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Recipes for Basket 3/19/21

The following recipes are 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


ENTRÉE (Main Course)



Whether you're vegetarian or not, this Ultimate Veggie Sandwich is so packed with flavor you won't even miss the meat! From the onion & chive shmear to the sprouts and crunchy seeds + all the veggies in between you're going to want this for lunch daily!


4 slices Dave's Killer Bread Organic Seeded Honey Wheat or equivalent

1/2 c. spinach

2 slices pepper jack cheese

2 slices Swiss cheese

4 tbsp. mashed avocado mixed w/1 tsp. fresh lemon juice & salt to taste

1/2 cucumber thinly sliced

1 Roma tomato thinly sliced

1 c. alfalfa sprouts

1 tbsp. sunflower seeds


2 oz. cream cheese softened

3 tbsp. non-fat plain Greek yogurt

2 green onions chopped

1 tbsp. fresh chives chopped

1/8 tsp. onion powder

1/8 tsp. garlic powder



In a small bowl mix together all of the ingredients for your chive and onion spread.

Reserve until needed.


Lightly toast bread. Once cooled, on one slice spread a thin layer of chive & onion spread.

Top with spinach, cheese, mashed avocado (plus 1 tsp fresh lemon juice & salt to taste), cucumber, tomatoes, and sprouts.

Sprinkle on the sunflower seeds. Spread thin layer of chive & onion spread on another slice of bread and top your sandwich. Enjoy!

The Ultimate Veggie Sandwich


There are a lot of great varieties of whole wheat bread out there that would also work well for this recipe.

You'll want to be sure to seek out breads that are made with whole wheat as the first ingredient (wheat flour and enriched wheat flour are not whole wheat!). You'll also want to avoid any breads containing high fructose corn syrup, as well as any ingredients that are man made and hard to pronounce.

Sprouts are becoming more and more popular, and are typically located in the refrigerated section near the fresh herbs, bagged salads, and dressings.

You can also grow your own sprouts at home! Here's a great how-to guide that'll have you sprouting in no time.

Instead of making your chive & onion spread from scratch, you can purchase a whipped chive cream cheese spread at your local grocery store, near the cream cheese.

You can also save some time by slicing your avocado onto your sandwich, rather than mashing it.

Because this sandwich is filled with fresh produce, you probably won't want to make it more than a day ahead of time.

For maximum flavor, you'll want to mix the avocado with 1 tsp of fresh lemon juice and salt to taste. The lemon juice will help prevent the avocado from browning as quickly.

Romaine lettuce, baby chard, or baby kale leaves would also work great in place of spinach!

Side #1

Cucumber Radish Pickled Salad


2 cups radishes, thinly sliced

1 medium red onion, thinly sliced

1 cucumber, thinly sliced

¼ cup olive oil

½ cup white vinegar

½ cup white sugar

1 teaspoon salt

½ teaspoon pepper


Slice all the vegetables and transfer to a bowl.

In a separate bowl, combine all the ingredients for the dressing. Pour over the vegetables and toss gently.

Cover the bowl with plastic wrap and store in the fridge for a minimum of 2 hours until you are ready to serve.

Side #2


Cinnamon Apples recipe that's simple to make & spiced with cinnamon & nutmeg. Fried with butter & brown sugar, they taste incredible.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4


2 large apples

2 TBSP butter

splash of lemon juice

2 TBSP brown sugar

1/4 tsp cinnamon

dash of nutmeg

1/2 tsp cornstarch

1/4 cup water


Peel and slice apples. Melt the butter in a skillet over medium heat. Add apples and splash with lemon juice. Cook for 10 minutes.

Increase heat to medium-high. Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Sprinkle on the brown sugar and spices. Stir to combine. Cook another 4-5 minutes, until syrup has thickened, and apples are crisp tender.


Tangerine Sorbet

About 1 quart (1L)

4 cups (950ml) freshly squeezed tangerine juice (about 10 to 14 citrus fruits, depending on size),

1 cup (200g) or 3/4 cup sugar (150g) and 2 tablespoons light corn syrup sugar,

zest of one or two tangerines

optional: 2 teaspoons orange liqueur, such as Cointreau or Grand Marnier

1. Mix 1 cup (250ml) of the juice with the sugar, or sugar and corn syrup, and heat – stirring occasionally – until the sugar is completely dissolved.

2. Remove from heat and pour the mixture back into the tangerine juice. Add the zest and the orange liqueur (if using). Chill the mixture thoroughly, at least 8 hours, or overnight.

3. Freeze the tangerine sorbet mixture in an ice cream maker according to the manufacturer’s instructions.

Meal #2

Entrée (Main Course)


This Spinach Tomato Quiche is always an instant hit! Filled with cheese, spinach, and tomatoes in a flaky crispy crust. The delicious filling is easily adaptable to suit your family’s taste buds.


One 9–10 inch single layer, deep dish crust (store bought or homemade)

10 slices bacon, cooked and crumbled

2 TB olive oil

1 medium onion, chopped

1 (10 oz) package frozen chopped spinach, thawed and squeeze-dried well

1 (8 oz) package fresh mushrooms, chopped

5 large eggs, lightly beaten

1/4 cup whole milk

2 cups sharp cheddar cheese

1/2 tsp kosher salt

1/4 tsp garlic powder

1/4 tsp freshly ground black pepper

4 roma tomatoes, seeded and thinly sliced


Heat oven to 350F, with rack on middle position. Lightly grease a 9-10 deep dish pie pan. Place a single layer prepared pie crust (store-bought from refrigerated section, or homemade) into the pan, pressing well into the bottom and sides of pan. Pinch edges together for a fluted design. [If desired, pre-bake the pie crust by poking holes throughout with a fork and bake 7 minutes, with fluted edges loosely covered with pieces of foil. Let sit at room temp while you continue making filling. I like to pre-bake the shell whenever possible.]

In a large skillet over medium high heat, combine the olive oil and onion, cooking until browned and translucent. Add squeeze-dried spinach and cook until there’s no more excess moisture. Add crumbled bacon and mushrooms. Season with a dash of kosher salt and pepper.

In a large bowl, combine the eggs, milk, cheese, 1/2 tsp kosher salt, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Whisk to combine well. Fold mixture together with the spinach mixture. Pour into prepared pie pan. Top with tomato slices (seed them to avoid juices pooling at the top.)

Bake 40-45 minutes or until center is just slightly loose and edges are set (cover loosely with foil if edges of crust brown too quickly.) Let cool 15 minutes, up to overnight. Best served slightly warm or at room temp.


Feel free to make it meatless by omitting bacon. Fillings are easily adaptable. It’s not absolutely necessary to pre-bake pie crust, but the bottom may be a bit softer if not pre-baked. It’ll still be yummy, though! Quiche can be made the night before, allowed to cool at room temp overnight, and served in the morning. Note that this recipe is for a deep-dish pie. If you’re using a regular size pie pan, you’ll have enough leftover filling for approx. 10-11 crustless muffin size quiches.

Side #1

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

Servings: six.

The tangy lemon vinaigrette in this simple salad contrasts with the cool juiciness of the lettuce and the nutty saltiness of the shaved Parmigiano.


1 medium shallot, minced

3 Tbs. fresh lemon juice

1/4 tsp. granulated sugar

Sea salt and freshly ground black pepper

3 small hearts of romaine or 3 heads of baby romaine

1/4 cup extra-virgin olive oil

1/2 cup shaved Parmigiano Reggiano


In a medium bowl, combine the shallot, lemon juice, sugar, and 1/2 tsp. salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 min.

Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin them dry, and put them in a large bowl.

Slowly whisk the olive oil into the lemon juice mixture (you should have about 1/2 cup vinaigrette). Season with salt, if necessary, and a few grinds of pepper. (This vinaigrette can be made ahead; just whisk to recombine it before using. If you make it more than 2 hours ahead, cover, refrigerate, and bring it to room temperature before using.)

Toss the romaine with enough vinaigrette to lightly coat. Season the salad with salt and pepper to taste. Arrange the leaves on a large platter and sprinkle with the shaved Parmigiano.

Side #2

Sweet Pea and Radish Salad

Prep Time:20 minutes

Cook Time:12 minutes

Servings:5 Servings


Author:Traci York | Vanilla And Bean

Sweet, plump peas shine in this sweet pea salad recipe. Simple to make using fresh or frozen sweet peas, this healthy green pea salad is easily portable and make ahead ready! This recipe is vegetarian + gluten free and easily vegan.


For the Salad:

3 Eggs optional

4 C (283g) Sweet Green Peas fresh or frozen - if frozen, 2 10oz bags will do - if fresh you'll need about 1lb per cup of fresh peas.

1 C (160g) Radishes sliced thin, about one bunch

1/2 C (15g) Chives chopped thin or 2-3 scallions, green parts only

Pea Shoots, Microgreens, or Bibb Lettuce optional for serving

For the Dressing:

1 Tbs Water plus more to thin

1 1/2 tsp Maple Syrup

1 Tbs Apple Cider Vinegar

2 tsp Prepared Horseradish or dijon mustard* see note - add another tsp for more spice

1 Tbs Dijon Mustard *see note

1/2 tsp Fine Sea Salt


Boil the Eggs:

In a medium sauce pot, place eggs in water and bring to a boil. Remove from heat and lid for 10 minutes. Drain and place eggs in cool water. Peel eggs, then chop. Set aside.

For the Salad:

Prepare the Peas (fresh or frozen): Bring a small sauce pot of water to a boil. Meanwhile prepare an ice water bath. Plunge the peas into the boiling water. Blanch the fresh peas for 2 minutes, frozen for 30 seconds (the water does not have to come to a boil again). Drain the peas into a small colander, then set the colander into the ice water bath to halt cooking.

Place the peas into a medium mixing bowl and set in the refrigerator while preparing the remaining ingredients.

For the Dressing:

In a lidded jar, add the olive oil, water, maple syrup, apple cider vinegar, horseradish (if using), dijon mustard and salt. Shake until the ingredients are emulsified.

To Assemble:

To the mixing bowl with the peas, add the radish, chopped eggs, scallions or chives and pour the dressing over the salad (to taste). Add a few twists of fresh ground black pepper and toss the salad. Taste for seasoning adjustment.

Scatter pea shoots or microgreens if using over the top of the salad. Or plate on a bed of bibb lettuce leaves. Garnish with chive flowers if possible.

Refrigerate if time permits for at least an hour prior to serving.

Store in a lidded container, in the refrigerator for up to three days.

No horseradish? No problem. Leave it out and add more dijon instead. If using horseradish look for prepared, (watch those ingredients tho) or a horseradish mustard (that is delicious) and I love the short ingredient list. I use this prepared horseradish mustard on sandwiches, veggies, mashed potatoes and other salad dressings as well. It's delicious!


Bloomin' Apples

We took inspo from the ever popular bloomin' onion and made a just as fun dessert. Though these finished bloomin' apples look insane, they're actually quite easy to make. (Just watch the video!) Because apples can turn brown really quickly, you'll want to brush them with butter and get them in the oven pretty quickly after slicing them. If you want to take your time, squeeze lemon juice all over the cut side to prevent browning. These are also so fun to make in the air fryer!





Cooking spray

4 tbsp. melted butter

1 tbsp. packed brown sugar

1 tbsp. granulated sugar

1/2 tsp ground cinnamon

4 apples

8 chewy caramel squares

Breyers Natural Vanilla ice cream, for serving

Caramel, for drizzling



Preheat oven to 375° and grease a medium baking dish with cooking spray. In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Place cut apples in a small baking dish. Fill each apple with two caramel squares, then brush melted butter mixture on top. Bake until the apples are tender, about 30 minutes.

Serve warm with ice cream and drizzle with caramel.


In a small bowl, whisk together butter, sugars, and cinnamon.

Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core. Using a paring knife, make two circular cuts in apple. Place apple cut side down on a cutting board and slice crosswise, being careful not to cut through the core.

Fill each apple with two caramel squares, then brush melted butter mixture on top. Place cut apples in basket of air fryer. Bake at 350° for 15 to 20 minutes.

Serve warm with ice cream and drizzle with caramel.

Meal # 3

ENTRÉE (Main Course)

Grilled Chicken and Apple Kebabs

This is a super easy, kid-friendly dish that’s a great alternative to traditional hot dogs and hamburgers when it comes to barbecue grilling. Simply combine chicken and apples and skewers and throw on the BBQ. For added color, try using both red and green apples.


3 large apples (try mixing a red and green variety)

3 boneless, skinless chicken breasts

3 tbsp melted butter

3 tbsp cooking oil of choice

Salt and pepper to taste

6 skewers


Cut the chicken breast them into cubed chunks (approximately 8 per chicken breast). Pour the cooking oil into a bowl, add the chicken pieces, salt and pepper and stir to coat. Set aside.

Wash, core and slice the apples into wedges (approximately 8 per apple) and set aside. Brush both sides of the apple slices with melted butter.

Thread apple slices and chicken slices onto the skewers.

Place the skewers on a hot grill and cook until the chicken is done (approximately 6-10 minutes), turning frequently throughout. Serve hot off the grill and enjoy!

Side #1

Spinach-Stuffed Tomatoes


6 medium tomatoes

4 tablespoons butter, divided

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry Or Chopped fresh spinach

3/4 cup dry bread crumbs

1 teaspoon Italian seasoning

1/2 cup shredded mozzarella cheese

1/8 teaspoon garlic salt

1/8 teaspoon pepper


Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain.

Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

Side #2

Mama 's Pea and Apple Salad


2 cups English peas

1 cup shredded Cheddar cheese

3 apples

1 tbsp white sugar (optional)

½ cup mayonnaise, or more to taste

Directions Combine peas, cheese, apples, sugar, and mayonnaise in a bowl .Fold together gently to mix and dissolve sugar.

Chill for at least 30 minutes before serving


Green Pea Cake with Fresh Peppermint: A Delightfully Different Dessert

If carrots, zucchini, and pumpkin can make popular and delicious desserts, why not welcome green peas to world of sweets? Paired with fresh peppermint leaves and a bit of tangy lemon, sweet green peas prove extraordinarily spring-like and scrumptious in this uncommon cake, which sings with citrus and sweet herbal undertones. Its texture reminds one of moist carrot cake, while its flavor offers grassy hints that perfectly highlight the citrus and mint within.

MAKES two 8" cake layers

4 small lemons

1 ¾ cup green peas (about 9.5 ounces), defrosted if using frozen peas, drained if needed

¼ cup (about .25 ounce or 5 grams) fresh peppermint leaves, moderately packed, rinsed and dried, stems removed

5 egg whites

1 cup sugar, divided

1 tablespoon pure vanilla extract

¼ teaspoon mint extract

¾ cup melted coconut oil

1.5 cup flour

½ teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

scraped seeds from one medium vanilla bean or 1/2 teaspoon vanilla bean paste


Preheat oven to 350 F. Lightly grease insides and bottoms of two 8? cake pans, and line bottoms of pans with parchment; set aside. Finely zest the peel of one lemon; set zest aside. Juice the peeled lemon, plus 2-3 more, to make 3/4 cup lemon juice (seeds removed); set aside. Fill food processor with peas and peppermint leaves. Blend, gradually adding 1/2 cup of the lemon juice (reserve remaining 1/4 cup juice). Stop occasionally to scrape down sides, and keep blending for just a few minutes, until mixture is consistent and there are no remaining big leaf pieces or whole peas. Texture should be even but rather thick and not smooth. Set aside.

With an electric mixer, beat egg whites on high speed, gradually adding ¼ cup of the sugar once whites are foamy and becoming white. Keep beating until whites are fluffy, opaque, and hold quite solid peaks; set aside.

In a large bowl, beat the remaining ¾ cup sugar, oil and extracts until smooth. Gently fold in the pea mixture, stirring until even. Sift or sieve over the mixture: flour, salt, baking powder and soda. Mix until incorporated, adding remaining ¼ cup lemon juice along the way. Fold in the vanilla bean seeds and lemon zest until just evenly disbursed. Gently fold in the egg whites 1/3 at a time until just incorporated, being careful not to flatten them too much. Batter will be frothy and delicate.

Quickly transfer it equally into the prepared pans, spreading gently to edges. Bake for 25-35 minutes or until toothpick tests clean in center and edges are becoming golden brown. Cakes will be an unusual color and not very tall. Let them cool completely in pans before loosening edges with knife and removing. Once cool, cover until ready to frost or decorate, then store and serve at room temperature for up to 24 hours; do not refrigerate.

Because the cake is best at room temperature, you’ll want to wait to frost it until just ready to serve. This refreshing cake matches perfectly with a basic cream cheese icing, enhanced with some lemon juice and a drop of mint extract. To keep the dessert dairy-free, opt to frost it with meringue frosting such as 7 minute frosting. If desired, add a drop of green food coloring to your icing and/or decorate with peppermint leaves and even a few peas. Alternately, a simple dusting of sifted powdered sugar is divine.


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