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Recipes for 9/1/22

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

Green Kale

Cauliflower (In the large & Jumbo baskets)

Bi-Color Corn,

Green Bell Peppers, large

Delicata Squash,

Zucchini, Fancy, Fresh Marjoram (In the Jumbo baskets)

Braeburn Apples, Extra Fancy

Fresh Lemons Bananas

Entrée ( Main Course)

Hearty Kale, Bean, and Zucchini Soup

Our Hearty Kale, Bean, and Zucchini Soup is a delicious, comforting way to enjoy the harvest! Adding kale, and any leafy greens, to soup is a great way to get extra vitamins and minerals into your diet.


1 package (1 pound) dried beans for soup

2 onions, chopped

1 teaspoon minced garlic

8 cups chicken, beef, ham, or vegetable stock

1 cup tomato sauce or stewed tomatoes

3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces

1 zucchini, quartered and diced

3 tablespoons coarsely chopped cilantro

salt and freshly ground black pepper, to taste


Rinse beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup pot. Add onions, garlic, and stock. Bring to a boil, reduce heat, and simmer for 1-1/2 hours, or until beans are cooked through but still retain some texture. Add tomato sauce, kale, and zucchini. Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add cilantro. Taste, then season with salt and pepper.

Side #1

Grilled Marjoram Corn


1/2 tsp lime juice

24 fresh marjoram sprigs


Soak corn in cold water for 20 minutes. Meanwhile, in a small bowl, combine the minced marjoram, lime juice, 1/3 cup butter and 1/4 teaspoon salt; set aside. Carefully peel back corn husks to within 1 in. of bottom; remove silk. Combine the remaining butter and salt; spread over corn. Top with marjoram sprigs. Rewrap corn in husks and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove marjoram sprigs. Serve corn with reserved butter mixture. Yield: 6 servings.

Side #2

Cauliflower Rice-Stuffed Peppers

Slash the calories and carbs of traditional stuffed peppers by swapping white rice for cauliflower "rice." The riced cauliflower is hearty and won't turn to mush during baking. Use an assortment of red, yellow, orange, and green peppers to make an appealing presentation.

Total:1 hr Servings:4


4 large bell peppers (about 2 pounds)

2 cups small cauliflower florets

2 tablespoons extra-virgin olive oil, divided

Pinch of salt plus 1/2 teaspoon, divided

Pinch of ground pepper plus 1/4 teaspoon, divided

½ cup chopped onion

1-pound lean ground beef

2 cloves garlic, minced

½ teaspoon dried oregano

1 (8 ounce) can no-salt-added tomato sauce

½ cup shredded part-skim mozzarella


Preheat oven to 350 degrees F.

Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside.

Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl.

Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat.

Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese.

Bake until the filling is heated through, and the cheese is melted, 20 to 25 minutes.


Easy Lemon Cream Pie

Easy Lemon Cream Pie is loaded with a smooth lemon filling that's made with 5 ingredients. Baked with a gluten-free gingersnap crust, and topped with sweet, whipped cream, this easy dessert is lemony-delicious in every bite!

PREP TIME10 minutes COOK TIME25 minutes TOTAL TIME35 minutes


For Pie Crust:

1 + 1/2 cups crushed ginger snap cookie crumbs (about 24 little cookies)

4 Tbsp. unsalted butter - melted

1 Tbsp. dark brown sugar

For the Pie Filling:

1 can (14-ounce) (396 grams) of condensed milk

3 egg yolks

1/2 cup (142 grams) Greek (O-Fat ) Yogurt

3/4 tsp. vanilla extract

1/2 cup lemon juice

1 Tbsp. lemon zest

For the Whipped Cream:

1 cup heavy cream

1/4 tsp. lemon extract (or 1 tsp. of vanilla extract)

1 Tbsp. of powdered sugar, to sweeten and thicken


For the Pie Crust:

Preheat the oven to 375 degrees F (190C). In a small mixing bowl, stir crushed cookie crumbs with brown sugar and melted butter.

Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust for about 5 to 8 minutes, until it is just beginning to golden. Remove and set the pie to cool the crust completely on the wire rack.

For the Lemon Filling:

In a large mixing bowl, blend medium-speed, condensed milk with egg yolks, for about 2 minutes. Add in the vanilla extract and Greek yogurt, and blend for about 1 minute,

Pour in the lemon juice and lemon zest and blend for 1 minute, until well combined. Slowly pour the mixture into the crust.

BAKE on the middle rack, for 15 to 20 minutes, until the pie is golden around the edges.

Remove from the oven and allow the pie to cool completely on a wire rack. Then cover with clear wrap and chill for at least 3 hours or more to set, or overnight is best!

Directions to make the Whipped Cream:

In a mixing bowl, pour the heavy cream and beat on high speed for about 2 minutes.

Add the extract and powdered sugar and continue to beat the cream until it forms stiff peaks, about 4 to 5 minutes.

Cover and chill until you are ready to spread onto the pie.

Yields: 8 to 10 servings

Can we make this pie “dairy-free”?

Yes, you can use Dairy-Free Sweetened Coconut Condensed Milk, and plant-based yogurt, both are available at most supermarkets or on amazon.

Meal #2

Entrée (Main Course)

Delicata Squash and Bell Pepper Skillet (Hearty & Wholesome)


1 small Delicata squash, seeded and sliced

1 tbsp extra virgin olive oil

2 small bell peppers, diced

1/2 medium onion, diced

1/2 tsp chili powder

1/2 tsp cumin

Salt and freshly ground pepper

1 cup fresh spinach

2-3 eggs


Preheat the oven to 375 degrees F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the squash, cover, and cook for 6-8 minutes, stirring occasionally. Remove the cover and stir in the peppers and onion. Sauté for 3-4 minutes. Sprinkle with chili powder, cumin, salt and pepper. Stir in the spinach and wilt.

Make two or three small wells in the squash mixture and crack an egg into each. Transfer the skillet to the oven and bake for 7-10 minutes or until the eggs are set. Serve immediately.

Side #1

Apple and Corn Salad / Easy Apple Salad


3 Cups boiled corn ((Fresh or frozen))

2 Apples cored and chopped

2 Cups baby spinach chopped

1 Bell pepper chopped

1 tablespoon olive oil

3 – 4 tablespoon lime juice ((Or as needed))

Salt to taste

Freshly ground black pepper to taste

½ teaspoon Chat Masala powder

¼ teaspoon cayenne pepper ((Optional))

2 tablespoon coriander leaves finely chopped

2-3 tablespoon crumbled Paneer or Goat Cheese ((Optional))


Prepare all the ingredients and chop the apples in the last to prevent the browning of the apples.

In a large bowl take everything except crumbled Paneer or Goat cheese. Toss or mix to combine everything well.

Cover the bowl tightly and let it chill until the time of serving. When ready to serve, sprinkle crumbled Paneer or cheese and enjoy.

This salad is best served at the same day of making and keep the leftover in the fridge for up to two days.


Corn: I have used frozen corn and boiled them as per the instruction on the package. If you want, you can skip the boiling and use thawed frozen corn in the recipe.

Apples: In this salad, I have used Gala apples, which are crisp, sweet, and sour. But you can use your favorite apples for this salad. Make sure to chop the apples at last to prevent the browning of apples. Or, after chopping apples, immediately squeeze some lime or lemon juice to prevent browning.

Baby Spinach: I love baby spinach in my salad, but you can skip it if you don’t want to use it. Or you can also add other greens, like spring mix or baby kale.

Coriander: Adding fresh coriander leaves enhances the flavors, but other fresh herbs like parsley or mint can also be added.

Chat Masala Powder: I love to use chat masala in my fruit salad. And I have added in this salad too, which brings a nice Indian flavor. However, you can skip it if you don’t have it or don’t prefer it.

Paneer or Goat Cheese: Adding a little bit of crumbled Paneer or cheese makes the salad creamy and delicious. Simply leave it out for the vegan diet.

Side #2

zucchini risotto

2 medium zucchinis, grated

2 tablespoons unsalted butter, or olive oil

1 large shallot, diced

2 cloves garlic, minced

1 cup arborio rice

½ cup white cooking wine

2 teaspoons fresh thyme

4 cups vegetable stock, substitute chicken stock or water

½ cup parmesan cheese, shredded

1 tablespoon lemon zest

2 teaspoons lemon juice

salt and pepper, to taste

microgreens, for garnish


In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.

Using a large box grater, finely grate the zucchini and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant.

Add in the grated zucchini and cook down for about 10 minutes until soft and tender.

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed, and the rice is fully cooked.

Stir in the parmesan and lemon juice. Then taste and add salt and pepper if needed.

Garnish with microgreens and lemon zest and enjoy!

This risotto is already vegetarian, but you can also make it vegan by just omitting the parmesan and swapping out the butter for olive oil! It’s still creamy and tasty without the cheese!

Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.

You can use water instead of vegetable broth/stock, but your risotto will be a little less flavorful.

Mexican Roasted Broccoli


Refreshing Lemon Banana Smoothie



1,5 cup almond milk (can be replaced with coconut milk or other plant/nut milk of your choice)

1 lemon + lemon zest for decoration

1 banana (large)

1/4 tsp vanilla extract

1 tbsp honey (or other natural sweetener of your choice)

peppermint (for decoration)



Wash the lemon thoroughly.

Cut the lemon in two parts. Zest one lemon's part (for decoration) and squeeze the juice out of it.

Pour almond milk and lemon juice into the blender jar. Add the banana, honey, and vanilla extract.

Process until smooth.

Pour the lemon smoothie into glasses. Add ice cubes and decorate with lemon zest and fresh peppermint leaves.

Note: for this recipe I used vanilla flavored sweetened almond milk. If you use unsweetened milk, the nutritional values of your smoothie might differ from mine

Meal # 3

Entrée (Main Course)

Roasted Delicata Squash Kale Salad

Serves: serves 2 as a main dish, 4 as a side


1 Delicata squash, halved lengthwise and seeded, sliced into ½-inch segments

1 small red onion, sliced into wedges

1 (15-ounce) can chickpeas, drained and rinsed

2 whole garlic cloves

½ tablespoon extra-virgin olive oil, plus more for drizzling

1 tablespoon fresh lemon juice

Sea salt and freshly ground black pepper

about 6 leaves of lacinato kale, thinly sliced

1 cup cooked farro* (see note)

1 gala apple, diced

¼ cup dried cranberries

¼ cup pepitas

maple tahini sauce:

¼ cup tahini

1 tablespoon apple cider vinegar

1 teaspoon maple syrup

3 tablespoons warm water, more as needed

sea salt and freshly ground black pepper


Preheat the oven to 400°F and line 2 baking sheets with parchment paper. Assemble the Delicata squash, red onion and garlic cloves (still in their paper) on one sheet and the chickpeas on the other. Toss with a drizzle of olive oil and several pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.

Make the tahini sauce: In a small bowl, combine the tahini, apple cider vinegar, maple syrup, water and pinches of salt and pepper and stir. If the sauce is too thick, stir in more water until it is a drizzle consistency. If it’s too thin, let it sit for several minutes to thicken.

In a large mixing bowl, combine the ½ tablespoon of olive oil, lemon juice and a few pinches of salt and pepper. Peel the roasted garlic cloves and smush the softened garlic into the olive oil mixture. Add the kale and gently massage it until it’s lightly wilted and tender. Stir in the farro and a generous drizzle of the tahini sauce. Add the roasted Delicata squash, red onions, chickpeas, apple, cranberries and pepitas. Season to taste and add more dressing, if desired.


*I cook my farro, like pasta, in boiling water until it's tender and chewy but not mushy. The timing really varies - sometimes it's done in 20 minutes, sometimes it takes as long as 40. Drain and set aside to dry before adding to the salad.

Side #1

Cauliflower-Kale Soup, with Crispy Kale Topping


1 large head cauliflower, trimmed and cut into florets

5 Tbs. (3 fl. oz./80 ml) olive oil

Kosher salt and freshly ground pepper, to taste

1 large bunch curly kale, stems removed, leaves torn into 1-inch (2.5-cm) pieces

1 yellow onion, diced

2 celery stalks, diced

3 garlic cloves, minced

7 cups (56 fl. oz./1.75 l) chicken or vegetable broth

1/3 cup (1 3/4 oz./50 g) pine nuts, toasted


Preheat an oven to 450°F (230°C). In a large bowl, toss the cauliflower with 2 Tbs. of the olive oil and season with salt and pepper. Place on a baking sheet. Transfer to the oven and roast, stirring occasionally, until the cauliflower is tender, and the edges are browned and crisp, about 22 minutes. Reduce the oven to 300°F (150°C). In a bowl, toss half of the kale with 1 Tbs. of the olive oil and season with salt. Place on a baking sheet. Transfer to the oven and roast, stirring once halfway through, until the kale is crispy, 26 to 28 minutes. Meanwhile, in a Dutch oven over medium heat, warm the remaining 2 Tbs. olive oil. Add the onion and celery and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with salt and pepper. Add the cauliflower and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low, cover and cook for 10 minutes. Stir in the remaining kale, increase the heat to medium and cook, uncovered, for 10 minutes. Working in batches, puree the soup until smooth. Return the soup to the pot and adjust the seasonings with salt and pepper. Ladle the soup into individual bowls. Top with the crispy kale and pine nuts and serve immediately. Serves 6 to 8.

Side #2

Jean's Zucchini Salad

Prep:30 mins Total:1 hr 30 mins Servings:5



1 ½ cups thinly sliced zucchini

½ cup thinly sliced celery

¼ red onion, thinly sliced

¼ green bell pepper, thinly sliced


6 tablespoons white sugar, or to taste

¼ cup rice vinegar

2 tablespoons water

3 tablespoons vegetable oil

1 teaspoon vegetable oil

1 tablespoon wine vinegar

½ teaspoon dried basil

¼ teaspoon salt

⅛ teaspoon ground black pepper


Mix zucchini, celery, red onion, and bell pepper in a bowl.

Whisk sugar, rice vinegar, water, both amounts of vegetable oil, wine vinegar, basil, salt, and black pepper together in a separate bowl. Drizzle dressing over zucchini mixture; toss to coat. Refrigerate until chilled, 1 to 2 hours.



Cooking Time 40 MINUTES Servings 4-6 SERVINGS


For filling:

4 Braeburn apples, peeled, cored, and sliced

1/2 cup brown sugar

1/2 cup apple juice

Juice of 1/2 lemon

1 Tbsp flour

For topping combine:

1/4 cup butter, melted

2 Tbsp. flour

Preheat oven to 350 degrees F. Mix filling ingredients in a bowl. Place in a 8 by 8 inch baking pan. Sprinkle topping evenly over filling. Bake in until golden brown and bubbling, about 30-40 minutes. Serve warm with vanilla ice cream, frozen yogurt, or lightly whipped cream.


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