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Recipes for 8/11/22

Check out these amazing 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

Lacinato Kale,

Green Beans

Delicata Squash

Roma Tomatoes


Fresh Basil

Baby Spinach (In Jumbo baskets)

Cantaloupe Melon (In large & Jumbo baskets)


Valencia Oranges

Slow-Cooker Vegetable Soup

Make this low-calorie vegetable soup recipe with ease in this load-and-go crock pot recipe. After simmering away in the slow cooker, portion it into individual serving containers and store in the fridge or freezer for fast, healthy lunches or an easy, satisfying snack. This weight-loss vegetable soup fills you up without a lot of calories, plus it's an easy way to eat more vegetables.

Active: 35 mins Total: 4 hrs 35 mins

Servings: 8


Ingredient Checklist

  • 1 medium onion, chopped

  • 2 medium carrots, chopped

  • 2 stalks celery, chopped

  • 12 ounces fresh green beans, cut into 1/2-inch pieces

  • 4 cups chopped kale

  • 2 medium zucchinis, chopped

  • 4 Roma tomatoes, seeded and chopped

  • 2 cloves garlic, minced

  • 2 (15 ounce) cans no-salt-added cannellini or other white beans, rinsed

  • 4 cups low-sodium chicken broth or low-sodium vegetable broth

  • 1 Parmesan rind (optional)

  • 2 teaspoons salt

  • ½ teaspoon ground pepper

  • 2 teaspoons red-wine vinegar

  • 8 teaspoons prepared pesto


  • Step 1

Combine onion, carrots, celery, green beans, kale, zucchini, tomatoes, garlic, white beans, broth, Parmesan rind (if using), salt and pepper in a 6-quart or larger slow cooker. Cover and cook on High for 4 hours or Low for 6 hours.

  • Step 2

Remove Parmesan rind, if using. Stir in vinegar and top each serving of soup with 1 teaspoon pesto.

Serving Size:

1 1/2 cups

Side #1

Homemade Veggie Packed “Sausage” Rolls


§ 1 brown onion peeled

§ 1 clove garlic peeled

§ 2 small carrots peeled

§ 1 celery stalk

§ 1-17 oz can kidney beans drained and rinsed

§ 1 cup rolled oats

§ 1 tomato or 5 cherry tomatoes

§ 3 stalks kale chopped

§ 4 sheets puff pastry

§ 1 egg


1. Leave the pastry sheets on the bench to defrost.

2. Preheat the oven to 325*F and line two baking sheets with baking paper.

3. Blend the onion, garlic, carrot, celery, kidney beans, oats, tomato, and kale together into a food processor.

4. Slice each pastry sheet into 6 equal rectangles so that you make 24 rolls in total.

5. Place a spoonful of the mixture down the center of each pastry rectangle.

6. Fold the pastry into a roll and pinch the edges together with your fingertips.

7. Place each sausage roll seam side down onto the lined baking tray.

8. Place any leftover mixture in the freezer to use another day.

9. Beat the egg in a small bowl and brush each sausage roll with the egg wash.

10.Bake in the oven for 25-30 minutes or until golden brown.

11.Store the cooled sausage rolls in the fridge for up to 3 days.

This homemade sausage roll recipe has only 80 calories per roll.

Side #2

Roasted Delicata Squash with Orange and Thyme

MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 20 minutes

1 Delicata squash 2 tablespoons freshly squeezed orange juice 1/2 teaspoon grated orange zest 1 tablespoon extra-virgin olive oil 2 teaspoons Grade A Dark Amber maple syrup 1 teaspoon chopped fresh thyme 1/4 teaspoon sea salt Freshly ground black pepper

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Cut off the stem end of the squash, use a melon baller to scoop out the seeds, and cut the squash into in 1/4-inch-thick rounds; alternatively, cut the squash in half lengthwise, scoop out the seeds, and cut the squash into 1/4-inch-thick semicircles. Put the squash, orange juice, orange zest, olive oil, maple syrup, thyme, salt, and a few grinds of pepper in a large bowl and toss until the squash is evenly coated. Use a slotted spoon to transfer the squash to the lined baking sheet, spreading it in a single layer. Reserve the liquid in the bowl. Bake for 10 minutes, then flip the squash over and baste with the reserved liquid. Bake for 10 more minutes, until the squash is tender.

COOK'S NOTE: If you have a melon ball scooper, now is the time to take it out of hibernation; it’s the perfect instrument for scooping out squash seeds.

Mexican Roasted Broccoli


After School Cantaloupe Smoothie by Otto

Remove seeds and skin from 1/2 a cantaloupe.

Chop and put in blender (you may chop and freeze and then use frozen for an icy cold smoothie).

Add a scoop of honey or vanilla yogurt, or plain yogurt and add honey to taste.

A pinch of cinnamon or cardamom (optional).

Add milk. Blend until smooth. Yum!

Meal #2

Entree ( Main Course)

Mediterranean Tuna-Spinach Salad

This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.

Total:10 mins



  • 1 ½ tablespoons tahini

  • 1 ½ tablespoons lemon juice

  • 1 ½ tablespoons water

  • 1 5-ounce can chunk light tuna in water, drained

  • 4 Kalamata olives, pitted and chopped

  • 2 tablespoons feta cheese

  • 2 tablespoons parsley

  • 2 cups baby spinach

  • 1 medium orange, peeled or sliced


Whisk tahini, lemon juice and water together in a bowl.

Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.

Side #1


Grilled fruit is one of the most underappreciated summer joys, in my opinion! You might be familiar with grilled peaches, but the list of delicious fruit doesn't have to end there. Grilled cantaloupe is next level and the combination of the smoked paprika and the honey really makes it a taste treat sensation!

Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes


· ripe cantaloupe

· smoked paprika

· honey


1. Slice cantaloupe in ½" pieces. Sprinkle each side liberally with smoked paprika (not regular paprika).

2. Preheat grill to medium-high. Grill cantaloupe slices 5-7 minutes per side. Remove from grill. Drizzle with honey.

3. If grilling other foods, cook cantaloupe last.

Side #2



· 1 egg

· 2 cups kale

· 1 ripe banana

· 1/3 cup maple syrup

· 2 tablespoons coconut oil

· 1/2 cup unsweetened applesauce

· 2 teaspoons vanilla extract

· 1.5 cups whole wheat flour

· 1 teaspoon chia seeds

· 1 teaspoon baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon salt


1. Preheat oven to 350. Combine egg through vanilla extract in a blender or food processor until well blended. In a mixing bowl combine flour through salt with a whisk. Add wet mixture to dry ingredients and stir with a spoon. Will be thick, like a pancake batter. Spoon mixture into muffin tin that has been greased or sprayed with cooking spray. If making mini muffins cook for 12 minutes. If making regular muffins, cook for 17 muffins. Cool and enjoy!


Ultimate Orange Cake

This versatile recipe can be made using a Bundt pan, two loaf cakes or using a muffin pan for 24 individual cakes. The recipe has baking times for all three options.

PREP20 minutes COOK50 minutes TOTAL1 hour 10 minutes


For the cake:

· ▢2½ cups all-purpose flour sifted

· ▢¾ teaspoons baking soda

· ▢½ teaspoon salt

· ▢4 large eggs

· ▢1½ cups granulated sugar

· ▢½ cup canola oil

· ▢½ cup butter melted

· ▢1¼ cups freshly squeezed orange juice 3-4 large oranges

· ▢2 tablespoons orange zest plus more to taste*

For The Glaze:

· ▢⅓ cup fresh orange juice 1-2 orange

· ▢2 teaspoons orange zest

· ▢1 cup sugar


1. Preheat oven to 350°F/180°C. Grease your pan and set aside.

2. In a medium bowl combine the flour and baking soda and salt. Set aside.

3. In a mixer fitted with the whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes.

4. With the mixer running on low speed add oil slowly until combined and repeat with the butter. Add orange juice and zest and keep mixing slowly until combined. Add flour mixture and mix until just combined (being careful not to overmix).

NOTE: depending on the brand of flour you use, the batter may be quite wet.

5. Add batter to the prepared pan. Bake 50-60 minutes for a 12 cup/10-inch bundt pan until a cake tester inserted into the center comes out clean (see recipe notes for more pans and cooking times).

6. While the cake bakes, mix together the orange juice, zest, and sugar to make the glaze.

7. Allow to cool 30 minutes in the pan before turning out onto a cooling rack and adding the glaze.

8. While the cake is still warm, remove from pan, prick the cake all over with a skewer and then pour over the glaze.

9. Place a second sheet of baking paper next to the cooling rack. Transfer the cooling rack with the cake to the clean paper and pour the glaze that dripped off the cake onto the baking paper over the cake. You may have to repeat this step a few times. Once glazed the juice will sink into the cake and the sugar will form a lovely, crisp topping.

*My original recipe called for 4 tablespoons of zest in the cake, but many users found it too strong so I changed it to 2 tablespoons. You can add more if you like a stronger orange flavor. Be sure to only zest the orange part of the peel the white is bitter and will be unpleasant.

Alternate cake size baking times:

Two 8×4 loaf pans, bake 40-50 minutes

24 Muffins, bake 20-25 minutes

Two 8 or 9-inch round pans, bake 25-30 minutes

Two 8 inch square pans, bake 25-30 minutes

To avoid sticking to the pan, allow the cake to cool in the pan for 30 minutes.

With this recipe, the orange flavor becomes stronger with time, giving you a citrus burst in every bite. For the ideal texture, leave the cake to rest in an airtight container for 8 hours at room temperature before serving.

As this recipe uses oil instead of butter for extra moisture, it’s important to beat your eggs well for a light and fluffy result.

I highly recommend using fresh oranges for this cake. Like with my Lemon Drizzle Cake, using fresh juice is key to getting that bright citrus flavor.

For the zest, it’s much easier to zest the oranges before juicing. Be sure to only zest the orange portion of the peal as the white will be bitter.

If the top of the cake browns quickly while baking, cover loosely with aluminum foil.

Once glazed, let the cake cool completely before serving. It’s even better the next day!

Meal # 3

Entrée (Main Course)

Roasted Tomato and Delicata Squash Pizza

Time to celebrate the merging of the seasons—that short window when heirloom tomatoes and fall/winter squash appear on farmers' market tables at the same time! This roasted tomato and Delicata squash pizza blends summer's bold, juicy flavors with fall's nutty, richer tones.

Prep Time15 mins Cook Time40 mins Total Time55 mins

Makes: 1 (12-inch) pizza


· 2 medium heirloom tomatoes cored and sliced ¼ inch thick

· 1 small Delicata or acorn squash halved lengthwise, seeded, and sliced ¼ inch thick

· 3 garlic cloves peeled and smashed

· 1 small shallot sliced

· extra-virgin olive oil

· kosher salt

· freshly ground black pepper

· 6 to 8 fresh basil leaves roughly torn, plus more for garnish

· 1 heaping tablespoon rosemary leaves

· 1 (14 to 16-ounce) ball pizza dough

· 4 ounces fresh mozzarella pinched into small pieces

· 1 tablespoon ground sumac or lemon zest

· ¼ cup grated aged Gouda or Gruyere cheese


To prep the toppings

1. Preheat the oven to 400°F (If using a baking stone/steel, place it on a rack in the bottom third of the oven before you start preheating). Line a large rimmed baking sheet with parchment paper.

2. Place the tomatoes, squash, garlic, and shallot on the prepared baking sheet, drizzle with olive oil (just to coat), and season with salt and pepper. Gently turn the vegetables to coat them in the oil, then spread everything out in as even a layer as you can.

3. Roast the vegetables for 30 minutes or until the squash and garlic are tender and the tomatoes have begun to brown in spots. Remove from the oven and let cool slightly.

4. Increase the oven temperature to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel).

5. While the roasted tomato-squash mixture cools, make the herb oil: Using a mortar and pestle, grind together the basil, rosemary, 4 tablespoons of olive oil, a generous pinch of salt, and a grind or two of black pepper until the herbs are mostly broken up.

To bake the pizza

1. If using a baking stone/steel, set your oven to Broil on high.

2. Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).

3. Brush the herb oil lightly all over the dough, trying not to let it pool up too much in any one spot. Arrange the roasted vegetables in a thin layer on the dough (you might have some veggies left over), then top with the mozzarella. Sprinkle with the ground sumac, followed by the shredded Gouda or Gruyere.

4. Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots, 8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.

5. Remove the pizza from the oven. Top with some torn fresh basil leaves; slice and serve.

Side #1

Green Bean and Celery Salad

Prep: 10 min Cook: 4 min Total: 14 min


In a bowl, whisk together:

2 tablespoons lemon juice,

1 tablespoon dijon mustard,

a pinch of salt

3 tablespoons olive oil

Add :

1 minced shallot

2 tablespoons capers

a handful each of chopped parsley and celery leaves

a pinch of pepper.

Boil 3/4-pound halved green beans until crisp-tender, 4 minutes.

drain and add to the dressing along with a few thinly sliced celery ribs.

Side #2

Roasted tomato and orange soup

This great summer soup is perfect for a light lunch or a tasty starter - it can be eaten hot or cold and uses up lots of tomatoes you've got at home or have bought cheaply from the supermarket in high season


  • 900g tomatoes, halved (small ones left whole)

  • 2 garlic cloves, finely chopped

  • 4 tbsp olive oil

  • 2 onions, diced

  • 2 carrots, peeled or scrubbed and diced

  • 1 celery stick, diced

  • 560ml hot vegetable stock

  • 100ml orange juice

  • The zest of 1 small orange, to serve

  • Basil leaves, to serve (optional)


1. Preheat the oven to350ºF

2. Put the tomatoes on a large baking tray and scatter with the chopped garlic. Drizzle with 2 tbsp of olive oil and season with salt and a grind or two of black pepper. Place the tomatoes in the oven and roast for 45 minutes, stirring once halfway through.

3. After you’ve stirred the tomatoes, heat the remaining olive oil in a large, deep-sided pan and cook the onions, carrots and celery over a low heat for 20 minutes. Tip in the roasted tomatoes and garlic, add the stock and orange juice to the pan and give everything a good stir.

4. Bring the soup to a simmer for a minute or two, then take it off the heat and allow it to cool slightly before liquidizing. Return the soup to the pan and check the seasoning, adding more salt and freshly ground black pepper to taste.

5. If you’re serving it immediately, make sure it’s properly heated through. If you’re going to serve the soup cold, let it cool completely, pour in to a large container and chill for a couple of hours in the fridge. Serve with a pinch of orange zest and a couple of fresh basil leaves.

Top tip for making tomato and orange soup

If you're serving this up to guests, you can be rather fancy with your garnishes. Sprinkle a few edible flowers over the top - orange and yellow nasturtium look especially pretty. Alternatively, halve a couple of cherry tomatoes and sprinkle over some mustard and cress or microgreens. Or you could slice a couple of tomatoes and roast them along with the ones for the main recipe, but reserve them to float on the surface or the soup when you serve it.



This vegan ice cream is perfect as is but is also great as the base for a tasty smoothie bowl!


Yield: 4 Servings


Basil Simple Syrup

  • ½ cup packed fresh basil leaves

  • ½ cup water

  • ½ cup sugar

Ice Cream

  • ¾ cup coconut cream

  • ¼ cup packed fresh basil leaves

  • ½ teaspoon vanilla extract

  • 3 frozen bananas

  • 1 avocado

  • 1 tablespoon basil simple syrup


Basil Simple Syrup:

  1. In a saucepan add the basil, water, and sugar over low heat. Heat until sugar is fully dissolved, about 3-5 minutes. Take off heat and set aside to steep 10-15 minutes. Then, strain using a fine mesh sieve and press down on leaves with a spoon until no more liquid drains out.

Ice Cream:

  1. In a saucepan add the coconut cream, basil, and vanilla extract over low heat. Heat until leaves are slightly wilted and coconut cream is liquid, about 3-5 minutes. Take off heat and set aside to steep 10-15 minutes. Then strain using a fine mesh sieve and press down on leaves with a spoon until no more liquid drains out.

  2. In a blender or food processor add bananas, avocado, coconut cream mixture, and basil simple syrup. Blend altogether until you have a smooth homogenous consistency. Pour into freezable container and freeze overnight. Serve the next day and enjoy!


• Get creative and add your favorite toppings and flavors to this tasty base! • Try it as a yummy smoothie bowl if you don’t want to wait overnight! • Refrigerate and keep left over basil simple syrup in an airtight jar. Good for 1-2 weeks.




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