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Recipes for 12/8/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Rainbow Chard,

Jersey Sweet Potatoes, Large

Portabella Mushrooms,

Red Onions, Jumbo

Green Cabbage, (In the large & Jumbo baskets)

Purple Top Turnips,

Fresh Chives

Granny Smith Apples, Extra Fancy

Lemons, Fancy (In the Jumbo baskets) Bananas

Meal #1

Meal #1

Entrée ( Main Course)

Sweet Potato Hash Stuffed Portobello Mushrooms

Active:40 mins Total:40 mins Servings:4


4 large portobello mushrooms

3 tablespoons extra-virgin olive oil, divided

¾ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 large, sweet potato, peeled and diced

¼ cup water

1 large apple, peeled and diced

1 medium red bell pepper, diced

½ cup chopped shallots

1 teaspoon poultry seasoning

½ cup chopped walnuts, toasted

1 tablespoon chopped fresh parsley


Preheat oven to 425°F.

Remove stems from mushrooms. Set the caps aside and chop the stems.

Lightly brush the mushroom caps with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add sweet potato and water. Cover and cook, stirring occasionally, until just cooked through, 6 to 8 minutes. Uncover and stir in the remaining 1 tablespoon oil, the chopped mushroom stems, apple, bell pepper, shallots, poultry seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until soft, about 5 minutes. Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling. Serve.

Side #1

Roasted Cabbage with Chive-Mustard Vinaigrette

In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread

Total:30 mins Servings:4


½ medium green cabbage (1-1 1/2 pounds), outer leaves removed

1 tablespoon extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon freshly ground pepper

2 teaspoons Dijon mustard

2 teaspoons white balsamic or white-wine vinegar

1 teaspoon lemon juice

¼ teaspoon freshly ground pepper

⅛ teaspoon salt

3 tablespoons minced fresh chives

2 tablespoons extra-virgin olive oil


Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.To prepare cabbage: Cut cabbage half into four wedges and cut out any thick core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Place the wedges flat-side down on the prepared baking sheet.

Roast the cabbage for 12 minutes. Carefully flip over (it's OK if it falls apart a little) and roast until browned on both sides, about 8 minutes more.

To prepare vinaigrette: Combine mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil; stir until well combined.

Transfer the cabbage to a serving plate (or plates) and drizzle with the vinaigrette while still hot. Serve hot or room temperature.

Tips: Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Side #2

Quick Pickled Turnips

Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

Total:40 mins Servings:10


3-4 small turnips (about 12 ounces), peeled and very thinly sliced

½ cup quartered and thinly sliced red onion

3 cloves garlic, smashed and peeled

1 cup white-wine vinegar

1 cup hot water

1 tablespoon sugar

10 whole black peppercorns

1 teaspoon salt

1/4-1/2 teaspoon crushed red pepper (optional)


Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.

Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.

Make Ahead Tip: Cover and refrigerate for up to 2 weeks.



Caramel Apple Cookies are a delicious, frosted cookie chock full of fresh apples topped with the yummiest Caramel Frosting you’ve ever tasted. Looks like a cookie but tastes like a Caramel Apple!

yield 36 COOKIES prep time 15 MINUTES cook time 15 MINUTES total time 30 MINUTES


1 cup Butter (Sweet Cream Salted, softened)

1 cup Granulated Sugar

1/2 cup Brown Sugar

2 Large Eggs

1 teaspoon Vanilla Extract

3 cups All-Purpose Flour

2 1/4 teaspoons Cinnamon

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 heaping cup finely diced and peeled Tart Apples (we use Granny Smith Apples)

1 batch of our The Best Caramel Buttercream Frosting* below

8-10 Kraft Caramel candies


Step 1: Peel and dice a tart apple – we used Granny Smith Apples. You will need a heaping cup of finely diced apples for these yummy Apple Cookies. Step 2: In a large bowl, cream the butter, brown sugar, and granulated sugar until the batter is light and fluffy (about 3 minutes.) Beat in the eggs and the vanilla extract for another 3 minutes. Mix in the cinnamon, the baking powder, the baking soda, and the salt. Mix well. Add 1 1/2 cups of flour and mix until combined. Add in your heaping cup of apples and mix with a spoon. Step 3: Add the remaining 1 1/2 cups of flour and combine until the flour is completely incorporated into the cookie dough

Step 4: Bake the cookies in a 375-degree oven for 13-15 minutes or until they are golden brown around the edges. Step 5: Allow the cookies to cool completely before frosting.

Step 8: Frost the Apple Cookies with the Caramel Frosting. Step 9: Drizzle the melted caramel over the Caramel Frosting as a final touch to these yummy Apple Cookies.


yield 2 1/2 CUPS

prep time 10 MINUTES cook time 10 MINUTES total time 20 MINUTES

Sweet, creamy and delicious, our The Best Caramel Buttercream Frosting tastes great on nearly every type of cake, cupcake or cookie.


1 cup Brown Sugar

1/2 cup Butter, cubed

1/4 cup Milk

2 to 2 1/2 cups Powdered Sugar


In heavy saucepan, combine the brown sugar, butter and milk.

Cook and stir over a low heat until the brown sugar is dissolved.

Increase the heat to medium. Do not stir.

Cook for 3-6 minutes until either bubbles form in the center of the pan or the mixture turns amber.

Remove from the heat and transfer the caramel mixture to a small bowl.

Cool to room temperature.

Add caramel mixture to a mixer.

Gradually mix in powdered sugar until combined, creamy and the correct consistency.

Meal #2

Entrée (Main Course)

Turnips with Cabbage and White Beans

Serves 6 (1 cup each)


1 tablespoon olive oil

1 cup turnips, peeled and cubed

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1/2 medium onion, thinly sliced

1/2 teaspoon salt

1 15 ounce can white beans, drained and rinsed

4 cups green cabbage, thinly sliced

1/4 cup water

1 tablespoon cider vinegar (or white vinegar)

1/2 teaspoon ground black pepper

1/2 cup Parmesan cheese, grated


Heat a large skillet over medium-high heat. Add oil.

Add turnip, thyme, onion, and salt. Saute for 2-3 minutes.

Reduce heat to low, cover, and cook until turnips are slightly tender, about 6 minutes. Stir occasionally.

Increase heat to medium-high and add beans. Cook 2 minutes to warm through.

Add cabbage, water, vinegar, and pepper. Cook until cabbage is slightly wilted, stirring occasionally. Top with cheese.

Recipe Tips

Pair this side with roasted chicken or pork or make it a vegetarian entree by serving over brown rice.

Side #1



1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon allspice

1 teaspoon kosher salt

2 ½ pounds small to medium sweet potatoes

2 tablespoons extra-virgin oil oil


1 small handful chives

1 cup sour cream or crème fraiche

¼ teaspoon kosher salt

Preheat the oven to 450˚F.

Roast the potatoes: in a small bowl, mix the garlic powder, oregano, allspice, and kosher salt.

Wash the sweet potatoes, keeping the skins on. Slice each potato in half crosswise and then half again lengthwise. Place each piece cut-side down and slice it into 3 wedges, for a total of 12 wedges per potato. In a large bowl, mix the potatoes with the spice mix and olive oil.

Line a baking sheet with parchment paper or a silicone mat, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes, until tender and starting to become crisp and browned (no need to stir).

Make the chive cream: thinly slice the chives and mix them with the sour cream and kosher salt. Taste and add additional salt if desired.

Serve the wedges warm from the oven, along with the chive cream.

Tips + Tricks: They recommend using cashew cream for keeping this vegan (in place of the sour cream). I also only had yogurt on hand and used it strained in place of the sour cream.

Side #2

Rainbow Chard Bowls

Prep time 10 mins Cook time 15 mins

Total time25 mins

Serves: 2


1 cup uncooked whole wheat orzo

1+ tablespoons olive oil

1 garlic clove, minced

½ teaspoon Dijon mustard

A few squeezes of lemon

1 small bunch of rainbow chard (about 4-5 leaves)

⅓ cup feta cheese

¼ cup toasted walnuts

Sea salt and fresh black pepper


Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside.

Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

In a medium bowl add 1 tablespoon olive oil, minced garlic, dijon mustard, lemon, salt and pepper. Once your orzo is done cooking, drain it and then add it to this bowl and toss. (the heat of the pasta will gently cook the raw garlic). Taste, adjust seasonings and set aside.

In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted (less than 2 minutes). Finish with a squeeze of lemon and remove from heat.

Assemble bowls with orzo, chard, feta and toasted walnuts.

Mexican Roasted Broccoli


Apple Oatmeal Bars

If you love apple crisp you'll adore these Apple Oatmeal Bars! Full of oats, cinnamon and apples these bars a quick, easy and full of flavor!

Prep Time10 mins Cook Time30 mins Total Time40 mins