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Recipes for 6/29/23

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 Leaf Lettuce,

Carrots, Baby Peeled

Cauliflower (In Large & Jumbo baskets only)


Bi-Color Corn,



Valencia Oranges,

Bananas Gala Apples (In the Jumbo baskets only)


Harissa eggplant and carrot salad

This harissa eggplant and carrot salad is a light and balanced meal, affordable and ready in 30 minutes. A bowl of goodness, packed with nutrients and textures, so easy to throw together and perfect for meal prep!

Prep Time

5 minutes mins

Cook Time

25 minutes mins

Total Time

30 minutes mins

Course: SaladKeyword: Harissa eggplant carrot salad Servings: 2 large servings Author: Katia


1 large eggplant, cut into cubes

1 lb carrots or baby carrots, peeled

1 can chickpeas, rinsed and drained

1 1/2 Tbsp harissa paste

3/4 tsp cumin seeds

1 1/2 Tbsp olive oil, plus extra for drizzling

1 tsp salt

1/4 cup feta, crumbled

1/4 cup almonds, roasted

1 bunch salad leaves (arugula, spinach…) optional


Preheat the oven to 425F and grease a large rimmed baking sheet with olive oil (or line with parchment paper).

Cut the eggplant into 2-inch cubes and the carrots in half lengthwise. If your carrots are big, you might want to halve them again and/or cut them crosswise.

Toss the vegetables with 1 Tbsp of harissa, 1 Tbsp of olive oil, salt and cumin seed. Then roast them in the prepared baking sheet for 10 minutes.

In the meanwhile, in the same bowl, toss chickpeas with 1/2 Tbsp of harissa paste, 1/2 Tbsp of olive oil and a pinch of salt. Add to the vegetables and keep roasting for a further 10 minutes.

Add almonds to the baking sheet and roast a further 5 minutes. Total time: 25 minutes.

Arrange the salad leaves, roasted eggplant, carrots and chickpeas on the plates. Sprinkle with crumbled feta and sliced roasted almonds.

Drizzle with a bit of olive oil and the freshly squeezed lemon juice. Enjoy.

Cucumber Carrot Salad

This crunchy Cucumber Carrot Salad is the perfect side dish. Crisp and refreshing, with the perfect balance of sweet and sour.

PREP TIME. 10 minutes


TOTAL TIME. 40 minutes


1 pound seedless cucumbers

1/2 pound carrots

2 teaspoons salt

1/2 red onion

1/4 cup seasoned rice vinegar

1 tablespoon sugar

1 teaspoon sesame oil

2 teaspoons toasted sesame seeds


Thinly slice cucumbers.

Peel carrots, and thinly slice.

Put cucumbers and carrots into a colander and toss with salt. Let sit and drain in the sink for 30 minutes.

While cucumbers and carrots are draining, peel onion and slice into thin half-moons.

After 30 minutes, use paper towels or a clean kitchen towel to blot cucumbers and carrots dry and press out any excess liquid.

Pour carrots and cucumbers into a large bowl and stir in red onion slices.

Then stir in vinegar, sugar, and sesame oil.

Cover and put in the refrigerator to chill for 2 hours, stirring occasionally.

Stir in sesame seeds before serving.

Simple Celery Salad (Waldorf Apple Salad)

Enjoy this sweet and savory simple celery salad with apples, grapes, and dried fruit. This simple salad is a healthy take on a Waldorf salad without the heavy mayo dressing! It takes just minutes to prepare and is gluten-free, and can be made dairy-free too!


10 celery stalks

1 apple any crisp apple will work

2 romaine lettuce leaves

2 oz cheese I used parmesan, blue cheese would also go great or feta

1/2 cup grapes or sultanas

1/4 cup walnuts or pecans/almonds

2 tablespoon dried barberries or cranberries, pomegranate, cherries, sultanas, dates.

1 tablespoon olive oil

2 tablespoon lime juice or lemon juice

1 garlic clove

1/4 teaspoon pepper

1/4 teaspoon salt


Step 1: Chop the ingredients

Wash and finely slice the celery. I like to make my pieces really fine. This is great if you’re not a massive fan of celery, and it’s also easier for digestion – it’s a win-win!

Make sure to remove any of the string fibrous parts of the celery. You can do this done manually or with a vegetable peeler.

Chop the apple either into thin slices or cubes based on personal preference and shred the lettuce. Finally, mince the garlic.

Step 2: Combine the ingredients

In a large bowl, combine all of the ingredients and toss gently to combine.

You can alternatively mix all the ingredients and the dressing in a separate bowl and serve it over a bed of lettuce rather than mixing it into the salad.

When ready, serve it alone, as part of a picnic, potluck, or with your protein of choice!

How to Store?

Store the celery salad in an airtight container, covered, for between 2-3 days. It will become a little watery over time, so you may want to drain it before eating. You can also add a little extra dressing before eating leftovers.

Note that the nuts will go a little soft from refrigeration. I recommend keeping them to one side to top the salad with just before serving.

To make ahead: It’s best to prepare the salad and dressing separately and combine the two just before serving. Also, only add the nuts/seeds just before serving. That way, you can store this celery salad in the fridge for 4-5 days.

Note that cut apples will discolor quickly, so tossing them with a little lemon juice may be best to avoid this.

Banana and orange puddings recipe

Ginger biscuits give this fruity dessert a delicious flavour. The perfect pudding for kids, made by kids.


1 knob of butter

2 ripe bananas, sliced

0.5 orange, juice only

1.5 tbsp light brown sugar

5.3 oz Greek yoghurt

1 tsp honey

1.1 oz ginger biscuits, crushed finely


Cuisine: English

Recipe Type: Dessert

Difficulty: Easy

Preparation Time: 5 mins

Cooking Time: 5 mins

Serves: 2


Roasted Eggplant Lentil Salad (Aubergine Salad)

Author: Nagi Prep: 15 mins Cook: 1 d 30 mins Mains, Side Salad Western

5 from 68 votes

Servings4 - 8 Tap or hover to scale


Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).

Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.



1 cup dried green or brown lentils (or French/puy) (Note 1 for canned)

1 cup vegetable or chicken broth (or water + 1 bouillon cube, crumbled)

1 1/2 cups water

1 large garlic clove , smashed, skin removed (Note 2)

Lemon peel (about 1.5 x 5 cm / 3/4 x 2")

1 bay leaf , dry or fresh

2 sprigs thyme , or 1/2 tsp dried thyme

1 rib celery , broken into 3 or 4 pieces (or just a handful of celery leaves, can skip)


700g / 1.4 lb eggplant / aubergine (2 medium)

2 1/2 tbsp olive oil

1/4 tsp EACH salt and pepper


2 tbsp lemon juice (or cider vinegar, white or red wine vinegar)

4 tbsp extra virgin olive oil

1 tsp Dijon mustard

1 garlic clove , minced using garlic press

1 tsp thyme leaves , fresh (or 1/2 ts dried - can omit, or other herbs, Note 3)

1 tsp sugar , optional

1/2 tsp EACH salt + black pepper


250g/ 8 oz cherry tomatoes , halved (large quartered)

2 handfuls rocket / arugula lettuce , torn into 5cm/2" pieces

60g/ 2 oz feta , crumbled (or more!)


Dressing - shake in a jar.


Place Lentil ingredients in a saucepan, bring to simmer over medium heat. Place lid on then lower heat to medium low so it's simmering gently.

Cook for 20 minutes (for al dente, my preference), or 25 minutes (for soft), stirring occasionally.

Drain, then pick out all the flavouring bits (garlic etc). BRIEFLY rinse to get grit off - don't wash off all the flavour! Shake off excess water well.


Preheat oven to 240°C / 450°F (220°C fan). Line a tray with parchment/baking paper.

Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.

Toss well, then immediately spread on tray and roast 20 minutes. Flip, then roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.


Add tomato and rocket into lentils, drizzle over most of the Dressing then toss.

Pour onto serving platter. Pile over eggplant.

Drizzle eggplant with remaining Dressing, sprinkle with feta . Serve warm or at room temp! Great with a side of flatbread or this easy crusty bread.

Mexican Street Corn Salad with Cucumbers

This easy Mexican street corn salad with cucumbers is made with frozen corn and cucumbers. It’s served cold with fresh cilantro and vegan parmesan cheese and spicy, canned jalapeños. The creamy dressing is naturally dairy free, but it can be made vegan with one simple swap.

Author: Melissa Belanger

Prep Time: 10 minutes Total Time: 10 minutes Yield: 4 1x


1 16-ounce packages frozen corn, thawed (or equal amounts fresh corn)

1/2 cup diced red onion

1 cucumber, seeded and sliced

1/4 cup chopped fresh cilantro

2 tablespoons mayonnaise, or vegan mayo

1 tablespoons lime juice

1 tablespoons diced green chilies or jalapeños

1/2 teaspoon chili powder

1/2 teaspoon salt

Vegan parmesan cheese, optional for garnish


In a large bowl, stir together all the ingredients (except the vegan parmesan).

Stir to combine. Allow salad to sit for about 30 minute too let flavors develop.

Garnish with cheese before serving.

Tomato Cucumber Lettuce Salad Recipe

Easy Lettuce Salad Recipe with fresh garden produce and one secret ingredient that makes this the best green salad!

Prep Time

15 minutes mins

Total Time

15 minutes mins

Course: SaladCuisine: Ukrainian Servings: 6 large or 10 small servings Calories: 125kcal Author: Olena Osipov


1 lb (2 medium) long English cucumbers coarsely chopped

1 lb (4 medium) tomatoes coarsely chopped

1 lb (large bunch) any lettuce coarsely chopped

1 small bunch dill finely chopped

1/4 cup white or red onion thinly sliced

2 tbsp extra virgin olive oil

2 tbsp toasted sesame oil optional

1 tsp salt

Ground black pepper to taste

Garlic and white vinegar to taste (optional)


In a large bowl, add cucumber, tomato, lettuce, dill, onion, olive oil, toasted sesame oil, salt and pepper. The easiest is to add ingredients in order as listed and as you are preparing them like washing and chopping the vegetables.

Toss gently just until combined.

Serve immediately or within an hour.


To make ahead: Refrigerate all vegetables covered in a bowl, and add oils, salt and pepper right before serving.

Lettuce: Boston, red leaf, romaine, butter, green leaf lettuces are great.

Cucumbers: Any type of cucumbers (dill pickle, garden, long English, Persian), peeled or not, work.

Tomatoes: Any type of full grown, grape or cherry tomatoes work.

Toasted sesame oil: It gotta be toasted, find it in any grocery store or online. It is a staple in Asian cooking. Or just omit.

Apple, Banana, Carrot and Orange Smoothie


1 apple, large, sweet

1 banana, large, ripe

1 carrot, large

1 orange, large

3 dates, pitted

1 tablespoon flax seed, whole, raw

1 cup ice cubes


This smoothie is best if prepared with equal volumes of apples, bananas, carrots, and oranges. Wash and quarter the apple, removing the core from each quarter. Place in a high speed blender.

Peel the banana and add to the blender. Wash and peel the carrot, cut into pieces, and add to the blender. Peel the orange, remove any seeds, and add to the blender. Add the dates, flax seed and the ice.

Cover the blender and blend at high speed until smooth. If the mixture is too thick, add a little cold water. Serve in a glass with a straw, and enjoy!


Quick Roasted Carrots and Cauliflower with Walnuts

Cutting your vegetables into small pieces and roasting at a very high temperature not only ensures your side will be ready quickly, it also caramelizes the vegetables, enhancing their natural sweetness. Roasted cauliflower has a great meaty quality to it so if you are going for a meatless meal, double the recipe and make this the star of your plate.

Level: Easy

Total: 40 min. Prep: 15 min. Cook: 25 min Yield: 4 servings


4 medium carrots (about 12 ounces), peeled and thinly sliced on an angle

1 small head cauliflower (about 2 1/4 pounds), trimmed into small florets

4 teaspoons extra-virgin olive oil

1/4 teaspoon dried thyme

Kosher salt and freshly ground black pepper

1 ounce finely chopped walnuts (about 3 tablespoons)

2 tablespoons chopped fresh parsley

1/2 teaspoon finely grated lemon zest


Preheat the oven to 450 degrees F.

Toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper until well coated. Spread in a single layer on a rimmed baking sheet.

Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice. Season with more salt and pepper.

Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.

Light & Crunchy Cucumber Carrot Salad


Made with sliced cucumbers, matchstick carrots, celery and a tangy homemade dressing, you'll love this light & crunchy cucumber carrot salad. Ready in 10 minutes or less!


2 English cucumbers, ends removed and sliced (or 5-6 medium pickling cucumbers)

2 medium carrots, matchstick cut

4 celery ribs, sliced

For the dressing:

1 tbsp sesame oil

1 tbsp olive oil

1 tbsp lemon juice (can sub white or apple cider vinegar)

1 tsp maple syrup

1/2 tsp sea salt

1/4 tsp garlic powder

For topping:

sesame seeds

Roasted eggplant salad recipe

This Vegetable Eggplant Salad Recipe is so unique and original, perfect to enjoy all year round. Roasted eggplant with sauteed peppers, carrots, and onions in an oil dressing.

Author: Valentina

Prep Time: 10 minutes minutesCook Time: 25 minutes minutesRest Time: 45 minutes minutesTotal Time: 35 minutes minutes

Servings: 6 servings,as side


2 lbs medium eggplants, cut into 2″ pieces

3 tsp salt, divided

5 Tbsp olive oil, divided

1 medium sweet onion, sliced

2 large carrots, julienned

2 Hungarian peppers

1 red pepper, cut into strips

2 medium tomatoes, thinly sliced

4 garlic cloves, minced

¼ tsp ground black pepper

½ tsp granulated sugar

herbs to taste


Line a large baking sheet with parchment paper, set aside. Preheat oven to 425°F.

Cut eggplant into about 2” pieces. (I just slice the eggplant into three lengthwise. The tip I quarter and the other two into 6 pieces.)

Sprinkle eggplant pieces with 1 ½ tsp salt, make sure all pieces are coated.

Allow eggplant to stand at room temp for 30-45 minutes. Drain liquid and pat eggplant pieces dry.

Return to bowl, coat 2 Tbsp oil and sprinkle with 1 ½ tsp salt, toss. Lay eggplant pieces onto the baking sheet. Bake 30 minutes.

Slice onions thin, julienne carrots and slice red pepper into thin strips. Deseed Hungarian pepper and chop into small pieces.

Quarter the tomatoes, then slice thinly.

Add 3 Tbsp oil to skillet, once hot, add onion. On med/high heat sauté 2 minutes. Add carrots and sauté 3 minutes. Add all peppers and sauté 5-7 minutes.

Add tomatoes, eggplant, ground pepper, sugar and garlic. Sauté 2 minutes, stirring as needed.

Cool salad and refrigerate.

Chocolate Orange Banana Bread

Chocolate Orange Banana Bread is mixed in one bowl, such an easy recipe to make, and is made without refined sugars for everyday banana bread! This great recipe uses oat flour and almond flour to keep this recipe gluten-free. The mini chocolate chips add decadence to it, creating a really special, really delicious banana bread with a hint of orange!

Prep Time 10 minutes mins.

Cook Time 1 hour hr Total Time 1 hour hr 10 minutes mins


3 ripe bananas

¼ cup maple syrup

¼ cup avocado oil

2 eggs

1 orange, zested and juiced (¼ cup OJ)

1 ½ cups oat flour

½ cup almond flour

½ cup cocoa powder

1 tsp baking soda

¼ tsp sea salt

¼ cup mini chocolate chips (optional, more to top)


Preheat oven to 325 degrees, prepare a loaf pan with oil and parchment paper along the bottom and sides of the pan.

How To Make Chocolate Orange Banana Bread

In a large bowl, mash the overripe bananas fully. Add the maple syrup, eggs, orange zest, and orange juice. Mix fully.

How to make Chocolate Orange Banana Bread

Add the oat flour, almond flour, cocoa powder, baking soda, and sea salt to the banana mixture. Stir to combine to dry ingredients with the wet.

How to make Chocolate Orange Banana Bread

Lastly, mix in the chocolate chips. Pour batter into the prepared loaf pan. Add extra chocolate chips on top of the bread if you'd like.

Bake for 55-60 minutes in the preheated oven until a toothpick inserted into the center comes out clean or with a dry crumb. Let the bread cool at room temperature on a wire rack before serving.


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