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Recipes for 5/21/21

The following recipes are 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


Local Kale Broccoli


Grape Tomatoes

Russet Potatoes

English Peas Local Boston Lettuce (Large & Jumbo baskets)

Rainbow Carrots (Jumbo bags)

Bartlett Pears

Donut Peaches


Menu #1

Potato, Kale and Pecorino Frittata

This Potato, Kale and Pecorino Frittata is courtesy of In Sock Monkey Slippers as part of the U.S. Potato Board's Potato Lovers Club. This Potato Frittata is an easy way to freshen up a weeknight dinner.


Ingredient Checklist

2 tablespoons olive oil, divided

10 ounces white potatoes, cubed

Salt and pepper to taste

1 clove garlic, minced

2 cups kale, leaves stripped from stems and coarsely chopped

1 teaspoon Dijon mustard

10 large eggs, beaten

½ cup shredded Pecorino-Romano cheese


Instructions Checklist

Step 1

Preheat oven to 400 degrees F.

Step 2

Heat 1 tablespoon of the oil over medium heat in a 10-inch ovenproof and nonstick skillet. Add the potatoes, season with a pinch of salt and pepper, and saute until golden brown and tender, about 10 minutes. Remove potatoes and set aside.

Step 3

Add the remaining 1 tablespoon oil to the skillet and add the garlic and kale and season with a pinch of salt and pepper. Saute until kale is wilted, about 5 minutes. Add potatoes and mustard; stir to combine. Stir in beaten eggs and cheese. Place the skillet in the oven. Bake for 20 minutes or until the eggs are cooked through and a toothpick inserted in the center comes out clean.

Step 4

Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Garnish with additional pecorino cheese if desired. Slice and serve.

Roasted Garlic Lemon Broccoli

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.


10 mins


15 mins


25 mins




6 servings


Ingredient Checklist

2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon ground black pepper

1 clove garlic, minced

½ teaspoon lemon juice


Instructions Checklist

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Step 3

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.


Creamy Pea Salad with Bacon

A fresh green pea salad with a sweetened creamy dressing and bacon



KeywordCreamy Pea Salad

Prep Time10 minutes

Total Time10 minutes




4 cups frozen peas thawed

1/2 cup shredded Colby Jack Cheese

1/4 cup diced red onion

4 slices bacon

1/2 cup Mayonnaise

1/2 cup sour cream

1 tablespoon honey

2 teaspoons vinegar

1/2 teaspoon cayenne pepper optional


Combine salad ingredients"]In a large bowl, add the peas, shredded cheese, onion, and bacon and toss to combine.

="Make salad dressing"]In a small bowl, add the mayonnaise, sour cream, honey, and vinegar. Stir until well combined

Pour dressing"]Pour the dressing over top of the pea mixture and toss to coat. Store in refrigerator until ready to serve.

Baked Donut Peaches

Serving 6 Course: Dessert Cuisine: American Store 5 days in refrigerator Preparation time: 5 minutes Cooking time: 30 minutes Total time: 40 minutes

5 from 18 votes

Course: Dessert

Cuisine: American

Keyword: baked peaches, donut peaches

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes



Author: Ton


6 Donut Peaches rinsed well and patted dry with a paper towel

1 tablespoon Unsalted Butter

3 tablespoons Honey

1 teaspoon ground Cinnamon

1/4 teaspoon ground Ginger

1/4 teaspoon Kosher Salt

1 teaspoon Vanilla Extract

1 tablespoon Bourbon optional

2 tablespoons Turbinado sugar or Brown Sugar

2 tablespoons finely chopped Almonds

Optional Toppings (choose one)

1 cup Whipped cream

1 cup Honey flavored Greek Yogurt

1 cup Vanilla Ice Cream


Preheat the oven to 350 degrees F. Prepare a 9-inch by 9-inch baking dish by spraying with non-stick cooking spray.

Heat a small saucepan over on medium-low heat. Melt butter and remove from heat.

Add the honey, cinnamon, ginger and salt; stir or whisk to combine and dissolve salt.

Stir in the vanilla extract and bourbon if using. Stir to fully combine.

Place the peaches in sauce and generously coat both sides. Place peaches in the prepared baking dish.

Pour the sauce on the peaches in the baking dish. Sprinkle the tops of the peaches evenly with the turbinado/brown sugar and almonds.

Bake for 30 minutes until sauce caramelized.

Serve warm or cold with whipped cream, ice cream or yogurt and sauce on top.

Menu #2

Tomato and Cucumber Salad with Lemon Basil Vinaigrette

Effortless, yet fresh!

Prep Time 10 minutes

Total Time 10 minutes

Author Sonja Sarr


2/3 cup Extra Virgin Olive Oil

1/3 cup Lemon Juice

1 Tablespoon Water

1 Clove Garlic Minced

2 Teaspoons Fresh Basil Minced

1/4 Teaspoon Dried Dill

1/4 Teaspoon Salt

1/8 Teaspoon Black Pepper


Combine all ingredients in a medium jar with lid, and shake until combined. Taste and season as needed.

Enjoy and store remaining dressing in an airtight container in the refrigerator for up to 1 month.

Recipe Notes

Tomato Cucumber Salad

2 Cucumbers (or more), Peeled and Chopped

1 1/2 Cups Cherry Tomatoes, Halved, or 2 Medium Roma Tomatoes, Diced (really any tomatoes will do)

Dressing, *see above

Red Onion, Cut in Rings as Desired, Optional

Feta Cheese, to Taste, Optional


Combined chopped cucumbers and diced tomatoes in a medium bowl. Add onion if desired.

Coat with dressing. Garnish with feta.

Enjoy and refrigerate any leftovers for up to one day.

Need other salad inspiration? Do you have a favorite salad? Hands down mine is the Cobb Salad with a Basil Vinaigrette.

Boston Lettuce with Shaved Parmesan

Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.


15 mins


15 mins




Ingredient Checklist

2 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

2 tablespoons olive oil

Coarse salt and ground pepper

1 1/2 pounds (4 heads) Boston lettuce, torn into pieces

1 cup shaved (2 ounces) Parmesan cheese


Instructions Checklist

Step 1

In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)

Step 2

In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.

Cook's Notes

Use a sturdy vegetable peeler (a wide harp-shape one works best) to shave the Parmesan into long pieces.

Herb-Roasted Tri-Colored Carrots

These roasted rainbow carrots are lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!


2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)

2 tablespoons olive oil

2 to 3 teaspoons fresh rosemary, finely chopped

1 teaspoon fresh thyme

1 teaspoon salt, or to taste

1 teaspoon pepper, or to taste

2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped

2 teaspoons lemon juice, optional


Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup.

Add the carrots to the baking sheet, evenly drizzle with olive oil, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss with your hands to evenly coat.

Arrange the carrots in a flat layer with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness.

Stir and flip halfway through baking to ensure all sides cook evenly.

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brightens up the dish), and serve immediately.

Grilled Barlet Pears


5 Bartlett pears

1 stick butter

1 1/2 cups brown sugar

2 teaspoons ground cinnamon

2 tablespoons Mexican vanilla extract

1 quart vanilla ice cream


Cut pears into thick slices (4 to 5 per pear). Place slices in a large bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to the bowl and toss until pears are thoroughly coated with the mixture.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Place pears directly on the hot grill. Cook for 3 to 4 minutes on each side, until the nicely browned. Remove pears and place in individual dessert bowls.

Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.

Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.


Feta Tomato Pasta

This casserole lends itself to many add-ins

Prep Time10 mins

Cook Time55 mins

Course: Main, Main Course

Cuisine: American

Keyword: baked feta and tomatoes, baking feta cheese, tiktok pasta recipe, viral recipe from tiktok


32 oz cherry or grape tomatoes

8 oz feta cheese

1/2 cup olive oil

1/4 cup fresh basil chopped

2 cloves garlic finely minced

8 oz pasta shape of your choice

1 lb shrimp cleaned and deveined

1 tbs butter

1 tsp oil


Preheat oven to 400F/200C.

Place tomatoes in a large baking dish (I used 13x9-inch). Drizzle oil over tomatoes and toss to coat. Place the cheese in the center of the pan. Bake for 30 minutes.

Meanwhile, cook pasta per package directions; reserve about 1 cup of the pasta water. Drain and set aside and keep warm.

Melt butter and the teaspoon of oil in a large skillet over medium-high heat. Pat the shrimp as dry as you can then add to the hot pan. Cook until it turns pink and begins to brown. Set aside and keep warm.

Raise the oven temp to 450F/230C and bake for an additional 5-10 minutes or until cheese is golden brown on top and tomatoes have burst.

Remove the pan from the oven and add the basil and garlic. Stir until sauce is well mixed. At this point, you may want to add a small amount of the reserved pasta water--maybe about 2 tablespoons if the sauce seems a bit thick.

Add the cooked pasta and the shrimp. Toss so the pasta and shrimp is well coated. At this point you may wish to add some more reserved pasta water so the sauce coats everything better

Cucumber Bruschetta Cups

These deliciously simple cucumber bruschetta cups is a healthy, gluten-free alternative to traditional bruschetta and positively tasty too! We love this easy peasy appetizer for parties and after school snacking!




2 cups diced roma tomato

2 cloves garlic, minced

1/4 cup of finely diced white onion

2 TBSP white balsamic vinegar

5 large basil leaves, shredded plus extra for topping

1-2 tsp fresh chopped parsley

1/4 tsp salt

1/8 tsp garlic powder

1/8 tsp dried dill

1-2 english cucumbers

2-4 TBSP crumbled feta (optional)

2 TBSP sweet balsamic glaze plus extra to taste


Combine all the above ingredients [minus the feta, balsamic, and cucumber] in a bowl and toss to coat.

Serve up right away or allow the mixture a little bit of time to marinate before serving.

The leftovers are not only delicious, but will keep for up to four days in your fridge, assuming they last that long!

To maximize the bruschetta potential of each cuke, slice them a bit on the thick side and scoop out the middles with a grapefruit spoon or melon baller if you have one! If not, a little handy work with paring knife will help you nix the seeds and make room for more yummy bruschetta topping.

Pile each cucumber cup high with your filling and top with a hearty drizzle of balsamic glaze, crumbled feta, and a sprinkle of fresh basil chiffonade.

Recipe Notes

This recipe makes just over 2 cups of bruschetta topping, enough for around 20-30 cucumber cups.

For 1/2 cup of sweet balsamic glaze, simply combine 1 cup of balsamic vinegar with 1/4 cup of brown or white sugar. Stir to dissolve as you bring the pot to a boil. Once bubbly, reduce to simmer on very low heat and allow the vinegar to reduce into a glaze. This takes at least twenty minutes so if you're pressed for time you can use a store bought glaze or just drizzle straight up with a high quality balsamic!

One Pot Creamy Lemon Chicken Pasta with Basil and Peas

Creamy Lemon Chicken Pasta with Basil & Peas. This creamy ONE pot pasta loaded with chicken, basil and peas can be ready, from prep to finish, in 30 minutes or less!


Large Straight-Sided Skillet or Dutch Oven


1 Pound Boneless Skinless Chicken Breasts sliced into 3/4-1'' wide strips

2 TBS Unsalted Butter divided

1 large Shallot finely diced

2 Cloves Garlic minced

1 TBS All Purpose Flour

2 Cups Chicken Broth

1 ½ Cups Half-and-Half

8 ounces Linguine broken in half

1 ¼ Cup Peas thawed if frozen*

1 bunch fresh Basil 1 large sprig left whole, the rest chiffonade (thinly sliced)

1 Lemon zest and juice

½ Cup Parmesan Cheese grated, plus more for serving

Kosher Salt and Fresh Ground Pepper to taste

Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes


Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.

Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute. Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.

Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.

Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

Warm Lemon Pudding Cakes

Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!

Servings: 6

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Total Time: 1 Hour 5 Minutes


3 large eggs, separated

1 cup milk (low-fat or whole)

2 teaspoons lemon zest, from 2 lemons

6 tablespoons fresh lemon juice, from 2 lemons

2 tablespoons unsalted butter, melted

1/4 teaspoon salt

6 tablespoons all-purpose flour

1 cup sugar

Fresh berries and Confectioners' sugar, for serving (optional)


Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.

In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.

Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.

Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.


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