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Recipes for 10/27/22

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

Red Kale

Portabella Mushrooms,

Breakfast Radish,

Plum Tomatoes

Chioggia Beets,

Covington Sweet Potatoes

Green Cabbage, (In the large & Jumbo baskets)

Spring Mix (In the Jumbo baskets) Bananas

Valencia Oranges,

Entrée ( Main Course)

Roasted Radishes and Kale Salad with Toasted Sunflower Seeds

This nourishing salad is perfect on its own as a nutritious lunch or can be served as a side salad for dinner. Either way, be sure to trim and massage the kale for the best texture experience. Also, be sure to roast those radishes to intensify their flavor and give the sunflower seeds a quick toss in the skillet. The tangy Nutritional Yeast and Apple Cider Dressing is a must as it pairs perfectly with these flavors.

Prep Time25 mins

Cook Time20 mins



1 bunch curly kale rinsed, and dried, woody stems removed

1 bunch radishes trimmed, washed, and dried, cut into quarters

three tablespoons sunflower seeds

juice of 1/2 lemon

olive oil for massaging the kale and roasting the radishes - about 2 tablespoons total

salt to taste

Nutritional Yeast and Apple Cider Vinegar Dressing

1/2 cup nutritional yeast flakes

1/2 cup apple cider vinegar

1/2 cup of tamari preferred or soy sauce

2 cloves garlic peeled

1 1/2 cup avocado or olive oil


Preheat oven to 400°F

Place the prepared radishes in a mound on a baking sheet and drizzle with enough olive oil to coat (about 1 tablespoon). Pour the lemon juice over the radishes and toss them with your hands so that they're evenly coated with the olive oil and lemon. Sprinkle with a generous amount of salt (as per your preference) and place in the oven to bake about 20 minutes, or until the radishes are tender when poked with a sharp knife.

Meanwhile, tear the trimmed kale leaves into bite-sized pieces and place them in a large bowl. Drizzle about 1 tablespoon of olive oil (or just enough to coat all the leaves) over the kale and gently massage the leaves for about 1 minute to tenderize them. Set aside while the radishes bake.

In a small skillet, toss the sunflower seeds over a medium flame, turning frequently to prevent them from burning. Once the seeds are evenly toasted, remove from heat and transfer them to a small bowl.

For the dressing, combine all ingredients in a blender and blend on high a few seconds to combine all ingredients and fully chop the garlic.

Place the kale, radishes and sunflower seeds in a bowl and drizzle with desired amount of dressing (you will have lots of dressing left over for future salads. I've stored mine in the refrigerator for well over a month but use your best judgment on this).


Makes two large main course salads for hungry folks or four small side salads.

Side #1

Portobello Mushroom Sandwich


2 large portobello mushrooms wiped clean

1 tbsp olive oil

½ tbsp balsamic vinegar

¼ tsp sea salt

¼ tsp cracked black pepper

3 tbsp mayonnaise

½ tbsp vegetarian green pesto

2 ciabatta rolls

tomatoes sliced

a small handful of basil leaves

¼ cup feta cheese (25g)


Preheat the oven to 375F

Brush both sides of the mushrooms with the oil then with the balsamic vinegar. Season with salt and pepper.

Place the mushrooms stem side up on a small baking tray.

Bake in the oven for 10 to 15 minutes.

Split the ciabattas in half, brush a little oil over each one then toast the inside of both pieces on a hot griddle pan.

Spread the mayo over the bottom ciabatta.

When the mushrooms are roasted, carefully pat them dry if they are very wet.

Place one mushroom on each ciabatta. Crumble over the feta then add the tomatoes and a couple of basil leaves.

Place the remaining ciabatta on top on then serve immediately.


Nutritional information is approximate.

The size of your portobello mushrooms will determine how long they take to cook.

This is an easily scalable recipe, please see the serving size number in the recipe and slide it to the right to increase quantities.

If you want to make this recipe vegan, sub the mayo and pesto for vegan versions and sub the feta for a vegan alternative.

For a gluten-free version just use your favorite gluten-free bread and make sure the pesto is also gluten-free.

Side #2

Baked Beet and Sweet Potato Chips

Total: 50 min Active: 15 min Yield: 4 to 6 serving


Olive oil cooking spray, for the baking sheets and vegetables

2 teaspoons kosher salt

1 teaspoon dried dill

1/2 teaspoon garlic powder

Freshly ground black pepper

2 medium beets, very thinly sliced

1 medium sweet potato, very thinly sliced


Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray.

Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine.

Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn’t touch.

Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes.

Remove the chips to cool.


Vegan Banana Bread Pancakes with Chocolate Chunks

Looking for a dairy-free and egg-free pancake recipe? Then you’ll love these vegan Banana Bread Pancakes with Chocolate Chunks! And you’ll never have to decide between banana bread and pancakes again!

PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins SERVINGS 2 people


▢1 very ripe banana and a few slices for garnish

▢3/4 cup unsweetened plant-based milk e.g. rice milk

▢1 teaspoon maple syrup and more for drizzling on top

▢1 teaspoon coconut oil

▢1 cup all-purpose flour

▢1 1/2 teaspoons baking powder

▢1 tablespoon hazelnut meal and more for garnish

▢1/4 cup chocolate chunks or chocolate chips


In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and coconut oil. Give it a quick whisk.

Add the flour, baking powder, and hazelnut meal to the wet ingredients. Whisk until incorporated. Fold in the chocolate chunks.

Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop or small ladle of pancake batter*. Let it cook until the middle becomes bubbly, and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 5-6 pancakes out of the batter.

Stack the pancakes, top with banana slices, drizzle with maple syrup and sprinkle with hazelnut meal. Enjoy!

Meal #2

Green Salad with Edamame & Beets

This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Active:15 mins Total:15 mins Servings:1


2 cups mixed salad greens

1 cup shelled edamame, thawed

½ medium raw beet, peeled and shredded (about 1/2 cup)

2 tablespoons red-wine vinegar

1 tablespoon chopped fresh cilantro

2 teaspoons extra-virgin olive oil

Freshly ground pepper to taste


Arrange greens, edamame, and beet on a large plate. Whisk vinegar, cilantro, oil, salt, and pepper in a small bowl. Drizzle over the salad and enjoy.


To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad.

Side #1

Comforting Cabbage Soup with Ginger

Cabbage turns tender and flavorful in this comforting soup. The aromatic broth is full of spices, including ginger and turmeric, making it perfect for enjoying on a cold day or keeping you hydrated if you're sick.

Active:20 mins Total:30 mins Servings:6


2 tablespoons extra-virgin olive oil

1 cup chopped onion

2 medium carrots, halved and sliced

4 cloves garlic, minced

1 tablespoon minced fresh ginger

½ teaspoon ground turmeric

½ teaspoon crushed red pepper

4 cups low-sodium vegetable or chicken broth

1 14-ounce can no-salt-added diced tomatoes, or 2 cups chopped fresh tomatoes

¾ teaspoon salt

½ teaspoon ground pepper

5 cups coarsely chopped green cabbage

1 medium zucchini, diced

Chopped parsley for garnish


Heat oil in a large pot over medium heat. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes. Add garlic, ginger, turmeric and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt and pepper; bring to a boil. Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Serve sprinkled with parsley, if desired.

Side #2

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Total: 30 min Prep: 20 min Cook: 10 min Yield: 4 servings


3 tablespoons olive oil, plus extra for greasing grill pan

4 large portobello mushrooms (about 5 inches in diameter), stemmed

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus extra for drizzling

2 cloves garlic, minced

3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces

8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes

1/4 cup chopped fresh basil leaves


Prepare the barbecue (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.


Cinnamon Sugar Radish Chips

These cinnamon sugar radish chips are an easy and fun way to make use of fresh radishes! Perfect served over Greek yogurt with honey.


10–15 radishes

1 tbs. olive oil

1/2 tbs. honey

1–2 tbs. cinnamon sugar mixture


Preheat your oven to 350ºF. Slice the radishes approximately 1/4 inch thick and put them in a microwave safe bowl. When you are done slicing, microwave for about 30 seconds to soften them up. Drain any liquid and add them to a larger bowl.

Add the olive oil, honey, and cinnamon sugar. Mix well to coat all the radishes. Spread on a baking sheet lined with parchment paper. Make sure they are evenly spread out and not stacked on top of each other.

Cook for 15 minutes at 350, then remove the radishes and flip them over. Reduce oven temperature to 225 and bake for another 20 minutes. You will notice they will begin to shrink in size and crisp up, which is a good thing! Remove from the oven, plate, and serve over yogurt of choice. Drizzle with more honey, if desired.

PREP TIME: 15 mins

COOK TIME: 35 mins

Meal # 3

Entrée (Main Course)

Clean-Out-the-Fridge Vegetable Soup

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Active:25 mins Total: 50 mins Servings:4


Ingredient Checklist

3 tablespoons extra-virgin olive oil

½ cup chopped onion

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

3 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga

2 cups thinly sliced green cabbage

1 cup soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli, or cauliflower florets and/or corn kernels

4 cups low-sodium vegetable or chicken broth

1 ½ tablespoons tomato paste

¾ teaspoon salt

½ teaspoon ground pepper

4 cups chopped stemmed dark leafy greens, such as kale or chard

2 teaspoons sherry or wine vinegar


Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.

Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.

Side #1

Radish, Beet & Orange Salad

Yield: serves 2-4


For the salad:

3 oranges

2 raw red beets, scrubbed or peeled

2 raw yellow or golden beets, scrubbed or peeled

5 to 6 radishes, trimmed

½ red onion, peeled

1 fennel bulb

1 handful of edible flowers or herbs, to garnish

For the lemon dressing:

Finely grated zest and juice of 1 lemon

2 tablespoons extra virgin olive oil

Salt and pepper


Remove the pith and skin from the oranges and slice the flesh into segments.

It’s a good idea to do this over a bowl to collect any juices.

Very finely slice beets, the radishes, red onion, and fennel (it’s great if you have a mandolin to do this, or use the slicing disk on a food processor, or cut by hand with a sharp knife). Place the vegetable slices in a large bowl with the orange segments.

To make the dressing, whisk together the lemon zest and juice with the olive oil and seasoning in a bowl. Mix in some of the orange juice if you like.

Pour the dressing evenly over the salad and toss the ingredients gently with your hands. Transfer the salad to a serving platter and scatter with a few edible flowers or herbs.

Side #2

Sweet Potato-Kale Bread Pudding

pound sweet potatoes 2 cups whole milk 4 large egg yolks 2 large eggs sea salt and freshly ground black pepper 1 (8-ounce) day-old multigrain baguette, cubed 2 teaspoons olive oil 1 medium onion, chopped 1 (8-ounce) bunch kale, trimmed and chopped 2 tablespoons water 3/4 cup (3 ounces) shredded sharp Cheddar cheese, divided Nonstick cooking spray

Preheat oven to 400 degrees F.

Pierce sweet potatoes with a fork. Place sweet potatoes on a foil-lined baking sheet. Roast 30 minutes or until tender. Let stand until cool enough to handle.

While sweet potatoes roast, bring milk to a boil. Combine egg yolks, whole eggs, salt and pepper in a large bowl, stirring with a whisk. Add half of hot milk to egg mixture, stirring constantly with a whisk. Whisk in remaining hot milk into egg mixture.

Cut roasted sweet potatoes in half, and scoop flesh into a food processor or blender. Add 1/2 cup milk mixture and process until pureed. Whisk pureed sweet potato mixture into milk mixture in bowl. Stir in cubed bread. Set aside, stirring occasionally.

Heat a large saute pan over medium-high heat and add oil. Add onion and another pinch of salt; saute 5 minutes or until tender. Stir in kale and water. Cover and cook 3 minutes or until kale is tender. Stir kale mixture into bread mixture. Stir in 1/2 cup cheese. Spoon into a buttered 2-quart baking dish or divide evenly among 16 (1/2-cup) muffin cups coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake for 30-35 minutes or until pudding is puffy, set, and lightly browned. Serve warm.

Serves 16


Orange Streusel Muffins

Prep Time 10 mins Cook Time 20 mins Total Time 35 mins


2 cups flour (280 grams)

1/2 cup sugar (100 grams)

2 teaspoon baking powder

1/4 teaspoon salt

grated zest of one orange

1 egg slightly beaten

1/2 cup milk (112 grams)

1/2 cup orange juice (I used fresh juice) (112 grams)

1/3 cup vegetable oil (66 grams)


1/4 cup sugar (50 grams)

2 tablespoons butter (softened)

1 tablespoon flour

1/4 cup dark mini chocolate chips (44 grams)


Pre-heat oven to 350° (180° celsius). Grease muffin tins, loaf or cake pan (7 inch / 18 cm)


In a small bowl combine sugar, butter and flour until crumbly then stir in chips and set aside.


In a medium bowl whisk together flour, sugar, baking powder and salt. Stir in orange rind. Make a well in the center and add egg, milk, orange juice and oil. Stir just until moistened (10-12 stirs). Pour into prepared muffin tins** and sprinkle with topping. Bake for approximately 20 minutes (check with toothpick for doneness, will be longer for cake or loaf). Enjoy!

**I made 4 jumbo muffins (very full pan) or make 10-12 medium or 22-24 mini muffins. Time will be less for the smaller muffins. So, check for doneness with a toothpick.


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