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Recipes for 5/5/22

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

Kale, Florida

Spinach (In large & Jumbo baskets)

Covington Sweet Potatoes

Green Beans Florida

Globe Eggplant

Celery Tomatoes Xlarge (Jumbo baskets) Gala Apples Kiwifruit Bananas

Meal #1

Cinco de Mayo


Mexican Sweet Potato with Black Bean Stew

Prep Time: 15 min

Cook Time: 30 mins

Servings: 4

Ingredient List

1½ tablespoons extra-virgin olive oil

½ medium yellow onion, minced

4 garlic cloves, minced

Kosher salt

1 teaspoon smoked paprika

¾ teaspoon ground cumin

1 chipotle pepper canned in adobo, minced (1 single pepper from the can, people. Not the whole can!)

1 tablespoon adobo sauce from the chipotle can

1 large sweet potato, cut into ¾-inch cubes (about 3½ cups cubed sweet potatoes)

One 15-ounce can black beans, rinsed and drained

One 15-ounce can tomato puree

3 cups low-sodium vegetable broth

⅓ cup uncooked quinoa

4 packed cups baby kale or spinach

Juice of ½ lime

For serving: (optional)

2-3 ounces crumbled goat cheese

Freshly chopped cilantro leaves

Crumbled tortilla chips

This nutrient-packed recipe (plant-based protein, and fiber, and antioxidants, oh my!) is wonderfully low-maintenance. There’s very little prep other than chopping the onion and sweet potato, and then you just dump, stir and simmer.


Heat the olive oil in a medium Dutch oven or heavy-bottomed soup pot over medium heat. When the oil is hot and shimmering, add the onion, garlic, and a pinch of salt and cook for about 5 minutes until the onions are very soft and translucent. (Be very careful not to burn the onions and garlic, people!! If they start to brown at all, turn down the heat immediately.)

Add the smoked paprika and cumin and cook for 1 minute to get the spices nice and toasty. Add the chipotle adobo sauce, sweet potato, black beans, tomato puree and broth to the pot. Bring to a boil, then lower to a simmer and cook for 15 minutes until the sweet potatoes are beginning to soften.

Stir in the quinoa and simmer for 15 minutes more until the grains and sweet potatoes are tender.

Stir in the baby kale or spinach and the lime juice and cook just until the greens have wilted. Taste and season with extra salt if necessary.

Ladle the stew into bowls, garnish with goat cheese, cilantro, and crumbled tortilla chips, and serve piping hot.

Side #1

Nacho Celery

Servings 4

Yummy snacks are ready in 10 minutes! Enjoy these cheesy celery nachos – perfect if you love Mexican cuisine.


1cup smoke-flavored cold-pack cheese food (from 8-oz. container)

1teaspoon Old El Paso™ 25% less sodium taco seasoning mix (from 1-oz pkg)

4(10 inch) stalks celery

1/2cup coarsely crushed French-fried onions (from 2.8-oz. can)


1. In small bowl, combine cheese food and taco seasoning mix; mix well.

2. Spread mixture in celery stalks. Top with onions. Cut into 2-inch pieces.

Side #2

Eggplant Salsa

Fresh from Amelia Ceja's early-fall garden in the wine country of Napa Valley, California, eggplant with its skin on turns into a colorful, multitextured tostadita topping--great with sliced fresh radishes and crumbled queso fresco cheese.

Total: 1 hr

Yield: Makes 3 cups (serving size: 1/4 cup)


3 tablespoons olive oil

2 medium eggplant, stemmed and cut into 1/2-in. dice

½ white onion, coarsely chopped

½ red onion, coarsely chopped

6 large garlic cloves, minced

1 chipotle chile, minced, plus 1 tbsp. adobo sauce from can

½ teaspoon pepper

1 teaspoon kosher salt


Heat oil in a large frying pan over medium heat. Add eggplant, onions, and garlic. Cook, stirring occasionally, until eggplant starts to soften, about 10 minutes.

Add remaining ingredients, cover, and cook, stirring occasionally, until mixture is dark and thick like chutney, about 30 minutes.

Make ahead: Up to one day; let cool, then chill airtight.

Wine pairing: Ceja 2008 Pinot Noir. The earthy berry fruit in the wine makes the sweetness of the fresh eggplant pop; a hint of sassafras doubles the effect.



Baked Apple Empanadas are the perfect dessert for the fall and winter seasons! They’re portable, delicious and super addicting.


For the filling

▢5 large honeycrisp apples, peeled and diced ( or apples of your choice)

▢3/4 cup Mexican piloncillo, about 3/4 of a cone (or brown sugar)

▢1 tablespoon lemon juice

▢1 teaspoon vanilla extract

▢1/4 teaspoon ground cinnamon

▢1/8 teaspoon ground cloves

For the dough

▢3 cups all-purpose flour

▢1/2 cup sugar

▢1 pinch of kosher salt

▢1 cup cold butter (2 sticks) , cut into 16 pieces

▢2 large eggs

▢2 tablespoons cold water

▢1 egg white

▢4 tablespoons turbinado sugar


For the filling

Add all ingredients into a small pot. Cook over medium-high heat, stirring occasionally, until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.

Transfer cooked apples into a bowl and set aside to cool down. *

For the dough

In a food processor, mix together the flour, sugar and salt. Add the butter, eggs and water and pulse together until a clumpy dough forms. If not using a food processor, mix dry ingredients in a large bowl with a fork and use a pastry cutter like this one to incorporate the butter, eggs and water.

Transfer dough onto a floured work surface and knead into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.

Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.

To save room, I placed about 3 disks onto the parchment paper, placed another layer of parchment paper on top, and continued stacking disks onto the same baking sheet, making sure there’s always parchment paper in between each layer so they don’t stick together. Once all the disks are formed, cover baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.**

Preheat oven to 375 degrees F.

Continuing to work on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed. You can also press the edges together using the tines of a fork instead of your fingers. As long as the empanadas are sealed, you’re good to go.

Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.

Cut a small slit or poke a few holes in the top of each empanada to let some of the steam out while baking. Brush the tops of the empanadas with the egg white and sprinkle with turbinado sugar. Bake for 25-30 minutes, until the pastry is lightly browned.


Prepared filling can be stored in an airtight container in the fridge for up to a week. Prepared dough disks can be stored in the fridge overnight or in the freezer for up to a month.

You can use store-bought frozen empanada discs like these found in the baking freezer aisle instead of making your own dough.

Meal #2

Entrée (Main Course)

Eggplant Apple Vegetarian Quesadillas

This unique and totally tasty eggplant vegetarian quesadilla recipe contains savory eggplant, tart apple, and melted cheese stuffed between two crispy whole grain tortillas! You will love this mild earthy and slightly salty flavor combination! Try it today!

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIMe25 mins



1 large eggplant

2 apples (I used Gala apples)

2-4 tablespoons butter (or your favorite buttery spread)

2 cups fresh baby spinach

2 cups shredded monterey jack cheese

8 whole grain or multigrain tortillas (soft taco size)

1 teaspoon nutmeg (divided)


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

Core the apples and slice it and the eggplant into rounds about ¼ inch thick (use a mandolin or food processor if you have one).

Heat the butter in a large skillet over medium-high heat. Add the eggplant and apple and cook about 5 minutes until softened (you can do this in 2 batches if your skillet isn't large enough to cook it all at once). Set aside.

Place 4 of the tortillas on a baking sheet. Layer about half of the cheese on each of the tortillas. Then distribute the apples and eggplant, then the spinach, and then the remaining cheese among the 4 tortillas. Sprinkle each with ¼ teaspoon nutmeg.

2 cups fresh baby spinach,2 cups shredded monterey jack cheese,8 whole grain or multigrain tortillas,1 teaspoon nutmeg

Place the remaining tortillas on top, then bake for about 10-12 minutes, until the tortillas are browned and crispy and the cheese is melted.

Cut each quesadilla into quarters and serve.

Side #1

Spinach Tomato Blast Smoothie


Spinach (about 2 cups)

1 Navel Orange

2 Tomatoes

1/2 Bell Pepper (Red Bell Pepper - Optional)

1/2 tsp Ginger (1/2 inch ginger root)

1 Lemon (skin removed, seed removed or juice juice lemon in the smoothie mixture)

1 Kiwi (peeled and diced)

1/4 tsp Salt

Directions Fill blender jar with water (recommended 1/2 cup or as much as thin smoothie you like).Add all ingredients mentioned above. Blend at the slow speed to crush the fruit, then increase the speed to blend it per consistency you prefer. Pour in glass and enjoy!!

Side #2

Air Fryer Sweet Potato Fries with Banana Ketchup

Total time 50 Minutes

Prep time 25 Minutes

Cook Time Minutes



1 ripe Banana, peeled and mashed

1 Roma tomato, chopped

1/4 cup tomato paste

2 tablespoons coconut sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon kosher salt

1/4 Lemon, juiced (about 1 tablespoon)

3 medium Sweet Potatoes, peeled and cut lengthwise into 1/2-inch thick slices, then cut lengthwise into 1/4-inch thick strips

2 teaspoons olive oil

Ground black pepper to taste (optional)


Heat banana, tomato, tomato paste, sugar, chili powder, garlic powder and onion powder, ¼ teaspoon salt and 2/3 cup water to a simmer in a small saucepot over medium heat, stirring occasionally; reduce heat to medium-low and cook 10 minutes or until banana and tomato are very tender. Carefully transfer banana mixture to blender. Add lemon juice and 1 tablespoon water: blend on high until smooth. Cover and refrigerate banana mixture 1 hour. Makes about 1½ cups.

Preheat a 3-quart or larger air fryer to 350°F for 5 minutes. Toss potatoes, oil, remaining ½ teaspoon salt and black pepper to taste, if desired, in a large bowl. Air fry 25 minutes or until potatoes are crisp and fork-tender, shaking basket every 5 minutes. Makes about 3 cups.

Serve fries with Banana Ketchup.

Mexican Roasted Broccoli


Kiwi Cheesecake Recipe

The lemony filling and kiwi topping taste great in this dessert. Watch the video for elaborate instructions.