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Recipes for 2/17/22

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

Green Kale FL

Romaine, Lettuce, FL (In the large & Jumbo baskets)

Mushrooms, Portabella

Peppers, Bell, Green,

Red Potatoes,

Eggplant, Globe

Roma Tomatoes, (Plum)

Cilantro, FL

Celery (In the Jumbo baskets)


Golden Delicious Apples,

Meal #1


Mushroom, Eggplant, and Potato Curry


1 Tbsp olive oil

1 onion roughly chopped

1 large potato cut into small chunks

1 eggplant cut into medium chunks

1 cup mushrooms chopped

2-4 Tbsp curry paste depending on how hot you like

2/3 cup vegetable stock

1 1/3 cup coconut milk

cilantro chopped


Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the eggplant and mushrooms, then cook for a few more minutes.

Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the cilantro and serve with rice or naan bread.

Side #1

Kale with Onion, Celery & Tomato

Super easy recipe to take full advantage of different items in your bag!


Prep Time

4 people

10 minutes

Cook Time

30 minutes


1 tbsp olive oil

1 piece onion chopped

2 stalks celery chopped

8 ounces vegetable stock

1 tsps salt

1 tsp pepper

1 bunch kale chopped

1 piece tomato chopped


Heat the olive oil in a medium-sized pot.

Sauté the onion and celery over medium-heat, about five minutes, to release flavors.

Reduce heat, stir in kale (note: will shrink a lot).

Add stock, salt and pepper.

Cook, covered, on medium heat for 30 minutes, stirring every 10.

Add tomato during the last 5 minutes.

Side #2

Sautéed Bell Peppers and Onions with Cumin and Cilantro


1 tablespoon olive oil

1 yellow onion, peeled and washed, thinly sliced

Kosher salt and freshly ground black pepper

1 red bell pepper, washed, seeded and thinly sliced

1 yellow or orange bell pepper, washed, seeded and thinly sliced

1 green bell pepper, washed, seeded and thinly sliced

1 tablespoon ground cumin

1 tablespoon fresh lime juice

¼ cup cilantro leaves, washed and chopped


Set a large skillet over medium-high heat and add the oil. Once the oil is hot, add the onions and season with salt and pepper. Cook, stirring often, for about 3 minutes. Add the peppers, stir and cook for an additional 5-6 minutes, until slightly softened. Stir in the cumin and cook 1 more minute.

Remove peppers and onions from the heat and stir in lime juice and cilantro.


Golden Apple Lasagna

This delicious Golden Apple Lasagna is a no-bake dessert with comforting apple cinnamon flavor that tastes like a cold, homemade apple pie. It has all the spices and flavors of an apple pie, but no baking is required. It is loaded with apples, cinnamon flavor, and caramel sauce, and the Heath candy topping gives this dessert a delicious crunch. So next time you and your family go apple picking and have tons of leftover apples, make this creative but simple recipe. You've never tasted apple pie made like this before. And even though it's not a traditional apple pie recipe, it may just become a family tradition because it taste so good.



2 pounds apples

2 tablespoons flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon apple pie spice

4 tablespoons fresh lemon juice

2 tablespoons maple syrup

8 ounces cream cheese

1 cup powdered sugar

2 tablespoons brown sugar

1/2 cup whipping cream

1/2 teaspoon vanilla

2 tablespoons caramel sauce (ie: ice cream topping)

1 (8-ounce) container frozen whipped topping, thawed

2-3 packages graham crackers as needed

1 (8-ounce) frozen whipped topping, thawed

1/4 cup caramel sauce

1/2 cup Heath toffee bits


Peel, core and chop apples into inch size pieces. Place apples into a small saucepan and toss with the flour, sugar and spices. Add the lemon juice and syrup and toss again. Place over medium high heat and cook, stirring from time to time until apples are bubbling and have softened, about 18 minutes. Remove from pan and place into the refrigerator for 10 minutes while preparing the next mixtures.

In the bowl of an electric mixer, beat the cream cheese until it is smooth and fluffy, then add the sugars and cinnamon and beat again. With the machine running, beat in the cream and vanilla for 2 minutes. Stir in the caramel sauce and the thawed whipped topping and set aside.

In a 9 x 13 serving dish, place two layers of graham crackers, breaking a few as necessary to completely cover the entire bottom of the dish. Spoon one third of the cream cheese mixture on top and smooth to cover completely and then top with one third of the apple mixture, distributing evenly. Add a layer of one third of the whipped topping. Repeat this layering twice more: cream cheese, apples, whipped topping.

Drizzle the caramel sauce over the top and sprinkle with the toffee bits. Cover lightly with plastic wrap and set into the refrigerator for 8 hours or more so that the mixtures soften the graham crackers. Serve while cold.

Meal #2

Entrée (Main Course)

Easy Mushroom-Kale Hand Pies


2 tablespoons extra-virgin olive oil, divided

3/4 pound assorted mushrooms, such as oyster, portobello or porcini, thinly sliced

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh sage

1 1/2 teaspoon finely chopped fresh rosemary

5 cups lightly packed thinly sliced fresh kale leaves or 1 1/2 cups frozen kale (no need to thaw it)

1 medium yellow onion, diced

1/3 cup dry white wine

1 (16.0-ounce) package tube biscuit dough (8 biscuits)

1 egg, beaten with 1 teaspoon water


Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large skillet, heat 1 tablespoon of the oil over medium heat.

Add mushrooms, salt and pepper and cook, stirring frequently, until lightly browned, about 8 minutes.

Stir in sage and rosemary and cook for 1 minute more.

Transfer to a large bowl.

Return the skillet to medium heat and heat remaining 1 tablespoon oil.

Add kale, onion and wine, cover and cook, stirring frequently, until kale is very soft, about 7 minutes.

Uncover and cook until any moisture has evaporated.

Transfer to the bowl with mushrooms and toss to combine.

Separate biscuits.

On a lightly floured surface, roll out each into a 5 1/2-inch circle.

Top evenly with filling.

Fold dough over to enclose, stretching it slightly if necessary to cover filling.

Press edges with the tines of a fork to seal.

Transfer to the prepared baking sheet and brush the tops of the pies with egg wash.

Bake until deeply browned, 15 to 17 minutes. Cool for 10 minutes before serving.

Side #1

Cilantro Potatoes

Total Time Prep: 25 min. Cook: 20 min.

Makes 8 servings


1 bunch fresh cilantro, chopped

1 garlic clove, minced

1/4 cup olive oil

3 pounds potatoes, peeled and cubed

1/2 teaspoon salt


In a large cast-iron or other heavy skillet, cook cilantro and garlic in oil over medium heat for 1 minute. Add the potatoes; cook and stir until tender and lightly browned, 20-25 minutes. Drain. Sprinkle with salt.

Side #2

Green Pepper and Tomato Salad

Level: Easy

Total: 10 min

Prep: 10 min

Yield: 4 servings


2 green bell peppers, seeded and cut into 1 1/2-inch dice

3 vine-ripe tomatoes, seeded and diced

1 small onion, chopped

1 large clove garlic, finely chopped

1/2 cup flat-leaf parsley leaves, coarsely chopped

1/2 lemon, juiced (1 tablespoon)

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

Coarse salt and black pepper

1 teaspoon ground cumin, 1/2 a palm full


Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

Mexican Roasted Broccoli


Fat-Free Vegan Eggnog

A healthy version of the quintessential holiday drink! Now you can really be merry!


¾ cup fat-free vanilla soymilk

1 whole frozen banana (peeled)

¼ tsp cinnamon

a dash of nutmeg

a dash of cloves


Combine plant-based milk (we recommend fat-free vanilla soy milk, but any vanilla flavored plant-based milk will work), banana, a light dash of nutmeg (about 1/8 tsp) and a tiny little bit of cloves in a blender and blend until smooth and creamy. Garnish with ground cinnamon and serve.