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Recipes for 2/3/22

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

Florida Kale

Broccoli Crowns

Red Cabbage (In large & Jumbo baskets)

Yellow Onions

Green Peppers

Roma Tomatoes

Red Delicious Apples


Fresh Lemons

Pineapple (Jumbo baskets)

Menu #1

How to Make Kale Chips

Foolproof kale chips that are crispy, easy to make, and so versatile! Just 30 minutes required for this healthy, simple snack.


1 large bundle curly green or purple kale

1-2 Tbsp melted coconut or avocado oil

Seasonings of choice (i.e. pinch sea salt, 1 tsp cumin powder, 1 tsp chili powder, 1 tsp curry powder, 1 Tbsp nutritional yeast, etc. // measurements listed per 1 large bundle kale)


Preheat oven to 225 degrees F (107 C). Use convection bake if you have it to speed cooking time and help chips crisp up even more.

Rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.

Spread the kale over 2 large baking sheets (use fewer or more if adjusting batch size), ensuring the kale touches as little as possible to help them crisp while baking.

Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily.

Remove from oven and let cool slightly - chips will crisp up even more once out of the oven.

Enjoy immediately! Best when fresh. Store leftovers covered at room temperature for 2-3 days.

Green Pepper Tomato Salad

Total Time

Prep: 15 min. + chilling


6 servings

My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia


3 medium tomatoes, seeded and chopped

1 medium green pepper, chopped

1 celery rib, thinly sliced

1/2 cup chopped red onion

2 tablespoons cider vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper


In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture.

Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Easy Taco Slaw

A simple recipe for red cabbage and carrot coleslaw that's tossed in a spicy and creamy dressing — perfect for serving alongside tacos.

YIELDServes 4 to 6, Makes about 4 cups

PREP TIME25 minutes


4 cups

shredded cabbage (from 1/2 small head)

1/2 teaspoon

kosher salt

1 tablespoon

freshly squeezed lime juice

2 tablespoons



medium scallions, thinly sliced


small carrot, grated

1/4 cup

chopped fresh cilantro


small jalapeño pepper, seeded and minced (optional)

1 clove

garlic, minced

Freshly ground black pepper


Place the shredded cabbage in a colander set over a bowl and sprinkle with the salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Set aside to drain for about 15 minutes.

Place the mayonnaise and lime juice in a large bowl and whisk to combine. Using your hands, squeeze the cabbage of its excess liquid one handful at a time and place in the bowl of dressing. Add the grated carrot, scallions, cilantro, jalapeño (if using), and garlic, and toss to combine. Taste and season with salt and pepper as needed.


Make ahead: The slaw can be made up to 1 day ahead and stored in an airtight container in the refrigerator.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Kale Pineapple Smoothie

A delicious and creamy green kale pineapple smoothie with banana and Greek yogurt. Filled with healthy protein, nutrients, and will keep you full for hours!

SERVINGS: 2 smoothies


2 cups lightly packed chopped kale leaves stems removed

3/4 cup unsweetened vanilla almond milk or any milk you like

1 frozen medium banana cut into chunks

1/4 cup plain non-fat Greek yogurt (optional)

1/4 cup frozen pineapple pieces

2 tablespoons peanut butter creamy or crunchy (I use natural creamy)

1 to 3 teaspoons honey to taste


Place all ingredients (kale, almond milk, banana, yogurt, pineapple, peanut butter, and honey) in a blender in the order listed.

Blend until smooth. Add more milk as needed to reach desired consistency. Enjoy immediately.

Menu #2

Kale Quinoa Salad with Pesto

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

This kale quinoa salad comes together easily with leftovers from our 5-day meal plan. No leftovers on hand? Just swap in your favorite roasted veggies, grains, and protein!

Author: Jeanine Donofrio

Recipe type: Salad

Serves: 2


½ cup cooked chickpeas, drained, rinsed, and dried

Extra-virgin olive oil, for drizzling

1 bunch of kale, stems removed (save the stems, we'll use them in a recipe coming up)

about 2 cups of Mean Green Grain Bowl leftovers

generous scoops of Creamy Kale Pepita Pesto

sea salt and freshly ground black pepper, to taste


Preheat the oven to 425°F and line a baking sheet with parchment paper. Drizzle

BLT Pasta Salad


Prep Time: 30 mins

Cook Time: 20 mins

Serves 4 to 6

This BLT pasta salad recipe is a fun twist on the classic sandwich! Fresh and flavorful, it's a delicious summer side dish or light lunch.


12 ounces farfalle pasta

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried parsley

¾ teaspoon sea salt

Tempeh Bacon, broken into small pieces

2 cups halved cherry tomatoes

⅓ cup chopped sun dried tomatoes

1 cup thinly sliced cucumber

1/2 cup thinly sliced red onion

1 avocado, thinly sliced

½ cup fresh arugula


Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.

Meanwhile, make the dressing. In the bottom of a large bowl, whisk together the olive oil, vinegar, garlic, oregano, parsley and salt. Add the pasta and toss. Add the tempeh bacon, tomatoes, sun dried tomatoes, cucumber, onion, and toss again. Gently mix in the avocado and arugula. Season to taste and serve.

the chickpeas with olive oil and roast for 20 to 25 minutes or until golden brown and lightly crisp. Season with salt and pepper as they come out of the oven.

Tear the kale leaves into bite-sized pieces. Add a scoop of the pesto sauce and use your hands to massage the kale leaves until they're soft and wilted. The oils from the sauce will help break down the coarse leaves.

Mix the grain bowl leftovers into the kale salad, along with a few more scoops of the pesto sauce. Add the chickpeas and serve with more sauce, as desired

Caramelized Onions

Serves 8

Learn how to caramelize onions perfectly every time! Rich, sweet, and deeply golden brown, they're delicious in soups, dips, pastas, and more.


4 medium yellow onions, halved and sliced

½ teaspoon sea salt


Heat the oil in a 12-inch cast iron skillet over medium heat. Add the onions and sauté for 5 minutes or until starting to soften.

Add the salt, reduce the heat to medium low and cook for 50 to 80 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized. The timing will depend on the size of your onions and the heat of your stove.

If at any point the onions start to stick to the bottom of the pan, reduce the heat to low. If the onions aren’t deeply brown after 50 minutes and you’d like to speed things up, you can turn the heat higher to get more caramelization. Stir continuously to prevent burning.

Note: this recipe can be made in a 10-inch skillet with 3 onions and 1½ tablespoons of oil.

Apple Crisp

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Serves 4

This easy apple crisp is the best fall dessert! Prepare the filling and topping separately, combine, and bake when you're ready to serve!


Spiced apple filling

4 apples, peeled and cut into 1-inch pieces

1 tablespoon apple cider vinegar

2 tablespoons water

1 teaspoon cinnamon

¼ teaspoon cardamom

¼ teaspoon ginger

Pinch of sea salt

Crumble topping

½ cup whole rolled oats

½ cup almond flour

¼ cup crushed walnuts

⅓ cup brown sugar or coconut sugar

½ teaspoon cinnamon

¼ teaspoon sea salt

¼ cup firm coconut oil

For serving


Vanilla ice cream


Preheat the oven to 400°F and grease 4 (8-ounce) ramekins or an 8x8 baking dish with coconut oil.

Make the filling: Combine the apples, apple cider vinegar, and water in a saucepan and simmer over very low heat, covered, stirring occasionally (making sure the apples don’t burn on the bottom of the pan) for 15 minutes. Uncover, stir, and add the cinnamon, cardamom, ginger, and salt and stir again. The apple should be tender and the juices should be thick.

Make the topping: In a small bowl, combine the oats, almond flour, walnuts, brown sugar, cinnamon, and salt. Use your hands work in the firm coconut oil until the mixture crumbles. If the mixture is too dry, add a few drizzles of water until the mixture starts to stick together when pinched.

Scoop the apple filling into the ramekins, top with the crumble (you may have a little bit extra) and bake for 15 to 20 minutes or until lightly crisp on top.

Remove from the oven. Top with pomegranates and serve with vanilla ice cream.

Menu #3

Broccoli Slaw

This easy broccoli slaw recipe is a delicious side dish! We love packing it up for picnics and serving it at summer cookouts. To get 3 cups of julienned broccoli stems, you'll need 1 very large or 2 medium heads of broccoli.


3 cups julienned broccoli stems

2 cups small broccoli florets

1 cup sliced red cabbage

¼ cup thinly sliced red onion

½ cup toasted sliced almonds, reserve some for garnish

⅓ cup dried cranberries, reserve some for garnish

Coleslaw Dressing, omit the celery seed


In a large bowl, combine the broccoli stems, florets, carrots, cabbage, onion, almonds, and cranberries.

Drizzle with about ¾ of the dressing and toss to coat. Add more dressing, if desired. Garnish with the reserved almonds and cranberries and serve.


Note: for a shortcut, you can use a 12- to 16-ounce bag of store-bought broccoli slaw in place of the broccoli stem, florets, carrot, and cabbage. Adjust the amount of dressing to your liking.

25 Taco Toppings for Your Next Taco Bar

Prep Time: 1 hr

Cook Time: 30 mins

Serves 4 or more

These tasty taco toppings will take any taco bar to the next level!



Choose a few desired toppings and fillings from the list above.

Serve with tortillas and let everyone customize their tacos!

Pineapple Salsa

Prep Time: 15 mins

Total Time: 15 mins

Serves 4

Make this easy pineapple salsa for a fresh summer appetizer, or top it onto your favorite Mexican dishes for a sweet & spicy pop of flavor.


2 cups diced fresh pineapple

¼ cup diced red onion

½ jalapeno, diced

Juice and zest of lime

½ cup cilantro

1 clove minced garlic

¼ teaspoon sea salt

tortilla chips, for serving


In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to taste and chill until ready to use.

Healthy Banana Muffins

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves 12 muffins

These healthy banana muffins are soft, fluffy, and full of spiced banana flavor. I like to make a double batch and freeze the extras to have on hand for quick breakfasts or snacks.


4 tablespoons ground flaxseed + 4 tablespoons warm water*

1¾ cups whole-wheat pastry flour, (or white/wheat mix)

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

⅔ cup almond milk

1 tablespoon apple cider vinegar

⅓ cup maple syrup

⅓ cup olive oil or any neutral oil

1 teaspoon vanilla

1 cup mashed ripe banana, about 2 bananas

½ cup chocolate chips, optional


Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin.

In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

In a large bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a medium bowl, combine the almond milk, apple cider vinegar, maple syrup, oil, and vanilla and stir to combine. Stir in the flaxseed mixture.

Add the wet ingredients to the bowl of dry ingredients and stir just until combined. Do not overmix. Fold in the mashed banana and chocolate chips, if using. Use a ⅓ cup measuring scoop to divide the batter into the muffin tin.

Bake 18 to 20 minutes or until a toothpick comes out almost clean. Let cool 15 minutes, then transfer to a wire rack to continue cooling.


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