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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.

To sign up for a Weekly or Bi-weekly Organic Basket click here

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

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


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.

Meal # 3

Entrée (Main Course)

Portobello-Chickpea Wraps


4 portobello mushroom caps

1 small red onion, halved and sliced

6 Campari or other small vine-ripened tomatoes, quartered

3 1/2 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh rosemary

Kosher salt and freshly ground pepper

1 15-ounce can chickpeas, drained and rinsed

2 tablespoons balsamic vinegar

2 pieces lavash or other flatbread

4 slices reduced-fat muenster cheese (about 2 ounces), torn

2 tablespoons grated parmesan cheese

1 5-ounce package baby arugula (about 8 cups)


Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.

Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.

Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.

Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.

Side #1

Grilled Romaine Chopped Salad with Honey Lime Dressing

Grilled romaine topped with fresh, juicy tomatoes, black beans, grilled corn and peppers, creamy avocado, crispy tortillas and a delicious honey lime dressing creates the most flavorful chopped salad, that's also vegetarian & gluten free!

servings: 8 PEOPLE

prep time: 30 MINS

cook time: 15 MINS

total time: 45 MINS


Grilled Romaine Chopped Salad

1 ear corn

1 red bell pepper

1 jalapeño

3 hearts of romaine lettuce

15 oz can black beans, drained and rinsed

1 tomato, chopped

1 avocado, chopped

2 tbsp fresh cilantro

1/4 cup goat cheese, crumbled

1/2 cup corn tortilla strips

Honey Lime Dressing

1 garlic clove, chopped

1 jalapeño, chopped

2 tbsp fresh cilantro

4 tbsp fresh lime juice

1/4 cup olive oil

1/4 cup honey

1/4 cup Dijon mustard

1/4 tsp ground ginger


Honey Lime Dressing

Add all of the ingredients for the honey lime dressing to a blender or food processor.

Side #2

Fried Parmesan Eggplant Sticks With Garlic And Cilantro Sauce


1 eggplant, aproximately 1 1/4 to 1 1/2 pounds

Salt and pepper

1 egg

1 cup bread crumbs

1 cup grated Parmesan cheese

Vegetable oil for frying

Garlic and Cilantro Sauce:

2 bunches fresh cilantro, stems removed

6 cloves of garlic

1 teaspoon Dijon mustard

Juice of one lemon

2 cups olive oil

Salt and pepper

1/4 cup grated Parmesan Cheese

3 tablespoons shaved chives


For purging the eggplant: Cut off the spiky top and peel the eggplant. Cut lengthwise into slices about 3/8-inch thick. Spread the pieces of eggplant in a colander and sprinkle evenly with salt. This will draw out the juices and help firm up the texture of the eggplant. Allow to stand for 30 minutes. Pat dry to remove any excess salt.

For the sauce: In a food processor, combine the garlic and cilantro and pulse to a smooth consistency. Add the lemon juice and mustard. In a steady stream, pour in the olive oil until the sauce is emulsified. Season with salt and pepper.

For the eggplant: Cut the slices in half and into 1 inch thick sticks. In a mixing bowl, lightly beat the egg. Combine the bread crumbs and Parmesan cheese together and season with salt and pepper. Pour enough oil into a frying pan to come 1 1/2 inches up the sides and turn the heat on. Dip each stick into the beaten egg, letting the excess drip off. Turn the eggplant into the bread crumb mixture, coating both sides. Add as many of the sticks into the pan as will fit loosely without overcrowding. Fry on one side until golden brown. Turn the sticks over and continue frying until done. Remove from the fryer with a slotted spoon and dry on a paper lined platter. Season with Essence.

Place the sauce in a small bowl in the center of a platter with the sticks surrounding it and sprinkle with grated Parmesan Cheese and shaved chives.


Mint, Chocolate and Kale Frozen Yogurt!

I know it sounds crazy, but this is kale frozen yogurt! The kale gives this mint chocolate froyo it's green colour, naturally. And you can't taste it.


COOK TIME15 mins



3 cups (75g) kale (tough stems removed)

1 handful fresh mint leaves chopped

½ cup (120ml) milk (cow or almond)

4 tablespoons sugar, maple syrup or agave nectar

A few drops mint extract to taste (optional)

2 cups (500g) plain yogurt

3 oz (75g) dark chocolate chips


Blend the kale, mint, milk and sugar until very smooth. Add the mint extract if using and yogurt and blend minimally until smooth.

Refrigerate for half an hour to aid freezing. Pour into an ice cream maker, churning according to manufacturer’s instructions until thick – about 15 minutes. Five minutes from the end, add the chopped chocolate.

How to make without an ice cream maker

If you don’t have an ice cream maker, freeze for an hour in a shallow freezer-safe dish, whiz in the blender and then freeze for another hour.


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