top of page

Recipes for 5/12/22

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

Arugula fresh picked LOCAL Broccoli Crowns

Asparagus (In large & Jumbo baskets)

Plum Tomatoes


Portabella Mushrooms,

Gold Beets,

Celery (In Jumbo baskets)

Bananas Valencia Oranges, Fancy

Bartlett, Autumn Pears, Extra Fancy,

Meal #1


Mushroom, Beet and Goat Cheese Sandwiches

This satisfying veggie sandwich is stacked high with marinated mushrooms, caramelized onions, roasted beets, goat cheese, and crisp veggies. Because who said vegetarian sandwiches had to be boring?!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2


Marinated Mushrooms

2 Portobello mushrooms, sliced ½-inch thick

1 tablespoon balsamic vinegar

1 tablespoon tamari (or soy sauce)

Caramelized Onions

1 tablespoon butter

1 yellow onion, thinly sliced

2 teaspoons balsamic vinegar

For Assembly

4 slices bread (gluten free, if needed)

3 tablespoons Creamy White Bean Dip (or hummus)

3 tablespoons soft goat cheese

2 small roasted beets, sliced (or 1 large, see note 1)

2 leaves lettuce

1 tomato, sliced

Softened butter (for brushing)


Marinate Mushrooms: Add the sliced mushrooms to a medium bowl. Pour balsamic vinegar and tamari over top. Toss to coat. Set aside.

Caramelize Onions: Meanwhile, melt butter in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and golden brown, 20 to 25 minutes. If the onions start to stick while cooking, add a splash or two of water. Pour in the balsamic vinegar and cook until the liquid is absorbed into the onions, about 2 minutes. Remove onions from pan and set aside.

Cook mushrooms: Return the skillet to medium-high heat. Scatter in the mushrooms and the marinade. Sauté the mushrooms until soft, 3 to 5 minutes(if the mushrooms start to stick, add a bit of oil).

Assemble: For each sandwich, spread the white bean dip and goat cheese on the inside pieces of bread. Layer the beets, lettuce, tomatoes, mushrooms, and caramelized onions. Brush a bit of butter on the exterior of the sandwich (both sides) and place in the skillet over low heat. Cook on both sides until golden brown, about 2 minutes per side.


Roasting beets: Wrap the trimmed beet in foil. Bake at 400°F (200°C) until fork-tender, about 45 minutes. Once cool enough to handle, peel and use as directed. Cooked beets can be refrigerated for 3 to 4 days.

Meal prep idea: Make a double batch of mushrooms, beets, and caramelized onions. That way, you can quickly assemble delicious sandwiches throughout the week.

Side #1

Cucumber Broccoli Salad

Refreshing and light Broccoli salad packed with fresh broccoli, cucumbers, pine nuts, mint, Greek yogurt, and so much more. Perfect summer side dish.

Servings: 4 (Makes about 4 cups)


2 bunches of broccoli

1 medium cucumber

1/2 cup pine nuts

1/2 cup Feta cheese

1/4 cup diced green onion

1 tbs fresh dill weed minced

5 mint leaves minced


1/2 cup plain Greek yogurt

2 tbsp mayo

1 tbsp fresh lime juice

1/2 tsp sugar

fresh cracked black pepper



Cut the broccoli florets from the stem and chop them into smaller pieces.

Slice the cucumber into straws.

In a large mixing bowl, combine broccoli, cucumber, Feta, pine nuts, green onion, dill weed, and mint. Stir until mixed together.

In a small bowl, whist together Greek yogurt, mayo, sugar, lime juice, salt, and pepper.

Mix the sauce into veggies until all veggies are evenly coated.

I recommend letting it sit in the fridge for a couple of hours before serving. Give it a quick mix and serve.

Side #2

Celery-and-Orange Salad


3 large oranges

2 large celery stalks, thinly sliced

1 1/2 cups chopped pitted green Greek olives

1 1/2 cups chickpeas (from a 14-ounce can), rinsed, drained, and chopped

1 medium red onion, diced small

1/3 cup chopped fresh parsley

3 tablespoons olive oil

3/4 teaspoon coarse salt

1/8 teaspoon ground pepper


Grate 2 tablespoons zest from oranges into a large bowl. With a knife, cut away peel and discard. Working over bowl, cut out orange segments, then squeeze juice from membranes. Add remaining ingredients to bowl, toss and serve.


Banana Skillet Upside-Down Cake


1 package (14 ounces) banana quick bread and muffin mix

1/2 cup chopped walnuts

1/4 cup butter, cubed

3/4 cup packed brown sugar

2 tablespoons lemon juice

4 medium bananas, cut into 1/4-inch slices

2 cups sweetened shredded coconut


Preheat oven to 375°. Prepare banana bread batter according to package directions; stir in walnuts.

In a 10-in. ovenproof skillet, melt butter over medium heat; stir in brown sugar until dissolved. Add lemon juice; cook and stir until slightly thickened, 2-3 minutes longer. Remove from heat. Arrange bananas in a single layer over brown sugar mixture, sprinkle with coconut.

Spoon prepared batter over coconut. Bake until dark golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.

Meal #2

Entrée (Main Course)

Lidia Bastianich's Asparagus Frittata

I love this easy frittata because it is so simple to make and showcases the wonderful flavor of fresh spring asparagus.


1 pound pencil-thin asparagus

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 large eggs


1. Remove and discard the tough lower ends of the asparagus. Cut the spears into 2-inch lengths.

2. In a large nonstick skillet, sauté the asparagus spears in olive oil, sprinkling them lightly with salt. Cover the pan and cook over medium heat, stirring occasionally, until asparagus is tender but still firm, about 5 minutes.

3. Beat the eggs lightly in a bowl with salt and pepper. Add the eggs to the asparagus, scrambling the mixture lightly with a fork. Cook 2 minutes, or less depending on the texture desired, until eggs are set, and serve immediately.

Side #1

Roasted Beet Salad

Roasted Beet Salad is made with two types of seasonal beets and served over a bed or arugula: it's a fresh, light and nutritious summer salad

SERVINGS 4 servings

PREP TIME10 mins

COOK TIME25 mins



▢3-4 medium-large beets scrubbed and ends trimmed

▢5 tablespoons olive oil divided

Kosher salt to taste

freshly cracked black pepper to taste

▢½ medium shallot minced

▢1 tablespoon balsamic vinegar

▢2 teaspoons maple syrup

▢1 teaspoon Dijon mustard

▢4-6 cups fresh arugula

▢½ cup walnuts toasted

▢½ cup crumbled feta cheese

▢Fresh basil for garnish


Preheat oven to 350°F. Drizzle beets with 1 tablespoon oil and season with salt and pepper. Wrap in foil and place on a sheet tray. Bake until beets are fork tender, 40-55 minutes, depending on the size of your beets. Let cool completely.

Make the dressing. In a small bowl, mix shallot, balsamic vinegar, maple syrup, and Dijon. Stream in remaining 4 tablespoons of oil, whisking constantly until emulsified. Season to taste with salt and pepper.

Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices.

Assemble the salad. In a large bowl, toss arugula, cooked beets, walnuts, feta, and dressing. Season to taste with salt and pepper, top with fresh basil, and serve immediately.

Side #2


Refreshing and healthy sugarless vegetable juice for the scorching summer heat. This refreshing Tomato cucumber juice is soothing to the soul and helps you stay hydrated in the scorching heat. Simple homemade juice with simple ingredients.

PREP TIME 5 mins


SERVINGS 2 glasses


3 big tomatoes

½ cucumber (½ cup roughly chopped)

8-10 fresh mint leaves

rock salt, to taste

½ tablespoon lemon juice

1 teaspoon cumin seeds, roasted & grounded


Throw in all the ingredients in a high-speed blender. Process on high for 45 seconds, or until the mixture is completely blended. The texture should be thick and creamy.

Enjoy your refreshing juice!


Beet-Carrot-Orange Cupcakes

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

A harvest cupcake with pecans, beets, carrots and spices, topped by a zesty orange glaze.

From: Lady Jennie

Recipe type: Dessert

Serves: 18



¾ cup toasted pecans

3 eggs

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground cloves