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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


4.4 from 14 reviews

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.



1/2 recipe Best Balsamic Vinaigrette

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)

4 tablespoons nutritional yeast

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