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Recipes for 3/2/23 Veggie Basket

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

Kale, Local

Broccoli Crowns

Brussels Sprouts, (In the large & Jumbo baskets)


Portabella Mushrooms

Russet Potatoes,

Roma Tomatoes,

Bartlett, Pears, Extra Fancy


Mangoes (In the Jumbo baskets)


Meal 1

Entrée ( Main Course)


If your kids don’t like portobellos, feel free to use a whole wheat English muffin instead. I love how simple it is to pull together this sheet pan dinner complete with veggies and eggs.



8 portobello mushrooms

6 tablespoons extra virgin olive oil, divided

3 cups diced tomatoes (fresh or canned)

1 cup shredded mozzarella

1/2 cup grated parmesan cheese

1 tablespoon dried basil or 1/2 cup fresh

8 eggs

4 cups broccoli florets (fresh or frozen)

4 cloves garlic, finely minced

1 teaspoon kosher salt

Freshly cracked black pepper


Preheat oven to 375°F.

Remove and discard stems from mushrooms. Using a spoon, scrape and remove gills. Brush caps with 2 tablespoons evoo. Place in an ungreased baking pan, stem side down. Bake for 5 minutes, while you prepare the rest of the ingredients.

In a small bowl, mix tomatoes, cheeses, basil and and 2 tablespoons evoo.

Toss broccoli with 2 tablespoons evoo and crushed garlic, and salt and pepper.

Remove mushrooms from oven, turn over and fill caps with tomato mixture, making an indent in the middle. Carefully pour a cracked egg onto each mushroom. Place broccoli on the other side of the baking pan and put the pan in oven.

Bake for 20 minutes until egg is set and broccoli is tender.

Side #1

Kale Salad with Pear Dressing

Serves: 12-16 Prep Time: 10 minutes

What You Need

16 ounces Kale

3 medium pears, chopped

3 cups cherry tomatoes

1/4 teaspoon salt

1/3 cup red wine vinegar

1/4 cup extra-virgin olive oil

1 1/2 cups sunflower seeds

1 cup chickpeas, crumbled

Coarse ground black pepper to taste

What You Do

Wash and chop kale. Mix chopped kale with fresh pears and tomatoes. Chill until ready to serve. In the meantime, combine canned pears, salt, and vinegar in a blender, cover and process until smooth. While processing, add olive oil in a steady stream. When ready to serve, pour dressing over kale mixture, tossing to combine ground black pepper. . Stir in sunflower seeds and chickpeas just before serving. Season with coarsely

Side #2

Cumin Roasted Potatoes and Carrots

For easy clean-up, line the sheet pan with foil. To speed the process along, I prep the carrots and cilantro while the potatoes roast for the first 20 minutes. The cook time for the carrots and potatoes will vary depending upon their sizes.


24 ounces small potatoes, halved

24 ounces carrots, peeled and ends removed

5 tablespoons extra virgin olive oil, divided

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 1/4 teaspoons kosher salt

2 tablespoons cumin

fresh chopped cilantro, for topping

lime wedges, for topping


Heat the oven to 450 degrees.

In a medium-sized bowl, combine 4 tablespoons of oil, paprika, garlic, salt and cumin. Mix well.

Place the potatoes into the bowl and stir to evenly coat the potatoes. With a slotted spoon, remove the potatoes and place onto a rimmed baking sheet. Place into the oven and roast for 20 minutes. Set the remaining oil mixture aside to use later. If the oil mixture in the bowl looks dry, add the remaining 1 tablespoon of olive oil and stir to combine.

After 20 minutes, remove the potatoes from the oven. Push the potatoes to one half of the sheet pan. Add the carrots and evenly drizzle the remaining oil mixture over the carrots. Return to the oven and roast for 25 to 30 minutes, turning the carrots once halfway through roasting.

Remove the vegetables from the oven once the potatoes are crispy and the carrots softened. Let cool for 5 minutes. Place onto a serving plate, topped with cilantro and fresh lime juice. Serve warm.


No Bake Mango Lime Pie

PREP TIME 15 minutes TOTAL TIME 15 minutes


10 graham crackers

1/4 cup almonds

4-5 large ripe mangoes, peeled, pitted and diced

1/2 can condensed milk

5 tablespoons fresh lime juice

1/2 teaspoon lime zest

Heavy cream, whipped to serve


To make the pie crust, crush graham crackers and almonds in a food processor. Set aside.

Combine diced mangoes, condensed milk, lime juice and some fresh lime zest in a bowl and using a hand blender, blend until really smooth. Place the pie filling into the fridge for about 10 -15 minutes to cool down.

Get your mason jars ready.

Add crushed graham cracker and almond pie crust mixture to the bottom of your jars.

Remove the pie filling mixture out of the fridge and divide between jars.

Top it with some whipped cream, sprinkle on some more graham crackers, add a slice of lime and some fresh diced mango and serve!

Meal #2

Entrée (Main Course)


Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Servings: 6


300 g quinoa

1 tablespoon olive oil

1 onion chopped

8 cloves garlic minced

5 portobellos sliced

½ teaspoon dried thyme

400 g tin chopped tomatoes

75 g curly kale

100 ml cream

125 g ricotta cheese

50 g vegetarian parmesan-style cheese grated


Black pepper

150 g grated cheese I used a mozzarella and cheddar mix


Boil the quinoa in a pan of water, according to the instructions on the packet (around 15 minutes). The quinoa is cooked when it is soft, and the spiral-shaped germ has detached. Drain off any excess water.

Meanwhile, heat the olive oil in a large pan, and add the onion. Cook for a few minutes over a medium heat, and then add the garlic and portobellos. Cook for a further 5 minutes, until the mushrooms are soft.

Add the thyme and chopped tomatoes and bring to a gentle simmer. Leave to cook until any excess liquid has evaporated - around 15 minutes.

Heat the oven to 200°C (Gas Mark 6 / 400°F).

Add the kale and cook for a further 5 minutes until it has wilted fully.

When the quinoa is cooked, add the cream, ricotta, and parmesan, along with plenty of seasoning. Mix well until the cheese has melted.

Combine the quinoa mixture with the vegetable mixture and mix well. Transfer to a large casserole dish, and top with the grated cheese. Bake for around 15 minutes, until the cheese is crispy.

Side #1

Broccoli and Carrots with Lime Dressing

Ready 15 minutes 4 Servings


2 carrots ; thinly sliced on the diagonal

3 stalks broccoli ; heads cut into florets, stalkes peeled and sliced on the diagonal


1 tbs dark sesame oil

1 tbs soy sauce

2 tsp honey

3 tbs fresh lime juice

salt and ground black pepper to taste

dash of chili oil, Tabasco, or hot pepper sauce; optional


Bring about 2 inches of water to a rapid boil in a covered pot. When the water boils, add the vegetables, cover, and simmer for about 5 minutes, until tender but firm. While the vegetables cook, mix together all of the dressing ingredients. Drain the vegetables, plunge them into cold water, drain again, and chill until ready to serve or serve at room temperature.

Just before serving, toss the vegetables with the dressing.

Side #2


This nutrient rich mango kale smoothie boosts your immune system thank to antioxidants and vitamins. Only 6 ingredients and 3 minutes is all it takes to make it!

Prep Time 3 mins Total Time 3 mins Servings: 4 Cups


2 cups kale leaves , chopped (lightly packed), stems removed (60 grams)

1 banana , medium, cut into chunks

1 cup mango pieces , frozen (130 grams)

1 cup milk (250 ml)

½ cup Greek yogurt (125 ml)

2 tablespoons honey


Place all the ingredients into a blender and blend until smooth.

Pour into glasses and serve.

Roasted Broccoli



This pear and banana crisp recipe consists of sliced fruit cooked in butter and spices and topped with a crumbly topping.

Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Servings 6


1 tbsp cold unsalted butter

3 ripe but firm pears peeled, cored and cubed (I used Anjou pears)

1 tbsp packed brown sugar

½ tsp ground cinnamon

Pinch nutmeg

3 large bananas cut into ¼-inch thick slices


1/3 cup all-purpose flour

2 tbsp packed brown sugar

2 tbsp granulated sugar

3 tbsp cold unsalted butter


In a large skillet, melt the butter over medium heat. Add pears, brown sugar, white sugar, cinnamon, and nutmeg. Cook, stirring, occasionally, until pear has softened, about 5 minutes. Stir in bananas. Divide mixture among six (200 ml) ramekins. Set aside.

Preheat the oven to 350-degree F. In a bowl, combine the flour, brown sugar and granulated sugar. Add the butter. Using your finger or a fork, work the mixture until it has the consistency of coarse bread crumbs. Divide the topping among ramekins.

Place ramekins on a rimmed baking sheet and bake until topping is golden and fruit filling is bubbling, about 35 minutes. Let cool for 15 minutes before serving.

Meal # 3

Entrée (Main Course)

Healthy Potato Carrot Tomato Soup

Healthy Potato Carrot Tomato Soup is just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat!

Prep Time 15 mins Cook Time 25 mins Servings: 4 servings


2 cups (480g) fire-roasted tomato puree (see directions)

4 cups water

1 1/2 cups (240g) diced red onion

5 large cloves garlic, minced

1 tablespoon regular paprika

1 1/4 teaspoon ground coriander

1/2 teaspoon fine salt

1/4 teaspoon ground black pepper

720g gold potatoes, cut into bite size chunks (equals about 5 cups)

4 long carrots, sliced 1/4-inch pieces (212g)

1 to 1 1/2 tablespoons chili pepper sauce (see NOTES)

3 large handfuls spinach (optional), or any greens you like.


Now, this soup is delicious made right away, but the flavor (just like with any soup) tastes even more amazing the next day. One of the key flavors to this soup is the fire-roasted tomatoes, so you do not want to skip this. You will simply puree a large can of fire-roasted tomatoes in a blender into a smooth consistency. Measure out 2 cups and set aside. You can use the remainder for the sauce for these Vegan Stuffed Ricotta Shells or any recipe calling for tomato sauce.

To a large pot, add ONLY 1/2 cup of the water and the red onion over medium heat. Cook for about 5 minutes, stirring occasionally until tender.

Add the garlic and cook another 1-2 minutes, being careful not to burn. Add more water if needed.

Add the paprika, coriander, salt and pepper and stir for about 15 seconds to soak up any liquid.

Add the remaining 3 1/2 cups water, potatoes and carrots and bring to a rolling boil. Once boiling, cover and lower the heat to low. Simmer for 8 minutes.

Add the tomato puree and the chili pepper sauce. Raise the heat back to medium and cook for another 8 minutes or until the veggies are tender to desired preference and the soup should have thickened a lot more by now. If using, add the spinach now. Heat through for a couple of minutes.

Now, let the soup sit about 10 minutes to thicken up just a bit more. Taste and if desired, add more salt or red pepper flakes for additional heat. Additionally, you can add more of the chili pepper sauce also.


The chili pepper sauce adds a bit of heat and some depth of flavor, as it contains chili peppers and vinegar. For just added flavor, use only 1 tablespoon. For a more noticeable kick of heat, use the full 1 1/2 tablespoons. I used the full amount, and it was perfect to me. You definitely don't want to skip it. I buy it from Trader Joe's. If you cannot get access to this, you can use sriracha instead. Although, I find sriracha slightly spicier, maybe only 1 tablespoon may be needed.

Side #1

Cheesy potato and Brussels sprouts gratin

A delicious gratin with potatoes, Brussel sprouts and gruyere cheese

Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Servings: 6 people


3 large russet potatoes

9 oz shaved Brussels sprouts 1 bag

2 garlic cloves finely minced or ½ tablespoon garlic powder

8 oz shredded gruyere

½ cup heavy cream

4 tablespoon butter melted

1 tablespoon salt

1 tablespoon pepper


Pre-heat your oven to 350 degrees

Clean your potatoes and dry

In a small bowl, melt your butter and add to your cream then set aside

Take your potatoes and grate them on the large slicer side of a boxed cheese grater. This will produce almost completely round thin slices of potatoes.

Shred your gruyere cheese.


Using a 9x11 oven safe baking dish

This recipe makes two thick layers of the potato and Brussels sprouts together (as one layer).

Start by taking a slice of potato at a time and placing them into your gratin dish just slightly overlapping one another.

Next, sprinkle a thin layer of your Brussels sprouts over top of the potatoes.

Now lightly spoon some of your cream and butter mixture over the Brussels sprouts and potato layer you made.

Sprinkle with your garlic evenly over the top

Now lightly salt and pepper the first layer

Sprinkle ⅓ of your gruyere over all of this.

Repeat the steps above for the next layer until all of the ingredients are used

Top the gratin with the last ⅓ of your gruyere cheese.

Bake for 30 minutes until it is golden on top and the gratin can be pierced easily with the tip of a knife.

Remove from oven and let rest for 5 minutes

Serve immediately.


This dish can be made mostly ahead of time by preparing all of your ingredients except the potatoes and storing in the refrigerator until you are ready to assemble. The potatoes cannot be prepped ahead of time because they will brown when exposed to air.

Side #2

Cilantro Lime Salsa

Cilantro lime salsa is loaded with ripe Roma tomatoes, red onions, garlic, fresh cilantro, lime juice, and a secret ingredient that takes this salsa to the next level! Enjoy this vibrant and zesty salsa with tortilla chips, in burritos, or on top of enchiladas!

Prep Time 10 minutes Chilling Time 30 minutes Total Time 40 minutes 6 servings


8 Roma tomatoes stems removed

1 small orange bell pepper seeds, membranes, and stem removed

1 small yellow bell pepper seeds, membranes, and stem removed

1/2 medium red onion

2 medium garlic cloves minced

1 cup fresh cilantro

2 tbsp lime juice (add more to taste)

1 tsp cumin

1/4 tsp smoked paprika

1/4 tsp sea salt (add more to taste)


Roughly chop the tomatoes, bell peppers, red onion, and fresh cilantro. Mince the garlic cloves. Make sure to remove the seeds, membranes, and stem from the bell peppers

and cut off the tomato stems. Add it all to a large food processor cup.

Add 2 tbsp of fresh lime juice, 1 tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp sea salt to the food processor. Put the lid on and pulse it a few times or until you are happy with the consistency of the salsa.

Taste the salsa and add more lime juice and salt if it's needed. Put the salsa in an airtight container and store in the fridge for 30 minutes to chill prior to serving.


Roma tomatoes are the best tomatoes to use to make salsa because they don't contain a lot of juice or seeds, so they don't water down the salsa. Avoid using heirloom tomatoes because they contain a lot of moisture and seeds.

Red onions are the best to use for salsa because of their mild flavor, vibrant color, and crunchy texture.

Use red, orange, or yellow bell peppers because they taste the sweetest and the bright colors are really pretty in the salsa. Avoid the green bell peppers if possible.

If the salsa tastes acidic to you, you can add ½ tbsp of maple syrup or date syrup to balance the acidity.

Store the salsa in an airtight container in the fridge for 5-7 days or you can freeze it for a future snack.


Banana Nut Chocolate Chip Cookies

Light, chewy cookies full of classic banana bread flavors with chocolate and walnuts.

Prep Time10 mins Cook Time 10 mins Total Time 20 mins Servings: 24


2 medium bananas, very ripe

1/2 cup of vegetable or canola oil

1 cup of light brown sugar, packed

2 egg yolks

2 teaspoons of vanilla extract

3/4 teaspoon of baking soda

1/2 teaspoon of salt

1 1/2 teaspoons of ground cinnamon

1/4 teaspoon of ground nutmeg

1/4 teaspoon of all spice

a pinch of ground ginger

2 1/4 cups of all-purpose flour, spooned and leveled

3/4 cup of milk chocolate chips

2/3 cup of walnuts, finely chopped

additional finely chopped chocolate and walnuts (optional garnish)


Preheat your oven to 350 degrees

In a large bowl, mash 2 medium overly ripe bananas until smooth and add 1/2 cup of vegetable or canola oil, 1 cup of light brown sugar, 2 egg yolks and 2 teaspoons of vanilla extract. Mix until fully combined

In a separate bowl, combine 3/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, 1/4 teaspoon of all spice, a pinch of ground ginger and 2 1/4 cups of all-purpose flour and then add this in with the banana and egg yolk mixture

Mix until the dry ingredients are just incorporated and then add 3/4 cup of milk chocolate chips and 2/3 cup of finely chopped walnuts

Using a greased cookie dough scoop, scoop heaping tablespoons of dough onto parchment lined baking sheets leaving at least 2 inches of space between each portion of dough

Bake the cookies in a 350-degree oven for 10-11 minutes or until the cookies are lightly golden

As soon as you transfer the cookies out of the oven, bang the baking sheet onto your countertop a few times to deflate the freshly baked cookies (optional)

Garnish the warm cookies with finely chopped chocolate and walnuts (optional)

Store at room temperature leftovers in an airtight container


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