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Recipes for 2/2/23

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

Sarasota Kale

Sarasota Romaine Lettuce

Sarasota Arugula large & Jumbo baskets

Sarasota Arrowhead Cabbage large baskets

Sarasota Green / Purplette Onions

Sarasota Snow Peas

Sarasota Scarlet /Purple Top Turnips

Sarasota Fresh Dill

Gala Apples


Meal #1

Entrée (Main Course)


with Dilly-Fried Cabbage & Apple Arugula Salad

Serves 2


3 tbsp vegan butter

1 onion, peeled and thinly sliced

4 oz green cabbage

1 tsp smoked paprika

10 oz fresh gnocchi

½ oz fresh dill, fronds picked and chopped (divided)

1 lemon, juiced (divided)

¼ cup vegan sour cream

1 apple, thinly sliced

2 oz baby arugula

2 tsp olive oil*

Salt and pepper*


Sauté the cabbage and onions

Bring a large pot of salted water to a boil for the gnocchi. Melt butter in a large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp salt, stir, and reduce heat to low. TIP: For the 4-serving meal, use a large saucepan instead of a skillet.

Cook the gnocchi

Add gnocchi to boiling water and cook until they float to the surface, 3 to 4 minutes. Drain and add boiled gnocchi to the skillet with cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the dill and a pinch of pepper to the gnocchi. Taste and add salt and pepper as needed

Make the dill sour cream

Add remaining dill, just half the lemon juice, sour cream, and a pinch of salt to a small bowl and stir the dill sour cream.

Make the salad and serve

Add apple, baby arugula, remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl and toss. Divide the gnocchi with dilly-fried cabbage between plates and top with dill sour cream. Serve with apple arugula salad. Dig in!

Side #1


Serves 2

These turnip skewers from Naturally Ella are not only a fun way to eat your vegetables, but they’re also pretty too!


1 large turnip, cubed

1 tablespoon (15 ml) olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Dill Oil:

2 teaspoons minced fresh dill

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) lemon juice (approximately 1/2 a lemon)

1/4 teaspoon salt

If using wood skewers, soak in water for at least an hour before using.

To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.

Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.

To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

Side #2

Quick Asian Sugar Snap Peas

These Quick Asian Sugar Snap Peas are the perfect side dish to any dinner recipe. Made with simple ingredients that offer a fresh and crisp taste and texture you'll love.


8 oz. sugar snap peas, string removed and trimmed (if needed)

½ tbsp. grapeseed oil or other neutral tasting oil

1 garlic clove

1 tsp. minced ginger

1 tbsp. soy sauce

1 tsp. toasted sesame oil

½ tbsp. toasted sesame seeds


In a large skillet, sauté the garlic and ginger in oil for 1 minute over medium heat.

Add sugar snap peas and soy sauce, and cook, stirring occasionally, for about 5-7 minutes.

Turn off the heat, add the sesame oil, and stir.

Sprinkle with sesame seeds and serve.


Kale, Apple, & Banana Smoothie

prep time: 5 MINS

total time: 5 MINS


1/2 large apple,, chopped

1/2 banana,, chopped and frozen

A few large leaves of kale,, ribs and stems removed

1/2 cup orange juice

handful of ice,, if desired


Add all ingredients to blender and blend until smooth. Add more orange juice or ice to get desired consistency.


Meal #2

Entrée (Main Course)

Cavatappi Mac & Cheese

with Purple Top Turnip & Kale

40 MIN

2 Servings


6 oz Cavatappi Pasta

¾ cup Milk

3 cloves Garlic

½ bunch Kale

1 Purple Top Turnip

1 bunch Thyme

2 oz White Cheddar Cheese

2 Tbsps All-Purpose Flour

¼ cup Grated Parmesan Cheese

¼ cup Panko Breadcrumbs

1 tsp each (Sweet Paprika, Ground Aleppo Pepper & Mustard Powder)

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove and discard the kale stems; thinly slice the leaves. Cut out and discard the root end of the turnip, peel and medium dice. Peel and mince the garlic. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the cheddar cheese.

Cook the pasta:

Add the pasta to the pot of boiling water. Cook 6 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly. Rinse and wipe out the pot.

In the pot used to cook the pasta, heat 2 teaspoons of olive oil on medium-high until hot. Add the kale and turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the turnip is tender. Transfer to a bowl. Wipe out the pot.

In the same pot, heat 2 tablespoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour; cook, stirring constantly, 30 seconds to 1 minute, or until toasted and golden. Add the milk and 1 cup of water; cook, stirring occasionally, 4 to 6 minutes, or until slightly thickened. (If the sauce seems dry, gradually add up to ¼ cup of water to achieve your desired consistency.)

Stir the cheddar cheese, Parmesan cheese, spice blend and half the thyme into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Stir in the cooked vegetables and cooked pasta; cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined and warmed through. Remove from heat and season with salt and pepper to taste.

Transfer the filling to a baking dish. Place the breadcrumbs in a small bowl; add enough olive oil to moisten them. Season with salt and pepper. Evenly top the filling with the moistened breadcrumbs. Bake 10 to 12 minutes, or until golden brown and crispy on top. Remove from the oven. Let stand for about 2 minutes before serving. Garnish with the remaining thyme. Enjoy!

Side #1

Grilled romaine and sugar snap peas


3 romaine harts

2 handfuls sugar snap peas ( about 5-6 oz )

1/3 cup extra virgin olive oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 lime, zest and juice

1/2 orange, zest and juice

3 tablespoons fresh dill, chopped


In a small bowl, mix oil, salt, pepper, lime and orange zest and juice, add dill.

Cut Romaine lettuce lengthwise, generously brush over all surfaces with oil mixture.

Grill for 3-4 minutes or until slightly charred.

Put peas in a bowl and add 1-2 tbsp oil mixture, the easy way is to grill them in a wire basket, for 3-4 minutes.

When they are cooked cut romaine and mix with peas.

Side #2


Prep Time 10 mins Cook Time 17 mins Total Time 32 mins

Instant Pot Braised Cabbage and Apples has a nice tart-sweet flavor, with a savory edge. Pressure cooker braised cabbage and apples is a perfect side dish!

Servings: 8


4 slices Thick Cut Bacon, chopped

1 small Onion, thinly sliced

4 Whole Cloves

1 head Cabbage, shredded

2 med Apples, peeled, cored, thinly sliced

1/2 cup Apple Cider Vinegar

1/2 cup Apple Cider

1-2 Tbsp Sugar (more or less to taste)

1/2 tsp Kosher Salt (more or less to taste)

1/4 tsp Pepper (more or less to taste)


Before you begin cooking, have all of the vegetables chopped, and the other ingredients ready to go.

Turn on the Sauté setting and add the chopped bacon. Cook until crisp. Remove to a paper towel and set aside.

Add the sliced onion to the bacon drippings and cook, stirring occasionally, until turning translucent.

Add the cloves, shredded cabbage, apples, vinegar, and apple cider. Stir well.

Place the lid on the pot and set the steam release knob to the Sealing position.

Cancel the Sauté setting. Then press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 3 minutes (4 if you like softer cabbage). The pot will take several minutes to come to pressure.

When the cook cycle has ended, turn the knob to the Venting position to do a Quick Release of the remaining pressure/steam. When the pin in the lid drops down, open the lid and stir the cabbage.

Remove the cloves.

Add the salt and pepper, and 1 Tablespoon of the sugar and stir well. Taste and adjust any of these to suit your taste.

Top with the reserved bacon and serve hot.

Mexican Roasted Broccoli