Recipes for Thursday April 23rd, 2026
- 3 days ago
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Lemon Buttered Salmon With Zucchini & Garlicky Kale
Ingredients
· For the Salmon
· 1 cup of rice
· 1/2 of a preserved lemon (If you don't have a preserved lemon you can simply substitute with a regular lemon. The results will be different but it will still work.)
· 1 1/2 pounds skin-on salmon or steelhead fillet
· salt and pepper
· 6 tablespoons unsalted butter
· 2 tablespoons olive oil
· 1 bunch of scallions, thinly sliced (white and pale green parts only)
· 2 tablespoons brined capers, drained
· 1 cup fresh dill, chopped
· For the Bowls
· 1/4 cup olive oil, divided + additional for drizzling
· 2 small zucchini or summer squash, thinly sliced
· 3 cloves of garlic, finely chopped
· pinch of salt and pepper
· pinch of crushed red pepper flakes
· 1 bunch of kale, torn into bite size pieces
· 1/2 cup white wine or chicken stock
· plain whole milk yogurt for serving
Instructions
· Place 1 cup of rice in a pot with 1 3/4 cups of water and a hefty pinch of salt and pepper. Bring to a boil. Reduce the heat to low, cover the pot and simmer until the rice is cooked, about 50 minutes.
· Preheat the oven to 325F. Rinse the preserved lemon under cool water to remove excess salt and roughly chop the lemon.
· Place the salmon on a rimmed baking sheet and season with salt and pepper.
· Heat the butter in a large, heavy bottom skillet over medium-high heat. Cook, swirling occasionally until the butter has started to bubble and brown, 2-3 minutes.
· Add the olive oil, chopped lemon, and the scallions.
· Season with salt and pepper and cook, tossing occasionally, until the lemons and scallions have started to brown a bit. About 2-3 more minutes.
· Add the capers, give the pan another shake and then remove from the heat.
· Pour the browned-butter mixture over the salmon (no need to wash the skillet out as you'll be using it to cook the zucchini and kale).
· Bake the salmon in the preheated oven until just cooked through but still medium-rare, about 12-14 minutes. Remove from the oven and set aside. When cool enough to handle divide the salmon into quarters.
· While the salmon cooks, heat 2 tablespoons of the olive oil in the reserved skillet over medium high heat. Add the sliced zucchini and cook until browned on both sides. About 6-7 minutes total.
· Remove the zucchini from the pan to a plate and keep to the side.
· Add the remaining oil to the pan along with the chopped garlic. Cook the garlic for about 1 minute. Add the salt, pepper and crushed red pepper flakes and give the pan a shake.
· Toss in the chopped kale and cook for about 1 more minute. Add the wine or broth and bring to a boil.
· Reduce the heat and simmer until the kale is wilted and bright green and the liquid has evaporated. About 3 minutes.
· Divide the rice between bowls and top with the salmon, chopped dill, zucchini, kale, and yogurt. Season everything with salt and pepper and drizzle each bowl with additional oil if desired.
Sweet Potato & Pork Stew
Ingredients
· 2 lbs pork shoulder cubed
· 2 tablespoon apple cider vinegar
· 1 onion finely chopped
· 2 cloves garlic minced
· 1 tablespoon cocoa powder
· 1 teaspoon ground cumin
· 1 teaspoon ground cinnamon
· 1 teaspoon ground cardamon
· ¼ cup chipotle chiles chopped
· 1 sweet potato peeled and cut into ½-inch cubes
· 1 turnip peeled and cut into ½-inch cubes
· 3 tablespoon cooking fat
· Salt and black pepper to taste
· 1 bunch fresh cilantro for garnish
· Instructions
Instructions
· Marinate the pork cubes in a bowl with vinegar for 15 minutes or refrigerate for up to 1 hour.
· 2 lbs pork shoulder,2 tablespoon apple cider vinegar
· Preheat the oven to 350°F.
· Season the marinated pork with salt and black pepper to taste. In a Dutch oven over medium heat, melt the cooking fat. Brown the pork for 3 to 4 minutes until golden. Set aside.
· In the same pot, cook onion and garlic until onion has softened (about 3 to 4 minutes).
· Add cocoa powder, cumin, cinnamon, cardamom, and chipotle pepper to the pot. Cook for 1 minute until fragrant.
· Return the pork to the pot along with turnips and sweet potatoes. Add enough water to cover everything. Stir to combine.
· Place the pot in the oven and cook for 1 hour 30 minutes or until the pork is tender and fully cooked.
· Season to taste if needed. Serve topped with fresh chopped cilantro.
Ground Beef, Kale & Sweet Potato Skillet
Ingredients
· 1 lb ground beef
· 1 tbsp olive oil
· 1 med shallot chopped
· 2 garlic cloves minced
· 1 tsp onion powder
· 1/2 tsp paprika
· 1/2 cup water
· 2 cups sweet potato cubed
· 2 cups kale roughly chopped
Instructions
· Heat oil in a cast iron.
· Add ground beef, shallot and garlic and cook for 12 minutes or until beef has browned.
· Add onion powder, paprika, sweet potato and water, stir and simmer covered for 10 mins.
· Add kale, stir and sauté on medium high until all the water has absorbed 3-5 min.
Sides 1 - 3
Dandelion Greens Gremolata for Pasta
Ingredients
· 1 bunch dandelion greens (my bunch weighed 4 ounces)
· 1 cup walnuts
· 3 cloves garlic
· 1 lemon, zested and juiced (mine yielded about 1/4 cup of juice after zesting)
· 1/4 cup olive oil (plus 1/4 cup more if you want it to be more "saucy")
· 1/2 teaspoon salt
Instructions
· Clean the dandelion greens and cut off the bottoms of the stems. Roughly chop the greens into small pieces, about 1/4" to 1/2." Place the dandelion greens in a bowl.
· Toast the walnuts to bring out the flavor. Rough chop them into 1/4" pieces and add to bowl.
· Mince the garlic and add to the bowl.
· Zest the lemon into the bowl. Cut the lemon in half and squeeze the juice into the bowl as well.
· Pour the olive oil into the bowl. Add the salt. Give the entire mixture a good stir to fully incorporate all of the ingredients.
· Serve over pasta, potatoes, or even grilled tofu! Enjoy!
Sweet Potato Home Fries with Zucchini
Ingredients
· 2 small sweet potatoes, peeled, chopped into small cubes
· 1 medium onion, diced
· 1 medium bell pepper, diced
· 2 small summer squash (zucchini, yellow, silver), chopped into small cubes
· 1 ½ tablespoons extra virgin olive oil
· 2 cloves garlic, minced
· ½ teaspoon smoked paprika
· 1 teaspoon turmeric
· ¼ teaspoon cayenne pepper
· ¼ teaspoon salt (optional)
· 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
Instructions
· Preheat oven to 375 F.
· Place sweet potatoes, onions, pepper, and zucchini in a 9 x 13 inch baking dish.
· Drizzle with olive oil.
· Sprinkle with garlic, smoked paprika, turmeric, cayenne pepper, and salt (optional).
· Toss all ingredients together well to distribute evenly.
· Place on top rack of the oven and bake for about 45 minutes, stirring occasionally, until vegetables are tender and golden brown.
Loaded Sweet Potatoes with Shredded Zucchini, Mushrooms, & Onions
Ingredients
· 2 large sweet potatoes
· 1 teaspoon coconut oil
· 1 medium zucchini, shredded
· 8 ounces (227 g) finely chopped baby portabella mushrooms
· ½ yellow onion, finely chopped
· ½ teaspoon ground cumin
· 1 teaspoon chili powder
· ½ teaspoon garlic powder
· ¼ teaspoon of cayenne pepper, (more or less depending on how spicy you like things)
· Salt and pepper, to taste
Instructions
· Pierce the outside of the sweet potatoes with a fork. You’ll want to make several piercings – about 6-8 all around.
· Place into the microwave and microwave on high for 3-4 minutes. Obviously this is going to depend on how small or large your sweet potatoes are and how powerful your microwave is. The sweet potatoes will be done when they’re soft to the touch.
· Carefully remove the sweet potatoes from the microwave and carefully slice in half, length-wise. Set aside to cool.
· In a large skillet over medium-high heat, add a teaspoon of coconut oil to the skillet. Once coconut oil is warmed up, add zucchini, mushrooms, and onion. Cook until softened, about 7 minutes. Sprinkle in the seasonings and stir to incorporate. Remove skillet from heat.
· The sweet potatoes should be slightly cooled by now. Carefully, with a spoon, scoop out the inside of the sweet potato, leaving a 1/2-inch border all around. Place the sweet potato filling into the skillet.
· Mix the sweet potato together with the filling and scoop and fill the hollowed out sweet potato skins.
· Serve warm.
Sides 4 - 6
Caramelized Turnips, Potatoes, & Sweet Potatoes with Onions and Thyme
Ingredients
· 3 tablespoons extra-virgin olive oil, more if needed
· 1/2 pound purple-topped turnips, trimmed but not peeled, cut into half-inch dice
· 1/2 pound Yukon Gold potatoes, unpeeled, cut into half-inch dice
· 1/2 pound sweet potatoes, unpeeled, cut into half-inch dice
· 1/2 teaspoon kosher salt, more if needed
· 5 to 6 thyme sprigs
· 1 medium onion (about 5 ounces), cut into medium dice
Instructions
· In a 10 or 11-inch cast iron skillet, heat the 3 tablespoons olive oil over medium-high heat.
· Add the turnips, potatoes, sweet potatoes, salt and herb sprigs and stir and toss well to combine and to coat with the oil. (The pan will look crowded.)
· Reduce the heat to medium and cook, stirring and flipping occasionally with a metal spatula, for about 20 minutes. (Listen to the pan — you should hear a gentle sizzle, not a loud one.
· If the vegetables are browning too quickly, reduce the heat a bit to maintain that gentle sizzle. If they seem dry, add a bit more olive oil.)
· Add the diced onion and continue to cook, stirring and flipping with the spatula, until the vegetables are deeply browned and tender all the way through, about another 15 minutes.
· Remove the herb sprigs before serving. Taste and season with more salt if you like.
Roasted Sweet Potatoes & Zucchini
Ingredients
· 3 medium zucchini
· 2 large sweet potatoes
· 1 tablespoon olive oil
· 2 whole garlic cloves, sliced
· 1 pinch salt and pepper
Instructions
· Preheat oven to 400 degrees F (200 C), then wash and cut vegetables.
· Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut the ends off sweet potatoes, then cut into small 1/2 inch cubes for roasting.
· Place sliced zucchini and sweet potatoes on a baking sheet and mix with a drizzle of olive oil.
· Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
· Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes.
· 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish or let them cool and mix into salads.
Sweet Potato and Turnip Mash with Sage Butter
Ingredients
· 1 pound sweet potatoes, peeled and diced
· 8 ounces turnips (about 2 medium), peeled and diced
· 3 large cloves garlic
· 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
· 2 tablespoons butter
· 1 teaspoon kosher or sea salt
· ½ teaspoon coarsely cracked pepper
Directions
· Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil.
· Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain.
· Return the vegetables to the pan and keep covered.
· Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
· Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.
Rosemary and Roasted Zucchini & Sweet Potato
Ingredients
· 2 large sweet potatoes diced
· 2 small zucchini diced
· 2-3 rosemary sprigs
· 1 tablespoon olive oil
· pinch salt
· pinch black pepper optional
· parsley to serve, optional
Instructions
· Preheat the oven to 200C / 400F and line a baking tray with parchment paper.
· Dice the sweet potatoes and zucchini into small pieces, of roughly the same size.
· Place on your baking tray, drizzle with olive, sprinkle with salt and black pepper (if using) and nestle the rosemary sprigs between the vegetables.
· Cook for 25 minutes, stirring halfway through for a more even roast.
· Spoon into your serving dish and sprinkle with parsley, if using.
· Serve immediately and enjoy!
Deserts / Beverages
Pear Apple Compote
Ingredients
· 2 pounds apples
· 1-1/2 pounds pears
· 3/4 cup water
· 1 small lemon, juiced
· 1/4 teaspoon cinnamon
· 3 tablespoons honey, or to taste
· 2 tablespoons maple syrup, or to taste
Instructions
· Peel, core and chop the apples and pears into 1/2-inch chunks.
· Place the chopped apples and pears in a medium-large saucepan.
· Add the water, lemon juice and cinnamon.
· Cover and cook over medium-low heat until tender, 15 to 20 minutes, stirring occasionally to prevent the fruit from sticking and/or burning.
· With a potato masher (affiliate link) crush the fruit coarsely while continuing to cook until the excess water evaporates, about 5 minutes.
· Remove from the heat and gently stir in the honey and maple syrup. Taste and add more sweetener if desired.
· Serve lukewarm or cold.
Rustic Pear and Apple Galette
Ingredients
· Pre-packaged (organic or all natural) pie crust
· 2 c. firm pears, cored, peeled and sliced thin
· 2 c. firm apples (sweet or tart), cored, peeled and sliced thin
· 1 c. dried cranberries
· ¼ c. candied pecans, chopped
· 3 T. fresh squeezed lemon juice
· 1 tsp. lemon extract
· 1 tsp. cinnamon
· 1 tsp. pumpkin spice
· 2 T. flour (& 1 T. more for dusting parchment paper)
· 3 T. honey (or 3 T. organic sugar)
·
· Topping
· 1.5 T. Pumpkin spice
Instructions
· Preheat oven to 350 degrees F.
· Unroll pastry dough (at room temperature) to package instructions.
· Cut a piece of wax or parchment paper the size of the bottom of the cookie pan you'll be using to bake the galette. Put paper on top of the cookie pan. Set aside.
· Peel, quarter and core pears and apples. (1/2” thick slices).
· Add pears and apples in a large bowl with lemon juice and lemon extract. Toss.
· Add in 2 T. flour, mix.
· Add in 2 T. honey (or sugar), cinnamon, pumpkin spice, salt, cranberries and pecans. Mix.
· Lightly dust 1 T. flour over the top of the parchment paper.
· Unroll the the pastry dough on the parchment paper.
· Put fruit mixture in the center of the dough keeping a 1 inch border.
· Drizzle 1 T. honey over the top of all the fruit.
· Fold up edges of the dough around the fruit (overlapping edges on to each other) forming a circle.
· Sprinkle a little bit of pumpkin spice over the top of the galette.
· Bake galette for 55 minutes until edges of the galette are lightly brown and the crust is crisp.
· Serve dessert hot or at room temperature – by itself or with a dollop of ice cream or whipped cream!
Pear Cobbler
Ingredients
· 4 pears, cored and cut into 1/2-inch slices
· 1 teaspoon lemon juice
· ⅓ cup maple syrup
· 2 tablespoons melted butter
Topping:
· 1 cup rolled oats
· 1 cup brown sugar
· ½ cup melted butter
· ½ cup all-purpose flour
· 1 teaspoon ground cinnamon
Directions
1. Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. Toss pears and lemon juice together in a bowl until coated; spread into a 9x9-inch baking dish. Pour maple syrup and 2 tablespoons melted butter over pear mixture; toss to coat.
3. Mix oats, brown sugar, 1/2 cup melted butter, flour, and cinnamon together in a bowl until crumbly; sprinkle over pear mixture.
4. Bake in the preheated oven until crust is golden and pears are tender, about 45 minutes.
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