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Recipes for 3/30/23 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

Gold Beets, w/tops

Radicchio (In the large & Jumbo baskets)

Celery Root (Celeriac)

Red Radish,

Covington Sweet Potatoes, N.C.

Zucchini, Fancy

Portabella Mushrooms,

Bosc Pears,


Meal #1

Entrée ( Main Course)

Zucchini Stuffed Chicken

My sister gave me this recipe. My family really likes it. I freeze shredded zucchini for the winter. Just thaw and drain the liquid off before using.

Prep Time: 20 mins Cook Time: 1 hrs Total Time:1 hrs 20 mins Servings:4


4 bone-in chicken breasts, with skin

3 tablespoons butter

½ small onion, chopped

1 tablespoon chopped fresh parsley

½ teaspoon dried basil

2 ½ cups shredded zucchini

3 slices bread, torn into pieces

1 egg, beaten

¾ cup shredded Swiss cheese

½ teaspoon salt

⅛ teaspoon pepper


Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

Loosen the skin on each chicken breast to form a pocket and set aside.

Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined.

Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.

Side #1

Roasted Radishes & Golden Beets

15 min prep Serving 4


1 bunch radishes, stems removed

12 ounces golden beets, peeled

3 whole garlic cloves

2 tablespoons olive oil

½ teaspoon paprika

Salt and pepper, to taste

Lemon juice

Plain Greek yogurt (optional)


Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.

Cut the radishes in half or quarters, depending on size. Peel and quarter the golden beets.

In a large bowl, toss the radishes, beets and garlic with the olive oil, paprika, a generous pinch of salt and pepper. Transfer to the prepared baking sheet.

Bake for 15 minutes, turning halfway through, or until the beets are tender and the radishes are golden. Cool slightly on the baking sheet, then top with a squeeze of lemon juice. Serve with yogurt.

Side #2


Ready In: 50mins

Serves: 4


3⁄4 cup instant polenta

3 cups water

1 teaspoon salt

3 1⁄2 tablespoons butter

4 ounces portobello mushroom caps, coarsely chopped

1 bunch kale, stems trimmed and leaves chopped (about 12 ounces)

1 1⁄2 tablespoons flour

1 cup milk

3 ounces provolone cheese, shredded (about 3/4 cup)


Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly.

Lower the heat and simmer, stirring constantly, until thick, 5 minutes, season with salt and pepper. Spread evenly in the prepared baking dish.

In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.

Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.


Sweet Potato Bebinca

Time 2½ hours, plus at least 6 hours' cooling

Yield: 8 servings


2 to 3 medium to large sweet potatoes (1¼ pounds total)

6 tablespoons/85 grams unsalted butter, melted, plus more for the pan

6 large eggs

1 cup/200 grams grated jaggery, muscovado, panela, or dark brown sugar

¼ cup/60 milliliters maple syrup

1 teaspoon freshly grated nutmeg

½ teaspoon ground turmeric

¼ teaspoon fine sea salt

1 (13.5-ounce/400-milliliter) can full-fat coconut milk

1 cup/130 grams all-purpose flour


Step 1

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1⅔ cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.)

Step 2

Reduce the oven temperature to 350 degrees.

Step 3

Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Step 4

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Step 5

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.

Step 6

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.

Meal #2



1 Golden Beet

1 Head Curly Kale

2 Tsp Olive Oil, divided

1 Basic Pizza Dough

1/2 Cup Goat Cheese

1/4 Cup Shallots, thinly sliced

2 Cloves Garlic, thinly sliced

1/4 Tsp Salt

1 Tsp Honey


Preheat oven to 450°F. Leaving the root attached and skin on, wrap the Beet in foil. Bake for 40 minutes. Remove from oven and let cool. Trim off root and rub off skin. Cut the Beet in half crosswise; thinly slice halves.

Remove Curly Kale from stalk and gently massage the leaves with 1 Tsp Olive Oil until tender, about 1 minute. Set to the side.

Let Pizza Dough rest for 30 minutes at room temperature. On a floured surface, knead out the dough into your chosen shape. (If the dough won’t spread, let it sit for 5 more minutes at room temperature.)

Increase oven temperature to 500°F. Gently brush remaining oil over Pizza Dough. Arrange Cheese, Beet slices, Shallots, Kale, and Garlic evenly over dough, leaving a 1/2-inch border.

Bake pizza for 12 minutes or until the crust is golden. Sprinkle with salt and drizzle with honey. Cut into wedges or squares.

Side #1

Sesame Sweet Potato and Radicchio Salad

Sesame Sweet Potato and Radicchio Salad is a gluten-free, vegan-friendly meal or side dish that's rich in nutrients and great for make-ahead lunches


5 cups cubed sweet potato from 2 large or 3 medium sweet potatoes

4 Tbsp. extra-virgin olive oil divided

1 tsp. sea salt divided

2 Tbsp. tahini sesame seed paste

4 tsp. fresh lemon juice divided

1 tsp. freshly grated ginger

1 tsp. fish sauce*

1 tsp. granulated sugar

2 cups thinly sliced radicchio

½ cup finely chopped parsley

Optional garnish: toasted sesame seeds lemon wedges, additional fresh parsley


Preheat oven to 425°F. Toss sweet potatoes with 2 Tbsp. of the oil and ½ tsp. of the salt; arrange in a single layer on a baking sheet. Bake for 30 to 40 minutes, tossing once halfway through, under tender and slightly caramelized.

While potatoes roast, prepare sesame dressing by whisking remaining 2 Tbsp. oil with tahini, 2 tsp. of the lemon juice, ginger, fish sauce, and sugar until smooth. Gradually whisk in up to 2 Tbsp. water (in 2 to 3 tsp. increments) until sauce is smooth and reaches desired level of creaminess. Set aside.

In a large bowl, combine radicchio and parsley. Toss with remaining 2 tsp. lemon juice and ½ tsp. salt. Add roasted sweet potatoes and gently toss all ingredients with sesame dressing. Garnish with sesame seeds, lemon wedges, and additional fresh parsley, if desired.

Side #2

Roasted Celery Root and Radishes

Prep Time:15 mins Cook Time:1 hr 15 mins Total Time:1 hr 30 mins



1.5 pounds celery root peeled and cubed

16 ounces radishes cubed

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

2 teaspoons fresh rosemary or ½ teaspoon dried


In a large bowl, combine celery root and radishes.

Stir in olive oil and seasonings.

Spread vegetables out on a foil liked baking sheet.

Bake at 325°F about an 1 hour and 15 minutes or until vegetables are softened and browned.



Servings: 12 slices Prep Time: 25 m Cook Time: 45 m Total Time: 1:10 h


2 bananas

2 pears

1 teaspoon cinnamon powder

4 eggs

100 grams (1/2 cup) granulated sugar

150 grams (2/3 cup) granulated sugar to caramelize

125 grams (about 1 cup) all-purpose flour

1 teaspoon baking powder


Preheat the oven to 180ºC (350ºF). Pour the granulated sugar 150 grams (2/3 cup) in a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)). Place the loaf tin on the stove over low heat until caramelize the sugar (go turning the loaf tin until stays completely caramelized). Turn off the heat and place the peeled pears cut into slices on the bottom of the loaf tin.

Place the bananas cut into pieces and the cinnamon in a blender and blend on high until creamy.

In an electric mixer, beat on medium speed the eggs and the sugar until obtain a homogeneous mixture. Add the banana and cinnamon cream and mix for 1 to 2 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.

Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 45 minutes (the time depends on the oven).

Turn off the oven and unmold the cake. Let cool completely and serve.

Meal # 3

Entrée (Main Course)


Preheat oven 400.

Wash beets well. Peel the beets, slice them thinly into circles. Lay them on parchment paper, salt to taste and drizzle with olive oil.

Clean the zucchini, slice them into circles as well. Place on parchment paper and salt to taste with a little olive oil.

Place in the oven and cook for 25 – 30 minutes, until tender. The zucchini will cook faster, remove when done.

Sauté the kale. Add olive oil to a sauté pan. Add 1 cup of chopped kale, sea salt and a squeeze of lemon juice. Sauté for 2-3 minutes. Remove from heat.

Clean and slice radishes, also into circles. Zest some lemon. Set everything to the side. Goat cheese optional.

Now, once the beets and zucchini is ready you can assemble on a beautiful white plate as you desire. I used a good store bought balsamic glaze to drizzle over the whole dish, but you can make your own.


The key to pretty plating, as I learned from my mentor Alex Guranaschelli, on Food Network’s All Star Academy is know what your making, figure out what plate best fits your dish. How and where will you place each component of the dish on the plate? Sketch it out, if you have to.

Enjoy Beautiful Energy Food and being creative.

Side #1

Kale-Stuffed Portobello Mushrooms

Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 4 servings


4 large portobello mushrooms

cooking spray or olive oil mister

salt and pepper to taste

1 tbsp. + 1 tsp. olive oil

1 large shallot thinly sliced

2 garlic cloves minced

1 bunch kale about 8 ounces

⅓ c. white wine

⅔ c. low-fat milk

1 tbsp. all-purpose flour

1 c. Italian blend or mozzarella cheese

¼ c. panko


Preheat oven to 400 degrees.

Spray tops of mushrooms with olive oil. Place bottom side up on a large rimmed baking sheet and season with salt and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.

Once wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat.

Divide kale mixture into mushrooms. Top each with ¼ cup of cheese. Bake for 10 minutes.

Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking. Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.

Side #2

Mashed Sweet Potatoes and Celery Root

You will be so surprised when you taste this dish! To balance the sweet potatoes, we've added celery root, chives, and garlic, plus a dab of Greek yogurt and butter.

Minutes to Prepare: 10 Minutes to Cook: 22 Number of Servings: 4


2 medium sweet potatoes, peeled and cubed (about 10 ounces)

3 small celery roots (celeriac), peeled and cubed (about 6 ounces)

1 clove garlic, peeled

1 tablespoon unsalted butter

1 tablespoon Greek yogurt

2 tablespoon chives, chopped


Celery root is also known as celeriac. To some, it is not the prettiest looking taproot. It can have small finger-like tubes twisting and turning around itself. Deep peeling with a paring knife is required due to the knobby surface. It's lovely raw or cooked and perfect for an end of meal breath refresher. Peeled celery root will turn brown quickly so always have a lemon on hand to squeeze onto the flesh or cook immediately after cutting.


Place the veggies in a medium saucepan and cover with water by 2 inches.

Bring to boil, then reduce heat and simmer about 20 minutes, until tender.

Drain the vegetables and pour them back into the pan.

Using a potato masher, mash the veggies while cooking over medium-high heat to ensure your dish is not watery.

After the water has evaporated, which should take about two minutes, remove the veggies from heat, then stir in the butter, yogurt, and chives.

Serve warm.

Serving Size: Makes 2 cups, 1/2 cup per serving.


Golden Beet Cake with the Best Cream Cheese Frosting



Unsalted butter, room temperature (for pans)

1½ cups (135 g) sliced skin-on almonds

¾ tsp. ground coriander

½ tsp. ground fennel seeds

¼ tsp. ground cardamom

2¼ cups (281 g) all-purpose flour

1 Tbsp. baking powder

1¼ tsp. kosher salt

4 large eggs, room temperature

1½ cups grapeseed oil or vegetable oil

1½ cups (300 g) granulated sugar

1 (12-oz.) jar pitted sour cherries in juice or light syrup (such as Oregon Red Tart Cherries in 100% Juice; about 1 cup), drained, finely chopped, plus 6 Tbsp. juice, divided

9 oz. beets (about 2 small), preferably golden, peeled, grated (1¼ cups packed)


1 cup (200 g) granulated sugar

½ cup (62 g) all-purpose flour

¾ tsp. kosher salt

1¾ cups whole milk

2 tsp. vanilla extract

⅛ tsp. almond extract (optional)

½ cup (1 stick) unsalted butter, room temperature, cut into 8 pieces

16 oz. cream cheese, slightly softened, cut into pieces



Step 1

Place rack in middle of oven; preheat to 350°. Butter two 8"-diameter cake pans. Line bottom of pans with parchment paper rounds and butter parchment. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 6–8 minutes. Transfer one third of almonds (½ cup) to a small bowl; set aside. Sprinkle coriander, cardamom, and fennel over remaining almonds on hot baking sheet and toss until spices are fragrant, about 30 seconds. Transfer to another small bowl; set aside.

Step 2

Whisk flour, baking powder, and salt in a medium bowl to combine. Beat eggs, oil, sugar, and 2 Tbsp. cherry juice in the bowl of a stand mixer fitted with the whisk attachment on medium speed until combined, about 2 minutes (a whisk and a large bowl also work). Reduce speed to low and add half of dry ingredients; beat until mostly combined. Add remaining dry ingredients and beat until just a few steaks of flour remain. Using a rubber spatula, fold in cherries, beets, and reserved spiced almonds until evenly distributed and any remaining flour streaks are incorporated. Divide batter between prepared pans and smooth surface.

Step 3

Bake cakes until tops spring back when lightly pressed and a tester inserted into the centers comes out clean, 40–45 minutes (cake will be well browned). Transfer pans to a wire rack and brush or drizzle 2 Tbsp. cherry juice over each cake. Let cakes cool 20 minutes in pans. Run a knife or small offset spatula around edges of cakes and invert onto rack. Peel away and discard parchment paper rounds. Turn cakes right side up and let cool completely.

Do ahead: Cakes can be baked 2 days ahead. Wrap tightly and chill, or freeze up to 3 months.

Frosting and assembly

Step 4

Whisk sugar, flour, and salt in a medium saucepan to combine. Whisking constantly, pour in milk gradually to avoid lumps. Set over medium-high heat and cook, whisking often and scraping corners of pan, until mixture begins to thicken, about 4 minutes (slow bubbles will begin to form as the mixture pulls away from the sides of the pan). Reduce heat to medium and cook, whisking constantly, 1 minute to cook off any floury taste. You should have a thick, glossy paste resembling rubber cement. Remove from heat and let cool, about 1½ hours. (If you’re worried about floury lumps, pour hot mixture through a fine-mesh sieve into a medium bowl, pushing through with a heatproof rubber spatula.)

Step 5

Transfer sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. With motor running, beat in vanilla extract and almond extract (if using) on medium speed, then add butter, one piece at a time, beating until combined after each addition before adding more; repeat process with cream cheese. Turn off mixer, scrape down sides of bowl, then beat frosting until fluffy and lump-free, about 4 minutes. (Cover and chill until cold if you’d like the frosting firm enough to pipe decorations onto the finished cake.)

Step 6

Place a cake layer on a cake stand or plate. Top with 1½ cups frosting and spread to edges in an even layer. Place the second cake, bottom side up, on top. Scoop 1 cup frosting on top of second layer and spread over top and sides until entire cake is covered in a thin layer (if bits of cake are still showing through, that’s fine; this is only your crumb coat). Chill, uncovered, at least 1 hour and up to 1 day to firm up.

Step 7

Briefly beat remaining frosting to lighten, then scoop onto cake. Spread in an even layer across the top and down sides of cake. Use an offset spatula or bench scraper to smooth sides and top. Sprinkle reserved toasted almonds in a cluster in the center of the cake.

Do ahead: Sugar mixture can be made 3 days ahead; press plastic wrap or wax paper directly onto surface and chill. Let sit at room temperature 20 minutes before using. Frosting can be made 3 days ahead; cover and chill. Beat to lighten before using, about 4 minutes.


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