Recipes for Thursday April 2nd, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Meat Potatoes & Kale

Ingredients

·         1/2 pound kale

·         1 pound potatoes, about 3 medium, peeled and cubed

·         olive oil

·         6 ounces kielbasa or smoked sausage, sliced into 1/2-inch coins

·         1 medium onion, chopped

·         2 cloves garlic, minced

·         1 teaspoon dried tarragon

·         salt and freshly ground pepper, to taste

·         2/3 cup reduced-sodium chicken broth

·         2/3 cup dry white wine

Instructions

·         Rinse kale under cold running water, shaking off excess liquid. Tear from thick stems and rip into largish pieces. Discard stems. You want about 8 cups packed of the torn kale (this will seem an alarmingly large amount, but it cooks down considerably). If you use pre-washed, pre-chopped kale, often sold in bags in the produce section, go by volume rather than weight. Set aside.

·         Place potato cubes in a microwaveable lidded container and microwave until just tender, about 2 to 4 minutes (or longer, if necessary—potatoes vary wildly in how long this takes). Set aside.

·         Heat a large, lidded nonstick skillet over medium flame. Add 2 tablespoons olive oil and sauté sausage coins until browned, turning frequently, about 5 or 6 minutes.

·         Transfer to a bowl with slotted spoon.

·         Add potatoes and onion to pan, drizzling in more oil, if needed.

·         Sauté for 5 or so minutes, stirring frequently to keep onions from burning.

·         Push vegetables to the side and add garlic and tarragon.

·         Cook until fragrant, stirring, about 45 seconds.

·         Add broth and wine to skillet.

·         Add kale in big handfuls, tossing to coat with liquid. Again, the amount of kale will seem alarming, but work it all in, cover the pan and reduce heat to medium-low. I have a glass-lidded skillet, and at first, the kale was pushing up against the lid. That’s okay.

·         Cook for about 5 minutes, stirring occasionally. The kale will reduce quite a bit in volume.

·         Stir in the sausage, along with any accumulated juices, and cover the pan again.

·         Cook until kale and potatoes are just tender, another 7 to 10 minutes, stirring occasionally.

·         You’ll note there isn’t a lot in the way of liquids left at this point; they will have mostly been absorbed by the potatoes and/or steamed off. But everything will be coated with a nice, light, flavorful glaze.

·         Spoon into shallow bowls and serve.

Quick comfort: Meat and potatoes (and kale) – Blue Kitchen

Pan Roasted Salmon with Mushrooms & Potatoes

Ingredients

·         1 pound potatoes washed and cut into 1 inch dice.

·         8 ounces button mushrooms cleaned and cut in half

·         4 salmon filets

·         1 tbsp olive oil

·         salt and black pepper

Red Wine Vinaigrette

·         2 tbsp extra virgin olive oil

·         1 tbsp red wine vinegar

·         1 tbsp whole grain mustard

·         1 teaspoon honey

·         2 tbsp parsley finely minced

Instructions

·         Preheat the oven to 400.

·         Brush or spray a baking sheet with oil.

·         Place the mushrooms and potatoes on the sheet and roast for 20 minutes.

·         While the vegetables are roasting, bring the salmon out of the fridge about 15 minutes before the vegetables are ready to be pulled out. Sprinkle with salt and pepper.

·         Remove the tray from the oven and make room for the salmon filets.

·         Roast with the vegetables for 12-15 minutes.

·         While the salmon is roasting, combine all the vinaigrette ingredients in a small bowl and whisk together or place in a mason jar and shake.

·         Serve the salmon and vegetables with a drizzle of the vinaigrette.

One Pan Roasted Salmon with Potatoes and Mushrooms - Sidewalk Shoes

Potatoes With Mushrooms

Ingredients

·         2 tbsps olive oil

·         ½ large onion sliced thinly

·         2 garlic cloves minced

·         8 oz. sliced baby bella mushrooms

·         ¼ cup white wine Pinot Grigio, Sauvignon Blanc, or Chardonnay

·         4 medium potatoes cut into ¼ thick pieces

·         ¾ cup full-fat coconut milk

·         ½ tsp. sea salt or to taste

·         ¼ tsp. pepper or to taste

·         2 tbsp. chopped fresh parsley

Instructions 

·         In a large, non-stick griddle, sauté the onions in olive oil over medium heat for about 3-4 minutes

·         and then add the mushrooms and garlic.

·         Keep cooking for about 10 minutes.

·         Pour in the wine and cook just until it evaporates.

·         Add the potatoes, salt, and pepper to the mushrooms and keep frying, stirring occasionally for 10 minutes.

·         Add coconut milk and reduce the heat to low.

·         Cover with a tight lid and simmer for about 15-20 minutes, or until the potatoes are cooked through.

·         Let it rest for 5 more minutes, garnish with parsley, and serve.

Potatoes with Mushrooms (Vegan & Easy Recipe) | COOKTORIA

Sides 1 - 3

Potatoes Kale & Mushroom Skillet

Ingredients

·         450g (1 lb) baby potatoes, halved (water + salt)

·         225g (8 oz) baby bella mushrooms, sliced

·         100g (3.5 oz) golden oak shiitake mushrooms, sliced (or substitute any mushrooms)

·         ½ medium onion (about 70g), thinly sliced

·         2 cups (60g) chopped fresh kale, stems removed

·         2 tablespoon (30g) beef tallow, ghee, or neutral oil

·         1 tablespoon (15ml) olive oil, more if needed

·         ½ teaspoon salt, plus more to taste

·         ½ teaspoon freshly ground black pepper

·         1 tablespoon dried parsley

·         Chopped fresh parsley

·         Chopped green onion

Instructions

Prep the Potatoes

·         Wash and slice the baby potatoes in half. Place them in a pot with a pinch of salt and cover with water.

·         Bring to a boil, then reduce heat and simmer for 12-15 minutes or until tender.  Drain and set aside.

Sauté the Veggies

·         In a large skillet, heat the beef tallow (or ghee/oil) over medium-high heat. Add sliced onions and mushrooms.

·         Cook for about 8 minutes, stirring occasionally, until softened and slightly caramelized.

·         Add chopped kale to the skillet. Sauté until it wilts and reduces in volume—about 3–4 minutes. Season lightly with salt and pepper. Set this mixture aside.

Crisp the Potatoes

·         In a separate skillet, heat olive oil and an extra dab of tallow or oil over medium-high heat.

·         Add the boiled potatoes, season with salt, pepper, parsley, and (if using) a pinch of Creole seasoning.

·         Sauté for 8–10 minutes, turning occasionally, until golden and crisp on all sides.

Combine and Finish

·         Return the mushroom-kale mixture to the skillet with the potatoes. Stir gently to combine.

·         Taste and adjust seasoning if needed. Let it cook together for 1–2 more minutes so the flavors marry.

Serve Warm

·         Serve as-is, or top with sautéed sausage for a heartier version. It pairs beautifully with grilled steak or chicken, too.

Notes

Make it vegan: Use olive oil or coconut oil instead of tallow.Boost the protein: Top with a poached egg or crumbled tofu.Don’t overcrowd: Cook potatoes separately from mushrooms and kale because we want potatoes to brown instead of mush.Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Potatoes, Kale and Mushrooms Skillet • Sandra's Easy Cooking

Sauteed Kale & Mushrooms

Ingredients

·         2-3 tablespoons olive oil

·         2 large cloves garlic - minced

·         12 ounces button mushrooms

·         ¼ cup vegetable broth

·         1 bunch curly leaf kale

·         Kosher salt

Instructions

·         Wash your kale leaves and separate the leaves from the stems.  Break the kale leaves up into medium-sized pieces using your hands. 

·         Wipe the mushrooms clean with a damp towel and remove the stems. 

·         Chop the mushrooms into thin slices. 

·         Discard the kale and mushroom stems. 

·         Heat the olive oil over medium heat in a large skillet with deep sides. 

·         Add the minced garlic and sliced mushrooms.  

·         Sauté the garlic and mushrooms over medium heat for about 3-5 minutes.  The mushrooms will absorb the olive oil and temporarily stick to the pan.  This will only last about a minute.  As the mushrooms cook, they will start to sweat out moisture which will deglaze the pan. 

·         Add the vegetable broth and the kale to the sautéed mushrooms and garlic. 

·         Cover the pan and let the kale steam.  Steam the kale for about 30 seconds, open the pan, give the kale a good stir and cover again.  Repeat this process a few times until the kale has finished cooking.  The kale will be fully cooked in about 3 minutes. 

·         Once the kale has finished steaming/sautéing, remove your dish from the heat. 

·         Add a pinch of kosher salt to taste. 

·         Serve immediately and enjoy!  

Sautéed Kale and Mushrooms - Sugar & Snap Peas

Warm Kale Salad With Radishes, Mushrooms & Carrots

Ingredients:1 bunch of radishes1 cup baby carrots1 teaspoon dried thyme1 teaspoon dried rosemarysalt & pepper to taste2 cups mushrooms, chopped2 garlic cloves, chopped1/4 medium onion, chopped3 tablespoon algae oil (or olive oil)1 bunch of kale, remove stems and tear into small pieces

Instructions:

·         Preheat oven to 400 degree F, line a baking sheet with foil.

·         Wash the radishes and separate the leaves (don’t discard the leaves),

·         Cut each radish in half and put in a medium sized bowl along with the baby carrots.  

·         Drizzle on 1 tablespoon oil and season with thyme, rosemary, salt and pepper, toss to distribute and coat evenly then put on the baking sheet in a single layer.

·         Let roast for 25-30 minutes.

·         In the same bowl you just seasoned the radish and carrots in, add the kale pieces and the radish stems.  

·         Drizzle 1 tablespoon of oil and using your hand mix and squeeze the lettuce until evenly coated and set aside.

·         In a large saucepan over medium heat add the remaining tablespoon of oil.  Add the onion, garlic and mushrooms, stirring frequently 3-5 minutes until tender and browned, remove from pan and set aside.

·         In the same sauce pan you cooked the mushrooms add the kale and radish mix.  

·         Let cook, stirring frequently for 2-3 minutes until bright green and slightly wilted.

·         Distribute the kale mix between 2 plates and then top with the mushrooms/ onion mix.

·         Once the radishes and carrots are done (can be easily pierced with a fork) distribute them onto the kale/ mushroom salad and enjoy!

Warm Kale Salad with Radishes, Mushrooms and Carrots (FM) |

Sides 4 - 6

Roasted Radishes & Potatoes

Ingredients

·         1 bunch (250 grams) radishes, trimmed and halved

·         10 ounces (300 grams) baby potatoes, halved

·         2 tablespoons olive oil

·         1/2 teaspoon garlic powder

·         kosher salt to taste

·         microgreens (optional) for serving

Creamy Dill Kefir Dressing

·         1/2 cup (120 ml) plain kefir

·         1/3 cup (50 grams) feta cheese, crumbled

·         1 clove garlic

·         2 tablespoons fresh dill

·         kosher salt to taste

Instructions

·         Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

·         Toss the veggies with the olive oil, garlic powder and salt.

·         Place on the baking sheet. Roast for 25-30 minutes or until slightly golden.

·         While the radishes and potatoes are roasting, make the dressing.

·         Add all ingredients for the dressing to a blender or food processor and process until smooth.

·         Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.

Roasted Radishes and Potatoes - Whisked Away Kitchen

Roasted Radish & Tomato Salad

Ingredients

·         1 cup radishes, cleaned and whole

·         1 cup cherry tomatoes, whole

·         1 and 1/2 tablespoons Gefen Olive Oil

·         1 teaspoon garlic powder

·         1 teaspoon dried parsley

·         1 teaspoon minced onion

·         3/4 teaspoon salt

·         1/4 teaspoon black pepper

·         2 tablespoons slivered almonds

·         1 small red onion, cut into half-moons

·         1/2 kohlrabi, cut into short matchsticks

·         1 cucumber, cut into thin circles

·         1 bunch kale, chopped

Dressing

·         1/4 cup Gefen Mayonnaise

·         1 tablespoon Gefen Lemon Juice

·         4 cubes Gefen Frozen Dill (or 4 teaspoons chopped fresh dill)

·         1 cube Gefen Frozen Garlic (or 1 clove garlic, minced)

·         1/2 to 1 teaspoon honey

·         salt, to taste

·         pepper, to taste

Directions

·         Prepare the Roasted Radish and Tomato Salad and Dressing

·         Preheat oven to 425 degrees Fahrenheit (or 250 degrees Celsius).

·         Place radishes and cherry tomatoes on a baking sheet. Drizzle with olive oil and spices.

·         Toss to coat evenly.

·         Place in oven for 20–25 minutes, shaking the pan occasionally to evenly roast.

·         In the last two minutes, place almonds into the oven to toast as well.

·         Meanwhile, mix all dressing ingredients together.

·         Prepare a bed of kale. Add the onion, kohlrabi, and cucumber.

·         Once slightly cooled, add the tomatoes, radishes, and almonds.

·         Mix with dressing and enjoy.

Roasted Radish and Tomato Salad - Kosher.com

Sauteed Savoy Cabbage With Potatoes, Garlic, & Olive Oil

Ingredients

·         1 savoy cabbage, cored and roughly chopped

·         2 medium size potatoes (about 380g), peeled and cubed

·         2 cloves of garlic, peeled and cut lengthwise

·         6 Tbsp extra virgin olive oil (the best quality you can afford)

·         sea salt

·         ground black pepper, optional

Instructions

·         Cut up the savoy cabbage into quarters, remove core, cut roughly into smaller pieces and wash thoroughly

·         Peel the potatoes, cut into cubes and wash under cold running water.

·         Place both cabbage and the potatoes in a fairly big pot and add water to completely cover.

·         Bring to boil, turn the heat down, add a pinch of salt and cook for about 8-10 minutes or until potatoes and cabbage are cooked but still a bit firm.

·         Put the extra virgin olive oil and the garlic in a pan (you can use the same pan that you cooked the cabbage and potatoes in, just dry it well) or use a skillet.

·         Cook the garlic in the oil until golden in colour allowing to flavour the oil, then remove and discard the garlic.

·         Add potatoes and the cabbage to the pan or skillet and cook down for about 20 minutes on a gentle heat stirring occasionally until a nice soft and velvety consistency.

·         While cooking, break the potatoes a bit with a back of wooden spoon or a fork but do not mash it completely.

·         Taste and adjust the seasoning with sea salt and add ground black if using.

·         Serve hot immediately.

Sautéed Savoy Cabbage with potatoes, garlic, and olive oil Istrian Recipe — Beans & Sardines

Deserts / Beverages

Easy Soft & Moist Pear and Apple Yogurt Cake

Ingredients

·         3 large eggs

·         3/4 cup (150 gr) sugar

·         1 lemon, zest

·         1 teaspoon vanilla extract

·         10 oz (285 gr) plain Greek yogurt

·         4 oz (115 gr) unsalted butter, melted and cooled

·         2 cups (240 gr) all-purpose flour

·         1/4 teaspoon salt

·         2 teaspoons baking powder

·         2 large apples, peeled and sliced

·         1 large pear, peeled and sliced

·         1 teaspoon cinnamon, optional

·         powdered sugar, for top

Instructions

·         Preheat the oven to 350F (180C). Line a 1-pound loaf baking pan with parchment paper.

·         In a large mixing bowl, add the eggs and sugar, and beat well. You can use a hand mixer or a whisk.

·         Add the finely grated lemon zest, vanilla extract, yogurt, and melted butter (at room temperature). Beat well.

·         Add the flour, salt, and baking powder, and mix until just combined. Don’t over mix.

·         Fold in the apple slices.

·         Pour into the prepared baking pan, and top with the pear slices and a sprinkle of cinnamon, if you like.

·         Bake in the preheated oven at 350F for about 60 minutes or until set.

·         Cover loosely with aluminum foil if the top gets too brown after 40 minutes.

·         Make sure to test with a toothpick for readiness.

·         Let cool down, sprinkle with powdered sugar and enjoy!

Easy Soft and Moist Pear and Apple Yogurt Cake – Cooking with Manuela

Baked Apple Slices (No Sugar Added)

Ingredients

·         1 Fuji apple - large, unpeeled

·         1 tablespoon unsalted butter - melted

·         1 teaspoon ground cinnamon - divided

Instructions

·         Preheat the oven to 400°F. Line an 8-inch square rimmed baking dish with high-heat-resistant parchment paper.

·         Cut the apple into twelve ¼-inch slices, discarding the core.

·         Place the apple slices in the prepared pan.

·         Drizzle them with the melted butter and use your hands to coat them.

·         Arrange them in a single layer.

·         Sprinkle the tops of the apple slices with half the cinnamon.

·         Bake for 10 minutes.

·         Flip the apple pieces and sprinkle them with the remaining cinnamon.

·         Keep baking them until golden brown and tender, for about 10 more minutes.

·         Drizzle with the pan juices and serve.

Baked Apple Slices (No Added Sugar) - Healthy Recipes Blog

Pear Compote

Ingredients

·         6 pears

·         1 cinnamon stick

·         2 star anise

·         ¼ tsp ground ginger

·         ¼ tsp ground nutmeg

·         1 tbsp lemon juice

·         ½ tbsp maple syrup optional

·         ¼ – ½ cup water

Instructions

·         Peel and core the pears. Dice into ½ inch cubes.

·         Add all ingredients to a saucepan and heat over a medium heat.

·         Bring to a boil, reduce heat and simmer for 40-45 minutes, stirring often until the pears have softened and the liquid has thickened.

·         Remove from the heat.

·         Remove the cinnamon stick and star anise.

·         Add ½ of the cooked pears to a high speed food processor and blitz until smooth.

·         Stir the puree through the remaining cooked pears.

·         Allow to cool completely before transferring to a glass jar to store in the fridge for up to 1 week.

Pear Compote | The Picky Eater