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Recipes for 10/13/22

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

Green Kale


Grape Tomatoes,

Baby Spinach (In the Jumbo baskets)

Turnips Brussels Sprouts (In the large & Jumbo baskets) Carnival Squash


Gala Apples Extra Fancy

Meal #1

Entrée ( Main Course)

Carnival Squash with Apples and Thyme

The carnival squash is a sweet winter squash that is a cross between an acorn and dumpling squash. It has a very sweet flavor and almost nutty flavor that is really enhanced when the squash is roasted. This recipe makes a good, sweet side dish or perfect desert.


2 carnival or acorn squash

2 tablespoons melted butter

4 sprigs fresh thyme

4 Small apples or 2 large, tart

¼ teaspoon cinnamon

4 tsp honey

Handful of chopped walnuts


Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet or in baking dish and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.

Meanwhile, mix the apples, the remaining melted butter, the honey and the cinnamon. Remove the squash from the oven.

Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized. Cooking times will vary by squash size. Sprinkle with chopped walnuts before serving.

Side #1

Balsamic-Roasted Brussels Sprouts


1 1/2 lb. (750 g) brussels sprouts, trimmed and cut in half through the core

4 oz. (125 g) pancetta, cut into 1/4-inch (6-mm) dice

1/4 cup (2 fl. oz./60 ml) good olive oil

Kosher salt and freshly ground black pepper

1 Tbs. syrupy balsamic vinegar (see note below)


Preheat an oven to 400°F (200°C). Place the brussels sprouts on a sheet pan, including some of the loose leaves, which will get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 tsp. salt and 1/2 tsp. pepper and toss with your hands. Spread out the mixture in a single layer. Roast the brussels sprouts for 20 to 30 minutes, tossing once, until they’re tender and nicely browned and the pancetta is cooked. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again. Taste and season with more salt and pepper if desired. Serve hot. Serves 6. NOTE: You can buy aged balsamic vinegar that’s syrupy—and very expensive—or you can boil good balsamic vinegar until it has become syrupy and reduced by half in volume.

Side #2

Honey-Glazed Turnips

Serves 4


3 medium turnips, sliced or cubed, about 1½ pounds

2 Tablespoons honey

2 Tablespoons butter

¼ cup water

Salt and black pepper, to taste


1. In a medium saucepan, combine honey, butter and water and bring to a boil.

2. Add turnips, salt, and black pepper, cover and bring to a boil. Cook for about 10 minutes.

Uncover and continue to cook until turnips are golden and glazed, about 10 to 15 minutes.



4-5 medium apples, peeled and sliced

3 tablespoons sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup chopped walnuts (optional)

1 cup flour

1 cup rolled oats

¾ cup brown sugar

⅓ cup unsalted butter, melted


Preheat oven to 375°F. Coat a 9-inch baking dish with cooking spray.

Toss apples, sugar, cinnamon, and ginger together in a medium-sized bowl. Pour into prepared baking dish.

Mix walnuts, flour, oats, brown sugar, and melted butter and stir until moistened and crumbly. Sprinkle crumble topping over apples.

Bake 40 minutes or until apples are tender and syrupy.

Meal #2

Spiced Turnips with Spinach Recipe


3 Turnips , peeled and diced into cubes

1 Spinach Leaves (Palak) , bunch, chopped

2 Tomatoes , chopped

Prep in 15 M Cooks in 60 M Total in 75 M

Makes: 4 Servings


3 Turnips , peeled and diced into cubes

1 Spinach Leaves (Palak) , bunch, chopped

2 Tomatoes , chopped

1 Onion , sliced

Salt , to taste

Red Chilli powder , to taste

3/4 teaspoon Turmeric powder (Haldi)

3/4 teaspoon Coriander Powder (Dhania)

1/2 teaspoon Ginger , paste

1 teaspoon Garlic , paste(optional)

3/4 teaspoon Cumin seeds (Jeera)

3 Green Chillies , slit

Oil , to cook

2 sprig Coriander (Dhania) Leaves , finely chopped

How to make Spiced Turnips with Spinach Recipe

In a pan, heat oil. Once the oil is hot, add in the cumin seeds and allow them to sizzle.

Add sliced onions and sauté it till it changes colour on a medium flame.

Add ginger and garlic paste and saute it for a minute until the raw smell goes.

Add chopped tomatoes, turmeric powder, red chilli powder, salt and coriander powder. Cover and cook for another 2 minutes till done.

Add turnips, mix it well. Cover it and cook on a low flame till it 3/4th done, takes about 5-10 minutes.

Add chopped spinach, green/red chillies and cilantro. Mix well, cover it and cook on a low flame till it changes the colour or looks roasted.

Serve the prepared Spiced Turnips and Spinach Recipe hot with chapatis or naan.

Side #1

Kale with Onion, Celery, and Tomato


Prep Time

4 people

10 minutes

Cook Time

30 minutes


1 tbsp olive oil

1 piece onion chopped

2 stalks celery chopped

8 ounces vegetable stock

1 tsps salt

1 tsp pepper

1 bunch kale chopped

1 tomato chopped


Heat the olive oil in a medium-sized pot.

Sauté the onion and celery over medium heat, about five minutes, to release flavors.

Reduce heat, stir in kale (note: will shrink a lot).

Add stock, salt and pepper.

Cook, covered, on medium heat for 30 minutes, stirring every 10.

Add tomato during the last 5 minutes.

Side #2



Traditional Recipe

2 eggs

½ cup canola oil

¼ cup low-fat buttermilk

1 cup white sugar

½ cup light brown sugar

1 ¾ cup cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 ½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves


Preheat oven to 350°F. Line a muffin tin with 18 paper liners.

Roast the acorn squash.

Once you have 1 cup of pureed acorn squash, in a large bowl mix together with a standing or hand held mixer the puree, eggs, oil, buttermilk, white, and brown sugars until thoroughly combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and clove.

Pour the dry ingredients into the wet mixture. Combine just until combined; do not over mix. Pour into the prepared muffin pan.

Bake in preheated oven for 18-20 minutes.

Remove the muffin pan from the oven and let cool for 5-7 minutes.

From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners and serving.


If you are using a standing mixer, the paddle attachment works well. If hand mixing, do 10-12 large folds until just combined.

Make sure the baking soda and baking powder are still active. If they are over a year old, it's time to buy more. Using old baking powder and soda will prevent the muffins from rising like they should.

You can either use a regular all-purpose flour or gluten free all-purpose flour. Both work exceptionally well and the ratios will be the same in this recipe.

These muffins will be done after 18-20 minutes of baking. They will start to turn a nice golden brown on top and on the edges. When removing the muffin pan from the oven, you may question if they are cooked all the way though. Don't let the appearance fool you into thinking they not cooked all the way through. These muffins are super moist and will finish firming up as they cool in the muffin tin.

There's nothing worse than biting into an undercooked muffin. When removing these squash muffins from the oven, wait at least 5 minutes before removing them from the muffin tin. From there, place the muffins on a wire rack to cool another 10 minutes before removing the paper liners. No one likes a muffin that falls apart, so let these completely cool.

No one likes dry muffins. When muffins are too dry, it's typically because the batter has been overmixed. Don't overmix the batter and the muffins will stay nice and moist. If you choose to mix the wet and dry ingredients by hand, only turn the batter 10-12 times. If using a standing mixer, use a paddle attachment.

This also makes a really great bread recipe. Instead of cooking in muffin tins, pour the batter into a bread loaf or mold and cook at 350°F until done, about 45-50 minutes. To add a bit of crunch, add some chopped pecans or walnuts.

Mexican Roasted Bro


Apple Banana Smoothie


1 frozen banana, peeled and chopped

½ cup orange juice

1 Gala apple, peeled, cored, and chopped

¼ cup milk


In a blender combine frozen banana, orange juice, apple and milk. Blend until smooth. pour into glasses and serve.

Meal # 3

Entrée (Main Course)

Roasted Squash with Cherry Tomatoes and Eggs

Prep:20 mins Total:1 hr 10 mins Servings:4


2 small butternut or acorn squashes (no larger than 1 1/4 to 1 1/2 pounds each), halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 teaspoon fresh thyme leaves, plus 6 sprigs

2 cups cherry tomatoes (11 ounces), stem-on, if desired

2 teaspoons chile paste, such as sambal oelek, plus more for serving

4 large eggs


Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.

Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.

Remove tomatoes. Turn squashes cut sides up and roast 5 minutes more. If hollows in squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each: season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for done ness at early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.

Side #1

Turnip and Kale Gratin

If you come across turnips with good-looking greens still attached, use in place of the kale.

Serves 8


5 garlic cloves, thinly sliced

2 cups heavy cream

½ teaspoon dried thyme

2 tablespoons unsalted butter, divided

3 medium onions, thinly sliced

Kosher salt

3 bunches Tuscan kale, ribs and stems removed, leaves torn

4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces

3 large eggs, beaten to blend

4 ounces Fontina cheese, grated (about 1 cup)

1 ounce Parmesan, finely grated (about 1 cup)

8ounces day-old white country-style bread, cut into ½-inch pieces

Freshly ground black pepper


Step 1

Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

Step 2

Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.

Step 3

Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.

Step 4

While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.

Step 5

Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

Step 6

Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

Side #2

Sauteed Brussels Sprouts With Bacon and Tomatoes


1 lb Brussels sprouts 1 cup grape tomatoes 3 strips bacon 1 clove garlic 2 tablespoons avocado or olive oil


Rinse the Brussels sprouts. Cut off the bottom and remove the outer leaves. Cut into quarters lengthwise.

Cut the grape tomatoes in half. Mince the garlic clove. Cut the bacon in 1/2 -inch slices.

Heat the avocado oil in a skillet over medium heat.

Sauté the bacon in the oil for 3 minutes. Add in the Brussels sprouts and cook for 5 minutes stirring frequently. Add in garlic and stir. Continue cooking for another 2-3 minutes.

Remove from heat and add in tomatoes. Season with salt.


Air Fryer Caramelized Bananas

Air frying bananas is so easy! These easy caramelized air fryer bananas take just a few minutes to make in the air fryer. Here’s how:

In a small bowl, stir the sugar and cinnamon together.

Without peeling the bananas, cut each in half longways. Line the air fryer basket with a parchment paper liner.

Arrange the banana halves, cut side up, in a single layer in the air fryer basket and sprinkle them with the cinnamon-sugar mixture (you may have to cook in two batches).

Air fry the bananas for about 10 minutes. (if you’ve only done half, then repeat with the remaining bananas). Note that air fryers differ in how quickly they cook, so you may need to adjust the time up or down depending on what air fryer you’re using.

Serve immediately with whipped cream, ice cream, caramel sauce, hot fudge sauce, nuts, and whatever other toppings you love.


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