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Recipes for 3/9/23 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

Mustard Greens

Orange Sweet Potatoes

Yellow, Straightneck Squash, Fancy

Zucchini, Fancy


Yellow, Jumbo Onions,

Fennel, (In the large & Jumbo baskets)

Fresh Oregano

Minneola Tangelos, (Honeybell)

Bartlett Pears, Extra Fancy,

Meal 1

Entrée ( Main Course)

Mac & Cheese Stuffed Zucchini

YIELDS: 4 serving(s) PREP TIME: 15 mins TOTAL TIME: 1 hr 15 mins


4 large zucchinis, halved lengthwise

3 tbsp. butter, melted, divided

Kosher salt

Freshly ground black pepper

1 small yellow onion, finely chopped

4 cloves garlic, minced

3/4 tsp. smoked paprika

1/2 tsp. ground mustard

1/4 tsp. cayenne

1/4 tsp. freshly ground nutmeg

6 oz. elbow macaroni

2 1/4 c. whole milk

1/4 c. heavy cream

2 c. shredded sharp yellow cheddar

1 c. pepper jack

Hot sauce, for serving (optional)


Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.

Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes.

Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes.

Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.

Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.

Top with hot sauce before serving, if desired.

Side #1



3 cups Fresh oregano Leaves only

1 med White Onion finely diced

¼ cup Olive Oil extra virgin (to taste)

½ cup Lemon juice fresh (to taste)

1 pinch Salt to taste


Separate oregano leaves from stalks. Wash & dry thoroughly

In a mixing bowl, add fresh oregano leaves, finely diced onion, olive oil, fresh lemon juice, salt and toss salad together.

To Serve -Add olive oil and lemon juice to taste. Use bread to mop up any left-over juices.

Side #2



4 6-inch sweet potatoes

sea salt and pepper, to taste

2 tangelos, peeled and broken into segments

2 avocadoes, peeled, pitted and chopped

1/2 a red onion, minced

1/4 cup fresh cilantro leaves

1/2 cup haloumi, crumbled (optional)


2 Tbsp apple cider vinegar

2 Tbsp minced red onion

1 Tbsp lime juice

1 Tbsp citrus zest (lime, tangelo or whatever you have on hand)

1 Tbsp minced cilantro

1 tsp minced fresh ginger

1/4 tsp seas salt

1/4 tsp ground cayenne

3 Tbsp extra virgin olive oil


Preheat oven to 400 degrees F.

Wash sweet potatoes well, dry and poke all over with a fork. Wrap tightly with aluminum foil. Set on rimmed baking sheet and bake 50 - 60 minutes or until fork tender.

To make dressing, add each ingredient one at a time, whisking constantly.

Set each roasted sweet potato on a plate and sprinkle with a pinch each sea salt and pepper. With a sharp knife, cut a slit down the center. Drizzle in a bit of vinaigrette. Pile on your preferred toppings and finish with 1 - 2 tsp more vinaigrette and a squeeze of lime. Serve immediately.


Tangelo Cake



For the Caramel:

3/4 cup Granulated Sugar

1/2 cup Water

1 tablespoon Butter

pinch of Salt, Small

For the Cake:

3-4 Tangelos, Peeled and sliced in 1/4 inch rounds

1 cup Granulated Sugar

2 sticks Unsalted Butter

Tangelo Zest, From 2 tangelos

1 teaspoon Pure Almond Extract

1 cup All-Purpose Flour

1 cup Almond Flour, Ground almond meal

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

6 large Eggs

For the Almond Topping:

1 teaspoon Ground Cinnamon

2 tablespoons Granulated Sugar

2/3 cup Sliced Almonds


Preheat oven to 350°F.

Grease a 9-inch cake pan, line with parchment paper, and grease the paper; set aside.

Place the sugar and water for the caramel in a small saucepan, and bring to a simmer over medium heat. Continue to cook for about 10-15 minutes, swirling the pan, until the caramel reaches a golden color. Add in the butter and salt and swirl until melted.

Pour the caramel into the cake pan, and place enough tangelo slices in the bottom of the pan to cover.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, zest, and almond extract for 5 minutes. Add in the flours, baking powder, and salt, and mix on low. Add in the eggs, and mix until just combined. Spread the batter over the tangelos and caramel.

In a small bowl, mix together the cinnamon, sugar, and almonds. Sprinkle over the batter. Cover the cake with a round of parchment paper and bake for 45 minutes. Remove the parchment paper cover and bake for an additional 15 minutes, until cooked through.

Allow the cake to cool for 5-10 minutes, then invert onto a platter.

Meal #2

Spiced Chickpeas and Greens Frittata

When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper.

4–6 servings


12 large eggs

1½ cups chopped tender herbs (such as basil, cilantro, and/or parsley)

¾ cup sour cream

½ tsp. crushed red pepper flakes

1 tsp. kosher salt, plus more

4 Tbsp. extra-virgin olive oil, divided

2 15.5-oz. cans chickpeas, rinsed,patted dry

2 tsp. medium curry powder

1 medium onion, finely chopped

6 garlic cloves, 5 thinly sliced, 1 whole

1 small bunch hardy greens (such as mustard, kale, or Swiss chard), ribs and stems removed, leaves torn into 2" pieces

⅔ cup mayonnaise


Preheat oven to 350°. Whisk eggs, herbs, sour cream, red pepper flakes, and 1 tsp. salt in a bowl until no streaks remain.

Heat 2 Tbsp. oil in a medium cast-iron or ovenproof nonstick skillet over medium-high. Add chickpeas and curry powder and season with salt. Cook, tossing occasionally, until golden brown, 6–8 minutes. Transfer 1 cup chickpeas to a bowl; set aside.

Reduce heat to medium, add onion, sliced garlic, and remaining 2 Tbsp. oil to chickpeas in skillet and cook, stirring occasionally, until onion is softened and starting to brown, 7–9 minutes.

Add a handful of greens and 2 Tbsp. water and cook until slightly wilted. Continue adding greens a handful at a time, letting them wilt slightly before adding more, until all greens are wilted, about 5 minutes total; season with salt. Let cool 3 minutes.

Return pan to medium-low, pour in egg mixture, and cook, stirring eggs and swirling pan often, until edges are just set (texture should be like a very soft scramble), about 6 minutes. Transfer to oven and bake frittata until puffed slightly and center is barely set, 10–15 minutes. Let cool 5–10 minutes.

Place mayonnaise in a small bowl and grate in remaining garlic clove; mix well. Season with salt.

Serve frittata with garlic mayo and reserved chickpeas.

Side #1

Roasted Sweet Potatoes and Zucchini

A quick and easy sheet pan vegetable recipe. Comes together in 40 minutes with only 5 delicious ingredients!

PREP TIME 10 mins COOK TIME 35 mins 8 servings


3 medium zucchinis

2 large, sweet potatoes

1 tablespoon olive oil

2 whole garlic cloves sliced

1 pinch salt and pepper


Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut the ends off sweet potatoes, then cut into small 1/2 inch cubes for roasting.

Season vegetables: Place sliced zucchini and sweet potatoes on a baking sheet and mix with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.

Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

Side #2

Mexican Relish (Cilantro, Onions, and Lime)


1 Lime

1 Bunch of Cilantro, washed and patted dry

1 Small onion, or half of a large one, diced

Salt to taste


Once the cilantro is cleaned dice it up and add to a bowl

Dice up a small onion, or half of a large one and add the diced onions to the bowl with the cilantro

Add the juice from one lime

Add salt to taste (approx. 1/2 tsp)

Mix well, and store in the refrigerator

Once it’s refrigerated for a bit to let the flavors mix, its ready to serve. Its great on tacos, enchiladas, salads and so much more!

Mexican Roasted Broccoli


Grilled Bartlett Pears A La Mode

Total: 30 min Prep: 15 min Cook: 15 min Yield: 5 to 6 servings


5 Bartlett pears

1 stick butter

1 1/2 cups brown sugar

2 teaspoons ground cinnamon

2 tablespoons Mexican vanilla extract

1-quart vanilla ice cream, for serving


Preheat a grill to medium-high heat.

Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.

Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.

Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.

Meal # 3

Entrée (Main Course)

Sweet Potato and Fennel Hash

Prep Time: 20 mins Cook Time: 35 mins Total Time: 55 mins Servings:6


4 ounces bacon, cut into 1-inch pieces

½ large yellow onion, chopped

½ bulb fennel, chopped

1 sweet potato, cut into small cubes

½ jalapeno pepper, seeded and minced

¼ cup whiskey (such as Jack Daniel's®)

¼ cup brown sugar

salt and ground black pepper to taste


Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from skillet with slotted spoon to a plate lined with paper towel, retaining drippings in the skillet.

Reduce heat to medium. Cook and stir onion and fennel in hot bacon drippings until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.

Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir bacon in the vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until the whiskey has been absorbed and the liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

Side #1

Air Fryer Squash

2 yellow squash or zucchini, cut into 1/2" rounds

1/2 c. all-purpose flour

Kosher salt

Freshly ground black pepper

2 large eggs

1/2 c. buttermilk

2 c. panko breadcrumbs

1/2 c. freshly grated Parmesan


Place flour in a shallow bowl and season with salt and pepper. Add eggs and buttermilk to another bowl and whisk to combine. Combine bread crumbs and Parmesan in a third bowl and season with salt and pepper.

Dredge squash in flour, then dip in eggs, and press into bread crumb mixture.

Working in batches, place breaded squash in basket of air fryer and cook at 400° for 6 to 8 minutes per side, until golden and crispy.

Side #2

Chunky Fresh Tomato Oregano Soup

Prep Time 15 min Cook Time 45 mins Total Time 1 hr

Servings: 6 servings


3 tbsp butter

3 tbsp olive oil

1 medium red onion

6 cloves minced garlic

2 1/2 pounds diced fresh tomatoes

1/2 cup chopped fresh oregano

3 bay leaves

1 tsp ground fennel seeds

1 tsp chili paste optional or 1/2 tsp crushed chili flakes

3 cups vegetable stock

pinch brown sugar


In a large saucepan sauté together the butter, olive oil, red onion and garlic over medium low heat.

Cook until the onions are softened but not browned.

Add all the remaining ingredients. Bring to a boil and then reduce the heat and simmer very slowly for 30-45 minutes. Serve with fresh oregano and shaved Parmesan cheese to garnish.


Tangelo Pudding

Time 20 minutes Yields Serves 4


1 tablespoon finely grated tangelo zest (from 2 to 3 tangelos)

1 tablespoon sugar

3 tablespoons cornstarch


2 cups freshly squeezed tangelo juice (from 10 to 12 tangelos)

1 tablespoon unsalted butter

1 tablespoon orange flower water

1 ½ teaspoons honey


In a small bowl using a fork or spoon, smash the tangelo zest with the sugar to moisten the sugar with the fruit’s aromatic oils. Transfer the mixture to a 1-quart heavy-bottom saucepan along with the cornstarch and a tiny pinch of salt. Whisk in just enough of the tangelo juice to make a smooth slurry, then add the remaining juice and whisk to smooth.

Place the pan over medium heat and gently bring the mixture to a boil. Cook, stirring frequently, until the juice has thickened, just a few minutes. Cook for 1 minute more, then remove from heat and whisk in the butter, orange flower water and honey. This makes a generous 2 cups of pudding.

Divide the pudding among juice glasses or Champagne glasses and refrigerate until set, about 2 hours.


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