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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)


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)

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

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

1/2 cup softened Butter

1/4 cup melted Butter

1 1/4 cup Buttermilk

1 Egg


Preheat oven to 375.

Grease a baking sheet.

Mix together flour, sugar, baking soda, baking powder and salt.

Add 1/2 cup butter, 1 cup buttermilk and egg to dry ingredients and mix until combined.

Flour work surface.

Turn out dough and knead briefly.

Shape dough into a round shape and place on prepared sheet.

Whisk together 1/4 cup melted butter with 1/4 cup buttermilk.

Brush loaf with buttermilk mixture.

Cut an X in the top of the loaf.

Bake 45 minutes or until toothpick inserted into the middle comes out clean.

Brush with buttermilk mixture every 15 minutes or so while baking.


This is the best authentic Irish recipe for traditional soda bread.


Irish Potato Candy


PREP TIME15 mins





4 tablespoons unsalted butter softened to room temperature

4 ounces cream cheese softened to room temperature

1/4 teaspoon salt

1 teaspoon vanilla extract

4 cups powdered sugar plus 1 tablespoon (divided)

2 cups coconut flakes

2-3 tablespoons ground cinnamon for dusting


Mix butter, vanilla and cream cheese.

Add in salt and then slowly add in 4 cups confectioner’s sugar, about a half a cup at a time.

Mix in the flaked coconut.

In a small bowl, combine cinnamon and one tablespoon powdered sugar.

Use your hands to form teaspoon size balls or potato-shaped ovals and then roll the balls in the cinnamon mixture.

Once rolled in cinnamon, place the cinnamon coated candy on a parchment paper-lined baking sheet, and freeze for 1 hour to set.

Meal # 3

Entrée (Main Course)t


This spicy and savory vegan mushroom shawarma is the perfect sheet pan dinner. It's gluten free and comes together in less than 30 minute


For the mushroom shawarma:

4 large or 6 small portobello mushroom caps, sliced into ½ inch thick pieces

2 red onions, sliced thinly

1 tbsp smoked paprika

2 tsp cumin

1 tsp cinnamon

1 tsp chili powder

1 garlic clove, minced

½ tsp salt

2 tbsp olive oil

1 tbsp low-sodium tamari (or soy sauce if not gluten free)

1 tbsp maple syrup, agave or honey

1 ½ tbsp freshly squeezed lemon juice

Tzatziki sauce:

1 cucumber

1 cup unsweetened plain vegan yogurt

1 garlic clove, finely minced

½ tsp salt

2 tsp fresh lemon juice

To Serve

4 pitas, gluten free if necessary

Romaine lettuce or cabbage, chopped roughly

Cherry tomatoes, halved

Fresh cilantro or mint, chopped


Preheat oven to 425°F. In a small bowl, combine the smoked paprika, cumin, cinnamon, chili powder, garlic, salt, olive oil, tamari, and maple syrup.

On a baking sheet, toss the mushrooms and onions with the spice mixture to coat evenly. Spread everything into an even layer (you may need two sheet pans) and roast for 15 minutes or until browned, rotating the pan halfway through.

Meanwhile, cut cucumber lengthwise into 4-6 long planks and then slice widthwise. Prepare the tzatziki by combining the cucumber, yogurt, garlic, salt, and lemon juice in a small bowl. Stir well.

Just before the mushrooms are finished, add the pitas to a rack in the oven to warm for 2-3 minutes.

When the mushrooms and onions are done, remove them from the oven and toss with 1½ tablespoon lemon juice.

To serve, spread each warm pita with yogurt sauce. Top with mushroom filling, chopped lettuce, cherry tomatoes, and cilantro and/or mint. Serve with remaining yogurt sauce and hot sauce on the side.

Side #1

Creamy Banana Lettuce Salad

TOTAL TIME: Prep/Total Time: 10 min.

YIELD: 2 servings.


1 large firm banana, sliced

1/2 teaspoon lemon juice

3 tablespoons mayonnaise

1/2 teaspoon sugar

2 cups torn mixed salad greens

5 fresh berries, sliced

1 tablespoon salted peanuts, chopped


1. Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

Side #2

Simple Zucchini Tomato Pasta


2 tablespoon olive oil

2 1/2 tablespoons butter

4 large zucchinis diced

2 pints grape tomatoes halved

1/2 teaspoon salt

1/4 cup chopped fresh parsley

Juice from 1 lemon

8 ounces bucatini or other long pasta

1/4 cup grated Parmesan cheese for serving


Put a pot of water on the stove to bring to a boil. While you wait for the water to boil, melt the butter and olive oil in a large pan over medium heat. Add the zucchini and tomatoes to the pan and cook them, stirring occasionally. Once the pasta water is boiling, add the pasta and cook until very al dente, about two minutes less cooking time than the package suggests.

While the pasta boils, continue cooking the vegetables. The tomatoes will start to break down and their juices will combine with the moisture released from the zucchini. Add the parsley and lemon juice. Add the pasta and toss to combine. Let the pasta cook with the vegetables for another two minutes or so. It will absorb the light sauce as it cooks.

Serve the pasta with grated Parmesan.

Expert Tips & FAQs

Be sure to give zucchini a good scrub, especially if you buy them directly from a farmer. The grit has a tendency to stick to the skin so a simple rinse under the tap isn't always enough to remove it.

Grape tomatoes are our choice because they're bite-sized and only the large ones need to be halved. They cook with the zucchini and as they heat up they burst making a simple sauce.

While our recipe calls for fresh parsley, basil and thyme would be delicious, as well, or a mix of all three. A quarter cup is all you need so mix things up a bit based on what you have on hand.

I used bucatini, a thick and long pasta that's hollow in the center. I love how sturdy it is, but you can use any sort of pasta. Spaghetti, linguine, fettuccine, or even penne would work great.


Old-Fashioned Ambrosia Apple Crisp

Total: 1 hr 10 min

Prep: 15 min

Inactive: 15 min

Cook: 40 min

Yield: 6 to 8 servings

9-by 13-inch pan or 6 to 8 ramekins


2/3 cup unsalted butter, cut in small chunks, plus, more for the pan

1 cup old-fashioned oats

1 cup all-purpose flour

1 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon cinnamon

Pinch of salt

Ambrosia Apple Filling:

6 to 8 large Ambrosia apples, peeled and thinly sliced

1/2 cup brown sugar

1/4 cup all-purpose flour

2 tablespoons fresh lemon juice, plus zest from one lemon

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Pinch of salt


For the crumb topping:

Preheat the oven to 375 degrees F. Butter a 9-by-13-inch pan or 6 to 8 ramekins.

Combine the oats, flour, brown sugar, baking powder, cinnamon and salt in a bowl. Mix the butter into the dry ingredients using a pastry blender or fork.

For the filling:

Combine the apples, brown sugar, flour, lemon juice and zest, cinnamon, vanilla extract and salt in a bowl. Pour the mixture into the prepared pan or divide evenly between the ramekins.

Top the apple mixture with the crumb topping and bake until golden brown and bubbly around the edges, 30 to 40 minutes. Allow to cool for 15 minutes, then enjoy.


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