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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

Meal #1


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

Entrée (Main Course)

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




2 cups grape tomatoes

1 tablespoons olive oil

1/2 green onion chopped

Fresh chopped cilantro to taste

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.