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Healthy Recipes for 7/3/24 Produce Basket

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

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Potato Salad with Radishes

Fresh herbs, celery and thinly sliced radishes add a refreshing crunch to this potato salad.

PREP TIME15minutes mins

COOK TIME20minutes mins

TOTAL TIME35minutes mins


1.5 lbs gem potatoes

2 small radishes (thinly sliced)

1/3 cup celery (thinly sliced)

2 spring onions

1 tbsp fresh parsley (finely chopped)

1-2 tsp fresh dill (finely chopped)

1/3 cup mayonaise

1 tbsp dijon mustard

1/8 tsp paprika

salt & pepper to taste


Chop the baby potatoes into halves, or quarters, depending on their size. Add them to a large saucepan, cover with water and generously salt. Bring the potatoes to a boil and cook until tender, but firm. Drain and set aside to cool until they're just slightly warm still.

Add the thinly sliced radishes, celery, spring onions, parsley and dill to the potatoes. Gently toss to combine.

In a small dish, mix together mayo, dijon mustard and paprika. 

Pour the dressing over the potatoes and toss until evenly coated.

Season to taste with fresh ground black pepper and salt.


I find this potato salad is best when made a few hours ahead, or even the day before, so that the flavours have time to meld together.


Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken is full of the bright fresh flavors of summer. Cook it quickly in a skillet or throw it on the grill for a fast dinner! 

Prep Time10minutes mins

Cook Time15minutes mins

Marinate Time30minutes mins

Total Time55minutes mins

Course: Dinner, Main Course

Cuisine: American, Southwest

Total Cost: $6.67 recipe / $1.11 serving


Servings: 6 one thigh each



2 Tbsp olive oil $0.32

4 cloves garlic, minced $0.32

1/2 tsp cumin $0.05

1/2 tsp salt $0.02

2 limes, divided $0.40

1/2 bunch cilantro, divided $0.40

6 boneless, skinless chicken thighs (1.5 to 1.75 lbs. total) $5.11


Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.

Zest one of the limes and then squeeze the juice. You'll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.

Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)

Place the chicken thighs in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.

When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.

Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.



Cream Of Celery Soup, with Daikon Radish & Potato

Course: Soup

Cuisine: American

Keywords: celery, cream


Prep Time: 10minutes minutes

Cook Time: 30minutes minutes


Servings: 6 servings




Author: Andrea at Buttered Veg

Salty. Savory. Earthy. Creamy. Cream of Celery Soup is a comfort food




Start the soup

1 tablespoon olive oil

1 tablespoon butter or ghee, (for vegan; sub with olive oil)

1 cup onion, chopped

3 cloves garlic, finely chopped

½ teaspoon turmeric powder

Add more ingredients

4-6 cups water or vegetable stock

4 cups celery, chopped

1 cup daikon white radish, peeled and chopped (optional; sub with turnip or rutabaga)

2 medium potatoes, peeled and chopped (sub with taro root, sweet potato or yam)

½ teaspoon Himalayan pink salt, or to taste

Add to the soup

¼ cup parsley, chopped (sub with cilantro, fresh basil, etc)

freshly squeezed lemon or vinegar , (optional, to taste)


Prepare the vegetables

Chop onions and garlic and keep them together. Chop the celery, daikon radish, and potatoes and keep them together. 

Start the soup

Heat olive oil and ghee/butter in a medium saucepan on medium-high heat. Add onions and garlic and sauté gently until soft. Add the turmeric powder and stir well.

Add 4 cups water or vegetable stock, along with the celery, daikon radish, potatoes, salt, and black pepper. Turn heat to high and bring to a boil.

Reduce heat and simmer, partially covered, for 20-30 minutes, until the vegetables are well cooked. Add more water or stock if needed. Turn off the heat.

Finish the soup

Chop parsley, set a little aside for garnish, and add the remainder to the soup. Use an immersion blender to puree four-fifths of the soup, leaving some of the vegetables whole for texture.

Taste, and adjust the amount of salt and pepper to your taste. Add a squeeze of fresh lemon or vinegar if you feel it needs the sour taste.  

To serve

Top with extra parsley for color and vibrancy. 


Apple Blackberry Crumble

A wonderful dessert, full of flavor and super easy to make! Juicy fruit and buttery crisp topping; it doesn't get much better than that. And it can be made ahead and frozen.

Total Time: 55 minutes


Yield: 6 servings


For the fruit layer:

2 pounds (about 6 apples)

1/4 cup orange juice

Zest of 1/2 an orange

1 tablespoon cornstarch

2 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon vanilla extract (optional)

1 cup blackberries, washed and dried (frozen work well, use directly)

For the crumble topping:

1 cup (140g) all-purpose flour

3/4 (150g) cup sugar

1/2 cup (110g) butter, cold


Preheat the oven in 350ºF (180ºC).

Butter a 9x9 inch (23x23 cm) glass or ceramic dish or 6 individual ramekins.

For the fruit layer:

Peel and core the apples. Cut them into medium wedges or dice.

Mix the apple pieces with the orange juice, zest, sugar, cornstarch, cinnamon, and vanilla in a bowl.

Transfer to the prepared baking dish.

Alternatively, cook the above mixture in a saucepan over low/medium heat until apples start to soften and release some of their juice, about 5 minutes. Don't let them soften too much.

For the crumble topping:

In a food processor: put the flour and sugar in the bowl with the steel blade. Pulse once or twice.

Add cold butter and pulse until the butter is the size of peas.

In a bowl: put the flour and sugar in a large bowl, add the cold butter pieces and with your hands or a pastry blender, mix until the butter is the size of peas.

To assemble:

Put the apple mixture in the baking dish and top it with the blackberries.

Sprinkle the crumble mixture over the fruit. It will be very irregular and that is fine.

Bake for 35 to 40 minutes or until golden brown and berry juices are bubbling.

Cool until warm and serve with whipped cream or vanilla ice cream.

Or eat it plain, at room temperature.


Crumble: it can be made ahead and frozen for a month. Or refrigerated for several days.

Apples: if you want firmer apples use the first method of adding them directly to the baking dish. If you like softer apples cook them first. It's all explained in the recipe above.

Storing: it keeps at room temperature for 1-2 days, though I prefer to wrap and keep refrigerated. Warm it before eating at a 325°F (165°C) oven. It can be frozen, well wrapped, for a month.

Variations: blueberries work well instead of blackberries and lemon instead of orange.




Meal 2

Raw Zucchini Tomato Salad

This raw zucchini salad with tomatoes, onions and parsley is so healthy and delicious! Crunchy, refreshing and bursting with flavor - this is a perfect way to enjoy the summer produce!

Prep Time15minutes mins

Total Time15minutes mins


Servings: 4 servings



2 zucchinis chopped

2 pints cherry tomatoes halved or quartered

1 red onion chopped

1 bunch parsley finely chopped

1 lime squeezed

4 tbsp extra-virgin olive oil

Salt and pepper to taste


In a cup, mix the olive oil and lime juice with a fork to make a dressing.

Put chopped zucchinis, cherry tomatoes, red onion and parsley in a large bowl. Pour dressing over the vegetables and toss until combined. Add salt and pepper to taste.



Stuffed Zucchini Boats

These stuffed zucchini boats are filled with a hearty sausage mixture, then topped with plenty of cheese and baked to perfection. An easy low carb meal option that the whole family will enjoy!


Prep Time10minutes minutes

Cook Time40minutes minutes

Total Time50minutes minutes







Heineken Silver

Heineken Silver, a World-Class Light Beer with only 2.9 carbs & 95 cals. All the Taste, No Bitter Endings.

▢4 medium zucchini

▢1/2 teaspoon dried Italian seasoning

▢salt and pepper to taste

▢2 teaspoons olive oil

▢1 pound mild Italian sausage casings removed

▢1/2 cup onion finely diced

▢1 teaspoon minced garlic

▢2 cups marinara sauce

▢3/4 cup shredded mozzarella cheese

▢1 tablespoon chopped parsley

▢cooking spray



Heineken Silver

Heineken Silver, a World-Class Light Beer with only 2.9 carbs & 95 cals. All the Taste, No Bitter Endings.

Preheat the oven to 400 degrees F. Coat a large rectangular baking with with cooking spray.

Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

Sprinkle the Italian seasoning, salt and pepper over the zucchini shells. Arrange the zucchini in the baking dish.

Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion and cook for an additional 4 minutes or until onion is softened. Add the garlic and cook for 30 seconds.

Season the sausage and vegetable mixture with salt and pepper.

Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes.

Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.

Bake for 25 minutes, or until zucchini is tender and cheese is melted and golden brown.

Sprinkle with parsley, then serve.


Simple Green Leaf Salad with Shallot Vinaigrette

This classic green leaf salad is quick and easy to make -- and can be made ahead of time and kept in the refrigerator for a few hours before serving.

 CourseAppetizer, Salad, Side Dish

 CuisineAmerican, French

 Keywordgreen salad, side salad

 Dietary RestrictionsDairy-Free, Gluten-Free, keto, Low-Carb, Vegan, Vegetarian

 Prep Time15minutes minutes

 Total Time15minutes minutes



 AuthorLisa Lotts



1 large head lettuce can use green leaf, red leaf, boston, romaine, iceberg etc.

1 cucumber peeled, seeded and cut into thin slices

1 small carrot peeled and grated

1-2 scallions thinly sliced


1 small shallot or large clove garlic minced

1 rounded teaspoon dijon mustard

½ teaspoon kosher salt

¼ teaspoon fresh ground pepper

1 teaspoon vinegar can use red wine, white wine, champagne, or other flavored vinegars

3 tablespoons extra virgin olive oil



Fill a large bowl with cold water. Tear the lettuce into large pieces and add it to the water. Swish the lettuce with your hands to agitate any dirt or debris clinging to the leaves. Set aside for about 5 minutes. (Just a few minutes in the cool water will refresh the lettuce if its been in your crisper drawer for a few days).

Lift the lettuce from the water with your hands and transfer to a salad spinner. (You may have to do this in several batches). Spin the lettuce dry, then use a paper towel to blot off any excess water. Set aside.


Add the shallots or garlic, dijon mustard, salt, pepper, vinegar and olive oil to a large salad bowl. Whisk together until the dressing is thick and emulsified.


Add the cucumber, carrot and scallion to the dressing and gently toss. Add the lettuce leaves, toss again with salad tongs and serve.


Gently rest the lettuce leaves on top of the vegetables and DON'T TOSS IN THE DRESSING. Cover the salad with a clean dish towel and refrigerate for up to 4 hours or until you're ready to serve. Resting the clean lettuce above the dressing will allow it to stay fresh without wilting. Once a salad is dressed, it's living on borrowed time.




Grilled Portobello Mushrooms

4.62 from 250 votes

Cook ModePrevent your screen from going dark

How to make the best Grilled Portobello Mushrooms. Simple recipe that’s perfect for a portobello steak, grilled portobello mushroom burger, or easy side.

PREP:10minutes mins

COOK:6minutes mins

TOTAL:25minutes mins

SERVINGS: 4 servings

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4 large portobello mushrooms stems and gills removed, wiped clean

¼ cup balsamic vinegar

1 tablespoon extra virgin olive oil

1 tablespoon low sodium soy sauce

1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried

1 teaspoon garlic powder

½ teaspoon black pepper

⅛ teaspoon cayenne pepper optional, plus additional to taste

Canola or vegetable oil for grilling

Optional for serving: Herby Avocado Sauce; these also make delicious mushroom burgers so you can serve them with buns, cheese, and your favorite fresh toppings like spinach, tomato, and avocado



In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.

Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.

To serve, top the portobello mushrooms with the avocado sauce or any topping you like.


Karl’s Lime Apples


1-3 apples

1-2 Tbs. lime juice1-2 Tbs. dark brown sugar.


1. Cut the apples into sections and remove the stem and core.

Tip: How thinly you slice your apples is a personal choice, but I find cutting them into eight or smaller works well. You may peel them as well, if you have a picky eater.

Note: While I used Fiji apples this time, Granny Smiths are a good choice. You want a fairly firm fleshed apple that will not break down quickly.

2. Put the apple slices in a plastic bag and add the lime juice and sugar.

Tip: Fresh juice is best, but bottled will do.

Note: While if you are preparing these apples for serving immediately you may use a bowl, but I have always made them for a packed lunch.

3. Gently shake the bag to dissolve the sugar and to distribute the sauce all over the apples.

Tip: Do not handle the bag too roughly, you want to coat the slices without breaking them into pieces.

Note: Make sure that all of the slices get coated. Some of the slices will tend to stick together and prevent the sauce from reaching those cut surface.

4. While you may eat the slices immediately, they get better after a few hours of marinating.



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