top of page

Recipes for 9/8/22

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

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