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Healthy St Patty's Day Recipes for 3/14/24

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)

Slow-Cooker Corned Beef and Cabbage


Prep Time:15 mins  Cook Time:8 hrs  Total Time:8 hrs 15 mins  Servings:8




10 baby red potatoes, quartered


4 large carrots, peeled and cut into matchstick pieces


1 onion, peeled and cut into bite-sized pieces


4 cups water


1 (4 pound) corned beef brisket with spice packet


6 ounces beer


½ head cabbage, coarsely chopped




Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables. Pour beer over brisket, sprinkle over spices from the packet and cover.


Cook on High for 7 hours; stir in the cabbage and cook for 1 more hour.



Side #1




yield: 4 prep time: 10 MINUTES cook time: 50 MINUTES total time: 1 HOUR





3 large beets

¼ cup feta cheese

4 mint leaves

2 tablespoons olive oil

Radish sprouts

Fresh cracked pepper



Slice roasted beets and arrange on a plate

Top with feta cheese, mint leaves, sprouts, and pepper

Drizzle with olive oil

See notes for roasting beets


Start with preheating your oven to 400 degrees.  Take the fresh beets and cut off the stem (leave about a ½") and trim the root at the end then scrub them well (no need to dry them).

Place each beet top side up on either heavy-duty foil or two layers of regular foil.  Wrap up a bit loosely and place on a rimmed baking sheet.  Roast for about 50 minutes until they are fork tender.

Note: Be sure to check them about every 20 minutes and if they seem dry, add a tablespoon of water then seal back up.  Once they are done and cooled, the skins should peels right off (I use a paper towel to rub off the skin).


Let beets cool completely then they are ready to use.







Side #2


Sautéed Green Beans and Pears


Prep:10 mins  Cook:5 mins  Total:15 mins  Yield: Makes 6 servings




1 (12-oz.) package frozen steam-in-bag whole green beans (May use steamed fresh)


2 peeled and sliced pears


2 tablespoons butter, melted


2 tablespoons brown sugar


2 tablespoons balsamic vinegar


Salt and freshly ground pepper to taste




Prepare green beans according to package directions. Meanwhile, sauté pears with melted butter, brown sugar, and balsamic vinegar in a large skillet over medium-high heat for 5 minutes or until crisp-tender. Stir in hot green beans, and sprinkle with salt and freshly ground pepper to taste.












prep time: 10 MINS  cook time: 40 MINS  chill time: 2 HOURS   total time: 2 HOURS 50 MINS





 1 cup all-purpose flour

 1/4 cup powdered sugar

 1/4 tsp salt

 1/2 cup butter, room temperature (cut into 8 pieces)


 1 1/2 cups granulated sugar

 1/4 cup all-purpose flour

 4 large eggs

 1 Tablespoon grapefruit zest

 1 cup grapefruit juice (or combination or grapefruit + lemon juice*)

 pink food coloring, optional


Preheat oven to 350 degrees Fahrenheit. Lightly grease or line an 11x7-inch baking dish with parchment paper that overhangs 2-inches on both sides. (Do not overdo it on the cooking spray; just a very light coating.)

CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Press onto the bottom of the prepared baking dish. Bake at 350˚F for 18-20 minutes, or until golden brown.

FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and 3 drops or so of food coloring (if desired). Whisk together.

Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.

Let cool completely in the pan, about 1 hour. Then refrigerate for at least 1-2 hours until cold. Lift bars out of pan with parchment paper for easy cutting and serving. Store leftovers in the refrigerator.




Mint Milkshake

Yield: 4 servings

Total Time: 10 Minutes

Difficulty: Easy


3 1/2 cups (840 ml) vanilla oat milk, or milk of choice

2 cups (50 g) baby spinach, loosely packed

30 (10 g) fresh mint leaves

2 2/3 cups (360 g) sliced frozen banana

1 1/2 cups (200 g) ice cubes


1. Place all ingredients into the Vitamix container in the order listed and secure the lid.

2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds or until desired consistency is reached. Serve immediately.

Chef's Notes Any milk or milk alternative may be used in this recipe, but we prefer a vanilla oat milk for a light, sweet & creamy beverage



Meal #2


Entrée (Main Course)


Corned Beef Stuffed Peppers




2 bell peppers

1-1/2 cups shredded cabbage

1 small onion chopped

1 habanero pepper – or use a milder pepper if desired

2 cloves garlic

Dash of olive oil

10-12 ounces cooked corned beef chopped or shredded

½ cup shredded Swiss cheese

3-4 tablespoons Thousand Island Dressing plus more for serving



Preheat oven to 350 degrees.

Heat a large pan to medium heat and add cabbage, onion, and habanero pepper with a bit of olive oil. Cook for about 10 minutes, stirring.

Add garlic and cooked corned beef and stir. Cook a couple minutes more to heat through.

Remove from heat and stir in Swiss cheese and Thousand Island Dressing. Try this Homemade Thousand Island Dressing Recipe or use any store-bought brand.

Slice open bell peppers lengthwise and remove the cores.

Spoon in your cabbage-corned beef mixture into each pepper and set them onto a lightly oiled baking sheet.

Bake for about 30 minutes.

Remove from heat and drizzle with extra Thousand Island Dressing. Enjoy!







Side #1


Caramelized Cabbage Recipe


Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes  Servings: 4 Servings





1 tablespoon extra-virgin olive oil

1 head green cabbage halved, cored & thinly sliced

1 medium yellow onion cut in half and thinly sliced

½ - ¾ teaspoon kosher salt to taste

⅛ - ¼ teaspoon crushed red pepper flakes to taste

3 garlic cloves minced

¼ - ½ teaspoon ground nutmeg to taste

2 tablespoons minced flat-leaf parsley




Heat the olive oil over medium-high heat in a large nonstick or ceramic skillet or braiser pan with high sides. If you don’t have a skillet with high sides, use a large saucepan.

Add the sliced cabbage and onion. The skillet will be very full, but the cabbage will cook down quickly. Use tongs to toss with cabbage and onions with the olive oil.

Once the mound of cabbage cooks down a bit and becomes more manageable, use a wooden spoon or wooden spatula to stir the cabbage as it cooks, scraping any browned bits off the bottom of the pan.

After about 10 minutes, stir in the kosher salt and red pepper flakes.

Continue to cook, stirring very frequently and scraping browned bits off the bottom, until the vegetables are golden brown, about 20 minutes total.

Add the garlic and nutmeg. Cook for 1 minute.

Stir in the parsley. Serve.







Side #2


Roasted Cabbage and Golden Beet Pot O' Gold





1 head green cabbage, washed, outer damaged leaves removed

2 bunches golden beets, greens removed, washed, trimmed and sliced into 1/4-inch rounds

2 tablespoons extra virgin olive oil

2 cloves garlic, minced

Garlic salt

Ground black pepper




Preheat oven to 425 and line two baking sheets with tin foil.

Trim the cabbage bottom, so cabbage rests flat. Holding the cabbage firmly, carve a circle out of the top of the cabbage (just as you would carve a pumpkin). Remove "top" of cabbage and set aside.

Drizzle cabbage "top" and "bottom" with 1 Tbsp olive oil and rub the olive all over the cabbage. Sprinkle with garlic salt and pepper.

Toss beet slices with the remaining 1 Tbsp olive oil, garlic, garlic salt and pepper.

Place cabbage "top" and "bottom" on one baking sheet and beets on the other and place into oven.

After 15 minutes, flip beet slices and flip cabbage and roast another 15 minutes. Remove beets from oven and set aside. Flip cabbage again and roast an additional 15 minutes, or until outer cabbage leaves begin to crisp and the full cabbage is tender. Cooking time may vary, depending on size of cabbage.

Once tender, remove cabbage from oven. Reserve "top" of cabbage for another use (perhaps part of tomorrow's lunch?). Place cabbage carved side up on a serving dish. Fill it with golden beet coins.
















Minted Pears




3 medium ripe pears

1 cup sugar

1 cup water

2 drops green food coloring

1/8 to 1/4 teaspoon mint extract

Fresh mint sprigs



Peel pears and cut in half lengthwise; remove cores. In a large skillet, bring sugar and water to a boil. Reduce heat; add food coloring and extract. Carefully place pears in syrup. Simmer, uncovered, for 5 minutes or until tender.

Place pears in a deep bowl; pour syrup over pears. Make sure pears are completely covered in the syrup to prevent browning. Refrigerate for at least 1 hour or until serving. Garnish with fresh mint.









Meal # 3


Entrée (Main Course)



Green Beans, Carrots, and Gemelli Pasta with Sherry Vinaigrette



Total Time 30 minutes     Servings 4 Servings




3 Tbsp./1 ½ oz. vegetable oil

4 cups/1 lb. thinly sliced onions

2 Tbsp. sherry vinegar plus more to taste

4 oz. gemelli pasta fusilli or other corkscrew-shaped pasta

4 oz. green beans sliced into 2” lengths

1 cup/4 oz. carrots julienned

4 tsp. shredded mint leaves




Heat a large sauté pan over medium heat. Add the oil and onions. Sprinkle with salt. Once the onions start heating up, turn the heat down to low and cook slowly, turning occasionally, until caramelized (about 20 minutes). Allow pan to cool slightly before adding the sherry vinegar.

While the onions are cooking, bring a large pot of salted water to a boil. Cook the gemelli according to package directions, but 4 minutes before it’s done, add the green beans to the pot. Drain and rinse under cold water. Place in a bowl.

Add the onion mixture, carrots and mint leaves. Taste and adjust seasoning with salt, pepper and additional vinegar, if desired.









Side #1


Cabbage Fritters (Fried or Baked)


Prep Time 15mins  Cook Time 45mins  Total Time 1hr




Cabbage Fritter "Batter"


16 oz shredded cabbage

2 med-small carrots - grated

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2-3 scallions - or 1 regular onion

3 large eggs

4-5 tbsp flour - see notes for gluten free or grain free

2 cloves garlic - minced


1 tsp sea salt

1/2 tsp black pepper - ground

1/2 tsp paprika - or smoked paprika

1/2 tsp coriander - ground, optional

3-4 tbsp fat for frying - ghee or oil of your choice




Prepare the ingredients (wash and cut)

Shred the cabbage with a mandolin slicer (for fine uniform shreds). You will need 16 oz, about 7 packed cups. Or about 1/3 of a medium head of cabbage.

Thinly slice 2-3 scallions (or a regular onion).

Grate the carrots with a box grater.

Mince the garlic or use the finer side of a box grater.

Combine all the ingredients

In a large bowl add all prepared ingredients and toss lightly to combine and coat everything with egg. You can use your hands.

Don’t use force while mixing, you don’t want to draw too much water from the cabbage.

Note: The cabbage mixture might look like a slaw at first, without much hope for sticking together, but don’t worry, the fritters will hold together once fried.

Shape the cabbage fritters and fry

Heat a non-stick skillet (I use a 10″ ceramic coated skillet) on medium low heat (my stove know is at 3) for 3 minutes or so.

Add fat for frying, let it heat for 1 minute. I’m using ghee, but you could use any healthier heat resistant oils like avocado oil or grape-seed oil.

Form a ball in your hands and place it in the heated skillet. Press down with a spatula or your hands (while arranging the sided) to flatten. The thinner the better it will cook inside.

Fry 3 minutes per side. Or until the surface is golden brown and crispy. Repeat with the remaining fritter mixture, adding more oil/ghee as needed. Serve warm or cold.


Side #2


Skillet Potatoes with Peppers and Onions






1 tablespoon olive oil

1 small yellow onion diced into ½-inch pieces, about ¾ cup total

3 potatoes diced into ½-inch pieces, about 3 cups total

1 large bell pepper or equal amounts of multi-colored peppers, diced into ½-inch pieces, about 1 cup total


½ teaspoon kosher salt adjust to taste

¼ teaspoon freshly ground black pepper adjust to taste




Heat the oil in a large skillet over medium heat. Add the onion and potatoes. Stir to coat. Season with salt and pepper and stir again. Spread potatoes across the skillet and add 2 tablespoons of water to the pan.

Cover with a lid and let cook for about 10 minutes, stirring every few minutes and then spreading the potatoes out again. You want the potatoes to get brown and crispy on the sides.

Add the peppers and stir to combine. Continue cooking, stirring every few minutes for another 5-10 minutes. Taste and season as needed.

Serve immediately or cool and refrigerate until ready to serve. To reheat, simply warm them in a skillet over medium heat until hot again.




Grapefruit + Pear Granita

Prep time: 15 mins  Cook time: 4 hours  Total time:  4 hours 15 mins  Serves: 4-6 servings




3 cups pure grapefruit juice / 4-6 grapefruits

3 ripe pears / peeled, cored, and chopped

1-2 TB honey



Juice grapefruits and strain out seeds and pulp with a fine mesh strainer.

Prep the pears by peeling them with a vegetable peeler or paring knife and then roughly chopping them.

Combine all ingredients in a blender and pulse until smooth. Pour mixture through a fine mesh strainer and discard fruit pulp. Pour granita mix into a loaf pan or shallow baking dish.

Loosely cover the pan with Saran Wrap and freeze for 2 hours. Remove from freezer and mix well to avoid separation. Return to the freezer and freeze for at least 2 more hours or until solid.

When ready to eat, scrape the surface of the frozen granita with a fork. Scoop and serve!







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