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Recipes for 4/2/21 Basket

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


ENTRÉE (Main Course)

Roasted Red Peppers Stuffed With Fennel

Time 60 minutes

Serves 6


4 large red peppers

2 small bulbs fennel

1 x 14 oz (400 g) tin Italian plum tomatoes

1 rounded teaspoon mixed pepper berries

3/4 teaspoon whole coriander seeds

1/2 teaspoon fennel seeds

8 dessert spoons good quality olive oil

juice of 1/2 lemon

rock salt

How to make it

Slice each pepper in half lengthways, cutting right through the green stalk end and leaving it intact, it adds to the look of the dish, though it wont be eaten. Remove all the seeds. Place the pepper halves on a shallow baking sheet (swiss roll tin).

Drain the tomatoes (you don’t need the juice), divide the tomatoes into eight equal portions, placing each portion inside a pepper half.

Now pare off any brownish bits of fennel and cut the bulbs into quarters and then again into eighths, carefully keeping the layers attached to the root ends.

Put the fennel eighths into a saucepan with a little salt, pour boiling water on them and blanch them for 5 minutes. Then drain them in a colander and, as soon as they're cool enough, arrange two slices in each pepper half.

Sprinkle 1 dessertspoon olive oil over each pepper, using a brush to brush the oil round the edges and sides of the peppers.

Next lightly crush the pepper berries, coriander and fennel seeds and sprinkle these evenly all over the fennel and peppers and finish off with a grinding of rock salt.

Bake the peppers for 1 hour approx. on a high shelf in the oven until they are soft and the skin wrinkled and nicely tinged with brown.

After removing from the oven, sprinkle the lemon juice all over, cook and serve garnished with a little finely chopped spring onion or as they are.

Note: If you want to make the peppers ahead of time, cover with foil after cooling but don’t refrigerate them as this spoils the flavor.

Side #1

Toasted Garlic Escarole


Serves 4 (serving size: about 2/3 cup)


1 1 1/2-pound escarole head

1 ½ tablespoons olive oil

4 garlic cloves, thinly sliced

1 ½ tablespoons fresh lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper


Step 1

Cut a escarole head crosswise into 1-inch strips; place in a large bowl. Heat a small skillet over medium-high heat. Add olive oil; swirl to coat. Add garlic to pan; sauté 2 minutes or until golden. Remove pan from heat; add fresh lemon juice, kosher salt, and freshly ground black pepper, stirring to combine. Drizzle garlic mixture over the ­escarole; toss to coat.

Nutrition Facts

Per Serving:

80 calories; fat 5.4g; saturated fat 0.8g; sodium 158mg.

Side #2

Green & white roasted vegetables

Broccoli, cauliflower, turnips, garlic, shredded arugula and cabbage combine in this rustic Roasted Vegetable recipe. A blend of Dijon mustard and olive oil enhances their fresh-picked flavors, making these oven-roasted vegetables a perfect side dish for your favorite beef, pork or chicken recipes.

Yield: 8 servings

Nutrition facts: Per serving: 177 calories, 10 g fat, 20 g carbohydrates (7.2 g fiber), 7 g protein, 445 mg sodium


2 large stalks broccoli

½ small head cauliflower, cut into small florets

1 lb. small turnips, peeled and cut into ½ inch wedges

12 large cloves garlic, peeled

1½ cups packed shredded arugula

⅓ cup olive oil

1 Tbsp. Dijon mustard

1 tsp. salt

¼ tsp. pepper

½ small head cabbage, cut into chunks


Preheat the oven to 400°F.

Separate the broccoli into small florets and stalks. Cut the stalks into ⅓ inch slices. In a large bowl, combine the broccoli, cauliflower, turnips, garlic and arugula.

In a small bowl, whisk together the oil, mustard, ½ tsp. of the salt and the pepper. Spoon about 2 Tbsp. of the mixture into a large roasting pan. Place the cabbage on top of the oil.

Add the remaining oil mixture to the vegetables in the bowl and toss to coat evenly. Transfer to the roasting pan and place on top of the cabbage.

Cover the pan with foil and roast for 35 minutes. Uncover, stir gently, and roast for 20 minutes, stirring once halfway through, or until the vegetables are tender.

Side #3

Tropical Haroset

An unusual haroset, in that it is cooked. If possible use Mexican cinnamon which has a completely different taste (available in many supermarkets and Latino markets). The color changes in cooking so don’t worry, just enjoy.

1 Bartlet pear, peeled, cored, diced 3 golden delicious apples, peeled, cored, chopped 3 bananas, peeled and mashed 1 lb. pitted dates 1/2 lb. blanched almonds 2 Tbsp ground Mexican cinnamon 1 cup sweet wine

Place everything in the food processor and puree. Transfer the mixture to a saucepan and simmer over low heat for 15 to 20 minutes, adding wine or water as needed.

Stir and mix well. Remove from heat and let cool. Cover and refrigerate for an hour or two to chill.

Makes 5 to 6 cups.


Stuffed Pears Poached in Red Wine with Warm Chocolate Sauce and Spicy Vanilla Sabayon)

Once the pears are poached, stuffed, and dipped with chocolate they are ready to go.

Serving the Spicy Vanilla Sabayon is optional if you don’t want to be bothered.

6 whole pears. DO NOT wash pears or put in lemon juice after coring 1 1/2 cups sugar 4 cups red wine like Merlot 1 vanilla bean, seeds and skin separated or vanilla bean paste 6-inch Mexican cinnamon bark 2 tsp anise seeds 2 Tbsp lemon zest 1 circle parchment or wax paper to fit over pears in the pot. Cut by folding parchment sheet in half, and in half again, etc. and cut in circle.

Peel and core pears from the bottom, leaving the stems on and scraping a little bigger opening once the pears were cored.

Using a small, short pot, dissolve the sugar in the wine and 4 cups of water (so wine/water covers most of the pears) over medium heat.

Add, vanilla and break in cinnamon stick. Add seeds and zest and mix well.

Add the pears. Place the parchment circle directly over the pears to keep them submerged in the liquid (it also serves to hold the steam closer to the food).

Bring liquid to a light simmer and cook the pears until just tender–about 10 to 12 minutes.

Remove pears from the liquid and chill.


2 Tbsp margarine or butter 1/2 cup chopped pecans 1/2 cup chopped dried apricots, or peaches, cranberries, raisins 1 Tbsp brown sugar

Melt the butter or margarine in a sauté pan over medium-low heat.

Add the pecans and toast lightly. Be careful not to burn them.

Stir in the chopped apricots and sugar. Mix well, stirring constantly until light bubbly/foamy syrup develops. Remove from the heat and cool.

Take the chilled pears and stuff the mixture into the hollowed bottoms. Place back in the refrigerator to chill again.

Spicy Vanilla Sabayon

4 large egg yolks 4 Tbsp sugar 1 tsp non-alcoholic vanilla (for Passover) or regular 1/2 cup white wine, optional 1/4 tsp red chile powder, optional

Place the yolks, sugar, vanilla, wine and chile powder (if using) into a small mixing bowl. Whisk over a double boiler over simmering water until the yolks become light and frothy and all the sugar is dissolved (about three to four minutes). Sauce should coat a wooden spoon thickly. You can cool (and refrigerate) it but serving warm is better.

To serve, spoon sabayon onto plates. Set a pear in the center, sprinkle a little of the stuffing around if desired. Serves 6.

Meal #2

Entrée (Main Course)

Crispy Chicken Breasts with Chermoula and Escarole

YIELD 4 servings

ACTIVE TIME 35 minutes

TOTAL TIME 45 minutes


4 tablespoons olive oil, divided

2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–2 pounds)

Kosher salt, freshly ground pepper

2 garlic cloves, finely chopped

1 teaspoon coriander seeds, chopped

1 teaspoon cumin seeds, chopped

1/2 teaspoon hot smoked paprika

1 medium shallot, sliced into rings

1/2 cup fresh cilantro leaves with tender stems

2 tablespoons (or more) fresh lemon juice

1/2 head escarole, torn into pieces


Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 minutes longer. Transfer to a plate; reserve skillet.

Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.

Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

Side #1

Mexican Tomato Soup

Mexican Tomato Soup is warm, spicy and packed with great Mexican spices! The fun is in the toppings and the options are endless! Add shredded cabbage, shredded chicken, queso fresco, avocado, sour cream and chopped cilantro to take this comforting bowl of goodness straight over the top!

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Servings: 4


4 medium vine ripened tomatoes

1 stalk celery peeled or strings removed

¼ medium red onion

¼ red, yellow or orange bell pepper

1 fresh jalapeno, halved, deveined and seeded

¼ tsp. cumin

¼ tsp. chili powder

¼ tsp. paprika

1 cup chicken broth (for vegan or vegetarian use Vegetable broth or stock)

1 ½ tsp. salt

2 tsp fresh lime juice

1 Tbsp. olive oil (additional for drizzling veggies)

Topping Ideas

Shredded Cabbage

Shredded Chicken

Queso Fresco

Diced Avocado

Thinly sliced radishes

Sour Cream

Sliced Green Onion

Chopped Cilantro


Preheat oven to 400 degrees and line a sheet pan with parchment. Place tomatoes, celery, onion, bell pepper and jalapeno on the sheet pan drizzle with olive oil and roast in the oven for 20-25 minutes, until skins begin to char and split.

Place all the veggies in a blender. Just a note...if you are worried about the soup being too spicy, add only 1/4 to 1/2 of the jalapeno to begin. You can always add more to increase the heat! Add the granulated garlic and next 7 ingredients. For a smooth soup, blend on high for 5-10 seconds. You can also use an immersion blender to puree the soup. Place all ingredients in a large bowl or sauce pan and blend till desired consistency…this will make a soup with a little more texture. Top with desired toppings and enjoy!


Nutrition Facts to not include toppings, these will have to be tracked/added in addition to the soup.

This recipe yields about 4 cups so 1 cup per serving.


Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Sodium: 952mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Calcium: 23mg | Iron: 0.8mg

Side #2

Mexican Roasted Broccoli


Do not sacrifice flavor while eating healthy! This roasted broccoli recipe is a quick and easy side dish that fits into any clean eating diet and is ready in less than 30 minutes. Keto, Paleo, and Whole30 diet friendly!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2 or 3


12 ounces broccoli florets, washed and dried

1 tablespoon chili powder

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper, optional

2 tablespoons avocado or olive oil

salt and fresh ground black pepper, to taste

optional accompaniments: lime slices, raw or toasted pumpkin seeds, chopped fresh cilantro, favorite hot sauce


Preheat oven to 400F degrees.

In a large bowl, combine broccoli, all seasonings, and oil. Toss until all pieces are evenly coated, then place mixture in a single layer on a baking sheet. Put in preheated oven and bake for 20 minutes, stirring once after 10 minutes.

Remove cooked broccoli to a serving bowl and top with any or all of the optional accompaniments: lime slices, raw or toasted pumpkin seeds, chopped fresh cilantro, favorite hot sauce, and/or pico de gallo. Serve immediately or at room temperature.


Calories: 139kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 86mg | Potassium: 428mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1545IU | Vitamin C: 101.1mg | Calcium: 73mg | Iron: 1.8mg


Refreshing Cucumber Celery Lime Smoothie

Would you like a splash of vodka with that?

Yes, please!

I made this as a refreshing non-alcoholic drink, but the idea of adding alcohol to this drink definitely crossed my mind while I was savoring it!

Prep Time: 5 minutes

Yield: 2 servings


4 stalks of celery heart, chopped into large chunks

1 small cucumber, peeled, chopped, and the seeds removed

juice from 1/2 lime

1/2 cup water

1/2 cup ice

a shot of Vodka or Tequila (optional!)


Place everything into a good blender and blend well.

(If you want it to be a juice, then just strain the smoothie.)

Meal # 3

ENTRÉE (Main Course)

Cilantro Lime Salmon

Total: 16 min

Active: 16 min

Yield: 2 servings


1 tablespoon vegetable oil

3 tablespoons butter

Two 6-ounce fillets salmon

Kosher salt and freshly ground black pepper

1 tablespoon honey

1 tablespoon soy sauce

Zest and juice of 2 limes, plus lime wedges, for serving

2 tablespoons finely chopped fresh cilantro

Steamed rice, for serving


Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.

Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.

Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

Side #1

Israeli Pepper Tomato Salad

"This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless can add foods like olives, beets or potatoes," says Sandy Long of Lees Summit, Missouri

Total Time

Prep: 25 min. + chilling


9 servings


6 medium tomatoes, seeded and chopped

1 each medium green, sweet red and yellow peppers, chopped

1 medium cucumber, seeded and chopped

1 medium carrot, chopped

3 green onions, thinly sliced

1 jalapeno pepper, seeded and chopped

2 tablespoons each minced fresh cilantro, parsley, dill and mint

1/4 cup lemon juice

2 tablespoons olive oil

3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper


In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 64 calories, 3g fat (0 saturated fat), 0 cholesterol, 143mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Side #2

Simple Roasted Turnips

These Roasted Turnips are crispy on the outside and perfectly seasoned!

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes



1 ½ pounds turnips peeled and cut into bite sized pieces

2 teaspoons olive oil

⅛ teaspoon ground sage

kosher salt & pepper to taste

2 teaspoons butter


Preheat oven to 425°F.

Toss turnips with olive oil, sage, salt & pepper.

Roast 30-35 minutes or until tender.

Remove from the oven, toss with butter and season to taste.

Recipe Notes

If you cut the turnips a bit larger, they will need longer to cook. Smaller pieces will cook a bit faster.


Calories: 83, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 132mg, Potassium: 325mg, Fiber: 3g, Sugar: 6g, Vitamin A: 62IU, Vitamin C: 36mg, Calcium: 51mg, Iron: 1mg


tomato cake

yield: 10

prep time: 10 MINUTES

cook time: 40 MINUTES

total time: 50 MINUTES

This classic tomato cake uses fresh tomatoes rather than tomato soup.


1 pound tomatoes

1/2 cup brown sugar, packed

1/2 cup granulated sugar

3/4 cup salted butter, softened

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1 1/2 cup powdered sugar

1/2 teaspoon pure vanilla extract


Preheat the oven to 350°F and coat a 10-cup bundt pan with nonstick spray.

Core tomatoes and quarter. Purée in a blender or food processor until completely smooth. Measure out two cups and set aside, reserving remainder.

In a large bowl, beat together brown sugar, granulated sugar, and butter until creamed and fluffy.

Beat in eggs, one at a time.

In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, cardamom, and ginger.

Alternate adding flour mixture and tomato purée to the batter, starting and ending with the flour. Be sure to incorporate fully before doing the next addition.

Pour batter into prepared pan and bake for 40 minutes, or until a toothpick comes out clean.

Let cake cool in pan 10 minutes, then invert onto a rack and cool completely.

To make the glaze, mix together powdered sugar, vanilla, and 2-3 tablespoons leftover tomato juice until completely smooth. Add more sugar or liquid as necessary. Drizzle over cooled cake.


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