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Recipes for 10/20/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Collard Greens

Italian Parsley, (In the large & Jumbo baskets) Russet Potatoes,

Delicata Squash,



Carrots Bartlett Pears,


Lemons (In the Jumbo baskets)

Meal #1

Entrée ( Main Course)

Sausage-and-Collard Greens Stew Recipe

Active Time: 10 mins Total Time: 4 hrs 21 mins

Yield: Serves 6 (serving size: 1 1/3 cups)


1-pound mild sausage links, casings removed

1 cup chopped leek (from 1 leek)

4 cups unsalted chicken stock

8 ounces chopped fresh collard greens

1 tablespoon chopped garlic (2 to 3 garlic cloves)

1 teaspoon kosher salt, divided

3/4 teaspoon black pepper

3 cups cooked ditalini pasta (about 1 1/2 cups uncooked)

1/4 cup heavy cream


Cook sausage in a large skillet over medium, stirring to break apart with a wooden spoon, until just beginning to brown, about 6 minutes. Add leek, and cook until sausage is browned and leek begins to soften, about 5 minutes.

Add sausage, chopped leek, and pan drippings to a 6-quart slow cooker. Add stock, collards, garlic, salt, and pepper. Cover and cook on LOW until vegetables are softened and sausage is cooked through, about 4 hours. Stir in cooked pasta and heavy cream just before serving.

Side #1

Air Fryer Roasted Carrots and Potatoes

yield: 8 SERVINGS prep time: 10 MINUTES cook time: 25 MINUTES


1 lb Red Potatoes, diced

1 lb Carrots, sliced

2 Tbsp (32g) Olive Oil, divided

1 Tbsp (12g) Sugar

2 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 tsp Dried Oregano

1/4 tsp Ground Thyme


Toss the potatoes and carrots in 1 Tbsp (16g) olive oil and air fry for 15 minutes at 400ºF.

Mix the dry ingredients together in a small bowl while the potatoes and carrots cook.

After 15 minutes, transfer the potatoes and carrots back to the mixing bowl and toss in an additional 1 Tbsp (16g) of olive oil before adding the seasoning. Toss/stir until evenly coated.

Air fry for an additional 10-12 minutes at 400ºF until the carrots are fork tender and potatoes are crisp. Feel free to shake and continue cooking in short intervals for more caramelization on the carrots.

Side #2

Zucchini Pomegranate salad


1 medium zucchini

2 tbsp of pomegranate seeds

2 tbsp lemon juice

1 tsp olive oil



Wash and grate the zucchini. Put it on a bowl and add the lemon juice. Let it rest for some min. 5 minutes.

Cut the pomegranate and de-seed it. Wash the seeds and strain them.

Add the olive oil and the salt to the zucchini. Mix well.

Serve the salad and add at the end the pomegranate seeds.



Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour


1 cup sugar

2 eggs

½ cup oil

1 and ½ cup carrots, grated

1 teaspoon lemon zest, grated

1 tablespoon lemon juice

1 cup flour

1 teaspoon baking soda

Optional topping:

1 tablespoon powdered sugar

1 teaspoon lemon zest


Preheat oven to 320F/ 180C. Line the bottom of a 9-inch round cake pan with parchment paper.

In a large bowl, whisk together the sugar and eggs until creamy.

Add in oil and mix well.

Add in the grated carrots lemon zest and lemon juice.

Sift the flour and baking soda into the bowl. Mix just until everything combines. Don't over-mix.

Pour the batter in the prepared pan and bake for 45 minutes.

Let it cool for 15 minutes before removing it from the pan.

Remove and let it cool completely.

Sift powder sugar on it and garnish with lemon zest.

NOTES I used whole wheat flour as always, but you can replace it with all-purpose flour.

Meal #2

Entrée (Main Course)

Potato Leek Soup

Total: 1 hr 10 min Prep: 20 min Cook: 50 min Yield: 8 servings

Note: This creamy soup gets its luscious texture not just from heavy cream but also from the starchy potatoes. Russet (also known as Idaho) potatoes have a soft, dry white flesh that becomes velvety smooth when pureed. Tons of flavor comes from the leeks. They can often have grit between their layers and should be washed thoroughly before adding to the recipe: Brush away any dirt on the outside, then slice the white parts and transfer to a large bowl of cold water. Swirl the leeks around to release any residual dirt, then drain and repeat with more water until completely clean. Wash and use the green ends to flavor chicken or vegetable stock.


8 cups chicken stock

6 russet potatoes, peeled and cut into large pieces

4 leeks (whites only), thoroughly washed and sliced

3 stalks celery, roughly chopped

1 bay leaf

1 1/2 teaspoons finely chopped fresh thyme

Salt and freshly ground pepper

1 cup heavy cream


Put the chicken stock, potatoes, leeks, celery, bay leaf and thyme in a large pot and sprinkle with salt and pepper. Boil until the potatoes are soft, 15 to 20 minutes.

Remove the bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Pour the soup into a medium pot; add the cream and simmer until the soup has thickened, about 20 minutes.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Side #1

Pasta with Classic Italian Gremolata (Gremolada) Sauce

Prep Time:10 minutes Total Time:10 minutes

Servings: 4 servings


½ cup flat-leaf Italian parsley finely chopped and packed

1 medium lemon zested

2 medium garlic cloves smashed and minced

Salt & pepper to taste

1 pound pasta of choice


Cook pasta as directed on package, drain, and keep warm.

Make sauce:

Finely chop parsley, removing large stems (tender, young stems are okay). Add the packed ½ cup to a bowl.

Add smashed, minced garlic and the zest of a lemon (the outer yellow portion of the peel).

Add to pasta. Stir and serve!

Side #2

Collard Green Coleslaw

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish or use instead of lettuce to top vegetarian barbecue. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.



1/2 lb. collard greens, tough stems removed (8 leaves)

3 medium carrots, grated (2 cups)

1 medium onion, grated (1 cup)

1 medium red bell pepper, diced (1 cup)

1/2 cup rice or cider vinegar

1/3 cup sugar

1/4 cup canola oil

1 tsp. powdered mustard

1 tsp. celery seed

1/2 tsp. salt

1/4 tsp. ground black pepper


1. Stack 3 or 4 collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion, and bell pepper.

2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.

Mexican Roasted Broccoli


Pear and Pomegranate Crisp

While fruit crisps are often associated with the summer months, these rustic desserts are welcome on the table any time of year. In this version, fresh pears, with their delicate and restrained sweetness, and tart, punchy pomegranate are a gorgeous wintry combination. Baking and serving the crisps in individually sized mini cocottes makes for an effortlessly elegant presentation.


2 pears, peeled, cored and diced

1 tablespoon maple syrup

2 teaspoons flour

1 teaspoon lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/3 cup pomegranate arils

1/3 cup pecans

1/3 cup almond flour

2 tablespoons butter, melted

1 heaping tablespoon brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch salt

Vanilla ice cream


Preheat oven to 350 F.

Place pears, maple syrup, flour, lemon juice, cinnamon and cloves in a medium mixing bowl and toss gently to combine. Divide fruit mixture between 4 mini round cocottes, and then top the fruit with some of the pomegranate arils.

Place pecans in the bowl of a food processor fitted with a metal blade and pulse 3 to 4 times to roughly chop. Add the almond flour, butter, brown sugar, vanilla extract, cinnamon and salt and pulse until a mixture forms. Divide topping evenly between mini cocottes, mounding gently on top of the fruit.