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Recipes for 4/14/22

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

Swiss Chard

Brussels Sprouts,

Zucchini, Fancy, Local FL

Russet Potatoes,

Red Leaf Lettuce, Local LM (In large & Jumbo baskets)

Green Onions, (Scallions)

Tomatoes Cluster On the Vine (Jumbo baskets)

Valencia Oranges,



Menu #1

Classic Potato Salad

No need to rush to the store—we’ve got the perfect potato salad recipe right here. Creamy and rich, with hints of tangy vinegar and crunchiness from fresh vegetables, this classic potato salad is hearty and perfectly delicious. Russet potatoes are the ideal here, because they break down a little and make the potato salad creamier. Also, feel free to add in fresh herbs or more veggies to customize it to your tastes—think of this recipe as a basic canvas for foolproof potato salad.


45 mins


20 mins


Serves 8 (serving size: 3/4 cup)


Ingredient Checklist

1 ½ pounds russet potatoes, cut into 1-in. cubes

1 tablespoon plus 1/4 tsp. kosher salt, divided

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

¼ teaspoon black pepper

½ cup finely chopped red onion

⅓ cup chopped celery

¼ cup sweet relish

2 hard-boiled eggs, chopped


Instructions Checklist

Step 1

Place potatoes in a large saucepan or Dutch oven, and cover with water by 2 inches. Stir in 1 tablespoon of the salt, and bring to a boil over high. Reduce heat to medium-high, and cook until tender, about 15 minutes. Drain and cool completely.

Step 2

Whisk together mayo, vinegar, mustard, pepper, and remaining 1/4 teaspoon salt in a large bowl. Stir in onion, celery, relish, and eggs to combine. Fold in cooled potatoes; serve immediately, or, for best results, chill 2 hours before serving.

Roasted Brussels Sprouts

Prep Time: 5 mins

Cook Time: 30 mins

Total Time: 35 mins

Serves 3 to 4

Learn how to cook Brussels sprouts with this easy recipe! Bright, fresh, and delicious, it's the perfect holiday side dish.


1 pound Brussels sprouts

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional

1 tablespoon lemon juice, plus 2 teaspoons zest

1 tablespoon grated, or 1/4 cup shaved Parmesan cheese

1 tablespoon fresh thyme leaves

parsley leaves, for garnish

pinch of red pepper flakes


Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.

If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing



1 small bunch carrots with leafy green tops

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper


1/4 cup buttermilk

1/4 cup plain yogurt

1/4 cup extra-virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon honey

3/4 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

2 tablespoons minced chives

2 tablespoons minced fresh tarragon

2 tablespoons chopped fresh dill

2 tablespoons chopped carrot leaves (from the reserved tops)

1 tablespoon chopped fresh oregano


1 head red leaf lettuce, torn into pieces

3 tablespoons chopped pistachios

3 tablespoons chopped dried cherries

3 ounces crumbled extra sharp Cheddar


For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.

In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.

For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.

For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

Kiwi Chia Pudding

This Kiwi Chia Pudding is made with coconut milk, kiwi fruit, and maple syrup. It is a great option for a healthy breakfast or a snack in the afternoon.



Keywordbreakfast, dairy free, dessert, gluten-free, low-carb, paleo, Snacks, Special Diet, vegan, vegetarian

Prep Time10 minutes

Total Time5 hours

Servings2 people


AuthorOlivia Ribas


3 tbsp chia seeds

1 cup almond milk

1 tbsp maple syrup or honey

1 tsp pure vanilla extract

1 cup kiwi diced

1 tbsp coconut flakes

Berries to top


In a medium bowl, combine the chia seeds and almond milk together. Stir very well to avoid any chunks.

Add the maple syrup and vanilla extract. Mix everything very well.

Using a plastic wrap, cover the bowl and refrigerate for about 4-5 hours.

When the chia pudding is ready to be served, puree the kiwi in a food processor.

Mix the pureed kiwi and chia pudding together.

In small glasses (or dessert dishes), pour the chia pudding and top the pudding with coconut flakes and berries

Menu #2

Creamy Vegan Zucchini Pesto Pasta

A spin on the classic pesto, this Creamy Vegan Zucchini Pesto Pasta is made with caramelized zucchini and garlic, pine nuts, basil, and lemon zest and finished with chickpeas and extra caramelized zucchini. Easy, weeknight-friendly, and just 9 ingredients, it’s a delicious summer dinner idea!

Prep Time: 5 mins

Cook Time: 35 mins

Total Time: 40 mins

Course: Dinner, Lunch

Cuisine: American

Diet Vegan

Keyword: gluten-free, pasta, pesto, soy-free, summer, zucchini

Serving size: 4


1 ½ pounds (900g) zucchini or summer squash (about 4 small-medium)

2 1/2 - 3 tablespoons extra virgin olive oil, plus more for finishing

Kosher salt to taste

7 garlic cloves, divided

1/4 tsp red pepper flakes, optional

12 ounces (340g) pasta of choice (use gluten-free pasta as needed)

1/3 cup (45g) pine nuts or pistachios

1/2 of a medium or large lemon, zested

1 cup fresh basil leaves, divided

1/2 cup (80-100g) cherry tomatoes or grape tomatoes, sliced in half or quarters

1 can (15-ounce/440g) chickpeas, drained and rinsed


Prep the vegetables. Cut each zucchini lengthwise into quarters, then crosswise into chunks (not too thinly; see the photos in the blog post for reference). Slice 6 of the 7 garlic cloves thinly (but not paper thin). Leave the remaining garlic clove whole.

Caramelize the zucchini. Heat the olive oil in a large cast iron skillet over medium-high heat. Once the pan is hot, add the zucchini or summer squash and season with kosher salt to taste (I used a heaping 1/2 teaspoon kosher salt). Cook the zucchini, tossing occasionally, until browned in spots, 4-6 minutes.

NOTE: for pan alternatives, see the “Tips” section in the blog post.

Add the 6 thinly sliced garlic cloves to the zucchini. Cook for another 2-3 minutes until the zucchini just starts to break down, stirring frequently to prevent the garlic from burning. Reduce heat to low and continue cooking until zucchini is soft and jammy, 15-20 minutes, stirring just occasionally. Stir in red pepper flakes at the end, if using.

Meanwhile, cook the pasta in salted boiling water according to the package instructions until al dente. Before draining, reserve a few ladles of pasta water.

Meanwhile, make the basil-garlic topping. Finely mince the 1 remaining garlic clove. Chiffonade 1/2 cup of the basil and toss with the minced garlic to combine. Set aside.

Make the Zucchini Pesto. Meanwhile, add the pine nuts or pistachios to a food processor and blitz until you have a very fine crumb. Transfer about 2/3 of the caramelized zucchini to the food processor (reserve the remaining zucchini for finishing the pasta). Add the lemon zest and the remaining 1/2 cup of the basil and blend until the pesto is pureed but still a little chunky. Taste for seasonings, adding a pinch of salt as needed.

Assemble the Pasta. Transfer the hot cooked pasta to a serving bowl. Top with the zucchini pesto, and toss to combine, adding a few spoons of pasta water as needed to emulsify the mixture until the pesto coats the pasta. Add the reserved caramelized zucchini, sliced cherry tomatoes, and chickpeas and toss again. Sprinkle with the basil-garlic topping and toss again. If desired, drizzle with a final splash of extra virgin olive oil. Taste for seasonings, adding additional salt as needed. Store leftovers in an airtight container for 2-3 days.

Rainbow Chard Salad

This Rainbow Chard Salad is a deliciously smart way to use a vibrant underutilized veggie. Watch your back, kale, there's a pretty new super green in town and it's moving in on your turf...

Course Salad

Cuisine American

Prep Time 10 minutes

Yield 4 -6 servings

Author Sue Moran


6 stalks assorted color rainbow chard or about 1 cup greens and sliced stems per person

1 small shallot peeled and finely minced

1 small Granny Smith apple cut into fine matchsticks

1/4 cup sunflower seeds toasted in a dry pan until fragrant

1/2 cup crumbled feta cheese imported sheep's milk cheese is best

dressing (whisk together)

1/4 cup extra virgin olive oil

2 Tbsp champagne vinegar or your favorite

juice of 1 lemon save a little to coat the cut apple to keep it from browning

salt and fresh cracked black pepper


Wash, dry, and trim the ends from your chard. Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.

Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender. Add to the bowl with the stalks, along with the shallot. Toss the chard with some of the dressing ~ enough to moisten but not drown.

Slice the apple into very thin matchsticks. Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.

Add the apples and the toasted sunflower seeds to the top of the chard. Crumble the feta over the top, and give everything a good grinding of fresh black pepper.

Make it your own ~

You can make this salad with kale or spinach.

Add some hard cooked egg, shrimp, or chicken for extra protein.

Green Onion Recipes (Pizza & More!)

Prep Time: 1 hour

Cook Time: 10 minutes

Yield: 1 pizza (8 slices) 1x

Pin Recipe

This white pizza with Pecorino Romano cheese and charred green onions is one of the most delicious pizza recipes you’ll find! Scroll up to review all our best green onion recipes.


4 green onions

¾ cup shredded mozzarella cheese

½ cup shredded Pecorino Romano cheese

2 eggs

Olive oil


Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Bake the pizza: Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

Valencia Orange Cake {grain free}

I used a 9 inch spring-form pan for this recipe. Updated on 1/1/13: I found you can reduce the honey from 1 cup to 3/4 cup and still have a nice, sweet cake. If you prefer this cake a bit more honey saturated (as the photo shows), use 1 cup of honey.

Servings: 8 servings

Calories: 302kcal


2 organic Valencia oranges

4 eggs

3/4 cup of honey

2 cups of blanched almond flour

1 teaspoon of baking soda

1/2 teaspoon of salt


Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.

Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).

Process the oranges until you have a smooth, orange paste without lumps.

Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).

To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.

In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).

Fold in the almond flour and orange paste into the egg and honey mixture and blend well.

If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.

Use a spring form pan or a well buttered baking pan. Butter or oil the bottom of the spring form pan. No need to butter the sides of the spring form pan.

Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.


Menu #3


Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 minutes

Yield: Serves 6 1x

Category: Entree, Soup

Method: Stovetop, Instant Pot, Slow Cooker

Cuisine: Vegan



1/4 cup water or 2 tablespoons olive oil

1 medium onion, diced

2 – 3 carrots (about 1 cup), diced

2 celery ribs, diced

3 cloves garlic, minced

1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)

1 can (14oz) diced tomatoes with juices, or 2 – 3 roma tomatoes diced

1 lb. potatoes, diced

1 1/2 cups dried brown or green lentils

1 1/2 teaspoons paprika

1/2 teaspoon cumin

1/2 teaspoon curry

6 cups water or low-sodium broth, + more as needed

2 handfuls of baby spinach or kale or chard

juice of 1 lemon

1/2 cup parsley, chopped

mineral salt & pepper, to taste



Stovetop (see notes for more cooking options):

Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.

Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 – 35 minutes, stirring occasionally.

Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.

Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.

Serves 6

Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 – 3 months.

Sautéed Brussels Sprouts

Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Prep: 5 mins

Cook: 15 mins

Total: 20 mins

Servings: 4 servings


1 pound Brussels sprouts trimmed and halved

½ teaspoon kosher salt

¼ teaspoon black pepper

1 tablespoon balsamic vinegar or lemon juice

1 to 2 tablespoons raw pine nuts or chopped raw walnuts, almonds, or pecans (optional)

Chopped fresh herbs like parsley cilantro or mint (optional)

A handful of Parmesan feta, or goat cheese (optional)


Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.

Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.

Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.


TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.

TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until warmed through. You can also microwave the Brussels sprouts on a microwave-safe plate until warm. Add fresh toppings as desired.

On The Vine Roasted Tomatoes

These on the vine roasted tomatoes are the packed full of flavor and the perfect use for all your summer tomatoes. Perfectly roasted and great on salads, thrown in pasta or just eaten plain. So simple and easy to make!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes


2 pounds of on the vine tomatoes

Olive oil

Kosher salt

Black pepper


Preheat your oven to 350 degrees F.

In a 9x13 baking dish add your tomatoes.

Drizzle them lightly with olive oil and season with the desired amount of kosher salt and black pepper.

Roast for about 35 minutes or until the skin is cracked and the tomatoes are soft. Keep in mind the size of your tomatoes will depend on how long they cook. If you're cooking larger tomatoes they will cook longer and if your use cherry tomatoes they will cook up faster.

Banana Cream Chocolate Truffles

TOTAL TIME: Prep: 35 min. + freezing YIELD: about 4 dozen.

This truffle recipe was created from ripe bananas and my imagination, and the outcome blew my family and friends away! I don’t particularly like bananas, but I could eat these truffles all day long. —Michele Lassuy, Orlando, Florida


1 package (14.3 ounces) Golden Oreo cookies

1 package (8 ounces) cream cheese, softened

2 teaspoons banana extract

1/3 cup mashed ripe banana

1 pound milk chocolate candy coating, melted

Dried banana chips, coarsely crushed


1. Pulse cookies in a food processor until fine crumbs form. In a bowl, beat cream cheese and extract until blended. Beat in banana. Stir in cookie crumbs. Freeze, covered, until firm enough to shape, about 2 hours.

2. Shape mixture into 1-in. balls. Dip cookie balls in candy coating; place on waxed paper-lined baking sheets. Top immediately with banana chips.

3. Refrigerate until set, about 30 minutes. Store in a covered container in the refrigerator.


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