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Recipes for 8/18/22

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

Collard Greens

Globe Artichokes, (In large & Jumbo baskets)

Broccoli Crowns

Bi-Color Corn,

Covington Sweet Potatoes

Portabella Mushrooms,

Fresh Ginger Root Limes (In Jumbo baskets) Bananas

Fuji Apples,

Entrée ( Main Course)


yield: 8 TACOS prep time: 30 MINUTES cook time: 5 MINUTES total time: 35 MINUTES



2 tablespoons extra virgin olive oil (or avocado oil)

1lb portobello mushrooms, thinly sliced (oyster mushrooms or shiitake would also work)

2 teaspoons smoked paprika

1 teaspoon dried thyme

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4-1/2 teaspoon cayenne

1/2 teaspoon black pepper

1/2 teaspoon salt

8 corn tortillas, warmed

rice and black beans, for serving


1 large ripe avocado, pitted

juice of 1-2 limes (about 3 tablespoons)

1/4 cup cilantro

water to thin


2 cups thinly sliced collard greens (about 1 small bunch)

1 cup thinly sliced red cabbage (about 1/2 small head)

1/2 cup thinly sliced red onion (about 1/2 small)

1/2 cup radishes (about 4 radishes)

1/4 cup fresh cilantro

zest and juice of 1 lime

1/2 teaspoon salt


For the Collard Green Slaw: In a large bowl, combine the collard greens, cabbage, red onion, radishes, cilantro, lime zest, lime juice and salt. Using your hands, massage the juice into the greens then stir to combine. Cover and refrigerate until ready to serve.

Fort the Avocado Cream: In a blender or food processor (I used a NutriBullet), combine the avocado, lime juice, cilantro, a pinch of salt and a few tablespoons of water. Blend until smooth. Add more water to thin, as needed. The texture should be thick and creamy.

For the Blackened Mushrooms: In a large skillet, warm the oil over medium heat. Add the mushrooms and the seasonings then stir until evenly coated. Cook for about 5 minutes, just until mushrooms are softened.

Spread each tortilla with avocado cream then top with cooked mushrooms and collard slaw. Serve warm and enjoy!

Side #1

Roasted Sweet Potato Salad with Honey-Lime Vinaigrette

yield: 12

prep time: 10 MINUTES cook time: 30 MINUTES total time: 40 MINUTES

Lighten up classic potato salad with roasted sweet potato salad tossed with cilantro, scallions, and a honey lime vinaigrette.


3 1/2 pounds (~5 large) sweet potatoes, peeled and cubed

4 tablespoons olive oil,divided

2 tablespoons lime juice, (~ 1 lime)

1 teaspoon honey, (add more to taste, up to 2 teaspoons)

1/4 teaspoon Kosher salt

Freshly ground pepper, to taste

1 cup chopped scallions

1 cup chopped cilantro


Preheat oven to 400 degrees F. Line two large baking sheets with aluminum foil. Toss cubed sweet potatoes with 2 tablespoons olive oil and roast for 30 minutes, shaking the pans and turning the sweet potatoes every so often until they are evenly cooked and lightly crisp. Remove from oven and let cool about 5 to 10 minutes.

In a measuring cup or small bowl, whisk together the remaining 2 tablespoons olive oil, lime juice, honey, and salt and pepper to taste.

Transfer the cooled sweet potatoes to a large bowl, add the scallions, and coat with vinaigrette. Add the chopped cilantro and gently toss everything together, being sure the potatoes don't get mushy in the process.

Serve warm or room temperature.

Side #2

Broccoli Apple Salad

This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! It's packed with nutritious ingredients and sure to be a crowd pleaser, everyone will love this lighter dressing!

Servings: 8 servings Prep 20 minutes Total 20 minutes


4 cups small diced broccoli florets

2 small apples, cored and diced

1 cup walnuts

1 cup matchstick carrots, roughly chopped

1/2 cup golden raisins or dried cranberries

1/4 cup chopped red onion


3/4 cup plain Greek yogurt

1/3 cup Hellman's or Best Foods Mayonnaise (full fat)

1 1/2 Tbsp apple cider vinegar

3 Tbsp honey



For the dressing:

In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.

For the salad:

In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.


Coconut Ginger Banana Ice Cream

3 frozen bananas

2 – 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut

2 tablespoons pure maple syrup

1 tablespoon fresh ginger, minced

splash or two of unsweetened vanilla almond milk

Put it all together:

Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy.

For soft-serve: Scoop into bowls and enjoy right away.

For ice cream: Place mixture into a freezer-safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.

Serve with mini chocolate chips, shredded coconut or whatever you like!

Meal #2

Broccoli Hummus Pizza

This pizza uses hummus instead of the usual red sauce—a unique and healthy pizza for those bored with the traditional. Top with your favorite veggies and cheese.

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

Servings: 8


1 (10 ounce) can refrigerated pizza crust dough

1 cup hummus spread

1 ½ cups sliced bell peppers, any color

1 cup broccoli florets

2 cups shredded Monterey Jack cheese


Preheat the oven to 475 degrees C (220 degrees C).

Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.

Bake in the preheated oven until the crust is golden brown and cheese is melted in the center, 10 to 15 minutes. Slice and serve.

Side #1

Vegan Corn and Mushroom Soup

Vegan Corn and Mushroom Soup is a simple, quick and comforting soup loaded with vegetables and is best on a cold or rainy day.

Prep Time: 10 minutes Cook Time: 15 minutes Servings: 6 people


1 Cup chopped Mushroom -I use Button/Chestnut/Shiitake Mushroom/Portobello

¼ Cup Sweet corn kernels -Frozen or fresh can be used

¼ Cup carrots cut lengthwise

1 teaspoon Oil

1 tablespoon Soy Sauce

1 tablespoon Red chili sauce / Sriracha Sauce

1 teaspoon Vinegar

1 tablespoon Olive Oil / Vegetable Oil

1 tablespoon chopped/grated garlic

½ tablespoon chopped/grated ginger

¼ cup chopped onion -Scallions

1-2 chopped red chili -Red Jalapeno – Optional, if you like spicy

1 tablespoon of Corn starch -More might be required

3-4 cups water or as required

Salt as required


In a heavy bottom, pot add the Olive Oil / Vegetable Oil.

1 tablespoon Olive Oil / Vegetable Oil

Once hot add the garlic, ginger and saute for a few seconds.

½ tablespoon chopped/grated ginger,1 tablespoon chopped/grated garlic

Now add the chopped onion and saute again until lightly translucent.

¼ cup chopped onion

If using red chili add now.

1-2 chopped red chili

Add in the corn and carrots.

¼ Cup Sweet corn kernels,¼ Cup carrots cut lengthwise

Add in the soy sauce, Red chili sauce / Sriracha Sauce and Vinegar.

1 tablespoon Soya Sauce,1 tablespoon Red chili sauce / Sriracha Sauce,1 teaspoon Vinegar

Cook on high for 2-3 minutes until they start turning soft but still have a crunch.

If using frozen corn, let it sit in normal water for 30 minutes or microwave for 1 minute in some water so that they come to room temperature.

Add the chopped mushrooms and let them cook for a minute.

Now add the water, salt and let the mixture come to a boil. (Go easy on the salt as sauces have salt in them)

3-4 cups water or as required

Salt as required

In the meantime, make a slurry of corn starch.

1 tablespoon of Corn starch

In a small bowl, add cornstarch and ¼ cup water and mix it to a smooth paste.

Once you get a boil in the soup simmer for 2-3 minutes.

Now slowly add the corn starch slurry stirring the soup mixture continuously. If you do not stir while adding the slurry, at times you might get a big lump of corn starch mixture in your soup.

Once the slurry is mixed, let it simmer for 4-5 minutes. The soup will thicken.

If you need it to thicken more, add more corn starch slurry, but a little at a time. If you need it more on the liquid side, add more water. Adjust the consistency as required.

Garnish with some noodles and serve hot.

Side #2

Mediterranean Roasted Artichoke

Prep Time: 20 mins Cook Time: 40 mins


3 large globe artichokes

3 tsp lemon juice

Salt and black pepper

Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

6 garlic cloves, peeled

1 small shallot, thinly sliced

1 tbsp capers

Crumbled feta cheese to taste

For the Vinaigrette

Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)

½ cup chopped fresh dill

¼ cup fresh lemon juice

1 tsp honey

Salt and Black Pepper


Preheat oven to 400 degrees F.

To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half lengthwise. Then, using a spoon, remove the fuzzy choke on the inside.

As you clean the inside of each artichoke half, immediately add ½ teaspoon lemon juice to cover the surface to prevent the artichoke from discoloring.

On a large baking sheet, place each artichoke half in a piece of lightly oiled foil paper that is large enough to fold around.

Season artichokes with salt and pepper and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil (it's okay if some of the olive oil pools in the center or overflows onto the foil). Close the foil around artichokes.

Roast in the 400 degrees F heated oven for 40 minutes.

Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of artichoke and close the foils back until ready to serve. Let garlic cool.

In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.

Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!

Mexican Roasted Broccoli


Banana Apple Crisp


2 cups rolled oats

1/4 cup packed brown sugar

1/4 cup sugar

1/2 teaspoon ground cinnamon, divided

2 firm large Bananas, sliced

2 tart Apples, peeled, cored, chunked

1/4 cup orange juice

1/8 teaspoon ground nutmeg

Vegetable cooking spray

3 tablespoons butter substitute, cut in small pieces

Frozen fat-free, non-dairy whipped topping, thawed (optional)


Stir together rolled oats, sugars, and 1/4 teaspoon cinnamon in medium bowl; set aside.

Combine bananas, apples, orange juice, remaining 1/4 teaspoon cinnamon and nutmeg in medium bowl.

Sprinkle 2 tablespoons crumb mixture into bottom of 9-inch cake pan sprayed with vegetable cooking spray. Evenly spread fruit mixture over crumbs. Dot butter substitute over fruit. Sprinkle remaining crumb mixture evenly over fruit.

Bake at 350°F., 30 to 35 minutes or until apples are tender. Cool slightly. Serve warm with whipped topping, if desired.

Meal # 3

Entrée (Main Course)

Almond Chicken Soup with Sweet Potato, Collards, and Ginger


4 cups chicken stock

1/2 yellow onion, diced

1 minced garlic clove

1 large sweet potato, peeled and diced (2 cups)

8 ounces boneless, skinless chicken breast, cut into 1-inch pieces

1/2 cup smooth almond butter

1 cup collard leaves, coarsely chopped

2 tablespoons minced fresh ginger

Coarse salt and freshly ground black pepper

1 lime, cut into wedges


Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.

In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.

Ladle the soup into bowls, and squeeze with lime wedge.

Side #1

Caribbean Corn and Broccoli Salad

4-6 Servings


1 cob Sweet Corn, grilled and cooled

1 bunch Broccoli, cut into florets

1/2 cup (125 mL) diced Red Onion

Half Sweet Red Pepper, diced


3/4 cup (175 mL) regular or light mayonnaise

2 tbsp (25 mL) grainy mustard

2 tbsp (25 mL) fresh lime juice

1 tbsp (15 mL) minced fresh gingerroot

2 tsp (10 mL) Honey

1/2 tsp (2 mL) each salt and pepper


With sharp knife, cut corn kernels from cob and place in large bowl. Add broccoli, onion and red pepper.


In small bowl, combine mayonnaise, mustard, lime juice, ginger, honey, salt and pepper; toss with salad. Chill before serving.

Side #2

Grilled Artichokes with Thai-Style Marinade

This may just be the best way we've ever had artichokes!


2 artichokes

1/2 lemon

1 inch ginger peeled and minced

3 cloves garlic minced

1 Tbsp brown sugar

2 Tbsp Asian fish sauce

2 Tbsp rice vinegar

2 Tbsp lime juice

1 tsp ground cumin

1 pinch crushed red pepper

` green onion thinly sliced

1 lime


Trim artichoke stems, remove the small tough leaves on the outside, trim the top of the artichoke and pointed tips on the leaves.

Put the artichokes cut-side-up in a covered pot fit with a vegetable steamer. Fill the bottom of the pot with water. add a splash of olive oil and squeeze 1/2 a lemon over the artichokes. Add the squeezed lemon half to the pot. Bring the water to a boil, cover and steam for 35 minutes, until tender. Remove from the steamer and set aside to cool.


Mix the ginger, garlic, sugar, fish sauce, rice vinegar, lime juice, cumin and crushed red pepper together in a small bowl.

Slice cooled artichokes in half from stem to top Use a spoon to remove the artichoke heart. Place the artichokes in a zip-lock plastic bag and pour half of the sauce over the artichokes. Refrigerate overnight is awesome, but 30 minutes is okay, too. ****

Add sliced green onions to the remining sauce and refrigerate until ready to serve.

Grill the artichokes over a medium-hot grill, cut-side down for minutes. Flip over and grill another 4 minutes. Serve with the dip.

*****Optional: Trim and steam the artichokes in advance. If you have time, marinate them overnight & grill 10 minutes before serving.


Banana Bars

Healthy Banana Bars with Chocolate Chips. Moist, chewy, and easy to make. Kids love them and they are perfect for healthy desserts and snacks!

PREP:25 mins COOK:18 mins TOTAL:1 hr SERVINGS: 16 bars


1 cup mashed ripe banana about 3 medium bananas

1/3 cup coconut sugar

3 tablespoons unsalted butter melted and cooled to room temperature

2 tablespoons unsweetened almond milk or milk of choice

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1/3 cup plus 2 tablespoons dark or semi-sweet chocolate chips divided


Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.

Mash the bananas in a mixing bowl. Double check the measurement to ensure you have 1 cup (less will make the bars dry; more and they may not bake all the way through). Stir in the coconut sugar, butter, milk, egg, and vanilla until well blended.

In a separate bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients. With a wooden spoon or spatula, stir to combine, stopping as soon as the flour disappears. Fold in 1/3 cup chocolate chips.

Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips on top. Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into squares of desired size and enjoy!


TO STORE: Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days.

TO MAKE DAIRY FREE: Use almond milk or coconut milk and replace the butter with the same amount of a vegan butter substitute or coconut oil.

TO MAKE VEGAN: Follow the dairy-free directions in the note above; For the egg, you can experiment with a flax egg, but I haven’t tried this yet. If you do decide to play around, I’d love to hear how it goes!

TO MAKE GLUTEN FREE: Replace the wheat flour with the same amount of a 1:1 all-purpose baking flour blend, such as this one.


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