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Healthy Recipes for the 2/1/24

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



Entrée ( Main Course)


Roasted Eggplant with Tahini, Beets and Chickpeas



PREP TIME  10mins  COOK TIME 40 mins  TOTAL TIME  50 mins  SERVINGS  4






2 large eggplants cut in half lengthwise (or if very large, cut in quarters)

Olive oil

¼ teaspoon cumin

¼ teaspoon coriander

¼ teaspoon Kosher salt

1 lemon very thinly sliced

1-2 whole beets

1 cup cooked chickpeas or you can use 1 can, drained, and rinsed

½ teaspoon cumin

½ teaspoon paprika

½ teaspoon za'atar

¼ teaspoon Salt and pepper to taste

2 tablespoons Olive oil


Yogurt Tahini Sauce


¼ cup tahini

¼ cup Greek yogurt

½ lemon juiced

1 garlic clove grated

½ teaspoon paprika

¼ teaspoon coriander

¼ teaspoon cumin

Pinch of cayenne

¼ teaspoon Kosher salt

2-3 tablespoons water to thin consistency, if needed


Additional Toppings

Parsley leaves finely chopped

Olive oil

za'atar and sea salt



Preheat oven to 400 Fahrenheit and place eggplant on baking sheet Use a knife and cut diagonal slits into the flesh but not through the skin and brush olive oil onto the eggplant.

Cut large beets in half and wrap in foil and if you have room on the same baking sheet, place beets on the same sheet.

Season eggplant with cumin, coriander, salt and top with lemon slices. Roast eggplant and beets for about 40 minutes until tender and they can be easily pierced with a fork.

On another baking sheet, toss together the chickpeas, spices and olive oil and roast chickpeas at the same temperature for about 20 minutes. Once done, remove everything from oven and set aside.

As soon as the beets are cool enough to handle, peel the beets and cut into 1 inch cubes.

While the vegetables roast, make the tahini sauce. In a food processor, add all tahini sauce ingredients and pulse together until smooth. Add water to help thin the sauce as it should be thin enough to spoon over the eggplant, almost a honey consistency.

To assemble, spoon tahini sauce over eggplant and top with roasted chickpeas, roasted beets, za'atar, chopped parsley and another drizzle of olive oil.





I like to make a double batch of tahini sauce and keep it for other uses such as roasted vegetables and salad dressings.

Have fun customizing the toppings: such as topping with sumac, cherry tomatoes and toasted pine nuts





Side #1


Sautéed French Green Beans with Mushrooms






10 ounces French cut green beans

8 ounces sliced mushrooms

1 teaspoon butter

½ teaspoon garlic powder

¼ teaspoon kosher salt

⅛ teaspoon black pepper




Cook the green beans either on top of the stove in a small pot with a little water or in a microwave safe container for approximately 4-5 minutes. Drain the water.

In a large nonstick skillet, melt the butter over medium high heat; then add the mushrooms. Cook until the mushrooms start to soften, approximately 5-7 minutes.

Add the defrosted green beans, garlic powder, salt and pepper; then mix well

Side #2


Collard Green Cornbread


30 min prep  12 servings




1½ cups fresh or frozen corn kernels, divided

2 tablespoons milk or water

1½ cups stone ground cornmeal

¾ teaspoon salt

¾ teaspoon baking soda

2 cups packed chopped collard greens, stems removed

2 to 3 tablespoons minced jalapeño

3 eggs, lightly beaten

1½ cups Greek yogurt

1½ cups grated sharp cheddar cheese

⅓ cup grape seed or canola oil

2 tablespoons butter




Preheat the oven to 400 degrees. Place a rack in the middle of the oven.

Blend half of the corn kernels with 2 tablespoons of milk or water. Set aside.

In a large bowl whisk together the cornmeal, salt, and baking soda. In a separate bowl, mix eggs, yogurt, and cheese until combined with a fork or whisk, then add to dry ingredients, and mix well. Stir in the remaining corn kernels, pureed corn, collard greens, jalapeño and oil. The batter will be very thick.

Put a 9-inch cast-iron skillet or round baking pan into the oven with 2 tablespoons of butter. Put into the oven for 3 minutes or until the butter has melted.

Remove from the oven and pour in the cornbread batter. Spread and flatten the top, then bake for 35 minutes or until the cornbread pulls away from the sides of the pan and a toothpick comes out clean. Cool in the pan, cut into slices and serve. Store in the refrigerator.








yield: 9 servings prep time: 20 minutes cook time: 35 minutes total time: 55 minutes





The Cake

2 ¼ cups Plain / All Purpose flour

2 Teaspoon baking powder

Pinch of salt

¾ cups regular sugar

3 Eggs

¼ cup of vegetable oil

10 ½ oz can or 2 cups mandarins plus HALF the juice from the can, reserve 9 mandarin segments for the top decoration


The cream topping

⅔ cup or 150 ml or 5 fl oz fresh whipping cream, heavy cream

3 Teaspoons Powdered sugar, optional




Set oven to 350 F. Grease & flour your baking pan - Rub some butter all over the insides of your tins, then put a spoonful of flour in the center of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.

Get everything ready to make the cake. Sift the flour, baking powder & salt. Set aside, and weigh out the mandarins

*** For the cake separate 9 segments for the decoration, set aside, and reserve HALF the juice from the can.

In the mixer bowl, add the oil & 3 eggs, sugar, and mandarins plus the half juice you reserved from the can. Beat until all combined. On a slow speed, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine on a slow speed.

With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.

Pour the batter evenly into the cake pan and place in the oven for 30 - 35 minutes. Use the clean toothpick test to check your cake is done.

When the cake is ready, take it out of the oven and leave for 2 minutes to relax in the pan. Turn out of the pan on a cooling rack. Allow it to completely cool.

Whip up the fresh cream, adding some powdered / icing sugar if you wish for a sweeter cream. Then when the cream is stiff, spread over the top of the cake and arrange the mandarin slices to your liking. Serve when you are ready










Meal #2


Entrée (Main Course)


Roasted Salmon with Grapefruit Sauce


4 Servings



4 (5 ounce) salmon filets, skins removed

1/4 teaspoon salt

2 ruby red grapefruits

2 teaspoons olive oil

1 shallot, minced

2-1/2 teaspoons honey

2 teaspoons lemon juice

2 tablespoons basil, chopped




Preheat oven to 350 degrees F.

Sprinkle salt on salmon, place in a baking dish and roast until cooked through, about 18 minutes.

While the salmon roasts make the sauce: Cut 1 of the grapefruits into sections, then remove each segment from its casing and cut the segments in half. Set the segment pieces aside. Juice the other grapefruit and set aside.

Heat the oil in a large skillet over medium heat. Add the shallot and saute until soft, about 2 minutes. Add the grapefruit juice and honey and bring to simmer, stirring until honey dissolves. Continue to cook until sauce is reduced by half, about 10 minutes. Stir in the lemon juice and season with salt to taste. Right before serving, add grapefruit pieces and basil to the sauce. Place salmon on a serving dish. Spoon the sauce over the salmon and serve.





Side #1


Roasted Beetroot Broccoli and Green Bean Salad


Prep Time 10 mins  Cook Time 50 mins  Total Time1 hr  Servings: 2





2 lb Fresh Beetroot - Cleaned, peeled, and chopped into cubes

1 TBS Organic Cold Pressed Olive Oil

1/2 TBS Balsamic Vinegar

2 Cups Fresh Rocket - or baby spinach

3/4 Cup Walnuts

1 Cup Green Beans - Cleaned, rinsed and ends chopped off

Broccoli - Cleaned, rinsed and chopped into florets


Pure-heat the oven to 425* F


Clean, peel, rinse and chop all the vegetables.


Using two sheets of aluminum foil, please one down on a baking tray and lay the beetroot cubes evenly so that all of them are touching the baking tray.


Drizzle the olive oil and balsamic vinegar over the beetroot cubes and toss until all are evenly coated.


Place the second sheet of foil on top and gently curl up the edges to seal the beetroot. This drastically cuts down cooking time and it 'steams' in the heat trapped in the foil.


Roast on 425*F or 30 mins. At the 30 min mark, remove the tray - gently toss around the beetroot by picking up each corner of the foil bag to move the cubes inside around.


Reduce the heat to 400* and place back into the oven for a further 10 mins.


At the further 10min mark, remove the top foil lid and roast for a further 10 mins uncovered to crisp up.


At this point, bring some water to the boil in a pot steamer (or steamer of your choice) and lightly steam the green beans and broccoli for approx 3-5 mins - depending on how crisp you want them. Once cooked, remove from the steamer, and allow to cool.


On a large plate/serving platter arrange the salad leaves, place the steamed greens and walnuts evenly around the plate.


Once the beetroot is cooked, remove from the oven, and allow to cool. Once cooled, place evenly on the salad and serve with your favorite salad dressing.




Side #2


Roasted Eggplant Soup


yield: 4 SERVINGS   prep: 20  MIN   cook: 45  MIN  total: 1HR  5 MIN




2 large eggplants sliced in half lengthwise

whole cumin seeds or ground cumin

extra virgin olive oil

1 large onion chopped

4-5 celery stalks chopped

1 quart (4 cups) low-sodium chicken stock

1 (15 oz) can diced tomatoes

¼ cup flat-leaf parsley leaves finely chopped

2-3 garlic cloves

3-4 stalks of fresh cilantro

1 sprig of fresh thyme

¼ to ½ teaspoon ground cayenne powder to taste

kosher salt

freshly ground black pepper



Roast Eggplant: Preheat oven to 400°F (204°C). If using whole cumin seeds, toast until fragrant in skillet. Grind in mortar and pestle or with coffee grinder.

Place the eggplant halves on a foil-lined half sheet pan cut-side facing up. Rub the cut surface with olive oil and ground cumin seeds or, ground cumin. Note: Whole cumin seeds will have more flavor, but feel free to use whatever you have on hand.

Roast eggplant for 25 to 35 minutes, until they can easily be pierced with a fork. Using a spoon, scoop out the eggplant flesh and discard the skin. Set aside.

Prepare Soup: Heat 2 to 3 tablespoons of extra virgin olive oil in large soup pot over medium-low heat. Add onions and sweat until translucent and soft. Add chopped celery and continue to cook, stirring occasionally, until soft.

Pour in 1 to 2 cups (240 mL - 480 mL) chicken stock. Add the diced tomatoes, garlic, cilantro, parsley, thyme, and eggplant. Add just enough stock to cover the surface of the contents of the soup - you can always add more stock later to thin down, if necessary. Season with ground cayenne, kosher salt, and freshly ground black pepper.

Bring soup to a low simmer and cook for 20 to 25 minutes. Using an immersion blender or high-powered blender, blend the soup until smooth - depending on the size of your blender, you may need to do this in multiple batches. Transfer the pureed soup back into the soup pot and reheat to serve.

Season once again with salt and pepper to taste. Garnish with fresh cilantro leaves and serve.













Nonstick cooking spray


3 ounces semi-sweet chocolate squares


1 cup broccoli puree (steam and then puree it in a food processor or use already pureed baby food) You can also substitute zucchini or squash or a mix and match of all if you want.


½ cup firmly packed brown sugar or coconut sugar


¼ cup unsweetened cocoa powder


2 tablespoon butter (you can substitute dairy free)


2 teaspoon pure vanilla extract


2 large eggs


¾ cup unbleached all-purpose flour or gluten free flour


½ teaspoon baking powder


½ teaspoon salt





Preheat the oven to 350 degrees. oat an 8x8 inch baking pan with cooking spray.


Melt the chocolate in a saucepan over low-med heat.


In a large bowl, combine the melted chocolate, broccoli puree, sugar, cocoa powder, butter and vanilla and whisk until smooth and creamy--1-2 minutes.


whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.


Pour the batter into the pan and bake 30-35 minutes. Cool completely in the pan before cutting into 12 bars.






Meal # 3

Entrée (Main Course)




Serves: 2-3 servings





1 large beet, peeled and sliced

1 bunch of broccoli, stalks sliced thinly

1½ tablespoon olive oil

Pinch of salt

2 tablespoons olive oil

6 cloves of garlic

10 large mushrooms, sliced

Beet greens, saved from beet

8-ounce linguine

1 cup reserved pasta water

¼ teaspoon salt




Preheat the oven to 400F. Line a baking sheet with aluminum foil, and lightly grease the surface with olive oil.

Place sliced beets on the baking sheet in a single layer on one side. On the other side, place broccoli in a single layer. Drizzle a little bit of olive oil on top and then sprinkle salt over the beets and broccoli. Roast the broccoli for 12 minutes and the beets for about 30 minutes.

While the beets and broccoli are roasting, cook the linguine according to the directions on the package, about 8-10 minutes until al dente. Reserve about a cup of pasta water. Drain the rest of the water and run the linguine under cold water to prevent the pasta from sticking to each other.

Remove the broccoli from the baking sheet and set aside for now. Place the baking sheet with the beets back into the oven to cook for an additional 10-15 minutes. Once the beets are done, set them aside.

In a large skillet, add a little bit of olive oil to skillet over medium heat. Once the olive oil is warmed, add minced garlic, and cook until aromatic and golden brown. Next, add mushrooms and beet greens to the skillet, and cook them until tender. Remove the skillet from heat.

Add the linguine and toss until incorporated with the mushroom and garlic. Pour the pasta water into the skillet and season with salt and pepper to taste. Add the roughly chopped broccoli and the roasted beets and toss until combined. If you don’t want the pasta to turn a reddish pink hue, add the beets before serving rather than tossing with the pasta.

Serve this roasted beets, broccoli, and mushroom linguine with fresh mint on top.













Side #1


Raw Collard Green Salad with Roasted Delicata Squash, Almonds, & Parmesan


total time: 40 minutes yield: Serves 4 as a side salad







6 tablespoons extra-virgin olive oil

1 large or 2 small delicata squash, halved, seeds removed, and sliced into 1/2-inch thick pieces

1 large head (roughly 10 ounces) collard greens or lacinato kale, thickest ribs removed to yield about 8 ounces

kosher salt

1/4 teaspoon sugar

2 tablespoons white balsamic (or cider or other white) vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup sliced almonds

1/2 cup golden raisins or dried fruit of choice

shaved Parmigiano Reggiano or Manchego, to taste

freshly ground black pepper, to taste




Heat the oven to 400ºF. Place the squash pieces in a large bowl and coat with 2 tablespoons of the oil and 1 teaspoon kosher salt. Spread out the squash, reserving the bowl, on a large baking sheet and roast for 15 minutes. Flip, and roast for another 10 to 15 minutes. Check. Continue to roast if necessary, until slices are golden on both sides. Set aside to cool to room temperature.

Thinly slice the greens the way you would chiffonade basil: stack a few leaves on top of one another, roll into a tight coil, then cut straight down to create thin ribbons. Place the greens (you should have about 8 ounces) in the reserved bowl and toss with a scant 1/2 teaspoon kosher salt and 1/4 teaspoon sugar (if using collards). Toss gently — no need to massage. Set aside for 15 minutes.

In a small bowl, stir together 2 tablespoons oil, vinegar, lemon juice, honey, and 1/4 teaspoon kosher salt. Taste. Add the remaining 2 tablespoons oil, if it tastes too sharp for your liking. (Note: Dressing should taste sharp. You can also always add 2 more tablespoons of oil to the salad once it’s all tossed together if you think it still tastes too sharp.)

Set a small skillet on the stove over low heat. Add the almonds and toast until golden, checking often.

 Add the raisins, toasted nuts, and some shaved parmesan to the bowl of greens. Toss with the dressing. Add the squash pieces and toss again. Shave more parmesan over top and crack fresh pepper over top to taste, as well.

Serve the salad at room temperature







Side #2


Parmesan Roasted Green Beans


YIELDS: 4 serving(s)  PREP TIME: 15 mins  TOTAL TIME: 35 mins





1 lb. fresh green beans, trimmed

2 tbsp. extra-virgin olive oil

1/2 tsp. kosher salt

2 cloves garlic, finely chopped

1/4 tsp. freshly ground black pepper, plus more

1/2 c. shredded Parmesan

1/4 c. shredded mozzarella




Step 1

Preheat oven to 425°. On a large sheet pan, toss green beans with oil and salt. Bake, tossing after 7 minutes, until beans are crisp-tender, 10 to 15 minutes.

Step 2

Toss green beans again; sprinkle with garlic and 1/4 teaspoon pepper. Top with Parmesan and mozzarella.

Step 3

Heat broiler. Broil beans, watching closely, until cheese is melted and golden brown, 2 to 3 minutes. Season with more pepper and serve. 







Broiled Banana & Honey Grapefruit



Prep Time: 5 Mins • Cook Time: 5 Mins  Servings: 2 • Serving Size: 1 Half Grapefruit




• 1 Grapefruit, Halved

• 1/2 Medium Banana, Sliced

• 1 Tbsp. Honey

• Pinch of Cinnamon




Set oven to broil and line a baking sheet with foil.


Trust me, broiled grapefruit juice is not something you want to be stuck scraping off your pans...


Place the grapefruit on the baking sheet.


I like to lightly pre-cut mine along the edges and in-between each segment. This helps to get the juices flowing and also leaves it easier to scoop and eat when it's done!


Arrange banana slices over the tops of each half of grapefruit.


Drizzle 1/2 tbsp. honey over each grapefruit and sprinkle with a pinch of cinnamon.


Bake under the broiler for about five minutes. Keep a watch though, you don't want them to burn!


Remove from the oven carefully once done.


Cool slightly and serve warm






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