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Recipes for 12/24/21

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

Jessica's Fresh Spinach

Local Bibb Lettuce

Turnips w/tops FL

Jumbo carrots



Broccoli Crowns

Local Fennel FL (In the large & Jumbo baskets)

Red Peppers

Brussel Sprouts (In the Jumbo baskets)

Fresh Basil



The real spring vegetable here is the spinach, lush and beautiful at this time of year. You can always get red peppers in a supermarket, and when you cook them for a while, as you do here, even the dullest will taste sweet. I make the pepper mixture first, then wilt the spinach in the same pan and line the tart shell with the savory mix. If you can, make the pepper and spinach filling a day ahead. It dries out a little if it sits overnight in the refrigerator and is less likely to dilute the custard.

Time 1h30m

Yield 6 generous servings

2 tablespoons extra-virgin olive oil

1 medium-size onion (yellow or spring onion), chopped

2 large garlic cloves, or 1 small bulb green garlic, peeled and minced

Salt to taste

2 large red bell peppers (about 3/4 pound), seeded and cut in thin 1-inch strips

1 teaspoon chopped fresh thyme leaves

1 generous bunch spinach, stemmed, washed in 2 changes of water, and coarsely chopped

Freshly ground pepper to taste

2 egg yolks

2 whole eggs

1 (9-inch) whole wheat pâte brisée pie crust, fully baked and cooled

Freshly ground pepper

2/3 cup milk

2 ounces Gruyère, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup)


Preheat oven to 350 degrees.

Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers and thyme. Cook, stirring often, for 5 minutes, then turn the heat to medium low and continue to cook for 5 to 10 minutes more, until peppers are very tender and sweet.

Turn up heat to medium-high and, a handful at a time, add spinach and stir until each handful wilts. If there is liquid remaining in the pan turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl. If you are making filling a day ahead, refrigerate uncovered.

Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet for easy handling. Using a pastry brush, lightly brush bottom of the crust with some of the beaten egg and place in oven for 5 minutes.

Add salt (I use 1/2 teaspoon), pepper, and milk to the remaining eggs and whisk together.

Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to avoid the custard spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Side #1

Honey & Ginger Roasted Turnips

Thick-cut bacon and a honey-ginger glaze transform turnips into a sweet, satisfying side.

Active: 15 mins

Total: 45 mins

Servings: 4


2 pounds turnips, peeled and cut into 1-inch cubes

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon chopped fresh thyme or 1 teaspoon dried, divided

2 tablespoons honey

1 tablespoon white-wine vinegar

⅛ teaspoon nutmeg

Ground pepper to taste

3 strips thick-sliced bacon, diced and cooked


Position a rack in lower middle of oven; preheat to 425 degrees F.

Toss turnips with oil, garlic, ginger and 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme) in a large bowl. Arrange in a single layer on a baking sheet. Roast until starting to brown on the bottom, about 15 minutes. Turn the turnips over and continue to roast until tender and golden, 15 to 20 minutes more.

Whisk honey, vinegar and nutmeg in a large bowl. Add the turnips and toss to coat; season with pepper. Stir in bacon and the remaining 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme).



Cream of Celery Soup SHARE



Top of Form

1 onion, finely chopped

1 clove garlic, chopped

2 tablespoons (30 ml) butter

5 cups (1.25 litres) chicken broth

4 cups (1 litre) chopped celery

1 potato, peeled and diced

4 cups (1 litre) fresh spinach, trimmed

Salt and pepper

Bottom of Form


In a large saucepan, soften the onion and garlic in the butter.

Add the broth, celery, and potato and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.

In a blender, purée the soup until smooth with the spinach. Season with salt and pepper. Strain, if desired.





1⁄2 cup butter, plus

1 tablespoon butter

1 cup pureed cooked turnip (2 medium)

1 1⁄4 cups all-purpose flour

1⁄2 teaspoon baking soda

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground nutmeg

1⁄8 teaspoon ground cloves

¼ teaspoon salt

1⁄3cup chopped walnuts


3⁄4 cup butter, plus

2 tablespoons butter

2 egg yolks

3⁄4 cup grated walnuts


To make cake: Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.

In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.

Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.

To assemble cake: In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

Meal #2


Top of Form

Bottom of Form

Parmesan chicken with broccoli and bell peppers makes for an easy, healthy sheet pan dinner!

PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes



4 6 oz. boneless, skinless chicken breasts

1 teaspoon extra virgin olive oil

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup grated Parmesan cheese


1 medium head of broccoli, cut into florets

1 large red bell pepper, chopped

1/2 medium onion, sliced

2 teaspoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup grated Parmesan cheese


Preheat oven to 400.

Prepare the chicken: Rub chicken breasts with olive oil and season with paprika, salt, black pepper and garlic powder.

Place on a large, rimmed baking sheet and top each chicken breast with 1 tablespoon of grated Parmesan cheese.

Next, combine the broccoli, peppers and onion in a large bowl. Add the olive oil and spices and toss to get everything well coated.

Spread the vegetables in a single layer on the baking sheet around the chicken (or use a separate baking sheet if it’s too crowded).

Roast at 400 for 30 minutes, or until chicken is cooked through.

Sprinkle the vegetables with the remaining 1/4 cup Parmesan cheese and serve hot.

Side #1



4 tbsp unsalted butter

1 lb turnips, halved (if smaller) quartered (if larger)

1 bunch turnip greens (or chard, collard green, kale, etc.)

kosher salt, to taste

1/2 tsp caraway seeds

Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don't need to be peeled.

1. Heat oven to 400°F. Melt 2 tablespoons butter in a 12 ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4-6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12-15 minutes. Transfer to a serving platter; keep warm.

2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1-2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook greens until wilted, 3-4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.

Side #2

Bibb Lettuce with Shaken Vinaigrette

Total: 10 min

Prep: 10 min

Yield: 4 to 6 servings


1 shallot, peeled and chopped

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 heads Bibb lettuce

1/4 cup toasted pine nuts

4 ounces crumbled blue cheese


Combine the shallot, mustard, vinegar, oil, and salt and pepper in a jar and, with an immersion blender, pulse until the shallot is chopped and the vinaigrette is emulsified. Season, to taste, with salt and pepper.

Break the lettuce leaves off the heads, put them in a large bowl or on a platter, and dress them whole with the vinaigrette. Top with the toasted pine nuts and crumbled blue cheese.







This easy Carrot Cake Cookies recipe features all the flavors of carrot cake rolled into tasty, convenient cookies.


Carrot Cake Cookies

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg, room temperature

1 1/2 tsp vanilla

1 1/4 cup old fashioned oats

1 cup all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

1/2 cup shredded carrots

1/2 cup chopped pecans or walnuts

Cream Cheese Frosting

4 ounces cream cheese, softened to room temperature

4 tbsp unsalted butter, softened to room temperature

1 tsp vanilla

2 cups powdered sugar



Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Add butter and both sugars to a stand mixer fitted with the paddle attachment. Cream until lighter in color and fluffy, 2-3 minutes.

Add in the egg and vanilla making sure to scrape the sides of the bowl.

Meanwhile in a small bowl combine oats, flour, baking soda, salt, cinnamon and nutmeg.

Slowly add the dry ingredients to the stand mixer and mix just until combined.

Fold in the shredded carrots and nuts by hand.

Portion out cookies onto the prepared baking sheet in heaping tablespoons. Lightly press down on the cookies. Bake for 11-12 minutes or until the edges of the cookies look set. They will still be a bit underdone and that is ok. The cookies will continue to cook as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes then remove them to a cooling rack to cool completely.

Once cookies are cool frost the cookies by either drizzling on the cream cheese frosting or by pipping or spreading on the frosting with a spatula.

Cream Cheese Frosting

Add butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream for 2-3 minutes or until smooth and lump free. Add in vanilla and powdered sugar and mix until smooth.

Meal # 3

Entrée (Main Course

Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis

Level: Easy

Total: 45 min

Prep: 20 min

Cook: 25 min

Yield: 2 servings


Carrot-Ginger Puree:

2 carrots, peeled and medium-diced

1 teaspoon peeled and thinly sliced fresh ginger

2 cups vegetable stock

Kosher salt and freshly ground black pepper

Zest and juice of 1 orange

Red Pepper Coulis:

1 tablespoon olive oil

1 small yellow onion, diced

2 red peppers, stemmed, seeded, and diced

1/2 cup dry white wine

1 cup vegetable stock

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh parsley leaves


1 tablespoon vegetable oil

2 (6-ounce) Atlantic salmon fillets

Kosher salt and freshly ground black pepper

1 tablespoon smoked paprika

Asparagus, Fennel and Corn Saute, recipe follows


To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.

To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.

To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.

To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet.

Side #1

Asparagus, Fennel, and Corn Saute:

3 tablespoons unsalted butter

8 stalks asparagus, blanched, and cut into 1-inch pieces

1 ear sweet corn, kernels removed

1/4 cup fennel, julienned, and blanched

Kosher salt and freshly ground black pepper

Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.

Side #2

Brussels Sprouts with Pancetta and Basil

yield: 4 SERVINGS


2 lb Brussels sprouts, trimmed and halved

1 tbsp olive oil

3 large garlic cloves, peeled and crushed

5 oz diced pancetta

1/4 cup fresh basil, chopped

1/2 tsp Kosher salt


In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 3-4 minutes, until the garlic is lightly browned. Remove garlic from the pan and set aside. Pour in the diced pancetta and cook for 2-3 minutes, stirring frequently (until it's cooked). While the pancetta is cooking, mince the softened garlic.

Stir in the Brussels sprouts and cook, covered, for 5 minutes. Remove the cover and stir. Recover and cook for an additional 2 minutes.

Remove from heat. Add the minced garlic and basil. Season with salt. Enjoy.


Fresh Ginger Cake

YIELD10 servings

TIME1 1/2 hours

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake — much like the recipe itself — ages well, its flavors melding and deepening over time. —


1 cup mild molasses

1 cup granulated sugar

1 cup neutral oil, such as grapeseed, vegetable or canola

2 ½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon freshly ground black pepper

2 teaspoons baking soda

4 ounces fresh ginger, peeled, sliced and finely chopped

2 eggs, at room temperature


Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.

In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.

In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.

Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.

Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.


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