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Recipes for 6/15/23

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

Green Kale

Baby Peeled Carrots,


Grape Tomatoes, (In the Jumbo baskets)

Green Onions,

Russet Potatoes, Cabbage, (In the large & Jumbo baskets) Bananas

Fuji Apples, Extra Fancy

Valencia Oranges,

Meal 1

Easy Cabbage Rolls

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 10


2 cups uncooked rice

1/2 medium cabbage

4 shredded carrots divided

1 1/2 chopped onion divided

1 lb ground chicken

1 tbsp Salt

1/2 tsp Pepper

2 tbsp oil

2-3 tbsp Sour cream

1 cup tomato sauce


Rinse the rice a few times and place it in a saucepan. Add enough water so that there is about 4 inches of water above the rice. Bring the rice to a boil and cook on medium high heat for 11 minutes. Once the rice is about 90 percent done, strain the water and set aside.

Cut out the core off the cabbage and chop the rest of the cabbage into tiny little pieces. Add the finely chopped cabbage into a large bowl of boiling water and let it sit for 2 minutes. Then, strain the water and rinse with cold water so that the cabbage stops cooking.

In a skillet heat oil to medium high heat and cook 1/2 cup chopped onion and 2 shredded carrots. Cook until the onion becomes translucent.

In a large bowl mix the ground chicken, cabbage, rice, salt and pepper, with the sautéed onion and carrot. I find it easiest to just mix it with my hands.

Using a cookie scoop, scrape out balls of the mixture. Make sure each scoop is very full. Round each ball in your hands so that its more compact. In a 9x13 baking dish tightly place the cabbage rolls.

Preheat your oven to 370 degrees F.

In a skillet heat 3 tbsp olive oil and sauté rest of the onion and carrots. Once the onion is translucent add in the sour cream and tomato sauce. After about 5 minutes, stir in 1/2 cup water.

Spread the sautéed mixture over the cabbage rolls, cover with foil, and bake for 1 hour.

Potato Salad with Spring Onions

Deliciously creamy and totally moreish this Potato Salad with Spring Onions is my go-to recipe for potato salad. It's a tried and tested recipe that I've been making for years and everyone loves it!

Prep Time: 10 minutes Cook Time: 25 minutesTotal Time: 35 minutes

Servings: 4 - 6 Calories: 281kcal Author: Michelle Alston


950 g / 2 lbs of waxy small potatoes cut in half, I used Charlotte potatoes and leave the skin on.

5 or 6 spring onions chopped, all the white part and some of the green

200 g / just under 1 cup of mayonnaise I use full-fat mayo

3 heaped tsps Dijon mustard

4 or 5 cornichons sliced

3 level tbsp finely chopped flat leaf parsley finely chopped

1 tbsp chives finely chopped

½ tsp sea salt + more for cooking the potatoes

¼ tsp freshly ground black pepper

Chive flowers for garnish optional


Cut the potatoes in half or in quarters depending on how big they are.

Add them to a large saucepan and cover them with cold water. Add a good pinch of salt and bring to the boil.

Reduce to a simmer then cook for about 20 to 25 minutes.

Test that the potatoes are cooked by piercing them with a sharp knife. The knife should go in easy and the potatoes should be tender and look creamy.

Drain the potatoes then return the hob, cook the potatoes for a minute or two over a low heat to remove any excess water.

Leave to cool slightly.

Add the potatoes to a large mixing or serving dish.

Add the mayonnaise and the mustard and toss gently.

Next add the chopped spring onions and cornichons, stir them through the potatoes.

Finally add the chopped parsley and chives and season with salt and pepper. Toss gently one last time.

Serve, warm, room temperature or chilled.

Tomato Cucumber Salad

Tomato Cucumber Salad is a refreshing dish that packs a punch of fresh flavor. It's simple to make with a bright dressing full of herbs. This is one delightful salad that's like a burst of summer on your plate!

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Servings 8

Author Donya Mullins


1 pint grape tomatoes - sliced in half

1 English cucumber - sliced

1/2 medium red onion - thinly sliced


1/2 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon lemon juice

1 teaspoon sugar

1 teaspoon Italian seasoning

1 tablespoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon cracked pepper


Place tomatoes, cucumbers and onions in a large bowl, set aside.

In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt and pepper. Using a whisk, blend until well mixed. Pour dressing over tomatoes, cucumbers and onions. Toss salad.

To Make Ahead

Chop the tomatoes, cucumbers, and onions, then pour over about ¼ to ½ of the dressing and toss everything together. Store in an airtight container. When ready to serve, toss and add more dressing as needed.

To Store

Store in an airtight container in the refrigerator for up to 3 days.



I like this crunchy pudding, served with proper custard or, failing that, a thick pouring cream.

This recipe is from The Delia Collection: Puddings. Serves 4


3 medium cooking apples, peeled and sliced thinly

1/2 the zest and all the juice of 1 small orange

4 oz (110 g) butter

approximately 12 thinnish slices bread from a small brown wholemeal or white day-old loaf

3 oz (75 g) demerara sugar


Melt the butter in a saucepan over a low heat.

Cut the crusts off the bread slices, and, using a pastry brush, spread 6 or 7 on both sides with melted butter (reserving some for the rest). Place them in the baking dish, covering the base and sides as a lining. Press them down firmly, then sprinkle in a layer of sliced apple, a little grated orange zest and juice, and a layer of sugar.

Carry on like this until all the apple is used, but keep back a tablespoon of sugar. Brush melted butter on the other slices of bread and press them on top. Sprinkle on the remaining sugar and add any melted butter that's left over.

Bake the pudding for 50-55 minutes or until the top is crisp, golden and crunchy and the apples inside are soft.

Meal 2

Cast Iron Baked Eggs, Kale & Potatoes


baked eggs, kale, and potatoes in a cast iron skillet

4.7 Stars (25 Reviews)


This hearty, healthful skillet makes a savory and satisfying one-pan breakfast, brunch or dinner.


10 minutes


55 minutes


1 hour 5 minutes


2 pounds (900 grams) Yukon gold potatoes

2 tablespoons (30 ml) olive oil

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon minced fresh rosemary

1 tablespoon fresh thyme leaves

1 bunch kale (about ¾ pounds/340 grams total, before stripping)

8 garlic cloves, chopped

½ cup (120 ml) heavy cream

4 ounces (114 grams) crumbled feta

8 eggs


Preheat oven to 400°F with a rack in the center.

Cut potatoes into small cubes of about ½-inch. Place in a 12-inch cast iron skillet.

Add the olive oil, salt, pepper, rosemary, and thyme. Mix well.

Roast for 30 minutes.

Meanwhile, remove stems from kale and tear leaves into bite-sized pieces.

After 30 minutes, carefully stir garlic, then kale, then cream into pan. The kale will make the skillet very full at first (especially if you're using a curly variety), but it will cook down substantially.

Roast 10 minutes more.

Stir feta into skillet contents.

Use your spoon to create eight small divots in the mixture. Crack an egg into each one.

Bake for about 15 minutes more, until eggs are set to your liking.

The Best Cucumber Salad Ever


2 pounds cucumber

2 spring onion, sliced

1 garlic clove, minced

4 tbsp apple cider vinegar

1 tsp raw honey

2 tsp dried dill or 2 tbsp chopped fresh dill

½ tbsp sea salt

¼ tsp organic black pepper


Peel and slice cucumber thinly.

In a large bowl mix cucumber and green onion.

In a small glass mix vinegar, honey, garlic, salt, black pepper and dill.

Pour vinegar mixture over cucumber, toss to coat.

Adjust taste with more salt and black pepper if needed and serve immediately.

Spicy Potatoes, Cabbage and Carrots

By Molly Watson Updated on 06/7/22

Spicy Potatoes, Cabbage & Carrots


20 mins


30 mins


50 mins


6 servings


1 small onion

1 head savoy cabbage, or 1/2 head green cabbage

6 cloves garlic

3 medium potatoes

3 medium carrots

1 to 4 tablespoons butter, or vegetable oil

1/2 teaspoon fine sea salt, plus more to taste

1 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon ground black pepper

2 cups water

Gather the ingredients.

Peel and finely chop the onion. Reserve.

Cut the cabbage in half, cut out, remove, and discard the core. Chop the leaves of both halves if using savoy cabbage, or just 1/2 head if using green cabbage. The pieces should be bite-sized.

Peel the garlic cloves and smash them with the side of a chef's knife. There is no need to mince or chop them any further. Reserve.

Peel the potatoes and chop them into bite-size pieces.

Peel the carrots and cut them into bite-size pieces. Cutting the potatoes, cabbage, and carrots to a similar size will help with even cooking. Set aside.

Melt the butter or heat the oil in a large frying pan or medium pot over medium-high heat. Add the chopped onion and salt. Cook, stirring frequently.

After 1 minute, add the smashed garlic cloves. Reduce the heat to medium and continue to cook, stirring frequently, until the onion is soft and starting to turn translucent, or about 5 more minutes.

Add the ginger, turmeric, and pepper to the onion and garlic. Stir until fragrant, about 1 minute.

Add the chopped cabbage, stir to combine, and cover. Reduce heat to medium-low and cook until the cabbage starts to wilt, or about 3 minutes. Stir again, cover, and cook until completely wilted, or about 5 more minutes.

Add the chopped potatoes, carrots, and 2 cups of water. Increase the heat and bring the mixture to a boil.

Cover again, reduce the heat to maintain a gentle simmer, and cook until the vegetables are completely tender, about 15 minutes. When done cooking, if there's too much liquid, remove the lid and cook uncovered to boil off the excess moisture. Taste test and add more salt if needed. Serve hot or warm.

Baked Bananas Dessert With Orange Sauce

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Serves: 8 people


8 bananas

¼ cup granulated sugar

¼ cup brown sugar, packed

1 lemon, juice

8 tbsp. butter

Orange Sauce

2 tbsp. sugar

2 tbsp. brown sugar

2 tbsp. cornstarch

1 ½ cup orange juice


Preheat oven at 350 degrees F.

Slice bananas in half lengthwise.

Place on buttered baking dish.

Mix sugars together.

Drizzle bananas with lemon juice.

Dot with butter and sprinkle with sugar mixture.

Bake for 15 to 20 minutes or until bananas are golden brown.

For orange sauce

Mix sugar, brown sugar and cornstarch.

Stir in orange juice.

Spoon orange sauce over the top of baked bananas and garnish with walnuts before serving.

Meal 3

White Bean Vegetable Stew

White Bean Vegetable Stew is a hearty comforting one pot meal that is packed with veggies, like carrots, potatoes, kale, and green beans. This recipe is very easy to prep and will be a great dinner during the cold months.

Prep Time

10 minutes mins

Cook Time

50 minutes mins

Total Time

1 hour hr

Course: Dinner, SoupCuisine: American Servings: 6 people Calories: 364kcal Author: Veronika's Kitchen


2 tablespoons olive oil

1 onion diced

1 rib celery diced

3 carrots chopped

30 ounces Great Northern beans drained and rinsed

12 cups vegetable broth

1/2 tablespoon Italian seasoning

4 medium Yukon Gold potatoes diced

3 cups kale chopped

2 cups green beans chopped


Preheat a Dutch oven over medium heat and add 2 tbsp olive oil.

Add diced onion and celery and cook for about 10 minutes until it’s translucent and starts to caramelize.

Then add chopped carrots and cook for a few more minutes.

Then add 30 oz drained and rinsed Great Northern beans, 12 cups vegetable broth, and ½ tbsp Italian seasoning. Increase the heat to high and bring everything to boil.

Once it’s boiling, lower the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes.

Add diced potatoes and cook for 10 minutes.

Then add chopped kale and green beans and cook for another 10 minutes or until everything is properly cooked.

Season with the salt and this delicious white bean vegetable stew is ready to be served!


Create the base. To make the base for the stew, take the time to properly sear diced onion with celery. They will create the best aroma and flavor for the dish.

Dutch oven. While you can use any large pot for this dish, I really prefer to use a 6qt Dutch oven. It perfectly sears the vegetables and evenly distributes the heat to cook the stew.

Make creamy beans. Canned beans are already cooked but its important to let them simmer for at least 20 minutes with the broth. This way they will absorb more flavor and get delicious creamy texture.

How to store. When the stew is completely cooled off, you can transfer it to an air-tight container and refrigerate for 3-4 days.

Apple, Spring Onion And Carrot Salad - Spicy

Sev, Hari Pyaz Aur Gajar ka Salad

Mamta Gupta

This is an easy and refreshing salad to make. Serve with either an Indian or Western style meal. Serves 4

Save this recipe on Pinterest Save Like Mamta's Kitchen on Facebook


Apple, Spring Onion And Carrot Salad - Spicy

Apple, Spring Onion And Carrot Salad - Spicy





1 cooking apples (or any other sharp apples)

2-3 spring onions (hari pyaz)*

2 medium or 1 large carrot

Salt to taste

1-2 green chillies, very finely chopped

1 tbsp. chopped coriander leave*s (optional)

1 tsp. cumin seeds, dry roasted and coarsely ground

Juice of a lime or lemon

*If you don't have spring onions, use finely chopped red onions. Coriander leaves give it a nice flavour, but I don't often add them because my husband hater them!


Wash, peel, core and grate apples. Add salt (from the measured amount) as you are grating. This will stop discolouration.

Wash, top and tail onions, leaving the fresh green leaves intact. Chop/slice finely.

Top, tail, peel and grate carrots coarsely or chop very finely.

Squeeze out all the water of the grated apples, carrots and onions. I usually drink this water.

Place onions, carrots, apples and green chillies in a bowl.

Add all other ingredients and mix. Adjust seasoning after tasting.

Keep in air tight tub and refrigerate, until needed.


Sydney Mike

"This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include the time needed for the salad to chill!"

Ready In: 8 mins

Ingredients: 5 Serves:4


1 cup cabbage, finely shredded (white cabbage preferred)

2 navel oranges, sectioned

1⁄4 cup golden raisin

1 tablespoon vegetable oil

1 tablespoon fresh lemon juice


In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.

Chill in the refregerator for up to 2 hours.

Crispy Banana Apple Crumble

A crunchy, golden-brown crust with a mushy mixture of banana and apple slices underneath, our Crispy Apple Banana Crumble Recipe makes for more than a fine dessert. Adding a dollop of ice cream on top also goes really well with this freshly baked pastry.

Prep: 20 mins

Cook: 45 mins

Total: 1 hr 5 mins

Serves: 6 people


2 cups green apples, sliced

2 cups bananas, sliced

1 tsp ground cinnamon

½ cup all-purpose flour

½ cup brown sugar

3 tbsp unsalted butter

1½ cups ice cream, to serve


Preheat oven to 350 degrees F. Grease a baking casserole of your choice with cooking spray.

In a bowl, mix the flour, sugar, and butter together.

Using your fingers, turn the mixture into crumbs. Set aside.

In another bowl, combine ground cinnamon, apples, and banana slices. Transfer to your baking casserole.

Place the slices onto the line of the baking tray.

Pour the flour mixture on top of the layer of apple and banana slices.

Bake for about 40 to 45 minutes. Serve with ice cream and enjoy!


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