Recipes for 4/21/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Redbor Kale / Lacinato Kale Local

Green Leaf Lettuce Local (In large & Jumbo baskets)

Covington Sweet Potatoes

Yellow Onions,

Broccoli Crowns

Zucchini, Local Fancy,

Asparagus (Jumbo baskets)

Gala Apples, Extra Fancy



Meal #1




2, peeled and cubed Sweet Potatoes

½ cup, diced Red Onion

½ head, cut into small pieces Broccoli

½ a bunch, woody stems removed and cut into 1-2 inch pieces Asparagus

2-4 tablespoons Olive Oil

Salt and Pepper to taste


Preheat oven to 425 degree fahrenheit. Prep all of the ingredients, toss them into a large bowl, add salt and pepper and olive oil and toss.

Pour on to a large sheet pan and spread in a single layer . Roast at 425 degrees for 20-30 minutes. Until desired degree of char and crispiness is reached.


Side #1

Zucchini Ricotta Fritters

Servings: 7 -8 fritters


2 medium zucchini washed and thinly cut into sticks

1/3 cup ricotta drained

1 egg

1/2 to 1 cup panko breadcrumb depending of the consistency of your ricotta

4 tablespoons olive oil

salt and pepper to taste

lemon zest from a lemon


In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.

In a large skillet, heat 1/4 inch of olive oil until shimmering.

Shape spoonfuls of the zucchini batter into 3-in. (diameter) patties with your hands (careful, if you make them too thin they will break apart). Working in batches, add the patties in the pan with 1-2 tablespoons of oil. It is easier to flatten the patties with a spoon while in the pan, so you can try to flatten a little more at this point.

Fry over moderately high heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3 minutes per side. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Side #2

Tarte a l'Oignon (French Onion Pie)

This is a traditional French holiday side dish made without any cheese. It's also a very simple side dish that will impress other cooks at potluck parties.

Cook: 35 mins

Additional: 15 mins

Total: 1 hr 20 mins

Prep: 30 mins

Servings: 10


10 slices bacon, cut into 1 inch pieces

5 onions, thinly sliced

1 teaspoon salt

⅛ teaspoon freshly ground black pepper

½ cup milk

½ cup heavy cream

1 tablespoon all-purpose flour

4 eggs

1 pinch ground nutmeg

1 (9 inch) unbaked pie crust


Step 1 Preheat oven to 400 degrees F (200 degrees C).

Step 2 Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.

Step 3 Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.

Step 4 Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.

Step 5 Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.


Kale, Apple, & Banana Smoothie


1/2 large apple,, chopped

1/2 banana,, chopped and frozen

A few large leaves of kale,, ribs and stems removed

1/2 cup orange juice

handful of ice,, if desired


Add all ingredients to blender and blend until smooth. Add more orange juice or ice to get desired consistency.

Start them early…. What a cutiepie!

Meal #2

Entrée (Main Course)

Kale Salad with Broccoli, Apple, and Orange Dressing

Prep Time20 mins

Rest15 mins

Total Time35 mins

Servings: 2



150 gram kale this is the net chopped quantity

80 gram broccoli florets cut small florets

50 gram celery root cut julienne

50 gram red onion finely cut

2 big carrots cut julienne

½ apple cut matchsticks

50 gram pistachio roasted

3 pinches salt

Orange Dressing

50 ml fresh orange juice

4 tbsp olive oil

1½ tbsp honey

1 tbsp apple cider vinegar

1 tsp sumac

¼ tsp salt

¼ tsp pepper


Make the vinaigrette first. Whisk all ingredients in a small bowl.

If you bought whole kale leaves, wash and dry them. Then remove the stems from each leave. Chop the leaves into small pieces. Skip this step if you bought cleaned, chopped kale.

Put cleaned, chopped kale into big bowl and sprinkle with 3 pinches of salt. Grease your hands with olive oil. Rub kale with your fingers for some minutes, until leaves begin to tenderize.

Cut the broccoli to small florets

Cut apple to matchsticks and cut the red onion finely.

Mix all of them gently in the big bowl.

Pour the orange vinaigrette to the salad and stir gently.

Let it rest for 15 minutes.

Sprinkle with roasted pistachio before serve. Enjoy!

Side #1

Candied Yams w/Orange

PREP TIME 10 mins

COOK TIME 25 mins

TOTAL TIME 35 mins

SERVINGS 6 to 8 servings


3 pounds garnet or ruby sweet potatoes (yams), peeled and cut into 2-inch chunks

Kosher salt

2 cups orange juice

1 to 1 1/4 cups brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

4 tablespoons butter


Boil the sweet potatoes:

Place the cut sweet potatoes in a pot and cover with a couple inches of cold water. Bring to a boil and add a generous pinch of salt.

Boil the sweet potatoes for 5-10 minutes, or until you can just pierce them with the tines of a fork, but not fully cooked (you will continue to cook in the next step). Drain and set aside.

Simmer the remaining ingredients:

Mix the remaining ingredients (orange juice, brown sugar, ground ginger, cinnamon, butter) in a shallow, wide sauté pan and bring to a boil on high heat.

Add sweet potatoes, cook until sauce reduces to a syrup:

Add the sweet potatoes and coat well with the sauce. Boil on high heat until the sauce reduces to a syrup, about 10 minutes. Serve hot.

Side #2

Air Fryer Zucchini Chips

Prep Time: 15 mins

Cook Time: 12 mins

Serves 4

These air fryer zucchini chips are an easy, delicious side dish or snack! Serve them plain or with marinara sauce for dipping.


2 medium zucchini, sliced into ¼ inch rounds

1 egg*

½ cup panko bread crumbs

½ cup almond flour

¼ cup Parmesan cheese or Vegan Parmesan

½ teaspoon sea salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

Marinara, for serving, optional


Preheat the air fryer to 370°F.

Use a clean kitchen towel to pat dry the zucchini and set aside.

In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.

Dip the zucchini slices into the egg and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 11 to 13 minutes, or until crisp and golden brown.

Serve immediately (they’ll become less crispy as they sit) with marinara for dipping, if desired.


*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.

Mexican Roasted Broccoli


Double Chocolate Banana Bars

Double Chocolate Banana Bars


5-6 very ripe bananas about 1 2/3 cup

3/4 cup brown sugar

1/4 cup canola oil or coconut oil

1/4 cup milk

2 eggs

1/3 cup cocoa powder

1 3/4 cup flour can use whole wheat

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup finely chopped spinach leaves if desired

1 1/4 cup chocolate chips* divided


Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.

Add in dry ingredients and stir. Fold in spinach, if desired, and 3/4 cup chocolate chips.

Spread the batter into the prepared pan and top with remaining chocolate chips.

Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean.

Cool completely and cut into squares.


Yields 24 bars. *I used a combination of mini chocolate chips, regular sized chocolate chips and dark chocolate chunks for this recipe

Meal # 3

Entrée (Main Course)

Mediterranean Roasted Sweet Potato and Zucchini Salad

Prep Time15 minutes

Cook Time1 hour

Total Time1 hour 15 minutes

2 large sweet potatoes, peeled and cut into ½ inch squares

▢1 zucchini, cut into ½ inch squares

▢3 tablespoons olive oil, separated into thirds

▢1 teaspoon ground allspice

▢salt and pepper, to taste

▢3 garlic cloves, minced

▢1 (14.5 ounce ) can chickpeas, drained

▢2 tablespoons fresh squeezed lemon juice

▢2 stalks green onions, thinly sliced

▢1 tablespoon tahini

▢2 teaspoons fresh lemon zest

▢1 handful fresh cilantro leaves

▢¾ cup crumbled feta cheese


Preheat oven to 400º F. Grease baking sheet or line with parchment paper. Place diced sweet potatoes on baking sheet. Drizzle with 1 tablespoon olive oil, evenly sprinkle with allspice. Sprinkle with salt and pepper to taste. Roast 30-45 minutes, stirring halfway between. Add zucchini and roast an additional 10-15 minutes, or until outside edges are slightly browned and caramelized. Remove to cool slightly.

Heat 1 tablespoon olive oil in medium frying pan over medium heat. Add garlic, cook 1-2 minutes till golden, add drained chickpeas and lemon juice. Saute 3-4 minutes until chickpeas dry slightly and are warmed through. Stir in green onions and remove from heat.

To make dressing: In a small bowl combine tahini, lemon zest, 1 tablespoon olive oil; and salt and pepper to taste. Stir in water, 1 teaspoon at a time, to thin to desired consistency.

Combine roasted vegetables and chickpeas in large bowl. Pour dressing over and toss to coat. Serve warm and garnish with cilantro and feta cheese.

Side #1



1 Tbsp. olive oil divided

1 bunch of fresh asparagus

1 large sweet onion

1 large organic apple I use Gala

sea salt and ground black pepper to taste

¼ lemon


Preheat oven 400 degrees F.

Add ½ Tbsp. olive oil to 9x13 baking dish and spread with a paper towel to coat the inside of the dish.

Chop asparagus into 2 inch pieces and add to baking dish. (Discard tough white ends.)

Chop onion into large chunks and add to baking dish.

Core apple, chop into chunks and add to baking dish. (No need to peel unless it’s not organic.)

Drizzle ½ Tbsp. olive oil over chopped veggies.

Sprinkle with sea salt and ground black pepper to taste. (I use about ¼ teaspoon each.)

Use a spatula to stir the chopped veggies until lightly coated with oil.

Place baking dish in oven and roast until veggies reach desired tenderness. (About 20 - 30 minutes - stirring every 10 minutes.)

Squeeze ¼ fresh lemon over veggies and stir to mix.

Side #2

Broccoli Potato Supreme

Total Time

Prep: 20 min. Bake: 30 min.


8 servings


3 cups hot mashed potatoes

3 ounces cream cheese, softened

1/4 cup whole milk

1 large egg

2 tablespoons butter, softened

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (2.8 ounces) French-fried onions, divided

4-1/2 cups fresh broccoli florets

1 cup shredded cheddar cheese


In a bowl, combine the first 7 ingredients; beat until smooth. Fold in half of the onions. Spread onto the bottom and up the sides of a greased 13x9-in. baking dish, forming a shell. Bake, uncovered, at 350° for 20-25 minutes or until edges are lightly browned.

In a saucepan, cook broccoli in a small amount of simmering water until crisp-tender; drain. Place in the potato shell. Sprinkle with cheese and remaining onions. Bake 10 minutes longer.


Salted Caramel Apple Pie Bars

Prep Time:25 minutes