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Last Week's Recipes for 8/25/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Green Chard, Chioggia Beets,



Roma Tomatoes, Cabbage, (In large & Jumbo baskets)


Baby Kale (In Jumbo baskets) Bananas

Bosc Pears,

Meal #1

Entrée ( Main Course)

Stir-Fried Brown Rice with Chard and Carrots

Yield: 4 servings


1 generous bunch of chard (1 to 1¼ pounds), stemmed and washed well in 2 changes of water (retain the stems)

2 to 3teaspoons minced garlic (to taste)

2 to 3teaspoons minced fresh ginger (to taste)


Salt to taste

2teaspoons plus 2 tablespoons peanut, canola, rice bran or grape seed oil

1medium carrot, cut in 2-inch julienne

1bunch scallions, sliced, dark green parts separated

4cups cooked brown rice, either chilled or at room temperature

1 to 2 tablespoons soy sauce (to taste)

¼teaspoon ground pepper

½cup chopped cilantro


Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1½ cups diced stems.

Stack leaves and cut in slivers, or coarsely chop. You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry).

Combine garlic and ginger in a small bowl or ramekin and place near your wok.

Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm’s reach of your wok.

Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.

Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake.

Cook 30 – 60 seconds, until set.

Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.

Swirl in remaining oil and add garlic and ginger.

Stir-fry no more than 10 seconds and add chard stems and carrots.

Stir fry - for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves.

Stir-fry until leaves wilt, 1 to 2 minutes, and add rice.

Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes.

Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.


Cooked rice will keep for up to 3 days in the refrigerator. The stir-fry is a last-minute dish, but the ingredients can be prepped hours ahead and refrigerated, and the leftovers are delicious; they will keep for about 3 days in the refrigerator.

Side #1


A beautiful raw beet salad with pretty candy cane (Chioggia) beets. Use any variety of fresh beets to make this colorful healthy salad!

Prep Time15 mins

Total Time15 mins

Servings 2-4


▢1 tablespoon (15 ml) fresh lemon juice

▢1 tablespoon (15 ml) white wine vinegar

▢2 teaspoons (10 ml) liquid honey or sugar

▢¼ teaspoon fine sea salt

▢2-3 tablespoons (30-45 ml) extra-virgin olive oil, or use pistachio oil for a special treat

▢1 pound (450 g) Chioggia beets, peeled

▢¼ cup (40 g) thinly sliced red onion

▢4 cups (170 g) mixed salad greens

▢¼ cup (60 g) fresh crumbled goat cheese

▢2 tablespoons chopped pistachios


Whisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until honey is dissolved. Gradually pour in the oil and whisk to combine.

Shave the beets into ribbons with spiral slicer, or into thin discs with a mandolin or sharp knife.

Put the beets in a salad bowl with the onion and greens. Drizzle with enough dressing to coat, about 2 tablespoons, and toss together. Sprinkle the goat cheese and pistachios over the salad. Serve with additional dressing on the side.


Any kind of beet will work for this recipe if you’re in the mood for beets or brought home a load from the market. Choose smaller ones as they’ll be sweeter and milder tasting when raw.

Side #2

Cabbage and Carrot Quesadillas

Serves 8

This kid-friendly recipe is a great way to sneak vegetables into a meal.


8 whole wheat tortillas

½ head red or green cabbage, cored and thinly sliced

2 carrots, shredded using the large holes of a box grater

4 tablespoons oil, divided


Heat 2 tablespoons oil in a large non-stick skillet over medium heat.

Add cabbage and cook 10 minutes until cabbage begins to soften, stirring occasionally.

Add carrots and cook 5 more minutes.

Move mixture to a bowl and wipe out the pan.

Place ½ cup of the filling on one half of a tortilla, fold in half, and press down. Repeat with remaining tortillas.

Skillet and cook until golden, about 5 minutes. Flip and cook until golden, about 3 minutes.

Cut quesadillas into wedges and enjoy with the peanut dipping sauce

Peanut Dipping Sauce

Combine ½ cup peanut butter,

1 tablespoon chopped cilantro,

1 tablespoon soy sauce,

1 tablespoon vinegar.

Stir together and slowly add water with either a spoon or a whisk until the texture is to your liking for dipping or spreading.


Cucumber Banana Smoothie



10 Mins

Serves: 2


Cucumber - 1

Banana (ripe) - 1


Sugar - 2 tbsp



How To Prepare:

1. Peel the skin off the banana and cucumber and cut it into small pieces.

2. Take a mixing jar and add the banana pieces, cucumber pieces, water, and sugar.

3. Blend into a fine smoothie and serve it over ice cubes.


1. We have added sugar for this juice recipe. Feel free to add other sweeteners or honey if you want to avoid sugar.

2. Add extra ice cubes in the blender and avoid adding frozen fruits to get the freshness of the smoothie.

Meal #2

Entrée (Main Course)

Comforting Cabbage Soup with Ginger

Active: 20 mins Total: 30 mins Servings: 6


2 tablespoons extra-virgin olive oil

1 cup chopped onion

2 medium carrots, halved and sliced

4 cloves garlic, minced

1 tablespoon minced fresh ginger

½ teaspoon ground turmeric

½ teaspoon crushed red pepper

4 cups low-sodium vegetable or chicken broth

1 14-ounce can no-salt-added diced tomatoes, or 2 cups chopped fresh tomatoes

¾ teaspoon salt

½ teaspoon ground pepper

5 cups coarsely chopped green cabbage

1 medium zucchini, diced

Chopped parsley for garnish


Heat oil in a large pot over medium heat.

Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.

Add garlic, ginger, turmeric and crushed red pepper.

Cook, stirring, until fragrant, about 1 minute.

Add broth, tomatoes and their juices, salt, and pepper; bring to a boil.

Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.

Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Serve sprinkled with parsley, if desired.

Side #1

Cucumber Salsa

Prep:10 mins Cook:1 min Chill:30 minTotal:41 mins

Yield:4 cups

2 cups diced cucumber, about 1 large cucumber

3/4 cup diced tomato from about 2 Roma tomatoes, seeded

1/2 cup red onion

1/4 cup minced jalapeño pepper, seeded and cored

1/4 cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

1 tablespoon freshly grated lime zest

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cumin

Tortilla chips, to serve


Gather the ingredients.

In a large bowl combine the cucumber, tomato, red onion, jalapeño, and cilantro. Toss to combine.

Add lime juice, zest, garlic, salt, pepper, and cumin and toss gently to coat.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve cucumber salsa with tortilla chips.

Side #2

Kale and Pear Salad

Chop 1/2 large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl, then rub with your fingers until softened.

Cook 1/2 cup chopped pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted.

Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.

Kale and Pear Salad Recipe | Food Network Kitchen | Food Network

Mexican Roasted Broccoli


Fudgy Beet Gluten Free Brownies

These fudgy gluten free brownies and not only chocolatey, easy, and delicious, but are loaded with a secret healthy ingredient: beets! Healthy, simple to make, and perfect healthy treat to feed your sweet tooth. And they are vegan too boot!

Prep Time10 mins

Cook Time35 mins

Servings: 16 small brownies


Food processor or blender


2 tbsp flax meal

5 tbsp water

4 ounces beets (about 1/2 cup pureed) cooked and peeled. I suggest roasted beet, as it holds color best in my experience. If the color is not important to you, then use whatever cooking method you like

1/2 cup unsweetened applesauce or you can sup mashed ripe banana

1/4 cup maple syrup or honey

1/4 cup almond or coconut milk

1/4 cup coconut sugar or granulated sweetener of choice

1/4 cup coconut or avocado oil

1 1/2 cup gluten free oat flour See below for how to make your own, if needed

1/4 tsp salt