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Recipes for NYE 12/30/21

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

Local FL Fresh Arugula

Florida Green Beans

Florida Red Radishes

Broccoli Crowns

Local FL Boston Lettuce (In large & Jumbo bags)

Red Beets

Jewel Yams Fresh Thyme Honeycrisp Apples Cranberries

Florida Mangoes (In Jumbo baskets)

Meal 1

Arugula Salad

5 from 9 votes

Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.

SERVINGS: 6 servings



5 ounces arugula about 5 cups

4 medium carrots shaved into ribbons (about 8 to 10 ounces) or 1 cup grated carrots (if you’re in a hurry, you can use the pre-bagged grated carrots)

1 pint cherry tomatoes halved

1/3 cup large Parmesan cheese shavings see pictures—don't skip this, and the better the quality of the cheese, the better the salad! I like to shave mine right off of the block with a vegetable peeler

3 tablespoons chopped sunflower seeds or chopped nuts of choice—toasted and chopped walnuts pecans, and pistachios are all delicious (optional)

1 tablespoon chopped mild fresh herbs of choice such as chives, parsley, or tarragon (optional)


2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt


Place the arugula, carrots, and tomatoes in a large bowl.

In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).

Drizzle enough over the arugula to moisten it, then toss to combine.

Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Sautéed Green Beans with Garlic

This is a wonderful,classic preparation for a green beans side dish - simmer beans until bright green then toss with garlic until golden and crispy. Serve as a side with everything, any cuisine, from Western to Italian, Middle Eastern to French!

If serving with Asian food, I like to add the tiniest drizzle of sesame oil at the end and sometimes a sprinkle of sesame seeds. Just gives it that little Asian-esque finishing touch!

Blanched Green Beans:

250g/ 8oz green beans , trimmed (Note 1)

1 tsp salt

For Sautéing:

1 tbsp extra virgin olive oil (or... butter!)

2 garlic cloves , finely minced (~ 2 tsp), do not use jar or garlic crusher (Note 2)

1/8 tsp salt

1 pinch black pepper


Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.

Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.

Serve: Transfer beans to serving dish. Serve warm!

Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It's an instant on-demand side!


Serves - 4 as a small side, or 2 as a large side if it's the only veg side on the plate.

1. Trimming green beans - Only the stem tip of the beans needs to be trimmed before eating. ie the part that was attached to the rest of the plan. However, if the other pointy end is a bit scraggly looking, I will trim them too.

To trim, line up a handful of beans so all the tips are facing the same way. Then cut the tips off. If you are trimming the fine pointy end, repeat.

Cutting size - I like to keep the green beans whole because it looks a little more elegant than cutting the beans into smaller pieces. It's how most fine dining restaurants will serve green beans. But feel free to cut the beans to your preferred size.

2. Garlic - Use a knife! Do not use a garlic crusher/press as this makes the garlic wet and pasty. It will stick to the pan, spit, and burn in little clumps.

Jar garlic paste simply doesn't have the same flavour as fresh, plus it's sour. It's also wet and pasty which means you won't get nice little golden garlic bits, as pictured. It will just smear and burn.

Roasted Radishes

5 from 8 votes

Prep Time: 5 mins

Cook Time: 15 mins

Serves 4

These roasted radishes have a delicious mellow flavor and crisp-tender bite. Serve them on their own as a side dish or top them with radish green pesto. Find more serving suggestions in the post above!


9 to 12 medium red radishes, halved

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Lemon juice, optional


Preheat the oven to 450°F. Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down.

Roast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite. If you prefer softer radishes, roast them longer.

Serve with squeezes of lemon and season to taste. These are also wonderful with dollops of radish green pesto or tossed into this radish salad.

Mango Dressing

So easy, this healthy Mango Salad dressing can be made in a matter of minutes, an absolute crowd pleaser with vegan ingredients, makes any salad kid-friendly

PREP TIME3 minutes

TOTAL TIME3 minutes


1 Cup cubed chopped mango

3 Tbsp apple cider vinegar

3 Tbsp olive oil

1 Tbsp honey or maple syrup

Pinch of salt


Blitz all the ingredients together, you will end up with a thick creamy salad dressing. I use a Nutribullet to do this, but any blender will be fine


You can adjust the ratio of vinegar, and honey if you prefer a more acidic or sweet dressing

A little chili can be a delicious added to the dressing if you like it sweet and spicy

Works with fresh or frozen/defrosted Mango

Depending on your palate you may find Virgin Olive Oil to strong, a milder tasting oil is an option. Macadamia oil is delicious in this recipe

Stores for 3-5 days in the fridge in an airtight container or jar, make sure you use a clean spoon when serving it, this will stop it being contaminated by other foods and means it will last longer

Menu 2

Vegan Cheese Broccoli Rice


Cheesy vegan broccoli rice with a nut free and gluten free cheese sauce made with vegetables!



2 medium russet potatoes (about 1 lb), peeled and cubed

2 large carrots, peeled and roughly chopped (if carrots are on the smaller side, use 3)

1 cup unsweetened and unflavored oat milk

1/2 cup nutritional yeast

2 tbsp olive oil

1 tbsp apple cider vinegar

1/2 tbsp tamari (gluten free soy sauce)*

1 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika (optional, for a subtly smokey flavor)

1/4 tsp turmeric (optional, for color)

1 + 1/2 tsp sea salt

Black pepper, to taste


2 cups cooked white or brown rice (measure after cooking)

1 tbsp olive oil

3 cups broccoli, cut into small florets (about 10 oz)

1/2 cup white onion, finely diced

Salt and pepper, to taste


Start by making the cheese sauce. In a large pot, cover potatoes and carrots with water by 1 inch and bring to a boil. Boil for 10-12 minutes until veggies are fork tender. Remove veggies from water with a slotted spoon and blend with all other cheese sauce ingredients until super smooth. Set aside.

Meanwhile, start cooking your rice according to directions on packaging. You will need 2 cups of COOKED rice.

While your rice is cooking, sauté your broccoli and onion in a large pan with the olive oil and season with salt and pepper on medium heat until bright and soft, about 7-9 minutes. Turn off heat.

When the rice is cooked and your cheese sauce is made, add the rice to the broccoli and onion, then pour in some cheese sauce. Stir together to combine, adding more cheese sauce as needed. Gently heat on low if needed before serving. Leftover cheese sauce can be

Asian Lettuce Wraps

Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!


Ingredient Checklist

16 Boston Bibb or butter lettuce leaves

1 pound lean ground beef

1 tablespoon cooking oil

1 large onion, chopped

¼ cup hoisin sauce

2 cloves fresh garlic, minced

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

2 teaspoons minced pickled ginger

1 dash Asian chile pepper sauce, or to taste (Optional)

1 (8 ounce) can water chestnuts, drained and finely chopped

1 bunch green onions, chopped

2 teaspoons Asian (dark) sesame oil


Instructions Checklist

Step 1

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

Step 2

Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.

Step 3

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Roasted Beets with Balsamic Glaze


2 pounds red beets, medium sized, scrubbed clean, green tops removed (see beet greens recipe for what to do with beet greens)

2 teaspoons extra virgin olive oil


2 teaspoons sugar

1 teaspoon grated orange zest

Freshly ground black pepper


Preheat oven to 400°F and line pan with aluminum foil

Prepare the beets:

Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.

Roast the beets:

Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

Prepare balsamic glaze:

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

Peel and cut cooked beets:

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.

Pour glaze over beets:

Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

Candied Yams

These candied yams are sweet potatoes tossed in brown sugar, butter and spices, then baked until caramelized. Add a sprinkle of marshmallows and you've got the perfect side dish with minimal effort!



Keywordcandied sweet potatoes, candied yams

Prep Time20 minutes

Cook Time35 minutes

Total Time55 minutes



AuthorSara Welch


4 pounds sweet potatoes peeled, halved and cut into 1 inch pieces

2/3 cup dark brown sugar packed

6 tablespoons unsalted butter melted

1 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon nutmeg

2 cups miniature marshmallows

cooking spray


Preheat the oven to 400 degrees F. Coat a 9x13 inch pan or 3 quart baking dish with cooking spray.

Place the sweet potatoes in an even layer in the dish.

In a small bowl, whisk together the brown sugar, butter, cinnamon, salt and nutmeg.

Pour the brown sugar mixture over the sweet potatoes. Toss to coat them evenly in the sauce.

Bake the yams for 30-40 minutes, stirring every 15-20 minutes, until tender and caramelized.

Sprinkle the marshmallows over the top, and bake for another 5 minutes or until marshmallows are melted and browned. Serve immediately.

Apple Cranberry Crumble

PREP TIME:15 mins


TOTAL TIME:1 hr 15 mins

Apple Cranberry Crumble is delicious and perfect for your Holiday table! Easier and lighter than making a pie, topped with oats, nuts and a touch of brown sugar.


For the filling:

3 cups about 4 peeled gala apples, sliced

1 cup fresh cranberries

1 tbsp flour or cornstarch for gluten-free

1/2 tsp cinnamon

2/3 cup pure maple syrup

cooking spray

For the topping:

3/4 cup dry quick-cooking oats (check labels for gluten-free)

1/4 cup packed light brown sugar

1 tbsp all-purpose flour (or gluten-free flour mix)

3 tbsp melted whipped butter (or dairy free butter)

1/4 cup chopped walnuts or pecans

1/4 tsp salt


Preheat oven to 325°F.

Lightly spray a 9-inch square baking dish with cooking spray.

Combine apples, cranberries along with the rest of the filling ingredients in a bowl.

Pour into baking dish and even out with a spoon.

In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture.

Bake uncovered, for 55-60 minutes or until browned and bubbly. Serve warm.

Menu 3

Butter Lettuce Salad with Apples


Makes 4 servings


Ingredient Checklist

3 tablespoons cider vinegar

2 tablespoons chopped shallot

1 tablespoon coarse-grain mustard

3 tablespoons walnut or vegetable oil

Salt and fresh-ground pepper

1 head butter lettuce (about 10 oz.), leaves separated, rinsed, crisped, and torn into bite-size pieces

1 Gala or other sweet red apple (6 oz.), rinsed, cored, and thinly sliced

2 tablespoons chopped Italian parsley


Instructions Checklist

Step 1

In a large bowl, mix vinegar, shallot, and mustard. Whisk in walnut oil until blended; season to taste with salt and pepper.

Step 2

Add lettuce, apple, and parsley; mix gently to coat.

Broccoli Salad

This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.


1 pound broccoli crowns

3 tablespoons mayo, I like Sir Kensington's or vegan mayo

1½ tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon maple syrup or honey

1 garlic clove, minced

¼ teaspoon sea salt, more to taste

⅓ cup diced red onions

⅓ cup dried cranberries

Smoky tamari almonds

½ cup almonds

½ cup pepitas

1 tablespoon tamari

½ teaspoon maple syrup

¼ teaspoon smoked paprika, more to taste

Sauteed Apples with Thyme

Turn fruit into a seasonal side dish with this easy recipe.


10 mins


10 mins




Ingredient Checklist

3 McIntosh apples, or Golden Delicious apples (or a mix of both)

2 tablespoons butter

1 teaspoon fresh thyme, leaves

1 teaspoon grated lemon zest

Coarse salt and ground pepper


Instructions Checklist

Step 1

Core apples. Cut each apple into 8 wedges; halve wedges crosswise.

Step 2

Heat 2 tablespoons butter in a large skillet over medium heat. Add apples and 1 teaspoon each fresh thyme leaves and grated lemon zest; season with coarse salt and ground pepper. Cook, tossing occasionally, until apples are just tender when pierced with the tip of a paring knife, 3 to 5 minutes.


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