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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,

Meal #1

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

Entrée (Main Course)

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!