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Recipes for 7/30/21 basket

Check out these amazing health boosting 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

Broccoli Crowns

Yellow Peppers (In the large and Jumbo baskets)

Purple Potatoes

Red Radishes

Sweet Pea Shoots (In the Jumbo baskets only)

Roma Tomatoes

Pink Lady Apples Bananas

Menu#1 Brunch

Wilted Leaf Lettuce Salad

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 6 servings.

When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.


4 cups torn leaf lettuce

1 small onion, sliced

3 radishes, sliced

6 bacon strips, diced

2 tablespoons vinegar

1 teaspoon brown sugar

1/4 teaspoon ground mustard

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper


1. In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.

Tomato Tart

Yield: 8 servings

For the tart dough

3 cups all-purpose flour

12 tablespoons (1½ sticks) cold, unsalted butter, cut into ½-inch pieces

Kosher salt and black pepper

3 tablespoons extra-virgin olive oil, divided

4 tablespoons ice-cold water

For the tart

1 tablespoon Dijon mustard

½ cup grated Gruyere cheese

4 plum tomatoes, cut into ½-inch slices, seeds removed

6 ounces camembert or brie cheese, sliced into 1/8-inch strips

¼ cup extra-virgin olive oil

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme leaves

½ clove garlic, finely chopped

1. For the dough: Combine the flour, butter and some salt and pepper using a pastry blender or 2 knives until the mixture resembles coarse meal. Mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add 1 more tablespoon of oil. Gather the dough into a ball and flatten into a disc. Wrap the disc in plastic wrap and chill for 30 minutes.

2. For the tart: Preheat the oven to 375 degrees. Roll the chilled dough into a 14-inch circle and place into a 12-inch tart pan, preferably with a removable bottom. Chill in the refrigerator for 15 minutes.

3. Spread mustard over the bottom of the tart shell. Sprinkle the Gruyere evenly over the mustard and alternately place the tomato and camembert or brie slices over the Gruyere. Bake on the middle shelf of the oven for 30 minutes.

4. While the tart is baking, mix together the olive oil, basil, parsley, thyme and garlic in a small bowl. When the tart has baked for 30 minutes, brush the top of it with 3 to 4 tablespoons of this mixture and return to the oven to bake an additional 5 minutes. Reserve the rest of the oil mixture for future use.

5. Allow the tart to cool briefly before serving. Serve warm.

Per serving: 533 calories; 37g fat; 17g saturated fat; 69mg cholesterol; 12g protein; 38g carbohydrate; 1g sugar; 2g fiber; 252mg sodium; 168mg calcium.

recipe adapted from Bobby Flay, via the Food Network

Smoky White Bean and Roasted Yellow Pepper Hummus


2 roasted yellow or orange bell peppers

1 15 oz. can of white navy beans, rinsed and drained

juice of 1/2 a lemon

1 tsp. chipotle in adobo sauce

1/4 cup tahini

1/4 tsp. chipotle chile powder

1/4 tsp. garlic powder

1/4 tsp. smoked paprika

4 garlic cloves

1/4 tsp. chipotle hot sauce


Place the bell peppers, the navy beans, and the lemon juice in the bowl of a food processor. Blend until smooth.

Add the remaining ingredients and process until smooth.

Enjoy with chips and veggies

Last-of-the-Bunch Banana Bundt

For the cake

3 cups (408 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon freshly grated nutmeg

8 tablespoons (1 stick; 4 ounces; 113 grams) unsalted butter, cut into chunks, at room temperature

1/2 cup (113 grams) coconut oil, at room temperature, or another stick (113 grams) butter

1 cup (200 grams) sugar

1 cup (200 grams) packed light brown sugar

1/2 teaspoon fine sea salt

2 large eggs, at room temperature

1 tablespoon dark rum (optional)

1 tablespoon pure vanilla extract

3 to 4 ripe bananas, mashed to a puree (about 13⁄4 cups; 360 ml)

1 cup (240 ml) plain yogurt (Greek or regular)

3 ounces 84 grams) chocolate (milk, semisweet or bittersweet), finely chopped

1/2 cup (60 grams) sweetened flake coconut

For the icing (optional)

3/4 cup (90 grams) confectioners’ sugar 1 to 11⁄2 tablespoons milk

1 handful sweetened flake coconut, toasted, for sprinkling (optional)


Center a rack in the oven and preheat it to 350 degrees F. Generously butter a Bundt pan, dust with flour and tap out the excess (or coat with baker’s spray). Do this even if your pan is nonstick.

Whisk together the flour, baking soda and nutmeg.

Working in a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, beat the butter, coconut oil, if you’re using it, both sugars and the salt together at medium speed for 3 minutes, or until well blended, scraping down the bowl as needed. Add the eggs one by one, beating for 1 minute after each egg goes in, then beat in the rum, if you’re using it, and the vanilla extract. With the mixer on low, beat in the mashed bananas; don’t worry about how curdled the batter looks.

Still working on low, add half of the flour mixture. When it’s almost incorporated, beat in all of the yogurt, and when that is almost in, add the rest of the our and mix until blended. Switch to a flexible spatula, scrape down the bowl and mix in the chocolate and coconut.

Spoon the batter into the pan, smoothing the top and swiveling the pan from side to side to even the batter and get it into all of the pan’s curves.

Bake for 65 to 75 minutes, until the top is brown and the sides of the cake pull away from the pan when gently nudged; a skewer inserted into the center of the cake will come out clean. Transfer the cake to a rack and let it rest for about 5 minutes, then unmold it onto the rack. Let cool to room temperature. If you have patience, wrap the cake once it cools and let it “ripen” overnight.

To ice the cake (optional): Put the confectioners’ sugar in a small bowl and stir in 1 tablespoon milk. Add more milk if necessary, a drop at a time, stir- ring until you have an icing that falls easily from the tip of the spoon. Drizzle the icing over the cake and sprinkle over some toasted coconut, if desired. Let the cake sit for at least 20 minutes, or until the icing is set, before you serve or store the cake.

Storing: Covered, the cake will keep for up to 5 days at room temperature. Without the icing, it can be wrapped airtight and frozen for up to 2 months.

Working ahead: I think the taste and texture of this cake are better after an overnight rest.


Broccoli Salad

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Serves 4 to 6

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.


1 pound broccoli crowns

3 tablespoons mayo,

1½ tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon maple syrup or honey

1 garlic clove, minced

¼ teaspoon sea salt, more to taste

⅓ cup diced red onions

⅓ cup dried cranberries

Smoky tamari almonds

½ cup almonds

½ cup pepitas

1 tablespoon tamari

½ teaspoon maple syrup

¼ teaspoon smoked paprika, more to taste

Instructions Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.

In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.


Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Purple potato bites with horseradish creme fraiche and caviar - bold colors and big flavors packed into a small, delicious morsel - the perfect starter for your holiday dinner or a cocktail party.

Course: Appetizer

Servings: 3 -4

Calories: 105 kcal

Author: Viktoria


1/2 lbs purple potatoes ,or regular baby potatoes

1/2 cup creme fraiche ,or sour cream

1/4 cup chopped chives

1 Tbs chopped dill

2 Tbs prepared horseradish

black pepper


black caviar


Bring a pot of water to a boil, add plenty of salt, and the whole, unpeeled potatoes. Reduce heat, and cook until potatoes are fork tender (20-25 min)

Drain the potatoes and let cool, before peeling.

Mix the creme fraiche with the chives, dill, horseradish, black pepper and salt.

Cut potatoes in 1/4 inch thick slices cross-wise (if bigger), or lengthwise in half (if smaller).

Top each potato slice with a dollop of creme fraiche, and add about 1/2 tsp of caviar on top.

Sprinkle chopped chives, and dill on top, coarse black pepper, salt and serve.

Homemade Roasted Tomato Basil Soup





The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.


For the roasted tomatoes

3 pounds roma or plum tomatoes, cut in half

8 cloves garlic, peeled

3 tablespoons olive oil

Freshly ground salt and pepper

For the caramelized onions:

½ tablespoon olive oil

2 yellow onions, thinly sliced

Additions to the soup:

½ cup packed basil leaves

½ teaspoon dried oregano

1-2 cups water or vegetarian broth, depending on how thick you want the soup

Freshly ground salt and pepper, to taste

Optional add ins:

Light/Regular coconut milk for a creamy vegan soup

Whole dairy milk/heavy cream for a creamy texture

Parmesan cheese, for a tangy, flavor enhancing flavor

A tablespoon or two of butter, for richer flavor


Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.

While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This usually takes 20 minutes.

Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.

After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Pastry Apple Tarts with Goat Cheese and Honey

Individual puff pastry apple tarts get a classy twist with lightly sweetened goat cheese and a drizzle of honey.

PREP TIME15 minutes

COOK TIME25 minutes

TOTAL TIME40 minutes


2 14-ounce packages puff pastry (single sheet), defrosted but chilled

6 ounces fresh goat cheese

1 ½ tablespoons fresh lemon juice

1 tablespoon powdered sugar

Pinch fine sea salt

1 large baking apple, peeled, quartered, and sliced thin

1 tablespoon butter

2 tablespoons honey, plus more for drizzling

Light dusting of ground allspice


Preheat oven to 375°F. Unfold the puff pastry onto a lightly floured cutting board. Using a 5-inch cookie cutter (or an overturned bowl and a small, sharp knife), cut three 5-inch circles from each sheet of dough. (If this isn't possible, you can roll out the puff pastry gently with a floured rolling pin just until it's big enough to accommodate the circles.) Place the rounds on a parchment-lined cookie sheet. Press a 3-inch cookie cutter into the center of each round, stopping ¾ of the way down so that the outer and inner portions are still attached at the bottom. This will allow the outer ring to rise around the center. Pierce the inner section of each round all over with a fork.

Place the goat cheese, powdered sugar, lemon juice and salt in a small bowl. Microwave for 30 seconds or until soft but not melted. Stir to combine well, then divide and spread over the inner section of each round. Top with overlapping apple slices, making sure to stay within the inner section of each round.

Combine the butter and honey in a small bowl and microwave for 30 seconds, or until the butter is almost melted. Stir to combine and complete the melting. (Be careful, as the honey gets hot surprisingly quickly.) Brush some honey butter over the entirety of each round. Dust lightly with ground allspice. Bake for 25 minutes, or until the apples are tender and the pastry is nicely browned.

Let the pastries cool slightly, then drizzle with additional honey if desired. Serve warm or at room temperature.


Simple Green Salad

Cook Time: 14 mins

Serves 4

This simple green salad is light, refreshing, and delicious! It's a perfect side salad, as it pairs well with almost anything.


2 small heads of soft lettuce, butter lettuce or similar

Lemon Vinaigrette, half recipe

1 Persian cucumber, thinly sliced

¼ cup shaved Parmesan cheese

2 tablespoons pepitas

1 avocado, thinly sliced

¼ cup microgreens

Flaky sea salt, optional

Roasted Tamari Almonds

½ cup raw almonds

½ tablespoon tamari


Roast the almonds: Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the almonds on the sheet and toss with tamari. Bake for 10 to 14 minutes or until browned. Remove from the oven and let cool for 5 minutes.

Assemble the salad. In a large bowl toss the lettuce with a few spoonfuls of the dressing. Add the cucumber, parmesan, pepitas, avocado, and tamari almonds. Drizzle with more dressing and top with microgreens. Season to taste with flaky sea salt, if desired.

Drizzle with more dressing and top with microgreens. Season to taste with flaky sea salt, if desired.

Vegan Broccoli Soup


Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Serves 4

This creamy vegan broccoli soup recipe is our favorite healthy comfort food! Don't skip the dill - it's essential for rounding out this soup's savory, cheesy flavor.


2 tablespoons extra-virgin olive oil, more for drizzling

1 small yellow onion, diced

½ cup chopped celery

⅓ cup chopped carrots

1 lb. broccoli, stems diced, florets chopped

1 small potato, diced (1 cup)

4 garlic cloves, minced

3 cups cubed bread, for croutons

½ cup raw cashews

1½ teaspoons apple cider vinegar

1/2 teaspoon Dijon mustard

¼ cup fresh dill

1 tablespoon fresh lemon juice

3/4 teaspoon sea salt

freshly ground black pepper


Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.

Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.

Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.

Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.

Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

Sweet pea shoots

Pea Shoot Salad

Pea shoots offer the crunch of a salad green with the springy sweetness of green peas. They take wonderfully to Asian seasonings like soy sauce, rice vinegar, and ginger. Grating garlic accentuates its pungency.


10 mins


15 mins


Serves 6 (serving size: about 1 1/3 cups)

Jennifer Causey Styling: Claire Spollen


Ingredient Checklist

2 tablespoons finely chopped cilantro

1 tablespoon finely chopped fresh mint

3 tablespoons dark sesame oil

2 tablespoons rice vinegar

2 tablespoons lower-sodium soy sauce

1 ½ teaspoons brown sugar

1 teaspoon grated peeled fresh ginger

1 teaspoon grated garlic

8 cups pea shoots

1 ½ cups thinly sliced English cucumber

1 cup very thinly sliced radishes

½ cup sliced almonds, toasted and divided


Instructions Checklist

Step 1

Combine first 8 ingredients in a large bowl, stirring with a whisk. Add pea shoots, cucumber, radishes, and half of almonds; toss gently to coat. Sprinkle with remaining almonds.

Nutrition Facts

Per Serving:

126 calories; fat 10.8g; saturated fat 1.3g; mono fat 5.1g; poly fat 3.9g; protein 3g; carbohydrates 6g; fiber 2g; iron 1mg; sodium 194mg; calcium 75mg; sugars 3g; added sugar 1g.

Banana Pancakes

Brunch or dessert

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 17 mins

Serves 8 pancakes

My favorite banana pancakes! These soft & fluffy pancakes are healthy, easy to make, and warmly spiced with cinnamon & nutmeg.


1 tablespoon ground flaxseed

3 tablespoons water

½ cup mashed banana, about 1 large

2 tablespoons extra-virgin olive oil, more for brushing

1 teaspoon vanilla

¾ cup + 2 tablespoons almond milk, more if needed

1½ cup whole wheat pastry flour*

½ cup oat flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

heaping ¼ teaspoon sea salt

Maple syrup, banana slices, pecans, for serving


In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.

Add the olive oil, vanilla, and almond milk and whisk. Add the flour and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.

Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.

Serve with maple syrup, sliced bananas, and pecans, if desired.


*I like Bob’s Red Mill Whole Wheat Pastry Flour


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