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Recipes for 12/22/22

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

Butter Green Lettuce, Local

French Green Beans (In the large & Jumbo baskets)

Festive Rainbow Carrots,

Acorn Squash,

Alfalfa Sprouts

Portabella Mushroom,

Roma Tomatoes,



Meal #1

Entrée ( Main Course)

Stuffed Portobello Mushrooms with Carrots

4 tbsps chopped walnut

120 grams gorgonzola

leeks (for garnishing)

For the carrots

1 tbsp butter

600 grams carrots

1 tbsp chopped parsley

½ tsp sugar

100 milliliters vegetable broth

For the stuffed mushrooms: clean mushrooms, cut off stems and chop stems. Mix with lemon juice, salt, pepper and walnuts. Cut Gorgonzola into slices. Place mushroom caps into a buttered baking dish and stuff with nut mixture, top with Gorgonzola. Sprinkle with leek and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.

For the carrots, peel and cut into thin sticks. Heat butter in a pan and sauté carrots for a few minutes, season with salt, pepper and sugar, sauté until carrots are glazed. Add broth and simmer until carrots are al dente. Add parsley. Serve mushrooms accompanied by carrots.

Side #1

Butter lettuce and blueberry salad

REP TIME15 mins




For the salad:

1 head butter/Boston lettuce washed and thoroughly drained

¾ cup (170 g) blueberries

¾ cup (60 g) walnuts

For the dressing:

3 tbsp olive oil

1 lemon zest and juice

1 clove garlic

½ tsp fine sea salt

3-4 grinds of black pepper


For the salad, gently tear the lettuce leaves into bite-sized pieces, into a large bowl. Add the blueberries. Chop the walnuts coarsely, then add to the bowl with the lettuce and blueberries. Set aside.

For the dressing, in a small bowl add the olive oil, lemon zest and 1 tbsp of the lemon juice. Grate the garlic on a microplate grater and add to the dressing, along with the sea salt and the black pepper. Whisk the dressing with a small whisk or fork until fully combined.

Right before serving, give the dressing another whisk, then pour onto the greens. Toss the salad gently, dipping to the bottom of the large bowl to also toss the fruit and nuts that may have settled there. Serve immediately, adding another sprinkling of walnuts, if desired


Notes: Substitutions: you can sub other nuts for the walnuts, hazelnuts are particularly good. If pears are in season, you can sub them for the blueberries. Use romaine if butter lettuce or Boston lettuce is unavailable.

Side #2



4 people


3 Roma Tomatoes

Olive Oil

Balsamic Vinegar

Minced garlic


Salt Pepper

1 (1 pound) Acorn Squash

2 Tbls Maple Syrup

1 Tbls Olive Oil

1 tsp red pepper flakes

1/4 tsp salt + 1/4 tsp

1/4 tsp ground black pepper +

1 pound pizza dough

1 cup shredded mozzarella

1/2 cup crumbled Gorgonzola

1 cup arugula

10 Basil leaves, julienned


Preheat oven to 450 degrees. Halve tomatoes lengthwise and remove seeds, (not cores). Arrange on sheet pan and drizzle with Olive Oil and Balsamic Vinegar. Sprinkle with garlic, sugar, salt and pepper. Roast for 25 to 30 minutes...but before caramelized. Reduce heat to 375 degrees. Slice the squash in half from top to bottom. Scoop out the seeds, slice into 1/2-to-3/4-inch half-moons and place in medium bowl. Toss with the syrup, olive oil, red pepper flakes, 1/4 tsp salt, 1/4 tsp pepper. Place squash on parchment lined baking sheet and bake until tender and golden, about 20 to 25 minutes. Keep temperature at 375 degrees. Roll out the pizza dough on a flour dusted piece of parchment paper to 13 inch diameter. Place the pizza and parchment on a baking sheet. Sprinkle the mozzarella and Gorgonzola cheeses on the tomato halves on top...Bake for about 20 minutes. Meanwhile remove skins from squash and dice into 1/2 inch on top of pizza and with basil leaves and continue cooking until crust is golden and browned. Top with arugula and salt and pepper/



Tomato, Basil, and Ricotta Gelati

Special dessert for Christmas

This dessert honors two good friends of the tomato—basil and cheese. Garnishes of candied cherry tomatoes and fried basil make it extra-special.


Makes 6 servings

Tomato gelato:

2 pounds medium-size deep-red ripe tomatoes (such as Early Girl), halved, seeded, cored, coarsely chopped

1 cup chilled Simple Syrup

Pinch of coarse kosher salt

Basil gelato:

1 1/2 cups Simple Syrup

3 cups fresh basil leaves (slightly packed; about 2 ounces)

6 tablespoons water

Ricotta gelato:

2 cups fresh whole-milk ricotta cheese (about 16 ounces)

1/4 cup whole milk

3/4 cup chilled Simple Syrup


1 cup sugar

1/3 cup water

12 small cherry tomatoes (such as Sweet 100s) or teardrop tomatoes

Vegetable oil (for frying)

12 fresh basil leaves

For tomato gelato:

Step 1

Puree tomatoes in processor until smooth. Strain through fine sieve, pressing on solids to release enough tomato puree to measure 2 cups. Discard any remaining puree and solids in strainer. Add 1 cup chilled Simple Syrup and pinch of coarse kosher salt to strained tomato puree; stir to blend.

Step 2

Transfer tomato mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.

For basil gelato:

Step 3

Bring 1 1/2 cups Simple Syrup to simmer in small saucepan. Remove from heat; add 3 cups basil leaves to syrup and stir until wilted. Transfer basil mixture to bowl and refrigerate until cold, about 2 hours. Puree basil mixture and 6 tablespoons water in blender until smooth.

Step 4

Transfer basil mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.

For ricotta gelato:

Step 5

Combine ricotta cheese and milk in processor, puree until smooth. Add 3/4 cup Simple Syrup and process until blended and smooth.

Step 6

Transfer ricotta mixture to ice cream maker and process according to manufacturer's instructions. Transfer gelato to container; cover and freeze until firm, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.

For garnish:

Step 7

Stir 1 cup sugar and 1/3 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until color is medium amber (not deep amber), occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes. Remove pan from heat. Gently drop tomatoes into hot caramel syrup, tilting pan to coat. Using fork, quickly lift out tomatoes and transfer to sheet of foil. Cool tomatoes completely. DO AHEAD: Candied cherry tomatoes can be made 5 hours ahead. Let stand at room temperature.

Step 8

Pour enough vegetable oil into heavy small saucepan to reach depth of 1 inch. Attach deep-fry thermometer to side of saucepan. Heat oil over medium heat to 350°F. Add basil leaves and fry just until translucent, about 2 minutes. Using slotted spoon, transfer basil to paper towels to drain. DO AHEAD: Can be made 5 hours ahead. Let stand at room temperature.

Step 9

Using 1- to 1 1/2-inch ice cream scoop, spoon out 1 scoop of each gelato into shallow bowls or glasses. Garnish with candied cherry tomatoes and fried basil leaves and serve

Meal #2



15 minutes


1 dry pint Tomatoes, halved

2 medium acorn squash, cleaned & halved

1 ½ cups baby arugula, packed

1 ¼ cup cooked quinoa

1 15 oz can chickpeas, drained & rinsed

3 scallions, thinly sliced

1 lemon, for zest & juice

3 oz feta cheese

4 tbsp olive oil, divided in half

Salt & pepper to taste



15 minutes




Preheat oven to 450º F with the rack in the center. Brush the squash flesh with olive oil and season with salt and pepper. Place cut side up on a baking sheet and roast for 45 minutes or until the squash is caramelized and tender. Set aside to cool.


While the squash is roasting, whisk together olive oil, lemon zest and lemon juice in a large bowl. Add the chickpeas, tomatoes, scallions, salt and pepper. Allow the ingredients to marinate while the squash is finishing roasting. Before serving, fold in the quinoa, feta and baby arugula. Season to taste with salt and pepper.


Fill each acorn squash half with quinoa salad and serve.s



45 minutes


Side #1


Yield: 4 servings



1 acorn squash

2 teaspoons olive oil

kosher salt and fresh ground pepper


1 lb lean ground turkey

1 tablespoon olive oil

2 carrots, minced

1 onion, minced

3 garlic cloves, minced

3 handfuls chopped kale

1 28 oz can crushed tomatoes

1 15 oz can tomato sauce

1 tablespoon oregano

salt and pepper, to taste


Preheat oven to 425 degrees.

Carefully cut acorn squash in half, then cut halves into quarters. Scoop out seeds and discard. Place on baking sheet and drizzle olive oil over top of each quarter. Sprinkle with salt and pepper and bake in oven for 30 minutes.


In a large skillet or medium saucepan, heat oil over medium heat. Add onions, garlic and carrots and cook for about 5-7 minutes until soft.

Increase to medium-high heat and add turkey to vegetables, crumbling with a wooden spoon or spatula. Cook turkey meat until no longer pink.

Add kale to turkey mixture, one handful at a time. Each time you add the kale, carefully stir into meat mixture until it starts to wilt down.

Once kale is wilted, add crushed tomatoes and tomato sauce. Add oregano, a big pinch salt and fresh ground pepper and bring to a slow boil. Reduce to low heat and let simmer for about 15- 20 minutes, stirring occasionally. Taste for salt and pepper and adjust to your liking.

Side #2

Blueberry Carrot Smoothie


▢4-5 baby carrots

▢4-5 strawberries with greens cut off

▢15-20 blueberries - a big handful fresh or frozen

▢½ cup greens- big handful

▢3-4 ice cubes

▢6 oz coconut water - or your choice of liquid


Place the ingredients into your blending device as listed above

Blend until smooth



Healthy Carrot Cake Muffins with Cream Cheese Glaze

Healthy carrot cake muffins packed with carrots, coconut, raisins and nuts. These deliciously moist carrot cake muffins are naturally sweetened with pure maple syrup and applesauce. Top them with a light cream cheese glaze for a delicious snack or healthy treat!


Dry ingredients:

1 1/2 cups whole wheat pastry flour or white whole wheat flour (all purpose flour or all-purpose gf flour also works!)

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Wet ingredients:

1 cup finely shredded carrots (from about 2-3 carrots)

1/2 cup pure maple syrup

1/3 cup natural unsweetened applesauce (or sub 1 mashed ripe banana)

1 egg

2 tablespoons olive oil (or melted coconut oil, walnut oil or avocado oil)

1 teaspoon vanilla extract

1/2 cup unsweetened almond milk or coconut milk (any milk will work)

Optional mix-ins:

1/2 cup unsweetened shredded coconut

1/2 cup raisins

1/4 cup chopped walnuts or pecans

For the glaze:

4 oz light cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1-2 tablespoons almond milk, to thin glaze


Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray.

Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.

In a separate large bowl, add carrots, maple syrup, applesauce, egg, oil and vanilla. Whisk to combine wet ingredients then slowly stir in milk and flour mixture until just combined.

Fold in shredded coconut and raisins if you'd like. Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 10-20 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and 1 tablespoon of milk; stir again and add more milk if necessary, until glaze reaches desired consistency; not too runny and not overly thick.

Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with shredded coconut or walnuts/pecans if desired. Makes 12 muffins

Meal # 3

Entrée (Main Course)

Stuffed Acorn Squash with Sausage

This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra-delicious!

PREP:15 mins

COOK:55 mins

TOTAL:1 hr 10 mins

SERVINGS: 4 servings


For The Squash:

2 acorn squash halved through from the stem to the base and seeds removed

4 teaspoons olive oil

Kosher salt and ground black pepper

1/2 tablespoon olive oil

For The Filling:

1-pound Italian chicken or turkey sausage about 2 links, casings removed, sweet or spicy (we use spicy)

8 ounces baby bella mushrooms finely chopped

1 small yellow onion chopped

1 medium sweet-crisp apple cored and finely diced (peel off or on; I left it on)

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

2 cloves minced garlic

1 tablespoon chopped fresh sage thyme, or a mix (plus additional for serving)

½ cup shredded Parmesan cheese


Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle, and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.

While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.

Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.

When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted, and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.


TO STORE: Place in an airtight storage container in the refrigerator for up to 3 days.

TO REHEAT: Place stuffed acorn squash in a baking dish with a small amount of water in the bottom. Rewarm in the oven at 350 degrees F for about 15 minutes, or until hot.

TO FREEZE: Place one half of cooked stuffed squash into a quart size freezer bag and remove as much air as possible. Put in the fridge until well chilled, and then transfer to the freezer for up to 3 months.

TO REHEAT FROM FROZEN: To reheat, remove a frozen squash half, and place it in a covered casserole dish. Bake at 350 degrees for and 45 to 50 minutes (from frozen). Add additional cheese as desired in the last 10 minutes of baking. You can also reheat the squash half in the microwave on high for 5 to 7 minutes.

If you prefer, you can let the squash half thaw overnight in the refrigerator and rewarm according to the “To Reheat” directions above.

Side #1

Easy Cold Green Bean Salad

Prep Time:10 mins Cook Time:10 mins Additional Time:1 hrs Total Time:1 hrs 20 mins



2 pounds fresh green beans, trimmed

½ cup balsamic vinegar

⅓ cup extra-virgin olive oil

1 small, sweet onion, thinly sliced

1 clove garlic, minced

2 teaspoons chopped fresh parsley

1 teaspoon white sugar

1 teaspoon salt

freshly ground black pepper to taste


Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.

Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.

Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.

Side #2





3 T. white wine vinegar

3 T. water

1 T. honey

2 tsp. extra-virgin olive oil

1/8 tsp. salt

1/8 tsp. pepper


About 6 c. torn green leaf or romaine lettuce

2 c. sliced strawberries

2 c. blueberries

1/4 c. sliced almonds


Combine all dressing ingredients in a small bowl; whisk until well combined. {Or, place in a jar and shake until well mixed.}

Combine strawberries, blueberries, and greens. Add dressing and toss to coat. Sprinkle with sliced almonds.

Serve immediately.


Once this salad is dressed, the strawberries begin to break down quickly from the vinegar. I recommend tossing the salad with the dressing right before serving.

If you need to prepare the salad in advance, combine the greens, blueberries, and almonds but keep the strawberries in a separate bowl. Add the strawberries and dressing at the time of serving.


Healthy Blueberry Banana Bread


for 10 slices

3 ripe bananas

2 eggs

½ cup 2% plain greek yogurt

⅓ cup honey

1 teaspoon vanilla extract

1 teaspoon baking soda

1 ½ cups wheat flour

1 cup blueberry


Preheat the oven to 350˚F (180˚C).

In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.

Add flour and mix.

Add blueberries and gently fold into mixture.

Pour the batter into a greased 9 x 5-inch (23 x 13 cm) bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)

Allow to cool for 15 minutes before serving.



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