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Recipes for 12/15/22

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

Baby Bok Choy, (In the large & Jumbo baskets)

Daikon Radish

Red Beets,

Red Potatoes,

Italian Parsley,

Zucchini, Fancy

Apples, Pink Lady Extra Fancy

Valencia Oranges,

Blueberries (In the Jumbo baskets)

Meal #1

Entrée ( Main Course)

Chicken Salad with Roasted Beets and Dandelion Greens

3 pounds baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops)

1 tablespoon plus 1/2 cup extra-virgin olive oil

About 1 1/4 tsp. kosher salt, divided

1 cup walnut pieces

1 tablespoon cumin seeds

Zest of 2 lemons

3 tablespoons lemon juice

2 tablespoons chopped shallot

1/2 teaspoon pepper

3 cups shredded cooked chicken

1 1/2 qts. loosely packed tender dandelion green tops or arugula

Preheat oven to 400°. Scrub beets, pat dry, and put on a rimmed baking sheet. Toss with 1 tbsp. oil and 1/2 tsp. salt. Bake until tender when pierced, 50 minutes. Roast nuts on another sheet, stirring often, until deep golden, 6 minutes.

Let beets cool. Meanwhile, toast cumin in a small frying pan over medium heat, stirring, until a shade darker, 2 minutes. Coarsely grind in a mortar or coffee grinder. Pour into a large bowl and whisk with remaining 1/2 cup oil, 3/4 tsp. salt, the lemon zest and juice, shallot, and pepper.

Trim beets and rub with a paper towel to remove peels. Cut into wedges, putting dark ones in a medium bowl and lighter ones in another medium bowl.

Toss chicken with light beets and enough dressing to coat. Toss dark beets with some dressing. In large bowl, toss greens and nuts with remaining dressing, then gently combine with chicken mixture. Arrange on a platter and tuck in dark beets. Season with more salt to taste if you like.

Side #1

Roasted Red Potatoes

These roasted red potatoes are coated in garlic, herbs, and parmesan cheese, then oven baked to golden brown perfection. An easy and elegant side dish that takes just minutes to put together!

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes

Servings 6


1 1/2 pounds baby red potatoes halved

1/4 cup olive oil

2 teaspoons garlic minced

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon Italian seasoning

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh parsley

cooking spray


Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.

Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning, and parmesan cheese. Toss to coat.

Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35-40 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.


If you don't have baby potatoes, use large red potatoes cut into 1-inch pieces.

Side #2

Daikon Slaw

Prep Time: 10 mins

Total Time: 10 mins


1 daikon shredded

1 carrot shredded

1 cup (100g) cabbage shredded

¼ cup (20g) parsley chopped

½ cup (110g) mayonnaise

1 clove garlic minced (optional)

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon salt


To make the dressing, whisk together mayonnaise, mustard, garlic if using, lemon juice and salt.

Combine shredded daikon, carrot, cabbage, and parsley together. Then add dressing and mix well.


Larrea’s Baked Spiced Apples and Oranges

I had oranges and apples in the house and couldn't find a recipe that used them both, so I created this one. This is a great side-dish for a holiday gathering or would even be good as a dessert over French vanilla ice cream -- or even better if you cook this the night before and heat it up before serving. Enjoy!

Prep Time:25 mins Cook Time:1 hrs Total Time:1 hrs 25 mins

Yield:15 servings


5 apples - peeled, cored and diced

4 oranges, peeled and diced

1 cup brown sugar

¾ cup shredded Cheddar cheese

¾ cup chopped walnuts

¾ cup coarsely crushed buttery round crackers

½ cup butter

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

1 teaspoon baking powder

¼ cup liquid non-dairy creamer


Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.

Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.

Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

Meal #2

Entrée (Main Course)

Zucchini, Apple, and Sage Latkes With Poached-Apple Yogurt Sauce


Latkes: 3 medium zucchini (about 1 1/2 lbs.) 2 medium russet potatoes (about 1 lb.), peeled 1 medium-tart apple, peeled 8 sage leaves, julienned 3/4 cup panko 2 eggs, beaten 1 1/2 tsp. salt Pinch of white pepper 1 cup olive oil Yogurt Sauce: 1 star anise 1/2 tsp. pink peppercorns 1/4 cup honey 1 tbs. lemon juice 1 cinnamon stick 2 medium-tart apples, peeled, halved, cores removed 1/2 clove garlic, minced 3/4 tsp. salt 1 cup 2 percent Greek yogurt



Coarsely grate the zucchini, potatoes, and apple. Wrap the grated vegetables in a clean dish towel, and twist both ends over the kitchen sink to squeeze out the excess moisture. In a large bowl, combine the grated zucchini, potato, apple, sage, and panko. Add the eggs, salt, and pepper, and mix together with your hands. Shape the mixture into 2-inch patties. Heat 1/2 inch of olive oil in a large skillet set over medium heat. Cook the zucchini patties in the hot oil until both sides are golden brown, 3 to 5 minutes. Drain on paper towels. (Makes about 24 latkes.) Serve with poached-apple yogurt sauce. Sauce:

Loosely tie the star anise and pink peppercorns in cheesecloth. In a medium-heavy saucepan, combine the honey, two cups of water, lemon juice, and cinnamon, plus the cheesecloth bag, and bring to a boil, stirring occasionally. Add the apples, cut side up, reduce the heat, and simmer until soft. Remove the apples, and set aside to cool, discarding the liquid. To a blender add the apples, garlic, and salt, and blend until smooth. Chill the mixture in the refrigerator, then add the yogurt and blend until fully incorporated.

Side #1



2 tablespoons oil

1 tablespoon balsamic vinegar

2 medium potatoes

2 tablespoons fresh ginger, finely chopped

1 teaspoon garlic, finely chopped

1 head Bok choy (Oriental cabbage)

1 teaspoon flaked sea salt


Peel and chop onion. Cut off only the root end off the bok choy, then separate the leaves, and wash thoroughly, as soil often sticks to the thick white stems.

Peel potatoes and chop and prepare ginger and garlic.

Fry the onions in the oil, stirring, over high heat until they soften, then add the balsamic vinegar and stir. (Add a little more oil if necessary).

Add the chopped potatoes. Lower heat but stir frequently to prevent sticking. After about 5 minutes add the ginger, garlic, and salt.

Slice the Bok choy from the stem parts to the green leaves, including all the white stems. Add to the pan. Stir, add the salt, and let sauté without a lid for a while to prevent liquid forming.

After about 10 minutes turn heat to low and put on a lid at an angle. Gently fry until the vegetables are cooked, but it's nice if the bok choy stems are slightly al dente still.

As suggested: although this dish is quite flavorful as a side dish, you could add chopped bacon and a number of other ingredients, even mature cheese strewn over when it's cooked. Add black pepper or nutmeg, to taste.

Side #2

Apple and Orange Salad

Prep 15 minutes Total15 minutes


2 tablespoon olive oil

2 tablespoons red wine vinegar

2 1/2 tablespoon orange juice (freshly squeezed)

1/2 cup raisins

1 orange

4 apples

2/3 cup pecans (or walnuts, roughly chopped)

1/4 teaspoon salt (or to taste)

1/4 teaspoon 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.

Man Roasted Broccoli




1 1/2 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 1/2 teaspoon cinnamon

1 cup sugar

1 egg

1/2 cup sour cream

1/2 cup butter melted

1 1/4 cup blueberries

1 1/2 cup shredded zucchini


1/4 cup brown sugar

1 tablespoon flour

1 teaspoon cinnamon

1 tablespoon melted butter

1/2 cup chopped pecans


Preheat oven to 350 degrees F. Grease a 9-inch spring-form pan.

Sift together the flour, salt, baking powder, cinnamon, and sugar and set to the side. In another bowl mix together the egg, sour cream, and melted butter. Pour the egg mixture into the bowl with the dry ingredients and blend just until incorporated. Add the zucchini and blueberries and gently fold in.

Spread in the prepared spring form pan.

Prepare the topping. Mix all the dry ingredients together and add the melted butter. Mixed until all ingredients are combined. Sprinkle over top of the cake.

Bake in the preheat 350-degree F oven for 55 to 60 minutes or until a wooden pick comes out clean.

Meal # 3

Entrée (Main Course)

Blueberry Balsamic Chicken over Dandelion Greens

Prep Time:15 min Cook Time:15 min Serves 4


¼ cup blueberries, fresh or frozen

2 tbsp balsamic vinegar

2 tbsp olive oil

2 tbsp maple syrup

1 tsp Dijon mustard

1 tsp rosemary, fresh

1 lb boneless, skinless chicken breasts

4 cups dandelion greens, chopped

4 cups field or mixed salad greens

½ cup white cheese curds

¼ cup sunflower seeds, hulled, roasted, unsalted

½ cup dandelion petals, (pulled from flower head) optional

1 tbsp blueberries, fresh, for garnish

Puree blueberries, balsamic vinegar, olive oil, maple syrup, Dijon mustard and fresh rosemary in blender or food processor.

Reserve half of this vinaigrette to dress the salad (½ cup – 125 mL). Pour other half over chicken breasts in a large re-sealable plastic bag and seal. Use your hands to massage marinade into chicken pieces. Marinate in the refrigerator for at least an hour and preferably overnight.

Preheat grill over medium-high heat. Remove chicken breasts from bag and place on top shelf of bbq/grill. Grill 10-13 minutes on each side or until chicken reaches internal temperature of 165°F (74°C). Cooking time will vary based on the size of the breasts. Remove from grill and slice grilled chicken into long strips. Set aside.

Meanwhile, add dandelion and field greens to a bowl and toss with ¼ cup (60 mL) of the reserved marinade – dressing. Set aside.

To serve, spread greens over bottom of dinner plates. Top with sliced grilled chicken. Garnish each plate with the cheese curds, sunflower seeds, 1 Tbsp (15 mL) blueberries and a sprinkle of dandelion petals. Serve with the rest of the reserved blueberry balsamic vinaigrette.

Side #1

Zucchini and Radish Salad

Prep:40 min. 4 servings


1 large, white daikon radish (from an asian food store)

½ tsp onion seed

¼ tsp sweet ground paprika

salt to taste

2 tbsps peppercorns

tbsp basil (cut into strips)


Rinse the zucchini, cut in half, cut the halves lengthwise and then cut into narrow sticks. Peel the radish and cut into three parts. Halve each part and cut into narrow sticks.

Heat some oil and sauté the onion seeds over medium heat for about 30 seconds. Add the radish and sauté for another 3 minutes.

Mix in the paprika and turmeric and season with salt. Cover and simmer over low heat for about 25 minutes. Stir occasionally to make sure the radish does not burn. Remove from the heat and allow to cool.

Crush the peppercorns in a mortar. Heat some more oil, add the peppercorns and zucchini and cook over medium heat for about 5 minutes, while stirring.

Ensure the zucchini sticks do not burn. Season with salt, remove from the pan and allow to cool.

Arrange both vegetables on a plate and drizzle with yogurt. Serve garnished with peppercorns and basil.

Side #2

Beet and Potato Salad


Yield: 4 to 6 servings

¾ pound potatoes

2 large beets, roasted

1 celery rib, diced

½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed, and drained on paper towels (optional)

2 hard-boiled eggs, peeled and finely chopped

2 tablespoons minced chives

2 tablespoons Champagne vinegar or sherry vinegar

Salt to taste

2 teaspoons Dijon mustard

¼ cup extra virgin olive oil

¼ cup plain low-fat yogurt

Freshly ground pepper


Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.

Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.

In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.


Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it's made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.


Chocolate Orange Brownies

Homemade double chocolate orange brownie with fresh citrus orange zest.

PREP TIME10 mins COOK TIME28 mins TOTAL TIME38 mins



½ cup Butter softened

½ cup Orange Olive Oil or Extra Virgin Olive Oil

2 cups Sugar

1 cup Brown Sugar

4 Eggs

Orange Zest from 1 medium orange

1 cup Cocoa Powder

½ cup Cake Flour

1 cup Flour all-purpose

½ teaspoon Salt

1 ½ cups Chocolate Chunks Chocolate Chips, or Chocolate Orange, chopped

Optional: Lindt Chocolate Orange Bar Squares for tops of brownies


Preheat oven to 350 degrees.In a large mixing bowl, cream butter, olive oil, sugar, and brown sugar for 4 minutes until fluffy.

Add eggs one at a time, scraping down the sides of the bowl.

Stir in orange zest and mix.

Stir in cocoa powder, cake flour, all-purpose flour, and salt. Stir just until combined, scraping down sides of the bowl.

Stir in chocolate chunks, chocolate chips, or chocolate orange. Fold ingredients together.

Pour into 9 x 13 pan and spread batter to edges.

Bake for 26 - 34 minutes or until toothpick comes out clean. Don't overbake brownies. They will set more as they cool.

If using Lindt chocolate bars, place on top of brownies the last 3-4 minutes of baking time.

Let cool and set up for at least 20 minutes.

Cut into squares.


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