Recipes for Thursday August 20th, 2026
- 4 days ago
- 5 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
E1 – Ground Beef & Potatoes Skillet
Ingredients
· 3 tablespoons extra-virgin olive oil, divided
· 1 pound 90%-lean ground beef
· 2 teaspoons ground cumin
· 1 teaspoon smoked paprika
· 1 teaspoon salt
· ½ teaspoon cayenne pepper
· ¼ teaspoon ground pepper
· 3 medium Yukon Gold potatoes, diced (½-inch)
· 1 medium yellow onion, chopped
· 1 yellow bell pepper, diced (½-inch)
· 1 poblano pepper, diced (½-inch)
· 4 cloves garlic, minced
· 1 bunch lacinato kale, stemmed and roughly chopped
· 1 (15-ounce) can fire-roasted diced tomatoes, undrained
· 1 tablespoon balsamic vinegar
· 1 scallion, thinly sliced (optional)
Instructions
E2 – Traditional Moussaka with Eggplant & Potatoes
Ingredients
Base ingredients
6 eggplants
5 potatoes (optional)
vegetable oil (for frying the eggplants)
For the meat sauce
750g beef or lamb mince (26 oz)
2 red onions (chopped)
2 cloves of garlic (chopped)
1 tin chopped tomatoes (400g / 14oz)
2 tbsp tomato paste
1 teaspoon sugar
1 glass of red wine
Pinch of sea salt and freshly ground black pepper
1 bay leaf
3–4 whole cloves (optional)
A pinch of cinnamon or one cinnamon stick
1/4 of a cup olive oil
For the bechamel sauce
900ml milk (31 fl.oz)
120g butter (4 oz)
120g flour (4 oz)
a pinch of nutmeg
2 egg yolks
100g Parmigiano-Reggiano or Kefalotyri or your favorite hard cheese (3.5oz)
salt to taste
Instructions
E3 – One Pot Spanish Chicken & Potatoes
Ingredients:
· 1/2 cup olive oil
· 1 large yellow onion, sliced (about 1 cup)
· 3 cloves garlic
· 5 ripe tomatoes, cut in half
· 1/2 of a large eggplant, skin removed and diced (2–3 cups)
· 1 1/2 teaspoon salt
· 1 1/2 lbs. chicken breast meat
· 1 large Russet potato, sliced
· salt and pepper to taste
· 1 teaspoon all purpose seasoning (I used poultry seasoning)
· 1/2 cup fresh parsley leaves
· crusty bread or rice for serving
Instructions
Sides
S1 – Cucumber Tomato Salad
Ingredients
Red Wine Vinaigrette
· ¼ cup olive oil (2oz., $0.70)
· 2 Tbsp red wine vinegar ($0.18)
· 1 Tbsp lemon juice ($0.07)
· 1 tsp dried oregano ($0.06)
· ½ tsp salt ($0.02)
· ¼ tsp black pepper (freshly cracked, $0.04)
Salad
· 2 cucumbers (peeled and chopped, (about 1.25 lb., 566g, 4 cups) $1.52*)
· 4 Roma tomatoes (chopped, (about 1 lb., 453g, 2 cups) $1.27)
· ½ small red onion (sliced thin, (150g, 1 cup) $0.51)
· 1 green bell pepper (chopped, (180g, 1 cup) $0.86**)
· ¼ bunch fresh parsley (chopped, (55g, ½ cup) $0.24***)
· 2 oz. feta (crumbled, $1.15****)
Optional Add-ins
· kalamata olives
· roasted red pepper
Instructions
S2 – Hasselback Potatoes
Ingredients
· 4 large russet potatoes, washed and patted dry
· 4 tablespoons unsalted butter, melted, divided
· 1 teaspoon kosher salt
· ½ teaspoon pepper
· salt and pepper, to taste
Instructions
S3 – Sauteed Eggplant & Tomatoes
Ingredients
· ½ cup olive oil doesn't have to be extra virgin
· 1 pound plum tomatoes chopped about 4 or 5
· 2 - 3 cloves garlic chopped
· 1 eggplant about 1 - 1 ½ pounds unpeeled, cut into 1-inch chunks
· 1 teaspoon dried oregano
· A few fresh basil leaves
· Kosher salt to taste
· Pepper to taste
Instructions
S4 – Spanish Potato & Tomato Salad
Ingredients
· 2 medium potatoes
· 2 large tomatoes
· 3 cloves garlic
· 1/4 cup chopped parsley 15 grams
· 3 tbsp extra virgin olive oil 45 ml
· 1 tbsp sherry vinegar 15 ml
· pinch sea salt
· dash black pepper
Instructions
S5 – Mediterranean Kale Salad
Ingredients
· 2 cups shredded kale
· 2/3 cup grape tomatoes
· 1/2 small cucumber
· 1/2 roasted red pepper
· 4 scallions
· 1/4 cup kalamata olives
· 1 ounce feta
· 1/3 cup chopped flat-leaf parsley
· ½ cup cooked bulgur
· 2 tablespoons olive oil
· 2 tablespoons lemon juice
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
Instructions
S6 – Stir Fried Eggplant, Potato, & Pepper
Ingredients
Sauce
· 1/4 cup water
· 1 tablespoon light soy sauce
· 1/2 tablespoon dark soy sauce (*Footnote 1)
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1/2 tablespoon sugar
· 1/4 teaspoon salt
· 1 teaspoon cornstarch
Stir fry
· 10 oz eggplants (about 1 large Chinese eggplant or 1/2 American eggplant) , chopped into bite size pieces (*Footnote 2)
· 2 teaspoons cornstarch
· 1/3 cup peanut oil (or vegetable oil)
· 1/2 lb potato (1 small russet or 2 yukon potatoes) , halved and sliced into 1/4-inch (1/2-cm) pieces
· 1 bell pepper , chopped into bite-size pieces
· 2 green onions , chopped
· 2 cloves garlic , minced
Instructions
Desserts / Beverages
D1 – Vegan “Orange Julius” Smoothie
Ingredients
· 2 ripe bananas, frozen (Yes, you an use room temp ’nanas in a pinch, but then you’ll have to add more ice…)
· 1 teaspoon fresh orange zest, This is the zest from about ½ an orange.
· 1½ cups fresh squeezed orange juice, This is the juice from about 2-3 oranges, depending on their size.
· ¾ cup unsweetened almond milk
· ¾ teaspoon pure vanilla extract
· 4-6 ice cubes
· 1 tablespoon agave, optional (I don’t think this smoothie needs it, but if you’re into things extra sweet, go for it.)
Instructions
D2 – Cantaloupe Smoothie
Ingredients
· ½ cantaloupe, 400 grams
· 1 frozen banana, 100 grams
· 230 grams Greek yogurt
· 1 lime, juiced
· 12 mint leaves
· 1 tablespoon maple syrup
·
Instructions
D3 – Baked Maple Banana
Ingredients
· 1 tablespoon butter
· 2 tablespoons maple syrup
· 4 Bananas, peeled and cut into pieces or sliced lengthwise
· 1 teaspoon lemon juice
· 1/2 teaspoon cinnamon
Instructions
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