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Recipes for 10/15/21

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

Kurly Kale

Baby Bok Choy (In the large and Jumbo baskets)

Roma Tomatoes

Broccoli Crowns

Green Beans (In the Jumbo baskets)

Florida Zucchini

Jewel Yams


Bartlett Pears


Fresh Limes


Entrée (Main Course)

Serve it up warm or chill it in the refrigerator for later. And when I say “later” — the bonus perk of this salad is that it can last in the fridge for up to 3 days. So, it’s an awesome make-ahead meal for busy weeks. :)

Definitely a salad you can feel good about this season, and one that I hope you try soon! Enjoy!


prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES

yield: 4 -6 SERVINGS


This Autumn Kale Salad with Sweet Potatoes, Broccoli and Brown Rice recipe is nice and hearty, it’s naturally vegan and gluten-free, and all of those sweet and savory autumn flavors are SO delicious together!



2 medium sweet potatoes, peeled and diced

2 cups roughly-chopped broccoli florets (about 1 small head of broccoli)

2 tablespoons olive oil

salt and pepper

4 cups chopped kale leaves

2 cups cooked brown rice or farro

2/3 cup dried cranberries or cherries

2/3 cup chopped toasted pecans

(optional: 1/2 cup crumbled feta or goat cheese)


3 tablespoons olive oil

2 tablespoons red wine vinegar (or apple cider vinegar)

pinch of salt and black pepper and garlic powder, to taste



Heat oven to 425°F.

In a large mixing bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, and toss until combined

Spread the sweet potatoes out in an even layer on a large baking sheet. Bake for 15 minutes, then remove from the oven and toss the sweet potatoes for even cooking.

Meanwhile, as the sweet potatoes are cooking, add the broccoli to that same large mixing bowl, along with the remaining 1 tablespoon olive oil, and toss to combine. Once the sweet potatoes have been tossed, gently push them to one side of the baking sheet, and spread the broccoli out on the second half in an even layer. Bake for an additional 15 minutes, or until the sweet potatoes are soft and cooked through, and the broccoli is roasted. Remove from the oven, and transfer the sweet potatoes and broccoli to a large mixing bowl.

Add the kale*, brown rice, cranberries, pecans, and vinaigrette (see below), and toss to combine.

Serve warm, sprinkled with cheese if you’d like. Or refrigerate in a sealed container for up to 3 days.


Whisk all ingredients together until combined.


*In order to be sure that the kale is nice and soft, I recommend tossing it beforehand with 1 tablespoon of the vinaigrette, and massaging it with your fingers for 1 minute until the leaves are dark and soft.

2-3 pears

2 shallots

Side #1


Serves 2

1 to 1 ½ pounds tomatoes

2-3 pears

2 shallots

1 tbsp vegetable oil

1 Tbsp tomato paste

2 cups vegetable broth

Handful basil, freshly chopped

½ lemon juice and grated zest

1 Tbsp maple syrup

Salt and pepper to taste

Some vegetable oil for frying500 ml vegetable stock

Cut tomatoes crosswise and dip for a few seconds in boiling water. Once the skin dissolves at the interfaces, remove from the water and remove the skin. Cut tomato into small cubes.

Peel pears, quarter, and core. Dice pulp finely.

Peel shallots and chop finely, sauté in some vegetable oil in a pot (do not fry). Add tomato paste and roast shortly while stirring, finally add tomato and pear cubes and simmer 6-8 minutes together.

Add vegetable stock and cook creamy on medium heat for 10-15 minutes. Puree soup with a hand blender until the desired consistency achieved. Season to taste with freshly chopped basil and freshly grated lemon zest, salt, pepper and maple syrup or agave syrup.

Side #2

Zucchini-Cilantro Dip


Makes about 2 1/2 cups

2 medium zucchini, trimmed, grated

1/2 teaspoon salt

1 cup plain yogurt

3/4 cup sour cream

2 tablespoons olive oil

1 tablespoon white wine vinegar

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 teaspoon ground cumin

Generous pinch of cayenne pepper

Assorted crudités Pita bread, cut into triangles

Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.

Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.)

Transfer dip to serving bowl. Serve with crudités and pita bread.


Pear Banana Citrus Cake


Pear – 1

Banana – 1

Orange – 1

Lime – 1 + 1 tsp (for icing)

Sugar – ¼ cup

Oats – ¼ cup

All-purpose flour – 1 cup

Margarine – ¼ cup + ½ tbsp (for icing)

Cloves – 2-3

Banana essence – few drops

Vanilla essence – few drops

Baking powder – 1 tsp

Baking soda – ½ tsp

Icing sugar – 2 or 3 tbsp (for icing)


Chop up the pear and banana. Blend the pear and banana together with the cloves.

Cream the sugar and margarine in a bowl. Whisk in the vanilla essence, banana essence, juice of one orange and lime and the blended pear and banana. Mix well.

Add ¼ cup of water to the bowl and stir.

Sift together the flour, baking powder and baking soda.

Alternatively add the oats and flour mix to the bowl of wet ingredients, mixing it well so that there are no lumps.

Transfer the cake batter to the baking tray and bake at 170⁰C/ 338⁰F the cake for about 45 mins to 1 hour.


While the cake cools, make a simple icing by beating together ½ tbsp margarine with 2-3 tbsp icing sugar and 1 tsp lime juice. Spread the lime icing evenly over the cake.

Slice and serve the pear banana citrus cake with a cup of coffee after a meal.

Meal #2

Entrée (Main Course)

Lime Cilantro Sweet Potatoes

Active time: 15 min Start to finish: 40 min


Makes 4 servings

2 lb sweet potatoes, peeled and cut into 3/4-inch pieces

3 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1/4 teaspoon cayenne

1/2 teaspoon finely grated fresh lime zest

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

Put oven rack in lower third of oven and preheat oven to 425°F.

Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Side #1

Green Beans and Zucchini with Sauce Verte

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.


Makes 6 servings

Sauce verte:

1/3 cup (packed) fresh basil leaves

1 green onion, coarsely chopped

2 tablespoons (packed) fresh Italian parsley

2 tablespoons drained capers

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 garlic clove, peeled

3 tablespoons extra-virgin olive oil


1 tablespoon olive oil

1 pound green beans, stem end trimmed

12 ounces zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips

3 tablespoons water

2 tablespoons fresh Italian parsley leaves (for garnish)

For sauce verte:

Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For vegetables:

Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

Side #2





1 bunch kale (about 8 to 10 leaves)

2 teaspoons extra virgin olive oil

1 large onion, diced

6 medium plum tomatoes, seeded and diced (2 cups)

2 garlic cloves, halved lengthwise

1 (15 1/2 ounce) can black beans, rinsed and drained

1 1⁄2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth

salt & freshly ground black pepper, to taste


Using a sharp paring knife, slice off the hard, central vein of each kale leaf.

Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.

Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.

In a large Dutch oven or heavy pot, heat oil over medium-high heat.

Saute onion until translucent, about 4 minutes.

Add kale and mix until wilted, about 3 minutes.

Add tomatoes and garlic.

Cook, stirring, until tomatoes soften slightly, about 3 minutes.

Add beans and broth.

Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.

Season to taste with salt and pepper.

Serve as a side dish or over brown rice for a main course.




Makes one 10-inch pie.

Pastry Dough

1 1/4 cups all-purpose flour

1 1/2 teaspoons powdered sugar

1/2 teaspoon salt

1 lime, zested

1 1/4 sticks butter (10 tablespoons), cut in 1/4-inch slices