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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

Pesto, Guacamole, or Chipotle Sauce, optional


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

Author: Mackenzie Ryan


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


1 pound fresh pizza dough*

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