Recipes for Thursday Feb 12th, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Entrée # 1

Creamy Broccoli with Potatoes: A Comforting Delight!

Ingredients

·         2 cups broccoli florets

·         2 medium potatoes, peeled and diced (about 2 cups)

·         1 cup heavy cream

·         1 cup shredded cheddar cheese

·         2 tablespoons butter

·         1 teaspoon garlic powder

·         1 teaspoon onion powder

·         Salt and pepper to taste

·         1/4 cup grated Parmesan cheese (optional)

Instructions

·         In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes, or until tender.

·         Add the broccoli florets to the pot and cook for an additional 3-4 minutes until the broccoli is bright green and tender.

·         Drain the potatoes and broccoli, then return them to the pot.

·         In a small saucepan, melt the butter over medium heat. Stir in the heavy cream, garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer.

·         Pour the cream mixture over the potatoes and broccoli. Stir in the shredded cheddar cheese until melted and well combined.

·         If using, sprinkle the grated Parmesan cheese on top and stir gently to mix.

·         Serve warm as a side dish or a main vegetarian dish.

Creamy Broccoli with Potatoes: A Comforting Delight! - BELLY RECIPES

Entrée # 2

Potato Broccoli Casserole (easy, creamy, Vegan)Ingredients 

·         2.2 lbs (1 kg) potatoes

·         17.6 oz (500 g) broccoli

·         1 cup (240 ml) dairy-free cooking cream

·         1 tsp rosemary dried

·         1 tsp oregano dried

·         1 tsp thyme dried

·         2 tsp paprika powder

·         1 clove of garlic pressed

·         salt and pepper to taste

·         Melty Sauce

·         3.5 oz (100 g) vegan butter or margarine

·         3 tbsp flour

·         1 cup (240 ml) vegetable broth

·         6 tbsp nutritional yeast flakes

·         salt and pepper to taste

·         Topping (optional) 1 cup (150 g) vegan grated cheese

Instructions 

·         Preheat the oven to 356 ºF (180 ºC).

·         Peel the potatoes and chop them into bite-sized cubes.

·         Wash the broccoli, separate the florets and chop them into small pieces.

·         In a large pot, mix the dairy-free cooking cream with the herbs, paprika powder, garlic and a little salt and bell pepper and bring to a boil.

·         Add the potatoes and broccoli, mix everything well and cook for 2 minutes with the lid on.

·         Then transfer to a baking dish.

·         Melt the vegan butter in a saucepan over medium heat.

·         Whisk in the flour and sauté for a few seconds, stirring.

·         Once the mixture turns lightly golden, pour in vegetable broth and stir in the nutritional yeast flakes.

·         Bring to a boil and simmer, stirring, until slightly thickened, about 2 minutes.

·         Season to taste with salt and pepper.

·         Pour the sauce evenly over the potatoes and broccoli and toss to coat.

·         Bake the casserole for 30 minutes, then sprinkle with vegan cheese if desired and bake for another 15 minutes until the cheese is melted and the potatoes are tender.https://biancazapatka.com/en/potato-broccoli-casserole/ .

Entrée # 3

Baked Potato Chicken and Broccoli Casserole

Ingredients

·         4 large russet potatoes, peeled and cubed

·         2 cups cooked chicken breast, diced

·         1 head broccoli, cut into florets

·         1 cup sour cream or Greek yogurt

·         ½ cup milk (or skim milk)

·         2 cups shredded cheddar cheese, divided

·         1 teaspoon garlic powder

·         1 teaspoon onion powder

·         Salt and pepper, to taste

·         ½ cup breadcrumbs

·         2 tablespoons melted butter

Instructions

·         Set your oven to 375°F (190°C).

·         Grease a 9×13-inch baking dish and set aside.

·         Bring a large pot of salted water to a boil. Add cubed potatoes and cook for about 10 minutes, or until tender. Drain and set aside.

·         In the same pot, bring fresh water to a boil and add broccoli florets. Blanch for 3 minutes, then drain and set aside.

·         In a large bowl, whisk together sour cream, milk, 1 cup cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.

·         Add the cooked potatoes, diced chicken, and blanched broccoli to the sauce. Stir gently to coat everything evenly, then transfer to the prepared baking dish.

·         In a small bowl, combine breadcrumbs and melted butter. Sprinkle the remaining 1 cup of cheddar cheese over the casserole, then top with the breadcrumb mixture.

·         Place the dish in the oven and bake for 20–25 minutes, or until the top is golden brown and bubbly.

·         Let the casserole cool for about 5 minutes before serving. Garnish with chopped parsley if desired.

Baked Potato Chicken and Broccoli Casserole - The Absolute Foodie

Sides

Grilled Green Tomatoes

Ingredients

·         1 pound (454 g) green tomatoes , approximately

·         2 Tablespoons (30 ml) cooking oil , such as grape seed oil or olive oil

·         3 cloves (3 cloves) garlic , minced or crushed

·         1 teaspoon (5 ml) brown sugar

·         1 Tablespoon (15 ml) Worcestershire or fish sauce, soy sauce (Use Tamari for gluten free)

·         salt, to taste

·         fresh cracked black pepper to taste

·         1/4 cup (60 ml) grated parmesan cheese

·         1/4 cup (60 ml) chopped fresh basil leaves

Instructions 

·         Heat grill. Slice green tomatoes about 1/4 inch thick.

·         In medium bowl, combine oil, garlic, brown sugar, Worcestershire (or fish sauce, soy sauce, Tamari), salt and black pepper

·         Add green tomatoes slices to bowl and evenly coat all the slices with the marinade.

·         Grill each side of the tomato until your desired texture (about 2-4 minutes on each side). How thick you slice your tomato will determine how long it cooks.

·         Top with fresh parmesan cheese and chopped basil.

·         Serve as a side dish, on burgers or chopped in a salad

Grilled Green Tomatoes Recipe | BBQ Green Tomatoes | White On Rice

Roasted Potatoes and Cabbage

Ingredients

For the Potatoes

·         1 ½ lbs potatoes, already cut

·         2 tbsp olive oil

·         ¾ tsp paprika

·         ¾ tsp garlic powder

·         ½ tsp salt

·         ¼ tsp black pepper

For the Cabbage

·         ½ medium cabbage, cut into wedges

·         1 tbsp olive oil

·         ¼ tsp paprika

·         ¼ tsp garlic powder

·         ¼ tsp salt

Instructions

·         Place the potatoes on a parchment-lined baking sheet.

·         Drizzle with the olive oil, add the paprika, garlic powder, salt, and black pepper.

·         Toss everything well with your hands, then spread the potatoes out in an even layer. Roast at 200°C (400°F) for about 20 minutes, until they start to soften and turn lightly golden.

·         Remove the baking sheet from the oven and gently push the potatoes to the side to make some space.

·         Add the cabbage wedges, placing them cut-side down.

·         Using a pastry brush, brush the cabbage with olive oil, then sprinkle it with the paprika, garlic powder, and salt on both sides.

·         Return the tray to the oven and roast for another 20–25 minutes, until the potatoes are golden and tender and the cabbage is soft with lightly caramelized edges.

·         Serve warm, with a sprinkle of fresh parsley on top if you like.

Roasted Potatoes and Cabbage (Easy Oven Recipe)

Sautéed Broccoli and Potatoes Recipe

Ingredients

·         2 broccoli heads divided into florets

·         3-4 medium potatoes peeled and quartered

·         3-4 tbsp. extra virgin olive oil plus extra as needed to drizzle on top

·         salt and pepper to taste

Instructions 

·         Cut your broccoli into florets and rinse well.

·         Peel and quarter the potatoes.

·         Place the potatoes in a large skillet and add enough water to cover them. Bring to a boil, add salt and cook until fork tender, about 8 minutes. Remove from the boiling water with a slotted spoon and set aside.

·         In the same pan, add the broccoli florets and cook until fork tender, about 3 minutes. Drain the broccoli and set aside in a bowl.

·         Heat olive oil in the same pan. Add potatoes and cook until they just begin to brown. Stir them gently to prevent them from breaking into pieces (although it is ok if they do).

·         Add the broccoli florets and sauté until they are coated in the olive oil and heated through. Add salt and pepper, to taste.

·         The amount of time you sauté them is up to you. If you want your vegetables to remain intact, cook for a minute or two. If, on the other hand, you prefer your vegetables on the softer side, cook a few minutes longer.

·         Serve hot with an extra drizzle of olive oil.

Sautéed Broccoli and Potatoes - Mangia Bedda

Rumbledethumps (Scottish Potato and Cabbage Casserole)

Ingredients

·         5 medium russet potatoes (about 2 pounds), peeled and roughly chopped

·         1 tablespoon kosher salt, plus more to taste

·         10 ounces savoy cabbage, cored and thinly sliced

·         1/2 cup (1 stick) unsalted butter

·         1 teaspoon freshly ground black pepper, plus more to taste

·         3/4 cup (3 ounces) grated cheddar cheese

Instructions

·         Preheat the oven to 350°F.

·         Boil the potatoes and cabbage:

·         Place the potatoes in a large pot. Add enough cold water just to cover the potatoes, then add the salt. Cover and bring to a boil over medium-high heat.

·         Once boiling, set a timer for 15 minutes. When the timer goes off, add the cabbage to the pot with the potatoes and let cook for another 8 minutes.

·         At this point, the potatoes and cabbage should be soft but not mushy. Drain well in a colander, then add them back to the pot you boiled them in.

·         Add the butter to the pot with the vegetables and mash roughly. You’re not looking for a smooth mixture, you still want some chunks for texture.

·         Season with salt and pepper to taste, then transfer to an 8-inch square baking dish (you can also use a 9-inch round baking dish).

·         Cover the entire surface with grated cheddar cheese, then bake until the top is golden brown, about 45 minutes.

·         Let rest for 5 minutes before serving.

Rumbledethumps Recipe (Scottish Potato and Cabbage Casserole)

Kale and Red Cabbage Slaw

Ingredients

·          4 cups sliced Kale strips (see notes)

·          4 cups red cabbage, thinly sliced (see notes)

·          1/2 cup green onions, thinly sliced

·          3/4 cup mayo

·          3 T white wine vinegar

·          2 T Monk fruit Sweetener (see notes)

·          1 tsp. celery seed

·          1/4 tsp. Ancho Chile powder (or can use regular chili powder)

·          salt to taste

Instructions

·         If you have large kale leaves, start by chopping off the thick stems.

·         Then fold each kale leaf over and cut out most of the thick rib.

·         Pile the kale leaves up and cut into thin slices, then chop up enough to make 4 cups of chopped kale.

·         I gave the kale a good wash in the salad spinner

·         I used the Mandoline Slicer to make 4 cups sliced red cabbage; just slice with a knife if you don't have a mandoline.

·         Slice about 1/2 cup green onion.

·         Whisk together mayo, white wine vinegar, Monk fruit Sweetener (affiliate link) or sweetener of your choice, Celery Seed (affiliate link), ground Ancho chili (affiliate link) or other chili powder, and a bit of salt to make the tasty dressing.

·         Combine the kale, cabbage, and green onion in a large plastic bowl.

·         Then stir in desired amount of dressing, until all the kale and cabbage leaves are slightly coated with dressing. (You may not need all the dressing but it's good on many other vegetable salads!

Kale and Red Cabbage Slaw – Kalyn's Kitchen

Sauteed Broccoli & Lacinato Kale with Toasted Garlic Butter

 Ingredients

·         2 bunches Lacinato kale (about 1 1/2 pounds)

·         1 cup water, divided

·         2 large heads broccoli, trimmed and cut into florets (about 12 cups)

·         2 tablespoons extra-virgin olive oil, divided

·         4 tablespoons unsalted butter

·         5 cloves garlic, thinly sliced

·         ¼ teaspoon crushed red pepper, plus more for garnish

·         ¾ teaspoon fine sea salt

·         Maldon sea salt (optional)

Directions

·         Remove tough stems and ribs from kale; coarsely chop the greens.

·         Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes. Transfer to a colander.

·         Cook broccoli the same way with the remaining 1/2 cup water. Transfer the kale to a large bowl; drain the broccoli in the colander. Wipe the pan dry.

·         Heat 1 tablespoon oil in the pan over medium-high heat.

·         Add the kale and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.

·         Heat the remaining 1 tablespoon oil in the pan. Add the broccoli and cook, stirring often, until tender and browned in spots, 4 to 6 minutes. Transfer to the bowl.

·         Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted.

·         Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.

·         Drizzle the butter over the vegetables and sprinkle with 3/4 teaspoon salt; gently toss to combine.

·         Serve topped with a sprinkling of Maldon sea salt and crushed red pepper, if desired.

Sauteed Broccoli & Kale with Toasted Garlic Butter

Garlic Sautéed Cabbage Kale Skillet

Ingredients

·         4 tablespoons unsalted butter (or ghee)

·         2 tablespoons, avocado oil, coconut oil, or olive oil

·         1/2 onion, chopped

·         1/2 head green cabbage, chopped

·         1 pound (450g) kale, Lacinato or dinosaur, washed, and thinly sliced)

·         2 tablespoons low sodium vegetable stock

·         2 tablespoons fresh parsley, chopped

·         4 cloves garlic, minced

·         1/2 teaspoon salt and pepper, or to taste

·         1/2 teaspoon red chili pepper flakes, or to taste

Directions

·         To make the cabbage and kale skillet: Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).

·         Add the cabbage and cook for about 4-5 minutes, stirring occasionally.

·         Once the cabbage is softened and caramelized on the edges, add chopped kale, garlic, salt, pepper, and red chili pepper flakes.

·         Cook for about 8-10 minutes. Veggies must be well-browned and softened.

·         Pour in the vegetable stock to deglaze and cook for 2 minutes to reduce the sauce slightly. Scrape the bottom of the pan with a wooden spoon to catch the delicious browned bits!

·         Cook the cabbage and kale for half a minute until fragrant.

·         Season with more pepper to taste, sprinkle with parsley, and serve the Sauteed Garlic Cabbage Kale Skillet immediately.

Garlic Sautéed Cabbage Kale Skillet Recipe – Sauteed Cabbage Recipe — Eatwell101

Deserts / Beverages

Mulled Cinnamon-Orange Pears with Mascarpone

Ingredients

·         6 medium pears, a firm variety like Bosc or Anjou

·         2 teaspoons lemon juice

·         ½ cup orange juice or ½ cup freshly squeezed orange juice

·         ¼ cup (or more) orange liqueur (Triple Sec, Gran Marnier or Cointreau) (optional)

·         ¼ cup brown sugar or coconut sugar, or Golden Monkfruit sweetener

·         3 cinnamon sticks, broken if large

·         1 teaspoon ground cinnamon

·         1 teaspoon whole cloves

·         ¼ teaspoon nutmeg

·         1 teaspoon whole allspice

·         4 buds star anise

Garnish

·         ½ cup mascarpone cheese

·         1 tablespoon pure maple syrup

·         1 tablespoon orange zest finely grated

Instructions

·         Peel the pears and slice in half from the stem end to the base. Remove the stem and core using a small paring knife or even a melon baller. Slice the pears so they fan out, leaving ¾ inch intact at the stem end. Arrange in a single layer in a baking dish. Sprinkle with lemon juice to prevent browning.

·         Combine the spices, both whole and ground, and sprinkle over the pears.

·         In a measuring cup or small bowl, combine the orange juice, Triple Sec and brown sugar (or coconut sugar or Golden Monkfruit sweetener.)

·         Pour this mixture over the pears. Cover with foil (or an oven-proof lid) and bake for 30 minutes at 350°F., basting the pears with the liquid at 10-minute intervals. Check at 20 minutes and remove from the oven when they are barely fork-tender.

·         While the pears are poaching in the cinnamon orange sauce, prepare the mascarpone cheese topping. In a small bowl, combine mascarpone, maple syrup and orange zest. Set aside in the refrigerator.

·         Remove the baking dish from the oven. Gently remove the pear halves with a slotted spoon to another serving dish or to individual dessert glasses

·         Strain the liquid to remove the whole spices. Pour the strained liquid into a small saucepan and simmer over medium-low heat until reduced by one-third.

·         Pour this warm cinnamon-spiced orange sauce over the pears, dividing equally among the dessert glasses. Top with a dollop of maple mascarpone and serve!

Poached Cinnamon-Orange Pears with Mascarpone - Flavour and Savour

Pear Cranberry Crisp

Ingredients

For the filling:

·         Cooking Spray

·         6 cups ripe pears, peeled and diced

·         1 cup fresh or frozen cranberries

·         1½ teaspoons fresh orange zest

·         ¼ cup honey

·         ½ tbsp cornstarch

·         ½ teaspoon cinnamon

For the Crumble Topping:

·         ⅔ cup quick oats, uncooked (see package for gluten-free)

·         ¼ cup monk fruit brown sugar, not packed (or regular brown sugar)

·         ½ tablespoon oat flour, (see package for gluten-free)

·         2 tablespoons coconut oil, or oil of your choice

·         ¼ cup chopped pecans

·         1 tablespoon ground flax seeds

·         ¼ teaspoon kosher salt

Instructions

·         Preheat oven to 325°F. Lightly spray a 9-inch-square baking dish or deep pie dish with cooking spray.

·         Combine pears and cranberries in a large bowl, add the orange zest, honey, cornstarch and cinnamon and pour it into the baking dish.

·         In another bowl, combine the crumble topping ingredients and sprinkle evenly over the fruit.

·         Bake uncovered, for about 60 minutes or until browned and bubbly.

·         Serve warm

Pear Cranberry Crisp (Healthy, Gluten-Free Holiday Dessert) - Skinnytaste

Incredibly Easy 3-Ingredient Pear Smoothie

Ingredients 

·         1 banana, ripe, fresh or frozen

·         1 Bartlett pear, core and cut into small pieces

·         1 orange, peel and slice into 8

Garnish:

·         Fresh pear slices

·         Crushed pistachio

Instructions 

·         Put banana, pear and orange in the blender and blend until smooth.

·         Pour smoothie into a bowl, garnish with fresh pear slices and crushed pistachio.

·         Serve immediately.

Incredibly Easy 3-Ingredient Pear Smoothie - Wild Wild Whisk