top of page

Healthy Recipes for 8/24/23

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

This Week's Ingredients

Romaine Lettuce

Green Cabbage (In Large & Jumbo baskets)


Zucchini, Fancy

Orange Sweet Potatoes

White Mushrooms,

Baby Spinach (In the Jumbo baskets)

Yellow Squash

Gala Apples,


Red Plums

Meal 1

Summer Squash & White Bean Saute

Bountiful summer vegetables--zucchini, summer squash, fresh tomatoes--are quickly sautéed with protein-rich white beans and topped with Parmesan for a hearty dish. This sauté is endlessly versatile and works well with eggplant, peppers or corn. Double it and toss the leftovers with bowtie pasta for lunch the next day. Serve with: Brown rice or bulgur.

Cook Time: 30 mins Total Time: 30 mins Yield: 4 servings, about 1 1/ cups each


● 1 tablespoon extra-virgin olive oil

● 1 medium onion, halved and sliced

● 2 cloves garlic, minced

● 1 medium zucchini, halved lengthwise and sliced

● 1 medium yellow summer squash, halved lengthwise and sliced

● 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

● ¼ teaspoon salt

● ¼ teaspoon freshly ground pepper

● 1 15- or 19-ounce can cannellini or great northern beans, rinsed (see Tip)

● 2 medium tomatoes, chopped

● 1 tablespoon red-wine vinegar

● ⅓ cup finely shredded Parmesan cheese


  1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.

  2. Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.

Cinnamon Roasted Sweet Potatoes and Apples

This cinnamon roasted sweet potatoes and apples recipe is a healthy and easy fall side dish. Made with only 6 nutritious ingredients including pure maple syrup and ground cinnamon, it's a perfect dish to serve on Thanksgiving.

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes

Servings: 8 Servings


● 2 medium sweet potatoes 4 cups, cut into 1” cubes

● 2 medium apples about 2 cups, cut into 1” cubes

● 3 TBS coconut oil melted & divided

● 1 tsp sea salt

● 1 tsp ground cinnamon


  1. Preheat oven to 425 degrees F.

  2. Grease a large baking pan, set aside.

  3. In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated.

  4. Add sea salt and stir until evenly distributed.

  5. Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.

  6. While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined.

  7. After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.

  8. Return to the oven and bake for 20 more minutes, stirring halfway through.

  9. Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!

Simple Healthy Slaw

Prep Time: 15 mins Cook Time: 5 mins. Total Time: 20 minutes

Yield: 4 to 6 side servings

This healthy coleslaw recipe tastes amazing! It’s made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It’s gluten free and vegan, which means it’s a perfect potluck dish (you might want to double the ingredients if you’re serving a crowd). Recipe yields 4 to 6 side servings.



● 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)

● 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)

● 2 cups shredded carrots

● ¼ cup chopped fresh parsley

● Up to ¾ cup mixed seeds (I used mostly pepitas and sunflower seeds, with some sesame seeds and poppy seeds)

Lemon dressing

● ¼ cup olive oil

● 2 to 3 tablespoons lemon juice, to taste

● 1 clove garlic, pressed or minced

● ½ teaspoon ground cumin

● ½ teaspoon salt


  1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

  2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.

  3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.

  4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.

Chocolate Plum Banana Almond Bread

The sweetness of banana, the tart of plums, the flavour of chocolate and brown sugar and the crunch of almonds makes this banana bread recipe a treat.

Prep Time 15 minutes. Cook Time 35 minutes. Total Time 50 minutes


Dry ingredients

● ½ cup all-purpose flour

● 6 tablespoons whole wheat flour

● 2 tablespoons unsweetened cocoa powder

● 4 tablespoons brown sugar

● 3 tablespoon white sugar

● ½ teaspoon baking powder

● ¼ teaspoon baking soda

● a pinch of salt

● 1 tablespoon almonds chopped

Wet ingredients

● 1 large egg room temperature

● ½ teaspoon vanilla extract

● ¼ cup mashed overripe banana

● ¼ cup laban (buttermilk) laban

● 2 plums diced

● ¼ cup melted butter


● 1 tablespoon almonds chopped


  1. Preheat the oven to 180°C.

  2. Grease and line the 8 x 4 inches loaf pan with baking paper.

  3. Make the batter: Add all the dry ingredients to a large bowl and whisk to combine.

  4. Add all the wet ingredients to a smaller bowl and whisk until combined. (make sure your melted butter is not too hot)

  5. Fold the wet mixture into the dry mixture bowl or vice versa and continue folding just until combined. Do not overmix.

  6. Use a rubber spatula to transfer the batter into the lined loaf pan, and sprinkle the chopped almonds all over the top.

  7. Make the banana bread: Bake for 35 to 40 minutes or until it passes the toothpick test.

  8. Serve warm or cold with coffee or tea.

  9. Store the remaining banana bread in an airtight container at room temperature for up to 2 to 3 days or refrigerate


Yields one loaf pan of size 8 x 4 inches or a 6-inch round pan

Meal 2

Butter Leaf Lettuce Summer Salad

Servings: 4 Prep Time: 15


mins Total Time: 15


mins Author: Sandy / Reluctant Entertainer Course: SaladCuisine: American



● 1 head butter leaf lettuce

● 1 small head radicchio, roughy shaven or chopped

● 2-3 soft boiled eggs

● 1/2 c halved cherry tomatoes

● 1 cob corn, boiled, kernels removed

● 1-2 radishes, finely sliced with mandolin

● 1/4 English cucumber

● 2 medium carrots, finely sliced

● 1/4 c chopped chives

Honey Dijon Dressing

● 1/2 T Dijon mustard

● 1 1/2 T sherry vinegar

● 1/4 c olive oil

● 1 T honey

● Salt to taste


  1. Whisk together the ingredients for the dressing until emulsified—refrigerate until serving.

Zucchini Carrot Fritters

Prep Time: 15 Min Cook Time: 10 Min Total Time: 35 Min

These quick and easy, zucchini carrot fritters, are going to be your new favorite way to enjoy eating vegetables! Shredded zucchini and carrot combine with a few binders and seasonings, then are quickly sautéed in olive oil for a delicious anytime meal or snack


● 1 1/2 lbs. zucchini, shredded

● 1 large carrot, shredded

● 1/4 cup all purpose flour

● 1/4 cup grated Parmesan cheese

● 1 large egg, slightly beaten

● 1/2 tsp. kosher salt

● 1/4 tsp. black pepper

● 1/2 tsp. garlic powder

● 1/4 tsp. onion powder


  1. Combine shredded zucchini and carrot in a bowl and sprinkle with a pinch of salt. Stir to combine. Allow to sit for 5 to 10 minutes, then with your hands, squeeze out as much liquid as you can over the sink. Return to the bowl.

  2. Add to bowl with zucchini and carrot, the remaining ingredients and stir to combine.

  3. Over med/high heat, heat large skillet with 1 - 2 TBSP. olive oil until oil begins to shimmer. Spoon a heaping tablespoon into the pan for each fritter and flatten with the back of the spoon. Don't over crowd the pan!

  4. Cook for 2-3 minutes, or until bottoms are golden brown and carefully flip.

  5. Cook for another 2 - 3 minutes, then remove to a paper towel lined plate or paper towel lined baking sheet.

  6. Sprinkle with a little more salt, if desired, and repeat the process with the remaining batter.

Mushroom Spinach Pasta with Shallots

This simply delicious pasta is tossed with a savory mushroom spinach sauce. You can make this recipe at home in less than 30 minutes!

PREP TIME 10 minutes COOK TIME 20 minutes TOTAL TIME 30 minutes

SERVINGS 4 servings


● 3 tablespoons (45 ml) extra virgin olive oil

● ½ cup thinly sliced shallots about 1 large or 2 medium

● Kosher salt

● 10 ounces (275 g) white button mushrooms sliced into chunky pieces

● 8 ounces (225 g) portobello mushrooms sliced into chunky pieces

● 2 garlic cloves finely chopped

● ½ teaspoon crushed red chili (use less for milder heat)

● Freshly ground black pepper to taste

● 8 ounces (225 g) dried pappardelle or fettuccine pasta or 1 pound fresh pasta

● ¼ cup (60 ml) rosé or dry white wine

● 3 tablespoons (45 g) butter salted or unsalted

● ¼ cup grated Parmesan cheese plus more for serving

● 5 ounces (150 g) baby spinach leaves


  1. Bring a large pot of salted water to a boil.

  2. Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.

  3. Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.

  4. While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.

  5. Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.

  6. Add the cooked pasta to the pan and toss gently with the sauce. Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!

Apple and Banana Crumble Recipe

This super delicious and easy apple and banana crumble recipe is beautifully spiced with cinnamon and toffee puddles. Perfect for using up ripe bananas for extra banoffee flavours, which takes any apple crumble recipe to the next level!

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes

Servings: 6 people


● 4 bananas ripe - chopped

● 4 eating apples chopped

● 3 tbsp dark muscovado sugar {brown sugar is an acceptable substitute}

● 1 tsp ground cinnamon

● 1/2 lemon juice only

Crumble Topping

● 0.5 cups caster sugar {granulated sugar is an acceptable substitute}

● 1.4 cups plain flour

● 0.48 cups salted butter diced


  1. First, preheat your oven to 190 degrees Celsius fan / 210 conventional / gas mark 5 / 375 F.

  2. Peel the bananas and core the apples before chopping into chunks. *You can leave the apple peel on if you wsh.

  3. Place in a large baking dish and toss over the lemon juice, cinnamon, dark muscovado sugar and give a good mix until evenly coated. Set aside.

Crumble Topping

  1. Place all of the crumble mixing in a mixing bowl and rub together with your fingers until it forms crumbs, or in a food mixer.

  2. Transfer the crumble mixture on top of the apple and bananas.

  3. Bake for 40 minutes or until golden and enjoy with ice cream, custard or double cream.

Meal 3

Sautéed scallops with mushrooms & spinach sauce

Preparation and cooking time Prep: 10 mins Cook: 5 mins Serves 2

A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes


100g mushroom, sliced (button, chestnut or cleaned wild)

100g spinach, stems trimmed and washed

2 tsp groundnut oil

6 good-sized scallops, shelled and cleaned (with or without corals)

nutmeg, for grating


STEP 1 Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.

STEP 2 Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.

STEP 3 While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.

STEP 4 Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

Butter Lettuce Salad

It's worth it to look for a Meyer lemon for this dressing, but If you can't find one, substitute with the juice of half a standard lemon mixed with ½ teaspoon of honey.

PREP TIME 15 minutes TOTAL TIME 15 minutes

SERVINGS 4 people


For the dressing:

● ¼ cup sour cream

● juice of one small Meyer lemon

● 1 ounce finely shredded Pecorino Romano cheese

● 1 tablespoon minced chives

● kosher salt and freshly ground black pepper

For the salad:

● 5 ounces butter lettuce leaves washed, dried and torn into bite size pieces

● 1 carrot shaved into thin ribbons

● ¼ cup loosely packed fresh mint leaves

● 2 ounces toasted hazelnuts coarsely chopped

● several shavings Pecorino Romano cheese


  1. To make the dressing, whisk together sour cream, lemon juice, cheese and chives. Season to taste with kosher salt and freshly ground black pepper. Pour into the bottom of a large salad bowl. Add butter lettuce leaves and toss until leaves are coated with dressing.

  2. Transfer dressed lettuce to serving platter. Top with remaining ingredients and serve.

Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta

Yield: 4 servings

Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta is an easy flavorful healthful side dish perfect for grilling season!

Prep Time 30 minutes Cook Time 20 minutes Total Time 50 minutes


● 3 tablespoons to 4 olive oil

● 2 to 3 teaspoons Za’atar seasoning*

● 1 large sweet potato

● 1 large zucchini squash, trimmed and chopped into ¼” rounds

● 1 large yellow squash, trimmed and chopped into ¼” rounds

● 1/4 cup feta cheese crumbles


  1. Cook the sweet potato in boiling water for 5 to 8 minutes, or until tender when poked with a fork. Set it on a cutting board and slice it into ¼”-thick rounds when cool enough to handle.

  2. Preheat your grill to medium-high.

  3. Brush the sliced zucchini, yellow squash, and sweet potato with olive oil and sprinkle both sides with za’atar seasoning.

  4. Place the sweet potato slices on the grill and cook until grill marks appear, about 3 to 5 minutes. Flip and cook on the other side for 3 to 5 minutes, until sweet potato slices are tender and both sides have charred grill marks. Transfer grilled sweet potato to a large serving plate.

  5. Place zucchini and yellow squash slices on the grill and cook 1 to 3 minutes on each side, or until grill marks appear and squash has softened. Transfer to the serving plate with the sweet potato.

  6. Drizzle the pesto sauce over the grilled vegetables and sprinkle with feta cheese. If desired, sprinkle with sea salt, black pepper, and a drizzle of fresh lemon juice. Serve with your favorite entree.


*You can also use Jamaican jerk seasoning, curry powder, chili powder, Italian seasoning, or Cajun seasoning.

Maple-Roasted Apples & Plums

Ingredients 2 pounds apples (about 5-6), sliced 2 pounds plums (about 8), pitted and sliced 1/2 cup pure maple syrup (Grade B/dark amber is best to use here for optimal maple flavor, and don’t even think about using that “pancake syrup” junk — actually, don’t ever use that stuff; there is no comparison!!) 1 teaspoon cinnamon 4 tablespoons butter, cut into 1/4-inch cubes

Directions Preheat oven to 375 degrees F. Toss together the apples, plums, cinnamon, maple syrup and butter on a large sheet pan or rimmed baking sheet.

Bake for 20-30 minutes, until the apples and plums are tender. Let them cool slightly in the pan, then scoop them into a container with all of the juices that have accumulated.

Serve over yogurt or ice cream, sprinkled with some granola, if you like.


bottom of page