top of page

Recipes for 7/9/21

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



French Green Beans (In the large and Jumbo baskets)

Roma Tomatoes

Delicata Squash

Jewel Yams

Autumn Bartlett Pears

Valencia Oranges

Yellow Peaches

Red Plums (In the Jumbo baskets)

Meal 1

Vegetarian casserole with three beans

Beans, tomato and spinach for when it's cold outside: this veggie green bean casserole has a kick and is perfect for meat-free Monday with the family. High protein and only 153 calories per serving.

30 Minutes

Serves 4



onion 1 large, finely chopped

garlic 1-2 cloves, crushed

olive oil

ground cumin 1 tbsp

chopped tomatoes 400g tin

kidney beans 200g tin, rinsed and drained

cannellini beans 200g tin, rinsed and drained

green beans 100g, chopped

spinach 100g, washed and roughly chopped



Cook the onion and garlic in a little olive oil until softened. Add the cumin and cook for a minute. Tip in the tomatoes, plus a cup of water and simmer for 10 minutes, until thickened. Add all the beans and cook for 5 minutes. Add the spinach and cook for another 5. Serve with crusty brown bread.

Delightful Delicata Squash & Sweet Potato Soup

Course: Dinner

Skill Level: Medium

Servings : 4

Prep Time : 10m

Cook Time : 50m

Ready In : 60m

Who doesn’t love fall, and all the comfort foods that go with it? This is a soup recipe that features a few of the delights of this wonderful season such as squash, sweet potatoes, and dried herbs from the garden. No dairy is needed to make this soup rich and creamy thanks to the toasted hazelnuts. This recipe is worth every minute of cooking time to get to sit down to a cozy and flavorful bowl of homemade soup.


1 medium Delicata squash, peeled and diced (or other squash such as butternut)

1 medium sweet potato, peeled and diced

1 small, or 1/2 large onion, diced

2-3 cloves garlic

1 pear, chopped

1/4 cup hazelnuts

3 Tbsp olive oil

1/4 tsp dried thyme + 1/4 tsp "Poultry Seasoning"

1 cup vegetable broth

2 cups water

1/3 cup orange juice


Step 1

Preheat the oven to 400º F. Prepare your squash and sweet potato accordingly (peel and dice), and toss the pieces with 1 Tbsp olive oil. Roast in the oven on a pan for about 25 minutes. The pieces will continue cooking once added to the soup pot.

Step 2

While the squash and sweet potato are roasting, add 2 Tbsp olive oil to a soup pot along with the garlic (either leave as a whole clove smashed, or mince it) and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.

Step 3

After your oven veggies are done roasting, set the oven temperature to 350º F. Add the vegetable broth, water, spices, and roasted veggies to the soup pot. Simmer for 15-20 minutes.

Step 4

While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.

Step 5

Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.

Step 6

To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.

Fusilli with Creamed Leek and Spinach

This delicious pasta was the fastest and simplest to prepare of all the winners. More Quick Pastas


25 mins





Ingredient Checklist

3/4 pound fusilli

1 1/2 tablespoons extra-virgin olive oil

1 large leek, white and light green parts only, thinly sliced

1 cup heavy cream

4 cups packed baby spinach (4 ounces), coarsely chopped

1/2 cup lightly packed basil leaves, finely chopped

Kosher salt and freshly ground pepper


Step 1

In a large pot of boiling salted water, cook the fusilli until al dente, then drain.

Step 2

Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.

Step 3

Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Peach-Vanilla Yogurt Smoothie

Enjoy this very refreshing, tasty drink for breakfast or a snack. You can build from this recipe and modify it too. For variety, you can try different fruits, or you can decrease fat and calories by using a “light,” low-fat soy milk or replace with skim milk.


1 cup fortified, plain soy milk 1 fresh peach, skin left on (can substitute 2 canned halves – canned in own juice) ½ cup nonfat vanilla frozen yogurt


Blend ingredients together and serve.

Nutritional information

(Makes 1 serving)

Calories: 248 Fat: 6 g Saturated Fat: 1.7 g Protein: 17 g Carbohydrates: 32 g Fiber: 2 g Soy Protein: 10 g

Meal 2

Roasted Maple Delicata Squash

This delicious, thin-skinned winter squash has a few cool nicknames, namely Bohemian Squash, Sweet Potato Squash, and Peanut Squash. Whatever you call it, it tastes delicious in this recipe!

PREP TIME20 mins

COOK TIME20 mins


SERVINGS6 servings


2 delicata squash

1 tbsp olive oil or melted butter plus a little extra for greasing the baking sheet

2 tbsp maple syrup

dash of cinnamon

sea salt & black pepper to taste


Preheat the oven to 400 degrees and coat a baking sheet lightly with olive oil or butter.

Cut the squashes in half and scoop out the seeds with a spoon. Cut into half-inch slices.

Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined.

Toss the squash slices in the maple syrup mixture and place onto the baking sheet. Season with a bit of sea salt and black pepper to taste.

Bake for about 8 minutes, then flip. Continue to bake for another 8-10 minutes, then flip the squash again. Continue baking for a few more minutes until the squash is fork tender. Finish under the broiler for 45-90 seconds or until the skin becomes a bit crispy. Watch carefully to ensure the squash doesn’t burn.

Remove from the oven and let cool for a few minutes before serving. Enjoy!

Roast Cod with Leeks, Plum Tomatoes, and Wilted Spinach

Thick, meaty cuts of fish, like cod, are best for roasting because they hold up well in the heat of the oven.

Servings: 6


2 tablespoons freshly grated ginger, with juices

2 tablespoons low-sodium soy sauce

5 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

1/4 teaspoon freshly ground black pepper, plus more to taste

2 pounds leeks, trimmed, cut across into 3/4-inch rings, and washed

2 pounds plum tomatoes, quartered into wedges

6 five to six-ounce cod fillets, or steaks, skin on, 1 to 1 1/4 inches at thickest point

Salt to taste

1 pound fresh spinach, well washed

Olive-oil cooking spray


Step 1

Heat oven to 425 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. In a small bowl, combine ginger, soy sauce, lime juice, olive oil, and pepper. Set aside.

Step 2

Arrange leeks and tomatoes in one pan, and cod (if using fillets, place skin-side down) in the second pan. Brush all liberally with ginger marinade. Sprinkle all with salt and pepper. Cook 10 minutes. Turn vegetables with a spatula for even browning; brush all again with marinade. Continue to cook until cod is opaque throughout, 2 to 4 minutes more. Transfer cod to a serving plate; keep warm. Continue to cook tomatoes and leeks until tender, 10 to 15 minutes. Add spinach to pan; cook just long enough to wilt, about 5 minutes. To serve, arrange spinach on each plate. Add 1 cod fillet; divide tomato-leek mixture evenly between plates. Serve hot.

Cook's Notes

Look for cod fillets that have skin on one side. If they are not available in your area, use cod steaks, and remove the skin before serving.

Orange, walnut & stilton salad

Cook: 15 mins

No cook


Serves 4

This light, sweet and salty salad with crumbled blue cheese makes a great no cook midweek meal


Spinach and lettuce salad greens

1 tbsp walnut oil (or Extra Virgin Olive Oil)

85g walnut piece , roughly chopped

140g stilton , crumbled blue cheese, or vegetarian alternative



Wash salad greens in cold water, drain and cut into bite size pieces. Place into a large bowl.

Peel the oranges over a small bowl to catch the juices; then, over the same bowl, cut the segments from the pith.

Whisk the walnut oil into the orange juice, season, and pour over the salad leaves.

Toss the salad, then arrange on a large platter.

Scatter over the orange segments, walnuts and crumbled stilton blue cheese.

Baked Fruit with Honey - Simple, Quick, Easy and Delicious!



6 pieces of stone fruit (peaches, nectarines and/or plums) 2 pears 2 cinnamon sticks Juice of 1 orange and zest of ½ orange ⅓ cup honey 1 tbsp brown sugar


Preheat oven to 400F.

Cut fruit thinly and place in a baking tray with the cinnamon, orange juice and zest.

Drizzle with honey and sprinkle with sugar.

Bake until golden (about 20-25 minutes) and serve with yoghurt, ice-cream or custard. This is really good cold the next day on muesli.

Meal 3

Roasted Sweet Potato & Delicata Squash With Pesto Pecorino Romano

Delicata squash is the candy of all squash. It’s sweet, gentile, and super easy to work with. It’s texture is also smoother and like that of a potato compared to any other in the squash family. Delicata is my favorite because I can easily work it into so many recipes with ease. Paired with a little pesto, cheese, and baked for 40 minutes–it becomes a delicate, amazing (almost french fry-like) co-star to this sweet potato dish.

Something about early fall just begs for a roasted sweet potato served with basil-anything–which is a hero of late summer. Combining the two is like melding two season together. Unlike any other time of year, (okay maybe late winter into early spring with citrus), the time between the end of summer and the cusp of fall is when so many flavors are at their height. Basil is just one that I love playing with, making into rich pesto for example.

The key to this recipe is sheet pan roasting. AKA making sure that all your veggies on the sheet pans have room to breathe–you never want to overcrowd a sheet pan or you won’t get that amazing roast-texture and things will come out soggy.

Ingredients 2 large sweet potatoes, cut into thick slices (about 1/2 inch thick) 1 delicata squash, cut into half-moon slices 2 tbsp olive oil pinch of slat, pepper, and onion salt 1/3 cup pesto, recipe here! 2 tbsp pine nuts hand full pecorino romano (I buy the blocks and gently with a peeler cut thin slices to garnish) small hand full of red onion slices for garnish 1/4 tsp red pepper flakes, to garnish 1/4 tsp flaky sea salt, to garnish drizzle of olive oil, to garnish

Preheat oven to 350 and line two baking sheets with parchment. One will be for potatoes, the other for the squash.

Start by slicing your potatoes and squash. Slices should be about 1/2 inch thick–on the thicker slide for sweet potatoes. Spread out on their corresponding sheet pans and drizzle with olive oil, salt, pepper, and onion salt. Bake for 40-50 minutes or until the sweet potatoes are dark golden brown and slightly charred on their edges. (This can take a while so be patient).

While the veggies bake, make your pesto following this recipe.

Prep your garnishes: slice the pecorino romano and red onion. Gently roast the pine nuts in the warm oven for 5-10 minutes or until golden.

Remove everything from the oven and let cool slightly before you begin plating!

Now this is the super fun part–you can serve everything however you prefer: pesto in a dipping cup on the side, or tossed with the sweet potato and squash, or laid flat like I do. Here’s how I do it: lay out the sweet potato and squash on a serving platter. Drizzle with pesto and toss on the pine nuts. Layer a few red onions and finish with the pecorino romano and olive oil, sea salt and red pepper flakes.


3-Ingredient Lemony Green Beans With Frizzled Leeks

YIELD 8–10 servings




2 1/2 pounds green beans, preferably haricot verts, trimmed

1 teaspoon kosher salt, plus more

3 lemons

2 large leeks, white and light-green parts only

1 1/2 cups olive oil

1/2 teaspoon freshly ground black pepper


Cook green beans in a large pot of boiling salted water until crisp-tender, 5–7 minutes. Drain, then immediately transfer to a large bowl filled with ice water. Drain again and pat dry.

Meanwhile, zest lemons to yield 1 Tbsp. zest. Juice lemons to yield 1/4 cup juice, then slice any remaining lemons into wedges. Cut leeks crosswise into 4" sections, then thinly slice lengthwise into matchsticks.

Heat oil in a large deep-sided skillet over medium-high until shimmering. Cook half of leeks, stirring occasionally, until lightly golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels; season with salt. Repeat with remaining leeks; reserve oil in skillet.

Cook green beans, pepper, lemon zest, and remaining 1 tsp. salt in reserved oil over medium heat, tossing occasionally, just until warmed through, about 5 minutes. Add lemon juice and toss to coat, then transfer to a platter. Drizzle about 1/2 cup oil from pan over; reserve remaining oil for another use. Top with leeks and serve with lemon wedges alongside.

Do Ahead

Green beans can be blanched 1 day ahead; let dry, then transfer to an airtight container and chill.

Green Beans with Tomatoes & Basil

TOTAL TIME: Prep/Total Time: 30 min.YIELD: 9 servings.

Here’s a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. —Taste of Home Test Kitchen


1-1/2 pounds fresh green beans, trimmed

1 shallot, halved and sliced

1/4 cup butter, cubed

3 garlic cloves, minced

1 tablespoon sugar

1 tablespoon lemon juice

3/4 teaspoon salt

1/2 teaspoon dried parsley flakes

1/4 teaspoon pepper

2 cups cherry tomatoes, halved

2 tablespoons minced fresh basil


1. Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.

2. Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.

Paleo avocado mousse with spiced orange

Serves 4


Prep time 15MINS


Total time 1HR 15MINS


ingredients 9



Try this healthier dessert - creamy avocado mousse sweetened with medjool dates and served with spiced oranges.


100g pitted medjool dates

2 large ripe avocadoes

1/3 cup (35g) good-quality cocoa

Chopped pistachios and cocoa nibs - optional, to serve


2 oranges

1/2 cup (175g) raw honey

2 cinnamon sticks

6 cardamom pods, bruised

3 whole cloves


1.Soak dates in a bowl of warm water for 10 minutes, then drain and roughly chop. Set aside.

2. Meanwhile, peel and segment oranges, then squeeze the juice from the remaining flesh. Transfer segments and juice to a small saucepan over medium-high heat with honey cinnamon, cardamom, cloves, and 2 tbs water. Bring to the boil, then reduce heat to medium-low and cook for 12-15 minutes until syrup has thickened and reduced. Strain syrup through a sieve and set aside to cool completely. Reserve orange segments and discard any remaining solids.

3. Whiz the avocado, cocoa powder, and reserved dates and syrup in a food processor until smooth and creamy. Spoon into four 125ml serving glasses and chill for at least 1 hour to firm up.

4. Serve mousse chilled, topped with orange segments, pistachios and cocoa nibs, if using.


bottom of page