top of page

Healthy Recipes for 9/28/23

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

Curly Kale

Red Potatoes,


Green Bell Peppers, Medium

Sweet Dumpling Squash,

Dandelion Greens (Large and Jumbo Baskets)

Roma Tomatoes,

Celery (Jumbo Baskets) Bananas

Valencia Oranges,


Entrée ( Main Course)

Green Pepper Steak

Prep Time: 40 mins Cook Time: 20 mins Total Time:1 hr


1 pound sirloin or round steak, sliced thin against the grain

¼ cup soy sauce, divided

1 tablespoon granulated sugar

2 tablespoons cornstarch

1 cup low-sodium beef broth

4 tablespoons vegetable oil, divided

2 large bell peppers, cubed (red, green, or both)

1 large onion, sliced into wedges

1 teaspoon fresh ground black pepper

3 cloves garlic, minced

1 tablespoon fresh ginger, minced or grated

¼ teaspoon crushed red pepper flakes (optional)

2 large tomatoes, cubed (or several small)

Cooked rice for serving

Soy sauce for serving


Pour 2 tablespoons soy sauce and sugar over sliced steak. Marinate at least 30 minutes or up to 4 hours. While the beef is marinating, prep the remaining ingredients.

In a small bowl or 2 cup measure, combine the cornstarch, beef broth, the remaining 2 tablespoons soy sauce. Whisk until blended. Set aside.

Heat 1 tablespoon vegetable oil in large skillet over medium-high. Add half the beef and cook until browned around the edges. Turn the beef slices over and continue cooking for about 2 minutes more. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.

Pour the last tablespoon of oil into the pan. Add the bell pepper, onions and black pepper. Sauté until the vegetables are crisp tender and slightly charred, about 5 to 8 minutes.

Reduce the heat to medium. Add the in the garlic, ginger and crushed red pepper flakes, if using. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.

Return the cooked beef to the pan, along with any accumulated juices, and the beef broth mixture. Cook until the sauce thickens, about 3 to 5 minutes. Gently fold in the tomatoes and stir to coat. Remove from the heat and serve immediately.

Garnish with additional black pepper and parsley.

.Pass additional soy sauce for serving.

Side #1


Ready In:40mins Serves:6


8 medium red potatoes

2 cups kale, chopped (not packed too snuggly ;)

1 medium leek, thinly sliced

4 cloves garlic, minced

4 tablespoons olive oil, divided

1 cup potato water

salt and pepper


cube and boil potatoes (with skins) in lightly salted water.

strain, reserve 1 cup water.

sautee garlic and leek in 2 Tbs oil until translucent.

add kale, sautee until wilted.

mash potatoes with reserved water, 2 remaining Tbs of oil.

fold in sauteed veggies.

add salt and pepper to taste

Side #2

Kale Orange Salad

This is the perfect seasonal winter salad recipe! It's bursting with nutritious kale, sweet juicy oranges, crumbles of cheese, crisp almonds and a tangy bright dressing. It's incredibly nutritious and it's a exciting change from basic side salad. Plus, it's a perfectly fitting holiday recipe

Servings: 4 Prep 15minutes


1 bunch curly kale (about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups)

2/3 cup sliced almonds , toasted

1/3 cup sliced green onions

3 oz goat cheese , crumbled

1 blood orange* , peeled and sliced into rounds then halved (other orange can be substituted)

2 mandarin oranges , peeled and segmented

Vinaigrette Dressing

3 Tbsp white balsamic vinegar

3 Tbsp extra virgin olive oil

2 Tbsp fresh orange juice**

1/2 tsp sea salt (do scant if using table salt)

1 1/2 tsp dijon mustard

1 tsp honey


For the Salad: Add kale, half of the almonds, half of the green onions and the mandarin oranges to a salad bowl.

Pour over vinaigrette dressing then toss salad. Top with remaining almonds and green onions, add blood oranges and goat cheese and serve.

For the vinaigrette: In a mixing bowl whisk together all ingredients. Chill until ready to serve


Sweet Dumpling Squash Bars

Prep Time 20 min Cook Time 1 hour 30 min Total Time 1 hour 50 min Servings 10


2 sweet dumpling squash (Small round mottled green and yellow squash)


1 cup whole wheat flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup butter


1 1/2 cups evaporated milk (or one 13-ounce can)

2 eggs

3/4 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp ground cloves


Roasting the Squash

Cut the squashes in half, scoop out the seeds, and place the halves face-down in about 1/2 inch of water in a baking pan. Roast at 350 degrees for 45 minutes or until the flesh is tender. Scoop out the flesh and set aside.

Cut the squashes in half, scoop out the seeds, and place the halves face-down in about 1/2 inch of water in a baking pan. Roast at 350 degrees for 45 minutes or until the flesh is tender. Scoop out the flesh and set aside.

Making the Crust

In a large bowl, combine the flour, oats, and brown sugar. Cut in the butter until evenly mixed. Press the mixture flat (with a side crust if desired) into a 13 x 9 1/2 inch baking pan. Bake at 350 degrees for 15 minutes.

Making the Filling

Combine the squash with the evaporated milk and eggs. Mix well. Add the sugar, salt, cinnamon, ginger, and cloves, and continue mixing until smooth. Pour the squash mixture into the baked crust. Bake for 30 minutes or until the custard has set in the middle.

Cool, cut into squares, and serve.

You may serve these warm. However, our kids like them almost as much or maybe even better served chilled.

Meal #2

Celery Risotto with Dandelion Greens or Kale



Serves 4 to 5 generously


  • 7cups well-seasoned chicken or vegetable stock

  • 2tablespoons extra virgin olive oil

  • ½cup minced onion

  • 6celery branches, preferably from the heart, diced (2 cups diced celery)

  • 1½cups Arborio rice

  • 1 to 2garlic cloves (to taste), minced

  • Salt and freshly ground pepper to taste

  • ½cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

  • 1cup chopped dandelion greens or kale

  • 2tablespoons chopped flat leaf parsley

  • 1tablespoon chopped chives

  • ⅓cup (1½ ounces) freshly grated Parmesan cheese


  1. Step 1

Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.

  1. Step 2

Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.

  1. Step 3

Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.

  1. Step 4

Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.


  • Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 3, that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid.

Side #1

Creamy Dandelion Soup Recipe

A creamy, delicious and good-for-you dandelion soup made with tender dandelion greens, potatoes and oregano.



▢2 tablespoon extra virgin olive oil

▢4 cloves garlic (sliced)

▢1 medium onion (diced)

▢2 stalks celery (diced)

▢2 loosely packed cups dandelion greens (about 2 ounces)

▢2 potatoes (boiled, peeled and roughly diced. Use medium-sized russets or larger yellow or red potatoes, about 350 grams total).

▢1 tablespoon fresh oregano (or 1 teaspoon dried oregano)

▢2 cups water (or vegetable stock)

▢1 cup plant milk

▢Juice of 1 lemon

▢Salt and ground black pepper to taste


Add garlic to cold olive oil in Dutch oven. Turn on heat to medium-low. Saute the garlic until it becomes aromatic and begins to change color.

Add onions and celery to pot and saute for a couple of minutes until onions turn translucent.

Stir in the dandelion greens and saute a couple of minutes until they reduce.

Stir in the boiled potatoes and oregano. Mix well.

Add 2 cups water to the vegetables and bring to a boil pver medium heat. Cover and let the soup simmer for 5 minutes over low heat.

Turn off the heat and carefully transfer soup to a blender. Blend into a smooth puree. Follow blender instructions while blending hot liquids and be very careful. Leaving the feed tube open and placing a kitchen towel over it can be helpful.

Return the soup to the Dutch oven. Add the plant milk and mix. Check seasoning and add more salt and ground black pepper as needed. Warm the soup through and turn off heat. Stir in the lemon juice. Ladle the soup into bowls, add a swirl of plant milk, if you wish, for garnish, and serve hot or warm. This dandelion soup also tastes great chilled, so if you are serving it on a hot day just serve it straight out of the fridge.

To make this soup a light lunch or meal and bump up the protein, add canned or cooked white beans to the recipe instead of potatoes.

If you are new to eating dandelion greens, use fewer in the soup. The greens add a mellow bitterness to the soup, which is really lovely with the creaminess and tang from lemon, but if you are serving this recipe to kids or picky eaters you might want to start out with less.

Use a thicker plant-based milk for maximum creaminess. You can make your own nut milk by blending a fourth of a cup of cashews with a cup of water. Or use store bought coconut milk, cashew milk or oat

Storage instructions

Refrigerate: The soup will keep in the refrigerator for up to three days.

Freeze: Freeze the soup in a freezer-safe container for up to three months.

Reheat: Reheat over medium-low heat on the stove. Add more water if needed and check salt.

Side #2

Roasted Peppers with Leeks

Total Time:45 mins Yield:6 to 8


3 red bell peppers

3 yellow bell peppers

2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick

1/4 cup plus 1 tablespoon extra-virgin olive oil



Roast the peppers over gas flames or under a preheated broiler, turning often, until charred all over. Transfer the peppers to a platter and let cool.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the leeks and cook until just tender, about 3 minutes. Drain and pat dry with paper towels. Return the leeks to the saucepan with 1 tablespoon ofolive oil and toss to coat. Season with salt.

Discard the pepper skins, stems and seeds. Cut the peppers into 2-by- 1/3-inch strips and arrange on a large platter. Drizzle with the remaining 1/4 cup of oil and season with salt. Top with the leeks and serve.


Pan Fried Cinnamon Bananas


▢2 bananas (slightly overripe)

▢2 tablespoons sugar (or substitute)

▢1 teaspoon cinnamon

▢¼ teaspoon nutmeg (optional)


Slice the bananas into rounds, approximately ⅓ inch thick.

2 bananas

In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside.

2 tablespoons sugar,1 teaspoon cinnamon,¼ teaspoon nutmeg

Lightly spray a large skillet with nonstick oil spray and warm over medium-low heat and add the banana slices.

Sprinkle half of the cinnamon mixture on top. Cook for about 2-3 minutes.

Flip the rounds, then sprinkle with the remaining cinnamon mixture. Cook for 2-3 more minutes until the bananas are soft and warmed through.


Slightly overripe bananas work best. If your bananas are too overripe, they will still taste good but they may be mushy.

If they start to get too soft, they are done. Be careful to not overcook them!

The quality of the oil can affect how the banana rounds taste, so make sure your oil is fresh and a good quality brand. Coconut oil is a good choice.

If you don't have oil or prefer not to use it, you can substitute butter for the oil.

You can substitute granulated Splenda (or equivalent), however white sugar works best.

You can also substitute brown sugar or honey.

Note that this is not a actually a substitute recipe for the fried bananas that are cooked by immersing them in oil in a fryer. These are just a tasty way to do something a little different with your bananas by cooking them in a pan or skillet.

Serve plain, sprinkle with powdered sugar, spoon them over vanilla ice cream, or drizzle them with chocolate syrup!

Meal # 3

Entrée (Main Course)

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

Prep Time 20minutes Cook Time1 hour Total Time 1hour 20minutes minutes


▢3 Sweet Dumpling or other small winter squash

▢1 onion chopped

▢3 cloves garlic minced

▢3 cups cooked brown rice

▢1/4 cup water

▢juice of 1/2 large lemon (such as Meyer)

▢1/2 teaspoon lemon zest

▢1 tablespoon soy sauce or coconut aminos

▢1/8 cup minced fresh parsley

▢1/8 cup minced fresh sage

▢1 teaspoon minced fresh rosemary

▢1/2 teaspoon dried thyme or 1 tablespoon fresh, minced

▢2 tablespoons pine nuts lightly toasted (may omit for nut-free diets)

▢salt and pepper


Preheat oven to 400F. Cut the squash in half and remove seeds and strings. Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner). Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.

While the squash are cooking, prepare the lemon-herbed rice. Heat a non-stick pan and sauté the onion until it begins to brown, about 5 minutes. Add the garlic and cook for another minute. Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm. Add the toasted pine nuts and salt and freshly ground black pepper to taste.

Stuff the rice into the cavities of the squash. Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.


If you want to make the rice look more lemony, add a little turmeric with the lemon juice.

Side #1

Leek, celery and Gruyère gratin


750g (1½lb) leeks, trimmed and cut into chunks

6 sticks of celery, chopped

400ml (14fl oz) vegetable stock

100ml (3½fl oz) half-fat crème fraîche

nutmeg, grated

25g (1oz) breadcrumbs

100g (3½oz) Gruyère, grated



Preheat the oven to gas 7, 220ºC, fan 200ºC. Boil the vegetables for 5 minutes, drain and put in an ovenproof dish.

Mix together the vegetable stock, crème fraîche and nutmeg. Season.

Pour the creamy mixture over the vegetables, cover in foil and bake for 25 minutes, then remove and set aside.

Remove the foil from the vegetable dish and sprinkle with breadcrumbs and cheese. Cook for another 20 minutes until the topping is golden and crispy.

Side #2

Oven-Roasted Potatoes with Orange Zest


3 pounds small, red-skinned potatoes


3 tablespoons olive oil

Freshly ground pepper

Zest from 2 medium oranges, cut into fine julienne strips


Preheat the oven to 375°. In a large saucepan, cover the potatoes with cold water, add salt and bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer until the potatoes are just tender, about 20 minutes. Drain and pat dry with paper towels.

Spread the potatoes in a large flameproof roasting pan, add the olive oil and stir well to coat. Season with salt and pepper. Roast in the oven for about 20 minutes, stirring often, until lightly browned and very tender.

Meanwhile, bring a small saucepan of water to a boil. Add the orange zest and boil for 2 minutes, then drain and rinse with cold water. Drain on paper towels.

Just before serving, set the roasting pan over moderate heat. Add the orange zest to the potatoes and cook, stirring often, until the zest is slightly softened, about 5 minutes. Season with salt and pepper and serve.


Chocolate-Banana Smoothie

Kids love the combo of chocolate and bananas, and it's so easy to make, they can do it themselves.

Yields: 1 Prep Time: 5 mins Total Time: 5 mins


1 frozen banana

3/4 c. milk

3 tbsp. chocolate syrup

3 ice cubes


In blender, combine banana, milk, chocolate syrup, and ice and blend until mixture is smooth and frothy. Pour into 1 tall glass.


bottom of page