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Recipes for 9/8/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Kale Artichokes (In the large & Jumbo baskets)

Broccoli Crowns Rainbow Carrots Portabella Mushrooms Celery

Russet Potatoes Bartlett Pears Bananas Pineapple (In the Jumbo baskets)

Meal #1

Entrée ( Main Course)

Broccoli and Kale Stir Fry with Sliced Almonds

Get your greens fix with this quick kale and broccoli stir-fry, which gets a little crunch from sliced almonds.

Total time 15 mins Serves 4


2 tablespoons extra-virgin olive oil

2 medium shallots, peeled and sliced

1 1/4 pounds broccoli crowns, stems peeled, and heads cut into quarters

1/2-pound kale, de-stemmed and roughly chopped

Zest of 1 medium lemon

Juice of 1/2 medium lemon, about 1 tablespoon

2 ounces freshly grated Parmigiano Reggiano, about 1/2 cup

1/4 cup sliced toasted almonds

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste


Heat a large skillet over medium heat. Add the oil then add the sliced shallots. Cook shallots until soft and lightly browned, about 2 minutes.

Increase heat to medium-high. Stir in the broccoli and cook for 2 minutes. Stir in the kale, and continue cooking until the broccoli is tender, about 3 minutes. Remove from the heat.

Stir in the lemon zest, lemon juice, cheese, and almonds. Season with salt and pepper to taste and serve warm.

Side #1

Raw Artichoke, Celery, and Parmesan Salad

Top of Form


3 Tbsp. extra-virgin olive oil

3 Tbsp. fresh lemon juice

Kosher salt and freshly ground black pepper

12 baby artichokes (about 1 lb.), stems trimmed

1 cup thinly sliced celery

3 Tbsp. chopped fresh flat-leaf parsley

2 Tbsp. chopped fresh mint

2 oz. shaved Parmesan


Whisk oil and juice in a medium bowl. Season dressing with salt and pepper. Working with 1 artichoke at a time, break off outer leaves until only pale-green ones remain. Cut 1/2" off the top; trim dark-green parts around stem and heart. Slice lengthwise very thinly and toss in dressing. Repeat with remaining artichokes. Mix in celery and remaining ingredients. Season with salt and pepper. Transfer to a platter and top with cheese.

Side #2

Kale Mango Pineapple Ginger Smoothie

Servings 2

Author Beautiful Eats & Things


1 and ½ cups Organic Kale Greens

1 cup fresh or frozen mango chunks

4 slices pineapple

½ inch raw ginger root

½ cup plain Greek yogurt

½ cup coconut water or more for a thinner consistency

Optional: 1 tbsp honey


Place all the ingredients in a high-speed blender and blend on high for 1 to 2 minutes, or until smooth and creamy. For a thinner smoothie, add more coconut water until desired consistency is reached.




PREP TIME:20 mins COOK TIME:35 mins

TOTAL TIME:55 mins



2 large ripe bananas, (the riper the better) sliced into 1/2″ pieces

1 1/2 cup diced and peeled ripe pears, 1-/2 inch dice

5 tablespoons pure maple syrup

1 cup uncooked quick oats*

5 tablespoons chopped walnuts

1/2 tsp baking powder

1 tsp cinnamon

pinch of salt

1 cup fat-free milk, or dairy-free milk such as almond or soy

1 large egg

1 teaspoon vanilla extract

*check labels for gluten-free


Preheat the oven to 375° Lightly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Top with the pears, 1/4 teaspoon of the cinnamon, 2 tablespoon of the maple and cover with foil.

Bake 20 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of the walnuts, baking powder, 1/2 teaspoon cinnamon, and salt; stir together.

In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.

Remove the fruit from the oven, then pour the oat mixture over the baked fruit.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.

Sprinkle the remaining 1/4 teaspoon cinnamon and walnuts over the the top.

Bake the oatmeal for about 35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Meal #2

Entrée (Main Course)



1 yellow onion

1 large carrot

3 medium potatoes (about 1 lb.)

2 large portobello mushrooms (or 8 oz. cremini/button)

1/2 cup green/brown lentils

4 cups vegetable broth

3 Tbsp. tomato paste

2 Tbsp. tamari

2 tsp. garlic powder


Fresh parsley for serving

Spinach or kale, to stir in at the end


Dice onion and carrot. Cut potato into 1/2-inch to 3/4-inch cubes. Slice portobello mushrooms.

In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more liquid as needed.)

When onions are translucent, add garlic powder, carrots, potatoes, and mushrooms. Stir and sauté for 2 minutes.

Add 4 cups broth, tomato paste, and tamari. Rinse lentils well and add to pot.

Increase heat to bring to a light boil.

Reduce heat, cover, and simmer for about 25-30 minutes or until lentils are cooked through.

Salt/pepper to taste as needed (or add more tamari). Garnish with fresh parsley before serving if desired.


Variations: Add leeks, celery, spinach/kale, bay leaves (remove before serving) or other herbs like thyme, rosemary, parsley, etc.

Leftovers: This is a great meal for leftovers as it tastes even better the next day as the flavors blend & intensify.

Omit mushrooms: If you're not a fan of mushrooms, simply omit and increase lentils to about 3/4 cup or 1 cup (depending on desired thickness).

Side #1

Broccoli and Celery Slaw

Total: 1 hr Prep: 15 min Inactive: 30 min Cook: 15 min

Yield: 6 servings

Ingredients 1 medium head broccoli, stalks thinly sliced and florets chopped

4 celery stalks, thinly sliced on the diagonal

1/2 medium red onion, thinly sliced

1/2 cup mayonnaise

1 lime, zested and juiced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

2 teaspoons sugar

Kosher salt and freshly ground black pepper

1/2 cup golden raisins


Combine the broccoli, celery, and red onion in a large mixing bowl.

To prepare the dressing, in a small bowl combine the mayonnaise, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine.

Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving.

Side #2

Marinated Artichoke Hearts

Freshly marinated artichokes hearts are much more flavorful than the 'store' purchased varieties. The process is not too difficult and rewarding.

If you are using fresh artichokes

Steam the artichokes and remove leaves. Place the leaves in a plastic bag and seal tightly. They can be eaten later chilled with a nice aioli. Remove the choke and trim as desired. You can leave the chokes whole or cut them in half vertically through the stem.

24 small to medium artichokes, trimmed and steamed

1 cup wine vinegar

1 cup olive oil (*virgin, not extra virgin)

4 cloves fresh garlic, minced OR 1/2 teaspoon garlic powder

3 tablespoons minced fresh Italian parsley

Mix wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover, and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 24 whole chokes. *Extra virgin olive oil may become too dominate in flavor so virgin olive oil is preferred.

Additional Notes

(You can substitute frozen artichoke hearts which should be prepared according to the package directions) Don't overcook or they may get mushy.

Mexican Roasted Broccol



Yield: 2-4 serving

One ¼- to ½-inch piece fresh ginger, peeled

One 16-ounce bag frozen unsweetened pineapple chunks; or 4 to 5 cups home frozen fresh pineapple or other fruit

¼ teaspoon almond extract

Pinch of salt

5 tablespoons sugar, or to taste

Juice of ½ large lemon

3 tablespoons water, or more as needed


With the food processor running, drop the ginger through the feed tube. Process for 1 second. Then add the pineapple, a few chunks at a time. Finally, add the almond extract, salt, sugar, lemon juice, and water. Continue pureeing, stopping to scrape down the sides of the bowl as needed. Process until the sorbet is smooth as cream. If it is very stiff, add another tablespoon of water. Once the sorbet is smooth, spoon it into glasses or bowls and serve immediately.

Meal # 3

Entrée (Main Course)


YIELD: 2-3 Servings

Bottom of Form

It's getting winter, so it's time to make Dutch Boerenkool: a dish of mashed potatoes with kale. We Dutchies love to eat this traditional Dutch dish.

PREP TIME10 minutes COOKING TIME30 minutes TOTAL TIME40 minutes


1.33 lbs. of potatoes (about 6 potatoes)* (600 grams)

0.66 lbs. of chopped kale (300 grams)

1.4 tbsp of (vegan) butter (20 grams)

1 vegetable stock cube**

Pepper and salt

2 onions (optional)

Vegetarian / vegan bacon or mushrooms (optional)

Vegetarian / vegan smoked sausage (optional)

(vegan) mustard / piccalilli / pickles (to serve)

homemade (vegan) gravy (optional)


Boil the kale, with vegetable stock and water, in a large pan.

Peel the potatoes and add to the kale after 10 minutes. Boil the kale and potatoes together for at least another 20 minutes.

Prepare the smoked sausage according to the packaging. Make gravy now if you like to eat the dish with gravy.

Chop and fry the onions in a frying pan, possibly with bacon or mushrooms.

Drain the kale and potatoes and collect the cooking water.

Return the kale and potatoes to the pan and add the butter/margarine (cubed). Also add salt and pepper, to taste.

Mash everything creamy. Is it still too dry? Add some cooking water.

We like to scoop the onion mixture through the mashed potatoes with kale, but you can also serve it as a side dish.

Serve the dish with gravy, sausage, mustard/piccalilli/pickles and enjoy!

Side #1

Mushroom, Celery and Pear Salad with Maple Dressing

Sharp celery, sweet pears and maple syrup bring out the richness in portobello mushrooms.

Servings: 4


3 portobello mushrooms; scrape out gills with a spoon, and slice thinly

2 celery stalks, cut into thirds and then lengthwise into batons

1 pear, cored and thinly sliced

3 tablespoons walnuts, broken into large pieces

8-10 leaves butter lettuce, torn into bite-size pieces

1 tablespoon cider vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon maple syrup

Salt and pepper to taste