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Healthy Recipes for 9/14/23

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

Lacinato Kale,

Green Leaf Lettuce

Delicata Squash,

Celery (Large and Jumbo Baskets)

Cucumbers Red Radishes,

Grape Tomatoes, Bartlett Pears

Valencia Oranges, Pineapple (Jumbo baskets)


Entrée ( Main Course)

Roasted Delicata Squash and Kale Salad





▢1 large (1 lb) delicata squash, halved lengthwise, seeded, and cut into 1/2-inch (1 cm) slices

▢1 medium (8 oz) red onion, halved lengthwise and cut into 1-inch (2.5 cm) wedges

▢2 tablespoons olive oil

▢Kosher salt

▢Freshly ground black pepper

▢2 medium or 1 large bunch (12 oz) lacinato kale, stems removed, and leaves torn into bite-size pieces

▢4 ounces ricotta salata* or feta cheese, crumbled (about 1 cup)

▢1/2 cup hazelnuts, toasted and roughly chopped


▢3 tablespoons extra-virgin olive oil

▢2 tablespoons sherry vinegar

▢1 teaspoon Dijon mustard

▢1 small garlic clove, grated or minced

▢Kosher salt

▢Freshly ground black pepper



Preheat the oven to 425°F (220°C). Adjust the oven rack to the middle position.

Place the squash and red onion on a rimmed baking sheet. Drizzle with the oil, season with salt and black pepper, and toss to coat. Spread the vegetables in an even layer. Roast, carefully flipping halfway through, until tender and lightly caramelized, 25 to 30 minutes.


In a small bowl, whisk the olive oil, vinegar, Dijon, garlic, a generous pinch of salt, and a few grinds of black pepper until combined and emulsified.

Place the kale in a large bowl. Using your hands, massage the leaves until they feel less stiff, about 1 minute. Whisk the vinaigrette once or twice more to ensure it’s emulsified, then drizzle about half of it over the kale and toss to coat.

Once the vegetables are roasted, add them to the bowl with the kale. Drizzle in the remaining vinaigrette and toss gently to combine, being careful not to break up the tender squash.

Add the ricotta salata and hazelnuts. Gently toss once more. Taste and season with additional salt and pepper, as needed. Serve warm or at room temperature.

Side #1

Creamy Cucumber Radish Salad

yield: 4 SERVINGS prep time: 10 MINS


4 mini or Persian cucumbers, or one large English cucumber

1 bunch radishes

3 Tablespoons finely chopped fresh dill , or 2 teaspoons dried dill

¼ cup chopped fresh chives , or ½ cup thinly sliced scallions

⅓ cup plain Greek yogurt

2 Tablespoons extra virgin olive oil

2 teaspoons red wine vinegar , or apple cider vinegar

1 teaspoon honey

½ teaspoon kosher salt

¼ teaspoon garlic powder

Freshly ground black pepper, to taste


Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.

Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.

In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.

Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.

To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.


If you are using a regular cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.

What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.

Side #2

Celery – Pineapple – Salad

Prep Time 20 mins

Total Time 20 mins


1 bunch celery, cleaned, washed

1 half pineapple, fresh, peeled

1 small onion (s)

Salt and pepper, freshly ground

2 tablespoon balsamic vinegar, white

4 tablespoon oil

1 tablespoon, leveled pepper


Cut the stalks of the celery into approx. 2 cm thick slices and blanch them in salted water, they should stay firm to the bite. In the meantime, cut the fresh pineapple into 2 cm cubes and finely chop the onion. Let the drained celery pieces cool slightly and mix with the pineapple and onions. Salt, pepper and mix with vinegar and oil. Mix in the pink pepper berries and finely chopped tender celery leaves for decoration and a spicy taste. Instead of fresh pineapple, a small tin of pineapple (in pieces) can be used as an alternative.




10 mins


1 pineapple peeled, cored, cut into chunks and frozen (6.5-7 cups)

½ cup coconut milk more as needed

1-3 tablespoons honey maple syrup or agave (to taste)


Peel, core and cut one fresh ripe pineapple into chunks. Spread chunks on a lined baking sheet and freeze until solid (for at least 24 hours).

Place frozen pineapple chunks in a food processor together with ½ cup of coconut milk. Process until the mixture is smooth and creamy. Scrape down the sides and add more milk as needed to achieve a smooth consistency.

Taste the pineapple whip and add sweetener to your liking. If the pineapple wasn't super ripe and sweet, I will add a little honey, maple syrup or agave. Process once more to incorporate the sweetener.

To achieve a soft serve-like look, fit a piping bag with a star tip. Fill the pineapple whip into the bag and pipe into serving bowls in a swirling motion.

Meal #2

Entrée (Main Course)

Spicy Chickpeas with Tomatoes & Kale


I’ve been making this with these slow cooker chickpeas, which couldn’t be simpler, and which are so tasty.

Of course, canned chickpeas are fine. I like the Goya brand.

The original recipe calls for 1/4 cup of coconut milk. It also suggests serving it with rice, so I have been making this coconut rice to serve alongside. The coconut rice calls for 3/4 cup coconut milk, and so I have been reserving this amount for the rice and then using the rest of the can for the chickpeas. The extra coconut milk makes the dish a little richer, I suppose, but it certainly does not taste too rich or sweet.

Finally, the original recipe calls for stirring 1/4 cup of warm water into a teaspoon of miso and stirring this in at the end. If you have miso on hand, go for it! If you don’t, don’t run out and get it. The dish is plenty flavorful without it, especially if you add a splash more coconut milk, as noted above.



2 tablespoons grapeseed, olive, or other neutral oil

1/2 small yellow or white onion, finely chopped, about 1/2 cup

1 clove garlic, minced

1-inch piece ginger, peeled and minced

crushed red pepper flakes to taste (I use 1/2 teaspoon or less)

kosher salt and pepper to taste

3 tablespoons curry powder, I love Madras brand

1 tablespoon tomato paste

3 cups cooked chickpeas or two 15-oz cans, drained and rinsed

one 14.5 ounce can diced tomatoes or 1 lb. diced fresh tomatoes (about 2 cups)

1 cup water or vegetable stock (I always use water)

2 to 4 cups stemmed and chopped fresh kale

1 teaspoon miso, optional, see notes above

1/4 cup (or more) unsweetened coconut milk


coconut rice, see notes above


cilantro, optional

lime, optional


In a large skillet set over medium-low heat, combine the oil, onion, garlic, ginger, red pepper flakes, pinch salt, and black pepper to taste. Cook until slightly softened, 4 to 5 minutes.

Add the curry powder, and stir, coating it in the aromatics and toasting it a bit, another 2 to 4 minutes. Add the tomato paste, stirring it into the curry-coated aromatics, and cook for another minute or until the red color darkens and it smells toasty. Add the chickpeas and stir to coat them in the curry mixture. Cook for another two minutes or until the chickpeas are evenly coated in the spices; then taste a chickpea for seasoning. Adjust accordingly if it needs more salt or pepper to taste.

Add the tomatoes and water (or stock) and simmer for 10 minutes or until everything is warmed through. Add more water as needed if it looks too thick — chickpeas can absorb a ton of liquid. Add the kale and cook until wilted.

If using the miso, stir it into 1/4 cup warm water and add it to the skillet along with the coconut milk. Stir to combine and cook for another minute or two. As noted above, I add more like 3/4 cup coconut milk and use another 3/4 cup coconut milk for this coconut rice.

Serve with rice or naan, a lime wedge, and a sprinkle of cilantro, if you wish.

Side #1

Castilian-Style Cucumber and Tomato Salad

4 (3-ounce) servings


1/2 cucumber, peeled, seeded, and sliced

1/2 small red onion, cut into thin strips

1 cup cherry tomatoes, cut into halves

1/2 cup chopped fresh parsley

1/4 cup sliced green olives

2 small garlic cloves, minced

1 tablespoon extra-virgin olive oil

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Garnish: arugula leaves


Stir together the first ten ingredients.

Cover and chill. Garnish with fresh arugula prior to serving, if desired.

Side #2

Celery and Pear Bisque

PREP TIME 30 minutes TOTAL TIME 50 minutes 6 Servings


4 1/2 tablespoons butter

6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)

18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)

11/2 cups chopped dark green leek tops

3 small Turkish bay leaves

11/2 teaspoons chopped fresh thyme

11/2 tablespoons all purpose flour

3 cups (or more) low-salt chicken broth


Step 1

Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour. Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.

Step 2

Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.

Step 3

Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.


Celery Sorbet

Prep Time:10 mins Cook Time:5 mins Additional Time:5 hrs 20 mins

Total Time:5 hrs 35 mins

Yield:6 servings


1 cup white sugar

1 cup cold water

1-pound trimmed celery

⅛ teaspoon salt, or to taste

1 lime, juiced


Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup down to room temperature while preparing the other ingredients.

Slice celery into small pieces; transfer to a blender. Add salt, lime juice, and the cooled simple syrup. Blend until smooth. Pour mixture into a strainer set over the saucepan you used for the syrup. Press mixture through the strainer using a spoon until all the juice has been extracted. Cover and chill juice until thoroughly chilled, at least 1 hour.

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.

Meal # 3

Entrée (Main Course)

Chopped Power Salad with Chicken

Total Time:20 mins Servings: 4


¼ cup extra-virgin olive oil

3 tablespoons lemon juice

1 clove garlic, grated

½ teaspoon dried oregano

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon ground pepper

4 cups torn green-leaf lettuce

4 cups baby spinach

2 cups shredded cooked chicken

1 cup halved grape tomatoes

1 cup halved and sliced cucumber

½ cup slivered red onion

⅓ cup sliced pepperoncini

⅓ cup crumbled feta cheese

2 tablespoons toasted unsalted sunflower seeds


Whisk oil, lemon juice, garlic, oregano, sugar, salt and pepper together in a large bowl. Add lettuce, spinach, chicken, tomatoes, cucumber, onion, and pepperoncini; toss to coat. Serve sprinkled with feta and sunflower seeds.

Side #1

chickpea + kale soup

2 to 3 servings


1 tablespoon olive oil

2 shallots, minced

3 cloves garlic, minced

2 large carrots, peeled and chopped

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon ground turmeric

3 cups cooked chickpeas

4 cups vegetable stock

1 bunch kale, leaves removed and thinly sliced

Salt and pepper

1/2 a lemon

To garnish: Aleppo pepper and sesame seeds if desired


Warm the olive oil over medium heat in a Dutch oven. Add the shallots and garlic and cook for 3 minutes. Add in the cumin, paprika, turmeric, and a pinch of salt and pepper. Toast the spices for 30 seconds. Add in the carrots and chickpeas, coat everything in the spice mixture, and cook for 5 minutes, allowing the flavors to meld together.

Pour in the stock, bring to a boil, reduce to a simmer, partially cover, and cook for 30 minutes or until carrots are tender.

Using an immersion blender or high speed blender, puree 3/4 of the soup, creating a creamy foundation with some texture from the whole chickpeas. Add in the kale and allow to wilt. Serve with a squirt of lemon juice and a dusting of Aleppo pepper and sesame seeds.

Side #2


Prep time 10 mins Cook time 20 mins Total time 30 mins

Serves: 4 servings


1 Delicata Squash, large (591 grams)

2 medium pears, seeded, diced ¼" thick

½ tbsp. coconut oil

1 tbsp. maple syrup

2 tsp. brown sugar


a few dried cherries (optional)


Preheat oven to 425 degrees

Spray a cookie sheet with cooking spray; set aside.

Cut squash in half, lengthwise. Scrap out the seeds and cut squash into ¼" pieces.

Add squash and pears to a bowl, top with coconut oil and maple syrup. Toss until the squash and pears are coated. I used my hands. Place the mixture onto prepare baking sheet. Sprinkle with salt and brown sugar.

Bake in oven for 15 to 20 minutes until squash is fork tender, flipping halfway through.

Place in a bowl or plate, toss with dried cherries and serve. A great compliment to pork or turkey.


Orange and Pear Upside-Down Cake

Prep: 25 min. Bake: 45 min. + cooling

10 servings


1/2 cup butter, cubed

1/2 cup packed brown sugar

2 tablespoons grated orange zest, divided

2 medium ripe pears, peeled and quartered

2/3 cup sugar

1/3 cup coconut oil

1 large egg, room temperature

1-1/3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup half-and-half cream


Preheat oven to 350°. Place butter in a 10-in. cast-iron or other ovenproof skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt the pan to coat bottom and sides with butter. Sprinkle with brown sugar and 1 tablespoon orange zest. Arrange pears in a single layer over sugar.

In a large bowl, beat sugar, coconut oil, egg and remaining 1 tablespoon orange zest until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture alternately with cream.

Spoon over pears. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.


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