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Recipes for 7/16/21

The following recipes are 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 Kale

Green Beans

Portabella Mushrooms

Celery (In the large and Jumbo baskets)


Grape Tomatoes

Purple Potatoes (In the Jumbo baskets)

White Peaches


Gala Apples

Menu #1

Deb’s Kale Salad with Gala Apple, Celery, Cranberries and Pecans

A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It’s both vegetarian and gluten free.



1/2 cup pecans

8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)

4 to 5 medium radishes

1 Celery sliced

1/2 cup dried cranberries (or dried cherries)

1 medium Gala apple

2 ounces soft goat cheese, chilled


3 tablespoons olive oil

1 1/2 tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1 1/2 teaspoons honey or maple syrup

Sea salt and freshly ground pepper, to taste


Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.

Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.

Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.

In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

Portobello Mushroom Burger

Prep Time: 5 mins

Cook Time: 13 mins

Total Time: 18 mins

Serves 4

This grilled portobello mushroom burger recipe will be a hit with vegetarians and meat eaters alike! It's juicy, meaty, and filled with rich, savory flavor.


4 large portobello mushrooms

Extra-virgin olive oil, for drizzling

Balsamic vinegar, for drizzling

Tamari, for drizzling

Sea salt and freshly ground black pepper

For Serving

4 hamburger buns, warmed or toasted


Sliced tomato

Sliced red onion

Ketchup, mayo, mustard


Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.

Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.

Place the mushrooms onto the buns and serve with desired fixings.

roasted purple potatoes with lemon, dijon & thyme dressing

Cook Time: 40 mins

Yield: 4-6

Category: Side, Gluten Free, Vegan


3 pounds baby purple potatoes, cut in half

1 tablespoon olive oil

1 teaspoon salt

1/4 teaspoon black pepper


1/4 cup olive oil

1 tablespoon dijon mustard

2 tablespoons fresh lemon juice

2 teaspoons chopped fresh thyme

1 small clove garlic, minced (about 1 teaspoon)

1/4 teaspoon salt

1 pinch black pepper


Pre-heat the oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper. Place sliced potatoes on the pan and toss with the olive oil, salt and pepper. Spread out potatoes into an even layer and roast until fork tender and browned, about 40 minutes.

While potatoes are roasting, make the dressing: Add all dressing ingredients to a small bowl and whisk until combined.

Each person can spoon desired amount of dressing over potatoes before eating.

The perfect summer patio or poolside cocktail. White Peach Vodka Cocktail to make this refreshing cocktail – add 2 cups Ginger beer, 2 ounces Vodka, 1/2 cup Peach juice into a cocktail shaker. Shake well. Pour over ice and garnished with garden mint and fresh sliced white peaches. Makes 2 cocktails. | Good Food for Good People

Menu #2

How to Make Green Bean Casserole with Fresh Green Beans


24 oz green beans, ends trimmed, and cut into bite sized pieces 1 tsp salt 2 tablespoons unsalted butter 12 oz white button mushrooms, stems removed, wiped clean and cut into small pieces (about 3 cups chopped) ½ cup chopped onion 2 cloves garlic, minced Salt and pepper 3 tablespoons all-purpose flour 1 ½ cups chicken broth 1 cup half and half Store bought crispy onions (this amount is up to you ?)


Preheat oven to 400 degrees and fill a large bowl with ice water.

Bring a pot of water to a boil with 1 tsp salt. Once boiling, add green beans and cook until tender, about 7 minutes.

Drain the beans and add them to the ice bath.

Add butter to pot over medium heat. Once melted, add chopped mushrooms, chopped onion, garlic, salt, and pepper. Cook for about 8 minutes.

Add minced garlic and cook for another 2 minutes.

Add flour and stir constantly, adding little bits of broth at at time.

Once the flour has dissolved, gradually stir in the rest of broth. Continue stirring.

Add half and half, and bring the mixture to a simmer. Let it reduce for about 10-15 minutes.

Taste and season with salt and pepper if needed.

Add green beans to the sauce and stir until all of them are coated.

Add to a baking dish and bake for 10 minutes.

Take out and top with crispy onions, then bake for another 5 minutes.

Serve immediately!

Mashed Purple Potatoes

These colorful and creamy purple mashed potatoes have a hint of garlic and loaded with butter and cream!

Course: Side Dish

Cuisine: American


Prep Time:15 minutes

Cook Time:25 minutes


▢5 pounds purple potatoes

▢½ cup butter, plus extra for garnish

▢¾ cup half and half

▢5 garlic cloves

▢salt and pepper, to taste


Bring a large pot of heavily salted water to a boil. Add the peeled and cut purple potatoes and cover with a lid. Let boil for 15 minutes.

In a separate pot over low heat, melt the butter with the half and half and garlic cloves. Don't let it boil.

Strain the potatoes and transfer to a bowl. Use a mixer on low speed or a potato masher to mash the potatoes. Remove the garlic from the melted butter and slowly stir the mixture into the potatoes. Season with salt and pepper and top with extra melted butter.

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Servings: 4


2 tsp of olive oil I used garlic oil

Dash of crushed red pepper flakes

2 cups of kale chopped

Handful of grape tomatoes

1 clove of garlic minced

Sea salt and freshly cracked pepper to taste

1-2 tbsp of water

Parmesan shavings if desired


Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.

Honey and Mint White Peach Fruit Salad

Serves 8

It seems like life is passing me by. I can’t even keep up with email these days. I think that is a sign that life is just too busy. I am going to slow down and enjoy my family more. My son Nicholas only has two and half years left in school. When I really think about it, it makes me sad. Where has the last sixteen years gone? I am very blessed to be self-employed. It has made my life as a working Mother so much easier. I volunteer and try to stay active in what my children are doing. These days it seems like I am mostly driving them around. I am not complaining, because that time together in the car is something I treasure. Life is sweet, treasure every moment. And speaking of sweets . . . so is this delicious “Honey and Mint White Peach Fruit Salad”. My neighbor brought me these amazing peaches from his farm in the north valley. The truth is my kids ate over half of them before I could use them in recipes. They were amazingly delicious and perfectly sweet and ripe. I used them in oatmeal, drinks, pies, fruit salads and much more. Nothing beats fresh organic produce. Thanks Wally for sharing your harvest with me and my family. I hope you enjoy this simple and easy dessert recipe. Bon Appetit, Cecelia


Prep Time

25 min


2 cups blueberries

2 cups red grapes

2 cups cantaloupe, chopped

2 cups white peaches, chopped

2 tablespoons raw honey

2 tablespoons fresh squeezed lime juice

6-8 fresh mint leaves, chopped finely (more for garnish)

Directions: Add all ingredients into a mixing bowl, add honey, lime juice and fresh chopped mint. Toss gently until blended. Garnish with fresh mint and serve immediately.

Tip: If prefer chilled fruit, you can store in refrigerator in an airtight container for up to 2 hours before.


Add all ingredients into a mixing bowl, add honey, lime juice and fresh chopped mint.

Toss gently until blended.

Garnish with fresh mint and serve immediately.


If prefer chilled fruit, you can store in refrigerator in an airtight container for up to 2 hours before serving.


Variation: you can use your favorite fruits with this recipe. I love adding a can of Mandarin oranges to my fruit salads. Make sure to drain syrup and pat dry before adding.

Menu #3

Herb Garden Zucchini Pizza

This summer zucchini pizza features zucchini two ways: roasted and raw! We love its range of textures and fresh flavor from summer herbs.

Author: Jeanine Donofrio

Serves: 3 to 4


4 tiny pattypan squash, or 2 medium, cut into 1-inch pieces

Extra-virgin olive oil, for drizzling and brushing

½ garlic clove, minced

1 (8-ounce) ball fresh mozzarella, not packed in water

8 tiny zucchini peeled into strips, or 1 medium sliced into paper-thin coins

2 teaspoons fresh lemon juice

Leaves of 4 sprigs fresh thyme, divided

⅓ cup fresh pesto (recipe below)

½ cup fresh basil

Red pepper flakes

Sea salt and freshly ground black pepper


Preheat the oven to 450°F.

Stretch the pizza dough onto a 14-inch pizza pan and par-bake the crust for 3 minutes.

In a small bowl, toss the pattypan squash with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper.

Remove the dough from the oven, brush with some olive oil and sprinkle with a few pinches of salt. Spread torn pieces of mozzarella and the pattypan squash pieces evenly around the crust. Bake for 12 minutes, or until the edges of the crust are golden brown.

Meanwhile (re-using the same bowl from above) toss the zucchini strips with a drizzle of olive oil, the lemon juice, leaves from 1 sprig of fresh thyme, and pinches of salt and pepper. Set aside to marinate.

Remove the pizza from the oven and top with the remaining fresh thyme, the marinated raw zucchini, dollops of fresh pesto, and the basil. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with extra pesto on the side.


*Note: If I'm not using homemade dough, I like the multi-grain dough from Whole Foods. Pesto ½ cup pepitas 1 small garlic clove ¼ teaspoon sea salt Freshly ground black pepper 2 tablespoons fresh lemon juice 2 cups fresh basil ¼ cup extra-virgin olive oil In a small food processor, combine the pepitas, garlic, salt, and pepper and pulse until combined. Add the lemon juice and basil and pulse again. With the blade running, drizzle in the olive oil.

Stuffed Zucchini

Prep Time: 10 mins

Cook Time: 18 mins

Total Time: 28 mins

Serves 4 to 6

We love to make these stuffed zucchini boats for an easy summer dinner! With medium zucchini, the recipe serves 6 as a side dish. With large zucchini, it serves 4 as a main course.


2 large or 3 medium zucchini, halved lengthwise

1 large egg, beaten

1 cup torn crusty bread, crumbled

⅔ cup grated Parmesan cheese

½ garlic clove, minced

½ cup quartered cherry tomatoes

2 teaspoons lemon zest

2 tablespoons fresh thyme leaves

¼ cup pine nuts

Extra-virgin olive oil, for drizzling

Pesto, for serving

Sea salt

Freshly ground black pepper


Preheat the oven to 475°F and line a baking sheet with parchment paper.

Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.

Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.

Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.

Serve with pesto.

Zucchini Lasagna

prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 4


Zucchini Tofu Ricotta: (can be made ahead)

¼ cup chopped walnuts

2 garlic cloves

7 ounces extra-firm tofu

½ cup chopped zucchini

1 tablespoon fresh lemon juice

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

½ cup chopped fresh basil

½ teaspoon sea salt, more to taste

freshly ground black pepper

For the Lasagna:

5 ounces brown rice lasagna noodles

Extra-virgin olive oil, for drizzling

1 (14.5 ounce) can diced fire-roasted tomatoes

2 zucchini, sliced into thin planks

1 cup grated pecorino cheese

Sea salt and freshly ground black pepper


Preheat the oven to 375°F.

Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.

Prepare the pasta according to the instructions on the package, cooking until al dente.

Assemble the lasagne: Drizzle a 9x13” baking dish with olive oil, then layer ingredients as follows:

st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini

nd layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini

Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.

Bake covered for 15 minutes. Uncover and bake 20-30 minutes more. or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.


To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.

Healthy Zucchini Bread {Best Ever!}

made with applesauce, whole wheat flour and no oil. This low sugar and low fat quick bread is the best zucchini bread recipe. Enjoy this super delicious, easy and moist recipe with your surplus garden zucchini or anytime of the year for a healthy breakfast or snack.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 slices

Calories: 148kcal

Author: Olena Osipov


2 cups finely shredded zucchini packed and not squeezed

1 large egg

1/2 cup unsweetened applesauce

3/4 cup honey or maple syrup

1 tsp pure vanilla extract

2 tsp cinnamon

1 tsp baking soda

2 tsp baking powder aluminum free

1/2 tsp salt

2 cups whole wheat or spelt flour

Cooking spray I use Misto

Optional - Chocolate chips nuts etc. see below..


1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.

2. In a large mixing bowl, add egg, applesauce, honey, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.

3. Add zucchini and stir.

4. Add flour and mix gently with a spatula just enough to combine.

5. Pour batter into previously prepared loaf pan and bake for 50-60 minutes or until the toothpick inserted in the middle comes out clean.

6. Remove from the oven and transfer to a cooling rack to cool off for 10 minutes.

Holding onto the flaps of parchment paper remove healthy zucchini bread from a loaf pan and let it cool off completely before slicing with sharp serrated knife.

Store: Store covered in a cool dry place for up to 3 days. Freeze in an airtight container for up to 3 months.

Optional Add-In’s and Variations

Chocolate: Add up to a 1/2 cup of mini chocolate chips or chopped dark chocolate.

Nuts: A 1/2 cup of chopped walnuts, pecans or pistachios for some crunch.

Dried Fruit: Raisins, dried chopped apricots, dates or unsweetened cranberries add additional texture. I would start with 1/4 cup and add up to a 1/2 cup.

Coconut: Look for unsweetened coconut in the baking aisle, shredded works better than flakes.

Blueberries: Before adding, toss with a small amount of whichever flour you are using to prevent sinking to the bottom OR use to stud the top of the bread.

Dash of nutmeg: For additional earthy flavor.

Grated apple: Short on the 2 cups of zucchini needed for this recipe? Readers have reported using grated apple to get to the optimum 2 cups!

Yellow squash (summer squash): Yellow squash can be used instead of zucchini. Look for longer, thinner bright yellow summer squash.

Tips for Best Zucchini Bread Recipe Results

All zucchini bread recipes differ. Here is what you have to do with your zucchini for this healthy zucchini bread with applesauce recipe:

Do not peel: Squash’s skin is very soft and once cooked it becomes very tender. So, do not waste your time and discard valuable nutrients.

Do not squeeze: You do not have to squeeze zucchini for my recipe because we want all the water to make the bread moist.

Pack in a cup – You want 2 cups packed of finely shredded zucchini. As you fill up the cup with handfuls gently press on zucchini before adding more. Don’t go crazy but just pat it inside.

Frozen zucchini – I have heard from a few readers they freeze shredded zucchini and then use in baking. I have not tried. But if you are wondering, I would thaw frozen shredded zucchini for a bit so it’s not one blob and try. Please let me know if you do.:)


A tried and true, classic vegan banana bread! Perfectly moist and delicious, this healthy vegan banana bread recipe makes a terrific snack or great way to start the day.

Prep Time: 10 min

Cook Time: 55 min

Total Time: 1 hour 5 minutes

Yield: 8 – 10 slices 1x

Category: Quick Bread

Method: bake

Cuisine: American

Diet: Vegan


1 ¾ cups (210 g) spelt flour (whole wheat, unbleached all-purpose, or gluten free blend), see notes

⅓ cup (75 g) organic pure cane sugar (or ½ finely chopped dates)

1 ½ teaspoons baking powder

½ teaspoon baking soda

pinch of mineral salt

⅓ cup (75 ml) neutral flavored oil (or coconut oil in liquid state, vegan butter at room temp or applesauce

1 teaspoon vanilla extract

4 small or 3 large overripe bananas (about 1 ½ – 1 ¾ cups (338-410g)), mashed

¼ cup (56 ml) almond milk, use only if needed

optional tasty add-ins:

½ – ⅔ cup chopped walnuts

¼ – ½ cup chocolate chips (mini or regular)

1 teaspoon cinnamon


Preheat oven to 350 degrees F. Grease your loaf pan.

One bowl method: In a medium sized mixing bowl, mash 3 – 4 bananas (about 1 ½ cups to 1 ¾ cups works well), add oil/applesauce and vanilla extract, mix again. Add the flour, sugar, baking soda, baking powder and salt, and mix well, but don’t overmix, just enough until the flour is combined. Batter will be slightly thick and a few lumps is ok. If mixture seems too thick, add milk, especially if using heavier flours such as whole wheat or whole spelt (you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Original method: In a medium/large size bowl, combine flour, sugar, baking powder, baking soda and salt, set aside. In a medium bowl, mash bananas. Add the oil, vanilla and bananas to the dry ingredients and mix until combined, do not overmix. If mixture seems too thick, add the almond milk (especially if using heavier flours such as whole wheat or whole spelt, you’re more inclined to need it).

Pour batter into a greased loaf pan. Bake for about 50 min – 1 hour. Ovens vary, mine usually takes 50 minutes. You can also do the toothpick test in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

Store: Keep covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 2 months. Thaw the wrapped loaves overnight in the refrigerator. Reheat in the microwave or a toaster oven with a door.


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