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Healthy Recipes for the 1/25/24

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

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Quick Sausage and Peppers in Acorn Squash 



Oven Preheated to 400 degrees {gluten free, dairy free, grain free}

●     Yield: 4 1x


●     2 Acorn Squashes

●     1 package of Natural Sausage – Chicken Sausage is a great idea and found in the deli isle!

●     2 Red Bell Peppers

●     1 Green Bell Pepper

●     1 large or 2 small Onions

●     2 – 4 cloves of Fresh Garlic (depending on how much you like it)

●     1 tbsp. of Oregano

●     1 tsp of Olive Oil

●     4 tbsp. of Almond Meal

●     1/2 tsp of salt


  1. Preheat your oven to 400 degrees.

  2. Rinse off your acorn squash.

  3. Cut in half and scoop out the insides.

  4. I want you to cut a bit off the rounded side to make sure the squash bowl doesn’t roll around on you.

  5. Place the cut squash on a cookie sheet, drizzle with half of the olive oil & salt and place into the preheated oven for about 40 mins.

  6. I rotated the baking sheet halfway through.

  7. Heat a large saucepan on medium-high and add the remaining olive oil.

  8. Take out your sausage links, cut them in half lengthwise and then into bite size pieces.

  9. Toss them into the heated pan.

  10. While the sausage is going, chop your veggies.

  11. I sliced my onion into thin rings and separated them when I put them in the pan.

  12. The peppers were cut into larger chunks, about 1/2 -1 inch long pieces.

  13. The garlic got a rough mince.

  14. When the sausage is browned, remove it from the heat onto a plate, place the pan back on the burner and toss in the onions and peppers.

  15. When the onion and peppers start to brown and soften, after about 5 mins, add the garlic, oregano, and salt and allow these to sweat and release flavor.

  16. Let the veggies go about 5 mins more stirring as you go.

  17. Add the sausage back into the mix and turn the burner off.

  18. When the squash is roasted, transfer it to a plate, scrape out a little of the soft insides, about 2 tbsp. or so.

  19. Fill with sausage and peppers and top with almond meal, if you wish!








●     3⁄4cup  olive oil

●     1⁄4cup  white wine vinegar

●     1⁄4cup grated parmesan cheese

●     1⁄4cup  Italian parsley, chopped

●     1 1⁄2teaspoons  Dijon mustard

●     1⁄2head  romaine lettuce, torn into bite-size pieces

●     1⁄2head  red leaf lettuce, torn into bite-size pieces

●     2 cups  cherry tomatoes (red and yellow together are pretty) or 2 cups  red pear tomatoes, halved (red and yellow together are pretty)

●     1⁄2cup  kalamata olive, pitted and halved


●     Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.

●     Combine lettuce, tomatoes and olives in large salad bowl; toss.

●     Add dressing to salad and toss again.



Mustard Green With Potato | Sarson Saag Recipe 


Prep. time: 5 minutes Cooking time: 25 minutes Serve: 2


■     Potatoes: 2

■     Mustard leaves/Sarso saag: 1 pound

■     Garlic: 1 tbsp (chopped)

■     Onion: 1 (finely chopped)

■     Green Chilli: 2 (optional)

■     Butter: 1 tbsp

■     Cumin seed: 1 Tsp

■     Tumeric powder: 1 Tsp

■     Salt: 2 Tsp or as needed

■     Cilantro leaves: for garnishing

■     Now, on a heated pan add the mustard leaves and a tsp of salt.

■     Cover its lid and let it cook on low heat for about 5 minutes. You will see the leaves are separate some water.

■     Now, turn the flame on medium for another 5 minutes or until the water dried out.

■     Turn off the flame and keep the cooked leaves aside.

■     Chop potatoes, onion, ginger, garlic, and chili.

■     Heat oil in a pan and then add cumin seed. Allow those seeds to crack in the oil.

■     Now, add ginger, garlic, onion, and green chili. Stir them for about 2 minutes.

■     Add potato and a tsp of salt.

■     Stir them and cover the potato and let it cook for about 5 minutes for low heat.


■     Now add turmeric powder. Mix well and cook for another 5 minutes or until potato fully cooked.

■     Now add the cooked mustard leaves. Mix very well with the potato and the spices. Cover it for 2 more minutes on low flame and turn off the flame.


■     Garnish with some cilantro leaves and sesame seeds and serve it hot.


Apple and Pear Crumble 


This easy pear crumble with apples is a delicious fall dessert that nobody can resist! It tastes great with vanilla ice cream.



Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr


●     1 ½ cups rolled oats

●     1 ½ cups brown sugar, divided

●     ½ cup all-purpose flour

●     ½ cup butter, softened

●     2 cups peeled and diced apples

●     2 cups peeled and diced pears

●     1 teaspoon ground cinnamon

●     ½ cup sliced almonds, or to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix oats, 3/4 cup brown sugar, flour, and butter together in a bowl until crumbly.

  3. Mix apples, pears, remaining 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds.

  4. Bake in the preheated oven until the top is golden brown, about 40 minutes.






Braised Chicken Thighs With Squash and Mustard Greens 

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.



8 Servings


 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry

Kosher salt, freshly ground pepper


2 tablespoons vegetable oil


8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced


4 dried chiles de árbol


1 2-inch piece ginger, peeled, thinly sliced


1 cup dry white wine


½ cup low-sodium soy sauce


3 tablespoons dark brown sugar


2 tablespoons toasted sesame oil


2 cups low-sodium chicken broth, divided


1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick


1 bunch mustard greens, tough stems removed, leaves torn


2 tablespoons unseasoned rice vinegar


2 teaspoons toasted sesame seeds

Cooked white rice (for serving)


        Step 1

        Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8–10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).

        Step 2

        Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate.

        Step 3

        Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

        Step 4

        Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.

        Step 5

        Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.


Lemon-Glazed Carrots and Rutabaga


TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 6 servings.

If you like carrots and rutabagas, this colorful side dish is a real winner.


        5 medium carrots

        1 medium rutabaga

        1/2 cup chicken broth

        2 tablespoons butter

        1 tablespoon brown sugar

        1 tablespoon lemon juice

        1/2 teaspoon grated lemon zest

        1/4 teaspoon dill weed

        Dash salt


        1. Cut carrots and rutabaga into 3x1/4-in. strips. Place in a saucepan; add broth. bring to a boil. Reduce heat; cover and cook for 13-15 minutes or until tender. Do not drain.

        2. Meanwhile, in a small saucepan, combine the remaining ingredients; cook and stir for 3 minutes. Add to vegetables; cook, uncovered, 3-4 minutes longer or until vegetables are glazed, stirring gently.


Italian Panzanella Bread Salad


Italy's famous bread salad is usually associated with Tuscany, but my husband's father emigrated from Sicily, so I made up this version of bread salad using the flavors of Sicilian cuisine.

Prep Time: 40 mins Cook Time: 12 mins Additional Time: 40 mins

Total Time: 1 hr 32 mins


●     8 ounces country style white bread, cut into 1 inch cubes

●     3 tablespoons garlic flavored olive oil

●     ½ teaspoon coarse salt

●     1 (15 ounce) can garbanzo beans, rinsed and drained

●     2 cups red or yellow teardrop tomatoes, halved

●     ⅓ cup chopped green bell pepper

●     ⅓ cup chopped red bell pepper

●     1 small red onion, cut into 3/4 inch slices

●     10 kalamata olives, pitted and halved

●     ⅓ cup basil pesto

●     ¼ cup balsamic vinegar

●     1 tablespoon minced fresh rosemary

●     ¼ teaspoon black pepper

●     4 ounces crumbled goat cheese

●     1 head green or red leaf lettuce

●     ¼ cup toasted pine nuts


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.

  3. Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.

  4. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.






●     1 large egg

●     1/2 cup light brown sugar, packed

●     1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)

●     1/4 cup granulated sugar

●     1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)

●     2 teaspoons vanilla extract

●     2 teaspoons cinnamon

●     1/2 teaspoon ground nutmeg

●     1 cup all-purpose flour

●     1/2 teaspoon baking powder

●     1/2 teaspoon baking soda

●     pinch salt, optional and to taste

●     3/4 cup grated carrots (about 1 large peeled and trimmed carrot)

●     3/4 cup grated apples (I used 1 medium unpeeled Fuji; try Gala, Honeycrisp or similar)



  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. (I haven’t tried the recipe in an 8×4-inch pan and cannot comment on how long it will take to bake, but use an 8×4 pan if you prefer a taller loaf.)

  2. In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.

  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.

  4. Add the carrots, apples, and fold gently to combine.

  5. Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.

  6. Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.*

  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.**






This Apple Walnut Salad is topped with crunchy walnuts and a delicious honey balsamic vinaigrette. It's the perfect dish to bring to a holiday party, and will make you crave your next salad.




●     1/4 cup extra-virgin olive oil

●     2 tablespoons balsamic vinegar (see note)

●     2 tablespoons honey

●     1 teaspoon spicy brown mustard

●     ¼ teaspoon fine sea salt


●     6 cups mixed greens

●     1 medium apple , thinly sliced

●     ¼ red onion , thinly sliced (about ½ cup)

●     ½ cup raw walnuts , roughly chopped

●     ¼ cup feta cheese , crumbled (optional)



  1. To prepare the balsamic vinaigrette, add the olive oil, vinegar, honey, mustard, and salt to a small bowl. Whisk well, until the dressing looks thicker, then set it aside.

  2. To assemble the salad, add the mixed greens to a large serving plate and top it with the sliced apples and red onion. Then sprinkle on the walnuts and feta, if using.

  3. Drizzle the dressing over the salad just before serving. You might not use all of the dressing right away, but I like to serve the extra on the side in case guests would like to add more. Leftover dressing can be stored in an airtight container in the fridge for up to 5 days. It will thicken when chilled, so run the jar under warm running tap water to thin it out again.



Country Fried Potatoes with Onions and Green Peppers


●     4 Idaho® Russet Potatoes, peeled and cut crosswise into 1/4-inch-thick slices

●     Canola oil, as needed for frying

●     2 tablespoons olive oil, for frying

●     1 small green bell pepper, de-stemmed, seeded and thinly sliced

●     1 small yellow onion, thinly sliced

●     2 garlic cloves, minced

●     1 tablespoon coriander seeds, toasted and ground

●     1 tablespoon fennel seeds, toasted and ground

●     Kosher salt and freshly ground black pepper, to taste

●     2 ounces fresh parsley, finely chopped

●     1 ounce lemon zest


  1. Bring potato slices to a boil in a large pot of salted water; cook until just tender, 8 to 10 minutes. Drain potatoes and spread on paper towels to dry.

  2. Heat 2 inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reads 375°F (or preheat oil in a deep fryer). Working in batches, deep-fry potatoes in a fry basket until crisp, about 7 minutes; drain in basket.

  3. In a separate sauté pan, heat olive oil over medium heat. Sauté bell pepper for 2 minutes. Add onion and garlic and sauté for 2 more minutes, until onions are slightly caramelized but not too Set aside and keep warm.

  4. While still hot, place fried potatoes and onion-pepper mixture in a bowl. Combine ground coriander and fennel; sprinkle over vegetables. Season with salt and pepper to taste. Toss to combine.

  5. Transfer to serving bowls and garnish with fresh parsley and lemon zest.

Garlic and Parsley Roasted Carrots

Garlic and Parsley Roasted Carrots are a sweet and delicious side dish that you can just throw in the oven and forget about for 25 minutes.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins


●     5 Carrots peeled

●     2 tablespoon Olive oil

●     3 Garlic clove crushed

●     1 pinch Sea salt and black pepper

●     1 handful Fresh parsley finely chopped


  1. Preheat your oven to 220℃/200°C(fan)/425℉/Gas 7.

  2. Cut 5 Carrots into 2 inch chunks and put in a baking dish.

  3. 5 Carrots

  4. Add 2 tablespoon Olive oil, 3 Garlic clove and 1 pinch Sea salt and black pepper and put into the oven for 35 minutes, stirring half way through.

  5. 2 tablespoon Olive oil, 3 Garlic clove, 1 pinch Sea salt and black pepper

  6. Take the carrots out of the oven and add 1 handful Fresh parsley and stir.

  7. 1 handful Fresh parsley


●     Use a mixture of root vegetables like carrots, parsnips, beetroot and potatoes.

●     You can swap the fresh garlic for garlic powder to save some time.

●     Parsley goes really well with the carrots, but you could swap it for basil, coriander, chives, rosemary or thyme.

Roasted Pears With Caramel Sauce


Preparation time: 10 minutes

Cooking time: 1 hour

Serves: 6

●     6 Beurre Bosc pears

●     Juice of 1/2 lemon

●     1 cup/210g/7.4ozs firmly packed brown sugar

●     4 tablespoons/80g/1/2 stick butter, cubed

●     1 teaspoon vanilla bean paste

●     Fat pinch of salt

●     1/2 cup/125ml/4fl ozs. cream


Step 1 - Preheat oven to 180C/350F and have a large baking tray ready. Peel and cut pears in half lengthways and remove the core with a melon baller and place in the baking tray cut side up.

Step 2 - Drizzle the lemon over the pears so that they don't brown. Sprinkle butter, brown sugar, vanilla and salt over the pears and bake for 30 minutes. Gently turn them over and bake them cut side down for another 15-30 minutes depending on how ripe the pears are (mine were firm so needed the 30 minutes). You want them tender and cooked but not mushy.

Step 3 - Spoon the pears out of the dish and drain the caramel sauce into a small saucepan. Heat until simmering and reduce the sauce with the cream until it becomes a nice pourable, viscous caramel. Serve the pears at the table with ice cream and an extra jug of sauce.



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