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Recipes for 4/16/21

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

This Week’s Recipes: 4-16-2021


ENTRÉE (Main Course)

Red Leaf Lettuce Yakisoba

Cooking time 15 minutes

Calories 249

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red leaf lettuce(large leaves) 4 leaves

Chinese noodles(steamed) 360 g (12.75 oz.)

salad oil 1 Tbsp

sake 2 Tbsp

sesame oil 2 tsp

Kikkoman Soy Sauce 1 Tbsp

oyster sauce 2 tsp

salt a dash

pepper a dash

Cut red leaf lettuce in half lengthwise, then roughly chop into smaller pieces.

Heat salad oil and stir fry noodles. Sprinkle with sake and stir fry while loosening until parts of noodles become brown. Add sesame oil, soy sauce, oyster sauce, salt and pepper and coat noodles.

To finish, add chopped lettuce. Stir and enjoy.

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Side #1


My favorite and appetizing way to cook string beans. Crunchy, salty and delicious is how I can describe this dish.

PREP TIME10 mins

COOK TIME20 mins


COURSE Side Dish


CALORIES166 kcal


2 tablespoons olive oil

2 to 3 garlic cloves sliced

1 1/2 pounds string beans both ends removed

1 tomato diced

½ cup sweet pepper red, orange or yellow, julienned or diced

1 small red onion sliced

1 tablespoon Italian seasoning

1 cooking apple- core removed, peeled and diced (Red Delicious, Granny Smith, Gala, Cortland or Empire)

Kosher salt

Freshly ground black pepper


In a skillet, add oil and garlic. Let the garlic slices release their aroma but do not brown. Add string beans and let cook while stirring/tossing for about 2 minutes. Add tomato, sweet pepper, onion and let cook for another 2 more minutes stirring. Add diced apple and stir to mix. Add salt and pepper to taste and stir. Lower heat and let mixture cook until string beans are tender. Only add water is necessary. Add just a few tablespoons of water if necessary. It is best to let the vegetables cook in their own juice. Cook the string beans to your desired tenderness.


Use fresh beans instead for a tastier dish.


Serving: 4Calories: 166kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 15mgPotassium: 576mgFiber: 7gSugar: 13gVitamin A: 2059IUVitamin C: 53mgCalcium: 98mgIron: 2mg

Side #2

Brussels Sprouts, Radish & Apple Salad

Ingredients 4 -5 brussels sprouts 4 – 5 radishes 1/2 an apple 30 grams feta cheese 1 tbsp toasted sesame seeds

Dressing Juice of 1 (small) lemon 1 tsp honey Glug of extra-virgin olive oil Salt & pepper, to taste

To serve (optional) 1 cup cooked wholewheat penne pasta


Using a mandoline (or a sharp knife) finely slice the brussels sprouts, discarding the stems. Finely slice the radishes into rounds, and the apple into matchsticks.

Prepare the dressing by whisking together the lemon juice, honey, olive oil, salt & pepper.

Combine the vegetables in a small bowl and pour in the dressing, mixing to combine. Crumble the feta cheese over the top and sprinkle through the toasted sesame seeds.

If using, stir through the cooked penne.

Eat immediately or refrigerate – this salad will keep well in the fridge for up to 2 days.

Serves: 2


Banana bread & butter pudding

Preparation and cooking time

Prep:10 mins


Serves 4

A microwave pud that will have the family thinking you've been cooking for hours


4 thick slices white bread

50g butter , softened

1 large banana , peeled and sliced

2 eggs

85g soft, light brown sugar , plus 1 tbsp extra

large pinch cinnamon

450ml milk

1 tbsp cornflour



Toast the bread, spread with butter and cut each slice into 6 equal pieces. Arrange, butter side up, with the banana in a microwavable dish (approx 23cm wide by 5cm deep).


Beat together the eggs, sugar, cinnamon and milk in a jug. In a small bowl, add the cornflour with a little of the milk, mix until smooth, then stir into the jug. Pour over the bread and banana, then sprinkle with the extra sugar. Bake, uncovered, in the microwave on High for 8-10 mins. Stand for 5 mins before serving



If you don’t have a microwave, assemble the dish without toasting the bread beforehand. Bake at 180C/fan 160C/gas 4 for 30-40 mins until the egg mixture has set and the bread has turned golden and crisp.


Toast 4 thick slices bread, spread with 50g butter and 4 tbsp marmalade. Cut each slice into 6 equal pieces and arrange the bread, butter side up, with 85g roughly chopped dark chocolate and 50g chopped mixed peel in a microwavable dish (23cm wide by 5cm deep). Make the custard, as previous recipe, omitting the cinnamon, then continue with the rest of the recipe. Serve with a sprinkling of icing sugar and ice cream.

Gluten Free, Vegan Version

Banana Bread & Butter Pudding Simple Banana Bread & Butter Pudding. It's gluten-free, vegan, refined sugar-free with only 6 ingredients. Helping to reduce bread and banana food waste. 3.23 from 18 votes Course: Dessert Cuisine: British Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 portions Author: James Wythe


  • 50 g cashews soaked in hot water for 5 minutes

  • 2 ripe bananas

  • 300 ml dairy-free milk (I use unsweetened almond)

  • 1 tbsp cinnamon

  • 6 slices dry/stale Gluten Free Yeast Bread

  • vegan butter


  • Firstly soak your cashews in hot water for 5 minutes and pre-heat your oven to 200C

  • Drain the cashews, add to a blender along with 2 peeled ripe bananas, 300ml dairy-free milk, 1 tbsp cinnamon and blend until smooth

  • Meanwhile butter both sides of your stale bread and slice into halves

  • Now pour half the banana mix into a baking dish

  • Place your bread into the mix (see above photos for how I place mine)

  • Pour over the rest of the mix and add in any of the extras you have lying around

  • Bake at 200C for 20 minutes

Notes TIP: Best served warm but can be stored at room temperature, sealed, for 1 day. Reheat by baking again for 15 minutes.

Meal #2

Entrée (Main Course)



1 pound Brussels sprouts, cut in half

14 ounces organic baby spinach

4 cloves garlic, minced

1 small onion, chopped

1 1/2 cups chopped tomatoes or 1 (15 ounce) can no or low salt chopped tomatoes

1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning


Steam Brussels sprouts for 8 minutes. Add spinach and continue to steam until spinach is wilted and the Brussels sprouts are almost tender.

Meanwhile, heat 2 tablespoons oil in a large pot and saute the garlic and onion until the onion is tender, about 5 minutes.

Add the Brussels sprouts and spinach, chopped tomatoes and VegiZest. Simmer for 10 minutes.

Side #1

Broccoli Tomato Salad

Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. —Marie Hoyer, Hodgenville, Kentucky

Total Time

Prep: 20 min. + chilling


6-8 servings


1 large bunch broccoli, separated into florets

2 large tomatoes, cut into wedges

3/4 cup sliced fresh mushrooms

2 green onions, sliced


3/4 cup olive oil

1/3 cup tarragon vinegar

2 tablespoons water

1 teaspoon lemon juice

1 teaspoon sugar

1 teaspoon salt, optional

3/4 teaspoon dried thyme

1 garlic clove, minced

1/2 teaspoon celery seed

1/4 teaspoon Italian seasoning

1/4 teaspoon lemon-pepper seasoning

1/4 teaspoon paprika

1/4 teaspoon ground mustard


Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions.

In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

Nutrition Facts

1/2 cup: 130 calories, 11g fat (0 saturated fat), 0 cholesterol, 32mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable.

Side #2

Pear, radish, and fennel salad




Firm, crunchy-when-ripe pears are perfect for this crisp, refreshing salad.


3 tbsp lemon juice

1 1/2 tsp lemon zest

1 tsp Dijon mustard

1/2 tsp salt

5 tbsp olive oil

1 head Boston or butter lettuce , leaves separated

1 small fennel bulb , halved

2 Anjou or Bosc pears , stems removed, halved and cored

1 cup radishes , (about 9 radishes)

1/4 cup chopped toasted pecans


WHISK lemon juice with lemon zest, Dijon and salt in a large bowl. Season with fresh pepper. Gradually whisk in olive oil until combined.

TEAR lettuce into smaller pieces. Add to dressing.

REMOVE feathery fronds from fennel, reserving for garnish. Use a mandolin to thinly slice fennel, pears and radishes. Add to lettuce. Toss until combined. Arrange on a platter. Sprinkle with pecans and reserved fronds.



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Peanut Butter Banana Spinach Smoothie, easily start your day the healthy way with this delicious power-packed green smoothie!

PREP TIME5 minutes


2 Heaping Handfuls of Spinach

2 Peeled Ripe Bananas

1/4 cup Creamy Peanut Butter