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Healthy Recipes for the 2/29/24

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




Meal #1


Entrée ( Main Course)


Butternut Squash Asparagus Soup


Prep time:10 mins  Cook time:30 mins  Total time:40 mins  Serves:2




1 butternut squash, cubed


6 asparagus, chopped


1/4 medium onion, chopped


1/2 tomato, chopped


1 teaspoon, salt


1 tablespoon tarragon, chopped


3 cups water


1/2 leak


5 garlic cloves


1 tablespoon safflower oil


Optional: 1/4 cup chardonnay (or any white wine)


Garnish: Poppyseed and cilantro leaves




Heat oil in saucepan over medium-low heat.


Add onion and leeks and cook until soft. Add in the garlic and cook until fragrant.


Add in the tomato, asparagus, and butternut squash and white fine and cook for about 5 minutes


Stir in water and tarragon and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork tender.


Remove from heat, purée soup in batches in blender or food processor, or use immersion blender in saucepan, blend until smooth. Return soup to saucepan and reheat over medium-low heat for 2 to 3 minutes, or until warmed through. Serve garnished with poppy seeds and cilantro leaves.







Side #1


Sunchokes With Brussels Sprout Leaves


PREP TIME  25minutes  COOK TIME 1.08hours  SERVINGS 4




For the Red Pepper Sauce


5 red bell peppers, stemmed and cored

½ cup olive oil

½ cup grapeseed oil

2 shallots, thinly sliced

½ garlic clove, minced

6 tablespoons red wine vinegar

2 tablespoons orange juice

1 teaspoon orange zest

Kosher salt, to taste




For the Roasted Sunchokes with Brussels Sprout Leaves


5 large (12 ounces) sunchokes, trimmed

3½ tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1 garlic clove, smashed

One 6-inch rosemary sprig

1 tablespoon unsalted butter

3 cups Brussels sprout leaves (from 1 pound Brussels sprouts)

1 shallot, minced

Lemon juice, to taste




Make the red pepper sauce: Thinly slice 1½ red peppers and set aside. Transfer the remaining peppers to a blender and purée until smooth. Strain through a fine-mesh sieve into a small saucepan over medium-high heat. Bring to a simmer and cook, stirring occasionally until reduced to ¼ cup, 8 minutes.

Meanwhile, in a medium saucepan, heat the oils over medium heat with the sliced peppers, shallots and garlic. Once bubbling, reduce the heat to medium-low and simmer, stirring occasionally, until the peppers are tender, 25 to 30 minutes.

Let cool slightly, then strain out the oil, reserving it. Transfer the cooked peppers to a blender with the reduced pepper juice, red wine vinegar and orange juice. Purée until smooth, then, with the motor running, slowly stream in the reserved oil until emulsified. Season with the orange zest and salt, then set aside.

Make the roasted sunchokes with Brussels sprout leaves: Preheat the oven to 375º. In a medium ovenproof skillet, heat 1 tablespoon of olive oil. Add the sunchokes and season with salt and pepper. Cook, turning as needed, until the sunchokes are lightly golden, 5 to 6 minutes.

Transfer the pan to the oven and roast, turning every 10 minutes, until tender, 20 to 25 minutes. Return the pan to the stove over medium heat and add the garlic, rosemary and butter. Baste the sunchokes until lightly glazed and fragrant, 1 to 2 minutes. Transfer to a cutting board and thickly slice crosswise.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the Brussels sprout leaves and season with salt and pepper. Cook until lightly wilted, 1 minute. Add the shallot and cook, stirring often, until softened, 1 minute. Add the sliced sunchokes to the pan and cook until the leaves begin to brown, 1 to 2 minutes.

Stir in the remaining ½ tablespoon olive oil and season with lemon juice. Transfer to a platter and drizzle the red pepper sauce over top, then serve.






Side #2






5 plum tomatoes, chopped

1 medium sweet or Vidalia onion, chopped

handful of kalamata olives, chopped

2–3 cups of fresh baby spinach leaves

2 – 3 tablespoons balsamic vinegar

2 – 3 tablespoons olive oil

salt and pepper to taste

1 cup chickpeas, drained and rinsed (optional)




Combine salad ingredients in a large bowl.


To make vinaigrette, mix balsamic vinegar and oil in a small bowl or jelly jar with lid. Season with salt and pepper. Drizzle desired amount over salad.



Adjust amounts of vinegar and olive oil based on how much you like on your salad. I like to use equal parts for a salad like this.

This recipe made 2 large dinner salads or 3-4 smaller salads.







Cucumber Citrus Smoothie




1/2 cup of water (can substitute for coconut water)

1/4 cup of cucumber chunks (fresh)

1/4 cup of orange (fresh)

Optional 1/4 cup of pineapple (fresh or frozen)

1/4 cup of spinach (frozen)




Peel your orange and cut wedges into 1-inch chunks. Cut cucumber in half and then in a quarter and cut half-inch wedges. Do the same if you're adding pineapple.

Add 1/2 cup of cold water (or coconut water) to your BEVVO ( Or another blender) first.

Then, add your fresh fruit followed by your frozen fruit based on the measurements.

Blend a full 40-seconds or until your desired consistency.

Find a shady spot in the outdoor heat and sip on blended freshness.





Meal #2


Entrée (Main Course)


Roasted Brussel sprouts & Asparagus with balsamic glaze, lemon & parmesan




1 lb Brussel sprouts trimmed and halved

3 tablespoon olive oil divided

1 lb thin asparagus bottom removed and chopped into 1” pieces

2 cloves garlic finely minced

½ lemon juice

2 tablespoon balsamic glaze

⅓ cup parmesan

kosher salt and pepper




Preheat oven to 400F degrees.

Toss Brussel sprouts with olive oil and 2 pinches of salt and roast on a baking sheet, cut side down, in the oven for 20 minutes.

After 20 minutes, pull the baking sheet out then add asparagus, another tablespoon of olive oil, and another pinch of salt and place in the oven to roast for another 10 minutes.

Remove the tray once again and immediately add minced garlic and toss so the residual heat cooks the garlic just slightly.

Squeeze lemon juice over the vegetables and drizzle with balsamic glaze and sprinkle with parmesan. Toss everything for 10-20 seconds then season with salt and pepper to taste. Serve immediately or at room temperature.



If you're using thick asparagus, no worries! Just cut the asparagus into .5" pieces rather than 1" pieces so they cook at the correct speed and timing











Side #1


Sunchoke and Spinach Salad


Prep10 Min Total 2 Hr 10 Min  Servings 6




Lime-Yogurt Dressing


¾ cup plain fat-free yogurt

3 tablespoons chopped fresh parsley

1/2nteaspoon grated lime peel

2 tablespoons lime juice

2 tablespoons red wine vinegar or cider vinegar

½ teaspoon salt

¼ teaspoon pepper




2 cups shredded fresh spinach

½ cup finely chopped red onion

4 medium Jerusalem artichokes, peeled, finely chopped (1 cup)

2 medium carrots, chopped (1 cup)

1 small red bell pepper, chopped (1/2 cup)

2 cups shredded lettuce




1 In large bowl, mix all dressing ingredients with fork or wire whisk until well blended.

2 Add all salad ingredients except lettuce to dressing, toss. Cover and refrigerate for about 2 hours or until chilled. Serve salad on shredded lettuce.




Side #2


Banana Salsa


PREP TIME 5 minutes  COOK TIME 10minutes TOTAL TIME 15minutes SERVINGS 2 Cups




2 Bananas medium ripe

2 Plum tomatoes small

1/2 cucumber skinned and cubed

1/4 cup red onions finely chopped

1 tsp salt

1 tsp black pepper

2 tsp lime juice

1 tsp cumin powder

1 cloves garlic finely chopped

1 tsp extra virgin olive oil

2 sprigs cilantro finely chopped

2 tsp brown sugar adjust for taste

3 tsp coconut flakes sweetened

1/2 habanero peppers optional, finely chopped

2 tsp peanuts optional, coarsely chopped



Place the lime juice in a medium bowl

Peel bananas and cut them in circular shapes directly into the lime juice

Stir the bananas and lime juice immediately to prevent them from browning

Add the brown sugar and mix well

Add cucumber to the bowl, mix well and set aside

On a stove top, take a medium pan and heat it on low for about 1 minute

Add the garlic and roast lightly for about 30 seconds

Add the roasted garlic in the bowl with the bananas

Add all the remaining ingredients and mix very well.

Do a taste test and adjust for taste












Butternut-Nut Butter Bars


Active:15 mins Total:15 mins Yield :Serves 8 (serving size: 1 bar)






2 cups pre-cubed butternut squash (10 oz.)


1 tablespoon olive oil


½ cup unsalted butter (4 oz.), plus more for the pan


1 cup light brown sugar


1 large egg, at room temperature


½ cup unsweetened, no-salt-added, creamy cashew butter


1 ½ teaspoons vanilla extract


½ teaspoon table salt


1 cup plus 2 Tbsp. white rice flour




3 ounces cream cheese, softened


3 tablespoons unsweetened, no-salt-added, creamy cashew butter


3 tablespoons unsalted butter, softened


¼ cup powdered sugar


⅓ cup roasted, salted cashews, coarsely chopped


¼ cup lightly toasted pepitas (optional)




Prepare the Bars: Preheat oven to 450°F. Toss together squash and oil on a rimmed baking sheet lined with aluminum foil; spread in an even layer, and roast in preheated oven until golden brown and very soft, about 18 minutes. Let cool 10 minutes, transfer squash to a food processor, and process until mostly smooth, about 1 minute. Reserve 1/2 cup of puree; discard remaining puree or save for another use.


Lower oven temperature to 350ºF. Butter an 8-inch square baking dish, and line with parchment paper, allowing 1 inch of paper to hang over sides of dish. Butter the parchment paper.

Melt butter in a medium saucepan over medium-low; cook, stirring and scraping bottom of pan often with a rubber spatula, until butter begins to turn golden brown and fragrant with a delicious nutty aroma (you should see bits of browned milk solids), 2 to 3 minutes. Turn off heat.   


Whisk in brown sugar until smooth. Set aside until sides of pan are cool enough to touch, but still warm, about 15 minutes. Whisk in reserved squash puree, egg, cashew butter, vanilla extract, and salt. Stir in flour until all ingredients are incorporated.

Spread mixture into prepared dish. Bake at 350°F until golden brown around edges and a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool completely on a wire rack.

Prepare the Frosting: Beat together cream cheese, cashew butter, and butter with an electric mixer at medium speed until smooth and fluffy. Beat in powdered sugar until smooth. Spread frosting over cooled bars. Sprinkle evenly with cashews and, if desired, pepitas. Cut into 8 bars. 










Meal # 3

Entrée (Main Course)


The broccoli, brussels sprouts, and spinach Kugel, you didn’t know you needed





1lb broccoli separated into small florets

1 lb Brussels Sprouts ends cut off and quartered

3 cups fresh baby spinach leaves

1 medium onion peeled and diced

2 tsp canola oil

4 large eggs

1 cup low fat mayonnaise

1/4 cup chickpea flour (regular flour okay too)

2 tsp salt

2 tsp ground pepper

1 tsp granulated garlic


Preheat oven to 375 degrees




Steam broccoli and Brussel sprouts for six minutes then shock in ice water and drain.


Heat a medium sauté pan with oil and sauté onions until translucent over medium heat. About 10 minutes


In a mixing bowl, crack open eggs, add mayo and spices, and flour and mix well


Connect with your community every morning.


Add onions, and green vegetables to the bowl and mix well.


Spray a casserole dish with oil spray and add contents of bowl.


Make sure the mixture is evened out in the dish


Bake at 375 for 45 minutes.


Side #1





(serves two)



2 cups red butter lettuce, torn

10-12 spears asparagus

1/2 cup blanched almond slivers

1 tablespoon extra-virgin olive oil

1/3 cup green onions, chopped

6 small radishes, sliced

1/4 cup goat cheese, crumbled

sea salt and pepper




Preheat oven to 425.

Wash and prepare lettuce. Set it aside.

Drench asparagus and almonds in olive oil. Place in a shallow pan and roast for about 5-8 minutes. Prepare onions, radish and goat cheese.

Place asparagus and almonds on lettuce. Add radishes, onions and goat cheese.

I recommend a simple oil and vinegar dressing. The raspberry vinaigrette was too flavorful for this delicate salad.

Spring is in the air this week. Yes, it’s nearly spring.







Side #2


Sunchoke (Jerusalem Artichoke) Hash Browns



For 1 Serving


0.65 lb (300 g) sunchokes

0.5 shallots

1 tsp Herbes de Provence

1 tsp flour

0.5 tbsp corn starch

oil for frying

salt and pepper



Clean the sunchokes (Jerusalem artichokes) with enough water to remove any dirt from the skin, cut the ends and boil in water for 5-10 minutes until cooked through. Peel and finely dice the shallot. Grate Jerusalem artichokes into a mixing bowl. Add shallot, herbs, corn starch and flour. Mix well and season with salt and pepper.

Shape the Jerusalem artichoke patties using two large spoons and place them in a hot pan coated with oil. Fry on medium heat and cook each side (for about 10 minutes) then flip and brown the other side.

Serve with spinach or lettuce of your choice.










Chia Banana Bread Energy Bites






½ cup mashed ripe banana (from 1 medium ripe banana)

1/3 cup creamy natural peanut butter (or almond butter or pecan butter)

1/4 cup honey (or sub pure maple syrup or coconut palm syrup)

1/2 cup toasted walnuts (or pecans)

2 tablespoons chia seeds

1 teaspoon ground cinnamon

¼ teaspoon salt

2 cups old-fashioned rolled oats, gluten free if desired

Optional add-in:

2 scoops (1 serving) Vital Protein Collagen peptides (about ¼ cup protein powder)*

For the drizzle:

¼ cup dark chocolate chips, dairy free if desired

1 teaspoon coconut oil




Add all ingredients (besides ingredients for the drizzle) to the bowl of a food processor and pulse until they are well combined and come together like cookie dough. You should still have some chunks of nuts. FYI: you may need to stop a few times and scrape the sides of the bowl with a spatula. Process again until combined.

Use a medium cookie scoop to grab dough and then roll into balls. You should get about 18 balls. Place energy bites on a baking sheet lined with parchment paper and place in the freezer for 30 minutes.


Add chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30 second intervals until chocolate is melted. Drizzle over balls, then place back in the freezer for 10 minutes. Balls should be kept in an airtight container in the freezer and will last up to 3 months. Enjoy them straight from the freezer. If they are too hard, let them sit at room temp for 5-10 minutes.

Recipe Notes

*Feel free to omit protein powder or use any protein powder you'd like.

To make vegan: use maple syrup or coconut palm syrup as well as a plant-based protein powder like Aloha or Bob's Red Mill vegan protein powder.

To freeze: the energy bites are delicious straight out of the freezer. If they get too hard, let them sit at room temperature for 5-10 minutes before eating.




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