Recipes for Thursday April 9th, 2026
- 6 days ago
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Spicy Rice Bowls with Korean Marinated Tofu
These spicy rice bowls are an explosion of flavour thanks to the Korean style marinated tofu. Add your favourite toppings and a squeeze of hot sauce for an easy and healthy dinner.
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 servings
Ingredients
350 g Firm Tofu
3 tablespoon Gochujang
1 ½ tablespoon Soy Sauce
1 tablespoon Honey
½ tablespoon Sesame Oil
1 teaspoon Ginger grated
2 cloves Garlic crushed
2 tablespoon Vegetable oil
500 g Cooked Rice
2 Carrots peeled and chopped into batons
½ Cucumber chopped into batons
1 Avocado sliced
Sesame Seeds to serve
Sriracha or your favorite hot sauce
To serve
1. Press the tofu: Put a few sheets of kitchen towel on a plate, put the tofu on top then add a
few more sheets of kitchen towel to the top. Put another plate on top then place something
heavy like some tins of food or a heavy cast iron skillet on the plate and leave for at least 10
minutes. You can also use a tofu press for this if you have one.
2. Marinate the tofu: Stir together the gochujang, soy sauce, honey, sesame oil, garlic and
ginger. Cut the tofu into cubes and add to the tofu marinade. Gently toss and set aside.
3. Cook the tofu: Heat the oil over a medium high heat in a frying pan. Fry the tofu pieces
(keeping the leftover marinade for the rice) in a single layer until browned on all sides, you
might need to do this in batches. Scoop out onto a paper towel lined plate to drain.
4. Make the rice: In the same frying pan you cooked the tofu add another drizzle of oil then
add the rice and pour over any leftover marinade from the tofu, fry until heated through and
coated in the spicy marinade.
5. Assemble the bowls: Split the fried rice between four bowls. Add carrots, cucumber, avocado
and cooked tofu. Top with sesame seeds and your favorite hot sauce
Entrée # 2
Asian Veg Stir Fry
Super basic veg stir fry recipe where the vegetables really shine! The trick is to make sure you have everything ready to cook. Veggies are stir fried on high heat to keep them crunchy and tossed in the most delicious sauce.
Prep Time 10 mins Cook Time10 mins Total Time 20 mins Servings: 6
Ingredients
For the Stir Fry Sauce
1 tablespoon Oyster Sauce or Vegan Mushroom Oyster Sauce
¼ teaspoon White Pepper
¼ tsp Sesame Oil
1 teaspoon Cornstarch
1 cup Water
1 teaspoon Salt
3/4 teaspoon Sugar
For the Veg Stir Fry
1.5 tablespoon Oil
1 tablespoon chopped Garlic
1 tablespoon chopped Ginger
1 tablespoon chopped Celery
1/2 cup sliced Onion
1 cup Broccoli florets
1 cup thickly sliced Carrot
1 cup cubed Bell Pepper
1 cup cubed Zucchini
1 cup Mushrooms halved
2 Bok Choy divided into stems and leaves
2 tablespoons chopped Spring Onions for garnishing
Instructions
Whisk together all the ingredients mentioned under sauce and set this aside.
Blanch broccoli and carrot in boiling hot water for two minutes to partially cook them. This way they still remain crunchy, but don't taste raw in the stir fry. Drain and set aside.
In a wok, heat oil and add chopped ginger, garlic and celery. Stir fry for a minute and then add sliced onions. Cook on high heat for another minute and add bell peppers and zucchini. Stir fry for a minute and add mushrooms and bok choy stem. Cook for another minute
Add par cooked broccoli and carrots and the sauce. Stir fry for 2 minutes till the sauce thickens and becomes slightly translucent. Sprinkle spring onions on top and serve hot.
Notes
If you'd like more sauce, increase the water by 1/4 cup.
You can also use other vegetables in the recipe including snow peas, carrots, beans and mushrooms.
This dish can easily be made with readily available stir fry sauces as well. Directly use the packaged stir fry sauce in place of the sauce ingredients mentioned here.
Stir fry all the ingredients on high heat as far as possible.
Finish the prep work before you start cooking as this dish comes together very quickly. It's also made on a high flame and the ingredients cook much faster.
Entrée # 3
Thai Tuna Lettuce Wraps + Spicy Ginger Carrot Cucumber Pickle
Easy and delicious with pops of flavor, this healthy recipe for Thai inspired tuna + lettuce wraps is perfect for lunch.
Prep Time 30 mins Total Time 30s mins Servings 4
Ingredients
9 ounces White Albacore Tuna
1 head of Butter lettuce
1 medium cucumber partially peeled, seeded and sliced into thin strips
2 medium carrots peeled and sliced into thin strips
½ small red onion thinly sliced
¾ cup white vinegar
¾ cup water
7 TB white sugar
2 TB ginger fresh grated or paste
1 ½ teaspoon salt
1 teaspoon red pepper flakes
2 green onions chopped
Sweet Thai chili sauce optional
Fresh cilantro optional
Sliced almonds optional
Instructions
In a quart jar or bowl, layer the sliced cucumbers, carrots, and red onion. In a separate bowl, stir together the vinegar, water, sugar, ginger, salt and red pepper flakes. Microwave for 30-45 seconds until warm. Stir to dissolve the sugar.
Pour the vinegar and ginger mixture over the sliced vegetables. Seal and shake to combine. Refrigerate for at least 30 minutes before serving.
To make the Lettuce Wrap:
Place desired amount of tuna on top of a leaf of lettuce. Top with the ginger carrot and cucumber pickle mix, a drizzle of Thai chili sauce, fresh cilantro, green onions and almonds.
This recipe will make enough to feed 4 people. The number of lettuce wraps depends on the size of lettuce, the amount of tuna used, etc. Use more tuna as needed.
Sides 1 - 3
Side/Appy #1
Quick 3 Ingredient Pickled Daikon Radish
Prep Time15 mins Cook Time10 mins Total Time 25 mins 8-10 servings
INGREDIENTS
▢1 pound fresh daikon
▢1 cup rice wine vinegar, rice vinegar
▢1 cup spring water
▢1 cup white sugar, granulated white sugar
▢1 teaspoon of salt, coarse sea salt or regular is fine too
▢1 tablespoon red chili pepper, thinly sliced, is optional!
INSTRUCTIONS
2- 16- 0unce jars or you can use 1 large 32- Ounce jar
Peel the daikon radish and slice it very thinly. About ⅛ inch thick. A Mandolin slicer works perfectly here.
In a non-reactive (use ceramics, enamel, glass, plastic, or stainless steel) small saucepan over medium heat combine water, sugar, and salt. Stir until sugar and salt dissolve. Bring this to a gentle boil. And pour in the vinegar. Bring to a boil again and set aside.
In your jars, combine daikon and thinly sliced red chili.
Pour in the hot pickling solution mixture until the daikon is fully submerged in the pickling liquid.
Secure the lid and let the mixture cool at room temperature for 1 hour. After that, refrigerate for 12 hours (overnight) and enjoy. For the daikon to ‘fully pickle'' I would wait for 1-2 days but you can eat them once they are cold.
Pickled Daikon crunchy texture is a delicious accompaniment to various Korean, Japanese dishes, including soups, noodles, sandwiches and many more.
Store in the refrigerator for up to 2-3 weeks. However, I recommend consuming this within 2 weeks. After 2 weeks it is still good, but the daikon will lose its crisp texture, fresh flavor and become softened. You'll see if the liquid gets discolored or gets dark it's not good anymore.
NOTES
The jars need to be with wide openings so that you can easily pull out the veggies when needed.
You don't necessarily need to cut the daikon in coins, especially if you using large daikon radish. Matchsticks or julienne work just fine. Also, a good vegetable peeler will slice the daikon into thin and long slices.
Don't toss the green leaves away! They are highly nutritious and when cooked can be added to various dishes like miso soups, ramen, and woks.
Chili - makes the daikon mildly spicy, if you like add more or leave it out completely for more pure daikon flavor.
Side/Appy #2
Pan Fried Daikon Cake
This pan-fried daikon cake recipe is a unique and tasty way to enjoy daikon radish. They're great dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat.
Prep Time: 15 mins Cook Time: 10 mins Additional Time: 30 mins Total Time: 55 mins Servings: 4
Ingredients
1 ½ cups grated daikon radish
2 teaspoons salt
½ red onion, chopped
½ cup Italian seasoned breadcrumbs
1 egg, beaten
1 clove garlic, minced
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon chili garlic sauce (such as Sriracha)
1 ½ cups vegetable oil for frying
Directions
Place daikon in a large bowl; sprinkle with salt. Refrigerate for 30 minutes. Drain daikon. Transfer to a bowl.
Add onion, breadcrumbs, egg, garlic, black pepper, paprika, and chili garlic sauce to daikon; mix well. Form into 8 patties.
Heat oil in a large skillet over medium heat. Add patties; cook until firm and nicely brown, about 3 minutes per side. Drain on paper towels and serve.
Side/Appy #3
Parmesan Zucchini and Eggplant Recipe
This parmesan zucchini and eggplant recipe makes a quick and easy side dish perfect for a weeknight supper!
Prep Time:5 minutes Cook Time:15 minutes Total Time: 20 minutes Servings :4
Ingredients
▢1 tablespoon olive oil
▢1 tablespoon butter
▢3 medium zucchini, cut into slices
▢1 small eggplant, cut into slices
▢1 clove garlic, minced
▢1/2 cup grated Parmesan cheese
▢salt and pepper, to taste
Instructions
Heat olive oil and butter in a medium skillet over medium heat. Add slices of zucchini and eggplant, along with garlic and cook until tender, about 12 to 15 minutes. Stir occasionally to make sure all are cooked thoroughly. Sprinkle with grated parmesan and salt and pepper for serving.
Sides 4 - 6
Side/Appy #4
Crispy Eggplant with Garlic and Ginger Sauce
Prep Time: 10 minutes Cook Time: 10 minutes Yield: Serves 2-4
An Asian-inspired plant-based dish where eggplant is fried with garlic and ginger until crispy and then coated in a sweet and salty soy-based sauce that thickens once cooked. Served with rice or noodles this dish is perfect for a vegetarian main dish or as a side to a meat-based meal. Garnish with coriander and toasted sesame seeds.
Ingredients
2 medium eggplants, chopped into cubes
2 teaspoons salt
2 tablespoons cornstarch
Soy-Based Sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon dark soy sauce (alternately just use soy sauce)
1 tablespoon sugar
2 teaspoons cornstarch
Stir-fry
3 tablespoons vegetable oil (or peanut oil)
1 tablespoon ginger, grated
4 cloves garlic, minced
Garnish (optional)
Fresh coriander or chives
Sesame seeds, toasted
Instructions
Salt the eggplant – this helps to get rid of any bitterness. Lay the eggplant out on a baking tray and sprinkle with salt. Allow to sit for 10-15 minutes before rinsing off thoroughly with tap water. Pat dry.
Sprinkle the eggplant with 2 tablespoons of cornstarch, making sure that eggplant is evenly covered with cornstarch
Combine the sauce ingredients and mix until well combined. Set aside.
In a large frying pan or wok, place the 3 tablespoons of vegetable oil and heat over medium-high heat. Once oil is hot, add the eggplant and fry for 2-3 minutes until crispy and brown. Now add the garlic and ginger and cook for another 5 minutes or until the eggplant is soft.
Pour the sauce over the eggplant and cook for another 1-2 minutes until the sauce thickens and has completely coated the eggplant.
Serve hot with noodles or rice and garnish with coriander and /or sesame seeds.
Side/Appy #5
Snow Pea Salad
Prep Time: 15 minutes Total Time: 15 minutes Yield: 6 cups
Ingredients
3 cups arugula
2 cups snow peas, thinly sliced
2 stalks celery, thinly sliced
1/3 cup almonds
1/2 cup shredded purple cabbage
1 oz Pecorino Romano cheese, shredded
1 tablespoon olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt to taste
Instructions
In a large bowl, add the arugula.
Top with snow peas, celery, almonds, cabbage and cheese.
In a small bowl, whisk together the olive oil, champagne vinegar, honey, mustard, and salt.
Drizzle 2 tablespoons of dressing over the salad and toss until combined. Add more dressing if needed.
Side/Appy #6
Snow Peas with Ginger and Garlic
Prep Time 10 minutes Cook Time 5 minutes Total Time 15minutes Servings4
INGREDIENTS:
FOR THE SAUCE:
1 tablespoon soy sauce
1 ½ teaspoon rice wine vinegar
½ teaspoon sesame oil
½ teaspoon sugar
FOR THE SNOW PEAS:
9 ounces snow peas strings trimmed
1 teaspoon vegetable oil or canola oil
1 ½ teaspoons fresh grated ginger
1 teaspoon minced garlic
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds optional
MAKE THE SAUCE:
In a small bowl, combine the soy sauce, rice wine vinegar, sesame oil and sugar. Whisk to combine and set aside.
Heat a skillet or wok over medium high heat. When the pan is hot, add the vegetable or canola oil and swirl to coat the pan.
Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the snow peas and sauté for about 1 minute, tossing with the garlic and ginger frequently.
Stir in the sauce and cook until it reduces down to a glaze. Add the sesame seeds and toss to coat. Serve immediately.
Deserts / Beverages
Dessert #1
Tangelo Upside-down Cake
Prep Time 25 mins Cook Time 1 hr Cooling 10 mins Total Time 1 hr 35 mins Servings 10
Ingredients
3/4 cup Granulated Sugar
1/2 cup Water
1 tablespoon Butter
pinch of Salt Small
3-4 Tangelo Peeled and sliced in 1/4 inch rounds
1 cup Granulated Sugar
2 sticks Unsalted Butter
Tangelo Zest From 2 tangelos
1 teaspoon Pure Almond Extract
1 cup All-Purpose Flour
1 cup Almond Flour Ground almond meal
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
6 large Egg
1 teaspoon Ground Cinnamon
2 tablespoons Granulated Sugar
2/3 cup Sliced Almonds
Instructions
Preheat oven to 350°F. Grease a 9-inch cake pan, line with parchment paper, and grease the paper; set aside.
Place the sugar and water for the caramel in a small saucepan, and bring to a simmer over medium heat. Continue to cook for about 10-15 minutes, swirling the pan, until the caramel reaches a golden color. Add the butter and salt and swirl until melted.
Pour the caramel into the cake pan and place enough tangelo slices in the bottom of the pan to cover.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, zest, and almond extract for 5 minutes. Add the flours, baking powder, and salt, and mix on low. Add the eggs and mix until just combined. Spread the batter over the tangelos and caramel.
In a small bowl, mix the cinnamon, sugar, and almonds. Sprinkle over the batter. Cover the cake with a round of parchment paper and bake for 45 minutes. Remove the parchment paper cover and bake for an additional 15 minutes, until cooked through.
Allow the cake to cool for 5-10 minutes, then invert onto a platter.
Dessert #2
Cucumber Smoothie with Banana and Arugula
Prep Time10 mins Total Time10 mins Servings 1
Ingredients
200 g cucumber
1 small banana
20 g rocket arugula
150 g yogurt
Instructions
Rinse the cucumber and cut it into pieces. Peel and roughly chop the banana. Wash the arugula, drain well and roughly chop.
Puree everything together with the yoghurt in a blender. Serve chilled.
Dessert #3
No-Bake Carrot Cake Bites
Prep Time 30 minutes Total Time 30 minutes Servings 16 (bites)
Ingredients
3/4 cup peeled and finely shredded carrot (~1-2 carrots as recipe is written)
1 cup packed pitted medjool dates (measured after pits are removed)
1 ¾ cups raw walnuts (or sub other nut, such as pecans or cashews)
2 tsp vanilla extract
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch ground nutmeg
4-6 Tbsp coconut flour (or sub almond flour, adding more as needed)
1/4 cup raisins (optional // or sub other unsweetened dried fruit)
FOR TOPPING optional
1/2 cup desiccated coconut flakes (you can blitz briefly in a blender for a finer flake that sticks to the bites more easily)
8 tsp soft, runny coconut butter (or store-bought // if hard, soften in the microwave or over the stovetop using a double boiler until pourable)
Instructions
Using the grater attachment on your food processor (or a box grater), grate the carrot and set aside.
To the food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside.
To the food processor, add walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved — about 15 seconds. Then add the dates and shredded carrot back in and pulse in 1-second increments until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
Add coconut flour 2 Tbsp (18 g) at a time and pulse to combine. If it is not mixing, you may need to remove the lid and stir occasionally to encourage things along. You’re not looking for a paste or purée here, but a tender, crumbly dough. Once well combined, add raisins (optional) and pulse/stir once more to combine.
Scoop out 2-Tablespoon amounts using a cookie scooper, roll into balls with hands, and place directly onto a parchment-lined baking sheet or serving platter. Repeat until all dough is used up. If the bites are too sticky to roll, add a little more coconut or almond flour to dry the mixture out.
Roll in finely shredded coconut (optional) and enjoy immediately or refrigerate to chill/firm up. Or, if topping with coconut butter (optional), place bites in the freezer to chill for 10-15 minutes, then top with fresh coconut butter (if butter is not pourable, warm in a double boiler or in the microwave until a runnier consistency is achieved). After topping with coconut butter, chill bites another 5-10 minutes to set.
Store covered in the refrigerator up to 1 week or in the freezer up to 1 month.
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