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Recipes for 5/25/23

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,

Broccoli Crowns

Baby peeled carrots

Red Onions,

Sugar Snap Peas,

French, Green Beans (In the large & Jumbo baskets)

Red Radishes

Beefsteak Tomatoes

Alex Lucas Pears, Extra Fancy

Heirloom Navel Oranges - these were sooo good!!

Lemons (In the Jumbo baskets)

Meal 1

Entrée ( Main Course)

Tomatoes Stuffed With Chicken Salad

Cook time: 15 minutes Servings: 15


6 large tomatoes

2 cups cooked and cubed chicken

1/2 cup minced red bell pepper

1/2 cup drained corn

1 1/2 tablespoon minced red onion

1/4 cup plus 2 tablespoons olive oil

1/4 cup fresh lemon juice

1 tablespoon minced fresh parsley

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

1 teaspoon ground black pepper

1/2 teaspoon salt

green leaf lettuce


Cut 1/2 inch off top of each tomato. Scoop out pulp from tomatoes. Turn

tomatoes upside down on paper towels to drain.

In a medium bowl, combine chicken, bell pepper, corn and onion.

In a small bowl, whisk together olive oil and next 6 ingredients. Pour over

chicken, tossing gently to coat.

Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad

evenly in the tomatoes. Refrigerate or serve immediately

Side #1

broccoli pea salad

Prep Time: 30 min Cook Time: 6min Total Time: 36 minutes Servings: 4


1 head broccoli about 1 lb/ 450 g

5.5 oz sugar snap peas

2 medium tomatoes

1 handful radishes

6 scallions, thin

1 handful parsley

½ lemon, the juice

4 tablespoons olive oil

¼ teaspoon fine sea salt or Kosher, more to taste

1 pinch of white pepper


Bring a big pan of salted water to a boil. In the meantime, clean and cut the broccoli stem into bite-sized pieces and divide the broccoli head into bite-sized florets. When the water is boiling, add the broccoli stem to the pot. After 2 minutes, add the florets, and after another minute, add the snow peas. Blanch for another 2 minutes, drain and refresh the vegetables under cold water.

Drain very well, pat dry with paper towels, and place in a big bowl.

Deseed and finely chop the tomatoes. Chop the radishes very finely as well and cut the scallions into very thin slices. Add to the bowl together with chopped parsley and mix gently.

Mix the lemon juice and olive oil with salt and white pepper to taste and pour over the salad. Adjust the taste to your liking with more salt, pepper, and lemon juice.

If you wish, you can add some finely chopped hard-boiled eggs or/and some Parmesan or Pecorino on top

Side #2



1 small red onion, sliced

10 ounces French green beans, trimmed and halved*

10 ounces carrots, cut into 2-inch sticks**

2 tablespoons olive oil

3 large cloves garlic, minced

1 tablespoon minced fresh rosemary

½ teaspoon fine sea salt

¼ teaspoon pepper


Preheat the oven to 400ºF.

Add the red onion, green beans and carrots to a large, rimmed baking sheet. Drizzle with the olive oil, then sprinkle with the garlic, rosemary, salt, and pepper. Toss to combine then spread in an even layer.

Bake for about 25 to 30 minutes, stirring once halfway through, or until the veggies are tender to your liking.

Season with additional salt and pepper to taste if needed (I usually add about ¼ teaspoon more salt), then serve.

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*French green beans are also sometimes called haricot verts (you’re looking for the longer, skinnier green beans at the store). BUT you can absolutely use regular green beans if you can’t find French ones. Just roast until tender.

**This is about 3 to 4 medium carrots (or 2 large carrots). Additionally, if desired, you can peel your carrots before cutting. I personally like to leave the skin on for the extra nutrients and because it’s easier!


Orange and Pear Upside-Down Cake

Total Time: 70 min + cooling Prep: 25 min. Bake: 45 min. Makes 10 servings


1/2 cup butter, cubed

1/2 cup packed brown sugar

2 tablespoons grated orange zest, divided

2 medium ripe pears, peeled and quartered

2/3 cup sugar

1/3 cup coconut oil

1 large egg, room temperature

1-1/3 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup half-and-half cream


Preheat oven to 350°. Place butter in a 10-in. cast-iron or other ovenproof skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter. Sprinkle with brown sugar and 1 tablespoon orange zest. Arrange pears in a single layer over sugar.

In a large bowl, beat sugar, coconut oil, egg and remaining 1 tablespoon orange zest until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into sugar mixture alternately with cream.

Spoon over pears. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Meal #2

Broccoli & Green Bean Salad

Prep Time: 10 min Cook Time: 5min Total Time: 15 min Servings: 6


1 Head of broccoli

¼ lb green beans

6 tbsp Extra virgin olive oil

3 tbsp red wine vinegar

2 tbsp Runny honey

1 tbsp Dijon mustard

1 Red onion diced

2. oz Almonds

2 oz Dried cranberries


Cut the broccoli into florets, then drop them into a pan of boiling water along with the green beans. Cook them for a few minutes until they are tender.

Drain the broccoli and green beans and run them under cold water for a minute.

Meanwhile, make the vinaigrette by adding the olive oil, red wine vinegar, honey and Dijon mustard into a bowl. Use a whisk to beat it until smooth.

Tip the drained broccoli and green beans into a mixing bowl then chuck in the diced red onion, almonds, and dried cranberries.

Pour in the vinaigrette and toss it all together.

Pile it up high in a bowl and it’s ready to eat.

Side #1




1 large Beefsteak tomato (or other tomato)

½ red onion (or another type of onion)

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Salt & pepper (to taste, perhaps ¼ teaspoon salt and ⅛ teaspoon pepper)

¼ cup fresh parsley (chopped fine)


Thinly slice the tomatoes and onions.

Arrange the sliced tomatoes and onions on a small plate or platter, alternating the tomatoes and onions.

Sprinkle with salt and pepper.

Toss on the chopped parsley.

In a small bowl or measuring cup, mix the vinegar and oil until emulsified and drizzle over the salad.

For best results, let the salad rest for 20 minutes, and serve at room temperature.

Side #2

Carrot Salad with Maple-Mustard Dressing

PREP TIME10 minutes COOK TIME15 minutes TOTAL TIME25 minutes


10.5 oz baby carrots, frozen

1 medium lettuce head, rinsed and leaves chopped

5 scallions, chopped

Maple-Mustard Dressing


3 Tbsps mustard

1 Tbsp maple syrup

3 Tbsps olive oil

½ lemon's juice

2 tsps dry thyme

sea salt, to taste

½ tsp ground pepper


Steam frozen baby carrots until they're tender, but still have a little bit of crunch (15 minutes).

Rinse lettuce, remove leaves and chop them. Chop scallions.

Mix all dressing ingredients together.

When the baby carrots are ready, mix them with the scallions and lettuce leaves in a large bowl.

Add dressing and toss salad.



Easy Pear Cobbler Recipe

Prep:15 mins Cook:60 mins Total:75 mins Servings:8 servings


3 to 4 cups sliced fresh pears, about 3 medium pears

1 1/2 cups sugar, divided

4 ounces (8 tablespoons) unsalted butter

3/4 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup milk (whole or low-fat)

1 large egg

Ice cream, for serving, optional

Whipped cream, for serving, optional


Pre heat oven to 325 F and place the rack in the middle. In a large bowl, mix the pears with 1/2 cup of the sugar and let stand.

Put the butter in a 2-quart baking dish and place in the oven until melted, about 5 minutes.

Combine the remaining sugar, flour, baking powder, cinnamon, and salt in a mixing bowl. Mix well.

Whisk together the milk and egg in a separate small mixing bowl.

Slowly combine the milk and egg mixture with the dry ingredients to make a batter.

Pour the batter over the melted butter. Do not stir.

Spoon the sliced pears over the batter. Do not stir.

Bake in the preheated oven for 50 to 60 minutes, or until nicely browned and the pears are tender. If the topping appears to be browning, cover the dish with foil and continue baking until the pears are tender.

Remove the cobbler from the oven and set it on a rack to cool slightly. Enjoy the cobbler hot or cold with a scoop of ice cream or whipped cream.

Depending on the depth of your dish and how many pears you add, there is a slight chance that the cobbler will bubble over the sides as it bakes. If you notice this, place a baking sheet on a separate rack underneath the dish.

Recipe Variations

For a pear-blueberry cobbler, add 1 cup of fresh blueberries to 3 cups pears.

Add about 1/2 cup of chopped pecans or walnuts to the pear filling for additional texture.

Sprinkle toasted slivered or sliced almonds over individual servings.

Use other spices, such as nutmeg, cloves, ginger, or cardamom instead of cinnamon.

How to Store Pear Cobbler

Store a fruit cobbler covered at room temperature for about two days or in the refrigerator for up to five days.

Meal # 3

Entrée (Main Course)


yield: 3 prep time: 5 MINUTES cook time: 5 MINUTES total time: 10 MINUTES


3 heads romaine lettuce

1/4 tsp sea salt, pepper

1/2 cup crumbled bacon

1/2 cup tomatoes, chopped

3 tbsp blue cheese

optional: drizzle of ranch dressing or any dressing of choice!

Avocado Oil Spray


Start by washing the romaine lettuce. Chop the head of romaine in half. If buying a package of 3 romaine heads, you will end up with 6 pieces of romaine lettuce heads to grill.

Spray with avocado oil spray, sea salt and pepper.

Turn grill to HIGH.

Place romaine lettuce face down on the grill. Keep an eye on it because it grills quick! Just around 2 minutes and you can flip on the other side. Do this to all heads of romaine.

Prepare BLT ingredients.

Cook the bacon accordingly.

Chop up tomatoes.

Drizzle ranch dressing on the grilled romaine and top with crumbled bacon, tomatoes and blue cheese.

Serve alongside your cookout or add protein on top to make it into a meal!

Side #1

Easy Roasted Broccoli Soup

Total Time: 50 minutes Yield: 2


6–7 cups broccoli florets

1/2 red onion, diced into large pieces

3–4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

2–3 cups vegetable broth


Heat oven to 425 degrees F. Place broccoli, onion, garlic, olive oil, salt and pepper and toss until everything is coated with oil. Roast until broccoli is cooked through and browned, 35-40 minutes, flipping once.

Remove broccoli from the oven and place in a high speed blender. You can reserve a few pieces for garnish if you like. Add the vegetable broth and blend until creamy, 1-2 minutes.

Pour into a pot and heat. Garnish with extra roasted broccoli and enjoy.

Side #2

Spring Pea & Radish Salad

Prep/Total Time: 20 min. Makes 6 servings


1/2-pound fresh wax or green beans

1/2-pound fresh sugar snap peas

2 cups water

6 large radishes, thinly sliced

2 tablespoons honey

1 teaspoon dried tarragon

1/4 teaspoon kosher salt

1/4 teaspoon coarsely ground pepper


Snip ends off beans and sugar snap peas; remove strings from snap peas. In a large saucepan, bring water to a boil over high heat. Add beans and reduce heat; simmer, covered, 4-5 minutes. Add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes. Drain.

Toss beans and peas with radishes. Stir together honey, tarragon, salt and pepper. Drizzle over vegetables.


Orange Cookies

Prep Time 15min Cook Time 10min Setting Time 20min Total Time 45min

Servings24 cookies


For the Cookies:

2 cups plus 2 tablespoons all-purpose flour 255g

1¼ teaspoons baking powder

½ teaspoon salt

¾ cup granulated sugar 150g

½ cup unsalted butter softened (113g)

1 tablespoon orange zest about 2 oranges

1 large egg

½ cup fresh orange juice 120ml

For the Glaze:

1 cup confectioners’ sugar 120g

Zest of 1/2 orange

1 to 2 tablespoons fresh orange juice

1 tablespoon unsalted butter melted


For the Cookies:

Preheat the oven to 375F. Line two large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, beat the sugar, butter, and zest together on medium speed until light and fluffy, about 3 minutes. Add the egg, and beat until well combined.

With the mixer on low speed, add the flour mixture, alternating with the orange juice until fully combined. Stop to scrape down the bowl as needed. Scoop the dough into 1 tablespoon balls onto the cookie sheet, spacing them about 2 inches apart.

Bake 1 sheet at a time for 10 minutes, or the centers appear dry and feel firm to the touch. Let cool for a few minutes then transfer to a wire rack to cool completely.

For the Glaze:

In a small bowl, whisk together confectioners’ sugar, zest, juice, and melted butter until smooth. Spread the glaze over the top of each cookie. Let cookies stand until the glaze is set, about 20 minutes.


Rub the orange zest and the sugar together with your fingers for stronger orange flavors. This allows the zest (and its oils) to absorb more into the sugar for more flavor.

I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the orange cookies are the same size so that they bake evenly. If you bake cookies regularly, it’s worth purchasing!

Room temperature butter and egg will mix more evenly into each other. Place your egg into a bowl of warm water for a couple of minutes.

Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.

Adding too much flour will lead to the cookies being dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.

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