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Recipes for 10/23/2020 Fruit/Veggie Basket

Meal #1

Side #1

Apple and Orange Salad


Apple and Orange Salad a refreshing salad super healthy and perfect for any time of the year!


▢2 tbsp olive oil

▢2 tbsp red wine vinegar

▢2 1/2 tbsp orange juice freshly squeezed

▢1/2 cup raisins

▢1 orange

▢4 apples

▢2/3 cup pecans or walnuts, roughly chopped

▢1/4 tsp salt or to taste

▢1/4 tsp pepper or to taste


In a large bowl, whisk the olive oil, red wine vinegar, and orange juice. Add the raisins and set it aside.

Peel the orange and cut it into small pieces.

Core the apples and cut them in small pieces.

Add the oranges, apples, pecans to the bowl with raisins. Add salt and pepper to taste.

Toss everything together very well and serve.


Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Side #2

Collard green salad with coconut dressing



Coconut dressing (makes about 2 cups)

1 tablespoon cumin seeds

1 teaspoon minced fresh ginger

2 shallots,

chopped 1/4 cup canned chipotles in adobo

1 cup coconut milk

1/4 cup fresh lime juice

1/4 cup Dijon mustard

3 tablespoons Champagne vinegar


3 cups shredded collard greens

1 red onion,

diced 1 English cucumber, unpeeled and sliced into halfmoons

1/4 cup coconut dressing (recipe above)

1/4 cup adzuki red beans

Candied cashews

Kosher salt and freshly ground black pepper


For the coconut dressing:

1. In a small, dry saute pan, add the cumin seeds and toast over medium heat until fragrant, 3-5 minutes.

2. In a blender, add the toasted cumin seeds and the remaining ingredients. Blend until smooth.

3. Store in a covered nonreactive container.

Refrigerate for up to 3 weeks.

For the salad:

In a large bowl, toss the greens, onion and cucumber with 1/4 cup of the dressing, which should be just enough to