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Recipes for 6/16/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Chard, Rainbow

Mushrooms, Portabella

Vidalia Onions

Broccoli Crowns

Rainbow Carrots, (In the large & Jumbo baskets)


Fresh Mint (In the Jumbo baskets)


Bartlett, Autumn Pears

Lemons, Fancy

Meal #1

Created by Angie on June 16, 2016

Rainbow Chard and Mushrooms baked into a perfect Rainbow Chard and Mushroom Quiche for breakfast!

Prep Time: 15m

Cook Time: 1h 15m

Total Time: 1h 30m

Yield: 6 wedge servings


2 tablespoons Extra virgin olive oil

Rainbow Chard – 1 bushel – about 14 large leaves

1/8 teaspoon salt + more for salted water

8 ounces sliced mushroom

1 teaspoon garlic powder

1 teaspoon onion powder

8 eggs

¼ teaspoon pepper

½ cup shredded Parmesan cheese


Preheat oven to 375F.

Rinse Rainbow chard well and cut off stems (but don’t throw them away!)

Cut leaves in half.

Bring small pan of salted water to a boil.

Add the stems of the rainbow chard to the boiling water. Cook for two minutes. After two minutes, remove from water and let cool.

Heat olive oil in a medium size skillet.

Add rainbow chard leaves to the skillet and sprinkle with 1/8 teaspoon salt. Cook 7-8 minutes or until wilted. Stirring Occasionally.

Add mushroom, garlic powder and onion powder. Stir. Cook for 8-10 minutes or until mushrooms are soft.

Break eggs into a bowl. Whisk Eggs with pepper and Parmesan cheese.

Add rainbow chard leaves and mushrooms to eggs. Mix well.

Pour into a 9-inch pie dish.

Top egg mixture with rainbow chard stems.

Bake 45 minutes or until eggs are completely cooked.

Ultimate Sauteed Vegetables

Prep Time: 7 minutes

Cook Time: 13 minutes

Yield: 4 1x

Here’s how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.


2 multi-colored bell peppers (we used red and yellow) 1 medium red onion 1 large carrot 1 head broccoli (8 ounces, stem on) 2 tablespoons olive oil, divided 1 teaspoon dried oregano ½ teaspoon kosher salt Fresh ground black pepper Instructions Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets. Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper. In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately. Apple and Pear Spinach Salad with Honey Lemon Ginger Vinaigrette yield: 2 AS A MEAL, 4 AS A SIDE DISH prep time: 10 MINUTES total time: 10 MINUTES A healthy and delicious fall salad featuring crisp sweet apple and pear, creamy and salty feta cheese, and crunchy pecans! A homemade dressing perfectly compliments this quick-to-make salad. Ingredients For the salad: 6 packed cups baby spinach 1 sweet apple, cored and sliced 1 ripe pear, cored and sliced ¾ cup feta cheese, crumbled ½ cup pecans 1 tbsp lemon juice For the vinaigrette: ¼ cup extra virgin olive oil 2 tbsp lemon juice 1 tbsp pure honey 1 tsp fresh ginger, peeled and grated Salt and pepper, to taste Instructions Place the fruit in a large bowl and gently toss it with a tablespoon of lemon juice to prevent browning. Then assemble the salad by combining the rest of the salad ingredients together. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Drizzle the desired amount of vinaigrette on top of the salad and toss to combine. Serve immediately. Mint Chocolate Chip Banana Popsicles These mini popsicles are a sweet treat filled with yummy flavors you won't forget. Prep Time20 minutes Freeze6 hours Total Time6 hours 20 minutes Yield people Serving Size1 small popsicle CourseDessert, Snack CuisineUniversal AuthorSkinnyMs. Ingredients 1 teaspoon mint extract (recommend all natural extract) 2 bananas 2 1/2 cups vanilla almond milk (low-fat dairy milk will work too) 2 tablespoons honey 1 cup dark mini chocolate chips or semisweet (Enjoy Life brand was used for this recipe) Instructions Add bananas, mint extract, milk, and honey, to blender and pulse on high until a creamy consistency. Add to a bowl and stir in chocolate chips. Pour into popsicle molds, or small paper cups and insert popsicle sticks. Freeze for at least 6 hours. Optional: for mint green color pops, add 2 drops of natural green food coloring

Meal #2


yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

This chopped carrot citrus salad has roasted rainbow carrots, blood oranges and Meyer lemons tossed in a citrus mustard vinaigrette to showcase the best of winter produce.

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6 carrots, peeled and chopped into 1 inch chunks (use rainbow carrots if you can find them for color)

2 tablespoons extra virgin olive oil

salt & pepper

juice from 1/2 a Meyer lemon

2 cups chopped green leaf lettuce

2 blood oranges, cut into segments

1/2 Meyer lemon, cut into segments

1/4 cup chopped parsley

1 tablespoon chopped fresh mint


juice of 1 blood orange

3 tablespoons extra virgin olive oil

1 teaspoon dijon mustard

1 1/2 tablespoons citrus rice vinegar (apple cider vinegar is a good substitution)

1 tablespoon blood orange zest

salt and pepper


Preheat the oven to 400 degrees.

Line a baking sheet with foil. Add the carrots to the middle of the foil. Drizzle with the olive oil, season with salt and pepper and squeeze the lemon juice on top. Toss to combine then fold the foil and pinch closed. Roast for 20 minutes. Remove from oven, open the foil carefully and set aside to cool.

Add the lettuce, orange and lemon segments, parsley and mint to a large bowl.

Once carrots have cooled off, add them to the bowl as well.

Whisk all the ingredients for the dressing together in a small bowl.

Pour the dressing onto the salad and toss to combine.

Plate the salad and garnish with additional orange zest strips.









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Simple Sautéed Swiss Chard with onions, garlic and a splash of balsamic vinegar. A healthy low calorie side dish.


2 large bunches Swiss chard, or rainbow chard

2 tablespoons extra-virgin olive oil

3 cloves garlic, finely chopped

1 large onion, diced

½ teaspoon salt

pinch each dry thyme and nutmeg

Freshly ground pepper to taste

2 teaspoons balsamic vinegar, optional


Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

Cook The Swiss Chard: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

Chunky Portabella Veggie Burgers

Author: The Kitchen Whisperer

Prep Time: 20

Cook Time: 15

Total Time: 35

Category: Burgers

Method: stove top

Cuisine: Vegetarian

The best damn Chunky Portabella Veggie Burgers on the planet! Portabella mushrooms, broccoli, black beans, and seasoning make this a burger even meat lovers can’t resist! This burger is packed full of veggies and seasonings that makes it taste like a real beef burger! Whether you’re a vegetarian or a carnivore you’ll love this burger!


2 cups Portobello mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.

2 cups cooked black beans, rinsed and divided

1 cup minced broccoli, fresh only

1/2 cup red onion, minced

3 XL eggs, beaten

1/2 cup plus 2 tablespoon Panko or Gluten Free Panko

1 tablespoon Worcestershire *for full vegetarian or vegan style use one that does not contain anchovies like this one

2 tablespoon minced garlic

3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products


In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).

Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.

Mix just until coated.

Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.

Set aside while you place a medium non-stick pan over medium heat and add in 2 tablespoon of oil.

Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a tablespoon more of bread crumbs.

Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.

Serve with hummus, guacamole or steak sauce.


Saute First

If you are sautéing you will need to start with 3 1/2 cups raw chopped mushrooms. Mushrooms are high in water and it can vary from mushroom pack to mushroom pack how much water is in them. To alleviate the extra liquid/softness of the burger saute the mushrooms first in a little olive oil for about 5-7 minutes or until lightly browned and the liquid has been drawn out of the mushrooms. Allow to cool slightly before adding to mix.


I get asked this a lot – how to make it vegan. I’m not a vegan so I have to trust in the comments that you guys provide.

1. To not use eggs, most folks go with 1 tablespoon of flax seed meal and 3 tablespoons of water for each egg. 2. For the cheese, go with vegan cheese or even nutritional yeast.

Fresh Mint Tea

Fresh Mint Tea – delicious and super refreshing sugar-free, caffeine-free, vegan herbal tea made with fresh mint leaves. The stress buster herbal tea is a great way to unwind and relax after a long day.

Course: Beverages, Drinks

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Servings: 2


Fresh Mint Leaves handful

2 cups Water

1 tsp Honey


In a saucepan, bring water to a rolling boil on medium-high heat.

Tear the mint leaves and add them to water. Turn off the heat.

Close the saucepan and steep for 4-5 minutes or longer for strong flavour.

Remove the lid, mix in honey and divide the tea into cups.

Enjoy refreshing and soothing mint tea.


There are no definite measurements for this recipe. Feel free to add as many mint leaves as you desire and adjust the honey to suit your desired taste.

Ensure to tear mint leaves before adding to water to get maximum flavours out of it.

The more you steep, the stronger your tea will be.


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