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Recipes for 6/8/23

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

Romaine Lettuce,

Collard Greens

Turnips (In the large & Jumbo baskets)

Portabella Mushrooms

Sugar Snap Peas,

Zucchini, Fancy, Florida

Beefsteak Tomatoes

Covington Sweet Potatoes,

Shallots (In the Jumbo baskets)


Navel Oranges

Meal 1

Pasta Primavera

Author David & Debbie Spivey

½ pound dried spaghetti

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

1 onion chopped

2 cloves garlic minced

2 medium zucchini chopped

2 medium yellow squash chopped

½ cup carrots shredded

1 red yellow bell pepper chopped

1 orange bell pepper chopped

3 large mushrooms sliced

15 ounce can diced tomatoes + juice

4 ounces sugar snap peas

Kosher salt and freshly cracked black pepper to taste

½ teaspoon red crushed pepper

4 ounces goat cheese crumbled (optional)

Make The Pasta:

Bring a large pot of heavily salted water to a boil over high heat. Make pasta per package instructions.

Cook The Vegetables:

Meanwhile, add the olive oil and butter to a large 2-inch deep skillet, over medium-high heat. Add garlic and saute until fragrant, about 1 minute.

Add in onions and saute until tender; about 3 to 5 minutes.

Add in squash and zucchini and cook until tender; about 5 to 10 minutes.

Add in mushrooms and carrots and cook veggies, until tender, about 3 to 5 more minutes.

Add in tomatoes and juice, stir into veggies and warm through.

Once the tomatoes are warmed through, add in snap peas. Cook about 3 more minutes.

Combine The Pasta And Vegetables:

Add drained pasta and combine with veggies, using thongs.

Serving Pasta Primavera: Plate the pasta primavera and serve

Grilled Romaine Lettuce Recipe with Tomatoes and Basil

Course Salad, Side Dish

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 72kcal

Author Mary Cressler | Vindulge


For the Grilled Romaine:

2 romaine hearts, halved lengthwise (Rinsed and dried. It's important that the romaine be dry.)

extra virgin olive oil

salt and pepper, (about ½ teaspoon each per half)

2 lemons, cut in half

For the topping:

2 large beefsteak tomatoes, diced (Roma tomatoes work well too, but use 4-5 if using Roma)

3 tablespoons basil, sliced thinly

1 tablespoon extra virgin olive oil

2 cloves garlic, finely diced

½ tablespoon aged balsamic vinegar

¼ teaspoon kosher salt

¼ teaspoon fresh ground pepper


For the Tomato Basil Salad:

Place together tomatoes, basil, olive oil, garlic, balsamic, salt and pepper, into a small bowl and toss together. Do this as the grill is warming up.

For the Grilled Romaine:

Preparation: Prepare grill for direct grilling targeting 500 degrees F in the cooking chamber using lump charcoal. Brush both sides of romaine with olive oil, and sprinkle with salt and pepper.

Grill: Grill the romaine hearts on each side until lightly browned on both sides (about 2 minutes each side). While the romaine is grilling place the lemon halves on the grill about 4 minutes (until you see grill marks).

Serve: Remove from heat, and top with the tomato basil mixture and a squeeze of fresh grilled lemon and a drizzle of aged balsamic.


Important: To avoid wilting the salad the grill grates must be hot. Be sure that the romaine hearts are dry before seasoning them. Water will cause them to steam and wilt versus with olive oil. So they need to be dry.



4 tbsp unsalted butter

1 lb turnips, halved (if smaller) quartered (if larger)

1 bunch turnip greens (or chard, collard green, kale, etc.)

kosher salt, to taste

1/2 tsp caraway seeds


Any root vegetable with greens, such as beets or radishes, can be used in this buttery, caraway-spiced dish from chef Hugh Acheson. He favors petite Hakurei turnips, their skins so tender that they don't need to be peeled.

1. Heat oven to 400°F. Melt 2 tablespoons butter in a 12 ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4-6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12-15 minutes. Transfer to a serving platter; keep warm.

2. Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1-2 minutes; transfer to a bowl. Add remaining butter to skillet; melt. Cook greens until wilted, 3-4 minutes. Stir in reserved caraway seeds and salt; cook 1 minute. Transfer to platter with roasted turnips.

Orange Banana Smoothie


5 from 1 reviews

This Orange Banana Smoothie uses whole oranges and bananas for a bright-tasting and refreshing drink. This recipe can be made both dairy-free and vegan. Each serving contains almost 100% of the recommended daily intake of vitamin C.

total time: 12 MINUTES yield: 4 1X


1 cup unsweetened almond milk (use regular milk if you aren’t dairy-free)

1/4 cup unsweetened coconut yogurt (use regular yogurt if you aren’t on a dairy-free diet)

4 oranges, peeled and broken into halves

1 frozen banana, broken into chunks

2 teaspoons honey or maple syrup

1/2 cup ice cubes


In the base of a high-speed blender, combine the milk, yogurt, oranges, banana, honey or maple syrup, and ice cubes.

Turn the blender on high and run for 30-45 seconds, or until the mixture is smooth and creamy.

Serve immediately.


Yield: serves 6


cast iron skillet with Italian chicken and tomatoes

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce. Such an easy Chicken Skillet Recipe!

Prep Time


Cook Time


Total Time



1 tablespoon butter

2 tablespoon olive oil, divided

1 lb. chicken breasts (cut in half) or tenderloins

3/4 teaspoon garlic powder

1/2 cup yellow onion, diced

3 cloves garlic, minced

12 ounces mushrooms, sliced

2 zucchini, cut in bite-size chunks

1/2 cup sundried tomatoes

2 15-ounce cans fire roasted diced tomatoes

1 1/2 teaspoon Italian seasoning

1 teaspoon balsamic vinegar

salt and pepper, to taste

Optional Garnishes: Fresh Basil and Parsley, chopped


In a large sauté pan or cast iron skillet, melt the butter and 1 tablespoon of olive oil over medium heat until it begins to bubble.

Pat the chicken dry on both sides. Season to taste with salt, pepper, and garlic powder.

Add the chicken and cook for 3 - 5 minutes, or until golden browned. Turn and cook the other side for an additional 3-5 minutes.

While cooking, brush some of the the olive oil and butter from the pan on the side of the chicken facing up.

Remove chicken and set aside on a plate.

Continue cooking on medium heat and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and saute for 3 minutes.

Then, add the mushrooms, sprinkle with salt to taste, and continue to sauté for 5 minutes.

Add garlic, zucchini and sundried tomatoes and continue to sauté for 2 minutes.

Then, stir in the diced tomatoes, Italian seasoning, balsamic vinegar, and salt and pepper to taste.

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken.

Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.

Serve garnished with chopped fresh basil and parsley if desired

Sugar Snap Pea and Mushroom Sauté

Serves: 4


2 tablespoons vegetable oil

10 ounces cremini mushrooms, trimmed and sliced

10 ounces sugar snap peas, trimmed (about 3 cups)

3 large scallions, white and light green parts, cut into 2-inch pieces (about 1 1/2 cups)

4 cloves garlic, minced

2 tablespoons low-sodium soy sauce

Crushed red pepper for garnish, optional

Step 1

Warm oil in a large skillet over medium-high heat until shimmering. Add mushrooms, snap peas and scallions and cook, stirring constantly, until snap peas are bright green and mushrooms have released their liquid, 3 to 4 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.

Step 2

Add soy sauce and cook for 3 to 4 minutes more, stirring, until snap peas are crisp-tender. Sprinkle with red pepper, if desired. Serve.


Author: Jessi's Kitchen

Prep Time: 20

Cook Time: 40

Total Time: 1 hour

Yield: 4 servings 1x

Category: Sides

Method: Oven


Roasted sweet potatoes and turnips tossed in butter and fragrant herbs to create the perfect side dish for any fall meal.


1.5lbs sweet potato

1lb turnips

2 Tbsp olive oil

1 tsp smoked paprika

1 Tbsp fresh thyme, chopped

1 tsp sea salt

1 tsp black pepper

2 Tbsp grass-fed butter or ghee


Preheat oven to 425.

Thinly slice the sweet potatoes and turnips in to about 1/8-1/4 inch slices and place them in a bowl.

Toss with olive oil and seasonings and place in a circular pattern in a 10inch cast iron skillet.

Cover with foil and bake for 30 minutes.

Remove foil and add the cubes of butter around the skillet. Cook for approximately five more minutes and then broil on high for 3-4 minutes or until top is slightly crispy.

Let it cool for a few minutes and top with more fresh thyme if desired.

Orange-Glazed Bananas

The subtle hint of orange adds a refreshing citrus twist to classic bananas Foster. Prior to starting the recipe, toast the pecans in a skillet over medium heat, stirring often, for about 1 minute.


4 mins


9 mins


13 mins


4 servings (serving size: 4 banana pieces with syrup, 1/4 cup ice cream, and 1 teaspoon pecans)

Orange-Glazed Bananas Oxmoor House


4 firm unpeeled bananas (about 1 1/2 pounds)

2 tablespoons light stick butter

⅓ cup packed light brown sugar

½ teaspoon grated fresh orange rind

¼ teaspoon ground cinnamon

⅓ cup fresh orange juice

1 cup vanilla light ice cream

4 teaspoons coarsely chopped pecans, toasted


Instructions Checklist

Step 1

Peel bananas; cut each banana in half crosswise, and then cut in half lengthwise. Set aside.

Step 2

Melt butter in a large nonstick skillet over medium heat. Add sugar and next 3 ingredients; cook until mixture is syrupy and bubbly, stirring often. Add bananas, and cook 3 minutes or until bananas are softened, basting frequently with syrup.

Step 3

Serve bananas with vanilla light ice cream, and top with toasted pecans.

Meal 3

Cheesy Zucchini Tomato Bake

Roni Noone

Cheesy Zucchini Tomato Bake is simple casserole of awesome. My version is spicy, but you could easily go mild by skipping the hot sauce. This is a great way to use up those giant zucchini from your garden!


6 servings


Part of a large zucchini sliced thin (total of ~300g)

1-2 beefsteak tomatoes any large tomato will work

6 slices provolone cheese total of ~1 oz each

Kosher salt

Sriracha to taste


Preheat the oven to 425 degrees.

Spray a casserole dish with non-stick cooking spray.

Place a layer of sliced zucchini in the casserole dish.

Part of a large zucchini

Top with slices of tomato and sprinkle with a bit of kosher salt.

Kosher salt

Lay two slices of cheese on top and drizzle with sriracha.

Sriracha to taste

Repeat the layers of zucchini, tomatoes, salt, cheese and sriracha. They don't need to be perfect. This recipe is forgiving.

End with one final layer making it zucchini, tomato, cheese, zucchini, tomato, cheese, zucchini, tomato, cheese.

1-2 beefsteak tomatoes, 6 slices provolone cheese

Place casserole dish in the preheated oven uncovered for 25 minutes.

At this point there will be a lot of liquid from the vegetables.

Using a baster, extract as much as the liquid as possible and place back in the oven for 10-15 minutes until the cheese browns on top.

Extract all liquid again.

Let cool for at least 5 minutes then cut into 6 pieces.


Black-eyed Peas with Collards and Turnips


1 cup dried black-eyed peas

4 cups water, or as needed to cover

1 tablespoon butter or soy margarine

1 turnip, peeled and chopped

1 bunch collard greens, chopped

2 cloves garlic, minced

1 tablespoon balsamic vinaigrette salad dressing

1 tablespoon olive oil


Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

In a large pot, cover black-eyed peas with fresh water.

Bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. Drain.

Heat butter or soy margarine in a skillet over medium heat.

Add turnip and collard greens; cook for 2 minutes.

Stir black-eyed peas and garlic into collard mixture; cook and stir until collards are tender, about 5 minutes.

Season with balsamic vinaigrette and olive oil.

Vegan Portobello and Zucchini Stir Fry

RECIPE: $6.12 | PER SERVING: $1.53 | YIELD: 3-4

I have a love-hate relationship with zucchini. I love that it is so cheap and abundant in the summer. I hate that it gets watery and soggy. I love that it has a mild flavor and is incredibly versatile (fritters? bread? noodles?).

Caitlin Self, MS, CNS, LDN


1 cup brown rice uncooked

For the Marinade:

3 Tablespoons soy sauce

1 Tablespoon sesame oil

1 Tablespoon lime juice rice vinegar

2 cloves garlic minced

2 Tablespoons ginger grated

¼ teaspoon red pepper flakes

For the Stir Fry:

2 large portobellos

½ medium onion sliced

2 medium zucchini

2 cups frozen cauliflower slightly thawed (feel free to sub with fresh or to use broccoli instead)

Cook the brown rice according to your preference/directions. I cook 1 cup short grain brown rice with 1.75 cups water, and simmer on low for about 25 minutes, or until all the water is absorbed.

In a jar or large bowl, combine the ingredients for the marinade: soy sauce, sesame oil, vinegar/lime juice, garlic, ginger, and red pepper flakes.

Slice the portobello mushrooms into thick slices and place in a shallow dish. Cover with the marinade and let sit for about 15 minutes. Remove the cauliflower from the freezer and let it sit on the counter to start thawing.

Add a few tablespoons of the marinade to a wok or large pan and sauté the onions over medium-high heat until translucent and cooked through. Add the cauliflower and stir-fry over medium heat until completely thawed and warm.

Finally, slice the zucchini into quarters and cut into 2-3-inch pieces, add it to the pan and cook just until they’ve started to get a bit soft. You want them to have a good bite and not get soggy, so just a couple of minutes.

Remove the vegetables from the pan and sauté the mushrooms until they’ve shrunk in size by about half. Optional: you can totally sear the mushrooms on both sides like this recipe recommends if you’re not pressed for time.

Return the vegetables and any remaining marinade to the pan/wok and cook it all together for another 5 minutes or so. Serve over the brown rice, and garnish with sesame seeds, green onions, Sriracha, or whatever you’d like!

Sweet Potato Banana Bread

Super moist texture, the perfect balance of natural sweetness, and studded with chocolate chips, this sweet potato banana bread is quick to become a favorite. Easy to make and lighter on sugar than most banana bread recipes. Perfect for a healthier dessert or fun snack option.

Prep Time

10 minutes mins

Cook Time

40 minutes mins

Course: BreakfastCuisine: AmericanKeyword: banana bread, sweet potato bread, sweet potato recipe, veggie-loaded applesauce Servings: 8 servings Calories: 207kcal Author: Taesha Butler


3/4 cup cooked and mashed sweet potato can sub with canned sweet potato puree

3/4 cup mashed ripe banana

1/4 cup maple syrup or honey

1/4 cup melted coconut oil or avocado oil

1 teaspoon apple cider vinegar can sub lemon juice

2 teaspoons vanilla extract

2 eggs

1 1/2 cups whole wheat flour

2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup chocolate chips


Preheat an oven to 350 ℉ and line a loaf pan with parchment paper or grease it with extra oil to prevent sticking.

In a blender combine mashed sweet potato, mashed banana, maple syrup/honey, eggs, vanilla, oil, and vinegar and blend until smooth. Set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Stir together and then pour the contents of the blender into the bowl with the dry ingredients. Mix until well combined and batter has a smooth consistency.

Fold in chocolate chips, reserving some for the top of the bread, if desired.

Pour batter into the prepared loaf pan, using a spatula to spread the batter evenly throughout the pan. Top with a few reserved chocolate chips, if desired.

Bake in the preheated oven for 35-40 minutes.

Let loaf cool in pan for 15 minutes before transferring it to a wire cooling rack. Slice into 8 pieces and enjoy!

Let cool completely and store in an air-tight container in fridge for up to 4 days or in the freezer for a month.


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