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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:

3 Tbs Extra Virgin Olive Oil

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