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Recipes for 3/10/22

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, Local FL

Lettuce, Green Leaf, Local FL (In the large & Jumbo baskets)

Cabbage, Green, Florida


Mushrooms, Portabella

Squash, Zucchini, Fancy, Florida

Grape Tomatoes,

Ambrosia Apples, Extra Fancy


Raspberries (In the Jumbo baskets)

Meal #1


Kale Stuffed Portobello Mushrooms

Meaty and flavorful portobello mushrooms are delicious when stuffed.

PREP TIME15 mins

COOK TIME15 mins

TOTAL TIME1 hr 5 mins



4 Large Portobello mushrooms

3 Tbs Coconut oil

1/2 White onion chopped

2 Cloves Garlic minced

4 Cups Kale stems removed and chopped

1 Cup Tomatoes chopped

3/4 Cup Panko breadcrumbs

2 Jalapeño peppers seeds removed and diced

1/4 Cup Pine nuts toasted

1/4 Cup Parmesan cheese optional

to taste Salt & pepper


Gather your ingredients together.

Preheat oven to 375 degrees F.

Line a large baking dish with Parchment paper.

Cut the jalapeños in half, removing the seeds, stems, and dice.

Remove the stems from the mushrooms and place on a baking dish.

Chop the stems.

On medium high, heat up the coconut oil in a large skillet.

Add the garlic and onions and sauté until they are translucent.

Add the kale, jalapeño, tomatoes and mushroom stems and cook until soft.

Add the breadcrumbs, salt, pepper and pine nuts and combine.

Stuff the mushrooms with the mixture and bake for 30-35 minutes.

Top with shredded Parmesan if desired. Enjoy!

Side #1

Tomato Cucumber Salad with Feta Cheese

A light and fresh salad tossed in olive oil, lemon juice, and oregano for simple and bright Mediterranean-inspired flavors.

Prep: 10 mins


2 cups halved grape tomatoes or chopped tomatoes (excess seeds and liquid removed)

1 medium cucumber , peeled and cut into about 1/2 inch chunks

2 Tablespoons olive oil

2 Tablespoons fresh lemon juice

1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup crumbled feta cheese


Combine the tomatoes and cucumbers in a bowl.

Add the olive oil, lemon juice, oregano, salt, and pepper, and toss gently.

Then add the feta cheese and give it one final toss.

Serve immediately or store it in the refrigerator.

Side #2

Raspberry and Lemon Rosé Sparkler

Rosé drinkers will love this sweet, fruity libation.

YIELDS:6 servings

TOTAL TIME:0 hours 5 mins


1 1/2 pt. fresh raspberries

2 tbsp. sugar

2 tbsp. fresh lemon juice

1 bottle sparkling rosé, chilled

Sliced lemons and raspberries, for serving


Smash raspberries with sugar and lemon juice in a pitcher. Top with sparkling rosé. Serve over ice with sliced lemons and raspberries.


Healthy Spiced Carrot Zucchini Muffins


Yields: 12 muffins

These muffins are supremely moist and tender with lots of rich spices and cozy flavors from the carrots and zucchini! They taste incredible when served hot, at room temperature, or even chilled. (But my parents would probably tell you that they prefer their muffins warm, split in half, and with a little bit of butter melting into each half!) Leftover muffins will keep for at least 5 days if stored in an airtight container in the refrigerator, and they freeze well, too!


2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)

2 ½ tsp ground cinnamon

½ tsp ground allspice

¼ tsp ground nutmeg

1 ½ tsp baking powder

¾ tsp baking soda

¼ tsp salt

½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly

2 large egg whites, room temperature

2 tsp vanilla extract

2 ½ tsp liquid stevia

½ cup (120g) plain nonfat Greek yogurt

2 tbsp (30mL) plain white vinegar

¾ cup + 2 tbsp (210mL) nonfat milk, divided

1 cups (107g) freshly grated carrots (about 2 medium, peeled first!)

1 cup (107g) freshly grated zucchini, thoroughly patted dry (see Notes!)


Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)

In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and liquid stevia. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and 2 tablespoons of milk. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots and zucchini.

Divide the batter between the prepared muffin cups. Bake at 350°F for 26-29 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean (or with a few crumbs attached). Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes: For the gluten-free flour, use the following: 1 ¼ cups (150g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this. Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the whole wheat flour. Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will make your muffins turn out dry. This is my favorite kind of cinnamon! It has a stronger, richer, and sweeter flavor than regular cinnamon. (I buy it online here!) The muffins require 2 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the muffins maintain their shape and texture while cooling. For sweeter muffins, increase the liquid stevia by an additional ¼ or ½ teaspoon. I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy it online here. However, if you really prefer to omit the liquid stevia from the muffins, substitute 1 cup (192g) granulated sugar, brown sugar, or coconut sugar and reduce the milk to ¼ cup + 2 tablespoons (90mL). You may also substitute ¾ cup + 2 tablespoons (210mL) pure maple syrup, honey, or agave and omit the milk instead. The baking time may vary with either of those substitutions as well. Any milk may be substituted in place of the nonfat milk. Do not substitute store-bought pre-shredded carrots (also called “matchstick” carrots). They’re too thick and dry, and they don’t soften properly while baking. Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Repeat with a fresh set of double thick paper towels on top. Do not use an electric mixer to mix up the batter. This will result in dense or tough muffins. Use a whisk where instructed and use a fork for everything else.

Meal #2

Entrée (Main Course)

Corned Beef Dinner

Instant Pot Corned Beef Recipe.


COOK TIME1 hr 30 mins


CALORIES 360 kcal


Corned Beef Brisket




4 cups Water


Remove your corned beef brisket from the packaging and set aside the seasoning packet.

You can wash off the brisket if you’d like to, but I just stick it right in the Instant Pot.

Add 4 cups of water to the Instant Pot and sprinkle the contents of the seasoning packet on top of the brisket.

You can add the potatoes, carrots and cabbage to the top now if you don’t mind your veggies getting mushy. If you prefer firmer veggies, wait to cook them (this is what I did).

Set the Instant Pot to manual setting for 90 minutes and make sure the vent is set to “Sealing” and not venting and then get your veggies ready while it cooks.

After you’ve finished cooking a corned beef brisket in the Instant Pot and the steam has been released using the natural release method, open the pot and remove your brisket and set it on a plate.

Add in all your veggies to the leftover juice in the Instant Pot and cook on manual for 5 minutes.

Enjoy your Instant Pot Corned Beef Brisket dinner.

Side #1


PREP TIME: 15 mins

COOK TIME: 25 mins

TOTAL TIME: 40 mins

SERVINGS: 4 servings

Colcannon is an Irish favorite that's a comforting blend of creamy mashed potatoes, warm, leafy greens, and a slab of buttery goodness.


2 pounds Yukon gold or Russet potatoes, peeled and cut into chunks

6 tablespoons unsalted butter, or ghee

4 cups (lightly packed) chopped kale or cabbage

3 green onions, thinly sliced

½ cup milk, any type works

salt and pepper, to taste


Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.

Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.

Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.

Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.

Side #2

Irish Soda Bread

Traditional Irish Soda Bread recipe.

PREP TIME15 mins

COOK TIME45 mins




4 cup Flour

4 tbsp Sugar

1 tsp Baking Soda

1 tbsp Baking Powder

1/2 tsp Salt