Recipes for 11/17/22

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

Local Green Kale,

Green Beans

Garnet Sweet Potatoes(large)

Delicata Squash,

Russet Potatoes,

Yellow, Jumbo Onions,

Mushrooms - Portabella or Button, Brussels Sprouts (In the large baskets) Pie Pumpkin Squash (In the Jumbo baskets) Celery - random baskets (possibly a couple of stalks each basket for stuffing recipes) Valencia Oranges

Meal #1

Entrée ( Main Course)

Warm Kale Salad with Delicata squash

prep time: 10 MINUTES cook time: 20 MINUTES

total time: 30 MINUTES yield: SERVES 4

Make it vegan. Use vegan parmesan cheese or just eliminate the cheese. Use maple syrup in place of honey in the dressing.

Use cubed butternut squash instead of Delicata squash if it is not available.

Use another type of kale. I used lacinato kale (also known as dinosaur kale or Tuscan kale), but you can use curly kale or red Russian kale too.


1 Delicata squash, cut into 1/4th inch thick half-moons and seeds discarded

2 tbsp olive oil, divided



2 bunches lacinato kale, removed from stems and torn into bite size pieces

2 cloves garlic

1 avocado, sliced ,optional

1/4 cup pomegranate seeds

2 tbsp pepitas

1 tbsp toasted sesame seeds

1/3 cup grated parmesan cheese

Lemon dressing

Juice of half a lemon

3 tbsp olive oil

1 tbsp honey

1 tbsp shallot, minced

Pinch of salt


Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Toss Delicata squash slices in 1 tbsp olive oil and a generous shake of salt and pepper. Arrange on prepared baking sheet in a single layer.

Roast Delicata squash for 20-25 minutes, flipping halfway through, until soft and fork tender.

Meanwhile, massage the kale for just a minute or so until it begins to soften.

Heat 1 tbsp olive oil in a sauté pan over medium heat and add the garlic. Cook garlic for 30 seconds, then add the kale.

Cook kale for 1-2 minutes, until it just begins to wilt and is bright green in color.

Prepare the dressing by adding all dressing ingredients to a small jar and shaking it up.

Transfer the kale to serving bowl, and top with roasted Delicata squash, avocado slices, pomegranate seeds, pepitas, sesame seeds, and parmesan cheese.

Pour the dressing over the salad and toss to combine. Enjoy warm!

Side #1

Homemade Green Bean Casserole

To the joy of some and the lament of others, Green Bean Casserole is a holiday staple in many households. Here, you’ll find a lighter homemade version that ditches the canned soup component. Green Bean Casserole is one dish that can also be made in advance, especially helpful on Thanksgiving.


1 pound fresh green beans, thinly sliced

salt and freshly ground black pepper, to taste

2 tablespoons butter

2 tablespoons all-purpose flour

1 large onion, thinly sliced into rings, or 1-1/2 cups French's Crispy Fried Onions

1/2 cup cream

1/2 cup grated Swiss cheese

buttered breadcrumbs


Preheat oven to 400°F. Add green beans to a large pot, and just cover with water. Bring to a boil and cook for 6 to 8 minutes, or until nearly tender. Drain beans, reserving water, and put into a shallow casserole dish. Season with salt and pepper. Add 2 tablespoons of bean water back into pot. Add butter and let it melt. Add flour and cook, stirring constantly, until thickened. Cover beans with onions, then pour sauce over onions. Pour cream over sauce and sprinkle with cheese. Stir to combine. Sprinkle buttered breadcrumbs over casserole. Bake for 20 to 30 minutes, or until golden on top.

Side #2

Vegan Mashed Potatoes

YIELDS: 6 serving(s) PREP TIME: 10 mins TOTAL TIME: 30 mins


3 lb. potatoes, peeled if desired, halved

Kosher salt

1/3 c. extra-virgin olive oil

3 garlic cloves, minced

2 sprigs fresh rosemary, plus more for garnish

6 tbsp. vegan butter

Freshly ground black pepper

Freshly chopped parsley, for serving


In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth.

Meanwhile, in a small saucepan over medium heat, heat oil and rosemary then add garlic and cook until fragrant, 1 minute. Discard rosemary and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper.

Transfer potatoes to a serving bowl and season with more pepper and garnish with rosemary and parsley.


Vegetarian Mushroom Gravy

YIELDS: 8 COOK TIME: 10 mins TOTAL TIME: 15 mins


2 tbsp. extra-virgin olive oil

1/2 onion, finely chopped

4 oz. mushrooms, finely chopped

Kosher salt

Freshly ground black pepper

1 tsp. chopped thyme

1 tsp. chopped sage

1 tsp. chopped rosemary

3 tbsp. all-purpose flour

3 c. vegetable stock


Step 1

Heat olive oil in a small saucepan over medium heat. Add onion and sauté until soft, 6 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook until soft, about 5 minutes more. Add flour and cook for 1 minute.

Step 2

Pour in 2 cups of vegetable stock and whisk to combine. Bring to simmer and cook for 5-10 minutes, until the flavors have melded, and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock.

Step 3

Taste and season with more salt and pepper if needed, then serve warm.


Creamy Pumpkin Pie

A tasty, creamy pumpkin pie that’s just perfect for the fall season. If desired, you can substitute the sugar in the pie with an alternative sweetener.

(The creaminess comes from the cream cheese mixture but don’t tell your guests; they’ll never guess the secret ingredient!)

This recipe is courtesy of The Old Farmer’s Almanac Everyday Baking.

For Crust:


Buy a pie dough or make pie dough. See how to make the perfect pie crust.

Roll your pie dough into a 13-inch circle and line a 9½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim.

As this is a “custard” pie, you need to chill and partially “blind bake”* the crust. * Blind baking: With a fork, make indentations inside the bottom an sides of the crust. Line the inside with parchment paper or foil. Add pie weights or uncooked rice or dry beans to weight down the crust. Bake in a 400* oven for 6 to 8 minutes, just until the bottom of the crust no longer looks raw. After taking it out of the oven, carefully remove the liner and weights, and reset your oven temp to 350°.

For Filling:


6 ounces cream cheese, softened

3/4 cup plus 2 tablespoons sugar, divided

2 large eggs plus 1 egg yolk, at room temperature

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1 cup mashed pumpkin

1/2 cup light cream


Preheat the oven to 350°F. Put the cream cheese and ¾ cup of sugar into a food processor. Process until smooth. Add the eggs, yolk, and vanilla. Process again, scraping down the sides of the bowl.

In a small bowl, mix the flour, cinnamon, ginger, cloves, and nutmeg with the remaining 2 tablespoons of sugar. Add to the cream cheese mixture along with the pumpkin and light cream. Purée, scraping down the sides of the bowl.

Carefully pour the filling into the pan. Place the pie on the center oven rack and bake for about 50 minutes. When done, the filling will be “set”—puffed around the edges, less so in the center. The edges will have a dull finish; the center will be shiny.

Transfer to a rack and cool completely. Refrigerate for 4 hours, uncovered, before serving. To refrigerate longer, cover loosely with tented foil.

Meal #2

Entrée (Main Course)

Vegan Meatloaf

YIELDS: 8 serving(s) PREP TIME: 20 mins TOTAL TIME: 2 hrs


1 tbsp. extra-virgin olive oil

1/2 yellow onion, finely chopped

2 stalks celery, finely chopped

1 medium carrot, peeled and finely chopped

1 c. finely chopped portobella mushrooms

2 (15-oz) cans chickpeas, drained and rinsed

1 c. panko breadcrumbs

1/4 c. freshly chopped parsley, plus more for garnish

2 tbsp. low-sodium soy sauce

1 tbsp. vegan Worcestershire sauce

1/4 c. ketchup

1/4 c. barbecue sauce

1/2 tsp. smoked paprika

Kosher salt

Freshly ground black pepper


Preheat oven to 375º and line an 5"-x-8" loaf pan with parchment paper.

In a large skillet over medium heat, heat oil. Add onion, celery, carrot, and mushrooms and cook, stirring occasionally, until vegetables are soft and most of the liquid has cooked out, 6 to 8 minutes.

Using a potato masher in a large bowl or food processor, mash the chickpeas until a rough paste forms. (A few large pieces of chickpea are OK.) Transfer to a large bowl if using a food processor.

Add cooked vegetables, breadcrumbs, parsley, soy sauce, and Worcestershire sauce to the bowl with chickpeas.

In a medium bowl, whisk together ketchup and barbecue sauce. Add half of this mixture to the bowl with the chickpeas. Season with paprika, salt, and pepper, and stir until all ingredients are evenly incorporated.

Transfer chickpea mixture to prepared loaf pan, packing the mixture in gently. Smooth top, then brush with half of the remaining ketchup mixture and bake for 30 minutes. Remove from oven, brush with remaining ketchup mixture, and bake 30 minutes more.

Let cool 10 minutes, then garnish with parsley and serve

Side #1


A Thanksgiving feast isn’t complete without a homemade sweet potato casserole. Seasoned with the tasty fall flavor of pumpkin pie spice, and finished with fluffy, mini marshmallows

10 servings 15m PREP TIME 55m COOK TIME


1/2 cup firmly packed brown sugar, divided

2 tablespoons orange juice

2 teaspoons Pure Vanilla Extract

1 1/2 teaspoons Pumpkin Pie Spice, divided

3 pounds sweet potatoes, peeled and cut into 1-inch pieces

4 tablespoons butter, divided

1/4 cup flour

1/2 cup chopped pecans

2 cups miniature marshmallows


Preheat oven to 375°F.

Mix 1/4 cup of the brown sugar, orange juice, vanilla and 1 teaspoon of the pumpkin pie spice in large bowl.

Add sweet potatoes; toss to coat. Spoon into 13x9-inch baking dish. Dot with 2 tablespoons of the butter. Cover.

Bake 45 minutes or until potatoes are slightly tender.

Meanwhile, mix flour, remaining 1/4 cup brown sugar and remaining 1/2 teaspoon pumpkin pie spice in medium bowl. Cut in remaining 2 tablespoons butter with fork until crumbly. Stir in pecans and marshmallows.

Remove casserole from oven and stir gently to coat potatoes in syrup.

Sprinkle evenly with marshmallow-crumb topping. Bake, uncovered, 7 to 10 minutes longer or until potatoes are tender and topping is golden brown.

Side #2

Vegan Stuffing

YIELDS: 8 serving(s) REP TIME: 25 mins TOTAL TIME: 1 hr 40 mins


1 loaf of crusty country bread

Cooking spray

3 tbsp. extra-virgin olive oil

1 large onion, diced

4 stalks celery, thinly sliced

6 cloves garlic, minced

2 c. vegetable stock or water

Kosher salt

Freshly ground black pepper

3 sprigs thyme, stems removed

2 sprigs sage, finely chopped

1 sprig rosemary, finely chopped


The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)

Preheat oven to 350° and grease a 3-quart baking dish with cooking spray. Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes.

Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent. Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon. Season with salt and pepper.

Mix bread with vegetable mixture and chopped herbs until well combined and transfer to prepared pan.

Cover tightly with foil and bake for 40 minutes. Remove foil and continue to bake until stuffing is golden brown and crisp on top, about 35 minutes more.

Mexican Roasted Broccoli


Rum Pumpkin Cheesecake Recipe

Love cheesecake and pumpkin pie? Have both with our outrageously delicious rum pumpkin cheesecake with maple cream!

Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings 12 servings



3/4 cup graham cracker crumbs

3 Tbsp unsalted butter melted

1 tsp cinnamon

2 Tbsp brown sugar


32 oz cream cheese softened

1 1/2 cups sugar

5 large eggs

1/4 cup all-purpose flour

2 cups pumpkin purée

1 1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp allspice

2 Tbsp spiced rum


1 1/2 cups sour cream

1/4 cup sugar

1 1/2 Tbsp pure maple syrup


To make the crust, mix graham cracker crumbs, butter, cinnamon and brown sugar together. Press mixture into bottom of 10" springform pan

Preheat oven to 325 degrees.

To make the filling, beat cream cheese using mixer with whip attachment until fluffy and no lumps remain. Add sugar gradually while mixer is on low speed. Incorporate eggs one at a time, scraping sides of bowl often. Sift in flour and spices, mix well. Add pumpkin purée and rum then beat until smooth. Pour filling into prepared crust.

Bake 30-40 minutes until edges are set and center is slightly wobbly (cake will become firmer after cooling; the middle should not be firm).

While the cheesecake is baking, mix up the topping. Whisk sour cream, sugar, and maple syrup together until smooth. Spread evenly over top of cheesecake. and return cheesecake to oven for 8 minutes. Cool completely before unmolding.


Even people who don’t love pumpkin pie will request second servings of our rum pumpkin cheesecake with maple cream recipe!

Meal # 3

Entrée (Main Course)


This beautiful, nourishing kale and potato salad features warm roasted potatoes and Brussel sprouts for delicious morsels in every bite.


For the Vinaigrette

3 tablespoons balsamic vinegar

2 tablespoons apple cider vinegar

2 tablespoons extra virgin olive oil or avocado oil (sub vegetable broth or water for oil-free)

1 tablespoon dijon mustard

1 1/2 tablespoons pure maple syrup

1/2 teaspoon sea salt