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Recipes for 12/3/2021

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

FL Red Chard

FL Green Leaf Lettuce (In large & Jumbo baskets)

Red Jumbo Onions

Zucchini Carrots

Turnips Jewell Yams

Portabella Mushrooms (In the Jumbo baskets) Gala Apples Bananas Blueberries


Seared Portobello and Wilted Chard Over Barley Pilaf

With their meat like consistency, portobello mushrooms, served with chard and barley, make a satisfying meal.


2 onions, finely chopped

3/4 cup barley

1 teaspoon salt

4 large portobello mushrooms, stems trimmed

1/4 cup plus 2 tablespoons Marsala wine

2 cups homemade or low-sodium canned vegetable stock

2 teaspoons chopped rosemary

1/8 teaspoon freshly ground pepper

8 ounces (about 1/2 bunch) green Swiss chard leaves, cleaned and roughly chopped

1 tablespoon unsalted butter

Olive oil cooking spray


Place a medium saucepan over medium-high heat. When hot, spray with cooking spray. Add onions; stir, cover, and cook 1 minute. Add barley; cook, stirring frequently, until barley is lightly toasted, about 8 minutes. Add salt and 1 1/2 cups water. Cover, and bring water to a boil. Simmer until water has been absorbed, about 20 minutes. Remove saucepan from heat, and keep covered.

Heat a large nonstick skillet over medium-high heat. When hot, spray with cooking spray. Add mushrooms, tops up; cover, and cook 8 minutes. Turn mushrooms over; cook 5 minutes more. Transfer to a plate.

Add Marsala to skillet; cook 10 seconds. Increase heat to high; add vegetable stock, rosemary, and pepper. Cook until liquid has reduced by three-fourths and has slightly thickened, about 12 minutes. Add Swiss chard; cook, stirring once or twice, until chard has slightly wilted, 1 to 2 minutes. Transfer chard to a plate. Add butter to pan; swirl until combined. Remove the sauce from the heat.

Cut the mushrooms thinly on bias. Divide barley among 4 plates. Top each with chard, mushrooms, and sauce. Serve.

Side #1

Balsamic-Glazed Red Onions

PREP TIME15 mins

COOK TIME70 mins


SERVINGS4 servings


For the onions

4 medium red onions (1 1/2 to 2 pounds total)

2 tablespoons olive oil

2 tablespoons balsamic vinegar (See our Guide to Balsamic Vinegar)

1 tablespoon plus 1 teaspoon chopped fresh oregano

1/8 teaspoon salt

1/8 teaspoon ground black pepper

For the glaze

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

2 tablespoons olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper


Prepare the onions:

Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.

Pack onions into baking dish:

Pack the onions as tightly as you can into a 1 to 1 1/2 quart baking dish (9-inch round or oval, 8-inch square).

Sprinkle the olive oil, balsamic, 1 tablespoon of the oregano, salt, pepper evenly over the top. (No need to stir or you'll disturb the pretty arrangement!)

Roast the onions:

Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.

Make the glaze:

In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.

Pour the glaze over the roasted onions and return the dish to the oven:

Continue cooking another 10 minutes, or until the onions are very tender when pierced with the tip of a knife.


Sprinkle the onions with the remaining 1 teaspoon oregano before serving.

Side #2

Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries

Yield: 7 servings (serving size: about 1/2 cup)


3 cups (1/2-inch) cubed peeled turnips (about 1 1/4 pounds)

3 cups (1/2-inch) cubed peeled sweet potato (about 1 1/4 pounds)

2 ½ cups (1/4-inch) cubed peeled Granny Smith apple (about 1 1/2 pounds)

1 cup dried cranberries

½ cup packed dark brown sugar

1 tablespoon fresh lemon juice

Cooking spray

2 tablespoons butter or stick margarine, cut into small pieces


Preheat oven to 350°.

Step 2

Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter. Bake at 350° for 1 1/2 hours or until tender, stirring after 45 minutes.


Banana Bread Scones

From Samantha Seneviratne

PREP TIME20 minutes

COOK TIME22 minutes

MAKES8 scones


1 extra-large, extra-ripe banana, mashed (1/2 cup)

1/3 cup heavy cream, plus more for brushing

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/3 cup packed dark brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup (1 stick) cold unsalted butter, cut into roughly 1/2-inch pieces

2 1/4 ounces semisweet chocolate, chopped (1/2 cup)

1 1/4 ounces hazelnuts, toasted, skinned, and finely chopped (about 1/4 cup)

Sanding sugar for sprinkling (or turbinado or granulated)


Heat the oven to 425°F.

In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.

Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you’ve mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a craggy, 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles a good couple inches apart and brush the tops with the cream. Sprinkle with sanding sugar.

Bake until the scones are golden brown and set, about 18 to 22 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or room temperature. Scones are best the day they’re made, but any leftovers can be frozen (or stale ones can be split in half and toasted in butter in a skillet to revive them).

Meal #2

Swiss Chard Garden Salad

Prep time

10 mins

Total time

10 mins

Author: Alea


5 -6 Swiss Chard Leaves, whole or chopped

6 -8 zucchini, sliced with seeds removed

4 -6 heirloom pear tomatoes, whole

2 eggs, fried over-easy

2 -4 red or Spanish onion, halved and sliced

¼ cup blueberries, whole

¼ cup apples, cut shoestring style

¼ cup bread crumbs, homemade

Kosher salt, to taste

Fresh cracked black pepper


Pulse in a food processor two slices of rustic white bread until you get fine breadcrumbs. Using a skillet over medium heat add a tablespoon of extra virgin olive oil. When olive oil is hot, add bread crumbs a little at a time until all of the breadcrumbs are coated with olive oil. Stir bread crumbs until toasted. Add Kosher salt and fresh cracked black pepper to taste. Pour contents into a bowl and set aside.

On a serving platter arrange Swiss Chard leaves.

Add red onion, zucchini, tomatoes, blueberries and apples.

Top with fried eggs, toasted bread crumbs and grated Parmesan cheese.


Side #1

Zucchini Carrot Fritters


for 8 fritters

1 cup chickpeas

1 zucchini, grated

1 carrot, grated

2 eggs

½ cup whole wheat panko

2 teaspoons fresh basil, chopped

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

olive oil


plain greek yogurt

green onion, diced


Mash chickpeas with a fork in a large bowl. Set aside.

Grate zucchini. Place in a clean dish towel or cloth.

Grate carrots. Place in a clean dish towel or cloth with zucchini.

Squeeze out as much moisture as possible.

Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.

Stir until completely combined.

Heat olive oil in a large skillet on medium heat.

Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.

Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.

Serve with a dollop of plain greek yogurt and diced green onion.


Side #2


Garlic Honey Roasted Sweet Potatoes are a sweet and savory sheet pan dish of cubed sweet potatoes that are perfectly seasoned and glazed with butter, honey and garlic!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 6


4 medium sweet potatoes, peeled and cut into 1-inch cubes

5 tablespoons butter, melted

4 cloves garlic, minced

3 tablespoons honey

1 tablespoon dried rosemary


Preheat oven to 375˚F.

Transfer cubed sweet potatoes to a large rimmed baking sheet. Set aside.

Melt the butter; then, whisk in garlic and honey.

Drizzle the butter mixture over the potatoes; season with rosemary, salt, and pepper and toss to evenly coat.

Arrange the sweet potatoes in one single layer.

Roast for 25 to 30 minutes, or until tender.

Remove from oven.

Taste for salt and pepper; adjust accordingly.


Mexican Roasted Broccoli


Carrot Cake Bars

½ cup butter melted

1 cup light brown sugar packed

1 large egg

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon baking powder

¼ teaspoon salt

1 cup shredded carrots

Cheesecake Swirl

4 ounces cream cheese room temperature

¼ cup granulated sugar

1 large egg yolk

¾ teaspoon vanilla extract


Preheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick baking spray.

Carrot Cake Bars

Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.

In a medium bowl, add the melted butter and brown sugar. Mix to combine.

Stir in the egg and vanilla extract.

Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined.

Fold in the shredded carrots. Set aside.

Cheesecake Swirl

In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.

Add in the egg yolk and vanilla extract. Beat until smooth and creamy.


Add about half of the carrot cake batter into the pan and spread it out with an off-set spatula.

Add half of the cheesecake batter to the carrot cake batter. Do this by dropping dollops of batter over the carrot cake batter. Don’t swirl yet.

Add the remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter.

Add the remaining cheesecake batter by adding dollops on top of the carrot cake batter.

Using a knife or skewer, swirl the batters together. Swirl as much or as little as you like.

Bake for about 35-40 minutes until the edges are golden brown. There will be very little jiggle to the center.

Cool completely before cutting. Store in an airtight container in the refrigerator.

Meal # 3

Entrée (Main Course)

Creamy Banana Lettuce Salad


1 large firm banana, sliced

1/2 teaspoon lemon juice

3 tablespoons mayonnaise

1/2 teaspoon sugar

2 cups torn mixed salad greens

5 fresh strawberries, sliced

1 tablespoon salted peanuts, chopped


Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

Side #1

Glazed Carrots and Turnips

Total: 30 min

Prep: 15 min

Cook: 15 min

Yield: 4 servings


3/4 pound turnips, cut into 1-inch pieces

3/4 pound carrots, cut into 1-inch pieces

2 teaspoons unsalted butter

1/2 teaspoon sugar

Kosher salt and freshly ground black pepper


Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve

Side #2

Roasted Portobello Mushroom Caps with Apple Pecan Stuffing

2 large Portobello mushrooms, scrubbed clean

3 tablespoons olive oil, divided

1 ½ cups crusty bread cubes, about ½ inch in diameter

¼ cup finely diced onion

¾ cup chopped, peeled apple pieces, about ¼ inch in diameter

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh Italian parsley

¼ cup mushroom broth (if you can’t find any, vegetable stock will do nicely)

¼ cup roughly chopped pecans

salt and pepper to taste

Preheat oven to 400 degrees Fahrenheit. Lightly oil a medium-sized baking dish and set aside.

Remove stems from scrubbed Portobello mushrooms and reserve stems to use later. Using a spoon, gently scrape out the gills from the underside of each mushroom cap. Lightly brush both the top and bottom of each cap with olive oil and set aside.

In a medium skillet, heat 2 tablespoons olive oil over medium heat. When oil is hot, add bread cubes and sauté until crisp and browned, about 4-5 minutes. Remove bread cubes from pan and set aside.

In the same skillet, heat remaining 1 tablespoon of oil over medium-low heat. When oil is hot, add onions. Cook onions, stirring occasionally, until softened and just beginning to brown at edges, about 3 minutes. Add chopped apples, stirring and sautéing until lightly browned and just beginning to soften, 4-5 minutes.

Add bread cubes back into skillet and stir to combine. Reduce heat to low and add sage, parsley, and mushroom broth, stirring to combine. When broth has been absorbed, about 1-2 minutes, remove skillet from heat and stir in pecans. Add salt and pepper to taste.

Fill each mushroom cap with stuffing, dividing as evenly as possible. The stuffing will mound up quite a bit. Place stuffed mushrooms in prepared baking dish, and roast in oven for 25-30 minutes, until mushrooms have darkened a bit and the stuffing has become quite crisp on top.

Serve with caramelized onion mushroom gravy. Serves 2 as a main dish, 4 as a side dish.

Caramelized Onion Mushroom Gravy

2 tablespoons olive oil

½ small yellow onion, sliced into thin ribs

reserved stems from 2 portobello mushrooms, chopped medium-fine

½ teaspoon balsamic vinegar

1 tablespoon unbleached all-purpose flour

2 cups mushroom broth (if you can’t find any, vegetable stock will do nicely)

½ teaspoon chopped fresh sage

½ teaspoon chopped fresh Italian parsley

salt and pepper to taste

In a large skillet, heat olive oil over low heat. Add onions, and slowly caramelize over low heat, 15-20 minutes, stirring frequently. When onions are soft, brown, and caramelized, add chopped mushrooms. Cook, stirring frequently, until mushrooms have softened and darkened, 2-3 minutes. Add balsamic vinegar, and stir to incorporate until vinegar has been absorbed, about 1 minute.

Move onions and mushrooms to the edges of the skillet, leaving an open space in the middle. Turn heat up to medium. Sprinkle flour in the open space in the middle of the skillet, and cook flour, stirring frequently, until browned, 3-4 minutes. Slowly whisk in mushroom broth, incorporating the broth and flour into the onions and mushrooms and whisking to eliminate any lumps of flour that might initially form. Simmer over medium heat, whisking frequently, until gravy thickens, about 5 minutes. Add sage and parsley and whisk to incorporate. Add salt and pepper to taste.

Makes a tad more than 1 1/2 cups of gravy.




5 ripe Bananas (about 1 2/3 cups)

3/4 cup Granulated sugar

1/4 cup Oil

1/4 cup Milk

2 Eggs

1 3/4 cup Flour

1 tsp Baking soda plus 1 rounded teaspoon of baking soda if using a gluten-free flour

1/2 tsp Salt

1 tsp Vanilla

2 cups Fresh or frozen blueberries

1 cup Powdered sugar

2-3 tbsp Hot water


Heat your oven to 350 degrees F and spray a 15×10.5″ pan with non-stick spray.

Peel the bananas and mash them well. Stir in the sugar, oil, milk, and the eggs until they’re combined.

Add in the dry ingredients and stir. Fold in the blueberries.

Spread the batter into the prepared pan. Bake 18-22 minutes, until a wooden toothpick can be inserted in the center and come out clean.

In a small bowl or liquid measuring cup, whisk powdered sugar and hot water together until smooth and slightly runny and then set the glaze aside. (If it hardens, just microwave it for 15-20 seconds or until it’s smooth again.)

Cool completely and drizzle with glaze. Let it cool to set and then cut into squares & enjoy!


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