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Recipes for 10/1/21

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

Green Kale

Green Beans

Red Beets

Rainbow Carrots



Leeks (In the large and Jumbo baskets)

White Mushrooms (In the Jumbo baskets)

Bartlett Pears

Fuji Apples


Menu #1

Chicken and Green Bean Stir-Fry with Basil-Sour Cream Sauce

YIELD Serves 4


1 cup sour cream

1/2 cup loosely packed fresh basil

1 tablespoon honey

12 ounces boneless skinless chicken breast (about 1 large or 2 small breasts), cut into 1/4-inch thick strips

Salt and pepper

Sunflower or other high heat oil

12 ounces green beans, ends trimmed

1/2 bell pepper, cut into 1/4-inch thick strips

2 cups cooked white or brown rice, for serving


Combine the sour cream, basil, and honey in a blender or food processor and process until smooth.

Generously season the chicken with salt and pepper. Place a wok or large skillet over high heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add the chicken and cook until it just begins to brown, about 3 minutes, stirring a couple times to evenly cook. Add the green beans and bell pepper and cook another 3 minutes, stirring often, until the vegetables are crisp-tender.

Serve over rice and drizzled with the basil sour cream.

Orange-Roasted Rainbow Carrots

1pound orange carrots, unpeeled

1 pound rainbow carrots, unpeeled

Good olive oil

Kosher salt and freshly ground black pepper

1 teaspoon grated orange zest

2 tablespoons freshly squeezed orange juice

1 teaspoon fleur de sol

Preheat the oven to 450 degrees.

Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks about 4 inches long by ½ inch wide.)

Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Toss well with your hands and spread out in one layer.

Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice, and fleur de sel and toss well. Serve hot or at room temperature.

Beet Recipes: Simple Roasted Beets

rate this recipe:

5 from 7 votes

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Serves 4

These roasted beets are one of our favorite beet recipes!


6 to 8 small or medium red or yellow beets

Extra-virgin olive oil, for drizzling

1 large navel orange

Sherry vinegar or balsamic vinegar, for drizzling

Juice of ½ lemon, or to taste

Handful of watercress leaves, or arugula or microgreens

Sea salt and freshly ground black pepper

Flaky sea salt, optional


Preheat the oven to 400°F.

Place each beet on a piece of foil and drizzle generously with olive oil and pinches of sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 35 to 60 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

Use a citrus peeler to peel long strips around the orange, avoiding the white pith. Grated zest would work here also. Slice ¾ of the orange into segments and reserve the remaining ¼ wedge for squeezing.

Slice the beets into 1” wedges or chunks and place them in a bowl. If you’re using red and yellow beets, place each color into separate bowls so the red beets don’t stain the yellow beets.

Drizzle with olive oil and sherry vinegar, then add the lemon juice, orange juice squeezed from the remaining wedge, and a few pinches of salt and pepper and toss. Chill until ready to serve.

Taste before serving and season with more salt (flaky sea salt, if using) and pepper or more vinegar (for more tang), orange, or lemon juice, as desired.

Serve on a platter with the orange segments, watercress, and citrus curls.


The Pair

The Bartlett has a quintessential pear flavor (sweet, buttery, musky and a little herbaceous) and fragrance. This succulent pear is delicious cooked or fresh and makes a wonderful addition to salads. Try Bartlett pears with mascarpone cheese and Brut Champagne. Gouda cheese and Merlot make a terrific alternative match.

The Cheese

Mascarpone is a fresh, spreadable triple-crème cheese from Italy made from the cream of cow’s milk. One of the richest of cheeses, mascarpone has a smooth, buttery texture that compliments the juicy Bartlett. Mascarpone’s rich, yet subtle and delicate flavor work well with the aromatic Bartlett.

Gouda is the Netherlands’ most famous exported cheese. It is made from whole or part-skim cow’s milk and is aged anywhere from four months to two years or more. Gouda has a mild, nutty flavor when young; it sharpens with age and takes on hints of honey, caramel, spice and butterscotch. Aged Gouda also has a firm texture and lovely amber color, and it plays nicely off the Bartlett’s sweetness.

The Wine

True Brut Champagne comes only from the Champagne region of northeast France and is usually a blend of Chardonnay, Pinot Noir and Pinot Meunier grapes. That said, many Washington and Oregon vintners use the traditional French method and grapes to produce outstanding sparkling wines. “Brut” simply means the wine is dry (or less sweet), and its toasty, nutty flavor enhances both the sweet Bartlett pear and the rich mascarpone cheese.

Merlot is made from a red-wine grape by the same name that originated in France’s Bordeaux region and is now also a star performer in Washington. It has a soft, mellow, fruity flavor that complements the Gouda-Bartlett duo.

Bartlett Pairing Suggestions

Caerphilly and Dry Riesling (appetizer)

Crater Lake Blue and Riesling (appetizer)

Explorateur and Champagne (dessert)

Feta and Sparkling Wine

Fromager d’Affinois and Riesling (appetizer)

Gouda and Merlot (cheese board)

Mascarpone and Brut Champagne (dessert)

Saint Andre and Brut Champagne (dessert)

Toma and Barolo (cheese board)

Menu 2






One pot, light and creamy, leek and mushroom pasta with fresh herbs, ricotta, and parmesan that's ready in just 40 minutes. Perfect for a quick weeknight dinner!


12 oz pasta preferably long (I use bucatini)


2 tablespoons olive oil. (substitute butter for a richer pasta)

1 shallot diced

2 leeks cleaned and diced (check post for details)

5 oz mushrooms chopped

2 cloves garlic minced, or substitute 2 teaspoons of minced garlic

3/4 cup ricotta cheese (substitute heavy cream for a creamier pasta)

3 cups water (substitute broth for a richer pasta); check recipe notes for wine addition


2 teaspoons oregano

1 teaspoon salt adjust to taste

1 teaspoon pepper adjust to taste

1/4 cup parmesan divided, 2 teaspoons for garnish

1-2 teaspoon fresh parsley chopped finely



Wash the leeks thoroughly. Slice the root ends, hairs, and very leafy portion. You will be left with half the length of the leek you started with.

Slice the leek vertically down the middle to make two half-cylinders. Repeat to get four semi-cylinders. Chop each piece and dump in a bowl of water immediately.

Once you’re done chopping all the leeks, rinse the chopped leeks in your bowl of water, turning them over with your hands. Let them sit in the water for a few minutes and you’ll get rid of most of the dirt.

Note: Check the post for step-by-step visual instructions!


Heat olive oil in a Dutch oven or large pot on medium flame. Add shallots when the oil is hot and sauté for a minute, until fragrant.

Add chopped mushrooms and leeks and cook for approximately 4 to 5 minutes, stirring every 2 minutes or so, until the water evaporates (and you can continue cooking up to 8 minutes, for the mushrooms to brown). Stir in the garlic and sauté for about 30 seconds until fragrant.

Note: Here, you can either choose to set the vegetables aside in case you want crispier mushrooms and leeks, or you can just make the whole recipe in one pot (in which case your veggies will be softer - this is totally a preference thing!)

Add water, oregano, salt and pepper and bring to a boil. For a richer pasta, you can substitute ½ cup of water with white wine. If you use wine, add that first, and cook for 2 minutes before adding the rest of the broth.

Add pasta, and cook for about 8 minutes. Stir the pasta every 30 seconds at the beginning to ensure it's submerged in the liquid. checking frequently to make sure it stays al dente (refer to package instructions to ensure pasta cooks to your desire).

Note: Alternatively, you can also cook the pasta and the vegetables separately and mix them together later, depending on your preferred consistency of vegetables.

Once the pasta is ready, turn off the heat, add ricotta and mix well together. Then add parmesan and give that a good stir. Finally, garnish with a bit more freshly grated parmesan and fresh parsley and serve hot!


I prefer using a cast iron braiser or a Dutch oven to cook this dish to avoid sticking at the bottom. If you use a traditional pot, just make sure to scrape the bottom for the first couple of minutes to avoid stuff getting stuck!

Ideally, you want 3 cups of liquid for ~12 oz of pasta. This liquid can be any combination of water, broth or white wine. If you use white wine, make sure to add that first and cook off the alcohol before adding broth.

This is a super versatile dish - you can add peas, broccoli, asparagus, scallions and any other green vegetables of your choice. Or scallions.

I use ricotta to keep the dish creamy but light - for a more decadent pasta, you can substitute olive oil with butter and ricotta with heavy cream!


Calories: 239kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 1333mg | Potassium: 650mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1504IU | Vitamin C: 15mg | Calcium: 233mg | Iron: 3mg

Simple Lacinato Kale Salad with Walnuts, Bacon, and Lemon Dressing

A simple lacinato kale salad that is packed full of vitamins, minerals and nutrients. A powerful super brunch.

Special Diet Gluten Free

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories 583kcal


3 tablespoons extra virgin olive oil

1 1/2 lemons - juiced

1 teaspoon sea salt

1/2 teaspoon coarse ground black pepper

1 bunch lacinato kale (also called cavolo nero, black kale, tuscan kale) (about 4 cups) - with the thick stems removed, washed and roughly chopped

7 ounces smoked lardons (200 grams)

1 cup walnuts (120 grams) - roughly chopped

1/2 cup grated parmesan (60 grams)

1/4 cup dried cranberries (40 grams)


In a small bowl whisk together the olive oil, lemon juice, salt, and pepper.

Pour the dressing over the kale leaves, and using your fingers, rub the dressing into the kale leaves. Make sure to work each of the leaves. Cover and set aside for at least 30 minutes to allow the olive oil and lemon juice to soften the kale.

When you are ready to serve the salad, heat a tablespoon of cooking oil in a small frying pan on medium heat. Add in the lardons and cook, stirring frequently, until most of the fat has rendered and the lardons are starting to brown. Remove the cooked lardons, leaving the grease in the pan. Add in the walnuts and cook, stirring frequently, until the walnuts are lightly toasted, about 3-5 minutes.

Pour the hot bacon and walnut mixture, over the softened kale leaves and toss. Toss in the cranberries and parmesan cheese. Serve immediately.

Simple Celery Soup

★★★★★4.8 from 214 reviews

Author: Sylvia Fountaine

Prep Time: 15

Cook Time: 20

Total Time: 35 minutes

Yield: 7 cups

Category: Soup, vegan, Gluten free

Method: Stove top


A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in 35 minutes. Healthy, delicious and vegan adaptable!


2 tablespoons olive oil, or butter

1 onion, diced

4 fat garlic cloves, rough chopped

6 cups celery, sliced thin (about 1 ¼–1 ½ pounds) 1 extra-large head, save some leaves for garnish

2 cups potatoes, sliced into ½ inch thick rounds ( about ¾ lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)

1 c