top of page

Healthy Spring Equinox Day Recipes for 3/21/24

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 - Scroll to the end for bonus Mocktail

Entrée ( Main Course)




Prep Time 3 mins Cook Time 17min Time 20 min Serves 4




1 tbsp olive oil

25 g unsalted butter

150 g celery preferably organic, finely sliced

1 onion finely diced

250 g asparagus roughly chopped

600 ml good quality vegetable stock

4 tbsp whipping cream

Freshly ground salt & pepper


extra double cream

grinding of chili & garlic flakes


Melt the butter and oil in a large pan over a low – medium heat.

Add the onion and celery and sweat under a lid (without browning) stirring occasionally for 8 minutes (or until softened).

Stir in the asparagus and continue cooking for another 2 minutes.

Add the stock and seasoning, bring to a boil and then lower to a simmer for 7- 8 minutes (or until the asparagus is tender).

Add the cream and blend the soup.

Return to the stove and gently heat through.

Serve with a swirl of double cream and a grinding of chili and garlic flakes.






Side #1


Sautéed Cilantro Lime Zucchini


Prep Time: 5 mins  Cook Time: 8 mins  Total Time: 13 mins Servings: 4





1 tablespoon coconut oil or olive oil

1 garlic clove minced

1 lb zucchini diced

1 large tomato cored, seeded and diced

1 green onion thinly sliced

1 tablespoon Garden Gourmet cilantro paste or fresh cilantro minced

¼ cup crumbled feta or queso blanco if you can find it in your grocery store

1 tablespoon fresh lime juice more if desired

black pepper to taste




Add garlic and oil to a large skillet and cook over medium heat for a minute, stirring continuously.

Add zucchini and cook approx. 3 minutes, stirring occasionally until slightly softened.

Add the tomato and green
 onion and cook approx. 5 additional minutes.

Remove from heat and add cilantro paste and lime juice.

Season pepper and top with feta cheese.

Serve hot.







Side #2


Red Leaf Lettuce Salad with Asparagus, Berries, and Pear


Serves 2




4 cups of red leaf lettuce, torn

1 large pear, cored and sliced

10 spears asparagus, blanched

16 blackberries

1/2 of a small red onion, sliced into rounds




Cut blanched asparagus into thirds. Toss all ingredients and serve with pear vinaigrette.


Pear Vinaigrette


1/4 c pear nectar

2 Tbs olive oil

2 Tbs white wine vinegar

1 tsp dijon mustard

1/4 tsp kosher salt

1/8 tsp pepper


Combine all ingredients in a screw-top jar and shake well.







Kale-Apple Smoothie


Serves 1




3/4 cup chopped kale

1 small stalk celery

1/2 banana

1/2 cup apple juice

1/2 cup ice

1 tablespoon fresh lemon juice




Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender. Blend until smooth and frothy. Serve






Meal #2


Entrée (Main Course)


Cilantro Pesto Pasta with Zucchini


PREP TIME 15 mins  COOK TIME 15 mins  TOTAL TIME 30 mins  SERVINGS 6




1 lb Fusilli or other pasta with grooves

3 medium zucchini squash halved lengthwise, sliced 1/4" thick

1 cup olive oil extra virgin

1 1/2 tsp cumin ground

2 tsp paprika ground

1 1/2 tsp lime zest

4 whole garlic cloves

1 1/2 tsp kosher salt

1 cup roasted and salted pepitas, divided 3/4 cup for pesto, 1/4 cup for serving

3 cups cilantro leaves and tender stems, packed, divided 2 1/2 cups for recipe and 1/2 for serving

4 tbsp lime juice fresh

1 tsp crushed red chile flakes

1 1/4 cups Mexican Cotija cheese, crumbled, divided 1 cup for pesto and 1/2 cup for serving

1 1/2 cups corn, cooked frozen (drained) or fresh off cob

1-2 whole lime cut into wedges for serving




Rinse and dry 3 bunches of cilantro. Remove leaves and tender stems.

You need 3 cups of packed leaves and tender stems divided: 2 1/2 cups for the pesto and 1/2 cup to finish the dish. Set aside.

In the blender or food processor bowl, add olive oil, ground cumin, paprika, lime zest, garlic cloves, salt and 3/4 cup roasted pumpkin seeds/pepitas. Pulse until smooth.

Now add 2 1/2 cups of cilantro leaves and pulse for about 10-15 seconds. Stir in lime juice, red chile flakes and 1 cup of cotija cheese. Set aside.

Cook frozen corn to package directions and drain. Or used cooked corn on the cob, kernels removed from cob. (About 2) Set aside.

Start with a large pot of water, add two good pinches of kosher salt and bring to a boil.

Add pasta and at the 8-minute mark when pasta is starting to tenderize, add the sliced zucchini to the cooking pasta.

Most pasta shaped like rotini takes about 11 minutes to cook. When pasta is finished cooking, squash should be fork tender.

Save 1 cup of pasta water and drain the remainder of pasta and zucchini. Do not rinse.

Place back in pot. Add pesto and cooked corn.

Toss gently and add 1/4 cup of pasta water at a time until desired consistency is reached.

Place pasta in a serving bowl.

Top with 1/4 cup of extra cotija cheese, 1/4 cup of pumpkin seeds/pepitas and garnish with remaining cilantro leaves. Squeeze lime onto the dish upon serving.




Side #1


Fresh Salsa with Cilantro & Lime


Prep Time: 20 mins Servings: 4 people




6 Roma tomatoes

½ medium yellow or sweet onion

¼ C finely chopped cilantro

2 jalapenos

¼ C vinegar, skinny

2-3 teaspoon salt

2 teaspoon sugar

1 tsp minced garlic

¼ teaspoon chili powder

¼-1/2 lime




Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.

Slice jalapenos in half to remove the seeds and the membrane that holds them. Finely dice peppers and add to tomatoes and onion.

(Note: The membrane is where the heat of the pepper comes from.  You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)

Add vinegar, garlic, chili powder and 2 teaspoons of salt and sugar. Toss well. Taste to determine if another teaspoon of salt and/or sugar is needed.

Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.

As summer gets hotter and the tomatoes get sweeter, less sugar is required.

Store in the refrigerator, covered, for 3-4 days.







Side #2




Total Time: 15 minutes  Yield: 4 side servings




1 bunch of lacinato kale

sea salt, to taste

3 ribs of celery

1 crisp and sweet apple such as Fuji, Cosmic Crisp, or Honeycrisp

1/3 cup toasted chopped pecans

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

2 teaspoons Dijon mustard

1/8 teaspoon garlic powder



Strip the leaves of your kale away from the stems. Save the stems for another recipe or compost them. Roughly chop or tear the leaves into bite-sized pieces and add them to a large bowl. Sprinkle a pinch of salt over the leaves then massage them with your fingers until they have softened and are shiny.

Thinly slice your apple and celery and add them to the bowl with the kale. Add the pecans as well.

In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, and garlic powder with a pinch of salt. Whisk until it is smooth and emulsified. You shouldn’t see any oil separating from the mixture at all.

Pour half of the dressing over your salad and gently toss. Taste the salad, then add more dressing or salt as needed. Toss once more.

Serve immediately and enjoy!


Leftovers will keep for 1-2 days in the fridge. If you want to store it for longer, keep the salad and dressing components separate and toss together right before serving.





Apple Banana Upside-Down Cake




10 Tbsp unsalted room temp butter, divided

¼ cup light or dark brown sugar, packed

1/2 tsp kosher salt

3 large bananas, divided

2 small or 1 large apple (we used pink lady)

½ cup white sugar

½ cup light or dark brown sugar

2 large eggs

¾ cup full fat Greek yogurt

1 tsp vanilla extract

1 ¼ cups all-purpose flour

1 tsp cinnamon

¾ baking soda

¾ baking powder

½ tsp nutmeg

½ tsp kosher salt



Preheat oven to 350 degrees.

 Melt 4 tablespoons butter in a well-seasoned 10-inch cast iron skillet. Add brown sugar and salt, and stir until sugar is melted and combined. Remove from heat.


Core and slice the apples and cut into thin wedges. Arrange over the butter sugar mixture. Cut one of the bananas in half crosswise and then in thirds, to create 6 pieces. Layer over the apples. 

Place the two remaining two bananas in a separate bowl and mash. Set aside.

 Prepare the batter by combining sugars and remaining 6 tablespoons butter in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time, then the mashed banana, yogurt, and vanilla. Mix until well combined.

 In a separate bowl combine flour, cinnamon, baking soda, baking powder, nutmeg, and salt.

Slowly mix dry ingredients into wet ingredients and mix just until you no longer see flour. Pour batter into skillet over the bananas. 

Bake on middle rack in oven until golden brown, about 40 minutes. Remove and allow to cool before inverting cake. To remove from pan run a butter knife around the edge of cake then invert the cake onto a large plate.








Meal # 3



Entrée (Main Course)


Lime and Mint Lettuce Wraps


Prep time15 mins  Cook time10 mins  Total time 25 mins  Serves: 4




1 teaspoon grated peeled fresh ginger

3 cloves garlic, minced

1¼ pounds ground turkey or chicken

½ cup thinly sliced green onions

2 tablespoon brown sugar

¼ cup chopped fresh cilantro

¼ cup chopped fresh mint

¼ cup fresh lime juice

2 tablespoons fish sauce

1 tablespoon olive oil

2 teaspoons dark sesame oil

1 jalapeño pepper, finely chopped

12 butter lettuce leaves, separated, washed, and dried




Heat a large skillet over medium heat and add 2 teaspoons of olive oil. Fry the ginger and garlic until fragrant, about 30 seconds to one minute. Add the ground turkey and continue to stir until the meat is cooked through, about seven minutes. Remove from heat and add the onion, brown sugar, cilantro, mint, lime juice, fish sauce, olive oil, sesame oil and jalapeño. Stir until combined. Place about 3 tablespoons of the meat mixture into each lettuce wrap and serve. My kids like it best with jasmine rice on the lettuce wrap. I like the rice on the side.





Side #1


asparagus and tomato caprese salad with burrata and herbs




4 medium 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 and top with asparagus. Sprinkle with salt, pepper, and basil. Drizzle with olive oil and balsamic vinegar. 





Side #2


Creamy Roasted Tomato and Kale Soup


6 servings  Prep time 45minutes  Cooking time 10minutes


A creamy healthy soup made with roasted tomatoes and kale – the kind that will make you ditch the canned one once and for all!



3 pounds plum or roma tomatoes, halved (around 8 or 9 tomatoes)

1 yellow onion, cut into big chunks

8-10 cloves garlic

2 teaspoons olive oil (optional)

1 (15 oz.) can of cannellini beans, drained and rinsed

1/2 teaspoon dried oregano

2 teaspoons crushed red pepper flakes (less if you don’t like spicy)

2 cups finely chopped kale (either lacinato or curly)

3-4 cups water or vegetable broth

Salt for seasoning and to taste

Freshly ground pepper



Preheat the oven to 400 degrees F. Place the onions and tomatoes on a parchment lined baking tray. Season with salt and pepper. Drizzle with the oil, if using. Roast for 20 minutes.

Add in the garlic after 20 minutes and continue roasting for an additional 20 minutes (40 minutes total for the onions and tomatoes).

Remove from oven and let cool for 5 minutes. Blend the veggies with the cannellini beans, 2 cups of water or broth, oregano. and red pepper flakes in a blender. Alternatively, add all the above to a pot and blend with an immersion blender.

Transfer the blended mixture to a pot, add the chopped kale, the remaining cup of water/broth and salt to taste.

Simmer for 10 minutes and then serve in bowls with some bread on the side.







Celery Cake Cookies






1 cup celery, shredded (about 4-5 stalks)

1 small apple finely minced (yield 1 cup)

2 cups flour gluten-free is fine

1 1/2 cup brown sugar

1/2 cup butter at room temperature

2 eggs

2 tsp. pure vanilla extract

2 tsp. ground cinnamon

1 tsp. baking soda




Preheat oven to 350° Cover a baking sheet with parchment paper.

In the bowl of a food processor*, add the flour, brown sugar, butter, eggs, vanilla extract, cinnamon and baking soda. Pulse until well blended.

Scoop the cookie batter into a large mixing bowl. Gently fold in the celery and apples.

Drop a spoonful of the batter onto the baking sheet, spacing cookies about 1 1/2" apart.

Bake for 10-12 minutes, until the cookies are golden brown. Remove from the oven and immediately place cookies on a cooling rack.

Serve warm or store in an airtight container for up to a week.



*You can mix the ingredients in a traditional 5-speed mixer as well. Just fold in the celery and apples by hand.




Just a Little Extra to celebrate Spring


Celery, Lime and Mint Mocktail

 yield: 1 prep time: 5 MINUTES total time: 5 MINUTES




4 celery stalks, leaves and base trimmed, loosely chopped into chunks

juice from 1 lime, yield about 3 tbsp

3 tbsp simple syrup, recipe follows

sparkling water

fresh mint leaves

sugar for glass rim



For the simple syrup:

Bring equal parts sugar and water to a boil. Reduce heat and stir until the sugar dissolves, about three minutes. Allow mixture to cool to thicken slightly.

For the Celery Mocktail:

Add celery and lime juice to a blender and blend until smooth.

Pour the celery mix through a fine mesh strain into a bowl or wide mouthed glass.

Pour some sugar onto a small plate. Wet the rim of the glass with some water and turn glass upside down. Gently spin glass in the sugar until the glass rim is coated as much or little as you like.

Pour liquid mixture into a glass and add 3 tbsp of simple syrup, stir gently.

Top with sparkling water and add a few fresh mint leaves as a garnish.



bottom of page