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Recipes for 1/19/23

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

Romaine Lettuce,

Broccoli Crowns


Green Onions, (Scallions)

Red Radishes

Green Peppers,

Cauliflower (In the large & Jumbo baskets)

Spring Mix (In the Jumbo baskets)

Pink Lady Apples, Extra Fancy

Minneola Tangelos, Colossal,


Meal #1

Entrée ( Main Course)

Maroulosalata (Greek Lettuce Salad)



2 romaine hearts

6 scallions

½ bunch dill, chopped, (about ¼-1/3 cup)

½ large cucumber, (optional)


½ cup extra virgin olive oil

2 tablespoons red wine vinegar, or freshly squeezed lemon juice

¼ teaspoon sea salt

1 teaspoon Greek oregano


Wash and dry the lettuce, cucumber, and scallions.

Thinly slice the lettuce crosswise, like a chiffonade. Move lettuce to a large bowl.

Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.

If using, cut the cucumber in half lengthwise. Then thinly slice each half crosswise. Add to the bowl. Toss the ingredients to combine.

In a small bowl, whisk the dressing ingredients and toss with the salad.*

Serve with crusty bread and feta cheese.


The salad and vinaigrette can both be made ahead of time but keep them separate until right before serving.

Side #1



1 pound broccoli florets, chopped 1 large carrot, peeled and shredded 1/4 red onion, diced 1 large apple, finely chopped ¼ cup raisins



1/2 cup non-fat Greek yogurt ¼ cup mayonnaise 2 tablespoons fresh lemon juice salt and pepper to taste

In a large bowl mix together broccoli, carrot, onion, apple, and raisins. In a small bowl, whisk together yogurt, mayonnaise, and lemon juice.

Pour dressing onto salad and adjust seasonings. Enjoy now or keep in the fridge for up to one week.

Side #2

Roasted Radishes & Cauliflower

PREP TIME 5 mins COOK TIME 35 mins TOTAL TIME 40 mins



1 1/2 cups medium-small cauliflower florets

1 1/2 cups halved medium radishes

2 to 3 teaspoons extra virgin olive oil, or enough to lightly coat vegetables

Fresh lemon juice, to taste

Freshly cracked black pepper, to taste

Pink sea salt, to taste


Heat oven to 425.

Line a rimmed large metal baking pan with parchment paper.

Toss the cauliflower, radishes, and olive oil together until the vegetables are lightly coated in an even layer of oil.

Roast for 20 minutes, then flip and roast another 15 minutes, or until very tender and golden brown.

Season with salt and pepper, along with a squeeze of fresh lemon juice.




Banana - a really ripe one is best, fresh or frozen

Apple - some kinds blend better than others, I like Aroma, Granny Smith, Gala, Red Delicious and Fuji for this reason

Greek yogurt - other plain yogurt like Turkish yogurt, and other natural, unsweetened yogurts work great as well

Place banana and apple pieces in a high-powered blender * with the water. Cover and mix for 1-2 minutes.

Make sure there are no chunks left of the apple, if there are - mix again. It should be completely smooth.

Add the yogurt, cover, and mix again for 15-30 seconds

Check the consistency, then pour into a glass and serve immediately

Meal #2

Entrée (Main Course)

Spicy Tangerine Beef

Total: 45 min Prep: 20 min Inactive: 20 min Cook: 5 min

Yield: 4 to 6 servings

3 tablespoons soy sauce

1 tablespoon cornstarch

1 pound flank steak or tri-tip, cut in thin strips on the bias

2 tablespoons dry sherry or wine

2 tablespoons hoisin sauce (Alternatively, for ¼ cup, combine ¼ cup soy sauce and 1 to 2 tablespoons honey or molasses.)

2 tablespoons honey

1 tablespoon chili sauce

2 tablespoons soy sauce

1/4 cup freshly squeezed tangerine or tangelo juice

3 tablespoons canola oil

2 tablespoons minced fresh ginger

3 scallions, chopped

1/4 tangerine or tangelo, zested

2 tablespoons toasted sesame seeds


In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest, and sesame seeds.

Side #1

Sauteed Radishes

Time 15 minutes


Yield: 4 servings

1pound red radishes closely trimmed of stems and leaves (about 3½ cups)

2tablespoons of butter

Salt to taste, if desired

Freshly ground pepper to taste

½cup finely chopped scallions or green onions


Weigh the radishes after trimming off their stems and leaves as well as the thin sprout from the top.

Cut the radishes into thin slices.

Heat the butter in a skillet, preferably of the nonstick variety and add the sliced radishes. Sprinkle with salt and pepper. Cook, tossing and stirring so that the radish slices cook evenly, about 3 minutes.

Add the scallions or green onions. Continue cooking, stirring and tossing, about 2 minutes longer.

Side #2


For this spring mix salad and homemade honey lemon vinaigrette, you'll need just a few ingredients:

Spring mix – spring mix baby greens are tender and mild.

Radishes – any variety of your favorite radish will work.

Sunflower seeds – shelled sunflower seeds.

Olive oil – olive oil is the base for the vinaigrette.

Lemon juice – adds brightness and tartness.

Honey – sweetens things up.

Dijon mustard – adds creaminess and lots of flavor.

Salt and pepper – brings out the other flavors in the vinaigrette.

Don't be shy to customize this salad with what you have on hand. Use your favorite chopped nuts or seeds, sliced vegetables, herbs, a little cheese, or even something sweet like apples or dried fruit. We love to add a handful of our garlic parmesan croutons; they're what you see in the pictures.


Spending a few minutes to make your own vinaigrette is a habit shift worth making. It's healthy and easy to do in just ONE step:

Add all vinaigrette ingredients to a small glass jar and shake until it looks creamy.

You'll have enough to make at least two salads. Save the extra in a jar in your fridge for up to 2 weeks. Let the oil come to room temperature then shake it again really well before using the leftovers.

Full recipe instructions are in the recipe card below.


This simple salad can be the starting point of an easy, delicious, and nourishing meal. If you have some leftover grains, cheese, roasted vegetables, or fresh fruit in the fridge, toss them in. This is a great way to build a healthy packable lunch, too! Here are some other add-ins:

Roasted chicken

Seared steak

Cubed smoked tofu

Lentils or chickpeas

Sliced avocado

A scoop of whole grains like quinoa, farro, wheat berries, brown or wild rice, or millet

Cubes of roasted squash or root vegetables like beets, carrots, sweet potatoes, onions, radishes, fennel, or parsnips

Fresh thinly sliced vegetables like cherry tomatoes, cucumbers, bell peppers

Fresh in-season fruit like strawberries, blueberries, peaches, apples, or pears

Crumbled goat cheese or feta

Raw, roasted, or candied nuts or seeds like walnuts, pecans, almonds, cashews, pumpkin seeds

Dried fruit like cranberries, cherries, blueberries or apricots


Wait to toss your salad until right before eating. Tender greens like the ones in spring mix wilt quickly once they've been tossed in dressing. Prepare the vinaigrette and salad but keep them separate until you're ready to serve.

Mexican Roasted Broccoli


Cinnamon Apple French Toast Casserole with Immaculate Flaky Biscuits

Here’s What You’ll Need:

-4 eggs -1 cup unsweetened almond milk (or milk of your choosing) -1 tsp cinnamon -1/2 tsp nutmeg -1 pink lady apple, sliced -1 container of 8 Immaculate Baking Organic Flaky Biscuits


1) Preheat your oven to 350 degrees. 2) Remove the biscuits from the packaging, and cut each into 4 quarters. 3) Place the biscuit pieces in a greased 8x8 baking dish. 4) Places the apple slices randomly between the biscuit pieces. 5) In a bowl, mix together the almond milk, eggs, cinnamon, and nutmeg. 6) Pour the egg mixture over the biscuits and apples. 7) Bake in the oven for 45-55 minutes until the biscuits are golden brown on top and the casserole is cooked through. 8) Slice, serve, and enjoy!

Meal # 3

Entrée (Main Course)

Chicken Broccoli Quesadilla

Servings: 2 regular-size or 14 mini-quesadillas


½ pound cooked chicken breasts, chopped fine

¾ pound cubed jalapeno Monterey Jack cheese

½ cup quick-cooked broccoli florets

½ cup chopped cilantro

2 green onions, cut thin

2 Roma tomatoes, seeded and cut fine

Whole wheat or regular tortillas, cut into mini rounds or left whole

Spicy aioli (optional)


In a food processor, pulse the chicken, cheese, and broccoli until they just combine, but not so long that they turn into a gooey mess.

Move to a bowl, and stir in the cilantro, green onions, and tomatoes.

Place the filling inside the tortillas, whichever size you are using. If you are making mini-quesadillas, saute to order. For regular-size, grill or saute until the tortilla is crispy brown and the cheese is melted.

Serve with a dollop of spicy aioli (optional).

Side #1

Stir-Fried Lettuce

Stir-fried lettuce with soy sauce and sesame oil is unexpectedly and thrillingly tasty. You probably already have a head of romaine just waiting to be used, so you can experience it for yourself.

Prep12 mins Cook3 mins Total15 mins

2 servings


▢14 ounces romaine lettuce hearts about 2

▢1 tablespoon mild vegetable oil

▢1 tablespoon minced garlic

▢1 tablespoon soy sauce

▢1/2 teaspoon granulated sugar

▢1 teaspoon sesame oil

▢1/2 teaspoon toasted sesame seeds


Trim the romaine lettuce and cut it crosswise into 1-inch (2.5-cm) wide pieces. Pat the lettuce completely dry.

Place a medium skillet over medium-high heat for 1 minute. Carefully swirl in the oil. When the oil is shimmering hot but not yet smoking, add the garlic and then toss in the romaine lettuce in batches, stirring after each addition to coat the lettuce with oil before adding the next batch. This should take a total of about 2 minutes. The lettuce will have just begun to wilt.

Add the soy sauce and sugar and give it a quick stir to coat the lettuce well. You want the lettuce to be almost tender yet still a little crisp and still bright green. Drizzle the sesame oil over the lettuce and immediately remove it from the heat.

Move to a bowl and sprinkle with sesame seeds. Serve immediately.

Side #2

Best Apple Salad

Prep Time: 15 mins Total Time: 15 mins Servings: 4


2 medium sweet apples, cored and cubed

1 green bell pepper, diced

¼ cup chopped red onion

1 (15 ounce) can kidney beans, rinsed and drained

2 tablespoons white wine vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

ground black pepper to taste


In a medium bowl, combine the apples, bell pepper, red onion, and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard, and pepper. Pour over the salad and stir gently to coat.


Tangelo Squares

For the crust:

1/2 cup powdered sugar 2 cups all-purpose flour 1/4 teaspoon salt 2 sticks (1/2 pound) cold unsalted butter, cut into half-inch pieces

For the filling:

4 eggs 1 1/2 cups granulated sugar zest of 2 tangelos 1/2 cup tangelo juice 1/4 cup Meyer lemon juice 1 tablespoon Grand Marnier 4 tablespoons flour

Preheat oven to 350 degrees. In a mixing bowl, stir together the powdered sugar, 2 cups flour and salt. Add the butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse cornmeal. Pat the mixture into the bottom and up sides of a 9 x 13 pan. Bake in center of oven until just lightly golden, 20-25 minutes.

Meanwhile whisk together the eggs, granulated sugar, zest, tangelo and Meyer lemon juices, Grand Marnier and 4 tablespoons flour until very well blended, about one minute. Pour the filling over the crust and return the pan to the oven until the filling is set, 15-20 minutes. Cool completely before cutting. Makes 24 2-inch by 2 and one half-inch squares.


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