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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

Pesto, Guacamole, or Chipotle Sauce, optional


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 extra-virgin olive oil

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

½ cup almond flour

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

Romesco, Tzatziki, or Marinara

, 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

4 cups vegetable broth

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.


2 Roasted Sweet Potatoes, (cubes)

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