Recipes for Thursday August 13th, 2026
- Aug 12
- 5 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
E1 – Rigatoni with Collard Greens and Sausage
Ingredients
· 2 tbsp olive oil
· 1 onion, chopped
· ½ orange or yellow bell pepper
· 3 cloves garlic, minced
· 2 medium sweet Italian sausages or spicy chicken sausage
· 1 bunch collard greens, stems removed and coarsely chopped
· ½ cup chicken broth
· 1 tsp balsamic vinegar
· pinch red pepper flakes
· ½ cup parmesan cheese
· ¼ cup sliced olives
· 12 ozs rigatoni or other short pasta shape
· salt to taste
Instructions
E2 – Summer Steak Kabob
Ingredients
1/2 cup canola oil
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
Hot cooked rice
Instructions
E3 – Skillet Lemon Parmesan Chicken with Zucchini and Squash
Ingredients:
· 1 1/4 lbs boneless skinless chicken breasts, diced into bite size pieces
· 2 Tbsp olive oil, divided
· 2 Tbsp butter, divided (or more olive oil)
· Salt and freshly ground black pepper
· 3 tsp Italian seasoning, divided
· 1 tsp garlic powder*, divided
· 1/2 tsp onion powder
· 1 tsp lemon zest, plus more for serving
· 10 oz. (2 small) zucchini, sliced and halved if wider
· 10 oz. (2 small) yellow squash, sliced and halved if wider
· 1/3 cup finely shredded parmesan, or more to taste
· 2 Tbsp chopped fresh parsley
· 2 Tbsp fresh lemon juice
Instructions
Sides
S1 – Grilled Vegetables with Collard Green Pesto
Ingredients
Collard Green Pesto:
· 1/4 teaspoon kosher salt, plus more for the cooking water
· 2 cups chopped collard greens
· 2 cloves garlic
· 3 tablespoons grated Parmesan
· 2 tablespoons fresh basil
· 3 tablespoons pecans (about a handful)
· 1 teaspoon lemon zest plus 2 teaspoons fresh lemon juice
· 1/4 teaspoon crushed red pepper
· 1/2 cup olive oil
Vegetables:
· 1/2 pound asparagus, trimmed
· 1 red bell pepper, sliced
· 1 yellow squash (8 ounces), cut into planks
· 1 large zucchini (12 ounces), cut into planks
· Lemon zest, for garnish, optional
Instructions
S2 – Golden Beet Zucchini Salad
Ingredients
Salad
· 4 golden beets, peeled and shredded
· 1 red beet, peeled and shredded
· 2 zucchini, shredded
Yogurt Coconut Dressing
· ⅔ cup greek yogurt for vegan or dairy free option, use coconut yogurt
· ½ teaspoon cinnamon
· ½ teaspoon sea salt
· 2 tablespoon orange juice
· ½ teaspoon fresh ginger
· 3 tablespoon coconut milk
· 1 tablespoon orange zest for garnish
· 1 teaspoon fresh mint for garnish
Instructions
S3 – Golden Beets with Carrots and Beet Greens
Ingredients
· 2 medium golden beets with leaves attached (about 8 ounces)
· 6-8 slender carrots (about 8 ounces), peeled, sliced on the bias into 2-inch lengths*
· 2 teaspoons extra-virgin olive oil
· Scant 1/4 teaspoon kosher salt
· Scant 1/8 teaspoon freshly ground black pepper
· 1 teaspoon apple cider vinegar
Instructions
S4 – Skillet Zucchini & Yellow Squash
Ingredients
· ½ tablespoon butter
· ½ tablespoon olive oil
· 2 small zucchini, ends trimmed and diced
· 2 small to medium yellow crookneck squash, ends trimmed and diced
· Salt and pepper to taste
· Sprinkle of freshly grated Parmesan cheese, optional but yummy
Instructions
S5 – Marinated Golden Beet Salad with Carrots, Dill & Pistachios
Ingredients
· 13-16 ounces small golden beets (about 8 baby beets)
· 1 large or 2 small carrots
· 1-2 small red cippolini onions (or ¼ of a red onion)
· 1 cup fresh squeezed orange juice (about 2 oranges)
· 1½ teaspoons red balsamic vinegar
· 1½ teaspoons extra virgin olive oil (optional)
· 2 teaspoons chopped fresh dill (plus extra for garnish)
· pinch of salt
· ¼ cup crushed roasted salted pistachios
Instructions
S6 – Golden Beet Salad
Ingredients
· 3 medium-large golden beets
· 2 cups cooked quinoa
· 4 cups baby arugula (rocket)
· 1/3 cup parmigiano-regianno, freshly grated (or goat cheese)
· 1/2 cup walnuts
· Salt + pepper, to taste
Red Wine Vinaigrette Dressing:
· 1/2 cup olive oil
· 1/4 cup red wine vinegar
· 1/2 tsp honey (or maple syrup)
· 1 tsp dijon mustard
· 1 tsp garlic powder (or 2-3 cloves minced garlic)
· 1 tsp dried thyme (optional)
· Salt + pepper, to taste
Instructions
Desserts / Beverages
D1 – Healthy Apple & Pear Crisp
Ingredients
· 3 medium apples, cored and chopped (peel if you prefer)
· 3 medium pears, cored and chopped (peel if you prefer)
· 3 tablespoons fresh lemon juice
· 1 tablespoon sugar (coconut or organic pure cane)
· 1 heaping teaspoon cinnamon
· Topping
· 1 3/4 cup old fashioned oats
· 1/4 cup almond meal or flaxseed meal, optional
· 1 cup finely chopped walnuts, optional
· 1/2 cup pure maple syrup
· 3 – 4 tablespoons coconut oil (at room temp)
· 1 teaspoon vanilla extract
· 1/4 teaspoon mineral salt
· cinnamon, to garnish
Instructions
D2 – 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
· ¼ – ½ cup water
Instructions
D3 – Baked Apple Slices (no added sugar)
Ingredients
· 1 Fuji apple - large, unpeeled
· 1 tablespoon unsalted butter - melted
· 1 teaspoon ground cinnamon - divided
Instructions
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