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Healthy Recipes for the 2/22/24

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)


Cream of Celery Soup, with Daikon Radish & Potato


Prep Time: 10 mins  Cook Time: 30 mins Servings: 6 servings




Start the soup

1 tablespoon olive oil

1 tablespoon butter or ghee, (for vegan; sub with olive oil)

1 cup onion, chopped

3 cloves garlic, finely chopped

½ teaspoon turmeric powder


Add more ingredients

4-6 cups water or vegetable stock

4 cups celery, chopped

1 cup daikon white radish, peeled and chopped (optional; sub with turnip or rutabaga)

2 medium potatoes, peeled and chopped (sub with taro root, sweet potato or yam)

½ teaspoon Himalayan pink salt, or to taste

¼ teaspoon freshly ground black pepper


Add to the soup

¼ cup parsley, chopped (sub with cilantro, fresh basil, etc)

freshly squeezed lemon or vinegar , (optional, to taste)



Prepare the vegetables

Chop onions and garlic and keep them together. Chop the celery, daikon radish, and potatoes and keep them together.

Start the soup

Heat olive oil and ghee/butter in a medium saucepan on medium-high heat. Add onions and garlic and sauté gently until soft. Add the turmeric powder and stir well.

Add 4 cups water or vegetable stock, along with the celery, daikon radish, potatoes, salt, and black pepper. Turn heat to high and bring to a boil.

Reduce heat and simmer, partially covered, for 20-30 minutes, until the vegetables are well cooked. Add more water or stock if needed. Turn off the heat.


Finish the soup

Chop parsley, set a little aside for garnish, and add the remainder to the soup. Use an immersion blender to puree four-fifths of the soup, leaving some of the vegetables whole for texture.

Taste, and adjust the amount of salt and pepper to your taste. Add a squeeze of fresh lemon or vinegar if you feel it needs the sour taste. 

To serve

Top with extra parsley for color and vibrancy.







Side #1


Roasted Broccoli Radish Salad with Lemon Mint Vinaigrette


yield: 6 prep time: 10 MINS cook time: 15 MINS total time: 25 MINS




For the Salad:

3 cups broccoli florets

1 1/2 cups radishes cut into 1/8ths

1 tablespoon olive oil

1/4 cup golden raisins

1/2 cup chopped red onion


For the Dressing:

1 tablespoon lemon juice

1 tablespoon unseasoned rice vinegar

1 garlic clove, minced

1/2 teaspoon Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped mint

1/4 teaspoon Kosher salt

Freshly ground pepper



Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.

While the vegetables are roasting, cover raisins in hot water to rehydrate.

To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.

In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.








Side #2


Quick Roasted Heirloom Tomatoes




 Heirloom tomatoes, mix of large and small

 olive oil


 extras – garlic, honey, balsamic vinegar, dried herbs




Preheat the oven to 200C / 390F for a normal oven, or 180C / 360F for a fan (convection) oven.

Prepare the tomatoes. Slice the larger ones into thick slices (3-4 per tomato), halve the smaller ones and leave the baby sized tomatoes whole. Brush a layer of oil over your baking sheet, arrange the tomatoes on top (leaving lots of space between them) and then drizzle with additional olive oil and salt. If you're using garlic, honey or balsamic vinegar, drizzle those over the top now too.

Roast in the oven for 30 minutes or until they are browned, reduced and jammy.


Serve with your choice of toppings, use in a recipe as directed, or store in the fridge for 3-4 days.










Perfect Baked Apples




4 medium Honeycrisp or Gala apples

½ cup old-fashioned oats

¼ cup lightly packed coconut sugar or brown sugar

¼ cup chopped pecans or walnuts (optional but recommended)

½ teaspoon ground cinnamon

Pinch of fine salt

4 tablespoons unsalted butter, melted

¾ cup water



Preheat the oven to 375 degrees Fahrenheit.

In a medium mixing bowl, stir together the oats, sugar, pecans, cinnamon and salt. Mix in the melted butter. Stir until the mixture is well combined and moistened throughout. Set aside.

Slice off the top of the apples below the stem line (about ¾ to 1-inch down the apple), reserving the tops. Then use a small spoon (a grapefruit spoon is ideal, otherwise be extra careful) to scoop out the centers, leaving ½-inch around the edges and along the bottom. Just make sure you don’t come through the bottom of the apple.


Place the apples upright into a medium-sized baking dish (large enough to accommodate the apples without them touching each other or the sides of the pan). If the apples wobble at all, slice off a small piece on the base to make them flatter and more stable.

Divide the filling between the apples, then pile any remaining filling around the top of the holes before placing the apple tops back on.

Pour the water into the base of the dish to surround the apples. Bake the apples for 45 to 55 minutes, or until a skewer or small paring knife inserted through the side and down to the base meets only mild resistance. If you prefer softer apples, try baking them for the full 55 minutes.

Let the apples cool a bit before carefully transferring each to an individual plate. Serve as desired.









Meal #2


Entrée (Main Course)


Eggplant Parmesan with sautéed chard


2 Servings, 40–50 Minutes



1 globe eggplant

Peeled fresh garlic

1 or 2 shallots

Fresh oregano

Fresh flat-leaf parsley

Fresh basil

1 cup crushed tomatoes

¼ pound fresh mozzarella

Ricotta mixed with 1 cup grated Parmesan cheese  – 1tsp. granulated garlic – ½ tsp nutmeg)

1 bunch chard




Heat the oven to 425°F.


Trim the ends from the eggplant; cut the eggplant crosswise into ¼-inch-thick rounds. Sprinkle the rounds with salt; place on a paper-towel-lined sheet pan. Let stand for 10 minutes, pat dry.

Finely chop, press, or grate enough garlic to measure 1 teaspoon.

Peel and finely chop enough shallots to measure ¼ cup.

Strip the oregano, parsley, and basil leaves from the stems; coarsely chop all the leaves together. Set aside 1 tablespoon of mixed herbs for garnish.


In a small sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the garlic and shallots; cook until fragrant, about 1 minute. Add the tomatoes, bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, 6 to 8 minutes. Season with salt and pepper. Stir in the remaining oregano, parsley, and basil.


While the sauce simmers, prepare the eggplant.

In a large frying pan over medium-high heat, warm 1 tablespoon of oil until hot but not smoking. Working in batches if needed, arrange the eggplant rounds in a single layer in the pan; cook until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Do not wipe out the pan.


Cut the mozzarella into ¼-inch-thick slices.

In a medium baking dish, spread 1 teaspoon oil and one-third of the tomato sauce over the bottom. Cover with half the eggplant rounds, overlapping slightly. Top with half the ricotta blend, half the mozzarella, and the remaining eggplant. Finish with the remaining tomato sauce, ricotta blend, and mozzarella. Bake until bubbling, 20 to 25 minutes. Let rest for at least 5 minutes before serving.


While the eggplant bakes, prepare the chard.

Strip the chard leaves from the stems; coarsely chop the leaves and stems.

When the eggplant is about halfway done, in the same pan used for the eggplant, warm 1 tablespoon oil over medium-high heat. Add the chard leaves and stems, season with salt, and cook, stirring occasionally, until tender, 4 to 5 minutes.


Transfer the eggplant Parmesan to individual plates, garnish with the 1 tablespoon herbs, and serve with the chard.













Side #1


Fried Daikon


Prep: 10 min  Cook: 5 mins Total: 15 mins Servings: 4 servings




1/4 Daikon, 220g

2 tbsp Soy Sauce

1 clove Garlic, Grate

5 tbsp Potato Starch ( can sub-Cornstarch or AP Flour)

Oil, for pan frying

Ketchup (or any favorite dipping sauce), Optional



Cut daikon: Slice thin rounds and cut them into thin sticks (leave the skin on).

Marinate: Put daikon sticks, grated garlic, and soy sauce in a plastic bag, combine to distribute the sauce and let it sit for 10 minutes.

Coat with potato starch: Spread potato starch on a large plate, add the daikon, and coat them with potato starch.

Pan fry: Add oil to a frying pan (enough to cover the surface) and pan fry daikon at medium heat until brown on both sides (3 to 5 minutes).

Serve immediately : Leave them on a paper towel to remove excess oil and serve with ketchup or your favorite dipping sauce.




Side #2





Ready In:15minsServes:4



2 teaspoons Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil, extra-virgin

6 celery ribs, thinly sliced

1 bunch radish, thinly sliced

coarse salt, to taste

ground pepper, to taste



In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.















Lemon Orange Cake with Lemon Honey Glaze


Prep15 mins  Cook 1hour Total 1hour 15mins




3 cups all-purpose flour

1½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoon orange zest (grated)

2 tablespoon lemon zest (grated)

1 cup butter (unsalted and softened)

1¼ cup sugar (white)

½ cup lemon juice

½ cup orange juice

¾ cup milk

5 eggs


Lemon Honey Glaze

1 cup powdered sugar

2 tablespoon honey

2 tablespoon lemon juice




Preheat oven to 350℉. Generously coat a bundt pan with cooking spray and set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk in the orange and lemon zest. Set it aside.

In the bowl of your electric mixer, use the paddle attachment to mix the butter and sugar together for 2 to 3 minutes until light and fluffy.

To the bowl of your mixer add the lemon juice, orange juice, milk, the eggs and mix to combine. Begin adding the flour mixture a little bit at a time. Scrape the sides of the bowl as necessary. Mix for a couple minutes until the batter is smooth and all the ingredients are well incorporated.

Pour the batter into the prepared bundt pan and bake for 50 min to an hour until done. Check the center of the cake with a toothpick and if it comes out clean it’s done.


To make the lemon honey glaze whisk all the ingredients together in a small bowl.


Let cake cool on a wire rack. Once cool, drizzle the cake with the lemon honey glaze and decorate with additional lemon or orange zest if preferred.



















Meal # 3


Entrée (Main Course)


Eggplant with Apples, Fennel, and Cumin


2 Tbsp canola oil 30 mL

2 tsp fennel seeds 10 mL

1 tsp cumin seeds 5 mL

4 dried red Thai or cayenne chiles (like chile de arbol), stems removed

2 small eggplants (about 1/2 lb/250 g each), stems removed, cut into 1-inch (2.5-cm) cubes

2 large tart-sweet apples, cored and cut into 1-inch (2.5-cm) cubes

1/2 tsp coarse kosher or sea salt 2 mL

2 tsp ground coriander seeds 10 mL

1 tsp ground cumin seeds 5 mL

1/2 tsp ground turmeric 2 mL

1/4 cup finely chopped fresh cilantro 60 mL


1. In large skillet or wok, heat canola oil over medium-high heat. Sprinkle in fennel seeds, cumin seeds and chiles. Let them sizzle, crackle and smell fragrant for about 10 to 15 seconds.

2. Immediately add eggplants and apples. Sprinkle with salt, coriander, cumin, and turmeric. Stir-fry to coat vegetable-fruit medley with spices and cook ground spices without burning 2 to 4 minutes.

3. Pour in 1 cup (250 mL) water and stir to release any browned bits from bottom of skillet. Heat to boil. Reduce heat to medium, cover skillet and cook, stirring occasionally, until eggplant is fall-apart tender and apple is slightly firm and very succulent (and usually more tart), about 15 minutes. Sprinkle with cilantro and serve.

Tips: The most common variety of eggplant in North American grocery stores is the Italian-American: dark purple, tough-skinned and bell-shaped. No need to peel or salt them to leach away excess bitterness. In fact, their bitterness offers great balance to this dish. To cut an eggplant, first remove its stem. Then slice it in half lengthwise and cut each half lengthwise again into 1-inch (2.5 cm) slices. Stack two or three slices and cut them, white flesh side up, into 1-inch cubes. (It’s easier to slice from the flesh side through the skin as opposed to the other way around.) Try any of the 40 eggplant varieties grown worldwide in this recipe.

To grind coriander and cumin seeds, place them in a spice or coffee grinder and pulverize until they are the texture of finely ground black pepper.





Side #1


Lemon-Garlic Rainbow Chard


Prep Time:10 mins  Cook Time:15 mins  Total Time:25 mins  Servings:4




3 bunches rainbow chard, trimmed and rinsed


6 tablespoons olive oil


6 cloves garlic, sliced, or to taste


1 pinch crushed red pepper flakes


1 tablespoon lemon juice




Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.

Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.

Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.













Side #2

asparagus and tomato caprese salad with burrata and herbs





4 medium heirloom tomatoes, sliced thin

2 tbsp loosely packed basil, sliced into thin ribbons

1 bunch asparagus, woody ends trimmed

8 oz burrata cheese

1 tsp kosher salt

1/2 tsp freshly cracked black pepper

2 tbsp extra virgin olive oil

1 tbsp aged balsamic vinegar



Bring a saucepan with water to a boil and prepare an ice bath. Once the water is boiling, add the asparagus and quickly blanch for 1 minute. Remove asparagus from stove and immediately submerge in ice bath. This stops the asparagus from continuing to cook and will leave them tender yet crunchy.

On a platter, neatly arrange the tomatoes. Loosely tear the burrata into 8 pieces and scatter around the platter. Top with asparagus. Sprinkle with salt, pepper, and basil. Drizzle with olive oil and balsamic vinegar.
























orange apple upside down pie




8 thin orange slices, seedless

6-7 cups apple chunks, bite size, washed, skin on, crisp apple type (i.e., Honeycrisp)

1 lemon, zest, and juice

½ cup golden raisins

¼ cup dark brown sugar, packed

¼ cup flour, all-purpose

¼ tsp. sea salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

5 Tbsp butter, salted and diced

3 strips (3x9” each) puff pastry, room temperature, flattened out to about 9x13” size

1 egg white

1 Tbsp turbinado sugar



Put a piece of parchment paper in your pan with overlapping sides. This will help with removing the pie. Place the thin orange slices on the bottom.

In a large mixing bowl, combine the apples and lemon juice/zest. Toss and blend. Add the raisins, brown sugar, flour, salt, cinnamon, nutmeg and toss and blend together.

Place in the pan on top the orange slices. Put the butter pieces on top. Leave about an inch of space all around the apples.

Place the puff pastry on top. Tuck the overlapping dough all around the apple mixture. Use a pastry brush and coat the top with egg white. Sprinkle on the turbinado sugar.

Bake in a preheated 350 oven for about 30-35 minutes or until golden brown. Remove to a cooling rack. When cool, place a plate or serving piece on top and invert.

Gently pull back the parchment paper. The oranges and ‘pie’ should be beautifully intact.



You can use any type of baking pan. I used the rectangular tart pan because it more easily accommodated the puff pastry. But you can certainly adapt for a round pie plate.





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