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Recipes for 6/23/22

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

Red Leaf Lettuce

Green Cabbage (In the large & Jumbo baskets)

Plum Tomatoes,




Covington Sweet Potatoes

Bosc Pears, Extra Fancy


Nectarines (In the Jumbo baskets)

Meal #1

Entrée (Main Course)

Raw Food "Burrito"

Prep:20 mins Cook:0 mins Total:20 mins

Yield:6 to 8 wraps


2 very ripe avocados

3 tomatoes, diced

1/2 jalapeño pepper, diced

2 tablespoons diced yellow onion

3 cloves garlic, minced

1/4 cup chopped fresh cilantro

3/4 cup corn kernels, from 1 ear raw corn

2 teaspoons freshly squeezed lime juice

6 to 8 large lettuce leaves


In a medium sized bowl, mash the avocado.

Add tomatoes, jalapeño, onion, garlic, cilantro, corn, and lime and stir until well mixed.

Spread 2 to 3 tablespoons of this mixture onto lettuce leaves and wrap.

***Make a Vegan Balsamic Vinaigrette Salad Dressing and drizzle it on the mixture before wrapping, or use the dressing to dip the "burritos" into when eating.

Vegan Balsamic Vinaigrette Salad Dressing


3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1/4 cup olive oil

1 dash salt

1 dash freshly ground black pepper

Whisk together the vinegar and mustard.

Slowly combine in oil until dressing is well mixed and smooth.

Add a dash of salt and pepper to taste.


Side #1

Red Leaf Lettuce, Pear and Walnut Salad

Makes: 8 servings


3 tablespoons apple cider vinegar

1/4 cup canola oil

4 teaspoons dijon mustard

1 tablespoon honey

1 teaspoon poppy seeds

10 cups rinsed and well-drained red leaf lettuce, coarsely chopped

2/3 cup walnut pieces, or coarsely chopped, toasted

3 pears, peeled, cored, and cut into 3/4-inch pieces

salt and pepper to taste, optional


Add vinegar, apple juice, canola oil, dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.

Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Divide the lettuce among eight individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup dressing. Spoon pears evenly over the eight salads.

Side #2

Turnips with Yogurt and Tomatoes

Yield: serves 4-6


1 1⁄2 cups plain yogurt


6 medium turnips, trimmed, peeled, and cut into 1/2″ cubes

3 tbsp. peanut or canola oil

2 shallots, peeled and thinly sliced

1⁄2 tsp. cumin seeds

2 tomatoes, peeled, cored, and chopped

1⁄4 tsp. cayenne


Put yogurt and 1 tsp. salt into a large glass or ceramic bowl and mix together with a wooden spoon until smooth. Add turnips and stir until well coated. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Drain turnips and yogurt in a strainer set over a medium bowl, gently stirring until most of the yogurt has drained into the bowl below. Transfer turnips to another medium bowl. Set turnips and yogurt aside separately.

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently with a wooden spoon, until softened, 1–2 minutes. Add cumin seeds and turnips and cook, stirring often, until shallots and turnips begin to brown, about 10 minutes. Add tomatoes, reserved yogurt, and cayenne and cook, stirring occasionally, until turnips are soft when pierced with the tip of a small, sharp knife and sauce has thickened, about 10 minutes more. Season to taste with salt.



2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup sugar

1/2 cup coconut yogurt (or flavor of choice)

2 ripe bananas, mashed

2 eggs

1/3 cup melted butter

2 small/medium Nectarines, finely diced

Preheat your oven to 350 Fahrenheit.

Line your muffin tin with muffin liners.

In a medium bowl whisk together the yogurt, banana, eggs, and butter.

Sift the flour, baking powder, cinnamon, sugar, and salt into the bowl with the yogurt/banana mixture.

Stir the mixture until just combined.

Fold in nectarine pieces until just incorporated.

Pour 1/4-1/3 cup batter into each muffin cup and bake for 13-16 minutes until done.

When a toothpick comes out clean, they are done.

Eat and enjoy!!

Meal #2

Entrée (Main Course)

Mediterranean Cabbage Sweet Potato Soup with Tarragon

PREP TIME10 mins COOK TIME20 mins TOTAL TIME30 mins



1 Onion (small)

4 cloves Garlic

1 lb Sweet potato diced

1 lb Cabbage shredded

½ Fennel

2 Celery stalk

½ Lemon

1 Tbsp Tomato paste

1 cup Chopped tomatoes canned

6 cup Veggie broth

1 Tbsp Olive oil

1 tsp Tarragon

Salt and Pepper to taste


Shred the cabbage using a mandolin or just cut them into stripes.

Peel and chop the onion and garlic (finely).

Wash and cut the fennel. Chop off the green fronds and use only the white bulb part. Cut them in half and then slice one half like you would slice and onion.

Wash and slice the celery stalks.

Wash and slice the lemon. As we put them in the soup without peeling. Make sure to choose organic ones, or ones where the peel is not treated with chemicals or preservatives.

Cooking the soup

Pre-heat your Dutch oven or stockpot over low/medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender looking.

Add finely chopped garlic. Stir and cook for a minute.

Add chopped celery and fennel. Stir and cook for another 3-4 minutes until they soften.

Add tomato paste and canned chopped tomatoes (with sauce – no need to drain it). Stir well.

Add vegetable broth and dried tarragon leaves. Bring the soup to boil.

Add shredded cabbage, diced sweet potatoes, and lemon slices. Season it with salt and pepper. Cook them until all vegetables are fork tender.

Side #1

Tomato Cucumber Lettuce Salad Recipe

Lettuce: Like mentioned above any lettuce would work. I used red leaf lettuce. Salad spinner is a must if you want to enjoy local veggies.

Cucumbers: Any type of cucumbers like dill pickle, garden, long English, Persian cucumber is good. I would peel tough skin, if any. I used Persian cucumbers.

Tomatoes: Any type of full grown, grape or cherry tomatoes work for this lettuce and tomato salad. Try tomatoes on the vine, local beefsteak tomatoes or roma tomatoes!

Herbs: I specifically love dill in a simple lettuce salad. Italian parsley works too but not the same as dill. Try both ways and you will know what I mean.

Onion: It’s optional. As a kid, I hated it and that’s why I cut it in large slices, so kids can remove. Now I like to add a bit for a zing.

Oils: Quality extra virgin olive oil and the secret ingredient, toasted sesame oil. It needs to be toasted sesame oil to mimic unrefined sunflower seed oil traditionally used. You can buy it in any grocery store or online.

Prep lettuce: Wash preferred lettuce and use a salad spinner to dry. If you don’t have one, use paper towels or linen towels. Drying lettuce is super important for a crispy salad! Coarsely chop and add to large salad bowl, as you chop.

Slice cucumbers: Remove plastic wrap from English cucumbers and wash. No need to peel, unless using garden variety which can have tough and bitter skins.Slice into half-moons or small rounds, depending on the size of tomatoes you use. It’s a good idea to have both same bite-sized pieces.

Chop tomatoes: Depending on the type of tomatoes you are using, either coarsely chop or cut in halves. Make sure to use sharp knife not to squish tomatoes and have a mushy salad.

Slice red onion: I like to cut my onion in half so one side lays flat, then cut into thin slices. I keep them larger, so family or guests can easily remove them, if needed.

Finely chop fresh dill: To remove flavorful and thin dill leaves from thick stalks, the trick is to hold onto them, then “shave” off the top part with a knife, and then chop finely.I don’t recommend using dried dill weed. Only fresh herbs work well in salads. Also mint will do!

Add seasonings and combine: No extra step to make salad dressing separately is required. Add oils, white vinegar (if using), salt and pepper right on top of veggies in a bowl and use salad tongs to combine.

Toss gently and only until ingredients are combined. Lettuce salad tastes best fresh without fragile lettuce leaves bruised and juicy veggies leaking. Serve Right Away

It is best to serve this lettuce salad within first 30-60 minutes after tossing. Lettuce leaves wilt fast.

Side #2

Roasted Sweet Potato, Pear, and Onion

Roast pears with root vegetables for a sweet and savory side dish.

YIELDS:8 servings

TOTAL TIME: 55 mins


2 Bartlett pears, about 14 oz, cored and cut into wedges

2 small red onions, cut into wedges

2 small, sweet potatoes (about 1 lb), cut into 1/2-inch-thick half-moons

6 sprigs thyme, plus more for serving

3 tbsp. olive oil

Kosher salt



Heat oven to 425°F. On large, rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes.

Sprinkle with additional thyme if desired.