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New Years Recipes for 12/29/22

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

This Week's Ingredients

Collards Greens

Eggplant, Globe Yellow Onions, Jumbo

Green Bell Peppers, Jumbo

Russet Potatoes, Broccolini (In the large & Jumbo baskets) Kent Mangos,


Valencia Oranges,

Happy New Year 2023!!

Entrée ( Main Course)

Collard Greens & Beans

TOTAL TIME: Prep: 20 min. Cook: 55 min. YIELD: 8 servings.


2 pounds collard greens

3 bacon strips, chopped

1 small onion, chopped

2 garlic cloves, minced

2-1/2 cups water

2 tablespoons brown sugar

1 tablespoon cider vinegar

3/4 teaspoon salt

1/2 teaspoon pepper

1 can (15 ounces) pinto beans, rinsed and drained


1. Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.

2. Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

Side #1

Roasted Eggplant and Bell Pepper Salad

Prep Time: 25 mins Cook Time: 30 mins Additional Time: 1 hrs Total Time: 1 hrs 55 mins Servings: 4


2 tablespoons olive oil

1 medium onion, sliced

1 large eggplant, cut into chunks

1 large orange bell pepper, cut into chunks

1 large tomato, sliced

2 cloves garlic, minced, or more to taste

1 tablespoon minced parsley, or to taste

salt and ground black pepper to taste


Preheat the oven to 350 degrees F (175 degrees C).

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring, until browned, 5 to 7 minutes. Transfer to a plate.

Add remaining olive oil to the skillet; add eggplant and bell pepper. Cook, stirring, until softened, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return onion to the skillet. Adjust seasonings if necessary.

Transfer eggplant mixture to a baking pan. Bake in the preheated oven for 30 minutes.

Cool 1 hour; serve at room temperature or refrigerate and serve chilled.

Cook's Notes:

You can substitute cilantro or dill for parsley if you like.

You can make this salad a day ahead and refrigerate it, since the flavor is even better the next day.

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Side #2

Curried Potato Salad with Mango

Serving Size: 4


2 lbs. potatoes, boiled, peeled and cubed

2-3 tablespoons olive oil

1 large onion, chopped

1 teaspoon cumin

1 teaspoon coriander powder

1 – 1 & 1/2 teaspoons mild curry powder

1 mango, peeled, pitted and cut in pieces

handful fresh cilantro or coriander, chopped

2 teaspoons sugar

splash lemon juice

salt and pepper to taste


Prepare the potatoes by cooking, peeling, and cutting in cubes.

Place the cubed potatoes in a large bowl.

Meanwhile chop the onion, prepare the mango ,and chop the cilantro or coriander leaves.

Heat the oil in a frying pan.

Add the onions and cook until golden brown.

Add the cumin, coriander powder, curry, a dash of salt and mix well.

Add the mango pieces and lightly warm, stirring to mix well.

Add the sugar to lightly caramelize the mango and onions and add the splash of lemon juice.

While the mixture is warm, pour over the potatoes and gently stir to mix.

Add the chopped cilantro or coriander.

The salad is best served warm.



Ready In: 5mins Ingredients: 4 Serves: 2


1 mango, peeled, seeded, and chopped

1⁄4 cup crushed ice

3⁄4 cup orange juice


Place mango, yogurt, and ice in blender and puree until smooth; add orange juice and blend until mixed.

Pour into glasses and serve.

Meal #2


A delicious Chinese stir-fry of eggplant, potato, and bell pepper, tossed in a wok with garlic, scallion, and soy sauce.

Prep Time: 15 Cook Time: 10 Total Time: 25 minutes Yield: 3


2 eggplants

2 tbsp cornstarch

1 large potato, peeled

1 bell pepper (I used half green and half red)

2 tbsp cooking oil

3 cloves garlic, peeled and minced

2 scallions, sliced thinly

1 tbsp Shaoxing wine (or sub with Dry white wine -it has a crisp, rice wine-like finish)

2 tbsp soy sauce

½ tsp sugar

¼ tsp white pepper

½ tsp sesame oil

½ tsp salt, plus more to taste


Cut eggplants into angled, bite-sized pieces, about 1-inch in width. Soak in slightly salted water for 10 minutes, then pat dry to remove excess moisture. In the meantime, cut potato and bell pepper into similar bite-sized pieces. Combine Shaoxing wine, soy sauce, sugar, white pepper, and sesame oil in a small bowl.

Toss eggplant pieces in a bowl with 2 tablespoon cornstarch until coated. Heat 1 tablespoon oil in a wok over medium-high heat, add potatoes, and fry until browned and cooked through, around 7-8 minutes. Add bell pepper and cook for 1 more minute, then remove both from pan.

Add the remaining 1 tablespoon oil and the coated eggplant pieces to the wok, frying until well-cooked, around 3-4 minutes. Remove from wok. Finally, add the chopped scallion and garlic and stir-fry for 30 seconds until fragrant, then add all vegetables back to the wok. Give sauce mixture a stir and add to the wok as well, stirring until vegetables are well coated. Serve hot over rice.

Side #1

Mango Salad with Toasted Almonds + Sweet Chili Dressing


2 bunches broccolini, sliced diagonally

1 cucumber, sliced into ribbons

4 cup cups baby spinach leaves

2 large mangoes, cubed

2 avocados, cubed

1/2 red onion, sliced

1/2 cup extra virgin olive oil

1/4 cup sweet chili sauce

1 lemon, juiced

1/2 cup slivered almonds, toasted

1 red chili, seeds removed (optional)


Heat frying pan. Add 1 tablespoon of extra virgin olive oil. Once hot, add broccolini, a pinch of salt and cook for 5 minutes or and a pinch of salt.

Combine the dressing ingredients (oil, sweet chili sauce, lemon juice and 1/4 tsp salt).

In a large salad platter/bowl, add spinach, broccolini (sliced into bite-sized pieces), cucumber, onion, avocado and mango. Top with almonds, diced chili and serve with dressing.

Side #2

Collard Greens Salad with Orange Vinaigrette

prep time:15 MINS

total time:15 MINS


4 c fresh collard greens trimmed and chopped

1/4 red onion halved and sliced thin

1 orange sliced

1 avocado peeled and sliced

1 tbsp olive oil


1/2 c extra virgin olive oil

1/4 c fresh orange juice

1/4 c fresh parsley leaves finely minced

2 tbsp white wine vinegar

2 tsp orange zest

2 tsp honey

1/2 tsp kosher salt

1/4 tsp white pepper


To make the dressing, add all the dressing ingredients except the fresh parsley to a blender or food processor and pulse until smooth. Pour the dressing into a jar with a lid and add the parsley, giving it a really good shake.

Place collards in a serving dish and massage with 1 tablespoon of olive oil and a pinch of salt. Layer the collards with red onion and avocado. Pour the dressing over the salad and toss. The dressing may be served on the side as well.


Banana and orange puddings recipe

Ginger biscuits give this fruity dessert a delicious flavor. The perfect pudding for kids, made by kids.

Preparation Time: 5 mins Cooking Time: 5 mins Serves: 2


1 TBSP of butter

2 ripe bananas, sliced

0.5 orange, juice only

1.5 tbsp light brown sugar

5.3 oz Greek yogurt

1 tsp honey

1.1 oz gingersnaps, crushed finely


Melt the butter in a small frying pan.

Add the bananas and sugar and toss over the heat for 2 to 3 minutes.

Add the orange juice and zest and fry for one minute.

Spoon into 2 ramekins or glasses. Leave to cool.

Mix the yogurt with the honey and spoon on top of the bananas. Sprinkle with crushed Gingersnaps.

Meal # 3

Entrée (Main Course)

Broccolini, Pepper, and Roasted Garlic Frittata

Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like.

Serve this colorful frittata with a simple green salad or oven-roasted potatoes.

Active Time 35 Mins Total Time 45 Mins Yield Serves 4 (serving size: 2 wedges)


2 tablespoons canola oil

11 to 12 garlic cloves

6 large eggs, lightly beaten

1/2 cup low-fat cottage cheese

1 (8-oz.) bunch Broccolini

1 medium bell pepper, sliced into thin strips

1/2 cup vertically sliced sweet onion

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh oregano

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

How to Make It

Step 1

Heat a small saucepan over medium-low. Add oil and garlic; cook, stirring occasionally and adjusting the heat as needed to keep garlic from browning too quickly, 25 to 30 minutes or until garlic is very soft. Drain oil into a small bowl, reserve oil. Place garlic cloves, eggs, and cottage cheese in a food processor; process until smooth. Transfer mixture to a medium bowl.

Step 2

Preheat broiler with oven rack 6 inches from heat. Trim Broccolini stems from tops; cut tops and stems into bite-size pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to pan: swirl to coat. Add Broccolini stems, bell pepper, and onion; cook, stirring often, 5 minutes or until vegetables are slightly tender. Add Broccolini tops; cook 5 to 6 minutes or until Broccolini is bright green and bell peppers are tender. Fold vegetable mixture, parsley, oregano, salt, and black pepper into egg mixture.

Step 3

Heat 1 1/2 teaspoons garlic oil in skillet over medium-high; swirl to coat. Pour egg mixture into skillet; cook 30 seconds. Reduce heat to medium-low; cook, without stirring, until eggs are partially cooked, about 4 minutes.

Step 4

Transfer skillet to oven; broil until eggs are set and top of frittata is lightly browned, about 5 minutes. Remove from oven; run a spatula around edges of frittata to loosen. Cut into 8 wedges. Serve immediately.

Side #1

Roasted Potatoes and Onions

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PREP TIME 10 minutes COOK TIME 1 hour TOTAL TIME 1 hour 10 minutes


1 lb. potatoes, halved

1 onion, diced into chunks

1 teaspoon salt

2 teaspoon thyme

2 teaspoons garlic powder

1 teaspoon pepper

up to ¼ cup olive oil


Preheat oven to 425 degrees

Add potatoes, onions, and spices to a glass casserole dish

Pour on olive oil to coat well (I used the full ¼ cup)

Toss to combine

Bake at 425 degrees for 50 - 60 minutes, checking to stir and flip every 15 - 20 minutes

Side #2

Collard Salad with Walnuts, Pecorino, and Mustard Vinaigrette

Total: 10 min Active: 10 min Yield: 8 to 10 servings


5 tablespoons champagne vinegar

1 tablespoon Dijon mustard

1/2 teaspoon honey

1/2 cup extra virgin-olive oil

8 cups loosely packed thinly sliced collard greens (stems removed)

1 cup hazelnuts, toasted and chopped

1 cup grated Pecorino Romano cheese

Kosher salt and freshly ground black pepper


Whisk the vinegar, mustard, and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.

Add the collards, hazelnuts, and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.


Mango Spice Banana Bread

prep time: 20 MINUTES cook time: 45 MINUTES total time: 1 HOUR 5 MINUTES


1/2 cup white sugar

1/2 cup brown sugar

½ cup vegetable oil

2 eggs, beaten

3 bananas, medium ripe and mashed

2 cups flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

2 tsp powdered ginger

1/4 cup orange juice

1 tsp orange zest, finely minced

1 large mango, ripe and diced small


Preheat oven to 350 degrees F.

Beat sugar and oil in a bowl. Add eggs, mashed banana, and orange zest.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Fold in diced mango.

Pour batter into 1 large or two small, greased loaf pans and sprinkle the tops with turbinado sugar if desired for a little extra crunch.

Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.


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