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Recipes for 8/20/21

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

Red Kale

Red Potatoes

Cauliflower (In the large and Jumbo baskets)

Green Leaf Lettuce

Leeks (In the Jumbo baskets)



Roma Tomatoes

Sprig Rosemary


Dapple Dandy Pluots

Meal 1

Kale and Cauliflower Casserole

By Deen Brothers

Difficulty: Easy

Prep time: 65 minutes

Cook time: 70 minutes

Servings: 6


1 1/2 pounds red potatoes quartered

1/2 head medium cauliflower, chopped

Kosher salt

1 large leek

2 tablespoons olive oil

Freshly ground black pepper

1 bunch kale

3/4 cup whole milk

1/3 cup sour cream

1/4 cup Parmesan cheese, freshly grated

2 tablespoons butter


Preheat the oven to 350 degrees F.

Add the potatoes and cauliflower to a large pot and cover with cold water. Season with a big pinch of salt and bring to a boil. Reduce the heat to a simmer and cook until tender, 15 to 20 minutes. Drain the potatoes and cauliflower in a colander.

Add the chopped leek to a small bowl and cover with water. Let sit and soak for a few minutes to remove all the grit. Drain well and pat dry with paper towels.

Heat the olive oil in a large skillet. Add the leeks and saute until tender, 3 to 4 minutes. Season with salt and pepper. Add the kale and saute until wilted down and softened, about 5 minutes longer. Add the milk to the skillet and bring up to a simmer. Stir in the drained potatoes and cauliflower and mash all together. Stir in the sour cream and Parmesan for some extra flavor. Taste and adjust the flavor as needed. Add the whole shebang to a 2-quart baking dish and dot with the butter. Bake until golden brown on top, about 35 minutes.

Kale, Tomato & Vegetable Soup

This recipe uses fresh and prepared foods to make a quick weekday meal

prep time:20 min total time:50 min

serves:4 people calories:3101 serving


1/4 cup diced pancetta

3 cups chopped kale

1 each large onion, diced (about 1 cup)

2 each medium carrot, peeled and diced (about 1 cup)

1 each celery, diced (about 1/2 cup)

1 tablespoon chopped fresh rosemary leaves

1/2 cup dry red wine

1 jar (23.5 ounces) Roasted Garlic Pasta Sauce

4 cups Unsalted Chicken Broth

1 can (about 15 ounces) small white beans, rinsed and drained


Step 1

Cook the pancetta in a 6-quart saucepot over medium-high heat for 2 minutes, stirring occasionally. Add the kale, onion, carrots, celery and rosemary and cook and stir for 5 minutes or until the onion is tender-crisp.

Step 2

Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and broth and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes. Stir in the beans and cook until the soup is hot. Season to taste.

Celery-and-Cucumber Salad with Herbs

Celery, peak-season cucumber, and fresh herbs are a crisp, lively combination. All they need is a little olive oil and some salt and pepper to come together in this cucumber salad.

Prep: 15 mins

Total: 15 mins

Servings: 4


6 celery stalks, thinly sliced crosswise

1 English cucumber, peeled, seeded, and thinly sliced crosswise

1/3 cup coarsely chopped fresh flat-leaf parsley

1/4 cup coarsely chopped fresh mint, dill, or fresh rosemary leaves chopped

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground black pepper


Step 1

Toss together celery, cucumber, parsley, herbs, and oil in a bowl. Season with salt and pepper.

OVEN ROASTED PLUOTS with Rosemary-Lavender Syrup (serves 8)


For the Rosemary-Lavender Simple Syrup:

2 cups water

2 cups organic sugar

4 sprigs fresh rosemary

1/2 teaspoon culinary lavender

Other ingredients:

8 ripe Flavor King pluots (or other variety plum/pluot)

24 ounces (two 12 ounce cartons) fresh whole milk ricotta cheese

fresh mint for garnish (if desired)


To make the simple syrup:

Bring the water to a boil in a saucepan. Add the sugar and stir to dissolve.

Add rosemary sprigs and lavendar. Return to a boil for (1) minute.

Remove pan from the heat and allow the herbs to steep for 45 minutes.

Pour the cooled syrup through a fine mesh strainer to remove the solids. Store in a glass container. *Should be refrigerated after use.

To roast the pluots:

Preheat oven to 400F. Wash and dry the fruit. Cut pluots in half and remove the pit.

Place halved pluots in a large mixing bowl, and gently toss with 1/3 cup of the Rosemary-Lavender syrup to coat. Let them marinate for at least 20 minutes.

Place the plums cut side up on a parchment-lined baking sheet.

Roast 15-20 minutes (check them at 15 minutes) until they are soft but still hold their shape (test with a fork).

Remove from the oven and let cool completely.

To serve, place 1 to 2 scoops of ricotta in each serving bowl. Top with (2) plum halves and drizzle with additional Rosemary-Lavender syrup plus pan juices. Garnish with a fresh mint leaf if desired.

Minimal Monday: Vanilla Bean Pluot Jam

Author: Sue Moran


approx 15 pluots 1 1/2 lbs, after pitting and chopping

2 cups sugar about 1 lb

juice of 1/2 a large lemon

1 vanilla bean

1 tsp vanilla bean paste optional


Cut the pluots in half, and slice or chop them up. Put the fruit, lemon juice, vanilla bean and sugar in a small heavy bottomed pot. Stir to combine and let sit, covered, for about 30 minutes to let the juices start to release.

Bring the mixture up to a boil, stirring to dissolve the sugar.

Let the mixture cook, uncovered, for about 45 minutes, stirring every once in a while. There will be a lot of foam at first, and it will die down as the jam cooks. Keep the heat high enough so that the fruit boils, but not so high that it scorches.

After 45 minutes the jam should be dark, glossy, and thick. You can test it by dropping a small amount on a chilled plate. The jam should 'gel' as it cools. You should also be able to tell it is done just by looking at it. Remove the vanilla bean and add the vanilla bean paste, if using.

Fill your jars, cap tightly, and let cool. Then refrigerate.

Meal 2



8 bowls


3-4 large leeks

2 Tbsp. olive oil

2 ribs celery, chopped

2 quarts chicken stock

6 large or 12-14 small red-skinned new potatoes, unpeeled cut into chunks

Sea salt and black pepper to taste

Garlic croutons, for garnish


Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown.

Add remaining ingredients except salt, pepper, and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender.

Reserve 4 cups and puree the rest of the potful with an immersion blender, or in a food processor and return to stockpot. Add back the reserved soup and season generously with black pepper, and salt if you really need it.

Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.

Spring Pea Fish Chowder

Active Time 15 MINUTES

Total Time 40 MINUTES

Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its meatier texture and sweeter flavor.



3 leeks, white and pale green parts only, tough outer layer removed

2 Tbsp. extra-virgin olive oil

1 lb. baby creamer (Yukon Gold) potatoes, halved (quartered if larger than 1 1/2" in diameter)

2 tsp. kosher salt, divided


1/2 tsp. freshly ground black pepper, plus more

1 cup pure clam juice

2 bay leaves

1 lb. skinless halibut or cod fillet, cut into 2x1" pieces

1 cup heavy cream

1 (10-oz.) bag frozen sweet peas, thawed

1 Tbsp. fresh lemon juice

Pea shoots (tendrils) or sprouts, basil leaves, finely grated lemon zest, and flaky sea salt (for serving) Optional

Step 1

Cut leeks into 1/4" rounds. Rinse, tossing with hands so that leeks separate into individual rings, and drain thoroughly. Transfer to a medium pot. Add oil and toss to coat. Cover pot and cook over medium heat until leeks begin to soften, 5–6 minutes. Add potatoes, 1 tsp. kosher salt, and 1 1/2 tsp. pepper and stir to combine. Add clam juice, bay leaves, and 2 cups water and bring to a boil. Reduce heat to medium-low and cook, uncovered, until potatoes are fork-tender, 10–12 minutes.

Step 2

Season halibut with remaining 1 tsp. kosher salt. Add to pot along with cream and peas and stir to combine. Cook, stirring occasionally, until halibut is opaque, 3–4 minutes. Remove from heat and stir in lemon juice.

Step 3

Divide chowder among bowls. Top with pea shoots, basil, and lemon zest. Season with sea salt and a generous amount of pepper.

Crunchy Cauliflower and Tomato Salad

A crisp and crunchy salad that complements any summer picnic or barbeque.

By Mary P.

Prep: 15 mins

Additional: 30 mins

Total: 45 mins

Servings: 6


⅓ cup extra-virgin olive oil

3 tablespoons white wine vinegar

1 teaspoon fresh lemon juice, or more to taste

salt and ground black pepper to taste

1 large head cauliflower, chopped small

¼ cup minced red onion

¼ cup minced fresh parsley

2 garlic cloves, minced

1 cup cherry tomatoes, halved, or more to taste


Step 1

Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a bowl until dressing is smooth.

Step 2

Mix cauliflower, red onion, parsley, and garlic together in a large bowl. Drizzle dressing over cauliflower mixture; toss to coat. Gently fold tomatoes into salad. Chill salad in refrigerator up to 3 hours before serving.

Two-Ingredient Banana Peanut Butter Ice Cream

This easy banana ice cream is a great healthy dessert or snack. Kids and adults love this NICE cream and it's a great recipe for using up brown bananas!

Recipe from Two Peas & Their Pod

4.84 from 24 votes






4 large very ripe bananas

2 tablespoons peanut butter


Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

Frozen Banana Treats

Natural Peanut Butter and Chia Jam, sandwiched between two banana slices and frozen. A delicious and healthy snack.



KeywordFrozen Banana Treats

Prep Time10 minutes

Total Time10 minutes

Servings14 Bites




2 Bananas *SEE NOTE 1

1 tbsp Natural Peanut Butter *SEE NOTE 2

1 tbsp Raspberry Chia Jam*, OR Pluot Jam – recipe above *SEE NOTE 3


Peel bananas and slice bananas approx 1.5-2cm thick (1/2 - 3/4 inch) thick.

Add a small amount of nut butter to a banana slice and top with a small amount of chia jam. Top with another banana slice to make a sandwich. *SEE NOTE 4

Continue until all the banana is used up. I made 14 but how many you make will depend on the size of your banana and how thick you slice.

Line a baking tray with a silicon mat/baking paper and place the banana treats on the tray in a single layer, ensuring the bites to not touch (this stops them from clumping together.

Freeze for two hours (or longer) and then transfer to a freezable container. Enjoy straight from the freezer.


Make sure your bananas are ripe, green bananas will not work as well.

You can replace peanut butter with any nut butter of choice.

I use 2 ingredient chia jam, it is easy to make and tastes great with the sweetness of the banana.

You don't want to add too much nut butter and jam as it will squeeze out and make a mess! See picture above for the amount I added to each slice.

Meal 3

Easy Tomato Salad Recipe

Ready in less than 10 minutes, enjoy this healthy, delicious, and summer-filled salad with all your favorite main-course recipes!

PREP TIME10 mins


SERVINGS: 6 as a side

CALORIES: 135kcal

CHEF: Jessica Randhawa


For the Red Wine Vinaigrette

▢1/4 cup extra virgin olive oil

▢1 lemon juiced

▢1/4 cup red wine vinegar

▢2 tbsp maple syrup (optional)

▢2 cloves garlic minced

▢salt + black pepper to taste

For the Salad

▢4-5 large ripe tomatoes washed, dried, and sliced

▢2 cups lettuce I used romaine lettuce, feel free to use butter lettuce or any type of mixed green

▢1/2 small red onion thinly sliced


Prepare the vinaigrette. Combine all ingredients for the dressing in a small jar and shake well to combine. Season to taste (I like my vinaigrette to be somewhat strong in vinegar flavor. If you prefer a sweeter vinaigrette, you may wish to add additional maple syrup).

Combine salad ingredients. In a large bowl gently combine the chopped romaine lettuce, sliced red onion, and sliced tomatoes.

Toss and serve. Drizzle the salad with half of your prepared vinaigrette and gently toss to combine. Add additional vinaigrette, if desired. Best served immediately.


As long as they're ripe and fresh, this salad is delicious with any type of tomato: cherry tomatoes, heirloom tomato, garden tomatoes, etc.

Feel free to swap the red wine vinegar for balsamic vinegar.

Add some fresh herbs like fresh basil leaves, oregano, or thyme.

Mediterranean Cauliflower Salad

Simple and bright cauliflower salad, prepared Mediterranean-style with chopped veggies, garlic, and a zippy dressing of fresh lemon juice and extra virgin olive oil. This is a great way to gluten free tabouli!

4.9 from 57 votes

PREP TIME20 mins





CALORIES31.1 kcal


1 head raw cauliflower cut into florets

1 whole bunch parsley stems partially removed

3 to 4 Roma tomatoes very small diced or chopped

1 English cucumber hot house cucumber, chopped

1/2 red onion finely chopped

1 to 2 garlic cloves minced

Kosher salt and pepper

Juice of 2 lemons


Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.

Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.

Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more good toss to combine.

For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later. Enjoy!


Option: If you prefer, you can use a knife to chop the cauliflower into very small florets rather than using the food processor to turn it into cauliflower rice. Very small florets should also absorb the flavors and dressing well.

Leftovers: store leftovers in the fridge in a tight-lid glass container. It should last 3 days or so.

Tossed Green Salad with Vinegar & Oil Dressing

This is a technique more than a recipe since there are no set measurements. Follow along and you'll end up with a far cry from your standard overpowering and heavy oil and red wine vinegar dressing. The first step is obtaining the freshest salad greens as well as your favorite vinegar. I love sherry vinegar, but you can also use lemon juice, champagne vinegar or rice wine vinegar. Balsamic vinegar is too heavy for most delicate lettuces, but you could add a drop or two if you love the flavors.

Course Salad

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 people

Author Lynne


6 cups mixed lettuce washed and spun dry

1 cup fresh kale torn into bite size pieces

sherry vinegar or alternative as suggested in headnote

pinch sea salt

freshly ground black pepper

extra-virgin olive oil


Place the lettuce and kale in large mixing bowl. With freshly washed hands, toss gently as you drizzle in some of the vinegar. Toss well, add a pinch of salt and taste. Add the black pepper to taste.

Taste a lettuce leaf. Does it taste very good acidity? If not, add a little more vinegar, then toss taste again.

While tossing with one hand, add a very small amount of the olive oil. It is easy to overdo it here, so hold back. Then toss and taste. The dressing should be very well balanced and lively.

Banana And Plum/Pluot Smoothie Recipe

The banana and plum smoothie recipe makes one serving. Adjust to the required amount by adding more fruits and liquid.

Achieve a smoothie recipe variation by mixing an orange or peach into your fruit selection.

Prep Time: 5 minutes Cook time: 0 minutes Yield: 1 glass

Category: Dessert Cuisine: New Zealand Suitable: Vegetarian Diet


1 small ripe banana

1 plum or Pluot

1 cup almond milk or a liquid of your choice


Sometimes the fruit is not as sweet as you prefer it to be. Then consider adding a pitted date for natural sweetness. To replace breakfast with a glass of smoothie, add some oats. It will increase the content of slow-burning sustenance and become filling for longer. A spice that boosts the natural flavor and sweetness is vanilla essence and, or cinnamon. A summer fruit combination that works as well is, banana, plum and peach or orange.


1 pitted date and/or

1/4 cup oats

Spice it up

1/4 tsp vanilla essence and/or

1/4 tsp ground cinnamon

Pair it up:

1 orange and/or peach

Step by step:

Fill the blender jar with the peeled, ripe banana and the washed plum with the stone removed.

Add one cup of almond milk or a base liquid of your preference.

Add additional thickener, spices and, or fruit combinations before blending.

Put on the lid of the blender jar and blend the fruits for thirty seconds or until smooth.


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