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Recipes for 10/8/21 Basket

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

Collard Greens

Squash Delicata/Spaghetti mix


Roma Tomatoes

Russet Potatoes

Yellow Onions

Brussel Sprouts (In Jumbo baskets)

Fresh Basil

Gala Apples


Red Grapes (In large and Jumbo baskets)



added by Rose Mary Mogan

I created this recipe to have enough for dinner. My husband bought these baby collards @ the farmers market, & not knowing how many to purchase, he called me. I thought they were large mature leaves, but they were small & not very many to make a meal even with 3 bunches. He is not a Southerner, so he is very new to many Southern Staples especially like greens & such. Since there were not very many once they were picked & after they had boiled in the pot, I had the brilliant idea to add in some cubed potatoes. To my surprise they were delicious. I will try them again w/Potatoes.

Cook time: 1 Hr 15 Min Prep time: 25 Min Serves: 4-5 depending on portion size


3 bunch baby collard greens, picked & stems removed

1 lg onion, chopped

1/4 tsp red pepper flakes,optional

3 Tbsp apple cider vinegar

1 tsp black pepper

2 tsp granulated garlic

1 tsp kosher salt, or to taste as desired

2 lg russet potatoes peeled & cubed

1 Tbsp sugar


1. This dish was a first for me, adding potatoes to a pot of Collard Greens, was something I had never done before, but turned out to be very tasty and delicious. Pick the collard leaves individually and remove all the tough fibrous stems. Then wash thoroughly to remove dirt and grit. May need to wash 3-4 times. Southerners typically like to add in smoked meats, or Bacon or smoked turkey to their greens or beans, but I made these without the addition of additional meat.

2. Now add the greens to a large pot, cover with water or may use chicken broth if desired for a bit of extra added flavor. Add in all of the spices & chopped onions. Cook over medium high heat until greens are tender as desired. May need more or less time as mentioned in this recipe according to your personal preference. Picture was taken after the greens had already cooked, and potatoes were added.

3. During the last 20 minutes or so of cooking time add in the cubed potatoes & continue cooking until potatoes are tender. Add in 2 tablespoons of butter or margarine if desired. Serve & enjoy.

Side #1


PREP TIME:10 mins

COOK TIME:15 mins

TOTAL TIME:25 mins


COURSE: Appetizer, Lunch

CUISINE: Italian

Bruschetta with Tomato and Basil, one of my favorite way to use up my summer tomatoes is with this simple appetizer or side dish.


6-7 ripe plum or beefsteak tomatoes, diced

2 cloves garlic, minced

1/4 small red onion, chopped

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

olive oil spray

6-8 fresh basil leaves, chopped

kosher salt

freshly ground black pepper to taste

16 oz baguette or French bread

1-2 garlic cloves, peeled


Combine tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil.

Set aside.

Slice bread into 1/2 inch thick slices.

Place on a tray and spray lightly with olive oil.

Toast bread under broiler, until golden, watching closely not to let it burn.

When bread is toasted, rub each piece with whole garlic clove.

Place bread on a platter and top with tomato mixture.

Serve immediately or the bread will become soggy.


Makes approximately 26 small slices.

Side #2

Easy Cucumber, Peach, and Basil Salad

PREP TIME 15 mins

TOTAL TIME 15 mins

SERVINGS 4 servings

Blending this vinaigrette in a food processor allows all of the ingredients to disperse most evenly. While the dressing may be whisked by hand instead, the flavors will not be as pronounced.


1 (12-14-inch) English cucumber, cut into 1-inch chunks

2 fresh peaches, cut into 1-inch chunks ( see Notes)

For the vinaigrette:

2 tablespoons avocado oil or olive oil

1 tablespoon white wine vinegar

Zest of one lime

1 tablespoon fresh-squeezed lime juice

1 tablespoon honey

4 large fresh basil leaves, plus more for garnish

1/8 teaspoon salt or to taste

1/8 teaspoon black pepper, or to taste


Prep the vegetables:

Add the chopped peaches and cucumbers to a large bowl.

Make the vinaigrette:

In the bowl or a mini food processor or blender, combine the oil, vinegar, lime zest and juice, honey, basil, salt and pepper. Pulse until the basil is finely chopped and the vinaigrette is completely emulsified.

Dress the produce:

Pour the vinaigrette over the peach and cucumber mixture. Stir to coat evenly.


Transfer to a serving platter, garnish with torn basil leaves and serve immediately.


Something different on the dinner table! My husband and I both loved it. I served it with spare ribs and sweet potatoes. OMG Sooo good! Would be a lovely thing to add to a buffet (if we're ever able to have such gatherings again.) I followed the recipe pretty closely. I used toasted walnut oil along with olive oil, subbed brown rice syrup for honey, and added fresh mint leaves along with the basil leaves at the end. ( I think the mint added a lot; I highly recommend it if you have any.) I love all the tips and suggestions. Maybe next time I make it I'll add feta or chèvre. Thanks for shaking up my cooking a little bit!

What a great, simple recipe! We used nectarines and white peaches. Dressing was perfect. This will be on our summer rotation!

Made this with plums and a jalapeno pepper, and it was delicious! Thank you for this unique and fresh recipe!


Apple Banana Stew Recipe In Cinnamon Sauce


1/3 cup honey

1/2 tsp. lemon juice

1/4 tsp. vanilla extract

1/4 tsp. cinnamon

1/4 cup water

1 tablespoon corn starch

2 apples, chopped

1 banana


Mix water and corn starch together until corn starch is dissolved.

In skillet, pour water/corn starch, lemon juice, honey, vanilla, and cinnamon. Turn skillet on medium until sauce begins to warm and blend.

Add chopped apples and bananas and stir to coat with the sauce.

Continue to cook over low heat for 5-7 minutes.

Scoop apple/ bananas into a bowl or hollowed out apples.

Meal #2

One-Pan Paprika Chicken with Potatoes and Tomatoes

PREP TIME 15 mins

COOK TIME 60 mins

TOTAL TIME 75 mins

SERVINGS 4 to 6 servings


6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat)

2 tablespoons Dijon mustard

Juice of 1 lemon

2 teaspoons paprika

4 tablespoons olive oil

1 1/2 pounds baby potatoes

1 red onion, cut into 8 wedges

6 garlic cloves. smashed

1/2 pint cherry tomatoes

Handful of thyme sprigs

Leaves from 3 to 4 parsley sprigs, for garnish


Heat the oven to 400°F:

Place a rack in the middle position.

Prepare the chicken:

With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper.

In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables.

Prepare the vegetables:

Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Cut the cherry tomatoes in half but keep them separate from the other vegetables.

Bake the chicken and vegetables:

In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs.

Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400°F for 30 minutes, uncovered.

Add the tomatoes:

Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven.

Bake another 25 to 30 minutes, or until the potatoes are tender and an instant-read thermometer inserted into the middle of a thigh registers 165°F. Serve with a salad or crusty bread

Suggestions and Substitutions

Use this recipe as a template for whatever you have on hand! Here are a few good swaps:

Swap the chicken thighs for legs or bone-in skin-on chicken breasts. (Chicken breasts will cook a little faster, so check the temperature earlier.)

Swap the baby potatoes for any other kind of potato or sweet potato, cut into bite-sized chunks

White, yellow, or sweet onions can be swapped for the red onions

Add any veggies you have on hand! Green beans, Brussels sprouts, or zucchini would all be good additions

Swap the paprika marinade for your favorite chicken marinade or chicken dry rub

Storing & Reheating Leftovers

Leftovers will keep for up to 5 days and can be reheated in the microwave or in a low oven.

The chicken can be marinated and frozen for up to 3 months. Thaw before cooking with the potatoes, onions, and tomatoes.

Side #1

Maple Glazed Roasted Delicato Squash and Brussels Sprouts

PREP TIME 20 mins

COOK TIME 35 mins

TOTAL TIME 55 mins

SERVINGS 4 servings


1 large Delicato squash (about 1 1/4 pound)

1 pound Brussels sprouts, trimmed of ragged outer leaves and stem

3 large shallots, peeled, cut lengthwise in half or thirds

2 tablespoons extra virgin olive oil

3 tablespoons pure maple syrup (divided 2 tbsp and 1 tbsp)

1 tablespoon apple cider vinegar

1 teaspoon Kosher salt (plus more to taste)

1/4 cup fresh pomegranate arils


Seed and slice the squash:

Cut the delicato squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.

Preheat oven to 400°F

Sprinkle vegetables with olive oil, maple syrup, vinegar, salt:

Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

Spread out on baking sheet and roast:

Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts, and shallots on the baking sheet in a single layer.

Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

Toss with pomegranate arils and maple syrup to serve:

Remove from oven to a serving dish. Gently toss with fresh pomegranate arils and drizzle with the remaining 1 Tbsp maple syrup.

Side #2

Savory Banana Chips

PREP TIME 20 minutes

COOK TIME 30 minutes



2 plantains or green bananas

2 cups vegetable oil

1/2 teaspoon salt

1/2 teaspoon pepper


Peel the plantains or green bananas. Cut them into 2 pieces crosswise. And run them through a mandolin lengthwise. Or if you prefer shave them through the mandolin into thin, round slices too.

Fry them in oil till they turn crispy and golden brown. Once out of the fryer, sprinkle salt, pepper as per taste right away.

Eat these chips with a burger, sandwich or just because you feel like eating something crunchy.

Mexican Roasted Broccoli


Pioneer Potato Candy


1 pound semisweet chocolate, chopped

1 cup mashed cooked potatoes

½ teaspoon salt

2 teaspoons vanilla extract

2 pounds confectioners' sugar

⅔ cup shredded coconut


Step 1 In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.

Step 2 In a mixing bowl, combine the potato, salt and vanilla. Sift the confectioners’ sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.

Step 3 When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.

Step 4 After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2 inch balls. Dip balls in melted chocolate then roll in peanuts or coconut.

Meal # 3

Entrée (Main Course)

Collard Green and Butter Bean Stew With Meatballs

TOTAL TIME: 40 minutes




6 tablespoons olive oil, plus more to garnish

1 yellow onion, diced

1 bay leaf

3 ounces chorizo, sliced into ¼-inch rounds

4 garlic cloves, minced or finely grated

½ tablespoon paprika

½ cup white rice, rinsed

1 cup white wine

2 cups cooked butter beans, drained

2 cups thinly sliced collard greens

2 cups tomato purée

8 cups chicken broth or water

6 ounces ground beef

6 ounces ground pork

3 tablespoons minced fresh flat-leaf parsley

Kosher salt

¼ teaspoon ground cumin

1 egg

⅓ cup breadcrumbs

½ lemon, for seasoning


Set a wide pot over medium-high heat and swirl in 3 tablespoons olive oil. Add onions, bay leaf and chorizo, and cook until onions are translucent, about 4 minutes. Stir in half the garlic and half the paprika and cook until garlic is aromatic, 2 minutes. Add rice, wine, beans and collards and cook, stirring to coat everything in fat, 2 minutes.

Stir in tomato purée, broth, and bring to a boil. Reduce heat to maintain a simmer and continue cooking, stirring occasionally to prevent rice from sticking, until rice is just shy of al dente, at least 15 minutes. If stew looks dry, add splashes of water or broth.

Meanwhile, in a medium bowl, mix beef and pork with half the parsley, a generous pinch of salt, remaining garlic and paprika, cumin, egg and breadcrumbs until well combined. Roll mixture into 1-inch balls. Set a large, heavy skillet over medium-high heat and slick with remaining oil. Sear meatballs until browned on both sides, 6-10 minutes total.

Add browned meatballs with their pan drippings to stew and simmer until meatballs cook through, about 10 minutes. Season to taste with salt, a squeeze of lemon juice, remaining parsley and olive oil. Serve immediately.

Side #1

Apple Cucumber Basil Salad


1 cup chopped fresh basil

1/4 cup extra virgin olive oil

3 tbsp freshly squeezed lemon juice

2 tbsp apple cider vinegar

1 tbsp chopped medjool dates

1 tsp chopped garlic

1 tsp sea salt

1/2 tsp black pepper

2 cups diced apples of your choice

2 cups diced cucumber

1/2 cup diced celery

1/2 cup diced bell pepper

1/4 cup finely diced red onion


Place the first 8 ingredients in a high speed blender and process until smooth. Set the dressing aside.

In a large bowl mix together the remaining ingredients. Add the dressing and toss to coat.

Serve immediately or chill in the refrigerator until ready to serve.

Makes approximately 3 1/2 cups. Store leftovers in an airtight container in the fridge for up to 2 days.

Side #2

Red Wine Roasted Potatoes With Grapes


8 cups/1kg of white potatoes any will do

2 medium-sized onions - halved and sliced

2 tbsp of olive oil

2 cups/300g of grapes

1/3 cup/75ml of red wine

2 tsp of fresh or dried thyme

4 large bay leaves torn into pieces

2- star anises

1 tsp of sea salt

Black pepper


Preheat the oven to 375F

Scrub the potatoes, but do not peel them. Cut them into large bite-sized chunks and put them onto a baking dish. Add the thyme, and the sliced onions on top and drizzle the onion, salt, and black pepper. Mix well and bake in the oven for 20 minutes.

Take the tray out of the oven, and drizzle the wine, followed by the grapes, bay leaves, and star anises.

Mix well, and bake for another 20-30 minutes, until golden.

Stir once more, to make sure all the juices and flavors are combined well. And serve.


The cooled leftovers will keep well in an airtight container in the fridge for up 4 days.

SWAPS: Use root vegetables such as carrots, swede, parsnips for a variation. You can swap the grapes for apple chunks.


Serving: 1servingCalories: 299kcalCarbohydrates: 37.6gProtein: 4.4gFat: 4.3gFiber: 2.2gSugar: 0.9


5 Minute Grape Sorbet

Prep:5 minutes

Total:5 minutes

Author:Sarah Bond


Serves 2

This 5 Minute Grape Sorbet comes together in just minutes and tastes like any other decadent sorbet. And the best part? You only need three ingredients!


3 cups grapes

2 Tbsp sugar or honey

1 tsp lemon zest finely grated

1 tsp lemon juice


Freeze: Remove grapes from stem and arrange onto a plate or baking sheet in a single layer. Freeze until solid, at least 4 hours.

Blend: In a food processor, puree frozen grapes, scraping down the sides as needed. Add remaining ingredients and puree until smooth.

Tips & Tricks

Store grape sorbet in a freezer-safe container for 1 to 2 months.

Variations: Change it up by adding other frozen fruit, like strawberries, cherries, or pineapple!


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