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Recipes for 3/5/21

The following recipes are 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

Menu #1

Salmon with Creamy Sorrel Sauce

Red vein sorrel is a central part of this light, creamy dish.

Even though the leaves are one of the last things added to the sauce, their lemony flavor pairs perfectly with the pan-fried salmon.


10.5 ounces of fresh salmon

½ cup of cream

1 small shallot, chopped

1 cup dry white wine

½ cup of fresh red vein sorrel leaves, chopped

1 tablespoon of mustard seeds

1 tablespoon of unsalted butter

1 tablespoon of olive oil

2 teaspoon of mustard




Add the chopped shallot, mustard seeds and butter to a medium saucepan. Cook over medium heat for 3 minutes.

Add the white wine and let the sauce reduce by at least half over low heat. This should take 8 to 10 minutes.

Add salt and pepper to taste and the cream.

Let the sauce simmer over a very low heat for 10 minutes, stirring frequently.

As the sauce cooks, cut the salmon in half.

Season both sides of the salmon pieces with salt and pepper.

Pour the olive oil into a pan over medium-high heat.

When the oil is hot, place the salmon pieces in the pan and brown them on all sides until cooked thoroughly.

Remove the salmon from the pan and cover it with tinfoil.

Add the mustard and sorrel leaves to the sauce and stir well.

Remove the sauce from the heat, and plate the salmon, pouring the sauce over as desired.

Zingy Chickpea and Sorrel Salad

This cold bean salad is refreshing, making it perfect for a hot summer day.

Plus, with only four short steps, it’s incredibly easy to make!


1 ¼ cups of canned chickpeas

9 ounces of red vein sorrel

2 tablespoons of parsley, chopped

Juice from one lemon

1 teaspoon of lemon zest

3 tablespoons of olive oil

½ teaspoon of salt

½ teaspoon of pepper


Drain and rinse the chickpeas.

Add all of the ingredients except for the parsley and sorrel to a bowl.

Mix well, cover, and let marinate for at least 30 minutes in the refrigerator.

When ready to serve, mix in the parsley and sorrel.

These sorrel recipes are sure to spice things up in your kitchen!

Red vein sorrel can be difficult to find in grocery stores.

Porridge yams(Sese yams)



Prep Time15 minutes

Cook Time50 minutes

Total Time1 hour 5 minutes





2-3 pound of yam sub potatoes

1 1/2 - 21/2 pounds chicken cut in chunks

¼ cup or more canola or vegetable oil

3 Fresh Tomatoes

3 garlic cloves

1 Teaspoon creole seasoning spice

1/2 teaspoon white pepper

1 tablespoon smoked paprika optional

1 habanero pepper or scotch bonnet optional

3-4 cups ( Fresh leafy Greens

Optional ingredients

1/4 cup ground cray fish

2 Tablespoons palm oil

1/2 Tablespoon or more chicken bouillon powder


Peel the yam with a sharp knife, peeling away from your body carefully draw the paring knife down the body of the yam, being careful not to remove too much of the yam in during the process.

Look for any spoiled spots, such as bruising and discoloration, in the yam as you peel. Remove the spots away with the tip of the knife.

Cut into large chunks and wash immediately to prevent discoloration and leave them in cool water until ready to use.

In a blender puree the tomatoes, onions and garlic

Heat up a non-stick pan or dutch oven with vegetable oil and pour in the tomato , onion and garlic blend . Add chicken, Maggie powder or chicken bouillon ,white pepper , creole seasoning or salt saute for about 5 minutes.

Add 4- cups of water or more ,bring to boil -cook until chicken is tender about 25 minutes or adjust cooking times depending on chicken use. Boneless would be considerably less.

slowly add the yams and cook on medium – heat for about 15 minutes .Add water as needed, you may throw in the a whole or ground pepper at this time.

Finally add greens, mix, let it simmer for about 2 minutes.

Again adjust for salt and pepper

Turn off heat and serve warm


These cookies have a soft interior texture with a slightly crisp exterior given to it by rolling the cookies in confectioners sugar before baking. Their texture reminds us of one of our favorite cookies, our Snickerdoodles, but with a lemon flavor. Feel frees to make adjustments to suite your taste of sweetness and add a little more sure if you aren't using meyer lemons.

Prep Time15 mins

Cook Time14 mins

Total Time29 mins

Servings: 24 Cookies (about)

Calories: 104kcal


1 1/2 cups (190g) Flour

1/2 teaspoon Kosher Salt

1/4 teaspoon Baking Powder

1/8 teaspoons Baking Soda

1/2 cup (113g) unsalted Butter , softened

1/2 cup (110g) packed Brown Sugar

1/2 cup (100g) Sugar

½ teaspoon (3ml) Vanilla Extract

1 Egg

1 teaspoon (5ml) Meyer Lemon Zest (@ 1 meyer lemon's worth)

2 Tablespoons (30ml) fresh Meyer Lemon Juice

1/4 cup (30g) Confectioners Sugar


Preheat an oven to 350°F. Line a couple sheet pans with parchment paper.

In a medium bowl, whisk or sift together the flour, salt, baking powder, and baking soda (whisk for at about 20 seconds to make sure it is well combined). Set aside.

In mixer, beat together the butter, brown sugar, and sugar until light and fluffy. Beat in the vanilla extract, egg, meyer lemon zest, and meyer lemon juice until well combined. Scrape down the sides of the bowl and mix again to make sure everything is incorporated.

Stir in the flour mixture until just combined, making sure to scrape the bottom of the bowl to get all of the flour.

Sift the confectioners sugar onto a large plate. Form the dough into 1 inch sized balls (a medium cookie scoop works perfectly to help make balls). Roll the balls in the confectioners sugar then place 2 inches apart on the lined sheet pans.

Bake for 10-14 minutes or until the bottoms of the cookies just begin to turn light golden and the tops of the cookies look matte (no longer shiny or wet looking). Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to finish cooling.

Menu #2

Grilled Beef with Broccoli

You’ll get all the traditional flavors of the classic takeout dish by using a marinade made up of oyster sauce, Shaoxing wine, and soy sauce, but the steak and broccoli are grilled for a fresh summertime variation.



6 garlic cloves, grated

1 3-inch piece ginger, peeled, grated

¾ cup oyster sauce

¾ cup Shaoxing wine (Chinese rice wine)

¾ cup soy sauce

¼ cup toasted sesame oil

3 tablespoons mild-flavored (light) molasses

3 tablespoons unseasoned rice vinegar

1½ pounds flank steak

2 medium heads of broccoli (about 1 pound), stems peeled, heads halved lengthwise

Sliced scallions, toasted sesame seeds, and cooked white rice (for serving)


Step 1

Whisk garlic, ginger, oyster sauce, wine, soy sauce, oil, molasses, and vinegar in a medium bowl. Place steak in a large resealable plastic bag and pour in 2 cups marinade; set remaining marinade aside. Seal bag, turn to coat, and let steak marinate in refrigerator at least 1 hour and up to 12.

Step 2

Prepare a gas grill for 2-zone heat; set one burner at medium and one or two burners at medium-high. Alternatively, prepare a charcoal grill for medium-high heat. Grill steak over medium-high heat, turning occasionally, until charred, 3–5 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. Slice against the grain into ½"-thick strips.

Step 3

Meanwhile, stir ½ cup reserved marinade and ½ cup water in a small bowl to combine. Brush broccoli all over (crowns and stems) with some of the thinned marinade. Grill over medium heat, turning occasionally and basting frequently with thinned marinade, until charred and tender, about 12 minutes. Transfer to a plater and let cool slightly before breaking into large pieces.

Step 4

Divide steak and broccoli among plates. Top with scallions and sesame seeds. Serve with rice and remaining marinade alongside. Grilled Beef with Broccoli Recipe | Bon Appétit (

Yellow Squash

I thought I would try creating something I hadn't seen before. I combined an element of stir fry with some ingredients I had seen popping up in other squash recipes. Squash, onion and jalapeno are fried with bacon for a tasty summer side dish.


Ingredient Checklist

2 slices bacon

2 medium yellow squash, thinly sliced

½ medium onion, thinly sliced

1 jalapeno pepper, chopped (Optional)

1 dash soy sauce

salt and pepper to taste


Step 1

Place bacon in a large skillet over medium-high heat. Cook until crisp. Remove bacon from pan, and set aside. Add the squash, onion, and jalapeno to the skillet. Fry in the bacon drippings until tender, but still firm, stirring frequently. Crumble bacon into the skillet, and season with soy sauce, salt d pepper. Stir, to blend in seasonings, and serve.

Asparagus risotto

This asparagus risotto delivers the perfect balance between delicacy and fresh Spring flavours.


5 cups (1.25 litres) Massel chicken style or vegetable liquid stock

2 tablespoons extra virgin olive oil

25g unsalted butter, chopped

1 onion, finely chopped

2 cloves garlic, crushed

1 1/2 cups (300g) arborio rice

2 bunches asparagus, trimmed, cut into 2cm pieces

2 teaspoons finely grated lemon rind

2 tablespoons lemon juice, or to taste

1 cup (80g) grated parmesan


Step 1

Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft. Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.

Step 2

Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.

Step 3

Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes); add a little extra stock or water if necessary.

Step 4

Add lemon rind, juice, remaining butter and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately

Healthy Homemade Apple Chips.

Crispy and delicious homemade apple chips dusted with coconut sugar and cinnamon. This is a treat that the whole family will love!

Course Snack

Cuisine Dairy Free, gluten free, vegan.

Keyword apple recipes, how to make dried apple chips

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings 2

Calories 163 kcal

Author Kelly Roenicke


3 apples I used Gala apples

1 Tablespoon coconut sugar

1/2 teaspoon cinnamon


Preheat oven to 225 degrees. Line a cookie sheet with parchment paper.

Slice the apples very thin - the thinner they are the crisper they will be! I sliced them so that the seeds would make a star shape in the middle of each chip. Once you get to where the seeds are, just pop them out with the tip of a knife.

Lay the apple slices on the prepared cookie sheet.

Sprinkle the coconut sugar and cinnamon over the apple chips.

Bake at 225 degrees for about 1.5 - 2.5 hours. Oven temperatures vary, so after about an hour, you make want to check on the apples periodically.

Once the edges are curled up and the apples are dried and crisp, remove the cookie sheet from the oven. Let the chips cool. then eat! Or store in an airtight container.

Menu #3


PREP:5 minutes

COOK:1 hour 10 minutes

TOTAL :1 hour 15 minutes

This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!


▢2 pounds skinless boneless chicken breasts

▢1 tablespoon olive oil

▢2 10-ounce bags frozen cauliflower rice (or 1 head of cauliflower, riced and cooked)

▢1 16-ounce bag frozen broccoli cuts

▢2 large eggs, whisked

▢3 cups, shredded mozzarella cheese

▢2 teaspoons coarse sea salt

▢2 teaspoons garlic powder

▢2 teaspoons onion powder

▢2 tablespoons butter, melted

▢1 cup shredded Italian blend cheese


Preheat oven to 400°F. Spray a large 3-quart baking dish with non-stick cooking spray or olive oil. Set aside.

Slice chicken breasts in half horizontally to make them thinner, lightly coat them in olive oil and place on a baking sheet. Liberally season with salt and pepper and bake for 20 minutes.

While the chicken is baking, heat the bags of frozen cauliflower rice and broccoli according to package instructions. Discard any excess water or moisture.

Remove chicken from oven and let cool for 5 minutes. Carefully chop baked chicken into bite-sized pieces.

In a large bowl, add cooked cauliflower rice, broccoli, chicken, eggs, mozzarella cheese, salt, garlic powder, onion powder and butter. Toss together until fully combined.

Transfer casserole mixture to the prepared baking dish and top with the remaining Italian blend cheese.

Bake for 50 minutes, until the cheese on top has fully melted and started to brown slightly. Let cool for 10 minutes before serving. Broccoli Cauliflower Rice Chicken Casserole - Isabel Eats

Brussels Sprouts and Bacon Recipe

This Brussels sprouts and bacon recipe is a super delicious 2-ingredient side dish that the whole family will love. It's easy and fast.


1/2 pound bacon cut into small pieces

2 dozen Brussels sprouts trimmed & halved

Salt & pepper to taste


Fry the bacon in a skillet over medium-high heat until crispy.

Take the bacon out of the pan (set aside until needed) and leave the grease in there.

Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.

Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.

Season with salt & pepper if needed. Serve immediately.

Banana Coffee Breakfast Milkshake [Recipe]

Banana Coffee Breakfast Milkshake is loaded with healthy ingredients our bodies crave all the time. Milkshake + coffee is a great way to start morning.


For Shake

1 1/2 tablespoons instant coffee powder

1 large banana, roughly sliced

1/2 teaspoon ground cardamom or cinnamon

2 tablespoons honey/maple syrup/sugar, or as per taste

2-4 ice cubes

2 cups non-fat milk

For Serving:

Whipped cream

Chocolate shavings

Chocolate sauce

Ground cardamom


Making Banana Coffee Shake:

Combine the coffee, banana, milk, honey, and cardamom in a blender and blend until smooth.

Transfer to the glasses, and top with whip cream.

Sprinkle chocolate shavings, ground cardamom and drizzle some chocolate sauce.

Serve Immediately.

How to Make Lemonade Using Meyer Lemons

By: Melissa Hamilton

Updated On: September 28, 2017

Start to Finish: 15 minutes Servings: 6 to 8 Difficulty: Beginner

Lemonade with Meyer lemons has a natural sweetness so you don't need to add a lot of sugar to combat tartness, unlike other lemons. Meyer lemons are technically a hybrid citrus fruit, a blend between lemons and mandarin oranges that originated in China. These lemons are harder to ship, making them more expensive, but very desirable for many cooks. You'll love the taste of Meyer lemon lemonade and how refreshing it is.


1/2 cup sugar

1/2 cup water plus 1 1/2 quarts water

5 to 6 Meyer lemons


Make a Simple Syrup

Make a simple syrup in a small saucepan by boiling the 1/2 cup of water and sugar together until the sugar is fully dissolved. Simple syrups are excellent when used to sweeten lemonades and iced teas because the syrup mixes with the beverage whereas sugars tend to settle at the bottom of the glass or pitcher.

Juice the Lemons

Slice the Meyer lemons in half and juice them into the pitcher. If you gently roll the lemon on the counter, applying a small amount of pressure, it will loosen up the juice and make it easier to juice the lemon. If you don't have a juicer, use your hands to squeeze the juice from the lemons.

Mix the Lemonade

Add the simple syrup to the lemon juice and mix together. Then add in 1 1/2 quarts water and stir together until combined. Add ice and serve.

Serving Suggestions

The zest from Meyer lemons can add delicious flavor to your lemonade. Try freezing the zest in ice cubes with raspberries or fresh mint leaves, then use the flavorful ice cubes in the lemonade. You'll add a tasty twist, prevent the lemonade from tasting watered down when the ice melts, and the ice cubes are aesthetically pleasing as well.

Gluten Free Meyer Lemon Bars This easy recipe for Gluten Free Meyer Lemon Bars is one you have to try! They're tangy, sweet, and have a crisp shortbread crust. They're simply irresistible!

Ingredients For the Crust 2 cups (285 g) Bob's Red Mill Gluten Free 1:1 Baking Flour 1/2 cup (55 g) powdered sugar (confectioners sugar) 1 cup (8 oz) salted butter, cubed and cold For the Filling 6 large eggs 2 cups (450 g) granulated sugar Zest of 2 Meyer Lemons 3/4 cup fresh Meyer Lemon juice (about 4-5 lemons) 1/2 cup (72 g) Bob's Red Mill Gluten Free 1:1 Baking Flour Instructions 1.Preheat oven to 350 degrees and line a 9x13 inch baking dish with parchment paper. 2.Add the flour and and powdered sugar to the bowl of a food processor. Pulse to mix then add the butter and pulse until combined and the dough starts to form into a ball. 3.Remove the dough from the food processor and press into the bottom of the prepared pan, spreading it out evenly and to the edges. Bake at 350 degrees for 18-20 minutes or until the edges are slightly golden. 4.To make the filling, whisk together the eggs, granulated sugar, lemon zest, lemon juice, and flour until completely combined. Pour over the baked crust and bake at 350 degrees for 25-30 minutes or until the edges are set and middle is still slightly jiggly.

YIELD: 24 PREP TIME 15 minutes COOK TIME 50 minutes ADDITIONAL TIME 2 hours TOTAL TIME 3 hours 5 minutes 3/4/2021 Gluten Free Meyer Lemon Bars - What the Fork 2/2 Exclusive Member of Mediavine Food 5.Cool completely on a wire rack then refrigerate at least 2 hours or even overnight. Cut into 36 squares and serve at room temperature. Dust with additional powdered sugar before serving. Notes If you use a flour blend that doesn't contain xanthan gum, add 1 teaspoon when making the crust and 1/4 teaspoon when making the filling. The weight measurement for the flour should be used with Bob's Red Mill 1:1 flour only. Other flour blends will not weight the same cup for cup. You can mix up the filling while the crust is baking. Do not cool the crust for long before you add the filling. Store in an airtight container in the refrigerator up to 1 week.


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