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Recipes for 8/3/23

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

Bok Choy / Baby Bok Choy


Celery (In Large & Jumbo baskets)

Yellow Onions,


Delicata Squash

Green Leaf Lettuce,

Blueberries (In the Jumbo baskets)


Red D'Anjou Pears, Extra Fancy

Meal 1

Sesame-Ginger Daikon Noodle Soup with Bok Choy, Snow Peas and Shiitake Mushrooms



3 eggs

2 bunches baby bok choy

1 daikon radish (medium)

1 Tbsp. sesame oil

2 tsp. minced ginger (peeled and)

1/3 cup scallions (diced)

3.5 oz. shiitake mushrooms (container, stems removed and tops sliced into ¼” slivers)

3.75 oz. snow peas



4 cups chicken broth (low-sodium)

1 Tbsp. low sodium soy sauce

1 Tbsp. mirin

1 Tbsp. lime juice

1/4 cup cilantro leaves


Place three eggs in a medium saucepan and cover with water and a pinch of salt. Bring to a roaring boil and then turn off the heat and let sit for 12-14 minutes. Rinse the eggs under cold water until they are easily handled. Peel and slice in half. Set aside.

While the eggs are cooking, peel and spiralize the daikon radish, using Blade C and set aside. Chop the ends off the baby bok choy and cut the remainder into 1” pieces. Set aside.

After the eggs are cooked, pour the oil in a large skillet over medium heat and let melt. Once melted, add in the ginger, half of the scallions and cook for 30 seconds or until fragrant. Add in the bok choy, mushrooms and snow peas, season with salt and pepper and cook for 2-3 minutes or until mushrooms sweat. Stir and then add in the chicken broth, raise heat to high and bring to a boil. Once boiling, add in the daikon noodles, soy sauce, mirin, lime juice, lower to medium heat and let cook for 2 minutes or until daikon softens to al dente.

Stir in the cilantro and portion into soup bowls. Top each bowl with a sliced boiled egg and the rest of the scallions.

Roasted Delicata Squash Salad with Warm Pickled Onion Dressing

AUTHOR: Katie Webster TOTAL TIME: 40 minutes YIELD: 4 servings 1x

This Roasted Delicata Salad with Warm Pickled Onion Dressing is a wilt-free no-lettuce salad that makes a fresh and healthy lunch and dinner. It’s filled with healthy vegetables, nuts for protein and topped with a delicious dressing. You can’t go wrong!


2 medium delicata squash

3 tablespoons extra-virgin olive oil, divided

1 1/4 teaspoon coarse kosher salt

1/2 teaspoon freshly ground pepper, divided

3 tablespoons red wine vinegar

2 teaspoons honey (or use agave to make it vegan)

1/4 teaspoon caraway seed

1/4 cup minced red onion

2 cups shredded cabbage

1 large apple, finely diced

1/2 cup chopped celery hearts (preferably with leaves)

1/2 cup chopped toasted walnuts

2 tablespoons Italian parsley, cut into strips (optional)


Preheat oven to 400°F.

Cut delicata in half lengthwise; scoop out seeds and pulp. Cut lengthwise again, and then into 1/4-inch quarter-moons. Toss delicata in a medium bowl with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated. Spread out in a single layer onto a large rimmed baking sheet. Roast, stirring once or twice, until tender and darkened in spots, 16 to 20 minutes.

Meanwhile combine vinegar, honey, caraway, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper in a microwave-safe measuring cup or bowl. Microwave until boiling-hot, 1 to 1 1/2 minutes. Remove from the microwave and stir in onion. Set aside for 10 minutes. Whisk in the remaining 2 tablespoons oil.

Toss cabbage, apple, celery hearts, the hot roasted delicata squash, and the warm pickled onion dressing in a large salad bowl. Divide among four plates and top with walnuts and parsley (if using).

Lettuce carrot salad

Salad can be used as a meal or as a side salad along side other meals. The choice is all yours.


O.2 gms fancy lettuce

3 medium carrots

2 cucumbers

2 medium tomatoes

Assorted bell peppers 1 pc each..optional

1 tsp vinegar

1 tsp virgin oil

to taste Salt

1 satchet of black pepper

Cooking Instructions

Step 1

Clean all your ingredients.

Step 2

Using your hands, tear or cut your lettuce. No shape needed.

Step 3

Dice other ingredients the way you feel good.

Step 4

In a mixing bowl, add them all together.

Step 5

Add olive oil, vinegar, salt n black pepper.

Step 6

Mix well.

Step 7

Put them in a serving salad bowl ready for service.

Step 8


Blueberry Banana Nice Cream

Prep Time: 15 minutes Cook Time: 0 minutes Yield: 4

This vegan blueberry banana nice cream is simply bananas and berries, blended into a healthy spin on ice cream!


2 ripe bananas, peeled and cut into 1-inch rounds

2 cups frozen blueberries

¼ cup coconut milk or natural plain yogurt, plus extra as needed

Maple syrup (optional)

Lemon juice (optional)


Place banana pieces on a tray in a single layer and freeze overnight.

Just before serving, place the frozen banana slices, frozen berries, and coconut milk or yogurt into a food processor and pulse until starting to break up. Scrape down the sides of the bowl and then blend on high until a smooth, creamy ice cream forms. You can add a touch more milk/yogurt to help it process better, but remember that the more liquid you add, the softer the end result will be.

If desired, add a tablespoon of maple syrup and a squeeze of lemon for flavor brightener. Scoop into bowls and serve immediately. The ice cream doesn’t refreeze well, but it’s fast and easy to put together if you have the fruit pre-frozen, so making it fresh shouldn’t be a problem.

Meal 2

Stuffed Delicata Squash with Chicken Sausage-Mushroom Stuffing

Delicata is very versatile, one of my favorite ways to eat it is stuffed with a savory sausage stuffing made with celery, onion and mushrooms – a wonderful contrast to the sweet flavor of the squash.


40 minutes mins

YIELD: 6 Servings

COURSE: Dinner

CUISINE: American


3 small delicata squash (about 16 ounces each, halved and seeded)

olive oil spray

1/4 teaspoon kosher salt

14 oz sweet Italian chicken sausage

3/4 cup chopped onion

3/4 cup chopped celery

4 oz chopped fresh shiitake mushrooms

1 sprig fresh thyme

6 tbsp shredded parmesan cheese

chopped parsley (for garnish)


Preheat oven to 425°F.

Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.

Meanwhile, in a large saute pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.

Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.

Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

Wilted Leaf Lettuce Salad

TOTAL TIME: Prep/Total Time: 15 min.

YIELD: 6 servings.

When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.


4 cups torn leaf lettuce

1 small onion, sliced

3 radishes, sliced

6 bacon strips, diced

2 tablespoons vinegar

1 teaspoon brown sugar

1/4 teaspoon ground mustard

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper


1. In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.

Roasted Root Vegetables & Onions with Horseradish Sour Cream

What’s the root cause that makes this veggie dish so tasty? Goldies, of course. They’re delicious in any recipe — including those calling for cooked onions.


6 to 8 servings COURSE: Side


For vegetables

6 cups root vegetables, peeled and cut into 1-inch pieces (carrots, parsnips, turnips, rutabaga, celery root and winter squash, such as butternut, delicata, acorn)

2 cups Brussels sprouts, trimmed and halved

1 cup baby red potatoes, halved

2 large Goldies™ yellow onions, peeled and quartered*

3 Tbsp olive oil

Salt and pepper, to taste

For horseradish sour cream

1 cup sour cream

1 to 2 tsp prepared horseradish

1 tsp fresh lemon juice

Salt and cayenne pepper, to taste


1. For vegetables, preheat oven to 450°F with racks in center and lower third of oven. Arrange vegetables in single layer on two or three large baking sheets; drizzle each sheet with 1 to 1-1/2 tablespoons of oil and season with salt and pepper. Stir vegetables to coat with oil and seasonings.

2. Roast vegetables on middle and lower racks 15 minutes; stir and alternate pans on racks. Continue roasting 15 minutes or until vegetables are browned and tender.

3. For horseradish sour cream, stir all ingredients together to blend. (Horseradish sour cream may be made up to 2 days in advance and chilled until serving.) To serve, transfer vegetables to serving dish. Serve with horseradish sour cream on the side.

Tofino Banana-Pear Muffins

2-3 large very ripe bananas

1/2-3/4 cup sugar, white or brown

2 large eggs

2-4 Tbsp. canola or olive oil

1 tsp vanilla (if you have it)

1 ½ cups all-purpose flour, or half all-purpose and half whole wheat

1 tsp baking soda

pinch salt

1 ripe pear, roughly chopped (don't bother peeling it)

½ cup chopped walnuts


Preheat oven to 375 F.


In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed - don't worry about getting all the lumps out. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts, or whatever additions you are using, and stir just until combined. Don't overmix, or your muffins could be tough.


Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full. If you like, sprinkle the tops with coarse sugar. Bake for 20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.

Meal 3

Black Bean Salad with Shredded Carrots

A quick and tasty meal or side!

Prep Time 15 minutes minutes. Total Time 15 minutes minutes

Servings 8 people

Author Recipe adapted from: National Food Service Management Institute


1 can Black Beans 15 ounce can; rinsed and drained

½ cup Red Bell Pepper Diced

½ cup Corn Fresh or frozen

1 Tablespoon Cilantro Coarsely chopped

2 Tablespoons Green Onions

¼ cup Southwestern Salad Dressing

8 leaves Lettuce Washed

½ cup Carrots Shredded


Combine black beans, red pepper, onion, corn, cilantro, and green onion. Toss with salad dressing.

Spoon the black bean salad into lettuce cups. Top with shredded carrots.


Roasted Delicata Squash Soup with Chili Oil

Serves 4.

Soup Ingredients:

1 delicata squash

1 tablespoon olive oil, divided

2 medium carrots, sliced

2 celery stalks, sliced

1 large red onion, chopped

½ teaspoon kosher salt

4 cups chicken or vegetable broth

1 bay leaf

1 teaspoon cumin

Chili Oil Ingredients:


2 hot peppers, halved (jalapeno, habanero, cayenne, chipotle, etc.)

2 tablespoons olive oil, divided

½ teaspoon kosher salt


Preheat oven to 350 degrees.

Halve the squash, and remove the seeds. (A grapefruit spoon is perfect for de-seeding.) Place the squash in a roasting pan and drizzle with 2 teaspoons of olive oil.


Bake for 25-30 minutes, or until fork tender.

In a medium saucepan, saute the carrots, celery and onion together over medium heat with remaining olive oil and salt. When the vegetables are softened, about 8-10 minutes, add the broth, bay leaf and cumin. Remove the flesh of the roasted squash with a large spoon and add to the soup. Reduce heat to low, and simmer for 10 minutes.

Turn heat off and let cool for 10 minutes.

Place peppers in a small roasting pan and drizzle with 1 teaspoon of olive oil. Bake until softened, about 10 minutes. Place the peppers in a blender with remaining olive oil and salt. Process until smooth.

Pour cooled soup into a blender and process to desired consistency.

Serve soup topped with chili oil.

Spiralized Daikon with Miso-Ginger Broccoli and Baby Bok Choy

Broccoli and baby bok choy cooked together in an Asian sauce and topped over spiralized daikon.

Course Main Course

Cuisine Asian

Cook Time 15 minutes minutes

Servings 2

Author Tiffani Wells


1 lb broccoli florets (or a combo of both florets and trimmed stem pieces)

2 heads *baby boy choy, or about 1 lb regular bok choy Whites and greens separated and cut into bite-sized pieces.

10 oz spiralized daikon either chilled or at room temperature

1/2 cup coconut aminos You can substitute gluten free tamari or soy sauce, but coconut aminos is sweeter so you may also need to add a little maple syrup to taste.

2 Tbsp white miso paste

2 Tbsp toasted sesame oil

2 tsp fresh ginger, minced

1 tsp garlic, minced (about 2 cloves)

2 tsp tapioca starch or arrowroot powder (optional for thickening)

1 tsp toasted sesame seeds (optional)


In a medium mixing bowl, whisk together the coconut aminos, miso paste, sesame oil, ginger, and garlic.

Add the sauce to a large skillet over medium-high heat. Once it reaches a high simmer, add in the broccoli and the bok choy whites. Cover with a lid and turn heat down to medium-low, or to where appropriate for the veggies to stay at a light simmer. Let them steam for 5 - 10 minutes until the broccoli is almost to your desired tenderness, yet still a little firm.

Remove lid and turn the heat back up. Add the bok choy greens to the skillet. If desired, sift in tapioca starch or arrowroot powder to thicken the sauce and whisk to combine. Sauté until greens are wilted and broccoli is to your desired tenderness.

Serve the cooked veggies over bowls of raw, spiralized daikon. Pour over the remaining sauce and sprinkle with toasted sesame seeds if using.


*It's also delicious to substitute 2 cups packed, fresh spinach for the bok choy, or use half and half!

Blueberry Vanilla Pear Clafoutis

Fans of rustic French desserts will love this blueberry pear clafoutis made with a smooth vanilla bean custard! A lovely late summer twist on the classic French Cherry Clafoutis, easy to make and the perfect highlight to end a dinner party.

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Servings 4 Calories 232 kcal. Author Mahy


1-2 tsp butter for greasing your baking dishes

1 teaspoon sugar for dusting the baking dishes

2 eggs

1/3 cup light brown sugar

1/2 vanilla bean seeds or 1 teaspoon of vanilla extract

3/4 cup half and half

1 pinch salt

3 tablespoons all-purpose flour

1 large pear or 2 small ones

1/4 cup fresh or frozen blueberries ( do not thaw if frozen)


Preheat the oven to 375 F.

Butter 2 large or 3 small baking dishes and dust them with the granulated sugar. Shake out any excess sugar.

Peel and core the pear and slice it to about 1/8th of an inch thick slices and arrange it on the baking dish. Scatter the fresh or frozen blueberries around and on top of the pears.

In the jar of a blender, combine the half and half, brown sugar, flour, vanilla, eggs and salt and blend for a minute until the batter is smooth.

Pour this batter over the pears and don’t worry if they start to float.

Bake for 18-20 minutes until the custard is puffed, slightly golden and set. It should not jiggle.

Cool for a few minutes and enjoy warm or chilled.

Serve dusted with confectioner’s sugar if desired.


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