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Recipes for 4/7/22

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

Spinach Local FL

Romaine Lettuce Local FL (In large & Jumbo baskets)

Portabella Mushrooms

Garnet, Yams

Beans, Green, Florida

Broccoli Crowns

Squash, Zucchini, Fancy, FL

Pears, Bartlett, Red

Apples, Fuji, Extra Fancy


Herbs, Lemon Thyme (Jumbo baskets)

Menu #1

Portobello Mushroom Burger

Serves 4

This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.


4 large portobello mushrooms

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling

Tamari, for drizzling

Sea salt and freshly ground black pepper

For Serving

4 hamburger buns, warmed or toasted


Sliced tomato

Sliced red onion

Ketchup, mayo, mustard


Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.

Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.

Place the mushrooms onto the buns and serve with desired fixings.

Broccoli Salad

Serves 4 to 6

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.


1 pound broccoli crowns

3 tablespoons mayo, I like Sir Kensington's or vegan mayo

1½ tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon maple syrup or honey

1 garlic clove, minced

¼ teaspoon sea salt, more to taste

⅓ cup diced red onions

⅓ cup dried cranberries

Smoky tamari almonds

½ cup almonds

½ cup pepitas

1 tablespoon tamari

½ teaspoon maple syrup

¼ teaspoon smoked paprika, more to taste


Preheat the oven to 350°F and line a baking sheet with parchment paper.

Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.

In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Sponsored by Lowes


*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.

Baked Zucchini Chips

These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions!


1 egg*

½ cup panko bread crumbs

¼ cup Parmesan cheese or Vegan Parmesan

½ teaspoon sea salt

Freshly ground black pepper

2 medium zucchini, sliced into ¼ inch rounds

Extra-virgin olive oil, for drizzling

, optional for serving


Preheat the oven to 425°F and line a baking sheet with parchment paper.

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 onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.

Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.


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

Apple Oatmeal Cookies

Serves 24 -28 cookies

These apple oatmeal cookies are soft - they're more similar to these Carrot Breakfast Cookies or a yummy muffin top than to a classic flat & crisp/chewy cookie. Great for an afternoon snack, dessert, or lunch box treat!


2 tablespoons ground flaxseed + 4 tablespoons warm water

1½ cups oat flour, blended from 2 cups whole rolled oats

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon sea salt

½ cup very creamy almond butter

¼ cup melted coconut oil

¼ cup applesauce

1 teaspoon vanilla extract

½ cup Truvia Brown Sugar Blend or regular brown sugar

1 cup whole rolled oats

¾ cup finely chopped apple

½ cup chopped walnuts

¼ cup raisins


Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a small bowl, combine the flaxseed and water. Stir and set aside to thicken for about 5 minutes.

In a large bowl, stir together the oat flour, baking soda, cinnamon, and salt.

In a medium bowl, combine the almond butter, coconut oil, applesauce, vanilla, and brown sugar. Add the thickened flaxseed mixture and stir well.

Stir the whole rolled oats, apples, walnuts, and raisins into the bowl of dry ingredients. Add the wet ingredients to the dry ingredients and stir well to combine. The batter will be thick and sticky.

Drop rounded tablespoons onto the baking sheet and press down slightly. Bake for 12 to 15 minutes, until the bottoms are nicely browned. (Note: do not under-bake or your cookies will be more likely to fall apart). Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before cooling completely on a wire rack.

Menu #2

Vegan Broccoli Soup

This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.


2 tablespoons extra-virgin olive oil, more for drizzling

1 small yellow onion, diced

½ cup chopped celery

⅓ cup chopped carrots

1 lb. broccoli, stems diced, florets chopped

1 small yukon gold potato, diced (1 cup)

4 garlic cloves, minced

3 cups cubed bread, for croutons

½ cup raw cashews

1½ teaspoons apple cider vinegar

1/2 teaspoon Dijon mustard

¼ cup fresh dill

1 tablespoon fresh lemon juice

3/4 teaspoon sea salt

freshly ground black pepper


Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.

Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.

Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.

Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.

Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.


Note: many readers have had enjoyed blending a few tablespoons of nutritional yeast into the soup for an extra "cheese-like" flavor. You can find it at Whole Foods or other health food stores. If you can't find it, no worries, it's delicious without it too!

Sweet Potato & Spinach Salad

Serves 4

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.


1 recipe Tahini Dressing, (makes a bit extra)

4 cups arugula or spinach

⅓ cup crumbled feta

1 avocado sliced

Lemon wedge, for squeezing

3 tablespoons toasted pepitas

Sea salt and freshly ground black pepper


Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Tahini Dressing

Prep Time: 10 mins

Serves 4 to 6

This tahini dressing is fantastic on almost any salad, but your options for using it don't end there! Drizzle it over roasted veggies, grain bowls, and more. Find additional suggestions in the post above.


¼ cup smooth tahini*

3 tablespoons water, more if needed

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

1 teaspoon toasted sesame oil

1 small garlic clove, grated

¼ teaspoon sea salt


In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.

If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.


*For the best results, use really smooth, runny tahini here, not the dry, stiff stuff that you might find at the bottom of a jar. Tahini's consistency can also vary from brand to brand; my favorites are Soom, Cedar’s, Trader Joe’s, and Seed+Mill.

Lemon wedge, for squeezing

3 tablespoons toasted pepitas

Sea salt and freshly ground black pepper


Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Mango & Zucchini Lettuce Wraps with Romaine

Prep time

20 mins

Total time

20 mins

These fresh lettuce wraps are a great party appetizer or light summer dinner! Change up the veggies and herbs to your liking, and serve with generous drizzles of dipping sauce.

Author: Jeanine Donofrio

Recipe type: Main dish, appetizer

Serves: 2 as a light meal, 4 as an appetizer


Romaine lettuce leaves

½ cup kelp noodles (optional)

1 zucchini, julienned

½ mango, thinly sliced

2-3 radishes, sliced into thin sticks

¼ cup chopped scallions

1-2 Thai red peppers, sliced

Handful of fresh mint

Edamame, baked tofu, or a protein of your choice

Lime wedges, for serving

Sriracha, for serving

Ginger soy dipping sauce:

¼ cup soy sauce

3 tablespoons rice vinegar

1 teaspoon minced fresh ginger

2 teaspoons honey or agave syrup

¼ teaspoon sesame oil

Diced Thai chili pepper (optional)


Prep all your veggies and arrange on a platter. Mix the dipping sauce together.

Serve with lime wedges and sriracha, assembling your lettuce wraps to your liking.

Pear Crisp

rep time

10 mins

Cook time

20 mins

Total time

30 mins

This pear crisp recipe is a delicious fall dessert! It serves 2, but you can easily double it to serve more. If you do, bake the crisp in an 8-inch square or similar-sized baking dish.

Author: Jeanine Donofrio

Recipe type: Dessert

Cuisine: American

Serves: 2


2 ripe pears

3 tablespoons whole rolled oats*

3 tablespoons chopped walnuts

2 tablespoons gluten-free oat flour or almond meal

3 tablespoons brown sugar

¼ teaspoon cinnamon

Small grating of fresh nutmeg (about ⅛ tsp.)

Pinch of salt

1½ tablespoons hardened coconut oil


Preheat the oven to 375.

In a small bowl, mix together the oats, flour, walnuts, brown sugar, cinnamon, nutmeg, and salt.

Use your fingers or the back of a fork to crumble in the hardened coconut oil until it's incorporated but still crumbly.

Grease the bottom of a 6" skillet (or similar sized ramekin) with coconut oil. Add the pears and sprinkle the crumble on top.

Bake for about 20 minutes or until the topping is golden brown and the pears are soft but not mushy.

Serve warm or at room temperature with vanilla ice cream.


Make ahead tip: Mix the dry ingredients together in advance. When you're ready to bake, just mix in the coconut oil, chop the pear, and assemble. *If you're sensitive to gluten, make sure your oats and oat flour are certified gluten-free.

Menu # 3

Spinach Hummus Lunch Wraps

Prep time

15 mins

Total time

15 mins

This Spinach Hummus Wrap is one of my go-to travel recipes. Made with a lightened up hummus spread, peppers, and cucumbers, it has a delicious flavor and packs up well for lunches.

Author: Jeanine Donofrio

Recipe type: Main dish, snack

Serves: 4


4 large tortillas (I used these)

Several handfuls of spinach leaves - about 8 per wrap

1 cucumber, cut into long thin slices - 2 per wrap

2-3 mixed (mild) peppers - about 6 slices per wrap

Fresh parsley sprigs, optional

Tofu or other choice of protein, optional

Sprinkle of hemp seeds, optional

Spinach Hummus (makes about 1 ½ cups)

1 (15-ounce) can chickpeas, drained and rinsed

¼ cup vegetable broth (or water)

3 tablespoons fresh lemon juice

2 tablespoons tahini

1 garlic clove

½ teaspoon sea salt

¼ cup fresh parsley

⅛ teaspoon cumin

⅛ teaspoon smoked paprika

Freshly ground black pepper, to taste

1½ cups packed fresh spinach


Make the Spinach Hummus: In a food processor, combine the chickpeas, vegetable broth, lemon juice, tahini, garlic, salt, parsley, cumin, paprika, and black pepper and blend well. Add the spinach and blend again. Chill until ready to use.

To assemble the wraps, spread about ¼ cup of hummus on each wrap, leaving a ½-inch border around the edges. Add the spinach leaves followed by the cucumber and pepper slices. Top with the fresh parsley, protein of choice and hemp seeds, if using. Roll up the wraps and then wrap in foil. Refrigerate until until ready to use.

Sweet Potato Appetizer Bites

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

These sweet potato bites are such a fun party appetizer! You can roast the sweet potato slices in advance, but wait to dice the avocado and make the tartare until the last minute. That way, the avocado will be nice and green when you eat.

Author: Jeanine Donofrio

Recipe type: Appetizer

Cuisine: American

Serves: 4


2 medium sweet potatoes

Extra virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

1 watermelon radish, thinly sliced, cut into half moons

2 teaspoons sesame seeds, white or black

Avocado tartare

1 teaspoon sesame oil

2 teaspoons fresh lemon juice + more for squeezing

¼ teaspoon Dijon mustard

¼ cup diced red onion

1 medium-large ripe avocado

Sea salt


Preheat the oven to 425°F and line a large baking sheet with parchment paper.

Slice thin rounds (smaller than ¼ inch, not quite as thin as ⅛ inch) from the thick middle of the sweet potatoes. This should yield 14 to 16 rounds. (You can chop up the ends of the sweet potatoes into cubes and roast them for another use).

Place the sweet potatoes on the baking sheet in a single layer, drizzle with olive oil and pinches of salt and pepper, and roast for 20 minutes. Turn the slices and roast for 10 to 15 minutes more, or until tender.

Make the Avocado tartare: In a medium bowl, whisk together the sesame oil, lemon juice, mustard, and a few pinches of salt. Stir in the red onion and set aside.

When the sweet potatoes are almost done, dice the avocado and stir it into the tartare along with an extra squeeze of lemon. Season to taste.

Top the roasted sweet potato rounds with the watermelon radish slices and the avocado tartare. Sprinkle with sesame seeds and coarse salt.

Orzo & Arugula Lemon Thyme Salad

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Author: Jeanine Donofrio

Serves: 2 as a main, 4 as a side


1 cup uncooked orzo

2 cups arugula or spinach

½ cup chopped fresh mozzarella

3-4 dry or oil-packed sun-dried tomatoes, chopped

¼ cup toasted and chopped walnuts or other nuts

Lemon, for squeezing

Grated parmesan cheese, for serving (optional)

For the lemon thyme vinaigrette:

¼ cup extra-virgin olive oil

1 garlic clove, minced

2 tablespoons champagne vinegar or white wine vinegar

2 tablespoons grated lemon zest, plus more for garnish

2 tablespoons chopped lemon thyme, plus more for garnish

Sea salt and fresh black pepper

Pinch red pepper flakes


Cook the orzo in boiling salted water for about 7-10 minutes, or until al dente.

Make the lemon thyme vinaigrette: Whisk together the olive oil, garlic, vinegar, lemon zest, lemon thyme, and pinches of salt, black pepper, and red pepper flakes. Taste and adjust seasonings.

Place the arugula in a large bowl. When the orzo is done, use a slotted spoon to scoop the hot orzo over the arugula. Some of the pasta water will come over, that’s ok. If you don’t have a slotted spoon with small enough holes, drain your pasta and reserve some of the pasta water to add in.

Add the mozzarella and pour in some of the dressing. Toss to combine, and the arugula will begin to wilt from the heat of the pasta. Add as much or as little of the dressing as you like. Taste and adjust seasonings.

Top with the reserved lemon thyme, lemon zest, sun-dried tomatoes, walnuts, and a squeeze of lemon. Serve warm or at room temperature with grated parmesan cheese, if desired.

Citrus Salad with Fennel & Avocado

Prep Time: 30 mins

Serves 4 to 6

This citrus salad is one of our favorite side dishes! To make it ahead of time, segment the citrus, slice and roast the fennel, and whisk together the dressing up to a day in advance. Assemble it when you're ready to eat!


1 fennel bulb, sliced into wedges and roasted

1 fennel bulb, very thinly sliced

5 radicchio leaves, torn

2 satsumas or 1 small orange, segmented

1 small pink grapefruit, segmented

1 avocado, sliced

2 tablespoons pine nuts

¼ cup shaved pecorino

¼ cup fresh mint leaves

Sea salt and freshly ground black pepper

Lemon Dressing

2 tablespoons lemon juice

1 garlic clove, grated

½ teaspoon Dijon mustard

¼ teaspoon sea salt


Prepare the roasted fennel according to these directions.

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.

In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.

Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.

Chocolate Zucchini Bread

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Serves 16 (makes 2 loaves)

You'll love this moist, fudgy chocolate zucchini bread! Made with whole wheat flour, coconut oil, and lots of zucchini, this recipe is super delicious and secretly healthy.


1¼ cup whole wheat pastry flour*

1¼ all-purpose flour

⅓ cup cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon cinnamon

½ teaspoon nutmeg

3 eggs

1½ cups almond milk, room temp

¼ cup coconut oil, melted

⅔ cup maple syrup

2 teaspoon vanilla extract

2 cups shredded unpeeled zucchini

1 cup semisweet chocolate chips, more for sprinkling on top


Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.

In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.

Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.


*I like to use Bob's Red Mill Whole Wheat Pastry Flour


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