top of page

Recipes for 6/11/21

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

This Week's Ingredients (updated 6/11/21. Sorry no Kale this week)



English Peas



Roma Tomatoes

Delicata Squash




How to Cook and Eat an Artichoke Click Here


COOK TIME35 mins


YIELD1 artichoke per person


1 or more large globe artichokes

1-2 cloves garlic, cut in half (can leave skin on)

1 bay leaf

1 slice lemon

Meal 1

Ratatouille Spiral

What You'll Need


2 medium green zucchini

2 medium yellow squash

4 medium Chinese eggplant

3 small tomatoes

2 small red bell peppers

10 very small cherry tomatoes

1 26 oz jar no oil tomato sauce

How to Make It


1 Use a cast iron skillet, casserole dish or deep dish pie plate.

2 Spread half of the sauce in the bottom.

3 Slice all the veggies thin (about ¼-inch or so).

4 Arrange the vegetables in a spiral pattern starting at the outside and working in.

5 Top with the remaining sauce and the cherry tomatoes.

6 Bake at 350 degrees F for one hour.

Kale and Quinoa Artichoke Stuffed Bell Peppers


1 cup cooked quinoa or brown rice

5 large red, yellow or orange bell peppers, halved, seeds and membranes removed

2 teaspoons olive oil

1 bunch kale (chopped into small pieces)

1/2 teaspoon dried basil

1 (14 ounce) can artichoke hearts, drained chopped

1/2 cup freshly grated part skim Mozzarella

salt and pepper to taste


Preheat oven to 375 degrees F and lightly grease a baking dish.

Arrange the peppers in the dish, cut sides up.

Heat the olive oil in a large, saute pan over medium high.

To the skillet, add the garlic, basil, salt, and pepper. Let cook 30 seconds, then add the artichoke hearts and kale and cook until warmed through and tender.

Remove from the heat. Stir in the quinoa.

Stuff the peppers with the quinoa filling.

Cover the peppers with foil.

Bake for 30 minutes then remove foil, sprinkle cheese over the top, and continue baking 5-10 additional minutes, until peppers are cooked to desired tenderness and the cheese is melted.

Stewed Zucchini With Basil and Mint

What You'll Need


3 lbs zucchini and summer squash (5-6 medium squash)

4 cloves garlic, minced

1 sprig thyme

½ cup fresh basil

1 15 oz can cannellini beans, or 1½ cups cooked

2 Tbsp fresh mint

⅛ tsp salt (optional) How to Make It


1 Clean and trim the zucchini and summer squash. Cut into ½-inch thick disks.

2 Place the zucchini and summer squash in a medium pot. Add the thyme, garlic, and ½ cup of water.

3 Cover and cook over medium heat for about 40-45 minutes.

4 After the first 20-25 minutes of cooking, use a wooden spoon to stir and break up the zucchini and summer squash a little. .

5 Meanwhile, drain and rinse the beans.

6 Chop the basil and mint.

7 Once the squash is completely melted, find and discard the thyme stem.

8 Add the beans, basil, and mint. Use a wooden spoon or potato masher to mash the beans a bit.

9 Cook another 1-2 minutes, just enough to warm the beans.

10 Season with salt and serve.

11 Enjoy warm as a side or serve with whole wheat flatbread for a tasty appetizer.

Easy English Pea Salad

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Yield: 10

Course: Salad

Author: Tricia

A wonderfully easy, hearty side dish loaded with hard cooked eggs, a little bacon, minced red onion, and cheddar cheese all blended together with a creamy dressing.


1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons minced red onion

2 teaspoons apple-cider vinegar

2 teaspoons granulates sugar

1/2 teaspoon salt

1 teaspoon fresh ground black pepper plus more for garnish if desired

1 teaspoon hot sauce more or less to taste (like Cholula)

2 13-ounce bags of frozen peas, thawed overnight in the refrigerator or Fresh peas, shelled and steamed

2 large hard-boiled eggs chopped (reserve a few slices for garnish if desired)

1/2 cup cheddar cheese cut in 1/4” cubes or shredded

4-6 slices bacon cooked and diced


In a 2-cup measuring cup combine the mayonnaise, sour cream, onion, vinegar, sugar, salt, pepper and hot sauce. Stir until well blended.

In a large mixing bowl using a rubber spatula, gently combine the peas, hard-boiled eggs and cheese. Pour the dressing over the top of the peas and fold together just until well blended.

Refrigerate the salad for 8 hours or overnight. When ready to serve, gently stir the salad and add the chopped bacon. Garnish with additional chopped bacon, cheese and/or sliced eggs if desired. Best served at room temperature.

Peach-Blueberry Crisp

Active Time

20 Mins

Total Time

1 Hour 5 Mins


Serves 8 (serving size: 2/3 cup)


2 pounds fresh peaches, peeled and cut into 3/4-in. chunks (about 6 cups)

2 cups fresh blueberries (about 10 1/2 oz.)

2 tablespoons cornstarch

2 teaspoons lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

1/2 cup granulated sugar, divided

3/4 cup (about 2 5/8 oz.) whole-wheat pastry flour

1/4 cup packed light brown sugar

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/3 cup (5 1/3 oz.) cold unsalted butter, diced

1/2 cup old-fashioned regular rolled oats

How to Make It

Step 1

Preheat oven to 350°F. Gently stir together peaches, blueberries, cornstarch, lemon zest, lemon juice, and 1/4 cup of the granulated sugar in a large bowl. Spoon mixture into an 11- x 7-inch (2-quart) baking dish.

Step 2

Whisk together flour, brown sugar, salt, cinnamon, and remaining 1/4 cup granulated sugar until mixture is completely smooth (no clumps). Add butter, and toss to coat. Using fingers, rub butter into flour until a pebble consistency is reached and flour is fully moistened. Stir in oats. Crumble topping evenly over peach mixture.

Step 3

Bake in preheated oven until top is golden and fruit is bubbling, about 45 minutes. Serve warm.

Meal 2







These roasted artichokes are easy to make and full of the best lemony, herby, garlicky flavors. See dipping sauce ideas below.



3 fresh artichokes

2 large fresh lemons, juiced

2 tablespoons olive oil (or melted butter)

6 cloves garlic, peeled and roughly-chopped

fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)

coarse sea salt and freshly-cracked black pepper


Heat oven to 400°F.

Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.

Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.

Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.

Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.

Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.

Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.

Serve the roasted artichokes warm with your desired dipping sauce.



Dipping Sauce Ideas:

Lemony Melted Butter Sauce: I make mine with about 1 part melted butter, 1 part freshly-squeezed lemon juice, 1 part water, and salt and pepper to taste.

Blender Hollandaise Sauce: This version is super easy.

Tzaziki Sauce: For a Mediterranean twist.

Pesto: Rich and delicious. Feel free to mix in some Greek yogurt to make it creamy.

Mayo or Aioli: Always a win.

…or whatever sauce sounds good to you!

Artichoke Tomato and Spinach Flatbread



Golden crisp flatbread smothered in garlic and herb oil, sprinkle of cheese and topped with artichokes, spinach, and tomatoes.




6 Tbsp. olive oil, divided

2 garlic cloves, minced

2 Tbsp. fresh minced parsley

2 (8-inch) round flatbreads, such as naan

1/2 cup shredded mozzarella cheese

4 Tbsp. shredded Parmesan cheese, divided

1 (14 oz.) can quartered artichokes in water, drained

1/2 cup cherry or grape tomatoes, halved

1 cup fresh baby spinach, roughly chopped

1/2 tsp. dried basil or 1 1/2 tsp. fresh basil

Kosher salt and black pepper



Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Combine 4 tablespoons of olive oil, garlic, and parsley. Spread the mixture over each flatbread. Sprinkle with mozzarella cheese and 2 tablespoons of Parmesan cheese.

Toss artichokes, tomatoes, spinach and basil with 2 tablespoons of olive oil. Season with salt and pepper to taste. Spoon the mixture over each flatbread and sprinkle the top with remaining 2 tablespoons of Parmesan cheese.

Bake for 10-12 minutes, or until the bottom and edges are golden crisp. Slice and serve warm.

Garden peas, cauliflower, almond and lemon


2 tablespoons extra virgin olive oil

1 brown onion, diced

300 ml pure cream (45% fat)

500 g cauliflower, trimmed and cut into small florets

1½ cups (240 g) green peas

50 g blanched almonds

vegetable oil, for deep-frying



Heat the olive oil in a frying pan over medium heat, add the onion and cook until translucent. Add the cream and half the cauliflower and simmer gently over low heat for 10–12 minutes or until tender, stirring frequently to avoid any coloration. Strain, reserving the cooking liquid. Transfer the cauliflower and onion to a blender and blend to a smooth puree, adding a little of the reserved cooking liquid as required.

Bring a small saucepan of water to the boil and cook the peas for 1 minute, then refresh in iced water. Drain.


Preheat the oven to 160°C (fan-forced).


To make the oregano salt, combine the dried oregano, salt and sugar in a small bowl.


Toast the almonds in the oven for 10 minutes or until golden, then roughly chop and season with a little oregano salt.


To make the lemon dressing, whisk together the lemon juice and olive oil. Season to taste with oregano salt.


Heat the oil for deep-frying in a deep-fryer to 180°C (or in a heavy-based saucepan until a cube of bread browns in 15 seconds). Add the remaining cauliflower florets and deep-fry until golden. Remove with a slotted spoon and drain on paper towel. Season with oregano salt.


In a mixing bowl, combine the peas, cauliflower florets, almonds and lemon dressing.


Spoon the cauliflower puree onto a serving place, top with the mixed salad and garnish with young pea tendrils (if using). Serve cold.

Banana Blondies with Creamy Peanut Butter Frosting

Super delicious and easy-to-make Banana Blondies with Creamy Peanut Butter Frosting.