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Healthy Recipes for 5/9/24 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)

Creamy Potato Kale Soup


PREP TIME: 15 mins Cook TIME: 25 mins  TOTAL TIME: 40 minutes  YIELD: 8




5 tablespoons butter

1 large yellow onion, roughly chopped

3 large potatoes, peeled and roughly chopped

8 cups chicken or vegetable broth

2–3 cups chopped kale; stems removed

2 cups milk

salt and pepper to taste



Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.

Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back the pan and stir in the milk and the remaining 2 cups broth depending on how thick you want the soup to be. Season with salt and pepper and serve with yummy paninis, toasted wheat bread, or crackers, cheese, and hummus.



This recipe is very adaptable – add more herbs, use more potatoes, more kale, more broth, etc. Also note: the more kale you add, the more bright green your soup will be! Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sauteed and golden, but not totally mushy.





Side #1


Summer Squash and Leek Gratin


Serves 8




2 large leeks, white and lightest green parts only

2 pounds yellow summer squash (about 4 medium)

½ cup (1 stick) unsalted butter, divided

2 teaspoons fresh thyme leaves (stripped from the stalks)

2 Tablespoons all-purpose flour

1 teaspoon kosher salt

1 teaspoon black pepper

1 cup milk, heated in the microwave or a small pan until hot to the touch

¾ cup grated gruyere cheese

½ cup bread crumbs



Slice the leeks in half, then slice the leeks into thin half-moons. Place in a colander and rinse well, then leave to drain for a few minutes. Thinly slice the squash – I use a mandolin, but the slicing blade of a food processor also works, or a knife and a little patience.

Melt 6 Tablespoons of the butter over medium heat in a large, deep-sided sauté pan or a Dutch oven (you need room to stir the squash around). Add the leeks with some water clinging to them and stir to coat with the butter. Cook, stirring frequently, until the leeks are soft and glassy, do not let them brown, about 15 minutes. Add the squash and stir to coat in the butter and combine with the leeks. Cook until the squash is tender and floppy, about 5 minutes. Sprinkle over the thyme leaves, the salt and the pepper and stir to combine. Sprinkle over the flour and stir until there is no dry flour left visible in the pan and cook for about 2 minutes. Stir in the hot milk and bring to a bubble. Cook until the milk has thickened and created a nice sauce for the vegetables, about 5 minutes. Transfer everything to a buttered 2-quart baking dish. If you are making this ahead, leave to cool before proceeding.


Toss the gruyere and breadcrumbs together in a small bowl, then sprinkle evenly over the top of the gratin. Cut the remaining 2 Tablespoons of butter into small pieces and dot over the top of the gratin. You can cover the cooled dish at this point and refrigerate for several hours, or bake immediately. Preheat the oven to 350 degrees and bake until bubbly and golden on the top, about 20 minutes.







Side #2


Simple Orange Cinnamon Acorn Squash Rings


PREP TIME 5 mins  COOK TIME 1 hr  TOTAL TIME 1 hr 5 mins




1 acorn squash

nonstick spray

¼ cup orange juice

½ teaspoon cinnamon

⅛ teaspoon salt

⅛ teaspoon black pepper




Preheat the oven to 350° F.

Slice the acorn squash into rings of about 1 ½ inches thick. Scoop out the seeds.

Place the squash rings in a baking sheet sprayed with non-stick spray. Brush them with orange juice and sprinkle with cinnamon, salt, and pepper.

Bake for an hour or until tender and lightly browned.







Mother's Day Baked Apples


Makes 4




4 large baking apples

half a lemon

1/2 cup raisins or dried cranberries

2 tablespoons finely chopped almonds or hazelnuts

4 tablespoons honey or maple syrup

1 cup orange juice, apple juice or cider


1 tablespoon butter or solid coconut oil, cut into 4 pieces



Preheat the oven to 375 degrees. Wash the apples, remove the cores and seeds, leaving about 1/2-inch on the bottom. Peel the apples halfway down from the stem end on top. Rub the cut surfaces with the cut side of the lemon. Put the apples in a baking dish. In a small bowl, mix the raisins, nuts, one tablespoon of the honey or maple syrup and 3-4 tablespoons of the juice. Stuff this mixture into the apple hollows. Pour the remaining honey and the remaining juice over the apples. Sprinkle the apples lightly with cinnamon. Dot the tops with butter. Bake the apples for about 45 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.


Meal #2

Entrée (Main Course)





Ready In:1hr 15mins  Serves:4-6




1lb  potatoes, peeled and thinly sliced

1 ¼ cup leeks or onions, thinly sliced

1 cup carrots, peeled and thinly sliced

6 fresh basil leaves, torn or 6 fresh parsley sprigs, chopped

salt and pepper, to taste

2 oz cheddar cheese, grated

olive oil, for brushing and drizzling



Heat the oven to 350°F.

Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper.

Spread evenly in the dish, cover with foil and bake for 60 minutes or until vegetables are tender.

Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.

Serve hot straight from the dish.





Side #1


Sabu's Purple Kale Salad


SERVES 2 - 4



2 bunches purple kale

2 gala apples

1/4 cup toasted pecans

1/4 cup olive oil

2 lemons

1 lemon for lemon zest

1.5 tablespoons apple cider vinegar

1/2 tablespoon maple syrup

1 teaspoon freshly-ground black pepper

1 pinch salt




Mix the apple cider vinegar, maple syrup, pepper and olive oil.

Using a grater, zest the lemon into the bowl.

De-stem the kale leaves and tear them into small pieces over the bowl. Massage kale for 5 minutes. (Yes, literally.)

Add the olive oil.

Cut the apple into quarters and then thinly slice the quarters and add into the bowl.

Add in toasted pecans, salting to taste.


Side #2




Ready In:45 mins  Serves:4




4 tablespoons unsalted butter

1 tablespoon oil

1 small shallot, finely chopped

1 lb turnip, small, quartered

1 1⁄4 cups orange juice, freshly squeezed

1⁄4 teaspoon salt (more or less)

1⁄8 teaspoon pepper (more or less)

1 orange, zest of, slivered



Heat butter & oil in saucepan & cook shallot gently, stirring occasionally, until soft but not colored, about 3 minutes.

Add turnips to shallot & continue heating.

Shake pan frequently until turnips start to absorb butter & oil, about 7 minutes.

Pour orange juice onto turnips, then simmer gently for about 30 minutes, until turnips are tender & OJ is reduced to a buttery sauce.

Season with salt & pepper, if required.

Serve hot, garnished with thin slivers of orange zest.






Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake)

Prep Time:15 mins  Cook Time:45 mins  Total Time:1 hr  Yield:15 servings




⅔ cup milk

¼ teaspoon vinegar

1 cup white sugar

10 tablespoons vegetable oil

½ cup brown sugar

¼ cup butter, melted

1 ¼ teaspoons baking soda

1 ¼ teaspoons baking powder

½ cup oats

2 cups all-purpose flour

1 cup mashed bananas



Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Mix milk and vinegar together in a bowl.

Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.

Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Cook's Note:

You can use an electric mixer, but it's a good idea to stir by hand once you add the bananas. This way you still get some yummy little chunks here and there.





Meal # 3

Entrée (Main Course)


apple, leek, and gruyere grilled cheese


Serves 4




4 large leeks, white and light green parts only, quartered lengthwise

1 tbsp butter, plus more for the bread

1 tbsp olive oil

1/4 tsp ground nutmeg

kosher salt and freshly ground black pepper

1 medium Granny Smith apple, unpeeled, cored, and thinly sliced

8 oz Gruyere, shredded

1 loaf good hearty bread (I used a rosemary-infused loaf from Whole Foods)




Bring a medium pot of salted water to a boil.

Rinse the leeks well, separating them into layers and washing each. Blanch them in the boiling water for 2 minutes, then drain them and run them under cold water for a minute or so.  Dry well with paper towels. Chop the cooked leeks into smaller, more bite-sized pieces.

In a large nonstick saucepan, heat the butter and the olive oil until melted.  Add the leeks and nutmeg to the pan, then season with salt and pepper to taste.  Cook over medium heat until the leeks are caramelized and starting to brown in places, about 5 minutes.  Add in the apple slices and saute until they are soft, another 4 minutes.  Remove from heat.

Place 1/4 of the leek/apple mixture on one slice of bread. Top with some of the shredded Gruyere.. Place another slice of bread on top to form a sandwich.  Using a thin pat of butter, lightly butter each side of the sandwich.  Heat a small skillet over medium-high heat.  Add sandwich to the skillet, pressing it down with a spatula as it cooks, about 2-3 minutes on each side or until the cheese is melted and the outsides are crusty.







Side #1


Acorn Squash with Carrots and Roasted Seeds


PREP TIME 15 mins  COOK TIME 35 mins  TOTAL TIME 50 mins  SERVINGS 6 cups





1 Acorn Squash

About 5 Chopped Carrots

5 sprigs each of fresh Rosemary and Thyme a sprinkle each of dry would work too

2 teaspoon olive oil

Kosher Salt



Preheat the oven to 425 degrees.

Cut the squash in half

Scoop out the seeds and place in a strainer. Separate the pulp from the seeds and rinse.

Cut the squash in about ½ inch chunks.

Lay the seeds on a aluminum lined cookie sheet sprayed with non-stick cooking spray. Spray the tops and sprinkle with kosher salt. Roast for about 10 minutes.

While the seeds are cooking, prepare the carrots

Cut them in about ½ inch chunks. By this time the seeds should be done.

Remove the seeds from the cookie sheet but don't throw out the aluminum foil. We are going to reuse it.

Put the squash, carrots, olive oil and herbs in a large bowl...toss and put on the cookies sheet. Sprinkle with kosher salt and roast for about 25-35 minutes until the squash is soft.

Serve by sprinkling the toasted seeds on top. It adds a fun crunch and ups the presentation!

5 sprigs each of fresh Rosemary and Thyme



Only add the seeds right before serving. If they sit on the warm squash too long they will loose their crunch and start to soften.






Side #2


Sauteed Yellow Summer Squash with Leeks Recipe


This is ideal as a side dish at your next Bar-B-Que, Holiday meal or just as a stand-alone veggie plate.


With the melted Parmesan cheese and red pepper flakes, makes it even more flavorful!





3-large yellow summer squash, washed and dried


2-full size leeks, washed and dried


3 Tablespoons-Extra Virgin Olive Oil


2 cloves crushed garlic


2 Tablespoons crushed red pepper flakes





On medium heat, add extra virgin olive oil to pan. Heat until warm.


Slice yellow summer squash and leeks into 1/4 inch disk slices.


Chop and crush fresh garlic cloves.


Gradually add summer squash and leeks into warm olive oil.


Stir while cooking, until summer squash and leeks become translucent.


Sprinkle crushed garlic over the summer squash and leeks.


Cover with a tight pan lid. Leave on for about two minutes, or until garlic is cooked through.


Top with grated Parmesan cheese and crushed red pepper flakes.


Serve hot.






Orange Cream Granita





1 1/2 teaspoons orange zest


2 cups fresh orange juice (including pulp)


1/2 cup Simple Syrup *See note


1/2 cup half-and-half


2 tablespoons fresh lemon juice


1 teaspoon vanilla extract


Whipped cream (optional)


Chilled orange liqueur (such as Grand Marnier), optional





Whisk together the first 6 ingredients in a medium bowl; pour into a 9- x 5-inch loaf pan. Freeze 4 to 5 hours or until ice crystals form, stirring every hour. If desired, top each serving with whipped cream or a shot of chilled orange liqueur.


Note: To make simple syrup,  add equal amount of sugar and water to a saucepan. Bring to a boil, simmer until all sugar dissolves. Simmer 1 min longer. Let cool before adding to recipe.






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