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Recipes for St Patrick's Day Veggie Basket

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

Green Cabbage,

Carrots With Tops,

Russet Potatoes,



Mushrooms, (In the large & Jumbo baskets)

Green Leaf Lettuce, Local


Pink Lady Apples Extra fancy

St Paddy's Day Recipes

Bubble and Squeak

Recipe By :

Serving Size : 4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 medium Potatoes; boil, peel -- dice

1/2 pound Bacon -- 1" pcs

1 Head cabbage -- cut 1/4" slice

1/2 cup Water

Salt to taste

Extra water

In large iron skillet brown bacon. remove bacon. Pour off all grease except 2-3 tb. Add cabbage and 1/2 c water. Cover and cook over low heat about 20 minutes.

Add potatoes to cabbage along with the bacon. Salt to taste. Cook another 10 minutes. Extra water may be added while cabbage is cooking, but during last few minutes let mixture brown.

Dublin Sunday Corned Beef and Cabbage

Serving Size : 8

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds Corned beef brisket

1 large Onion stuck with -

6 Cloves (whole)

6 Carrots -- peeled and sliced

8 Potatoes -- peeled and cubed

1 teaspoon Dried Thyme

1 small Bunch Parsley

1 Cabbage (about 2 lbs) -- cut in quarters


1/2 pint Whipping Cream

2 - 3 tablespoons prepared horseradish

Put beef in a large pot and cover with cold water.

Add all other ingredients except cabbage and bring to a boil with the lid off the pot. Turn to simmer and cook for 3 hours. Skim fat from top as it rises.

Remove the thyme, parsley and onion. Add cabbage.

Simmer for 20 minutes until cabbage is cooked. Remove the meat and cut into pieces. Place on center of a large platter. Strain the cabbage and season it heavily with black pepper. Surround the beef with the cabbage, carrots and potatoes. Serve with horseradish sauce.

Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.

Old Fashioned Corned Beef & Cabbage

Note from Cheri: This is how I was taught to make Corned Beef and Cabbage by an old friend of my mother back in Holyoke, Massachusetts. This small Western New England town has one of the largest St. Patrick's Day celebrations outside of Ireland.

1 corned beef brisket, about 4 lbs. 1 juice orange 18-20 whole cloves 1 tsp. whole yellow mustard seeds 1/2 tsp. caraway seeds 1/2 tsp. whole black peppercorns 1/2 tsp. whole coriander 3 lbs. small potatoes, peeled (I like to use Yukon Gold in this dish) 2 1/2 lbs. carrots, peeled and cut into large pieces 1 medium head cabbage

Serves 8

Place corned beef in large stockpot. Wash orange, with peel on, then roll around

TIP: If your brisket came with a spice packet, you can use that instead of the mustard seeds, caraway seeds, peppercorns and coriander.

on counter, pressing down to release the juice inside. Push whole cloves into the orange, scattering them randomly. Cut orange in half, gently squeeze some of the orange juice onto the corned beef and place clove studded orange halves in the pot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you're ready to serve as it doesn't need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

Meal 1

Entrée ( Main Course)

Mushroom Stuffed Cabbage Rolls

Prep Time:1 hour Cook Time:45 minutes Total Time:1 hour 45 minutes Makes:9 -10 Rolls

Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Make ahead for a stress free dinner! This recipe is vegetarian and vegan.


3 lbs Head of Green Cabbage go larger if 3lb is unavailable

1 oz Dried Porcini Mushrooms

1/4 C Long Grain Brown Rice

1/4 C Green Lentils

1 tsp Sea Salt divided

1 Bay Leaf

2 Tbs Olive Oil

3/4 lb Cremini Mushrooms stems removed and sliced thick

1/2 C Shallot small chop

1/2 C Breadcrumbs Panko or toasted sourdough

1 Tbs Tomato Paste divided

1/2 tsp Ground Black Pepper

1 Fist Full of Fresh Thyme divided

1 (14.5oz / 411g) Can Diced Tomatoes

Reserved Mushroom Soaking Liquid

Dry White Wine and/or Vegetable Broth as needed

Ground Black Pepper


Bring a large stock pot, large enough to hold a head of cabbage, of water to a boil. Add the whole head of cabbage and simmer for 9 minutes turning it over once 1/2 way through cooking since it will float. Remove the cabbage and set in a colander to cool.

When cool enough to handle, gently remove the leaves attempting to keep them i tact as much as possible. To do this, use a paring knife to cut around the base of the stem, releasing the cabbage leaves so you can gently pull them away from the head. You'll want to try and obtain at least 10, large intact leaves for rolling. Set aside the torn leaves and/or other leaves which can be used to line the baking dish and/or eat for lunch the next day.

The leaves closest to the core won't fully soften, so if more leaves are needed, you can place these individually in the pot of hot water to soften or store the remaining head in the fridge to be later used in a another recipe.

For the Stuffing:

Rehydrate the Porcini: Place the porcini in a bowl. Scoop out 2 C (472g) of that very hot water the cabbage is cooking in and pour over the porcini mushroom. Cover the mushrooms with a lid and rehydrate 30 minutes. Strain, reserving the soaking liquid. Squeeze out as much soaking liquid from the mushrooms as possible. Rough chop the mushrooms and set aside.

Cook the Lentils and Rice: In a small sauce pot bring 1 1/2 C (454g) of water to a boil. Add 1/4 tsp salt, bay-leaf, lentils and rice. Turn heat to low, put a lid on the pot and cook for about 35-40 minutes, or until rice and lentils are tender. The lentils will cook faster than the rice, but this is okay for our application.

Cook the Mushrooms: In a nonstick saute pan add two Tbs of olive oil, heat until shimmering then add all the mushrooms. Give them a good stir then let them cook for about 2 minutes at a time before stirring again. We want to get a good sear on the mushrooms. Cook for about 13-14 minutes. Add the shallots about 3 minutes before the mushrooms are done.

Process the Mushrooms: In a food processor, add the mushroom mixture, bread crumbs, 1 tsp of tomato paste, 1/2 tsp salt and fresh thyme leaves from about 7 stems. Pulse about 4 times, scrape down bowl and pulse again a few more times so that mixture comes together but is not pasty.

Mix the Stuffing: When lentils and rice are done, scoop the mushroom mixture into the sauce pot the rice and lentils were cooked in. Add about 1/2 tsp of ground black pepper. Stir well to combine and taste for seasoning adjustment. Set aside.

For the Tomato Sauce:

To the same pan you sautéed the mushrooms in, pour in the reserved mushroom broth. Simmer on medium for about 2 minutes. The broth will begin to cook down a bit. Stir in the remaining tomato paste until dissolved. Add 1/4 tsp of salt and a few grinds of black pepper. Stir in the diced tomatoes and cook on low for about 2-3 minutes. Set aside.

To Assemble:

Preheat oven to 350F (180C). Lightly spray a large casserole dish with pan spray.

Line the dish with 3-4 cabbage leaves, or enough to cover the bottom and most of the sides. If the leaves hang over the edges, this is okay. To lay them flat you may need to cut a notch at the base of each stem.

For the remaining cabbage leaves, if the stem is tough and won't easily roll, cut a small notch out. Scoop about 1/4 C (40g) of the mushroom mixture and place it near the base of the cabbage leaf. Gently fold in the sides and start rolling, tucking in the sides as needed.

Place in baking dish, seam side down, on top of the leaves. Repeat, adjusting the amount of filling as needed for smaller leaves, until all the filling is used. The rolls can be crowded, just not overlapping. If you run out of room, start another baking dish and line as with the first baking dish.

Pour the sauce over and around the top of the rolls. The sauce should come just up the sides of the rolls, not submerged. Drizzle white wine and/or veggie broth over the top as needed.

Give each roll a few grinds of black pepper and a pinch of salt over the top. Lay 5-6 sprigs of fresh thyme across the top.

Bake, uncovered for 40-50 minutes until the tops are a bit golden with some a little crispy. Remove from oven, discard crispy thyme leaves and let set for five minutes before serving. Sprinkle fresh thyme over the top before serving.

Store in lidded container in fridge for up to two days.

Side #1

Colcannon Potatoes

Total Time: 60 min Prep: 25 min. Cook: 35 min. Makes 12 servings


1 medium head cabbage (about 2 pounds), shredded

4 pounds medium potatoes (about 8), peeled and quartered

2 cups whole milk

1 cup chopped green onions

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup butter, melted

Minced fresh parsley

Crumbled cooked bacon


Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.

In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.

Drain potatoes, place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter, top with parsley and bacon.

Colcannon Tips

What other greens can you use instead of cabbage?

Cabbage can easily be substituted with any heartier greens you have on hand. We recommend curly kale or savoy cabbage, which is a crinkled, heartier green cabbage. Have extra hearty greens left over? Here are some additional ways to use that cabbage!

What kind of potatoes should you use to make colcannon?

For the perfect colcannon, choose what is categorized as a floury potato. They should have more starch and less water and produce a fluffier mash. In this case, Russet or Idaho potatoes will be your go-to potato. Read our guide to using different potato types for all kinds of recipes.

What can you serve with colcannon?

To really get the full experience, pair this with the traditional pork sausage Irish bangers. Colcannon is a great substitute for a mash, and it is jam packed with flavor! This recipe also makes for a great base to our delicious Irish beef stew.

Side #2

Leek and Celery Salad

Preparation 15 min Cooking 20 min Servings 6


6 small or medium leeks

3 celery stalks, cut in 2 sections

1 1/4 cups (310 ml) chicken broth

1 sprig of fresh thyme

1 bay leaf

1 clove

1/3 cup (75 ml) cider vinegar

1 1/2 teaspoon (7.5 ml) Dijon mustard

1/3 cup (75 ml) olive oil

Salt and pepper

1 green apple, halved, seeded, and thinly sliced with a mandolin


With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Prepare the leeks by removing the dark green portion of the leaves and the rootlets. Cut the light green and white portion of the leek in half lengthwise.

In roasting pan, scatter leek and celery sections. Add broth, thyme, bay leaf and the clove. Season with salt and pepper. Cover with aluminum foil. Cook for 30 minutes. Remove the leek and celery and let cool. Pour the broth through a sieve.

In a saucepan, reduce 1/3 cup (75 ml) of broth and the vinegar until only 3 tablespoons (45 ml) of liquid remains. Let cool.

In a bowl, whisk together the reduced broth, egg yolk and mustard. Add the oil in a thin stream while constantly whisking. Season with salt and pepper. Place the vegetables and apples on a plate and drizzle with the dressing.



Prep time: 15 min Cook time: 16 mins Total time: 31 mins

Servings: 12 MUFFINS


cup unsalted butter

½ cup honey, or pure maple syrup

3 ripe medium bananas, mashed

2 eggs

¼ cup milk, of choice

¼ cup plain Greek yogurt

1 teaspoon vanilla extract

2 teaspoons baking powder

½ teaspoon baking soda

1 ½ teaspoons cinnamon

½ teaspoon salt

2 cups white whole wheat flour, or all-purpose flour

1 large apple, cut into ¼-inch pieces (no need to peel)


Preheat oven to 375° F. Spray a muffin tin with nonstick cooking spray (or line with paper liners).

Put the butter in a large microwave-safe bowl and melt in the microwave. (Or melt the butter in a saucepan on the stove and transfer to a large bowl.)

Add the honey, mashed banana, eggs, milk, plain Greek yogurt and vanilla to the bowl. Whisk until well combined.

Add the baking powder, baking soda, cinnamon and salt to the bowl. Whisk until very well combined, making sure there are no lumps of baking powder or baking soda left in the batter.

Add the white whole wheat flour to the bowl and use a rubber spatula to mix in the flour until just combined. Then fold in the chopped apple. Be careful not to over-mix the batter, or your muffins could turn out tough or dense.

Divide the batter evenly among 12 muffin cups, filling each almost to the top. Bake muffins for 16 to 20 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.


Muffins can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

You may substitute all-purpose flour for the white whole wheat flour. You can also use regular whole wheat flour, but the muffins will have a heartier, more whole wheat flavor.

If you are making mini muffins in a mini muffin pan, bake them for about 12 minutes.

Meal #2

Entrée (Main Course)

Vegan Boiled Dinner Vegetables (Irish New England style)

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time: 25 minutes Yield: 6


1 Small Head of Green Cabbage

3 Large Carrots

6 Red-Skinned Potatoes

2 TB Pickling Spice

2 Bay Leaves

Salt (optional, to taste)


Prep your vegetables by halving or quartering the potatoes, slicing the carrots, and cutting the cabbage into 6 wedges.

In order, add the potatoes, carrots, and cabbage wedges to a large soup pot. Add the pickling spice and bay leaves to the pot.

Cover the veggies with water or vegan beef-less stock.

Cover the pot and bring it to a boil before reducing the heat to medium-high. Cook the veggies for about 20 minutes, just until the veggies are soft and fork-tender.

Remove the pot from the heat and allow the veggies to cool slightly, uncovered, before carefully draining off the cooking liquid using a colander to stop the cooking process and serve.


Slow Cooker: Cook the vegetables on low for 2-3 hours or on high for 1-2 hours, depending on the size of your vegetables.

Make Ahead: Once the veggies are cooked, drain them of the cooking liquid and allow them to cool to room temperature before storing them in an airtight container in the fridge. Use the veggies within 5-6 days.

Storage: You can store leftover boiled vegetables in an airtight container in the fridge for up to 5-6 days.

Reheating: You can eat the veggies cold or reheat individual servings in the microwave for 60-90 seconds or in a pot on the stove over medium-low heat with an added splash of water or stock until warmed through.

Side #1

Ukrainian Leek Salad with Carrots and Apples

Prep Time: 15 mins Total Time: 15 mins Yield: 6 servings

This Ukrainian leek salad with carrots and apples is a crunchy and refreshing side dish. Think of it as a spicy cabbage-less coleslaw.


1 large or 2 small leeks, white and green parts

1 large or 2 small carrots, peeled and grated (about 1 cup) *(see note below)

1 tart apple, cored and cut into small bits

1/3 cup mayo or sour cream, or a mix of both (traditional or vegan)

Fine sea salt and freshly ground black pepper, to taste


Start by cleaning the leek: Trim the root end, as well as 1-3 inches off the dark green part (just whatever looks bruised/dry, see note below). Halve the stalk lengthwise and cut into thin half-moons.

Place leeks in a big bowl of water and swirl around with your hands while separating the layers to release all the dirt. Lift the leeks out of the water and place back onto your cutting board. If the water looks dirty, repeat the process with new water.

Transfer the leeks to a large mixing bowl and combine with the remaining ingredients. Season to taste and serve immediately.


To speed up the grating process, use your food processor with the shredding attachment to prep the carrots.

If the leek is young and fresh, the dark parts can be eaten raw, too. With more mature leeks, the dark greens can be too spicy and fibrous (hard to chew). In that case, trim them off and save for a potato-leek soup, pasta, or scrap broth.

Side #2

Carrot and Leek Soup

Carrot and Leek Soup - one pot meal ready in 30 minutes. Super flavorful and healthy vegetable meal!

PREP TIME5 minutes COOK TIME 20 minutes TOTAL TIME 25 minutes


2 tablespoons olive oil

4 cups chopped leeks, (about 4 leeks), trimmed

4 cups chopped carrots (about 1 lb.)

1 medium white onion (about 1 cup), diced

1/2 teaspoon salt, or to taste

4 cups vegetable broth

4 cups water (or more broth)

2 teaspoons cumin, optional


In a large pot, heat oil over medium heat for 1 minute.

Add chopped leeks, carrots and onion and salt. Stirring continuously, cook until carrots are slightly tender, about 5 minutes.

Add broth and water, and mix.

Let simmer over medium-low heat for 10-15 minutes. Remove from heat.

Using an immersion blender, blend together to reach desired consistency. Add more water or broth if desired.

Stir in cumin if using and serve hot.


Apple Banana Stew Recipe In Cinnamon Sauce

This colorful, honey-sweetened dessert is a fun, fresh and healthy take on baked apples.

Prep Time 5 mins Cook Time 5 mins Total Time 10 mins 4 servings


1/3 cup honey

1/2 tsp. lemon juice

1/4 tsp. vanilla extract

1/4 tsp. cinnamon

1/4 cup water

1 tablespoon corn starch

2 medium apples, chopped

1 medium banana


Mix water and corn starch together until corn starch is dissolved.

In skillet, pour water/corn starch, lemon juice, honey, vanilla, and cinnamon. Turn skillet on medium until sauce begins to warm and blend.

Add chopped apples and bananas and stir to coat with the sauce.

Continue to cook over low heat for 5-7 minutes.

Scoop warm apple/ bananas into a bowl or hollowed out apples to serve.

Meal # 3

Entrée (Main Course)

Vegetable Shepherd's Pie

Total: 1 hr 6 min Prep: 25 min Cook: 41 min


6 medium potatoes, peeled and diced

Kosher salt

2 tablespoons extra-virgin olive oil

1 large onion, diced

3 large carrots, cut into 1/2-inch chunks

2 stalks celery, cut into 1/2-inch chunks

1 bunch baby turnips, halved or quartered if large

6 cloves garlic, minced

Freshly ground pepper

1/2 bunch fresh parsley, leaves chopped (stems reserved)

1 1/2 tablespoons Worcestershire sauce

5 tablespoons unsalted butter

3/4 cup chopped veggie burgers or vegetarian protein crumbles

2/3 cup milk or half-and-half

Grated parmesan cheese, for sprinkling (optional)


Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

Side #1

Sauteed Cabbage

Total: 25 min Prep: 10 min Cook: 15 min Yield: 6 servings


1 small head white cabbage, including outer green leaves (2 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Side #2

Balsamic Caramelized Leeks, Carrots, and Celery

Prep Time: 20 mins Cook Time:20 mins Total Time:40 mins Servings:8


1 ½ tablespoons butter

2 leeks, halved and thinly sliced lengthwise

3 stalks celery, cut into matchstick-size pieces

2 carrots, cut into matchstick-size pieces

¾ cup vegetable broth

¼ cup balsamic vinegar

3 tablespoons brown sugar

salt and ground black pepper to taste


Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.

Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes, season with salt and pepper.


Carrot Cake Oatmeal Cookies

Prep Time: 10 minutes Cook Time: 12 minutes Yield: 24 cookies

These skinny Carrot Cake Oatmeal Cookies are easy to make, yummy and healthy –a low calorie dessert for when you need a light snack after dinner!


1 cup instant oats (as a substitute you can use old fashioned rolled oats pulsed a few times in a food processor)

¾ cup whole wheat flour

1 ½ tsp baking powder

1–1 ½ tsp ground cinnamon (to taste)

Dash of salt

2 tablespoons coconut oil-melted and cooled

1 egg

1 teaspoon vanilla

½ cup honey

1 cup grated carrots


Whisk together instant oats, flour, baking powder, cinnamon, and salt, set aside.

In a large bowl whisk together egg, vanilla and coconut oil. Add honey and stir to combine.

Stir in dry ingredients mixture, then fold in carrots.

Cover the dough with plastic wrap and chill for 1 hour. CHILLING IS MANDATORY!!! The oats need some time to soak some moisture, also prevent cookies from flatten completely.

Preheat the oven to 350 F, line large baking sheet with parchment paper and set aside.

Using ice cream scoop drop the ball of cookie dough onto baking sheet leaving two inch space apart. If you chill the dough longer and the dough is very thick flatten the cookies slightly before baking.

Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes ( they need to finish cooking on warm baking sheet) then transfer to a rack.


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