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Pre-Thanksgiving Recipes 11/12/21

Check out these amazing health boosting 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

Red Kale

Butter Lettuce (In the large & Jumbo baskets)


Green Peppers

Bunny Luv Carrots

Broccoli Crowns Pie Pumpkin Pineapple In Jumbo baskets)

Blueberries - everyone



Blueberry Salad With Balsamic Dressing

Prep Time: 15 minutes

Cook Time: 0 minutes

Yield: 4 1x

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.



1 cup blueberries

1/4 small red onion

8 cups mixed baby greens (we used baby spinach and arugula)

1/3 cup chopped pistachios

1/3 cup feta cheese crumbles (omit for vegan)

Fresh ground black pepper


Make the Best Balsamic Vinaigrette. (*For the nutrition analysis, we’ve calculated 1 tablespoon dressing per serving. We recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.)

Wash the blueberries. Thinly slice the red onion.

Place the greens on plates, then top with blueberries, red onion slivers, feta cheese crumbles, and pistachios. Drizzle with the dressing and serve.

Broccoli Casserole

Yield: 8 servings

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Casseroles just make things easier! I can make this vegan broccoli casserole recipe a day ahead and just pop it in the oven Sunday morning without all of the fuss, rushing around, and clean up.



4 cups broccoli, cut into small florets

3/4 cup onion, diced

2 cloves garlic, minced

1/2 cup red bell pepper, diced

1/2 cup celery, diced

3-4 tablespoons veggie broth

1 cup chickpeas, cooked

3 cups brown rice, cooked

3 cups Creamy Vegan Cheese Sauce, (recipe below)

1 teaspoon garlic powder

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon dry steak seasoning

2 tablespoons slivered almonds, optional

salt & pepper to taste

Creamy Vegan Cheese Sauce

1 cup potatoes, peeled and diced

1/4 cup carrots, diced

1/4 cup onions, diced

1 cup broth from veggies

1/2 cup raw cashews (or 1/2 cup white beans)

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon garlic powder

1 pinch paprika

1/2 pinch cayenne pepper, optional



Make the Creamy Vegan Cheese Sauce first using directions below.

Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper. If making in a crockpot, select low heat.

In a medium-sized saucepan, saute onion, garlic, red bell pepper, and celery in veggie broth. Cook until slightly tender, approximately 3 minutes.

Add the broccoli florets and cook another 3 minutes.

Stir in chickpeas, brown rice, 2 cups of the cheese sauce, almonds (if using), and spices. Save the remaining 1 cup of cheese sauce for topping.

Mix thoroughly and remove from heat.

Pour mixture into a prepared baking dish, pressing in with a spoon to fill the pan. Drizzle the remaining 1 cup of cheese sauce over the top. I like to sprinkle a little more smoked paprika on top. Place in oven and bake for 30 minutes. If making in a slow cooker, set to low and allow to cook for approximately 1-1/2 hours.

Once completely cooked, remove from oven and allow to cool.

Serve warm and enjoy!

Creamy Vegan Cheese Sauce

In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.

When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.

Now, it's ready to use in this casserole or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.

Perfect Roasted Carrots (Three Ways!)

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 to 6 side servings 1x

Category: Side Dish

Method: Roasted

Cuisine: American


Basic roasted carrots

2 pounds carrots

2 tablespoons extra-virgin olive oil

½ teaspoon fine sea salt

Freshly ground black pepper, to taste

Optional garnish: 2 teaspoons chopped fresh chives, green onions, parsley or dill

For the spiced version, you’ll also need*:

½ to 1 ½ teaspoons chili powder (use less for more mild carrots, or the full amount for spicy carrots)

½ teaspoon ground cinnamon

For the honey butter version, you’ll also need**:

1 tablespoon unsalted butter

1 tablespoon honey


Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.

To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).

Place the carrots on the baking sheet. Add the olive oil, salt and a few twists of pepper.*

Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.** (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)

Sprinkle fresh herbs over the roasted carrots, if using. Serve the carrots warm, straight from the sheet pan or from a serving dish. Leftover carrots will keep well, covered and refrigerated, for 3 to 4 days. Gently reheat before serving.

Healthy Pumpkin Oat Breakfast Cookies

Servings: 8-10

Prep Time: 5 minutes

Cook Time: 15 minutes


2 1/2 cups gluten-free oats

1 cup pure pumpkin puree - See 1st step of "How to Make Homemade Pumpkin Pie"

2 packets of stevia (equal to 10-15 stevia drops)

1 tsp (or more) Pumpkin Pie Spice

Toppings such as : Pepitas (pumpkin seeds), Dried Cranberries & Dark Chocolate Chips


Parchment paper lined cookie sheet

Flat bottomed drinking glass

Non-stick cooking spray

Mixing bowl


Preheat your oven to 350 degrees Fahrenheit.

Mix all of the ingredients (minus the toppings) in a mixing bowl.

Using your hands, create approx ball shapes and place on the baking sheet lined with parchment paper. Using a flat-bottomed drinking glass, spray the bottom and press the cookies to flatten slightly, making it's cookie form.

Top with the chosen toppings, and bake for 10 minutes. Let cool before enjoying!

Favorite Banana Cake

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes (plus 1-hour cooling time)

Yield: One 9-inch cake 1x

Category: Cake

Method: Baked

This banana cake recipe is the best! It’s fluffy and moist, infused with banana flavor, and so easy to make. Topped with luscious cream cheese frosting, this banana cake will become your family’s favorite. Recipe yields one 9″ square or round cake; see final recipe note on how to double this recipe for a large 9×13″ cake or layer cake.


Banana Cake

⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*

½ cup honey or maple syrup

2 large eggs

1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)

¼ cup milk of choice or water

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground cinnamon

1 cup white whole wheat flour or regular whole wheat flour

¾ cup whole wheat pastry flour or all-purpose flour

Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

Cream Cheese Frosting (optional)

8 ounces cream cheese, softened to room temperature

2 tablespoons unsalted butter, softened to room temperature

1 ¼ cups powdered sugar

1 teaspoon vanilla extract


To make the cake: Preheat the oven to 350 degrees Fahrenheit and grease a 9” square baker.

In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for 10 to 20 seconds in the microwave.)

Add the baking powder, baking soda, vanilla, salt and cinnamon, and whisk to blend. Add both flours, switch to a big spoon and stir just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased baker. Bake for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. Place the cake pan on a cooling rack and let the cake cool completely before frosting.

To prepare the frosting: In a medium mixing bowl or the bowl of a stand mixer, combine the softened cream cheese and butter. Using a hand mixer or a stand mixer (or your own strength), beat the cream cheese and butter together until fluffy.

Add the powdered sugar and vanilla and stir with a spoon until it is incorporated (or else powdered sugar will fly everywhere), then whip the frosting until it’s nice and fluffy.

To assemble, spread frosting evenly over the top of the cake, then slice it and serve. This cake is best stored in the refrigerator for up to 4 days.

Menu # 2

Kale and Matchstick Carrots

This is a SUPER EASY recipe and a great introduction to greens for kids. The stir fry sauce and honey adds a nice sweetness to the kale and carrots. You can buy packaged matchstick carrots which are already prepared or whole carrots can easily be prepared by shredding over with a coarse grater. One of my tasters whose mom told me that she did not generally like greens, REALLY liked this (her mom almost fell off the chair!!) This is a great fast side dish to add to almost any meal.


3 tablespoon soy sauce

1 tablespoon honey

⅛ teaspoon red pepper flakes (or more to taste)

1 tablespoon coconut oil

1 bunch kale, stems removed and roughly chopped (Tuscan)

10 ounces carrots, matchstick carrots (can also use 3-4 medium carrots, shredded)

2 teaspoons sesame seeds


Whisk soy sauce, honey, and red pepper flakes together and set aside. Heat coconut oil in a skillet on medium heat.

Add kale and sautée with a drizzle of water so that kale begins to wilt. Add carrots and cook an additional 3-4 min, adding soy sauce mixture a little at a time until kale and carrots are softened and seasoned to taste. Sprinkle with sesame seeds and serve. Prep time 5 min Cook time 8 min Yields/Serves: 4 servings



for 8 servings


2 eggplants

6 roma tomatoes

2 yellow squashes

2 zucchinis


2 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

salt, to taste

pepper, to taste

28 oz can of crushed tomatoes

2 tablespoons chopped fresh basil, from 8-10 leaves


2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons Chopped fresh parsley

2 teaspoons fresh thyme

salt, to taste

pepper, to taste

4 tablespoons olive oil


Preheat the oven for 375˚F (190˚C).

Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.

Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.

Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.


Cheesy Broccoli Bites

A yummy, bite-sized broccoli dish that kids will love!

Print Recipe


1 large bunch broccoli florets

2 eggs lightly beaten

1/2 cup fresh bread torn, packed

1/4 cup grated onion

1/2 cup mayonnaise

1/2 cup sharp cheddar cheese grated

1-1/2 tsp fresh lemon zest

1/2 tsp Kosher salt

1/4 tsp freshly ground pepper



Preheat oven to 350°F.

Steam the broccoli

Place 1 inch of water in a pot with a steamer basket. Bring to a boil and add the broccoli. Steam for 5 minutes (until tender) then rinse with cold water.


Finely chop the broccoli florets. You should have about 2 cups.

Coat the bread

Place the beaten eggs and the bread in a large bowl and mix until the bread is completely coated.

Add and Stir

Add the grated onion, mayonnaise, cheese, lemon zest, salt, and pepper. Stir in the broccoli.

Grease pan and distribute batter

Coat the wells of 2 mini muffin pans with olive oil spray. Distribute the broccoli mixture into the muffin pans.


Bake for 25 minutes until lightly browned on top.

Blueberry Banana Smoothie

Prep Time: 5 minutes

Cook Time: 0 minutese

Yield: 2 small smoothies 1x

Diet: Vegan

Here’s how to make the best blueberry banana smoothie! This purple puree has sweet berry flavor and the perfect luscious texture.


2 cups frozen blueberries 2 bananas (room temperature) 1/2 cup water* 8 ice cubes 1 tablespoon fresh lemon juice Instructions Place all ingredients in a blender and blend until smooth, stopping and scraping when necessary. If needed, add a splash more water to get it to blend. Store up to 1 day in a sealed jar. Notes *To add protein, use 1/4 to 1/2 cup Greek yogurt instead of milk. If necessary, add a few more splashes of water until the smoothie blends. Blueberry Cake Blueberry Cake This easy blueberry cake recipe is stunning: it’s fluffy, lightly sweet, and scented with lemon. Perfect for summer evenings or brunch! Ingredients 1 ¼ cups plus 1 teaspoon all-purpose flour, divided 2/3 cup firmly packed cup brown sugar 1 teaspoon ground cinnamon ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon kosher salt 1 egg ⅓ cup olive oil ½ cup plain Greek yogurt ½ cup unsweetened applesauce 1 teaspoon vanilla extract 1 ½ cups blueberries 1 teaspoon lemon zest plus 1 teaspoon lemon juice Powdered sugar (optional), for dusting Instructions Preheat the oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch springform pan or round cake pan, then dust it with flour. If using a cake pan, line the bottom with parchment paper. Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt into a medium bowl and use a fork to thoroughly mix the ingredients together. Use your hands to make a hole in the center of the dry ingredients. Into the hole, crack the egg and add the olive oil, yogurt, applesauce, vanilla, and lemon zest. Use a fork to mix the ingredients together until smooth and blended. In another bowl, mix the blueberries with the lemon juice and 1 teaspoon flour. Pour the batter into the prepared pan. Sprinkle the blueberries in a single layer on the top (no need to press them down). Bake until the cake 35 to 40 minutes (ours took 37 minutes), until golden brown on top and a toothpick in the enter comes out clean. Remove from the oven and leave on the counter to cool completely, 1 hour. If using a springform pan, remove the sides (if using a cake pan, you can leave in the pan or remove it). If desired, sprinkle with powdered sugar. Cut into pieces and serve. If desired, serve with ice cream or whipped cream. Menu # 3

Butter Lettuce Salad with Lemon Dijon Dressing Servings: 4 servings Prep Time: 15 mins Total Time: 15 mins Butter Lettuce Salad is tender butter lettuce, creamy avocado and crisp radish tossed in a tangy lemon dijon dressing. It's clean eating at its best! 4 reviews Leave a Review » Ingredients FOR THE SALAD: 1 head butter lettuce washed, patted dry and torn 1 large avocado chopped 4 radishes sliced* 2 tablespoons chopped chives FOR THE DRESSING: 6 tablespoons extra virgin olive oil 1 tablespoon dijon mustard 1 tablespoon fresh lemon juice Salt and pepper to taste Instructions Place the butter lettuce, avocado, radish and chives in a large serving bowl. Place the olive oil, dijon mustard, lemon juice, salt and pepper to taste in a mason jar. Fasten the lid and shake vigorously until emulsified. Pour the desired amount of dressing over the salad (you probably won't need it all), and toss gently to combine. Serve immediately and enjoy! Stuffed Pepper Casserole Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal! Ingredients 1 tablespoon extra virgin olive oil 1 pound ground turkey or ground chicken or lean ground beef 1 medium yellow onion 1 tablespoon Italian seasoning 2 teaspoons ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground pepper 3 cloves garlic minced (about 1 tablespoon) 12 ounces frozen chopped spinach thawed with as much water squeezed out as possible 1 red bell pepper cored and diced 1 green bell peppers cored and diced 2 cups water 1 can 15-ounces fire roasted diced tomatoes in their juices 1 8-ounce can no salt added tomato sauce 1 tablespoon Worcestershire sauce 1 cup uncooked brown rice rinsed and drained 1/2 cup shredded cheddar cheese 1/2 cup shredded pepper jack cheese use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar For serving: chopped fresh cilantro or parsley; Greek yogurt Instructions In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes. Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes. Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don’t worry if it’s still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover. Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you’d like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley. Stuffed pumpkin Ingredients 1 medium-sized pumpkin or round squash (about 1kg) 4 tbsp olive oil 100g wild rice 1 large fennel bulb 1 Bramley apple 1 lemon, zested and juiced 1 tbsp fennel seeds ½ tsp chilli flakes 2 garlic cloves, crushed 30g pecans, toasted and roughly chopped 1 large pack parsley, roughly chopped 3 tbsp tahini pomegranate seeds, to serve Method STEP 1 Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side. STEP 2 Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring. STEP 3 Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning. STEP 4 Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing. How to Cut a Pineapple Video link

What are the health benefits of eating pineapple? In addition to being high in fiber, pineapples are packed with vitamins, minerals, and antioxidants! They’re a good source of Vitamins C, A, B6, E, and K, as well as calcium, iron, potassium, and zinc. Pineapples are anti-Inflammatory, great for your immune system, aid in digestion, and even support bone health.

Pineapple Coconut Dessert Bars {gluten free, vegan} Ingredients 1 cup brown sugar 1 cup all-purpose gluten-free flour blend (*see notes) ½ cup vegan margarine 1½ cups shredded unsweetened coconut ----------------------------------------------------------------------- ¾ cup organic cane sugar 1 tablespoon lemon juice** 1 x 14 oz. can of crushed pineapple with juice OR equivalent of Fresh diced pineapple with juice. 1 tablespoon vegan margarine 3 tablespoons cornstarch Instructions Preheat oven to 350°F. Grease an 9x9 baking dish. Mix brown sugar, gluten-free flour, first amount of vegan margarine (1/2 cup) and coconut together in a bowl until crumbly. Press about ⅔ of the mixture firmly into the bottom of the prepared baking dish. Reserve the remaining ⅓ of the mixture for topping. Combine the organic cane sugar, lemon juice, crushed pineapple with juice, second amount of vegan margarine (1 tablespoon) and cornstarch in a saucepan. Bring to a boil over medium heat, stirring constantly so as not to scorch. Cook until mixture has thickened. Remove from heat and let cool slightly. Spread the cooked pineapple mixture gently over the pressed base. Cover evenly with the remaining ⅓ of the crumb mixture and press down gently with your hand. Bake in preheated oven for 25-30 minutes, until nice and golden brown. Remove from oven and cut into squares while still warm. Let cool completely before removing squares from pan and serving. Notes * You can use pretty much any brand of all-purpose gluten-free flour blend, or even just use straight up brown rice flour. ** Just use regular bottled lemon juice concentrate.


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