Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.
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MEAL 1
#1.1 ENTRÉE (Main Course)
Chard is a powerful, nutrient dense green—standing out for its vitamin K content, lots of vitamins A C and E, iron and calcium. It’s known as anti-inflammatory to promote heart health and regulate blood sugar.
Serves 6
Ingredients
4 tbs oil (try 1 tbs sesame and 1 tbs olive or coconut oil)
6 cloves garlic , peeled and chopped
3 inch piece of ginger, chopped or grated
2 tbs ground cumin
1 tbs paprika
1 tbs ground turmeric
1 tbs salt
1/2 tsp black pepper
1 large or 2 medium onions, finely chopped
4 to 6 carrots, sliced
1 bunch swiss chard, chopped
4 small or 2 large potatoes, chopped into large cubes
1 cup red lentils
6 cups water
1 cube veggie bouillon
pea shoots or microgreens
Instructions:
Heat oil in a pan. Add spices and cook for 30 seconds.
Add onion and garlic and cook until onions are translucent.
Add carrots and cook until they start to crisp (maybe 6 minutes)
Add potatoes, water and veggie bouillon and bring to a boil. Then simmer for about 20 minutes until lentils and potatoes are cooked. Add chard and cook for a couple more minutes.
Serve hot and enjoy. Goes well with a side of rice and topped with microgreens or pea shoots!
#1.2 APPETIZER OR SIDE
Crunchy Cucumber Carrot Celery Salad
This raw cucumber carrot celery salad recipe is crunchy, refreshing, and delicious!
Prep Time: 30minutes minutes
Total Time: 30minutes minutes
Servings: 4
Ingredients
3 cups carrots, shredded (about 3-4 medium-large carrots)
1.5 cups long English cucumber, diced (about 1/2-2/3 of a cucumber)
1.5 cups celery, diced (about 4 large stalks)
1/2 cup fresh dill, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
Salt + pepper, to taste
Lemon Vinaigrette Dressing:
1/4 cup olive oil
1/2 a lemon, juice only
1 Tbsp white wine vinegar
1/2 tsp maple syrup
1/2 tsp dijon mustard
1/2 tsp garlic powder
Salt + pepper, to taste
Instructions
In a large mixing bowl, combine shredded carrots, chopped cucumbers, celery, dill, parsley, and mint.
Mix all dressing ingredients together by vigorously shaking them in a jar with a lid, or whisking them in a small bowl.
Pour dressing over salad and toss everything to combine well. Season with extra salt and pepper, as desired. Serve immediately or keep chilled in the fridge!
#1.3 APPETIZER OR SIDE
Broccoli Potato Soup (vegan)
by Connie🥕
You'll feel so good indulging in this thick, hearty, and delicious cream of potato soup. The addition of broccoli, carrots, and white beans make this perfectly seasoned, plant-based soup so satisfying.
Prep Time20minutes mins
Cook Time30minutes mins
CourseMain Course, Side Dish, Soup
CuisinePlant Based, Vegan
Servings8
Calories 82 kcal
Equipment
Large stove top pot (6 qt or more)
Medium stove top pot with lid (5 qt or more)
Skillet - medium size
Steamer basket
Immersion blender or standard blender
Measuring cup
Measuring spoons
veggie peeler
kitchen knife
large strainer or colander
Cutting board
Long handled spoon (for stirring)
Ingredients
1 C yellow onion diced
1 C celery diced (reserve half)
3 cloves garlic minced
¼ C water
5 C potato russet - peeled and cubed (reserve 2 cups)
4 C broccoli small florets - reserve half
1 carrot peeled & cut into rounds
2 C almond milk or an unsweetened vegan milk of your choice - rice, soy, oat
1 15 oz can cannellini beans drained & rinsed
2 C vegetable broth
2 teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon dried dill
¼ teaspoon paprika
1 teaspoon sea salt add more to taste if desired
¼ teaspoon black pepper freshly ground
Instructions
Place onion, ½ C celery, and 3 cloves garlic into 5 qt. or larger pot.
Place over medium heat.
Add water, one tablespoon at a time to keep veggies from sticking.
Continue cooking for about 5 minutes.
Add seasonings, 3 C potatoes, ½ C broccoli, beans, non-dairy milk, and broth.
Cover pot. Raise heat to high. Bring to boil. Reduce heat to low and simmer until potatoes are tender.
Once potatoes are tender, use immersion blender to thoroughly puree soup.
In a separate pot, steam remaining broccoli, celery and carrots until just tender, or sauté in a skillet with a small amount of water. Add additional water as needed, Don't let the veggies burn.
Place remaining 2 C potatoes in a stove top pot. Cover with water (about 2 inches above potatoes) and place over high heat. Place lid on pot. Bring to a boil, reduce heat to med-high and simmer for 7 - 10 minutes until they can be easily pierced with the end of a knife. Remove from heat and drain.
Add remaining broccoli, celery, carrots and potatoes to soup. Continue heating on low for an additional 5-10 minutes.
Remove from heat and serve.
#1.4 DESSERT
Kiwi Banana Shake
Ready In: 10mins
Ingredients: 4
Serves: 2
ingredients
1 1⁄2cups ice
1 -2kiwi (or more if you love kiwi)
1 tablespoon honey (or to taste)
1 -2 banana (used for taste and thickening)
directions
Throw this all in a blender and pulse, then puree until you have the consistency you like.
Hope you enjoy!
MEAL 2
#2.1 ENTRÉE (Main Course)
Savory Pumpkin and Feta Filo Pie with Swiss Chard
This Savory Pumpkin and Feta Filo Pie is a delightful combination of creamy pumpkin, tangy feta, and nutritious Swiss chard, all wrapped in crispy filo pastry. Perfect for a cozy dinner or a special occasion!
Prep: 20 mins
Cook: 35 mins
Ingredients
6 servings
500 g pumpkin, peeled and diced
200 g feta cheese, crumbled
250 g ricotta cheese
4 large eggs
200 g Swiss chard, chopped
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground nutmeg
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
10 sheets of filo pastry
100 g melted butter
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a large pot, bring water to a boil and add the diced pumpkin. Cook for about 10-15 minutes until tender. Drain and mash the pumpkin until smooth.
Step 3
In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes. Add the chopped Swiss chard and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
Step 4
In a large mixing bowl, combine the mashed pumpkin, crumbled feta, ricotta cheese, and the sautéed Swiss chard mixture. Stir in the eggs, nutmeg, oregano, salt, and black pepper until well combined.
Step 5
Lay one sheet of filo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush it again. Repeat this process until you have 5 layers of filo pastry.
Step 6
Place half of the pumpkin and cheese mixture in the center of the layered filo pastry. Fold the edges over the filling to create a parcel. Brush the top with more melted butter.
Step 7
Repeat the layering and filling process with the remaining filo pastry and pumpkin mixture, creating a second parcel.
Step 8
Place both parcels on a baking tray lined with parchment paper. Brush the tops with any remaining melted butter.
Step 9
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
Step 10
Remove from the oven and let cool for a few minutes before slicing. Serve warm.
#2.2 APPETIZER OR SIDE
Simple Celery Soup
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Yield: 7 cups
Description
A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!
Ingredients
2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.
4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
1 cup water
1 bay leaf (optional), remove it before blending
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
Add:
1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of probiotic sour cream, vegan sour cream, heavy cream or cashew cream. (see notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, but delicious!)
Instructions
Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
Add the garlic and stir 1-2 minutes, until fragrant.
Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)
Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.
Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.
To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
Notes
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.
#2.3 APPETIZER OR SIDE
Mom's Cucumber Salad
This cucumber salad recipe is the one my mom made when I was small. It is still one of my favorites.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 8
Ingredients
1 cup mayonnaise
¼ cup white sugar
4 teaspoons distilled white vinegar
½ teaspoon dried dill weed
½ teaspoon seasoned salt
4 medium cucumbers, peeled and sliced
Directions
Stir mayonnaise, sugar, vinegar, dill, and seasoned salt together in a large bowl.
Stir in cucumber slices, tossing to coat.
#2.4 DESSERT
Banana Mango Muffin
Banana Mango Muffin- Moist, fast, and fluffy get excited about this tropical bread.
Prep:15minutes mins
Cook:16minutes mins
Total:31minutes mins
Servings12 - 16 muffins
Ingredients
▢1 large bananas mashed about a cup
▢¼ cup sour cream/ yogurt
▢2 large eggs
▢1 teaspoon vanilla extract
▢2 cups all purpose flour
▢½ cup brown sugar
▢½ cup granulated sugar
▢1 teaspoon baking soda
▢1 teaspoon baking powder
▢½ teaspoon salt
▢1 large mango chopped about a cup or more
▢½ cup raisins
▢1 teaspoon ground ginger powder/
▢½ cup 4 ounce unsalted melted butter (replace with oil)
▢1 -2 Tablespoons dark rum optional
Cream Cheese Glaze
▢4 oz. cream cheese room temperature
▢½ cup confectioners' sugar
▢2 to 3 Tbs. cold whole or low-fat milk
▢1 teaspoon pure vanilla extract
▢½ teaspoon lime/lemon
▢1 teaspoon grated lime
Bottom of Form
Instructions
Preheat oven to 350 degrees. Grease a loaf or muffin pan with baking spray; set aside
In a small bowl whisk together eggs, mashed bananas, sugar (brown and white) sour cream and vanilla.
In another bowl combine flour, baking powder, baking soda, and salt
Gradually add wet ingredients to the bowl of dry ingredients add whisk with a spatula until thoroughly mixed.
Throw in mango, raisin and ginger spice. Fully combine to incorporate ingredients.
Pour in melted butter thoroughly mix. Scrape down sides.
Pour mixture into prepared loaf pan – bake for about 60-75 minutes, if using a loaf pan or until a toothpick inserted comes out clean
If using a muffin pan bake for 16 -20 minutes or until a tooth pick inserted comes out clean.
Let it cool before glazing.
Cream cheese Glaze
Whip together cream cheese, powdered sugar, vanilla , grated lime, lime juice and 2 tablespoons of milk until very creamy. Add more milk to get desired consistency for drizzling. Pour on cake
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