanilla




Preheat oven to 450 degrees.

Combine apples and bananas and put into a shallow baking dish.

Sprinkle with lemon juice.

Combine the remaining ingredients except vanilla in a saucepan and boil until sugar is dissolved.

Remove from heat, add vanilla, and pour over bananas and apples.

Bake in 450-degree oven for 20 minutes, or until juices are bubbling.







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