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Healthy Recipes for 9/21/23

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

Rainbow Chard,

Rainbow Carrots w/Tops (Large and Jumbo Baskets)

Italian Parsley,

Portabella Mushrooms,

Red Potatoes,

Yellow Onions, Sweet, Local

Fresh Mint Gala Apples, Extra Fancy

Lemons, Fancy



Lamb Loin Chops with Lemon-Mint Gremolata

Lamb is finally having its moment in American cuisine. Many of us didn’t grow up eating lamb, so if you’ve never tried it, you may just think you don’t like it. Or if you’ve only known it as a special occasion or holiday dish, it might not occur to you to shop for it on a regular basis. But lamb has a mild, tender taste that meat eaters will love, and loin or shoulder chops are perfect for the grill any day of the year. Salt, pepper, and a quick rub with extra virgin olive oil, and you’re set to go.


● 2 garlic cloves, peeled and roughly chopped

● 1/4 cup fresh mint leaves

● 1/4 cup fresh flat-leaf parsley leaves

● Zest of 1 lemon

● 2 tablespoons fresh lemon juice

● 1/4 cup shelled hazelnuts

● 1/4 cup extra virgin olive oil, plus extra for brushing on the lamb chops

● Kosher salt to taste

● Coarsely ground black pepper to taste

● 8 lamb loin chops


Step 1

Make the gremolata: In a blender or mini food processor, combine the garlic, mint, parsley, lemon zest and juice, and hazelnuts. Pulse several times, and then slowly add the 1/4 cup of olive oil. Process until relatively smooth. If the mixture seems stiff, add a small amount of water. Season with salt and pepper. Reserve.

Step 2

Preheat your grill to medium-high. Brush the lamb chops on both sides with olive oil, and season well with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. After letting chops rest for 5 minutes, plate two chops per person with a healthy dollop of the gremolata and pass the rest.

Yields 4 servings.

Rainbow Chard and Carrot Hash

Prep time 10 mins Cook time 25 mins Total time 35 mins

Dana: Real Food with Dana

Serves: 6 side dish portions


● 2 Tbsp extra virgin olive oil

● 1 yellow onion, sliced

● 2 tsp minced garlic (or 3 cloves, minced)

● 3 - 4 large heirloom carrots, washed and grated*

● 1 bunch rainbow chard, chiffonade (or chopped)

● ¼ cup chicken broth

● Juice and zest from ½ lemon

● sea salt: 1 pinch + ½ tsp, divided


  1. Heat the oil over medium-low heat in a large sauté pan. When it’s hot, add the onions and a small pinch of salt. Stir every few minutes until the onions are translucent, about 8-10 minutes. Be careful - if your pan is too hot they may burn! If this happens, add a little liquid to the bottom of the pan (about 2 Tbsp) and stir until it evaporates.

  2. Stir in the garlic and carrots and continue cooking until the onions are golden brown, for about 5 more minutes.

  3. Add in the chard with ¼ cup chicken broth. Stir so everything is evenly incorporated with the rest of the veggies, then pop the lid on the skillet.

  4. Simmer until the greens are slightly wilted and tender, about 5-8 minutes. Don’t let them overcook and get mushy.

  5. Remove the lid, remove the pan from the heat, and stir in the lemon juice, zest and ½ tsp salt. Taste and season with additional salt and pepper, if desired.

Easy Sauteed Mushrooms

Delicate and flavorful sauteed mushrooms recipe with garlic, olive oil, chili flakes, and parsley.

Prep Time 5 min Time 10 mins Total Time15 mins


● 1 pound baby Bella mushrooms sliced

● 3 cloves garlic sliced

● 1/2 tsp chili flakes optional

● 1/2 tsp kosher salt

● 2 Tbsp fresh parsley minced

● 1/4 cup olive oil

● 2 Tbsp extra virgin olive oil


  1. Saute garlic in a 1/4 cup olive over medium-low heat until golden (about 2 minutes). Remove garlic from the pan and set aside.

  2. Turn heat to medium-high and add mushrooms. Saute for 1-2 minutes then add a touch (1/4 tsp) of kosher salt. After the water releases from the mushrooms (about 3 minutes) continue to cook for 1-2 minutes or until the mushrooms are nice and brown.

  3. Season the mushrooms with remaining kosher salt, chili flakes if desired, and parsley. Turn off the heat and drizzle 1-2 tablespoons of extra virgin olive oil on top. At this time, if desired, add back the cooked garlic. Enjoy!

Lemon Turmeric Energy Balls

Soft and citrusy, these Lemon Turmeric Energy Balls are just amazing. They are loaded with flavor and SUPERFOODS - powerful healing spice turmeric and nutritious chia seeds. These immune boosting, added-sugar-free power balls are perfect healthy snack.

Prep Time10 minutes Total Time10 minutes

Servings: 24 balls Calories: 83kcal Author: Natalie


● 12 Medjool dates

● 1 cup rolled oats gluten free

● ½ cup almonds

● 1 tablespoon chia seeds

● 4 tablespoons lemon juice

● 1 teaspoon lemon zest

● 1 teaspoon vanilla extract

● 1 teaspoon turmeric powder

● Pinch of black pepper

● ½ cup shredded coconut for dusting


  1. Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.

  2. Add the other ingredients to a food processor and blend until mixture turns into a dough-like consistency. Add 1 tablespoon of water in which you have soaked the dates if the mixture is too dry.

  3. With the small spoon scoop the mixture and roll into balls. Roll the balls in shredded coconut and place on the baking sheet.

  4. Store energy balls in an airtight container in the refrigerator until serving.


As a measure I used US cup (240ml).Keep turmeric energy balls in air-tight container in refrigerator for 2 weeks. Can be frozen up to 3 months.


Creamy Lemon Penne with Caramelized Onions

YIELDS 1 Serving

PREP TIME 10 mins COOK TIME 30 mins TOTAL TIME 40 mins


½ Box Penne Pasta

1 Medium Onion, sliced/julienned

½ tbsp Garlic, minced

3 tbsp Olive Oil

1 cup Ricotta Cheese (whole milk, fresh, creamy)

½ cup Grated Parmesan or Pecorino

1 Small Lemon, Juiced and Zested

Fresh Basil, for garnish

Kosher Salt, to taste

Fresh Ground Pepper, to taste

Chili Flakes, to taste


1 Start by slicing the onions. Tips for julienne style slicing: cut off the ends, cut in half, then slice each half with the flat side down on the cutting board. Go for thinner slices.

2 Heat olive oil in a large skillet on medium-high heat until it begins to shimmer.

3 Add the sliced onions and toss to coat. Sprinkle with 1-2 pinches of kosher salt and toss again.

4 Let the onions cook, undisturbed, until they begin to develop some color, about 3-5 minutes. Then, mix well, and leave the onions to cook again, undisturbed, for another 3-5 minutes. Repeat 2-3 times until the onions are nice and evenly browned. Reduce the heat to low and cook the onions for another 15 minutes or so, until they are soft, melted, and a deep brown. Remove from the heat and set aside.

5 Prepare/ boil the pasta according to box instructions.

6 While the pasta is cooking, juice and zest the lemon and set aside.

7 When the pasta is ready, add a tablespoon of olive oil to a large skillet over medium heat. Once hot, add the garlic and cook until fragrant, about 1 minute.

8 Add the cooked pasta to the skillet with the garlic and toss to coat. Add salt and pepper to taste.

9 Add in the ricotta and the parmesan cheese, and mix well. Add in the lemon juice and half the zest and mix again. If the sauce seems too dry and clumpy, add in some of the reserved pasta water to loosen it up and make it more creamy.

10 Once everything has come together, add the caramelized onions and mix. You can also use the onions as a garnish rather than mixing them into the pasta.

11 Serve hot. Garnish with the rest of the lemon zest, fresh basil, and chili flakes.

Portobello & Red Potato Hash

Marinated portobello mushrooms are the "meat" to the potatoes in this delicious, new hash. The marinade gives the mushrooms sausage-like flavor, while the mushrooms themselves along with red potatoes, create a hearty, and satisfying dish.

Course Breakfast

Servings 6

Author Tiffani Wells


● 2 lb red potatoes diced med-large

● 1 lb portobello mushrooms diced med-large

● 1 small yellow onion diced small

● 1 small green bell pepper diced small

● 1/2 large red bell pepper diced small

● 1/4 cup parsley chopped

● 3 Tbsp garlic minced

● salt and pepper to taste

● oil of choice for cooking

For the marinade…

● 3/4 cup vegetable broth

● 1/4 cup + 2 Tbsp coconut aminos

● 3/4 tsp liquid smoke

● 2 Ttsp garlic minced

● 1/2 Tbsp onion powder

● 3/4 tsp dried sage

● 3/4 tsp dried thyme

● 3/4 tsp dried fennel

● 3/4 tsp dried rosemary

● 3/4 tsp ground cumin

● 3/4 tsp black pepper

● 3/4 tsp sea salt


  1. Grind the fennel and rosemary, then add them to a bowl with the remaining marinade ingredients and whisk. Add the marinade and the diced mushrooms to a dish or container to marinate for as little to two hours or up to overnight. If the mushrooms are not covered completely by the marinade (which can vary depending on how wide your dish is) make sure to give it a good stir periodically or at least once, halfway through.

  2. Fill a large saucepan with water, about 3/4's full and place on the stove over high heat. Once boiling, add the diced potatoes and parboil 4 – 5 minutes. You should be able to pierce the potatoes with a fork, but they should still have a little resistance.

  3. Heat a large skillet (I use cast iron) over medium-high heat and cover with oil. Once the oil is hot, add the potatoes. Cook the potatoes, stirring occasionally until all sides have browned. Remove the potatoes from the skillet and add them to clean towels.

  4. Wipe the skillet clean, turn the heat down to medium, and lightly drizzle with more oil. Add the onions and peppers to the skillet and sauté for one minute. Next, add the garlic. Sauté two more minutes and then, using a slotted spoon, transfer the marinated mushrooms to the skillet. Drizzle with a little of the marinade (but NOT all!).

  5. Once veggies are soft and the liquid has cooked out, return the potatoes to the skillet and add in the parsley plus salt and pepper to taste (don't forget the salt!). Once potatoes have reheated, remove from heat and serve.

Apple Walnut Rainbow Swiss Chard Salad

This Apple Walnut Rainbow Swiss Chard Salad Recipe features sweet crisp apples, crunchy toasted walnuts, and colorful rainbow Swiss chard dressed with a honey apple vinaigrette.

Prep Time 20 minutes Servings 6 servings

Author Faith Gorsky



● ½ tablespoon honey

● 2 tablespoons apple cider vinegar

● 3 tablespoons olive oil

● ¼ teaspoon salt

● ⅛ teaspoon black pepper


● 4 cups Swiss chard thinly sliced

● 2 medium apples washed, cored, and thinly sliced

● 1 large rib celery thinly sliced

● ½ small onion thinly sliced (or 4 scallions, thinly sliced)

● ½ cup walnuts toasted and coarsely chopped


  1. Whisk together all ingredients for the dressing in a large bowl.

  2. Toss in all salad ingredients except the walnuts.

3. Transfer the salad to a serving bowl, sprinkle the walnuts on top, and serve.

Lemon Apple Cake

This warm apple cake is packed with apples and is super moist. It's not overly sweet and great to serve warm as a dessert with a scoop of ice-cream. Or you can skip the ice cream and have as an afternoon treat with your tea or coffee.

PREP TIME 30 mins COOK TIME 30 mins TOTAL TIME 1 hr



Spiced Crumble

● ¼ cup sugar

● 1 tablespoon butter

● 1 teaspoon cinnamon

● ¼ teaspoon nutmeg


● 2 apples apples

● Zest of 1 lemon

Dry Ingredients

● 1 ½ cups flour

● ¾ cup sugar

● 3 teaspoons baking powder

● ¼ teaspoon salt

Wet Ingredients

● 2 eggs

● 1 teaspoon vanilla

● ½ cup sunflower oil

● ½ cup plain yogurt

● 2 tablespoons lemon juice

Sugar Glaze

● 1 cup icing sugar

● 4 teaspoons lemon juice


  1. Heat the oven to 350 degrees F

  2. Grease and line a 9-inch square cake pan with an overhang on 2 sides to lift the cake once cooked – I like to use a silicone pan for easy release

Spiced Crumble

  1. Prepare the spiced crumble by cutting in the butter with a fork until you have a crumbly mixture and set aside


  1. Peel, core and chop the apples into 1/2 inch chunks

  2. Mix in the lemon zest


  1. Mix the dry cake ingredients together in a bowl and fold in the apples

  2. In a separate bowl, mix the wet cake ingredients with a whisk until smooth

  3. Add the wet ingredients to the dry ingredients and fold in until just blended – don’t over mix

  4. Pour the batter into your prepared pan and sprinkle with the spiced crumble mixture

  5. Bake for 35 minutes or until a skewer inserted into the centre comes out clean

  6. Allow to cool for 15 minutes in the pan, then very carefully lift the cake from the pan using the parchment overhang and place on a wire rack to finish cooling


  1. Once the cake has cooled completely, mix the glaze ingredients together and stir until smooth. Add more water if needed

  2. Drizzle over the cake




● 3/4 cup puy lentils + 2 tablespoons apple cider vinegar or lemon juice

● 4 medium sized carrots, chopped into 1/2 inch pieces

● 4 tablespoons melted ghee (or butter) divided

● salt and pepper

● 1 large onion, finely chopped

● 1 teaspoon caraway seeds

● 1 1/2 teaspoons ground cumin

● 1 bunch of swiss chard, leaves thinly sliced (stems saved for another use)

● 4-6 Tablespoons water

● 1/2 cup full fat plain yogurt

● juice of half a lemon

● 1/2 cup finely chopped cilantro

● Fine sea salt and freshly ground black pepper for serving

● Extra virgin olive oil for serving


  1. Place the lentils in a pot and cover with 2 cups of water and 2 Tablespoons of apple cider vinegar or lemon juice. Leave at room temperature for 8 hours (see note). Drain the lentils and rinse them under cold water.

  2. Bring a medium saucepan filled 3/4 of the way with water to a boil. Once boiling, add the lentils, decrease the heat to medium, and cook for about 25-30 minutes or until the lentils are soft but still hold a bit of a bite. Drain and set aside.

  3. Preheat the oven to 425F. Toss the carrots with the melted ghee, salt and pepper and place them on a baking sheet. Roast in the oven until lightly browned and tender. About 30 minutes.

  4. Add the remaining ghee to a large saucepan over medium heat and add the onion, caraway, cumin, and a fat pinch of salt. Cook, stirring occasionally for about 10 minutes, or until the onions are golden brown and fragrant. Add the chard, cooked carrots, lentils and water. Cook for about 5 minutes or until the chard leaves wilt down a bit and become bright green.

  5. Remove from the heat, and top with the yogurt, lemon juice, cilantro, salt and pepper and a drizzle of extra virgin olive oil. Serve warm or at room temperature.


*Soaking the lentils in an acid helps to break down their starches and phtyic acid which makes them easier to digest *This recipe is adapted from Yotam Ottolenghi's cookbook "Simple"

Potatoes Fontecchio

*Use a garlic press to finely mince the garlic for best results. This will avoid a strong, ‘raw’ garlic taste in the finished dish.

Yield: 8 servings

Prep: 25 minutes Cook: 20 minutes Total: 45 minutes


5 pounds new red potatoes

1 1/2 cups good quality olive oil

8 large garlic cloves, very finely minced or pressed through a garlic press* (Our cloves were very large and I ended up with four tablespoons)

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 loosely packed cup of fresh mint, chopped fine


Preheat oven to 350 degrees F.

Pierce whole potatoes with a fork and place into a roasting pan, cutting any extremely large potatoes in half, and roast for two hours or until tender.

While potatoes are roasting, in a small bowl mix oil, garlic, salt, pepper and mint and set aside.

After the potatoes are cooked, remove from oven and cut into approximately two-inch pieces and place in a large bowl. (Cut large potatoes into quarters and small potatoes in half to get them about two inches.)

Stir the oil once more and pour over the potatoes and let sit at room temperature for 30 minutes.

Pour out onto a serving bowl or platter and serve.

Moroccan Carrot Salad with Parsley and Roasted Lemon

Total: 30 min Prep: 10 min Cook: 20 min

Yield: 4 to 6 servings


1 large lemon, washed, sliced into thin rounds, and then quartered

1/4 cup extra-virgin olive oil, plus extra for lemons

1 1/2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 pinches cayenne pepper

1/2 teaspoon orange zest, plus 1/4 cup orange juice

Kosher salt and freshly ground black pepper

8 medium carrots, peeled and grated (about 4 cups)

1/4 cup chopped fresh parsley

2 tablespoons toasted pine nuts


  1. Place the lemon pieces in a cold skillet. Add a generous amount of oil to cover the bottom of the pan and heat over low heat until the rinds soften and begin to brown and caramelize, about 20 minutes.

  2. In a large bowl, add the cumin, cinnamon, ginger, cayenne, orange zest, orange juice, salt, and pepper. While whisking, pour 1/4 cup olive oil in a thin stream until the dressing reaches your desired consistency. Add the carrots, parsley, and pine nuts. Remove the caramelized lemon to the bowl using a slotted spoon. Toss and taste for seasoning. Drizzle in some of the lemon infused oil, to taste.

  3. Store in the refrigerator until serving time.


"A healthy and very tasty combination...this would be good as a refreshing light dessert or I like to add a tablespoon or so of oatmeal to make it more breakfast-like!"

Ready In: 5 mins

Ingredients: 9



● 4 -5 chunks frozen pineapple

● 1⁄2 banana, frozen

● 1⁄4 Granny Smith apples, frozen

● ¼ cup plain Greek yogurt

● 1 tablespoon oatmeal(optional)

● 2 teaspoons maple syrup (or to taste)

● 1 teaspoon vanilla extract

● ½ cup milk (any type, I used 2% dairy milk)

● 8 -10 fresh mint leaves


● Place all ingredients in high-speed blender. Blend until smooth.

● Garnish with fresh mint and enjoy!


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