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Healthy Recipes for the 3/7/24

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)


Creamy Kale and Mushroom Soup


Prep Time5mins Cook Time 30mins Total Time 35mins






2 Tbsp avocado oil, divided

1 large onion, diced

2 stalks celery, diced

2 medium carrots, peeled and diced

8 oz mushrooms, sliced

2 cloves garlic, minced

5 1/2 cups vegetable broth

1/2 cup heavy cream

1/2 tsp dried thyme

1 bunch kale, washed and chopped

1 Tbsp cornstarch

salt and pepper to taste




Heat 1 Tbsp oil in a large saucepan. Cook the onion, celery and carrots until onions are translucent and fragrant, around 3-5 minutes. Transfer the vegetables to a plate and set aside.

Add the remaining oil to the saucepan. Cook the mushrooms in the saucepan for around 5 minutes. Add in the garlic, and cook for an additional minute.

Add back the vegetables. Mix in the vegetable broth, heavy cream, thyme and kale. Bring to a simmer, and allow to cook for around 25-30 minutes.

Mix in the cornstarch until the soup thickens. Add in salt and pepper to taste.





Side #1


Veggie-Stuffed Zucchini Boats




4 medium to large zucchini

Nonstick cooking spray

1 cup shredded carrots

½ large onion, chopped

2 cloves garlic, minced

1 cup kale, chopped

1 cup corn, fresh, canned or frozen

½ cup broccoli florets, chopped

1¼ links chicken or turkey sausage, casings removed

½ cup white wine

¼ cup panko breadcrumbs, preferably whole grain

2 tablespoons butter spread

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


Preheat oven at 350°F. Slice zucchini in half lengthwise, scoop out insides and shred or chop.


Liberally coat a skillet with oil spray and warm over medium heat. Add insides of the zucchinis, carrots, onion, garlic, kale, corn, broccoli, sausage, and wine. Cook until wine evaporates, occasionally stirring, approximately 14 minutes.


Line a baking sheet with foil. Place the zucchini boats onto the baking sheet and fill boats with filling. Top boats evenly with whole grain panko breadcrumbs and drizzle on melted butter in zig zags over each. Bake for 45-55 minutes, or until zucchini boats are soft and tops are brown. Keep a close eye starting at 45 minutes so they don't burn.







Side #2


crispy oven-roasted purple potato fries



Prep Time:5mins Cook Time:35mins Time:40mins





▢1 lb purple potatoes unpeeled and cut into wedges

▢2 ½ tablespoon olive oil

▢1 ½ teaspoon sea salt

▢1 teaspoon sugar

▢2 teaspoon smoked sweet paprika

▢½ teaspoon black pepper

▢½ teaspoon ground garlic

▢½ teaspoon coriander

▢2 tablespoon potato starch or cornstarch optional for more crispy fries




Heat oven to 400°F. Cut the potatoes evenly in strips or wedges.

Place potatoes, starch, and ½ teaspoon of the salt in a mixing bowl and toss. If not using starch, just exclude and go to next step.

Coat the potato in oil

Transfer to a baking sheet: Spread the coated potatoes out into a single layer on an ungreased baking sheet. Roast 15 minutes then flip and roast another 5 to 10 minutes until potatoes develop crispy exterior.

While potatoes are roasting, combine spice ingredients mixing well.

Once potatoes are done, allow to cool a few minutes then season and serve.







Ready In:40minsServes:4



2 bananas, split lengthwise and cut in half

1⁄2 lemon, juice of

1⁄2 cup dark brown sugar

1⁄4 cup light brown sugar

1 cup apple juice

1⁄2 teaspoon ground cinnamon

1 teaspoon vanilla



Preheat oven to 450 degrees.

Combine apples and bananas and put into a shallow baking dish.

Sprinkle with lemon juice.

Combine remaining ingredients except vanilla in a saucepan and boil until sugar is dissolved.

Remove from heat, add vanilla, and pour over bananas and apples.

Bake in 450 degree oven for 20 minutes, or until juices are bubbling.





Meal #2


Entrée (Main Course)


Roasted Vegetable Pasta


yield: 6 servings prep time: 20 minutes cook time: 40 minutes total time: 1 hour





1 lb. rotini

For the vegetables:

1 large zucchini, diced

1 pint, grape tomatoes

2 bell peppers, diced (I used a red and orange)

1 onion, diced

1 head of broccoli, diced

3 Tbsp. olive oil

For the seasoning:

2 cloves of minced garlic

1/2 Tbsp. Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp pepper

1/2 tsp red pepper flakes

Optional - to serve:

Olive oil




Preheat oven to 400ºF.

Cook pasta according to package directions. Drain and put pasta back into the pot. Set aside.

Prepare a large baking sheet with aluminum foil or parchment paper. Spread vegetables evenly on the sheet and drizzle with olive oil.

In a small bowl, combine seasoning ingredients and sprinkle over vegetables. Mix to coat all vegetables evenly. Bake for 30 minutes, flipping vegetable halfway through.

Add vegetables and all juices into the pot with the pasta. Stir to combine.

If desired, add more olive oil or parmesan to top. Serve warm.





Side #1


Purple Potato Salad


yield: 6 servings prep time: 10 minutes cook time: 10 minutes total time: 20 minutes




24 oz purple potatoes, quartered

1/2 cup mayonnaise

2 tbsp white vinegar

2 tbsp dijon mustard

1/2 tsp red pepper flakes

2 tbsp dill

1/2 tsp salt

1/4 tsp pepper

1/2 red onion, finely diced

1 green onion, finely chopped

2 stalks celery, finely chopped




Bring large pot of salted water to a boil. Add in potatoes and cook for 8-10 minutes or until fork tender. Drain in a colander and rinse under cold water to stop cooking. Set aside and allow to cool.

While potatoes are cooking, add mayonnaise, white vinegar, dijon mustard, red pepper flakes, dill, salt and pepper to a large bowl. Mix in red onion, green onion, and celery to the mayonnaise mixture.

Add cooled potatoes to mayonnaise mixture and mix until coated. Serve and enjoy!





Side #2






1 large head of lettuce

1⁄3 cup tarragon vinegar

3 tablespoons Dijon mustard

2 garlic cloves, minced

2⁄3 cup olive oil

salt and pepper

2 cups Swiss cheese, shredded

3⁄4 lb fresh mushrooms, sliced

2 tablespoons butter



Set salad plates in freezer for at least an hour.

Blend vinegar, mustard, garlic, oil, salt, and pepper.

Tear lettuce and toss with dressing. Put it on cold plates and put cheese on top.

Sauté mushrooms in butter and while hot, spoon over the salad and serve immediately!





Healthy Banana Cream Pie Milkshake




2 medium bananas (mine were 188 grams each), peeled and sliced into 1" chunks and frozen for at least 2 hours

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

1/2 cup (120 grams) plain or vanilla Greek yogurt or dairy-free / vegan Greek cultured coconut milk

1/4 (60ml) cup milk of choice, plus additional if desired

2-4 tablespoons whipping or heavy cream (use coconut cream for a dairy-free / vegan version) (I don't like a lot of cream and only used 2 tablespoons)

2 tablespoons graham cracker crumbs (homemade whole wheat graham crackers or homemade grain-free graham crackers or homemade gluten-free and vegan graham crackers)



Blend the bananas, vanilla, cinnamon, Greek yogurt and milk together with an immersion blender, food processor, or a high-powered blender until well combined.

Pour into a glass.

Using an electric hand mixer, whip the cream until stiff peaks form and spoon the cream on top of the milkshake.

Garnish with graham cracker crumbs.

Enjoy immediately


Meal # 3

Entrée (Main Course)


Broccoli and Kale Caesar Salad with Tuna


PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins




1 tablespoon extra virgin olive oil

4 cups thinly sliced and chopped broccoli florets

4 cups chopped curly kale

salt and pepper

5 oz can wild caught tuna in water drained

¼ cup Caesar dressing

1 small ripe avocado peeled, pitted, and cubed




Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook until browned, about 5 minutes. Add the kale, season with salt and pepper and toss until wilted. Pour in the tuna and half of the Caesar dressing and toss to coat.

Divide the mixture into plates (2 large portions or 4 smaller portions) and top with avocado and extra pepper. Drizzle with the remaining dressing, if desired. Serve.





Side #1







For the Chicken:

2 Tablespoons Avocado Oil

1 1/2 Pounds Ground Chicken I prefer to use ground thigh meat, but breast meat works as well

4 Cloves Garlic mashed

1/2 Cup Salted Peanuts crushed

3 Green Onions sliced


For the Sauce:

1/4 Cup Low-Sodium Soy Sauce or Coconut Aminos

1/2 Cup Creamy Peanut Butter

1 Lime juiced

2 Teaspoons Chili Garlic Paste or more to taste, if desired

1 Tablespoon Coconut Sugar

2 Teaspoons Ground Ginger

1/4 Cup Water to thin the sauce, as needed

For Serving:

2 Heads Butter Lettuce

1 Lime juiced

Cilantro chopped – optional




To make these lettuce wraps, start by preparing the sauce. Add the soy sauce, creamy peanut butter, lime juice, chili garlic paste, coconut sugar, and ground ginger to a bowl and whisk until fully combined. The sauce should be thick but still liquidy- if it's too thick, add in water, one tablespoon at a time, and thin the sauce, as needed.

Next, prepare the chicken. Heat a pan, on the stove, over medium heat, and add in the oil.

Once the oil is hot, add in the chicken and cook it for about 4 minutes, until it's almost cooked through – a little pink is okay!

Then, add the sliced green onions, crushed peanuts, and mashed garlic to the pot with the chicken and cook them together for another 3-4 minutes.

Pour approximately 3/4 of the sauce mixture into the pan and mix until everything is coated in the sauce.

Allow the chicken to cook for a few more minutes, then remove from the heat.

Add in the lime juice and mix until everything is coated well.

Finally, assemble the lettuce cups by filling each lettuce leaf with a scoop of the chicken mixture and drizzling a spoonful of the remaining sauce on top of each one. Then, serve and enjoy!






Side #2


Vegetable Potato Fritters


Prep Time:10minutes minsCook Time:15minutes minsTotal Time:25minutes mins




For the vegetable potato fritters:

▢3/4 cup red lentils

▢1 small red onion, chopped

▢2 cloves of garlic

▢2 medium-sized potatoes (raw)

▢1 medium-sized carrot

▢5 tablespoons all-purpose flour

▢1/2 teaspoon smoked paprika powder

▢1 teaspoon regular paprika powder

▢1 teaspoon marjoram


▢black pepper, to taste


For the sriracha mayonnaise:


▢3 tablespoons vegan mayonnaise

▢1 teaspoon tomato paste

▢1 teaspoon garlic powder

▢1/2 teaspoon smoked paprika powder


▢black pepper, to taste

▢sriracha sauce, to taste




Cook the red lentils according to the instructions on the package. Peel and grate the potatoes and the carrot.

In a large bowl, combine them with the cooked red lentils, the garlic, the onion, the flour, and the spices and stir well.

Heat some oil in a large pan, and add about 1 1/2 heaped tablespoons for each fritter. Cook them on medium heat in a son-sticky pan for three to four minutes on each side. Alternatively, you can also make them in the oven for an oil-free version (about 20 minutes, flipping halfway).


For the vegan sriracha mayonnaise, combine all ingredients and stir well.

Serve the fritters with a green salad and the sriracha mayonnaise. Enjoy!





Pink Lady Apple Crisp



5 oz all-purpose flour (use ½ cup)

2 oz dark brown sugar (use 2 Tbsp)

3 oz oats (use ¾ cup)

4 apples

1 lemon

apple pie spice (use ½ tsp)

Sugar, granulated, white, 10oz 

kosher salt

granulated sugar



medium, shallow baking dish (1½ qt)

rimmed baking sheet



Preheat oven to 375°F with a rack in the center.


1. Mix dry ingredients

In a large bowl, stir to combine ½ cup of the flour, 2 tablespoons of the brown sugar, ¼ teaspoon salt, and 1 tablespoon granulated sugar.


2. Make topping

Cut 4 tablespoons butter into small pieces. Using a pastry blender or two knives, cut into flour mixture until mixture is the texture of coarse meal. Add ¾ cup of the oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to the freezer to chill while you prepare apples.


3. Prep apples

Peel, quarter, and core apples. Cut each quarter into 4 wedges.



4. Toss filling

Halve lemon and squeeze 2 tablespoons juice over apples; add ¼ cup water, and toss to combine. Stir in ½ teaspoon of the apple pie spice and 1 cup granulated sugar. Let sit for 10 minutes.


5. Transfer apples to a medium, shallow baking dish, and sprinkle with topping. Cover with foil.


6. Bake & serve

Place baking dish on a rimmed baking sheet. Bake on center oven rack until apples are nearly tender when pierced with a knife, 45 minutes. Remove foil and bake until apples are tender and topping is golden, 20–25 minutes more. Let cool for 10 minutes before serving. Enjoy!





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