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Recipes for 5/4/23 Happy Cinco de Mayo Veggie Basket!

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

Green Leaf Lettuce

Baby Spinach (In the large & Jumbo baskets)

Green Onions,


Yellow Squash, ,Fancy

Roma Tomatoes,

Orange Sweet Potatoes

Hass Avocados,



Alex Lucas Pears, Extra Fancy

Check out these Delicious Cinco de Mayo inspired recipes ...

1 servings 10 minutes total


1 pear

½ teaspoon chopped cilantro (+ cilantro sprig, optional for garnish)

1 oz pear nectar (or juice)

1 ½ oz tequila

½ oz simple syrup

½ oz fresh lime juice

¼ oz fresh lemon juice

Kosher salt (or sugar) for rim


Peel and core pear; chop ½ of the pear into ½-inch cubes and slice remaining ½ for garnish.

Muddle diced pears, chopped cilantro, and pear nectar in cocktail shaker. Add ice and remaining ingredients (except garnish and salt or sugar).

Shake well; strain into a salt- or sugar-rimmed margarita glass. Garnish with pear slice and cilantro sprig, if desired.

Other Preparation Methods

Add a little heat. Muddle 2 jalapeño slices with the pear and cilantro in step 1.

Make it peachy. Substitute fresh peaches and peach nectar for the pear and pear nectar.

Meal #1

Entrée ( Main Course)

Crispy Avocado Tacos

Prep Time: 15 minutes Cook Time: 15 minutes Yield: 4 (8 tacos)


Baked Avocado Fries

2 avocados, ripe but still firm

½ cup flour

½ tablespoon dried oregano

½ tablespoon garlic powder

½ tablespoon chili powder

1 teaspoon kosher salt

2 tablespoons fresh lime juice (1 lime)

⅓ cup olive oil

1 cup panko breadcrumbs


Preheat the oven to 425 degrees F

Add the flour, oregano, garlic powder, chili powder, and kosher salt to a bowl and stir to combine. Pour it onto a plate.

In a bowl, stir together the lime juice and olive oil.

Add ½ cup panko to a plate. Set up an assembly line with the plate of flour, then bowl of oil, then plate of panko.

Cut the avocado into slices about 3/4-inch thick (you’ll get about 16 total).

Dredge each slice in the flour. Then dip it in the olive oil mixture and tap off excess into the bowl. Gently press it into the panko to coat it well. Lay the slice on a parchment lined baking sheet. Repeat with all the slices. When the panko starts to get gummy, refresh it with the remaining ½ cup dry panko.

Bake for 12 to 15 minutes until golden. Set aside

15-ounce can black beans

1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)

½ teaspoon cumin

1 teaspoon chili powder

½ teaspoon kosher salt

1 romaine head

1 cup pico de gallo (storebought or homemade)

8 flour or corn tortillas

For the cilantro sauce*

6 tablespoons mayonnaise (or vegan mayo or cashew cream)

1 ½ tablespoons lime juice

1 ½ tablespoons chopped cilantro

¼ teaspoon cumin

¼ teaspoon garlic powder

⅛ teaspoon kosher salt


Make Baked Avocado Fries.

While they bake, drain, and rinse the beans. Mix them with the adobo sauce, cumin, chili powder, and salt.

Thinly slice the romaine.

Make the cilantro sauce by mixing the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

Assemble the tacos by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.

Side #1


Yield: 8-10 Servings Prep Time: 10 Min Cook Time: 20 Min Total Time: 30 Min


2 cups jasmine rice

2 cups water

zest and juice of 2 limes

1 small bunch of cilantro, leaves, and tender stems, chopped

tap here

1 teaspoon kosher salt

1 tablespoon olive oil or avocado oil


Rinse the rice in a few changes of water until it runs clear. Combine rice and water in the rice cooker and steam.


To cook on the stove top. Bring 3 cups of water to a boil in a large saucepan over high heat. Add rinsed rice and reduce heat to low. Cover and cook until tender, but not mushy, about 15-20 minutes.

Combine remaining ingredients. Transfer rice to a serving bowl and add lime zest, lime juice, cilantro, salt, and avocado oil. Mix well and serve!

Side #2


Yield: 4-6 Servings Prep Time: 15 Min Cook Time: 10 Min Total Time: 25 Min


1 tablespoon avocado oil

1 large white onion, chopped

3 cloves garlic, chopped

1 poblano pepper, stemmed, seeded, and chopped

2 medium zucchinis, trimmed and chopped (about 1 pound)

2 summer squash, trimmed and chopped (about 1 pound)

2 medium tomatoes, cored and chopped

2 teaspoons dried oregano

1 teaspoon ground cumin

2 cups shredded Queso Oaxaca or mozzarella cheese

Cilantro leaves, for garnish


Sauté the onions. Heat the oil in a large frying pan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring occasionally until onion just starts to become tender.

Fry the garlic and poblanos. Add garlic and poblanos and season again with salt and pepper. Cook until peppers are starting to become tender.

Briefly cook the squash and tomatoes. Add zucchini and summer squash, cook for a few minutes, then add tomatoes, oregano, and cumin. Continue cooking, stirring occasionally until zucchini is just tender, but still has some bite and tomatoes have broken down a bit. Taste and season with more salt and pepper if needed.

Melt cheese over the top. Sprinkle cheese all over the top covering evenly. Remove from heat. Cover and let cheese melt, about 2-3 minutes. Garnish with fresh cilantro leaves and serve!



PREP TIME:5 mins COOK TIME:0 mins TOTAL TIME:5 mins


1 ripe avocado

2 tablespoons cacao or cocoa powder

2 to 3 tablespoons pure maple syrup

½ teaspoon vanilla extract

Pinch of salt

2 tablespoons water , or more as needed to blend


Scoop the avocado, without the peel or large seed, into a mini-food processor or narrow blender. Note: If your blender has a wide base, you may need to double the recipe to have a sufficient volume for blending. Add in the cacao powder, 2 tablespoons of maple syrup, vanilla, salt, and water, and blend until smooth.

Taste the pudding and add more maple syrup if needed. (Or any other extra flavorings you like, such as frozen raspberries or cherries.) You can serve this right away or put it in an airtight container in the fridge to chill.

Leftovers can be stored in an air-tight container in the fridge for up to 48 hours. The pudding can sometimes separate when chilled but stirring it should restore the texture.

Fruit-Sweetened Option: Replace the maple syrup with 2 to 4 pitted dates and add a little extra water for blending. If you don’t have a high-speed blender, start by blending the dates with water first, then add in the rest of the pudding ingredients. You may need to use up to 4 soft Medjool dates depending on their size and sweetness.

Hide the Avocado Flavor: If you have a particularly potent-tasting avocado, try adding 1/2 cup of frozen fruit to the mix. I love using frozen cherries or raspberries. You can also add extra cacao or maple syrup to mask the flavor even more.

Need a Sugar-Free Pudding? You can use any other sweetener that you like. (I used to use stevia in this before I stopped using it.) Honey can also work, but it won’t be a vegan dessert in that case.

Meal #2


Yield: 3-4 Servings Prep Time: 10 Min Cook Time: 10 Min Total Time: 20 Min


3 tablespoons olive oil

1 red onion, diced

2 cloves garlic, minced

1 pound zucchini, yellow, or patty pan squash, quartered and sliced into 1/2-inch thick slices

1/2 teaspoon ground cumin

10-12 corn tortillas

Pico de Gallo and sour cream, for serving


Sauté onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering, add onion and garlic and season with salt. Cook until just starting to brown.

Char summer squash. Add squash and cook, undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.

Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillon to keep warm.

Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, Pico de Gallo and sour cream.

Side #1

Pico de Gallo Mexican Salsa

Yield: 5 Cups Prep Time: 10 Min Total Time: 10 Min


4 cups diced tomatoes, about 6 large tomatoes, finely chopped

1/3 cup minced white onion, finely chopped

2 jalapeños, stemmed and seeded if desired and minced

1/4 cup chopped cilantro

Juice of 3 medium limes

1 1/2 teaspoons kosher salt


Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.

Side #2


Yield: 4 Servings Prep Time: 20 Min Total Time: 20 Min


1/4 large red onion, minced

1/2 cup chopped cilantro leaves and tender stems

1-3 chipotle peppers in adobo, minced (use as many as you'd like depending on your heat preference

3 medium ripe avocados, pitted

2 limes, juiced, plus more to taste

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon ground cumin


Combine ingredients. Add onion, cilantro, and chipotles to a large bowl.

Add avocado. If you want your guacamole creamy, simply scoop the avocado flesh out of the skin with a large spoon into the bowl. If you want it chunky, peel the avocado and chop, then add to the bowl.

Add remaining ingredients. Squeeze lime juice over everything and add cumin and salt. If you want creamy guacamole, mash it all together with a potato masher or fork. If you want it chunky, gently stir it all together.

Taste. Scoop some guacamole up with a tortilla chip and taste. Add more lime juice, salt, and/or chipotle pepper if needed.


Bananas in Lime Syrup

Yield: 6 to 8 servings


6 tablespoons white or light brown sugar

2 limes

4 to 6 bananas


In a saucepan, combine the sugar and ⅔ cup water over medium-low heat. Stir occasionally, until the sugar dissolves. Pour into a bowl and cool.

Finely grate the zest of the limes into the syrup. Squeeze in their juice and stir.

Peel the bananas, thinly slice them, and submerge in the syrup. Cover, and refrigerate for 1 to 6 hours.

Serve with a few spoons of syrup or as a topping for ice cream.

Meal # 3

Entrée (Main Course)

Pasta with Fresh Tomatoes and Grilled Scallions

Total Time:25 mins Yield:4


4 large plum tomatoes—peeled, seeded and chopped

14 large scallions, 4 chopped

1/4 cup extra-virgin olive oil, plus more for drizzling


Freshly ground pepper

10 ounces Campanella or farfalle pasta


In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to a coarse puree; season with salt and pepper.

Light a grill or preheat a grill pan. Drizzle the whole scallions with olive oil and season them with salt and pepper. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.

In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a large serving bowl. Add the tomato-scallion puree and the grilled scallions; toss well. Season with salt and pepper. Top the pasta with the remaining chopped tomatoes and serve.

Side #1


Total Time: 3 minutes


1 large handful baby spinach (washed and patted dry)

1 medium tomato (diced)

½ medium avocado (seasoned with lemon juice and salt)

25 grams goat cheese

1 tablespoon walnuts

1 tablespoon basil (chopped)

1 drizzle olive oil (extra virgin)

1 pinch flaky sea salt (to taste)


Wash the spinach and leave it to dry or pat dry with a paper towel/ clean cloth.

Dice your tomato and slice your avocado. I like to season my avocado with a squeeze of lemon and sprinkle of sea salt for some extra flavor.

Place spinach in a medium-sized salad bowl. Add tomato, avocado, goat cheese, walnuts, and basil on top.

Finish with a drizzle of olive oil and a pinch of sea salt to taste.


Side #2

Spiced Pears + Roasted Sweet Potatoes

PREP TIME 10 mins COOK TIME 35 mins TOTAL TIME45 mins


2 large pears

1 large, sweet potato

1/2 cup butter melted

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

1/4 cup honey

1/4 cup pecans


Preheat oven to 375ºF.

Wash and dry the pears and sweet potato.

Cut the pears into quarters, cutting out the core. Cut the sweet potatoes into smaller thickness wedges (about ½ inch thick). Place in a large bowl.

Pour the melted butter over the pears and potatoes. Sprinkle with cinnamon, nutmeg, and salt. Toss to coat well. Transfer everything to a small baking sheet with rimmed edges and pour the excess butter over the top.

Bake for 20 minutes.

Turn the pears and potatoes and cook for another 10 - 15 minutes until everything is tender.

Drizzle with half of the honey and place under the broiler for a few minutes to brown the top. Watch carefully and do not let them burn.

Remove from oven and drizzle the remaining honey over the top. Sprinkle with pecans and serve warm, spooning the butter mixture over the top.



Yield: 10-Inch Coffee Cake


3 cups white whole wheat flour

1 tablespoon baking powder

1 teaspoon fine salt

1 cup granulated sugar

1/2 cup vegetable shortening

2 large eggs

1 cup milk (non-dairy milk works here too)

2 large ripe pears, chopped (about 2 1/2 cups)

for the topping:

1 cup granulated sugar

2/3 cups white whole wheat flour

1 teaspoon ground canela cinnamon

1 teaspoon ground nutmeg

1/2 cup vegetable shortening, cubed


Grease a 10-inch tube (angel food cake) pan. Heat oven to 350°F and arrange rack in the middle. Sift flour, baking powder, and salt into a large bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and shortening together until creamy and smooth. Add the eggs one at a time, then the milk.

Add the dry mixture and mix on low until completely incorporated. Add the pears and fold them in with a plastic spatula. Spoon mixture into the prepared pan and spread so the top is even.

Combine all the topping ingredients in a medium bowl and mix together with your hands, rubbing the shortening into the dry ingredients until it has formed clumps of streusel. Evenly top the batter with the streusel.

Bake until a toothpick inserted in the center comes out clean and the top is golden brown, about 60-75 minutes.

Let cool at least an hour before removing from the pan.


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