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Healthy Recipes for 6/6/24 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)


Baked Eggplant with Tomatoes & Onions (Imam Bayildi) Recipe



1 1/2 lbs. sliced eggplant, any variety, about 1/2 inch thick

1 1/2 lbs. fresh tomatoes, chopped (or 1 15 oz. can diced tomatoes with juice)

1 15 oz. can tomato puree or sauce

1 lb. yellow onion, sliced

4-5 large cloves of garlic, finely chopped

4 to 6 ounces parsley, coarsely chopped

1 cup red wine (I like a cheap burgundy)

1/3 cup extra virgin olive oil, plus extra for oiling baking pan


crumbled feta



Preheat oven to 425 F.  Generously oil pan, lay eggplant slices down and allow to soak up some of the oil.  Flip the eggplant after the oil is soaked up and add more oil to allow the other side to soak in the oil, as well.  Yes, more oil.  Sprinkle salt onto each side of the eggplant. (Update: grill or broil your eggplant first until they are golden brown on the outside and slightly softened for the best flavor and texture!  If you broil them, set them on a rack over a pan and place it about 6 inches away from the element so as not to burn it.)

Put all remaining ingredients except feta into a large bowl and mix together.  Spoon out the mixture over the eggplant slices and smooth out the top.

Cover the pan loosely with foil (just lay the foil over the top, do not crimp down) and bake in the oven for 30 minutes, then remove the foil.  Stir the tomato mixture without touching the eggplant then continue to bake another 15 minutes.   Stir the top again and bake another 15 minutes, or until the onions are translucent.

Remove the pan from the oven, sprinkle the top with the crumbled feta cheese and return to the oven just until the cheese melts.  Remove from oven and allow to cool a little before serving.  Tastes fantastic with a slice of hearty bread like my whole-wheat sourdough bread.  Enjoy!











Side #1


Massaged Kale Salad with Parmesan Dressing


Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.

Prep/Cook Time: 30 Minutes, Servings: 6



2 bunches kale

½ cup freshly grated Parmesan cheese

⅓ cup extra-virgin olive oil

¼ cup lemon juice

3 large cloves garlic, minced

1 tablespoon reduced-sodium soy sauce

1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional)

½ teaspoon freshly ground pepper

¼ teaspoon salt





Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired










Side #2


Endive and Apple Salad

4 Servings




1/4 cup apple cider vinegar

1teaspoon Dijon mustard

1teaspoon minced shallot

1teaspoon sugar

3/4 cup canola oil

3heads of Belgian endive, halved lengthwise, cut crosswise into 1/2-inch pieces

1cup torn escarole leaves

1/2 medium apple, cored, cut into 6 wedges, thinly sliced crosswise




Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.






Nectarine Custard Pie

This is a delicious and simple custard pie to make. You can make it with ripe or not so ripe nectarines. It's fantastic either way!

Cook time: 40 Min  Prep time: 15 Min  Yield: 8



1 refrigerated pie crust

3/4 c buttermilk

3/4 c sugar

2 eggs

1/4 c all purpose flour

1/8 tsp salt

4 c chopped nectarines





1. Preheat oven to 425 degrees.

2. Whisk together (by hand works great) buttermilk, sugar, eggs, flour, and salt until smooth.

3. Put the pie crust into a 9" pie plate. Spread the chopped nectarines in the crust. Pour buttermilk mixture over them.

4. Bake 40 minutes or until just set, covering crust edges if over-browning. Cool completely. Serve with Redi-Whip if desired.






Meal #2

Entrée (Main Course)


Roasted Eggplant with Tahini, Beets and Chickpeas


Roasted eggplant is topped with creamy tahini, sweet beets and roasted chickpeas that is hearty enough as a Mediterranean vegetarian entree.










2 large eggplant cut in half lengthwise (or if very large, cut in quarters)

Olive oil

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon Kosher salt

1 lemon very thinly sliced

1-2 whole beets

1 cup cooked chickpeas or you can use 1 can, drained and rinsed

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon za'atar

¼ teaspoon Salt and pepper to taste

2 tablespoons Olive oil


Yogurt Tahini Sauce


¼ cup tahini

¼ cup Greek yogurt

½ lemon juiced

1 garlic clove grated

½ teaspoon paprika

¼ teaspoon coriander

¼ teaspoon cumin

Pinch of cayenne

¼ teaspoon Kosher salt

2-3 tablespoons water to thin consistency, if needed


Additional Toppings

Parsley leaves finely chopped

Olive oil

za'atar and sea salt




Preheat oven to 400 Fahrenheit and place eggplant on baking sheet Use a knife and cut diagonal slits into the flesh but not through the skin and brush olive oil onto the eggplant.

Cut large beets in half and wrap in foil and if you have room on the same baking sheet, place beets on the same sheet.

Season eggplant with cumin, coriander, salt and top with lemon slices. Roast eggplant and beets for about 40 minutes until tender and they can be easily pierced with a fork.

On another baking sheet, toss together the chickpeas, spices and olive oil and roast chickpeas at the same temperature for about 20 minutes. Once done, remove everything from oven and set aside.

As soon as the beets are cool enough to handle, peel the beets and cut them into 1 inch cubes.

While the vegetables roast, make the tahini sauce. In a food processor, add all tahini sauce ingredients and pulse together until smooth. Add water to help thin the sauce as it should be thin enough to spoon over the eggplant, almost a honey consistency.

To assemble, spoon tahini sauce over eggplant and top with roasted chickpeas, roasted beets, za'atar, chopped parsley and another drizzle of olive oil.





I like to make a double batch of tahini sauce and keep it for other uses such as roasted vegetables and salad dressings.

Have fun customizing the toppings: such as topping with sumac, cherry tomatoes and toasted pine nuts.






Side #1




Active Time: 20 minutes Total Time: 50 minutes Serves 4 to 6



1-pound greens, such as kale, chard, beet or turnip greens

4 large eggs, room temperature

2 tablespoons half and half

1/2 cup (packed) finely grated Pecorino Romano cheese, divided

1/4 cup Panko (Japanese breadcrumbs)

1 tablespoon olive oil

1 small yellow onion, chopped

2 garlic cloves, minced or pushed through a press

1/4 teaspoon red chili flakes

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper



1. Wash the greens and tear into large pieces. Remove any tough stems or ribs from the greens.

2. Heat the oven to 350°F.

3. Bring a large pot of salted water to a boil. Add the greens and blanch until bright in color, about 1 minute. Drain the greens in a colander, pressing to remove any excess liquid.

4. Whisk the eggs and half and half in a bowl and stir in half of the cheese. In a separate bowl, mix the remaining cheese and breadcrumbs and set aside.

5. Heat the oil in a 10-inch oven-proof skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the garlic and chili flakes and sauté until fragrant, about 1 minute. Stir in the greens, season with salt and black pepper, and sauté until the greens wilt, 2 to 3 minutes.

6. Remove the skillet from the heat. Pour the eggs over the greens, gently nudging the greens around to evenly distribute the eggs. Sprinkle the breadcrumbs evenly over the frittata.

7. Transfer the skillet to the oven and bake until the eggs are set, and the top of the frittata is golden brown in spots, 25 to 30 minutes. Let stand for at least 5 minutes before serving. Serve warm or at room temperature.







Side #2


Best Apple Salad


A wonderful, unexpected blend of fresh apples, onions, peppers, and beans, with a great dressing to toss in some zing!

Prep Time:15 mins Total Time:15 mins Servings:4




2 medium sweet apples, cored and cubed


1 green bell pepper, diced


¼ cup chopped red onion


1 (15 ounce) can kidney beans, rinsed and drained


2 tablespoons white wine vinegar


1 tablespoon honey


2 teaspoons Dijon mustard


ground black pepper to taste


In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad and stir gently to coat.









Apple Raspberry Crumb Cake



For the crumb topping:


6 tbsp unsalted butter, melted

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 tsp kosher salt

Zest of half a lemon


For the cake:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

6 tbsp unsalted butter, softened

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

Juice of half a lemon

Zest of half a lemon

1 large (or 2 small) Pink Lady or Fuji apple, peeled, cored, and chopped into about 1/4-inch dice

1/4 cup fresh raspberries



For the glaze:


1/4 cup fresh raspberries

1 cup powdered sugar, divided

This coffee cake is spiked with just the slightest hint of citrus, which really brings out the best in the Pink Lady apple filling.




For the crumb topping:


Place the butter, flour, sugar, salt, and lemon zest in a small bowl and stir together with a fork until crumbly.

For the cake:


Preheat the oven to 350 degrees F and mist a 9-inch diameter springform pan with non-stick spray.

Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.

Add the softened butter and mix on medium-low speed until the mixture resembles damp sand.

Stir in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.

Add the sour cream, vanilla, lemon juice, and lemon zest, and mix on medium-high speed for 60 to 90 seconds, to aerate the batter and build the cake's structure.

Transfer about half the batter to the prepared pan. Top with apples and raspberries.

Sprinkle with half of the crumb topping, then spread the remaining cake batter on top.

Top with the remaining crumb topping, and bake for 40 to 50 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

Cool completely, and drizzle with raspberry glaze.

For the glaze:


Place the raspberries in a mini-chopper or food processor with 1/4 cup of the sugar, and pulse until pureed smoothly.

Transfer the puree to a small bowl and stir in the remaining powdered sugar.









Meal # 3

Entrée (Main Course)



Spinach, Sweet Onion, Zucchini, and Bell Pepper Quiche

Serves 4-6




¾ cup zucchini, chopped


1 cup fresh spinach


¾ cup sweet Vidalia onions, julienned


¾ cup mixed bell peppers, chopped (orange, red and green) (fresh or frozen)


2 tbsp olive oil


½ cup shredded cheese of your choice


1 tsp kosher salt


½ tsp crushed red pepper (dried) (optional)


3 large eggs or egg substitute


1 tbsp nutritional yeast


½ tsp black pepper


¼ cup low-fat milk


¼ cup feta cheese


1 tsp Parmesan cheese


1 pie crust (store bought [choose one that does not use Lard as an ingredient] or make from scratch)



Preheat oven to 400°F.

In a large skillet sauté all veggies and red pepper flakes in olive oil on low until soft and brown.

Put pie crust in oven for about 10-15 minutes until slightly golden and remove.

In a separate bowl mix eggs, kosher salt, milk, black pepper, yeast and cheeses together.

Pour vegetable mix into pie crust and then pour over the egg mixture.

Put in oven and bake on 350°F for about 20 minutes or until fork is inserted and comes out clean and crust is golden brown.

Slice into 4-6 slices and serve hot.










Side #1

Beet, Endive & Quinoa Rainbow Salad

Serves 6


1 cup /250 ml / 190 g uncooked quinoa (any color), rinsed (3 cups cooked)

6 endives or/and fennel, cut in quarters or halves

1 drizzle honey, preferable unheated

1 drizzle cold-pressed olive oil or coconut oil

1 tsp sea salt

1 handful raw walnuts

2 cups / 500 ml / 600 g cooked chickpeas/garbamzo beans (if using canned, rinse well and drain)

2 apples, thinly sliced

4  raw chioggia beets, or any color, thinly sliced

4 large tomatoes (we used green ruffle tomatoes), thinly sliced

2 cups / 100 g mache salad greens or any lettuce of your choice, rinsed

2 avocadoes, stone removed and sliced

200 g / 7 oz organic goat’s cheese, crumbled



2 tbsp cold-pressed olive oil or cold-pressed rapeseed oil

2 tbsp lemon juice and zest from half an organic lemon

2 tbsp honey, preferable unheated

a pinch sea salt & black pepper



Preheat the oven to 175°C / 350°F. Place the rinsed quinoa in a saucepan, add 2 cups water, a pinch of salt and bring to boil. Lower the heat immediately to medium/low and let gently simmer for 15-20 minutes. Set aside to cool. Place the divided endives and fennel on a baking sheet (reserve some space for the walnuts), drizzle with honey and olive oil. Bake in the oven for 20 minutes, depending on the size of the endives and the oven, until soft, golden and with slightly crispy edges. A few minutes before the endives are done, carefully place the walnuts on the baking sheet with some salt on top, toast them, turning halfway. Prepare the rest of the ingredients and stir together the dressing ingredients.


Assembling the salad: Place the cooked quinoa, chickpeas (garbanzo beans), apple slices, beet slices, tomato slices, mache greens, avocado slices and dressing in a large serving bowl. Toss well to combine. Tuck in the baked endives and fennels and scatter with toasted walnuts and goat’s cheese. Serve with this bread or wholegrain sourdough bread and organic butter.





Side #2




Ready In:1hr 10mins Serves:4




3 -4 large ripe tomatoes

1⁄2 – 1 medium sweet onion, depending on how much onion you like (Vidallia is my favorite)

1⁄4 cup extra virgin olive oil

1 tablespoon dried oregano

1⁄4 teaspoon garlic salt

1⁄8 teaspoon fresh cracked black pepper

4 -6 leaves fresh basil, chopped to garnish (depending on how much Basil you like)



Cut tomatoes into bite size pieces.

Sprinkle with garlic salt and pepper.

Peel a cut onion in half vertically.

Along the edge of open side, “sliver” cut onion and add to tomatoes.

Add the rest of the ingredients and toss lightly.

Marinate for at least an hour.

Serve with Italian bread, provolone cheese and hard salami (or other Italian meats.).











Nectarine Apple Crisp





6 medium apples, peeled, cored, and sliced


6 medium nectarines, pitted and sliced


1/4 cup brown sugar


2 tablespoons Apricot Preserves


1 teaspoon fresh lemon juice


1 teaspoon ground cinnamon



1/2 cup brown sugar (you can sub white sugar if preferred)


3/4 cup flour


2 tablespoons light brown sugar


pinch salt


1/8 teaspoon ground cinnamon, or to taste


5 and 1/2 tablespoons (70 grams) margarine (use soy-free, if needed), cut into small pieces, or 1/4 cup oil




For the Filling


Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 2- and- 1/2-quart baking dish. (I prefer Pyrex, but it’s not a must.)



Mix the apples, nectarines, sugar, apricot preserves, lemon juice, and cinnamon. Spread evenly in prepared baking dish.


For the Topping

In a medium bowl, combine sugar, flour, light brown sugar, salt, and cinnamon. Cut in margarine or oil until coarse crumbs form. Sprinkle topping evenly over fruit.


Bake until filling bubbles and topping is golden, approximately 45 minutes.


Transfer baking dish to a wire rack to cool slightly. Serve warm, cold, or at room temperature.



I always put a sheet of baking paper under the baking dish, as this crisp has a tendency to bubble over and make a mess in your oven!





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