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Recipes for 4/28/22

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

Romaine Lettuce Local

Beets with tops Local (In large & Jumbo baskets)

Rainbow Carrots,

Broccoli Crowns Cucumbers


Grape Tomatoes, Red Bartlett Pears,

Fresh Papaya (Jumbo baskets) Bananas


Quick Raw Vegan Cream of Broccoli Soup

Prep:20 mins

Cook:0 mins

Total:20 mins

Servings:4 servings

Raw soup may seem a little out-of-the-box, but just wait until you sink your spoon into this savory nutritious raw cream of broccoli soup. The broccoli blends with the cashews to create a creamy texture while the herbs and spices create a flavor your palate will instantly recognize. Vary the herbs according to what you have on hand. If you serve this raw food soup immediately, it will even be a little warm from the blending!


3 cups broccoli florets

1 cup chopped broccoli stems

1 1/2 cups water

2 tablespoons lemon juice (freshly squeezed)

1/2 cup raw cashews

1/2 cup sliced celery

1/4 cup chopped onion

Optional: 1 clove garlic

1 tablespoon dill (fresh or 1 teaspoon dried dill)

1 teaspoon rosemary (fresh or 1/2 teaspoon dried rosemary)

1 tablespoon parsley (fresh or 1 teaspoon dried parsley)

1 teaspoon thyme (fresh or 1/2 teaspoon dried thyme)

1 tablespoon nama shoyu- (Soy Sauce)

2 tablespoons ​nutritional yeast

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Optional: 1/4 teaspoon crushed red pepper or cayenne

1/2 teaspoon celery seed

Garnish: fresh dill

Steps to Make It

Place all the ingredients in a blender and blend for 30 to 40 seconds or until a creamy consistency is reached. You may wish to add a little more water.

Garnish your raw cream of broccoli soup with extra fresh dill. Serve immediately and enjoy!


If refrigerated, you may want to warm the soup to room temperature before serving.

Store any leftover soup in the refrigerator for 4 to 5 days. It can also be frozen for up to 6 weeks.

Side #1

Banana Free Carrot Cake Smoothie

Yields: 2 servings

Prep Time: 10 mins

Total Time: 10 mins

This Vegan and Banana Free Carrot Cake Smoothie has all the usual ingredients that you would have in a carrot cake. Plus, to make it more nutritious I added a cup of romaine lettuce. Sweetened with natural sweeteners, like unsweetened raisins, pineapple and carrots, it is refreshing summer smoothie you ought to try.


▢¼ cup of unsweetened raisins

▢½ cup boiling hot water

▢1 small head of romaine lettuce rinsed and chopped (should be approximately 1 cup)

▢1 ½ cups unsweetened coconut milk

▢1 ½ cups carrot peeled and cut into small chunks (2-3 medium size carrots)

▢1 cup pineapple cut into small cubes

▢½ teaspoon vanilla extract

▢¼ teaspoon cinnamon

▢pinch of nutmeg

▢1 cup ice

▢1 tablespoon pecans chopped- optional

▢1 tablespoon unsweetened coconut flakes- optional


Place raisins in a small cup and pour boiling hot water over it. Let it sit on the kitchen counter until raisins plump up a bit, 10-15 minutes. Drain and set aside to cool while you are prepping the rest of the ingredients.

Place the rest of the ingredients in a blender, add the raisins, and blend in high speed until smooth.

Garnish with pecans and coconut flakes on top.

Serve immediately.

Side #2


Prep Time: 10 minutes | Cook Time: 0 minutes


3 Bartlett pears, peeled and chopped

2 cucumbers, peeled and chopped

1/2 cup Sliced almonds

For The Dressing

1/4 cup apple cider vinegar

1 tsp poppy seeds

1 tsp sugar

fresh cracked black pepper

salt to taste

1/2 cup extra virgin olive


In a large bowl toss together the chopped pears and cucumbers.

In a blender add the apple cider vinegar, poppy seeds, sugar, pepper, and salt. Blend to combine. Slowly pour in the olive oil until a smooth dressing forms. Pour the dressing over the cucumber and pear and toss. Top with sliced almonds and serve.


You do not need to deseed the cucumber before cutting.

Toss the dressing with the cucumber and pear up to an hour before serving.


Serve this Cucumber and Pear Salad with a shot of Apple Pie Infused Vodka.


Cilantro Lime Shortbread

For a new taste sensation, try this fresh herb shortbread.





1/2 cup butter,melted

1/2 cup powdered sugar

2 tablespoons chopped fresh cilantro

1 tablespoon freshly grated lime zest

1/4 teaspoon salt

1 cup all-purpose flour


3/4 cup powdered sugar

1 tablespoon fresh lime juice

1 to 2 teaspoons water

Clear or white edible glitter, if desired


Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over edges. Set aside.

Combine all shortbread ingredients except flour in bowl; mix well. Add flour; mix until combined. Press dough evenly into prepared pan. Bake 17-19 minutes or until edges are golden brown. Cool 2 minutes in pan.

Lift bars from pan, using foil ends. Cut bars into 9 equal squares; cut each square in half diagonally. Cool completely

Combine 1/4 cup powdered sugar, lime juice and enough water for desired glazing consistency in bowl; mix well. Drizzle over shortbread. Immediately sprinkle with edible glitter, if desired.

Meal #2

Basil Pesto & Broccoli Subs

with Romaine Lettuce & Pear Salad

40 MIN

2 Servings

In these crowd-pleasing sandwiches, verdant broccoli is topped with herbaceous basil pesto and creamy, melty mozzarella cheese—all layered between golden brown baguettes. To cut through the richness, we’re serving it all with a side salad dotted with bites of fresh, sweet pear.


2 Small Baguettes

½ lb Broccoli

2 cloves Garlic

1 Romaine Lettuce Heart

1 Pear

4 oz Fresh Mozzarella Cheese

¼ cup Grated Parmesan Cheese

⅓ cup Basil Pesto

3 Tbsps Ranch Dressing


Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the baguettes. Tear the mozzarella into small pieces.

Cook the broccoli:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the broccoli is softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.

Assemble & toast the sandwiches:

Line a sheet pan with foil. Place the halved baguettes on the foil, cut side up. Top the bottom halves with the pesto, cooked broccoli, and mozzarella pieces; drizzle with olive oil and season with salt and pepper. Leaving the sandwiches open, toast in the oven, rotating the sheet pan halfway through, 9 to 11 minutes, or until the baguettes are lightly browned and the cheese is melted. Carefully transfer to a cutting board and let stand at least 2 minutes.

Make the salad & serve your dish:

Roughly chop the lettuce. Quarter, core, and thinly slice the pear. Combine in a large bowl. Just before serving, add the ranch dressing. Toss to thoroughly coat. Taste, then season with salt and pepper if desired.

Finish the toasted sandwiches using the top halves of the baguettes, then halve on an angle. Serve the sandwiches with the salad on the side. Garnish the salad with the parmesan. Enjoy!

Side #1

Grape Tomato and Cilantro Salad




1 tablespoons olive oil

1/2 green onion chopped

Wash your hands and clean your cooking area.

Wash the grape tomatoes and cut them in half

Transfer tomatoes to medium serving bowl.

Drizzle olive oil over tomatoes; stir to coat.

Side #2

Beet and Carrot Salad

Bottom of Form

Total Time 25 minutes

You can make this raw, root vegetable slaw up to four days before you plan to eat it.


4–6 servings


2 cups shredded peeled beets

2 cups shredded unpeeled carrots

1 cup chopped raw walnuts

1/4 cup chopped scallions

1/4 cup chopped fresh flat-leaf parsley


1/2 cup extra virgin olive oil

Freshly grated peel of 1 orange

1/4 cup freshly squeezed orange juice

2 tablespoons apple cider vinegar

1 teaspoon ground cumin

1 teaspoon salt

To make the salad, combine all the salad ingredients in a large bowl. To make the dressing, place all the dressing ingredients in a jar. Seal the lid and shake until well combined. Pour the dressing over the salad and toss until well coated. Serve at room temperature or chilled. Keeps well in the refrigerator for up to 4 days.

n Roasted Broccoli


Sugar Glazed Cucumber Bread

Sugar Glazed CUCUMBER Bread recipe that's delicious and moist inside. It tastes like zucchini bread, but it's made with 1 cup grated cucumber. This healthy dessert recipe is easy to make and is a great way to use up cucumbers. A optional sugar glaze is poured on top once baked!

prep time:15 minutes

cook time:1 hour

total time1 hour 1 minute



For bread

▢2 eggs

▢1/2 cup vegetable oil

▢1 cup sugar

▢1 cup grated cucumber peeled, seeds removed, drained – see notes

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

▢1 1/2 cup flour

▢1 teaspoon baking soda

▢1 teaspoon salt

▢1/4 teaspoon baking powder

▢1/4 teaspoon nutmeg

▢1/4 teaspoon ground cloves

▢1/2 cup chopped pecans optional

For glaze (optional)

▢1 cup powdered sugar

▢2 tablespoons milk


For bread

Preheat oven to 350 degrees F.

In a large bowl mix eggs, vegetable oil and sugar together with hand mixer.

Add grated cucumber, vanilla and lemon juice. Stir with spoon to combine.

Add flour, baking soda, salt, baking powder, nutmeg and cloves to bowl. Continue to sir with spoon.

Add pecans into the bowl. These are optional but highly recommended! Stir again.

Spray a 9×5 loaf pan with nonstick spray. Add batter into loaf pan.

Bake for 60 minutes.

Let cool for 15 minutes. Remove and transfer to wire rack to completely cool.

For glaze (optional)

Mix powdered sugar and milk together in bowl with a spoon.

Once bread is cool, pour glaze on top.

To get 1 cup grated cucumbers: peel your cucumbers, remove the seeds and grate with cheese grater. After cucumbers are grated, place in mesh strainer and press down with hand to remove water. Let grated cucumbers sit for a additional 15 minutes in strainer and then press down again with hand.

Meal # 3

Entrée (Main Course)

Papaya Salad

To me, papaya is a less exciting mango. But in Israel when mango season is nearly over we have to compromise. I love to use papayas in salad because its sweetness enhances this dish and the salt and vinegar in the dressing brings out its flavors in a more savory way.


4 ounces lettuce

1 papaya skin and seeds removed, cut into cubes

2 cucumbers sliced

3 scallions chopped

2 tablespoons honey

1 tablespoon whole grain mustard

3/4 teaspoon salt pink Himalayan


In a salad serving bowl add the lettuce, papaya, cucumbers and scallions.

In a jar add the rest of the ingredients. Shake well and serve.

Side #1

Broccoli, Chickpea, and Cherry Tomato Salad

This is a healthy salad that's perfect when paired with a simple sandwich.

Total: 20 mins

Prep: 20 mins

Servings: 6


1 pound broccoli, separated into florets (4 cups)

1 tablespoon Dijon mustard

2 tablespoons red-wine vinegar

2 tablespoons olive oil

1/2 small red onion, finely chopped

Coarse salt and freshly ground pepper

1 pint cherry tomatoes, halved

1 can (15 ounces) chickpeas, drained and rinsed


Step 1

In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.

Step 2

In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Side #2

Super Cilantro Detox Smoothie (serves 2)

1 cup fresh cilantro leaves

1 cucumber

1 pear

1 inch piece of ginger

1 lemon

1 cup pure water

You can sub a green apple for the pear if you want.

Blend everything up in your blender and drink! If you want to put a little bit of healthy fat in there for some texture and depth, add a teaspoon of coconut oil.



These Papaya Bars are a silky ,smooth custard using fresh papaya fruit on a bed of short bread crust. Perfect for picnics or summer-y get togethers.

Prep Time: 20 mins

Cook Time: 40 mins

Cooling Time: 15 mins

Total Time: 1 hr 15 mins


3/4 cup all-purpose flour

1/4 teaspoon kosher salt

2 tablespoons light or dark brown sugar

1/4 cup very cold unsalted butter diced


1/2 cup white granulated sugar

1 1/2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

*3/4 cup red papaya puree from a red papaya that weighed: 1.5 pounds

2 large eggs

2 teaspoons lemon juice

2 tablespoons good-flavored honey I used wildflower


Powdered sugar optional


Preheat the oven to 350 degrees F. Prepare this 9-inch baking dish by buttering it, placing a piece of parchment on the bottom of the dish and then flouring it. Set aside.

To the jar of a food processor, add the flour, salt and dark brown sugar. Pulse until combined. Add the cubes of butter and then pulse once more until the mixture resembles a coarse meal with a few larger chunks throughout. Transfer the butter and flour mixture to the prepared baking dish and press firmly so the layer is even. Place in the oven to bake for about 15 minutes, and until the edges are set.

Meanwhile, let's make the filling! To medium bowl, add the sugar, flour and salt, and mix. Whisk in the papaya puree, eggs, lemon juice and honey. The filling should appear glossy and smooth.

Pour the filling over the hot crust and transfer back to the oven for a remaining 20-25 minutes. You'll know the papaya bars are done when the filling appears set. Cool in the pan on a cooling rack until it reaches room temperature.

Run a sharp knife along the sides and gently lift the parchment



How to Store this Recipe:

These keep in the fridge for up to one week in an airtight container.


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