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Recipes for 7/28/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Lacinato Kale,

Red Butter Lettuce Yellow Squash, Broccoli Crowns (In large & Jumbo baskets) Covington Sweet Potatoes Roma Tomatoes, Nectarines, (In Jumbo baskets)

Fuji Apples, Extra Fancy


Meal #1

Entrée ( Main Course)

Chicken Apple Salad Lettuce Wraps

Total Time: 5 mins

Yield: Serves 4-6


4 cups cooked shredded chicken

1 cup apple, diced

1 tsp. lemon juice

1 tsp. honey

1 cup plain Greek yogurt

salt and pepper to taste

6–10 large leafy lettuce leaves, for wrapping


Combine chicken, diced apple, lemon juice, honey, greek yogurt, salt and pepper in a large bowl and mix to combine.

Spoon a heap of chicken salad onto the center of each lettuce leaf. Wrap lettuce up around the salad (warning: this is not a food you eat gracefully) and serve immediately.

Side #1

Italian Pan-Fried Tomatoes

Italian Pan-Fried Tomatoes, the perfect appetizer or side dish , a quick, easy, healthy recipe. Vegan, vegetarian, low carb, gluten free. And delicious!

PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME2 5 mins



6 plum tomatoes ripe but firm tomatoes (sliced lengthwise and seeded)

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon salt

2 cloves garlic minced

2 sprigs rosemary (leaves removed and chopped)

2 tablespoons olive oil for drizzling

5-6 leaves fresh basil chopped


In a medium to large nonstick frying pan add 1-2 tablespoons olive oil, place tomatoes in pan cut side up, sprinkle with oregano, basil, salt, chopped garlic and rosemary leaves, drizzle with 2 tablespoons olive oil.

Cover and cook on medium low heat for approximately 10 minutes, remove cover and squish tomatoes with a fork, continue to cook uncovered until all moisture has evaporated and until tomatoes are browned underneath (I love to cook them until they are almost black underneath). Top with freshly chopped basil and serve immediately. Enjoy!


Any leftover should be stored in an airtight container and refrigerated. They will keep for up to 3-5 days in the fridge.

Side #2


Kale makes a great inexpensive and earthy pesto! Dress up this Kale Pesto pasta with add-ins to make it a meal or keep it simple for the perfect summer side.

Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins


1 lb pasta

4 cups kale, chopped, loosely packed

1/3 cup olive oil, or as needed

1 large lemon (1/4 c juice, 1 Tbsp zest)

1 clove garlic

1/4 cup chopped walnuts

1/3 cup Parmesan, grated

1/2 tsp salt, or as needed

Freshly cracked pepper to taste

4 oz. mozzarella (optional)


Bring a large pot of salted water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain in a colander and let cool.

While the pasta is cooking, prepare the pesto. Pull the kale leaves from the woody stems, and roughly chop into thin strips. Place the kale in a colander and rinse with cool water. Let the excess water drain away.

Add the chopped and washed kale to a food processor along with the olive oil, 1/4 cup juice from the lemon, garlic, walnuts, Parmesan, salt, and pepper. Purée the mixture until smooth and bright green. Add more oil if needed to allow the mixture to become a thick, smooth sauce. Taste the pesto and adjust the salt, pepper, or lemon juice to your liking. Set the pesto aside.

Once the pasta is drained and cooled to the point where it is no longer steaming, transfer it to a large bowl. Add about half of the pesto and stir until the pasta is coated.

Dice the mozzarella into small cubes, then add it to the pasta along with about 1 Tbsp of the zest from the lemon. Stir to combine with the pesto pasta. Add more pesto until everything is coated in a thick layer. Top with more freshly cracked pepper and serve or refrigerate until ready to eat.


Dessert Baked Sweet Potato

Turn nutrient-rich sweet potatoes into a satisfyingly sweet dessert! Just bake and stuff with your favorite toppings. Vegan and gluten-free!

Prep Time 5 minutes Cook Time 45 minutes Total Time 50 minutes

Servings 2


1 medium sweet potato

½-1 Tablespoon coconut butter

½-1 Tablespoon almond butter

2 teaspoons toasted coconut flakes

2 teaspoons toasted pecans

2 teaspoons chopped dark chocolate

¼ teaspoon cinnamon


Preheat oven to 400°F. Pierce sweet potato several times with a fork. Place the sweet potato on a rimmed baking sheet lined with foil. Bake for about 45 minutes, or until sweet potato is completely tender and oozing a little bit.

Make a slit in the top of the sweet potato. Mash down each side and add toppings: coconut butter, almond butter, coconut flakes, pecans, dark chocolate, and cinnamon. Enjoy warm.


Almond butter: I love almond butter in this recipe, but any nut or seed butter works.

Pecans: Feel free to swap the pecans out with your favorite nut of choice.

Meal #2

Entrée (Main Course)

Summer Squash Sandwiches


yellow summer squash

whole wheat bread


black pepper


mayonnaise, tomato, lettuce


Pour flour into a shallow dish. Pepper as desired.

Slice summer squash thinly into rounds.

Dredge in flour and pepper.

Melt butter in skillet and fry squash until brown and crispy around edges. Drain and place on bread or toast.

Dress with mayo, tomato, or lettuce as desired.

Side #1

Kale & Apple Soup


1 large bunch kale (about 10 ounces)

1/4 cup cubed pancetta or sliced bacon (about 2 ounces)

4 cups warmed chicken or vegetable stock, divided

2 tablespoons olive oil

1/2 whole yellow onion, chopped

1/4 teaspoon salt

1 medium apple, cored and chopped

1/4 cup crème fraiche, mascarpone cheese, or plain yogurt

Freshly ground black pepper


Wash the kale and remove the bottom inch of stem. Chop roughly into 1-inch pieces.

In a large skillet over medium heat, sauté the pancetta for 1 minute or until just barely showing color. Add the kale and stir to coat with rendered fat. (Add a glug of olive oil if pancetta didn't render enough fat to keep the kale from sticking to the pan.) Cook, stirring, until the kale begins to wilt, about 5 minutes. Add 2 cups chicken stock, lower heat to medium-low and cook, stirring occasionally, for about 10 minutes.

Transfer the mixture to a blender, or blend with an immersion blender. (Fill the blender no more than halfway; puree in two batches if necessary.) Puree, starting on the lowest speed, until smooth. (When working with hot liquids in a blender, it's wise to hold down the lid with a kitchen towel in case some liquid escapes when the motor is running.) Puree the second batch if necessary. Pour into a large bowl and set aside.

In the same skillet over medium heat, heat the olive oil and cook the onions with the salt until the onions just barely show color, stirring for about 3 minutes. Add the chopped apples and cook, stirring occasionally, for 5 minutes, or until the apples soften and onions are translucent. Stir in the remaining broth.

Transfer the mixture to the blender, splitting into two batches if necessary. Puree until smooth.

Combine the pureed apple and onion mixture with the kale mixture and whisk to combine. If soup seems too thick, add more stock or water until it reaches the desired consistency.

Reheat if necessary, and serve garnished with a dollop of crème fraîche, mascarpone cheese, or plain yogurt and a few grinds of black pepper.

Side #2

Roasted Broccoli Sweet Potato Chickpea Salad

A satisfying, plant-rich entrée or side with roasted broccoli, sweet potato, and chickpeas. Topped with a creamy 4-ingredient garlic dill sauce.

PREP TIME 5 minutes COOK TIME 25 minutes TOTAL TIME 30 minutes

Servings 2



1 large, sweet potatoes, sliced into 1/4-1/2-inch rounds (or sub two small per 1 large // organic when possible)

1 medium head broccoli (torn, chopped into large bite size pieces // organic when possible)

2 Tbsp olive, grape seed or melted coconut oil

1 healthy pinch each salt and black pepper

1 tsp dried dill (optional // or sub 2 tsp fresh dill per 1 tsp dried)

1 medium red bell pepper (thinly sliced // leave raw or roast with broccoli // optional)


1 15-ounce can chickpeas (drained, rinsed, thoroughly dried)

1 Tbsp olive or grape seed oil

1 Tbsp tandoori masala spice*

1 tsp coconut sugar

1 healthy pinch sea salt

1 pinch cayenne pepper or red pepper flake (optional)


1/3 cup hummus (or store-bought)

3 large cloves garlic, minced

1 tsp dried (or sub 2 tsp fresh dill per 1 tsp dried)

2 Tbsp lemon juice

Water (to thin)