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Recipes for 1/5/23

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

Purple Kale, Local

Red Beets, with Tops

Baby Bok Choy, (In the large & Jumbo baskets)

Covington Sweet Potatoes,

Acorn Squash (In the Jumbo baskets)



Plum Tomatoes,

Gala Apples, Extra Fancy


Desert Ruby Grapefruit,

Happy New Year 2023!!

Meal #1

Purple Kale Salad With Lentils, Apple, Roasted Beets & Blue Cheese

A delicious and easy winter salad with purple kale, puy lentils, oven roasted beets, apple, crumbled blue cheese and pickled kohlrabi drizzled in an apple cider vinaigrette

5 from 4 votes

PREP TIME15 mins



TOTAL TIME1 hr 25 mins

COURSEAppetizer, Main Course, Salad, Side Dish


SERVINGS4 people

CALORIES553 kcal


Oven tray

Chopping board




Serving bowl


250 grams Purple kale

2 Apples

3 Beetroot

¼ Kohlrabi

100 grams Blue cheese

250 grams Puy lentils

4 tbsp canola oil

1 tbsp apple cider vinegar

½ tsp dijon mustard


Preheat the oven to 175 C / 350 F

Place the beetroot on a baking tray, drizzle with olive oil and season with salt and pepper

Roast the beets for 45 minutes to an hour, until a fork goes in easily.

Bring a saucepan of water to a boil and cook the lentils in it according to pocket instructions with one clove of garlic in the water to add flavour.

Remove the skins from the roasted beets and cut them into segments

Slice and core the apples, and shred the purple kale into thin strips, leaving out the stems and stalk.

Shave the kohlrabi into 2 inch, paper-thin slices and place in a shallow bowl with 2 tablespoons of apple cider vinegar.

Make the dressing by mixing the oil, apple cider vinegar and mustard in a jar.

Crumble the blue cheese into small chunks.

Assemble the purple kale salad by plating the lentils, purple kale, shaved kohlrabi, apples and roasted beets with the crumbled blue cheese on top and drizzle over the apple cider vinaigrette.

Beet and kale salad

This beet and kale salad is easy to make and packs natural flavors and nutrients. It is paired with a French lemon dressing using garlic and olive oil.


CuisineFrench, Vegan

Keywordbeet, kale

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Servings2 people


AuthorNicolas Pujol


3 beets

4 kale stems

2 tbsp avocado oil

French lemon dressing


Bring water to boil in a mid size pan.

Peel the beets, rinse them and slice them into bite size pieces.

Cut and remove an inch of the kale stems at the bottom, rinse well and cut them.

Put the beets in the boiling water and cook for 15 minutes.

In another pan, heat the avocado oil on medium level, add the kale and cover with lid. Stir gently after 3-4 minutes then lower heat to simmer. Finish slow cooking the kale for a total of 10 minutes.

In the meantime, prepare the French lemon dressing.

Strain the beets, then fill the pan with cold water and place the hot beets in it to cool them down a bit. Let them rest for 2-3 minutes.

In a large salad bowl, place the beets, add the kale and the dressing. Mix well and serve immediately.

Cucumber and Tomato Salad With Cilantro and Mint


20 minutes




Greater Los Angeles is a collection smaller cities, including Glendale, a center of the Armenian diaspora and home to one of the world’s largest Armenian populations outside Armenia. Fleeing religious violence in the late 19th century, genocide in the early 20th or the Soviet Union after that, Armenian Californians became integral in the development of the fig, raisin and bulgur businesses. They also opened restaurants. This salad comes from one of them, Adana. The chef and owner, Edward Khechemyan, gave me the recipe in 2013. —Mark Bittman


Yield: 4 servings

4ripe tomatoes, chopped

4Persian cucumbers, chopped

½small white onion, chopped

2tablespoons chopped purple or green basil

1tablespoon chopped cilantro

½teaspoon dried mint

½teaspoon crushed red chili powder (or ancho chile powder)

½teaspoon salt

2tablespoons lemon juice

1tablespoon olive oil


Step 1

Combine all of the ingredients in a bowl; toss, and serve.

Beet and Grapefruit Salad is a healthy and delicious anytime recipe! Sweet toasted beets are paired with tart slices of grapefruit, all topped with toasty walnuts and blue cheese crumbles. Vibrant and nutritious, I look forward to making this tasty salad as soon as my favorite citrus fruits come into season.

12 ingredients

Vegetarian Gluten free


4 Beets, medium

1 Grapefruit, large red

2 Green onions

2 Oranges

2 Shallots

Baking & Spices

1/2 tsp Pepper

1/2 tsp Salt

1/2 tsp Salt, coarse

Oils & Vinegars

2 tbsp Apple cider vinegar

2 tbsp Olive oil, extra virgin

Nuts & Seeds

1/2 cup Walnuts, toasted


1/4 cup Blue cheese


1. Preheat oven to 400°.

2. Wrap beets in foil, and place on a baking tray, along with sliced shallots.

3. Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.

4. When beets have cooled, rub the skins off with paper towel. Cut them into cubes.

5. In a bowl, combine beets, grapefruit and orange segments.

6. Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.

7. Add walnuts and blue cheese and gently combine.

8. Refrigerate for about an hour.

9. Top with green onions for serving.


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