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Healthy Recipes for the 1/11/24

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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Roasted Golden Beet and Lentil Salad with Mint and Cilantro


1 pound (about 6 medium) trimmed golden or red beets1 cup dried lentils, such as French green or black beluga(I used black beluga)6 thin slices fresh ginger plus 1 teaspoon finely grated1 small red onion, finely diced (1/2 cup) and soaked in water for 10 minutes, then drained2 tablespoons red-wine vinegar2 teaspoons agave or maple syrup1 teaspoon extra-virgin olive oil1 1/2 teaspoons whole coriander seeds, toasted and ground, or 1 teaspoon groundFreshly ground pepper, to taste1/4 cup coarsely chopped fresh mint, plus leaves for garnish2 tablespoons coarsely chopped fresh cilantro, plus leaves for garnish


1. For the roasted beets, preheat the oven to 425F. Peel and slice/chop the beets into medium-bite-sized pieces, but put all the pieces back together again. Wrap in tinfoil and roast for at least an hour. Roasting times will depend on the size of your beets. They are ready when they are easily pierced with a fork. Be careful when handling the hot beets, because they can easily leak. Set aside to cool.

2. Combine lentils and sliced ginger in a medium saucepan, and cover with water by 2 inches. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard ginger. Transfer to a large bowl, and stir in 1/2 teaspoon salt.

3. Combine remaining teaspoon salt and the grated ginger, onion, vinegar, and agave, and let stand for 15 minutes. Whisk in oil and the coriander. Pour over lentils, and toss to coat. Season with pepper. Stir in chopped mint and cilantro. Arrange beet wedges on top of lentils. Garnish with herbs, and serve immediately.

Serves 4.








●     around 4 cup, or 12 oz, broccoli crowns, trimmed and cut into bite-size florets

●     1 cup small tomatoes

●     1 tbl olive oil

●     2 cloves garlic, minced

●     1/4 tsp salt

●     1/2 tsp freshly grated lemon zest

●     1 tbl lemon juice

●     10 pitted black olives, sliced

●     1 tsp oregano

●     2 tsp capers, rinsed (optional)



1. Preheat oven to 450°F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated, and spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

2. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.


Cara Cara Orange and Arugula Salad



Prep Time 15 minutes Cook Time 15 minutes Total Time 30  minutes




●     1/2 cup uncooked dry quinoa

●     1 1/4 cup vegetable broth


●     2 cara cara oranges

●     4.5 ounce package arugula

●     1/2 avocado chopped

●     1/3 cup almonds chopped


●     1/2 cara cara orange juiced (~ 1 tablespoon)

●     2 tablespoons apple cider vinegar

●     1 tablespoon olive oil

●     1/2 teaspoon Dijon mustard

●     Dash of salt and ground black pepper



Make the Quinoa

  1. Rinse quinoa in a fine mesh strainer with cold water. Transfer to small saucepan with vegetable broth.

  2. Bring to a simmer and cover with lid. Cook for 15 minutes or until broth has been absorbed and quinoa is tender. Fluff with a fork and set aside about 10-15 minutes to cool.

Prep the Salad

  1. Peel and chop oranges into small (~1") sections. Chop almonds and avocado and set aside.

  2. In a large bowl, add the arugula and top with the cooled quinoa. Stir to mix well. Top with orange sections, almonds, and avocado.

Make the Dressing

  1. To make the dressing, combine the orange juice, vinegar, olive oil, mustard, salt and pepper in a small mason jar. Screw on the lid and shake vigorously until well mixed.

  2. Drizzle dressing over salad and toss to coat. Serve immediately.


Makes 4 side salads or 2 large salads.


Winter Fruit Salad & Spiced Yogurt Dressing



●     1 c. pineapple slices/wedges

●     1/2 c . pomegranate seeds

●     2 Cara Cara oranges peeled and cut in slices

●     2 grapefruits sectioned

●     1-2 bananas sliced

●     1 apple chopped in cubes


●     2 Tbsp. pure maple syrup

●     juice of one lime

●     1 Tbsp. chopped fresh mint, or use for garnish

●     1 tsp. vanilla extract

●     1 c. Greek yogurt

●     1/2 tsp. cinnamon

●     1/8 tsp. nutmeg


Dressing: Mix the dressing ingredients with a whisk until blended. Refrigerate.

  1. Put the fruit on a platter or large bowl. Drizzle with the dressing and serve.




Easy Cilantro-Lime Shrimp Salad



This easy cilantro-lime shrimp salad is bright, fresh, and spicy with just a hint of sweetness to offset the spice. It’s a flavorful, low-carb dream dinner.


Cook Time: 30 minutes Servings: 2


Cilantro-Lime Dressing

●     1 cup fresh loosely-packed cilantro

●     1-2 jalapeños trimmed and chopped into thirds

●     4 cloves garlic peeled

●     1 lime juiced

●     ½ cup extra virgin olive oil

●     2 tablespoons honey plus more to taste if desired

●     Salt and pepper to taste

Shrimp Salad

●     1 pound large shrimp peeled and deveined (tails left on or removed, depending on preference)

●     1 tablespoon neutral cooking oil

●     3 Roma tomatoes small-diced

●     1 jalapeño trimmed and minced

●     ⅓ cup fresh cilantro finely chopped

●     ½ English cucumber finely chopped

●     1 watermelon radish or 3 red radishes, trimmed, peeled and thinly sliced into rounds*

●     1 lime juiced

●     4 ounces baby greens

●     1 teaspoon extra virgin olive oil

●     Salt and pepper to taste



Prepare the Cilantro-Lime Dressing:

  1. In a food processor, combine all the ingredients for the cilantro-lime dressing and pulse until well-combine. If the dressing seems too thick, add a bit more oil or lime juice. Season with salt to taste. Set aside.

Marinate the Shrimp:

  1. Transfer the shrimp to a bowl or Ziplock bag and pour half the cilantro-lime dressing on them and toss to combine. Transfer to the refrigerator for 15-20 minutes.

Prepare the Tomato-Cucumber Salad:

  1. In a bowl, combine the tomatoes, cilantro, minced jalapeño, diced cucumber, lime juice, and radishes and toss to combine. Season with salt and pepper to taste.

Dress the Greens:

  1. Transfer the greens to a large bowl and drizzle with the extra virgin olive oil. Add a sprinkle of salt and a touch of black pepper and use your hands to dress the greens with the oil. Divide the greens between plates and set aside.

Cook the Cilantro-Lime Shrimp:

  1. Heat the neutral cooking oil in a large skillet over medium-high heat until very hot. Add the shrimp in an even layer, cooking in batches if necessary, and pour 1-2 tablespoons of the marinade from the bag over the shrimp. Cook for 1-2 minutes and then flip the shrimp and cook for 2-3 minutes more or until the shrimp are opaque and cooked through. Turn off the heat.

To Serve the Cilantro-Lime Shrimp Salad:

  1. Pile the tomato-cucumber garnish on top of the salad greens and arrange the cooked shrimp on top. Drizzle with the remaining cilantro-lime dressing. Enjoy!


Roasted Cauliflower, Broccoli & Golden Beets 


●     1 pound fresh cauliflower florets

●     1 pound fresh broccoli florets

●     2 medium golden beets, scrubbed and cut into 1⁄2-inch wedges

●     1 medium red onion, halved and cut into 1⁄4-inch sliced

●     2 garlic cloves, minced

●     1⁄2 teaspoon salt, divided

●     1⁄4 teaspoon ground black pepper

●     2 tablespoons olive oil


  1. Preheat oven to 425 degrees. Lightly coat a baking sheet with nonstick spray and set aside.

  2. In a large bowl combine cauliflower florets, broccoli florets, beets, onion, garlic, salt and black pepper. Drizzle with the oil and toss to coat the vegetables with the oil.

  3. Transfer vegetables to the baking sheet and arrange them in a single layer.

  4. Bake for 25 to 30 minutes until tender and lightly browned. Remove from the oven and serve immediately.



  1. Preheat oven to 425 degrees. Lightly coat a baking sheet with nonstick spray and set aside.

  2. In a large bowl combine cauliflower florets, broccoli florets, beets, onion, garlic, salt and black pepper. Drizzle with the oil and toss to coat the vegetables with the oil.

  3. Transfer vegetables to the baking sheet and arrange them in a single layer.

  4. Bake for 25 to 30 minutes until tender and lightly browned. Remove from the oven and serve immediately.


Sauteed Radishes with Sea Salt & Lime


PREP TIME 10 minutes COOK TIME 12 minutes TOTAL 22 minutes


SERVINGS 4 to 6 as a side



●     About 2 pounds of radishes tops included

●     2 - 3 tablespoons butter

●     freshly ground pepper

●     juice from about 1/2 of a large lime

●     sea salt preferably Maldon




  1. Separate the greens from the radishes, and clean both well. It might take a few washes to get the greens clean as they tend to really hang on to grit.

  2. Pick out any yellowed or terribly tattered leaves, and trim out any larger stalks as they will be very tough. You can roughly chop them, or just leave whole. Set aside.

  3. Cut the radishes in half, unless they are very small. Larger ones may be cut in thirds or quarters.

  4. Melt a tablespoon of the butter in a large saute pan.

  5. When the butter is bubbling well, add the radishes to the pan, getting as many of the cut sides facing down as possible. Sprinkle with a few grinds of black pepper.

  6. When the first sides have some nice color, stir them to brown the other sides, and very lightly sprinkle with a bit of the sea salt - not too much, because you are going to finish them with more at the end.

  7. When the second sides are browned, and the radishes are getting somewhat soft, push them all to the edges of the pan, and melt a second tablespoon of butter in the center.

  8. Add the reserved greens, and use tongs to kind of toss them in the newly melted butter, then cook for about 4 to 5 minutes, occasionally tossing them a bit with the tongs to get them evenly cooked.

  9. Mix the radishes and greens together in the pan, sprinkle with some sea salt, and remove to a serving dish, lifting out with the tongs, to leave the pan juices behind.

  10. You can add the third tablespoon of butter at this point, or just go with what's left in the pan, and squeeze the fresh lime juice into the pan. Mix well, and drizzle over the radishes and greens.

  11. Finish the dish with a few more grains of sea salt.

  12. Serve hot, with extra salt and lime on the side, refrigerate leftovers



Roast Cara Cara Oranges



Sweet, delicious Cara Cara oranges are as pretty as they are delectable. With their rosy, juicy flesh, they make the perfect snack just as they are. But, to make the most of the season, you can quickly and easy roast them. Serve them warm on their own as a snack, or add it to a cheese table at your next party. It’s also a wonderful topping for cakes and other desserts. You can also remove the rinds, and add them to a healthy salad.





●     3 Cara Cara oranges

●     1/4 cup honey

●     2 teaspoons cinnamon

●     1 tablespoon ginger minced

●     1/2 cup pistachios chopped



  1. Slice the oranges into quarter or eighth wedges, depending on size.

  2. Heat the oven to a broil.

  3. Use aluminum foil to line a baking sheet.

  4. Arrange the orange wedges in a single layer on top of the foil, skin side down.

  5. Set aside 2 tablespoons of honey, and drizzle the rest over the orange wedges.

  6. Sprinkle with cinnamon and ginger, taking care to spread them as evenly as possible.

  7. Broil for about 4 or 5 minutes. The orange wedges should begin to brown.

  8. Drizzle the remaining 2 tablespoons of honey over the oranges, and top with pistachios.

  9. Serve immediately.





Charred Citrus Chicken



        1⁄2 cup fresh lime juice (from 4–6 limes)

        1⁄2 cup fresh lemon juice (from 4–6 lemons), plus 1 lemon, thinly sliced

        1 cup fresh orange juice, plus 1 orange, thinly sliced, seeds removed

        3 tablespoons Worcestershire sauce

        3 tablespoons fish sauce

        2 tablespoons canola oil, plus more

        2 tablespoons yuzu kosho or sambal, or 1 jalapeño, finely chopped

        4 garlic cloves, finely gratedKosher salt and freshly ground black pepper

        3 1⁄2- to 4-pound chicken, halved lengthwise through the backbone, or bone-in, skin-on parts

        fresh herbs, such as cilantro stems, parsley, thyme, rosemary, or marjoram, for serving



        To make the marinade, combine the lime juice, lemon juice, orange juice, Worcestershire sauce, fish sauce, yuzu kosho, and garlic in a medium bowl and season with salt and pepper. Set about half aside for later, and add the rest of the marinade to a large bowl, resealable bag, or baking dish. Add the chicken, tossing to coat well. Let it sit in the marinade for a while (at least 30 minutes, but up to 2 days, in the refrigerator).

        Preheat the oven to 425°F. (Alternatively, heat a grill to medium heat, with cooler coals or low flames on one side. You can grill the chicken over hotter flames, but it can be challenging to manage; for beginners, it’s good to err on the side of the coals being slightly cooler than slightly hotter.)

        Remove the chicken from the marinade (discarding the marinade the chicken was sitting in). Heat 2 tablespoons canola oil in a cast iron skillet over medium-high heat. Add chicken skin-side down and cook for 5–7 minutes, until golden brown and chicken releases easily from the skillet. Flip the chicken and add a bit more of the marinade to the skillet.

        Transfer the skillet to the oven and cook for 20–25 minutes. (Alternatively, place the chicken skin side down on the grill and cover; make sure the vents are open. Let it grill, resisting the urge to turn or check too frequently until it’s nicely golden brown with those cute little grill marks, 10 to 12 minutes; just like when you’re searing chicken in a skillet, the skin will release effortlessly once it’s cooked and golden. Attempting to move it beforehand will probably tear the skin and maybe ruin your day! Using your finest and largest tongs, carefully flip the chicken and cover so that it continues to grill and cook on the other side, another 10 to 12 minutes. Flip once more, skin side down, and add a few halves of cut citrus. Continue to grill another 5 to 8 minutes, to recrisp the skin and finish cooking through.)

        Place the remaining citrus slices on a platter or cutting board and scatter with the herbs, if using. Place the cooked chicken on top, skin side up, and spoon some of the reserved marinade over. Let the chicken rest for 10 to 20 minutes, allowing its juices to mingle with the fresh citrus. Carve the chicken into pieces before serving.







1. Preheat the oven to 400 degrees F.

2. Cut off the tops of the beets, then wrap each in foil and roast until tender when pierced with a paring knife, 45 minutes to 1 hour. Cool the beets slightly, then peel them under cold running water. Cut the beets into 1/2-inch-thick wedges.

3. Whisk the sour cream, horseradish, vinegar and scallions together in a small bowl with 1/2 teaspoon salt and a generous amount of pepper.

4. Put the lettuce in a salad bowl and top with the beets. Drizzle the dressing on top. Toss right before serving.


4 medium beets, preferably 2 red and 2 golden1/2 cup sour cream 2 tablespoons prepared horseradish 1 1/2 tablespoons red wine vinegar 1 tablespoon finely chopped scallions Kosher salt and freshly ground black pepper 2 heads butter lettuce, torn into pieces


HANDS ON TIME 25 Minutes

TOTAL TIME 1 Hours, 35 Minutes, include cooling time







No one will know there’s hidden broccoli in this delicious guacamole! Vegan and Gluten-Free.

Prep Time: 10 mins Total Time: 10 mins Yield: 4 1x

Category: Snack, Appetizer. Cuisine: Vegan



●     2 ripe avocados, diced

●     3/4 cup raw broccoli pieces (no stems) – finely chopped so it’s virtually unrecognizable

●     1 tomato, diced

●     1/4 cup red onion, minced

●     1 garlic clove

●     1 tbsp lemon juice

●     Handful of fresh coriander (cilantro), chopped – optional

●     Salt



  1. Mix all the ingredients except the avocados.

  2. Add the avocados but just gently fold them in so that there are still some chunks.

  3. Season with salt, as needed.





Apple and lime cake


7 large apples of any variety (or the equivalent small apples)grated zest of 3 limes2 tablespoons sugar


Butter a 20 cm cake tin and line the base with a circle of baking paper.

Peel the apples and core with an apple corer. Preheat your oven to 160°C (325°F).

Finely slice the apples with a mandoline or with the wide blades of a box grater. Carefully arrange your prettiest whole rings over the base of the tin (the bottom will become the top of the cake). Once you’ve got rings covering the base, add more apple (in no particular arrangement) until you’ve used about a quarter of the sliced apple. Sprinkle with ½ tablespoon of sugar and a quarter of the lime zest. Continue to add another layer of apple, sugar and zest – using a quarter of each at a time – until you have used them all up. Use a spoon to press the apple layers down gently and make sure there are no slices sticking up. Cover with foil (or an upturned pizza tray to be more environmentally friendly) and place the cake tin inside a baking dish. Add hot water to come halfway up the sides of the tin. Bake for 1 hour.

Leave the cake to cool to room temperature, then cover the surface with baking paper and a small flat-bottomed plate or dish that will fit inside the tin. Put something heavy from the fridge on top, to compress the cake, and chill overnight.

Run a knife around the edge of the cake. Place a serving plate upside down on top of the tin. Carefully flip the cake and plate over. Remove the tin (and baking paper). Serve with whipped cream.

Serves 8–10

















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