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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.

To sign up for a Weekly or Bi-weekly Organic Basket click here

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 cup Chopped tomatoes canned

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.


Honey Baked Bananas


2 bananas

1 tablespoon honey

1 pinch cinnamon


Slice the bananas in half and put in an oven proof dish.

Drizzle the honey over them and sprinkle the cinnamon on top.

Put in a preheated oven at 390°F for 15 minutes.

The length of time the bananas take too cook depends on how ripe your bananas are to begin with and how soft you like them once cooked.

You can bake them skin on, and then scoop the banana out when eating.

If you want to make these lower in calories, then leave out the honey. The bananas will still be soft and gooey, but not as caramelized or as sweet.

Serve with ice cream, yoghurt, or put on porridge for breakfast.

Meal # 3

Entrée (Main Course)

Red Leaf & Cabbage Salad with Grilled Tarragon Chicken

Servings: four as a light main course.

Main-dish salads are summer’s answer to the one-bowl weeknight meal. And while this satisfying salad can be served family-style in a large serving bowl or platter, it’s better to plate it individually to ensure that the ingredients get thoroughly dressed and equally distributed.


1 head red leaf lettuce, washed, dried, and torn into bite-size pieces (about 10 cups)

1 cup shredded red cabbage (about 1/4 small head)

2 Tbs. red-wine vinegar

5 Tbs. chopped fresh tarragon

2 Tbs. plus 1 tsp. Dijon mustard

1 Tbs. honey

1 large shallot, finely chopped

1/3 cup plus 1 Tbs. extra-virgin olive oil

4 boneless, skinless chicken breast halves

Kosher salt and freshly ground black pepper

3 oz. crumbled blue cheese (3/4 cup)

1/2 cup toasted slivered almonds


Heat a gas grill to medium. Put the lettuce and cabbage in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the vinegar with 2 Tbs. of the tarragon, 1 tsp. of the mustard, 1 tsp. of the honey, and the shallot. Whisk in 1/3 cup of the oil and season with salt and pepper.

Remove the tenderloins from the chicken breasts and reserve for another use. Put the chicken in a medium bowl and season with salt and a generous amount of pepper. In a small bowl, whisk the remaining 3 Tbs. tarragon, 2 Tbs. mustard, 2 tsp. honey, and 1 Tbs. oil until well combined. Spread this mixture all over the chicken.

Put the chicken on the grill, cover, and cook the chicken on one side until grill marks appear, 5 to 6 min. Flip the chicken over, cover, and continue to cook until the chicken is cooked through, firm, and golden brown all over, another 4 to 6 min. Transfer the chicken to a clean cutting board and let rest for 5 min. Slice the chicken crosswise on an angle into 1/2-inch slices.

Toss the greens with just enough of the dressing to coat well. Season to taste with salt and pepper. Portion the greens among four plates. Arrange the sliced chicken on and around the greens and drizzle with a little of the remaining dressing. Sprinkle with the blue cheese and almonds and serve.


It’s important to cook the chicken over moderate heat. If the grill is too hot, the honey in the glaze will burn


Side #1

Turnip and sweet potato fritters with poached eggs and basil oil

Preparation time:25 minutes Cooking time:30 minutes Total time:55 minutes

Serves: 4


200g turnips (about 2 small) 400g sweet potato (about 1 large) 70g parmigiano reggiano or pecorino romano, finely grated 2 tbsp plain flour 100ml extra virgin olive oil, plus extra if needed 5 eggs 20g unsalted butter ½ x 25g pack basil, leaves finely chopped 1 garlic clove, crushed


1. Peel and coarsely grate the turnips and sweet potato. Put in the centre of a clean tea towel, fold over and press out as much liquid as possible. Put into a bowl; add the cheese, flour, 1½ tbsp oil and 1 beaten egg. Season and bring together with clean hands.

2. Put ½ tbsp oil and 10g butter in a large non-stick frying pan over a medium heat. Take 3 tbsp veg mixture in your hands and compact into a ball, then gently flatten. Repeat with the remaining mixture to make 12 fritters in total. Cook in batches, for 4-5 minutes each side, until golden, adding more oil and butter as necessary. Use 2 spoons to gently push the fritters together after flipping. Keep warm on a baking tray in a low-temperature oven.

3. Meanwhile, put the basil in a bowl and combine with 70ml oil and garlic; season. Bring a large pan of salted water to a boil, then reduce the heat to a gentle simmer. Gently crack the eggs into the water and poach for 3-4 minutes, depending on how you like your yolks. Use a slotted spoon to lift out of the water onto a plate lined with kitchen paper. Serve the fritters with the eggs on top and the basil oil drizzled over.

Side #2

Cucumber Celery Smoothie

This homemade celery cucumber smoothie is ready in no more than 5 minutes and can easily be tweaked and adjusted to personal taste!

Prep Time5 minutes Total Time5 minutes Servings2 people


1 frozen banana

1 pear *prewashed & chopped

1-2 stalks of celery *prewashed & chopped

big handful of baby spinach (or kale), *prewashed

¼ cucumber *prewashed & chopped

juice of ½ a lime (or lemon)

1+ cup plant milk (soy milk, almond milk) or replace with water or coconut water


Place all the ingredients into a high-speed blender, starting with the harder veggies first (pear, frozen banana, celery).

Start with 1 cup plant milk (or water) and gradually add more if you prefer a thinner consistency.

Blend until smooth.

Taste and adjust sweetness by adding more banana or dates.


Frozen Banana: In case you haven't got any frozen bananas in the freezer, cut 1 banana in half, and freeze it overnight. I always keep a couple of very ripe, chopped up bananas in the freezer so that they are ready to use in smoothie recipes. If you're not a fan of bananas, you could use more ice cubes for a thicker texture and dates as a sweetener instead.

Plant Milk: Feel free to use any non-dairy milk of choice. Alternatively, you could use only water or coconut water instead but this will result in less of a sweet taste. I haven't tested this recipe using regular cow's milk.

Add-In Ideas: tiny bit of minced ginger, fresh mint, other fresh fruit, ice cubes, coconut water, nut butters (homemade almond butter), dates


Celery and Cream Cheese Cupcakes



1 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground clove

8 tablespoons of unsalted butter at room temperature

1 cup granulated sugar

2 large eggs

½ cup whole milk

1 cup Celery and leaves, washed and finely chopped

½ teaspoon vanilla extract


8 tablespoons of unsalted butter at room temperature

1 package cream cheese

2 cups confectioners’ sugar

2-4 tablespoons whole milk

celery leaves for garnish (optional)

Make It


1. Preheat oven to 350 degrees F or 177 degrees C. 2. Place 12 paper baking cups in a muffin tin and set aside. 3. In a small bowl create your dry mix by sifting the flour, baking powder, ground clove and salt together. Set aside. 4. Place your room temperature butter and sugar in your electric mixer, fitted with the paddle attachment (or in a bowl with a hand mixer), and beat on medium until fluffy for about 2 minutes. 5. Add eggs beating one at a time. 6. Once the mixture is pale yellow, add 1/4 of your dry mix until the ingredients are just incorporated. 7. Follow with 1/2 of the milk until it's just mixed in. 8. Repeat until both the milk and dry mixtures have been incorporated. 9. Place 4 chopped celery stalks with leaves in a food processor (or cut with knife) until finely chopped.

10. Add vanilla and celery to your batter and mix for about 1 minute. 11. Fill ready baking tins with batter about 3/4 of the way in each cup. 12. Bake for 15 to 20 minutes, or until a toothpick comes out from the center clean. 13. Set on a cooling rack until the cupcakes are completely cooled.


1. Place room temperature butter and cream cheese in your electric mixer, fitted with the paddle attachment, or in a bowl with a hand mixer, and beat until combined

2. Turn mixer off and add confectioners' sugar and one tablespoon of milk

3. Beat until all of the sugar has been incorporated (if frosting is too thick, add the remaining milk one tablespoon at a time until you reach the desired consistency).

4. Once cakes are cooled, frost the cupcakes with your favorite top or with an offset spatula and top with celery leaves for garnish (optional)


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