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Healthy Recipes for 6/4/21

The following recipes are 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 https://www.gdorganics.com/book-online

This Week's Ingredients

Green Kale NC

Purple Potatoes

Yellow Squash

Portabella Mushrooms


Vidalia Onions

Fresh Basil

Fuji Apples



Meal 1

Healthy Squash and Kale Casserole

This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal. ... Less

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Level: Easy

Total: 1 hr 10 min

Prep: 15 min

Cook: 55 min

Yield: 6 servings


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2 tablespoons olive oil

1/4 of a medium yellow onion, chopped

6 cups finely chopped kale (about 5 ounces)

1 small garlic clove, minced

Kosher salt and freshly ground black pepper

1/2 cup low-sodium chicken broth

2 cups of 1/2-inch diced yellow squash (about 8 ounces)

2 cups of 1/2-inch diced zucchini (about 8 ounces)

2 tablespoons mayonnaise

3 cups cooked brown rice,

1 cup grated Swiss

1/3 cup grated Parmesan

1 cup panko bread crumbs

1 large egg, beaten

Cooking spray


Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.

Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.

Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.


Grilled Mixed Summer Vegetables

These easy grilled vegetables make the perfect Summer side dish.

Author: Amanda Prince

Prep Time: 1 Hour

Cook Time: 15 Minutes

Total Time: 1 Hour, 15 Minutes

Yield: 4–5 Servings 1x

Category: Sides, Vegetarian