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Healthy Recipes for 6/13/24 Produce Basket

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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Entrée ( Main Course)

Sweet Potato Soup with Cannellini Beans and Rainbow Chard



8 cups water or low-sodium vegetable broth

2 leeks (approximately 6 ounces), thinly sliced

2 to 3 large, sweet potatoes (2 pounds), peeled and uniformly cubed

2 (15-ounce) cans cannellini beans, rinsed and drained

1 pound rainbow chard, leaves and stems chopped (see notes)

Zest and juice of 1 lemon (about ¼ cup juice)

2 tablespoons sun-dried tomato powder (see notes)*

Chopped Italian parsley, for garnish (optional)


In a large soup pot, bring the water or broth to a boil.

Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.

Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.

Add the beans and cook for 2 minutes more. Remove the pot from the heat, and stir in the chard just until it wilts. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest.

** Note: Some local stores and websites carry salt-free sun-dried tomato powder. Or you can make your own at home, by grinding store-bought or homemade no-salt, no-oil sun-dried tomatoes in your blender or coffee grinder.

Side #1

Carrot Salad with Parsley and Onion


For the salad

3 medium-sized carrots grated fine

1 cup of chopped parsley

1 large onion chopped

You can also add additional ingredients, (not all at once) but raisins, bits of dates, peaches, strawberry, cranberries (for a Christmas salad) to add a little sweetness to the salad.

To add crunch, any of your favorite nuts will work well. You can also add other varieties of greens to the carrot salad.

For the oil dressing

2 cloves of garlic minced or grated fine

1 teaspoon of cumin powder

4 tablespoons of olive oil

1 teaspoon of lime or lemon juice1 teaspoon of honey or sugar(optional, only if you need a little sweetness to the salad)

Salt to season


Add the grated carrot, parsley, and onion into a large bowl

In a separate smaller bowl, add the minced garlic(2 cloves minced), cumin powder(1 tsp), olive oil(4 tbsp), lime juice(1 tsp), and season with salt.

Combine well, taste, and adjust seasoning as you need.

To add sweetness to the salad try mixing in honey or sugar (1 tsp, optional).

Serve and enjoy,

Side #2

Brussel Sprout & Pear Salad with Dijon Vinaigrette



For the Salad:

2 cups Brussel sprouts about 15 sprouts

4 cups fresh arugula or greens of your choice, spinach is also great

1 pear chopped

1/2 cup almonds or pecans

1/2 cup raisins, dried cherries, or cranberries optional

For the Dressing:

1/2 cup avocado oil or olive oil

1 tbsp dijon mustard

1 tbsp red wine vinegar or apple cider vinegar

1 tbsp fresh lemon juice

1 tsp dried basil

1/2 tsp salt + more to taste

1/2 tsp freshly ground pepper


Begin by cutting your sprouts in half and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the Brussels are "chopped".

In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.

To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for later use. Adjust the dressing to your taste!

Season with additional salt and pepper to taste.


Apricot Ice Cream Recipe

PREP 30 mins



1 lb fresh apricots

1/2 cup sugar

2/3 cup whipping cream

2/3 cup combined cooking juices and water


Pit the apricots.

Cook over medium heat, in a little water, covered, until mushy.

Drain them carefully, reserving the cooking juice.

Either blend them or force them through a sieve.

Measure the cooking juices, adding water to make 2/3 cup if needed. Make a syrup of this liquid and the sugar, cooking them over medium heat for 10 minutes.

When the apricots are cool, add the syrup and mix well (or blend).

Whip the cream and stir it into the apricot mix.

Pour into a container and freeze until semi-solid – a couple of hours.

Stir, pushing the more solid parts from the sides towards the center. Mix well.

Cover again and freeze until hard. Serve.

Meal # 2

Entrée (Main Course)

Stew with Rutabagas, Roots, and Greens

Prep Time 15 mins Cook Time 45 mins


4 tbsp butter

1 large onion, chopped

1 tsp ground nutmeg

2 tsp kosher salt (add more in step 7 if needed)

1 pound rutabaga, peeled and cut into 1" pieces (1 medium rutabaga)

1-pound carrots, cut into 1.5" pieces (6-8 medium carrots)

1-pound turnips or radishes, cut into 1.5" pieces (6-8 medium turnips or 1 large radish. Use turnips for a sweeter flavor or radish for a more earthy taste.)

2 bay leaves

12 sprigs fresh thyme, leaves only (2 tsp thyme leaves)

3¼ cups vegetable, beef, or chicken stock (reserve ¼ cup cold broth to mix with cornstarch)

2 tbsp corn starch

2 cups rough chopped greens (spinach, kale, or Swiss chard)

freshly ground pepper

1/2 cup heavy cream


Heat butter in soup pot or Dutch oven over medium heat for 5-8 minutes, or until the butter has browned slightly and emits a nutty aroma.

Add onion, nutmeg, and 2 tsp kosher salt. Stir to coat the onions. Turn up heat to medium-high. Cook 8-10 minutes, stirring occasionally, until onions are fragrant and beginning to brown.

Add rutabaga, carrots, turnips or radishes, bay leaves, and thyme. Stir to coat. Cook over medium-high heat for 8-10 minutes, or until veggies begin to soften slightly.

Add stock and cover to bring to boil. Lower heat to keep stew at a simmer, and cook for 10 minutes or until vegetables are at your preferred tenderness.

Stir together corn starch and reserved ¼ cup cold broth. Slowly add to hot stew, stirring thoroughly to combine. Continue to cook for 5 minutes, or until cornstarch activates and stew thickens slightly.

Add chopped greens. Cook for 1-2 minutes until wilted.

Turn off heat. Taste. Add salt if needed. Add freshly ground black pepper. Stir in cream and serve.


To make some tasty leftovers, double this recipe, and freeze in serving size portions for a quick lunch. This stew pairs wonderfully with crusty bread or skillet cornbread.

Side #1

Grilled Sweet Potato Fries with Parsley Tahini Sauce

Prep : 5 mins Cook : 25 mins Total Time : 30 mins Serves : 6


4 medium sweet potatoes (1075 grams)

1 tablespoon avocado oil

salt and pepper, to taste

optional: fresh parsley for topping

Parsley Tahini Sauce

3 tablespoons tahini

3 tablespoons lemon juice

1 cup packed fresh parsley

3 tablespoons water

salt and pepper, to taste


Heat grill to medium-high heat (about 375-400 degrees). While the grill heats up, cut sweet potatoes into wedges and toss with avocado oil, salt, and pepper.

Once grill is hot, place sweet potatoes directly on grill. Grill for about 25-30 minutes until slightly charred on the outside and soft in the middle. You will have to flip/move them around halfway through to make sure they all get evenly cooked.

While sweet potatoes cook, make the sauce. Combine all ingredients into a Vitamix or high-powered blender. Blend for 30 seconds until combined. If you want a thinner sauce, add more water.

Top fries with fresh parsley and serve with sauce. Enjoy!

Side #2

Carrot Banana Curry


2 pounds carrots, sliced (slant cut 1/4” or so)

2 cups fresh orange juice

1 teaspoon salt


4 tablespoons butter or ghee

1 ripe banana, thinly sliced

1/4 cup raisins

6 cardamom pods, seeds only

2 teaspoons turmeric

1 tablespoon cumin seeds

1 1/2 teaspoons yellow mustard seeds

1/4 teaspoon cayenne pepper

1 teaspoon madras curry powder

1 tablespoon cornstarch, optional


In a medium saucepan, place carrots, orange juice, salt and enough water to cover the carrot slices completely cook over medium heat for about five minutes.

In a medium skillet, melt butter and add cardamom, turmeric, cayenne, and curry; stir for a bit to incorporate all the spices. Then, add the spices back into the carrots, Use some of the simmering liquid to deglaze the skillet. Add the raisins and banana slices to the pot. Turn the heat down to a simmer and let the flavors meld over the next 30 minutes or so.

OPTIONAL: To thicken the curry, remove about a cup of the liquid from the dish and whisk into it the cornstarch to make a blended slurry, then add this slurry back to the main dish and stir until it has thickened a bit.

Total time: 1 hr

Yield: 6 to 8 servings


The original recipe calls for creating a slurry out of some of the liquid from the curry and the cornstarch if you need to thicken it. I found that cooking the sauce longer and reducing the liquid creates a nice consistency.



Makes 4 servings


2 large ripe but firm pears, Bartlett preferred

4 tablespoons unsalted butter, melted

1/3 cup brown sugar, packed

1 teaspoon vanilla extract

2 teaspoons granulated sugar

1/4 teaspoon ground cinnamon

1/4 cup whipping cream


Preheat oven to 350 degrees.

Peel pears, cut in half lengthwise, and remove cores. Lay each half-cut side down. Slice the pear almost, but not entirely through to the bottom. This gives them an attractive look after baking.

Melt butter in a small bowl. Brush the tops of the pears lightly with butter.

Stir brown sugar and vanilla into remaining butter. Spread on the bottom of a 9-inch pie plate. Arrange pears cut side down in brown sugar.

Stir together granulated sugar and cinnamon. Sprinkle over tops of pears. Cover with foil and bake for 30 to 45 minutes or until pears are tender when tested with a knife. Remove pears to plates.

Pour syrup into a small saucepan. Add cream and bring to a boil. Boil slowly until thickened slightly. Spoon over pears.

Meal # 3

Entrée (Main Course)

Colorful Chard and Chicken Stir Fry


½ cup chicken broth

½ teaspoon corn starch

1 teaspoon soy sauce

1 to 2 teaspoons olive oil or cooking oil of your choice

2 cups chopped chicken breast (raw, from one massive BSCB)

1 large bunch Swiss chard which was about 1½ cups chopped stems and 2-3 cups sliced leaves

½ cup chopped spring onions (white and light green parts) or the onion of your choice*

1 cup shredded root vegetables such as radish and/or carrot

to serve--hot cooked rice, Chinese pancakes, hoisin sauce if desired


In a small bowl or 1 cup measuring cup, mix chicken broth, corn starch, and soy sauce together with a whisk. Set it aside.

Preheat a large (12 inch) skillet over medium high heat. Grab a cover for it--a lid, a piece of foil [not a plastic cutting board my darling son].

When the skillet is hot, add 1 teaspoon oil and the chicken. Cook 5-8 minutes, flipping once, until the chicken is lightly browned on both sides. Transfer to a plate.

Add in the second teaspoon of oil if necessary, and when it's hot, add in the chard stems, the onions and shredded root vegetables. Stir to coat the vegetables with oil, then cook for 3 to 5 minutes until they start to soften. Add in the chard leaves, stir to combine, then add back in the cooked chicken.

Once everything is thoroughly mixed in the skillet, push it to the edges to make room in the middle.

Pour the chicken broth mixture into the center of the skillet. When it begins to bubble stir the vegetables from the edges into the center so that everything gets coated with the sauce.

Cover and let cook for 3 minutes until heated through.

Remove from heat and serve over rice or wrapped up in pancakes with a dab of hoisin sauce.

Side #1

Roasted Broccoli, Brussels Sprouts, and Onions



1 pound Brussels sprouts cleaned and halved

1 pound broccoli florets

½ onion chopped

3 tablespoons bacon grease

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika


Preheat oven to 400 degrees F.

Mix all veggies in a bowl with the bacon grease and spices.

Pour veggies onto a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly and serve immediately.


Tip: For super crunchy Brussels sprouts, arrange them cut side down on the sheet pan.

Side #2

Raw Rutabaga Salad with Apples

PREP TIME:15 MINS TOTAL TIME:15 MINS Servings: 4 cups


1 rutabaga - trimmed and peeled

2 small apples - or 1 large apple

1 cup finely chopped kale

½ cup chopped walnuts

5 pitted dates - sliced: more to taste

For the dressing

¼ cup olive oil

2 tablespoon apple cider vinegar

1 tablespoon honey

2 teaspoon Dijon mustard


Prepare the rutabaga and apples by slicing them into matchsticks with a knife or by using a julienne peeler. You can also grate the rutabaga and apples with a hand or box grater. I prefer to peel the rutabaga but keep the peels on the apples. Combine the slices with the finely chopped kale in a large bowl. Add the walnuts and dates.

In a separate bowl, combine the ingredients for the dressing and whisk until smooth. Pour over the salad ingredients and toss until coated.

This dish is best served right away or chilled for a short time period (~20 minutes), since the apple can start to brown after a while.

Store leftovers in an airtight container for up to 3 days.

Feel free to substitute other dried fruit for the dates, such as dried apricots, or other nuts for the walnuts, like pecans or pistachios.


Apricot Tart Recipe

PREP30 mins COOK TIME40 mins YIELD1 8-inch tart


1 lb fresh apricots

2 tbsp sugar

1/2 tsp vanilla

1 cup all-purpose flour

4 tbsp butter

1/4 cup sugar

1 egg yolk (beaten)

1-2 tbsp water

Zest of one-half medium lemon


Preheat oven to 450° F (230° C).

Method for pastry crust:

In the food processor:

Blend the butter into the flour. Add the sugar and lemon zest and process until the mixture looks sandy. Add the yolk and 1 tablespoon of water. If the dough is flexible and holds together well, add no more water. If it’s not coming together, add water by teaspoons, processing after each addition and stopping when a ball of dough forms.

By hand:

Sift the flour into a large bowl. Rub the butter into it until sandy. Add sugar and mix well. Add beaten yolk, lemon zest and 1 tablespoon of water. Add more water by teaspoons to make a flexible dough. Knead lightly for a few minutes.

Roll the dough out lightly on a floured surface. Place it in a greased tart or pie pan. If your kitchen is very warm, put it in the fridge for the few minutes it takes to prepare the filling.

Method for apricot filling:

Halve the apricots and remove the pits. Set them to macerate in the sugar and vanilla while preparing the crust.

Cook the apricots, with any juices, covered, over low heat for 5 minutes.

Remove the apricots from the liquid. Keep the liquid in the pan.

Arrange the apricot halves in a circle on the pastry. Dust the edges with sugar.

Bake for 10 minutes.

Lower the heat to 375° F (190° C) and bake 30-40 minutes longer, until the crust is baked.

While the tart is in the oven, reduce the liquid from the cooked apricots to a syrup by boiling it down. If there are only a few tablespoons to begin with, augment it by adding 2 tablespoons of sugar and 2 tablespoons of water and cooking it all down together.

When the tart is baked, remove it from the oven and pour the syrup over it.

Serve cold.





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