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Recipes for 2/10/22

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

Lettuce, Green Leaf FL

Green Beans FL

Cabbage, Green, FL


Yellow Onions

Yellow Squash, Fancy

Artichokes, Globe (In the Jumbo baskets)

Broccoli Crowns (In the large & Jumbo baskets)

Oranges, Valencia

Pears, DAnjou, Red

This Week’s Recipes: 2-9-2022


Entrée (Main Course)

Broiled Salmon with Cabbage and Green Beans (Meal-Prep)




This broiled salmon recipe is healthy and full of flavor. Make this quick and healthy fish recipe for an easy dinner or meal prep for lunches.



2 ½ cups green beans - trimmed

½ medium cabbage - chopped

4 teaspoons olive oil

1 ½ teaspoon onion powder

1 teaspoon Italian seasoning

½ teaspoon black pepper

½ teaspoon salt


3 medium salmon fillets

1 tablespoon olive oil

½ teaspoon Italian seasoning

a pinch of red chili flakes

Salt and black pepper to taste


¼ teaspoon garlic clove - finely grated

¼ cup mayonnaise - Whole30 complement

1 tablespoon Sriracha

1 tablespoon fresh lemon juice

salt to taste



Preheat oven to 450°. Line a large baking/sheet pan with aluminum foil and on top of it place parchment.

Place green beans and cabbage on a baking sheet and spread them evenly. Add olive oil, onion powder, Italian seasoning, salt, and pepper. Toss to coat.

Roast for about 15-20 minutes or until vegetables are tender and lightly browned, stirring halfway.


Preheat the oven on high broil.

Place a cast iron skillet under a pre-heated broiler for ten minutes.

Remove the pan from the oven and put the salmon fillets skin-side down on the heated cast iron pan.

Pour olive oil on top of the salmon filets and season it with Italian seasoning, red chili flakes, salt, and pepper.

Place the cast iron back in the oven on high broil and cook for about 8 or 10 minutes.


In a small bowl, whisk together garlic, mayonnaise, Sriracha, and lemon juice; season with salt.


Place an even amount of roasted cabbage, green beans and salmon fillets into 4 different medium glass containers. Cover with the lid and place in the fridge for up to 3 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave. Drizzle the sauce over your meal. Enjoy!

Side #1

Squash & Carrot Saute

Total Time

Prep/Total Time: 20 min.


5 servings

This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. —Sarah Gamboa, Holland, Michigan


2 medium carrots, sliced

4-1/2 teaspoons olive oil

2 yellow summer squash, sliced

1 medium onion, chopped

1 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon pepper


In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Nutrition Facts

3/4 cup: 72 calories, 4g fat (1g saturated fat), 0 cholesterol, 138mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Side #2

3 Minute Mediterranean Orange Salad (Gluten free)

Bursting with citrus and mint flavors, this is a super easy salad to make and tastes absolutely light.

Prep Time3 minutes

Total Time3 minutes

Servings 2


2 Medium Oranges - peeled

2 Sprigs of Fresh Mint

3 Tbsp Feta Cheese

2 Tbsp Walnuts - chopped

Salt - as per taste

Pepper - as per taste

Citrus Vinaigrette :

2 Tbsp Olive Oil

Juice of 1/2 Large Orange

1 Tsp Honey

1 Tsp Fresh Lemon juice


In a jar with lid, add all the vinaigrette ingredients along with few thinly chopped mint leaves.

Close the lid and shake for 30 seconds or more to mix everything evenly.

Keep the vinaigrette in fridge.

Take an orange and slice it in thin circles (or any other shape you like).

Similarly, slice both oranges and arrange in 2 plates.

Take out the chilled vinaigrette and drizzle some on both the plates.

Sprinkle with chopped mint, walnut and feta cheese.

Sprinkle salt and pepper.

Serve Fresh.


Carrot and Pear Mini Loaves



1 cup whole wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

3 ripe pears, cored

3 medium carrots (about 1 cup grated)

1/3 cup brown sugar, lightly packed

1/3 cup plain Greek yogurt

1 large egg


Preheat the oven to 400 degrees F. Lightly spray a mini loaf pan with non-stick cooking spray and set aside.

In a large bowl, whisk together the whole wheat flour, all purpose flour, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.

In the bowl of a food processor, combine the pears, carrots, brown sugar, yogurt and egg. Process until well combined. Alternatively, you can finely grate the pears and carrots and mix together with the rest of the wet ingredients in a bowl.

Add the wet ingredients to the dry and stir until just combined. Don’t overmix. Divide the batter into the prepared mini loaf pan. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. If you’re making muffins instead, it will likely take a little less time.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Meal #2

Entrée (Main Course)

Pesto Spaghetti with Summer Squash





kosher salt

1/2 lb. spaghetti

2 medium yellow zucchini (about 1 lb.)

10 oz. pesto

1/4 c. freshly grated Parmesan

1 c. cherry tomatoes, halved

Extra-virgin olive oil, for drizzling

Freshly ground black pepper


Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente.

Meanwhile, trim one end of each zucchini and insert flat end into a spiralizer. Zoodles will be extremely long; cut into approximately 7" lengths. Place in a colander and sprinkle with 1 tablespoon salt; mix, then set aside. Add drained zoodles to spaghetti for last minute of cooking time.

Drain and transfer noodles back to the stock pot and mix in pesto. Transfer to a large platter and top with Parmesan and tomatoes. Drizzle with olive oil, garnish with pepper and serve.

Side #1

Mediterranean Roasted Artichoke

Mediterranean roasted artichoke recipe with capers and roasted garlic-dill vinaigrette. Perfectly tender and delicious.


3 large globe artichokes

3 tsp lemon juice

Salt and black pepper

Extra virgin olive oil

6 garlic cloves, peeled

1 small shallot, thinly sliced

1 tbsp capers

Crumbled feta cheese to taste

For the Vinaigrette

Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)

½ cup chopped fresh dill

¼ cup fresh lemon juice

1 tsp honey

Salt and Black Pepper


Preheat oven to 400 degrees F.

To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.

As you clean the inside of each artichoke half, immediately add ½ teaspoon lemon juice to cover the surface to prevent the artichoke from discoloring.

On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.

Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it's okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.

Roast in the 400 degrees F heated-oven for 40 minutes.

Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke, and close the foils back until ready to serve. Let garlic cool.

In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.

Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!

Side #2

Broccoli Salad

PREP TIME 20 mins

TOTAL TIME 20 mins

SERVINGS 4 to 6 servings

The recipe makes a generous amount of dressing, so you may not need to use all of it.


1 teaspoon salt

5-6 cups fresh broccoli florets (about 1 pound of florets)

1/2 cup toasted slivered almonds

1/2 cup cooked, crumbled bacon

1/4 cup red onion, chopped

1 cup frozen peas, thawed (or fresh peas if you can get them)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

1/4 cup honey