top of page

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

8 portobello mushroom



2 tsps lemon juice

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

Preparation steps

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

Entrée (Main Course)



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

Enjoy! cake muffins


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