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Recipes for 2/16/23 Veggie Basket

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

Meal #1

Entrée ( Main Course)

Shredded Swiss Chard and Roasted Beet Salad

PREP TIME 5 minutes COOK TIME 30 minutes SERVINGS 4 servings

The perfect root veggie salad!


4 cups Shredded Swiss Chard

3 Fresh Beets peeled, cubed, and roasted

1/2 cup Shelled Pistachios

1 tablespoon Extra Virgin Olive Oil EVOO

1/8 cup Balsamic Vinegar

1/8 cup Fresh Orange Juice

Kosher Salt & Cracked Pepper


Roasted Beets

Preheat oven to 375 degrees Fahrenheit.

Line a baking sheet with aluminum foil.

Cut the ends of the beets off and peel with a potato peeler.

Cube the beets into 1-inch pieces.

Toss the beets with the EVOO, sprinkle with salt and pepper.

Spread on the baking sheet so that the cubes are not touching each other.

Roast at 375 F for 30 minutes.


Toss all ingredients together and enjoy

Side #1

Simple Sautéed Broccoli and Green Beans

A perfect flavorful vegetable side dish to pair with any meal! Eat your veggies!

PREP TIME 10 mins COOK TIME 15 mins TOTAL TIME 25 mins

SERVINGS 5 servings


1 small head of broccoli chopped into florets

1 lb fresh green beans

1 white onion chopped

4-6 cloves garlic minced

1 tsp cumin ground

1 tbsp ranch seasoning

1/4 cup fresh parsley chopped

salt & pepper

1/3-1/2 cup water


Pre-heat pan on low-medium heat.

Add 1-2 tablespoons of oil (depending on how large your head of broccoli is).

Add broccoli florets and green beans. Toss in oil, so that vegetables are evenly coated.

Toss occasionally for about five minutes, while vegetables become tender.

As broccoli and green beans begin to soften, add 1/3-1/2 cup of water to your pan.

Toss broccoli and beans, and let the water steam the vegetables for about 3 minutes.

Once water is nearly evaporated, add minced garlic, and chopped white onion. (*see notes*)

When onions and garlic have begun to soften slightly, add fresh parsley, cumin, ranch seasoning, salt, and pepper.

Remove from heat, serve, and enjoy!


*I add my garlic and onions towards the end to avoid them cooking too long. I like to keep the crunchiness of the vegetables as much as possible, for two reasons. One, I don’t enjoy eating mushy vegetables, and two, it also preserves the nutrient content of the vegetables the less it has been cooked!

If you prefer to have more fully cooked garlic and onions in your dish, feel free to add them in with your broccoli florets and beans at the beginning of cooking.

Side #2

Roasted Roma Tomatoes

Simple, fresh ingredients that are amazing together. Roast tomatoes in the oven or on your grill; you want them cooked but still firm, definitely not mushy.

Prep Time:15 mins Cook Time:15 mins Total Time:30 mins Servings:4


8 roma (plum) tomatoes, cut in half and seeds removed

¼ cup extra-virgin olive oil

2 tablespoons chopped garlic

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh oregano

salt and black pepper to taste

½ cup crumbled feta cheese


Preheat an oven to 375 degrees F (190 degrees C).

Mix together the tomatoes, olive oil, garlic, parsley, basil, oregano, and salt and pepper in a bowl, working the seasonings into the cavities of the tomatoes. Place the tomatoes, cut sides up, on a baking sheet, and sprinkle each tomato with about 1 tablespoon of feta cheese.

Bake the tomatoes in the preheated oven until cooked but still firm, about 15 minutes.


Instead of using feta, substitute smoked gouda cheese.



This recipe for Swede Nutmeg Cake shows you how to use rutabaga to make a delicately spiced cake that gets topped with a sweet brown butter frosting.


1 cup (150g) packed raw peeled and grated swede (rutabaga)

3 eggs

¾ cup sugar 175 gbananas

½ cup plain yogurt 100g

½ cup vegetable oil 100ml

2 teaspoons vanilla extract

2 ½ cups all-purpose flour plain flour (250g)

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground nutmeg

½ teaspoon salt


3 cups powdered icing sugar ( Confectioner sugar)

2 teaspoons vanilla extract

3-4 tablespoons milk

½ cup 115g butter, at room temperature


4 tablespoons salted hazelnuts chopped


For the cake:

Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.

Beat the eggs, sugar, yogurt, oil, and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.

Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.

For the frosting

Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.

In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.

Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.

Meal #2


"This recipe comes from "Quick and Easy Low-Carb Cooking" by Nancy Hughes. It is easy to prepare and economical. Low in carbs it is perfect for those watching their carb intake. I used lemon pepper to reduce the sodium; however, you can use salt and pepper if preferred."

Ready In: 1hr 15mins Serves:4


8 skinless chicken drumsticks, rinsed, and patted dry

1 medium green bell pepper, thinly sliced

2 medium yellow onions, thinly sliced

1 -2 garlic clove, finely minced

2 medium lemons

1 1⁄2 teaspoons dry oregano leaves

3⁄4 teaspoon lemon pepper

paprika, to taste


Preheat oven to 350 degrees F.

In a 9x13-inch baking pan, combine chicken, bell pepper, onion, and garlic; squeeze the juice of one lemon evenly over chicken and vegetables.

Mix 1 teaspoon lemon zest, oregano, lemon pepper and paprika.

Lightly coat all with cooking spray and bake, uncovered, for 30 minutes.

Turn chicken and cook 30-40 minutes longer.

or until chicken is no longer pink in center.

When chicken is done, place on serving platter; add juice of the remaining lemon to vegetables and pan drippings.

Stir to blend, scraping bottom and sides of pan; spoon mixture over chicken and serve.

Side #1


Low carb version of the classic parmesan potato stacks. These rutabaga stacks are turned sideways for an extra crispy outer edge and a cheesy soft center.

Servings: 8 PREP: 10 MINS COOK: 55 MINS TOTAL: 1 HR 5 MINS


2 pounds rutabagas

¼ cup extra-virgin olive oil

2 cloves garlic minced

8 sprigs fresh thyme leaves removed

1 teaspoon Kosher salt

½ teaspoon Black pepper

½ cup Fresh grated parmesan divided

⅓ cup vegetable stock


Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.

2 pounds rutabagas

Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.

¼ cup extra-virgin olive oil,2 cloves garlic,8 sprigs fresh thyme,1 teaspoon Kosher salt,½ teaspoon Black pepper,½ cup Fresh grated parmesan

Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the vegetable stock. Cover with foil and bake until the edges and tops are golden brown, and the center is tender about 45 to 55 minutes.

Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.

Side #2


Beet greens and the ever so colorful and beautiful Swiss chard together make for an excellent combination.

Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins


2 cups of chopped Swiss chard

1 cup of Beet greens chopped fine

1 Beet chopped fine

1bay leaf

1/2 tsp of black pepper

1 red chili to grind and 1 to sauté ( optional)

1/4 cup coconut powder/ or grated coconut

1/2 cup of cashew, hazelnut, & almond milk (optional) (available in TJ’s)

1 tsp of coconut /sesame oil) for cooking and 1 for tempering

2 cups of water


In a saucepan, lightly fry the coconut, chili pepper and bay leaf in a tsp of oil

Pour a cup of water and grind and set aside

To the same pan, add the greens and stir for a couple of minutes

Add 1 cup of water and allow it to cook for a few minutes

At this point, add the salt and stir in

Now add the ground coconut mix and allow all of it to come to a boil or two.

Remove from flame and transfer to a serving bowl

Temper with a tsp of oil some mustards seeds, cumin and 1 red chili

Serve with couscous, rice or chapatis.

Mexican Roasted Broccoli


Healthy Banana Smoothie

Blend lemon, honey, yogurt and a banana for a super smoothie recipe and a big boost of energy to take on any activity. Our fans love my healthy Chiquita Banana Smoothie recipe and I hope you enjoy it too!

2 whole Bananas, with brown peels*

3 cups ice

1 cup non-fat milk or unsweetened almond milk

1/2 lemon juice

1 tbsp honey


Pour all ingredients in blender pouring ice in last.


Blend on high for 30 seconds or until smoothie thickens.


Enjoy your Healthy BananAde Smoothie. * Brown bananas work well for smoothies; however, you can use less ripe bananas too, such as yellow bananas with brown flecks.

Meal # 3

Entrée (Main Course)

Zesty Tomato and Orange Sauce


3 lbs. and 10 oz of tomatoes (any variety that you like or have is fine)

½ white or yellow onion

1 orange

salt (pepper, and a big pinch of cayenne)


First heat a large pot of water to boiling. Have another bowl of cold water with ice set to the side. Remove the stem area and slice a small X in the bottom of each tomato.

Blanch the tomatoes in the boiling water for 30-45 seconds, until you see the skin beginning to peel off. Remove to the cold water.

Repeat until you’ve blanched all the tomatoes. Then peel off the skins.

Cut a whole onion in half, and the half you plan to use, remove any papery skin but leave the onion intact so it’s all one big piece (if it falls into two pieces over time, that’s fine). Peel the skin from the orange. I use a potato peeler to do this and it works well. You’re looking to get big, long pieces of orange skin, but not much of the white pith underneath. A little bit is OK but aim to get mostly the orange skin and not the white pith as it can be a little bitter. Give the tomatoes a rough chop or blend for a couple seconds in a blender.

In a large pot combine the tomatoes, onion, and orange skins. Season with just a little salt and pepper, but don’t go crazy as we’ll add more later. Cook over low/medium heat for 1 hour to 1 hour 15 minutes. The tomatoes will break down and much of the liquid will reduce.

Remove the onion and orange skin pieces from the pot. Add the juice from half the orange (about 2 tablespoons). Taste and add salt and pepper plus a big pinch of cayenne.

Serve this over pasta, gnocchi, or use as pizza sauce. You can refrigerate anything you don’t use that day in an airtight container for up to three days. If you plan to store this for longer, I would freeze in a Ziplock bag or other airtight container.

Side #1

Roasted Rutabaga with Italian Herbs

Prep:15 minsCook:40 minsTotal:55 mins

4 servings


1 rutabaga (large, about 6 inches in diameter)

3 Tbsp. olive oil

1 Tbsp. herb mix (dried Italian)

2 tsp. kosher salt

1 tsp. sugar


1 large rutabaga, about 6 inches in diameter

2 to 3 tablespoons olive oil

1 tablespoon Italian seasoning mix

2 teaspoons kosher salt

1 teaspoon sugar

Gather the ingredients.

Preheat the oven to 400 F.

Peel the rutabaga and cut into 1/2 inch cubes.

Place the rutabaga cubes in a large mixing bowl and drizzle with olive oil.

Cover the bowl with a plate and shake to coat the rutabaga with oil. If needed, drizzle a bit more oil to get a good coating on all of the pieces.

Sprinkle the rutabaga with the Italian herb mix, salt, and sugar and shake again to evenly distribute.

Transfer the rutabaga to a parchment-lined or nonstick baking sheet.

Roast in the center of the oven until the edges brown and the rutabaga is tender (about 30 to 40 minutes). Stir it about halfway through to minimize sticking.

Side #2

Roasted Fresh Beets with Peppers and Onions


3-6 fresh beets, depending on size

1 red onion, sliced

1 green bell pepper, cut into strips

Olive oil


Balsamic Vinegar

Salt and Black Pepper


Wash and cut ends off beets. Place in foil lined disposable pans.

Pour olive oil on each one and season with salt and black pepper. Enclose in the foil and bake at 350 for 45 minutes or until you can insert knife easily through it.

Remove from oven, open foil and let cool.

Meanwhile in large skillet, drizzle little olive oil in pan.

Sauté the red onion and pepper for 3 minutes (want it crispy and not too wilted.)

Add 2-3 T. of sugar or honey and about ⅓ c. vinegar.

Simmer for about 2 minutes. Remove from heat.

Peel beets and either cut into slices or dice shape.

Mix beets into peppers and onions. The juice that is in the pan from roasting beets, pour into your skillet.

Taste for seasoning.

Serve warm.


*****Some people like to serve chopped boiled eggs with this. You can store and later serve over fresh spinach as a salad topped with feta cheese


Chocolate Beet Cookies


3 cups ground up oats, I used my blender to grind up Old Fashioned oats

3 teaspoons baking powder

1 1/4 cup brown sugar

1 teaspoon salt

2 eggs at room temperature

1 cup melted dark chocolate - I melted mine in a microwave at 30 second intervals, or semi-sweet

1/2 cup beet puree, I roast a bunch of beets at 375 degrees for 45 minutes and freeze and store till needed

1/3 cup melted coconut oil


Preheat oven to 400 degrees

Line a baking tray with parchment paper

Mix the oats, baking powder, salt and brown sugar with a spoon

Then add in the eggs, melted dark chocolate, coconut oil and beet puree

Form into circles and slightly flatten before placing on parchment paper

Bake for 12 minutes

Drizzle melted chocolate on top


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