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Recipes for 4/20/23 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

Rainbow Chard, Local

Rainbow Carrots,

Brussels Sprouts, (In the large & Jumbo baskets)

Globe Eggplant, Local

Zucchini, Fancy

White Mushrooms,

Baby Spinach (In the Jumbo baskets)

Orange Sweet Potato, Bananas

Valencia Oranges,

Meal #1

Entrée ( Main Course)

Swiss Chard, Eggplant & Mushroom Lasagna

Prep 30 min Cook 50 min


2 large Egg white

3 Eggplant (trimmed, sliced lengthwise into 1/3-inch thick slices)

1 large Egg

3 clove(s) Garlic (chopped)

4 cup Marinara sauce, low sodium

1 1/2 cup Shredded Mozzarella cheese, partially skimmed

1/4 cup Parmesan cheese, grated

1 dash Red pepper flakes

3 cup Ricotta cheese (skimmed milk)

1 2/3 kg Swiss chard (thick stems trimmed, chopped)

3 cup White mushrooms (chopped)

256 gm lasagna noodle, whole-wheat, dry (no-boil)


Heat broiler. Coat eggplant slices on both sides with cooking spray and season with salt and black pepper. Arrange in single layer on baking sheet, working in 2 batches, and broil 6“ from heat until browned, 4 to 5 minutes. Flip and broil until opposite sides are browned and flesh is very tender, 2 to 3 minutes.

Fill large pot with about ½” water and place steamer basket inside. Bring water to a boil over high heat and add Swiss chard, working in 2 batches. Reduce heat to medium-low, cover, and simmer until tender, 4 to 6 minutes. Transfer to colander and drain thoroughly. When cool enough to handle, squeeze chard tightly with hands to extract as much water as possible and blot dry with clean kitchen towel.

Heat oven to 400°F. Coat large skillet with cooking spray and heat over medium-high heat. Add mushrooms and cook, stirring occasionally, until lightly browned and liquid has evaporated, 6 minutes. Reduce heat to medium-low, add garlic and red-pepper flakes, and cook 1 minute. Add Swiss chard and cook until heated through and any liquid has evaporated, 3 minutes. Season to taste with salt and black pepper.

Combine ricotta, egg, and egg whites in large bowl and season with black pepper.

Spread 1 cup of the marinara over bottom of 13“ x 9” baking dish. Add 4 noodles and cover with half the ricotta, then half the eggplant, then half the Swiss chard–mushroom mixture, then ½ cup of the mozzarella, then 1 cup of the marinara. Repeat layers, starting with noodles and ending with 1 cup marinara. Top with a third layer of noodles, remaining 1 cup marinara, and ½ cup mozzarella. Top with Parmesan.

Cover with foil and bake for 35 minutes. Remove foil and continue baking until sauce is bubbly and cheese is lightly browned, 15 minutes longer. Rest 30 minutes and serve.

Side #1

Spinach and Mushroom Salad with Lemon Balsamic

Prep Time:15 minutes Cook Time:15 minutes Total Time:30 minutes


For the salad

3.53 oz Baby Spinach (4 cups, 3.53 ounces )

8.47 oz Bacon (6 rashers, 8.47 ounces)

17.64 oz Mushrooms (17.64 ounces)

½ cup Sun dried tomatoes

½ cup Pine nuts

Sea salt and cracked black pepper

For the dressing

▢2 tbsps balsamic vinegar

▢2 tbsps lemon juice fresh (juice from 1 large lemon)

▢1 tbsp grated lemon zest zest from 1 large lemon

▢¼ cup olive oil

For the garnish

▢¼ cup Shaved Parmesan


Wash baby spinach, remove any wilted or damaged leaves and either pat or spin dry in a salad spinner.

Cut off the rind from your bacon, then dice into half-inch (1.5cm) pieces. Separate the pieces so that they cook evenly.

If your mushrooms are full of dirt submerge them in a water bath, drain and pat dry. Cut off the stems and then quarter them.

Add your bacon to a hot pan and cook until golden (approximately 3-4 minutes).

Add the pine-nuts and cook until golden. (approximately 1-2 minutes).

Add the quartered mushrooms, if you find that there is not enough fat from the bacon then add two tablespoons of olive oil. Sauté your mushrooms until slightly soft (approximately 3-4 minutes).

Cut your sun-dried tomatoes into strips, if you are using tomatoes in oil make sure that you rinse the oil off the tomatoes and pat them dry before cutting.

Using a vegetable peeler shave your parmesan into flakes.

Add your dressing ingredients in a glass jar, season with sea salt and cracked black pepper and shake well to combine.

Add all your salad ingredients to a large mixing bowl, season with sea salt and cracked pepper, pour over the dressing and toss well to combine. Garnish with parmesan flakes and serve.

Side #2


Prep Time: 10 minsCook Time: 23 minsTotal Time: 33 mins Servings: 4 servings


1½ lb brussels sprouts

2-3 large carrots, peeled and sliced into ½ inch

2 tbsp olive oil, or more as needed

1 tsp garlic powder

½ tsp salt

¼ tsp pepper

2-3 tbsp maple syrup


Heat the oven to 450F.

Clean, dry, and slice the brussels sprouts in half.

Peel and slice the carrots into equal pieces.

Toss them in the olive oil, garlic powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.

Place the carrots and brussels sprouts cut-side down onto a sheet pan.

Roast for 18 minutes.

Take out the sheet pan and push all the brussels sprouts and carrots to the middle of the pan.

Drizzle the maple syrup over the brussels sprouts and carrots, toss to combine.

Continue roasting for 5 more minutes or until the brussels sprouts and carrots are crispy.



This Zucchini Smoothie tastes like a peanut butter banana milkshake, with extra veggies hidden inside! The frozen zucchini adds a creamy texture, without affecting the flavor.



1 cup water

1 cup frozen zucchini

1 frozen banana , cut into coins

2 tablespoons peanut butter

1 teaspoon honey (or sub 2 pitted Medjool dates)

1 handful fresh baby spinach (optional)


In a high-speed blender, combine the zucchini, banana, peanut butter, honey, and spinach, if using. Blend until smooth, adding a little extra water, if needed to keep everything blending. Taste and add an extra squeeze of honey, if needed.

Serve right away for the best texture and flavor.

Make Ahead Tip: For an easy smoothie bag, add the zucchini, banana, peanut butter, and spinach, if using, to a freezer bag, then store it in the freezer for up to 3 months. When you're ready to make the smoothie, dump the contents of the bag into your blender, add the water and honey, and blend until smooth.

Meal #2

Zucchini chard tart

Yield: One 10-inch tart, serving eight to ten.


1 recipe short pie crust or store bought frozen

1 lb Swiss chard (naturally other greens might be substituted)

Salt to taste

2 Tbsp extra virgin olive oil

1 medium onion, finely chopped

2 lbs zucchini, cut in small dice (1/4 to 1/3 inch)

3 cloves garlic, minced

1 tsp fresh thyme leaves, chopped

1 to 2 tsp chopped fresh rosemary (to taste)

2 ounces Gruyère cheese, grated (that’s 1/2 cup, tightly packed)

3 large eggs, beaten

Freshly ground pepper


Bring a large pot of water to a boil while you prep and stem the greens. Wash them thoroughly. If the ribs are wide, wash and dice them, then set them aside separately. Fill a large bowl with ice and cold water.

Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out your dough and line the pan, with the edges of the dough overhanging.

When the pot of water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.

Heat the oil over medium heat in a large skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.

Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the grated cheese. Mix everything together, add a bit of pepper to taste.

Fill the dough-lined pan with the zucchini/chard mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). Also good served at room temperature.

Make-ahead tips: The blanched greens will keep for three or four days in the refrigerator in a covered bowl. The finished tart keeps for a few days in the refrigerator. Reheat it at 275 degrees to re-crisp the crust.

Side #1



1 ½ pounds baby spinach, fresh or regular spinach, trimmed

¼ cup olive or another vegetable oil

1 ¼ cups carrots, sliced

½ cup onion, chopped

4-6 garlic cloves, sliced or minced

½ teaspoon pepper

½ teaspoon salt

Flavor Options

½ - 1 teaspoon crushed red pepper flakes, if desired

2-3 tablespoons balsamic vinegar

1-3 teaspoons lemon juice

Vegetable Options

4 small shallots, thinly sliced, if desired, instead of garlic and onion

4 cups mushrooms, sliced

3-4 cups cherry or grape tomatoes, halved or 3 large tomatoes, diced

1 can (28oz) tomatoes, canned, diced

Prepare your ingredients.

In a large skillet preheat your oil until it shimmers or a drop of water flicked in it dances, over medium to medium high heat.

Add sliced mushrooms first as they require the longest to cook. Once they are all in give the mushrooms a stir.

After a few minutes add carrots and onions. Stir some more.

Carrots and onions are added to the skillet to cook alongside the already present mushrooms. If using regular spinach add it now.

Sauté for 3 or 4 more minutes. Vegetables should be tender.

Add fresh tomatoes, salt, pepper and crushed red pepper flakes, if using.

Last, add garlic, canned tomatoes, and baby spinach. Stir for another 30 seconds or so until baby spinach is wilted

Once cooked, remove from heat and place skillet contents in a serving dish. Spinach will continue to wilt if left on the heat.

Add lemon juice or balsamic vinegar, if using. Toss vegetables gently to blend.

Serve immediately.

Side #2


PREP TIME10 mins COOK TIME15 mins TOTAL TIME25 mins

1-2 large, sweet potatoes about 1.5 lbs.

2 Tbsp. olive oil

2 tsp. smoked paprika

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. Italian seasoning

¼ tsp. kosher salt

¼ tsp. pepper

¼ cup gluten free BBQ sauce

1 package gluten free buns optional

coleslaw optional

pickled jalapenos optional


Thoroughly wash and scrub 1-2 large, sweet potatoes. Dry with a towel and cut the sweet potatoes into rounds. The rounds should be roughly ¼" thick. Try to make sure the rounds are all relatively the same size, so they cook evenly.

Place the sweet potato rounds into a large bowl or cake pan. Drizzle 2 Tbsp. olive oil over the top. Toss until completely coated.

Sprinkle 2 tsp. smoked paprika, 2 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. Italian seasoning, and ¼ tsp. each of kosher salt and pepper over the potatoes. Toss until completely coated.

Heat your grill and place the oiled and seasoned rounds directly on the surface of the grill. Cook for 5 minutes on the first side. Flip and cook for another 5 minutes on the second side.

Using a grill basting brush place a generous amount of BBQ sauce over each potato round. Flip and cook for 1-2 minutes. Brush a generous amount of sauce over the second side. Flip and cook for another 1-2 minutes. Remove from grill once the potatoes are tender and easily pierced with a fork.

To Serve: These sweet potatoes can be served on their own as a side dish. Feel free to garnish with minced chives or herb of choice.

Alternatively, they can be served as a sandwich. Place a few grilled sweet potatoes on a gluten free bun (or regular bun if not GF) and top them with coleslaw and pickled jalapenos.


Feel free to add more salt and pepper to the grilled sweet potatoes if necessary.

You can add as much or as little BBQ sauce as you like to the potatoes. More sauce may be added to the sweet potatoes after removing from the grill.


Swiss Chard for Dessert?- Swiss Chard Hazelnut Tart


12 ounces whole, fresh Swiss chard leaves with stems (about 3½ ounces with stems removed)

¼ cup sugar

2 large eggs

1 yolk from a large egg

1¼ cup whole milk

1 teaspoon pure vanilla extract

1 teaspoon grated orange zest (from about half a large orange)

½ cup whole, toasted, skinless hazelnuts

1 to 2 tablespoons powdered sugar

1 premade 9-inch tart dough


Blanch the chard (if all the chard leaves are small, young, thin and supple, skip this step) by heating a large pot of water (about 2½ quarts or enough to cover the chard leaves) over medium heat. Have a colander nearby and some cold water available. Rinse Swiss chard and remove the stems with a knife. When the water is simmering but not boiling, add the chard leaves all at once. Press the leaves into the water to cover. Remove them after 45 seconds or when the leaves become soft and pliable. Pour the chard into the colander and rinse with cold water. When cool enough to touch, press with your hands to squeeze out the excess water.

Chop chard leaves.

Preheat oven to 400˚F.

Chop hazelnuts into roughly ¼-inch pieces. Scoop up the nuts and shake out the smaller bits and “nut dust” between your fingers. (Reserve smaller pieces and dust for another use.)

In a large mixing bowl, whisk together sugar, eggs, egg yolk, milk, vanilla extract and orange zest. Stir in the chopped Swiss chard.

Pour mixture into the tart pan of the pre-cooked dough. Sprinkle chopped hazelnuts evenly across the top and lightly press them into the custard.

Bake for 30 to 34 minutes or until custard looks set — test it with a toothpick inserted into the custard for a clean removal. Remove and cool.

Just before serving, sprinkle tart with powdered sugar. Serves 8.

Meal # 3

Entrée(Main Course)

Sweet Potato, Eggplant, and Spinach Madras Curry Recipe

Cook:40 min Total:40 min 2 to 3 servings


1 large, sweet potato, peeled and cubed into 1-inch pieces

1 large eggplant, peeled and cubed into 1-inch pieces

1 pound spinach

1 tablespoon cumin seeds

2 cloves garlic, chopped

1 tablespoon curry powder

1 teaspoon black mustard seeds

1 teaspoon sea salt

1/4 teaspoon turmeric powder

3 1/2 tablespoons canola oil

2 tablespoons cilantro, chopped


Bring a pot of water to the boil. Toss in the spinach and cook for 30 seconds. Drain in a colander, and press try with paper towels. Roughly chop the spinach.

Pour the oil into a large skillet set over medium heat. Add the mustard seeds and let cook for about 30 seconds. Then add the garlic and cumin and let them cook for 1 minute.

Dump in the sweet potato, stir well, and let cook for about 5 minutes. Then add the eggplant, spinach, salt, curry powder, and turmeric powder. Cook until the eggplant is tender, about 8 minutes or so.

Turn off the heat and transfer the mixture to a bowl. Garnish with cilantro and set aside for 15 minutes to let the flavors mingle. Best served at room temperature.

Side #1

Ribbon Salad with Orange Vinaigrette

Prep/Total Time: 30 min. 8 servings


1 medium zucchini

1 medium cucumber

1 medium carrot

3 medium oranges

3 cups fresh baby spinach

4 green onions, finely chopped

1/2 cup chopped walnuts

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup golden raisins, optional


1/4 cup olive oil

4 teaspoons white wine vinegar

1 tablespoon finely chopped green onion

2 teaspoons honey

1/4 teaspoon salt

1/4 teaspoon pepper


Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips.

Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half: squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit.

In a large bowl, combine spinach, orange sections, green onions, walnuts, salt, pepper and, if desired, raisins. Add vegetable ribbons; gently toss to combine. In a small bowl, combine vinaigrette ingredients. Add reserved orange zest and juice; whisk until blended. Drizzle half of the vinaigrette over salad; toss to coat. Serve with remaining vinaigrette.

Side #2

Browned Brussels Sprouts with Orange and Walnuts

Prep Time:10 mins Cook Time:15 mins Total Time:25 mins Servings:8


1 tablespoon walnut oil8 (see below)

2 pounds Brussels sprouts, trimmed and cut in half

1 medium orange, zested and juiced

¼ cup chopped walnuts

salt and ground black pepper to taste


Evenly spread walnut oil over the bottom of a large, heavy skillet set over medium-high heat. Place Brussels sprouts, cut sides down, in the skillet; cook until lightly browned, 5 to 10 minutes. Pour orange juice over sprouts and continue cooking until tender, about 5 minutes. Transfer sprouts and juice to a large bowl.

Cook walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted, about 5 minutes.

Add walnuts to Brussels sprouts along with orange zest. Gently toss and season with salt and pepper.

Walnut‌ ‌Oil‌ ‌Substitutes‌ ‌

Extra Virgin Olive Oil.

Almond Oil.

Hazelnut Oil.

Peanut Oil.

Grapeseed Or Other Neutral Flavored Oil.

Sesame Oil.

Pumpkin Seed Oil.


Frozen Banana Treat with Chocolate (Better Than Ice Cream!)


⅓ cup unsweetened cocoa powder

⅓ cup unsweetened plant milk, such as almond, soy, cashew, or rice

¼ to ⅓ cup pure maple syrup

2 teaspoons pure vanilla extract

2 ripe bananas

2 cups rolled oats

1½ cups Grape-Nuts cereal


In a food processor combine the first five ingredients (through bananas). Cover and process until well combined. Transfer mixture to a large bowl. Add oats; mix well.

Line a baking sheet with waxed paper or parchment paper. Place cereal in a small bowl.

Using the large end of a melon baller or a small spoon, scoop up a small chocolate ball and drop it into cereal. Roll the ball with a spoon or your fingers to cover completely with cereal. Gently place the ball on prepared baking sheet. Repeat with remaining chocolate mixture and cereal.

Place baking sheet in the freezer until treats are frozen. Transfer treats to an airtight container. Store in the freezer.


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