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Recipes for 3/3/22

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

Local Fresh Picked Arugula

Local Fresh Picked Lettuce - Boston (In the large & Jumbo baskets)

Beets, Red

Carrots, Orange

Onions, Green (Scallions)

Covington Yams,

Broccoli Crowns Bananas

Blood Oranges

Berries, Blackberries (In the Jumbo baskets)

Meal #1


Crispy Tofu – Ssam Lettuce Wraps




These crispy tofu ssams are a great way to eat healthy and enjoy a ton of flavor. They're full of veggies and serve up a healthy dose of protein. Yes please!



1/2 cup rice vinegar

3/4 cup water

1/4 cup sugar

3/4 tbs salt

1 1/2 lb firm tofu, (20 oz)

5 oz beetroot, peeled and sliced into 1/8" thick semicircles

2 cups cornstarch

sunflower oil, as needed, for frying

2 1/2 cups rice, cooked short grain rice, seasoned

1 cup cucumber, sliced

1/2 cup green onions, thinly sliced

1 head lettuce

1 cup bean sprouts

1 cup ssamjang sauce

soy sauce, optional, for serving

kimchi, optional, for serving


Pickle the beetroot. In a medium sized pot, add the rice vinegar, water, sugar and salt. Bring to a strong boil, then add the beetroot slices and turn off the heat. Allow to rest for 30 minutes.

Meanwhile press the tofu with kitchen towels so it releases excess moisture. Some tofus are more watery than others, so depending on the brand, you might need to do it several times until the tofu stops leaking water. Then, slice the tofu into 1 inch cubes.

In a large sized bowl, add the cornstarch and season it with salt. Add the tofu cubes and bread them completely with the cornstarch. Take the breaded tofu onto a clean plate.

In a large skillet or pot over high heat, add enough sunflower oil to deep fry. When the oil reaches 375 F/190 C, add half the breaded tofu. Fry until the tofu reaches a light golden brown color and is crispy, 3-5 minutes approximately. Take out of the oil and sprinkle with salt. Add the second batch of breaded tofu and repeat.

Arrange a large platter with the tofu, rice, pickled beetroots, cucumber, green onions, lettuce and bean sprouts. Serve with ssamjang, soy sauce and kimchi to dress the wraps.

Side #1

Roasted Carrots and Broccoli


3-4 green onions roughly sliced

1 head broccoli cut into bite-sized pieces

3 medium carrots roughly sliced

2 cloves garlic minced

1 tablespoon olive or coconut oil extra virgin, pressed

1/4 cup white cheddar cheese optional

1/2-1 tablespoon basil chopped (optional)

salt and pepper to taste


Preheat oven to 400 degrees.

In large, covered container combine green onions, broccoli, carrots, and olive oil.

Cover the container and shake ingredients to cover with oil.

Pour vegetables into oven-safe skillet or casserole dish.

Roast 20 minutes.

Stir vegetables adding the minced garlic.

Roast 5-10 more minutes until vegetables are tender and just starting to brown.

If you want, garnish with freshly grated cheese and basil.

Season to taste and enjoy!


We recommend using organic ingredients when possible.

Frozen vegetables can work too. Just make sure they are thawed and any excess moisture has been absorbed by a cloth or paper towel.

Side #2

Greek Spinach Rice – Spanakorizo

Greek Spinach Rice is a simple and quick side dish that your family will love. Goes great with any meal. We love it with grilled Kabobs!



 4 tablespoons olive oil

 1 onion (medium, diced)

 1 clove garlic (chopped)

 1 cup basmati rice

 1/2 pound fresh spinach (stems removed)

 2 cups chicken broth

 1 teaspoon salt

 1/2 teaspoon pepper (I use fresh ground)

 1/2 cup crumbled feta cheese (for topping)


Heat olive oil in a medium pan. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.

Add the spinach, cover and cook until the spinach wilts. (about 3 minutes)

Stir the rice, chicken stock, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.

Reduce the heat to a simmer, replacing the lid on the pan and cook until the rice is tender (about 15 to 20 minutes)


Blood Orange Banana Smoothie

prep time: 5 MINS

total time: 5 MINS

servings: 2 SMOOTHIES

Seize citrus season with this quick, easy, and delicious blood orange banana smoothie. Filling and naturally-sweetened with fruit and honey!


2 bananas sliced and frozen

3/4 cup freshly-squeezed blood orange juice from about 3 blood oranges

1/4 cup plain Greek yogurt

1-2 tablespoons honey

1/4 teaspoon ground cinnamon


Add all ingredients to a blender and blend on high speed until smooth. Pour and serve immediately.

Meal #2

Entrée (Main Course)

Keto Fish Casserole

Yields 4 servings


2 tablespoon olive oil

16 ounce broccoli

5 ounce spinach

6 medium green onion

2 tablespoon capers

1 tablespoon butter, for greasing dish

24 ounce white fish

1 1/4 cup heavy cream

1/2 medium lemon, juice of

1 tablespoon dijon mustard

1 tablespoon fresh parsley, chopped

6 tablespoon butter

Salt and pepper to taste

Measure and prepare all ingredients. Grease a baking dish with butter and preheat oven to 400F.

Cut broccoli into small florets, keeping the stem pieces.

Place the oil in a pan on medium heat. Once hot, add the broccoli and cook until fork-tender, about 4-5 minutes. Add the spinach to the broccoli and allow to wilt for 45-60 seconds.

Once the spinach is wilted, add the green onions and capers to the pan. Saute for another 1-2 minutes.

Add the vegetables to the greased baking dish. Place the fish on top of the vegetables, covering the sides of the fish with the vegetables.

Mix together the heavy cream, lemon juice, Dijon mustard, and chopped parsley well. Pour over the top of the fish and vegetables, then top with slices of butter. Bake in the oven for 20 minutes or until fish is flakey.

Serve warm and enjoy!

Side #1


Vegan sweet potato soup with coriander and blood orange is ready in less than 30 minutes with less than 10 ingredients. Topped with crisped up sweet potato slices for texture, this soup is so delicious and cozy!

PREP TIME15 mins

COOK TIME25 mins



2 tablespoons olive oil

1 red onion, small dice

2 cloves garlic, minced

1 teaspoon ground coriander

½ teaspoon chili flakes

¼ cup blood orange juice (from 1 blood orange)

2 medium sweet potatoes, peeled and diced into 1-inch pieces

5 cups vegetable stock

sea salt and ground black pepper, to taste


Heat the oil in a large soup pot over medium heat. Add the onions, garlic, coriander, and chili flakes to the pot. Lower the heat until the sizzling sounds a bit lighter. Stir and sauté this mixture until the onions are stew-y and soft, but not browned, about 8-10 minutes. Add more oil if necessary.

Add the blood orange juice to the pot and stir. Add the sweet potatoes and stir again. Season everything with lots of salt and pepper. Add the stock to the pot and increase the heat. Once everything’s boiling, bring it down to a simmer.

Cook the soup until the sweet potatoes are really tender, about 12-15 minutes. Purée the soup in batches in a blender or food processor until completely smooth. Adjust the seasoning if necessary. Serve the soup hot with little sweet potato chips and a sprinkle of sesame seeds if you like.


Juice from a regular orange or a splash or sherry vinegar would be just as nice as the blood orange.

Also, I garnish this with some little quickie sweet potato chips: just sauté some thin slices in olive oil over medium heat, remove when lightly browned, and then dust them with a bit of salt or spice of your choice (I used Old Bay seasoning).

Side #2

Arugula, Carrot and Chickpea Salad with Wheat Berries

Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 1 hour 15 minutes

This bold salad can stand as a balanced meal. If I had to pick one salad to eat for the rest of my life, it might be this one. A bold statement, I know, but it’s a statement befitting this unapologetically bold salad. It’s overflowing with spicy arugula, salty feta cheese, sweet and crunchy carrot ribbons, chewy wheat berries and earthy chickpeas, tossed in a bright, lemony olive oil vinaigrette.


Salad ingredients

1 cup dried wheat berries (or spelt berries or farro, adjust cooking time accordingly)

2 cups cooked chickpeas or 1 can chickpeas, rinsed and drained

4 carrots, sliced into ribbons using a vegetable peeler

½ cup feta cheese, crumbled

4 to 6 cups arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)

Dressing ingredients

⅓ cup olive oil

2 teaspoons honey

2 garlic cloves, pressed

¼ teaspoon red pepper flakes

1 small lemon, juiced

½ teaspoon ground sea salt or kosher salt

freshly ground black pepper, to taste


Cook the wheat berries: Since wheat berries take around an hour to cook, I like to make extra and freeze it for later. To cook the wheat berries, bring 4 quarts of water to a boil in a large pot. Stir in the wheat berries and ½ teaspoon salt. Partially cover the pot with a lid and cook, stirring often, until the berries are tender but still a little chewy (about an hour). Drain the wheat berries and let them cool to room temperature (you can speed up the cooling process by pouring them onto a rimmed baking sheet or pouring them into a large bowl, stirring occasionally).

In the meantime, whisk together the dressing ingredients. Transfer the cooled wheat berries to a big bowl. Add the chickpeas, carrots, feta cheese and arugula and toss to combine. Drizzle in the dressing and toss to coat. Serve immediately.


If you will not be serving this salad immediately or if you suspect you will have leftovers, I would keep the arugula separate from the rest of the salad until it’s ready to be served. The dressing tends to wilt the arugula fairly quickly.

Mexican Roasted Broccoli