Recipes for Thursday Feb 19th, 2026
- Feb 18
- 11 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
A Big Thank You to Our Recipe Creators!
We appreciate the hard work of all the authors behind this week’s healthy recipes. We encourage you to visit their websites and give them your support. Thank you!
Sign Up for a Weekly or Bi-Weekly Organic Basket!
Entrees
Roasted Beet, Butternut Squash & Apple Salad
Total: 55 min Yield: 4 to 6 servings
Ingredients
1 pound red beets, tops removed, peeled and 1/2-inch diced
Good olive oil
Kosher salt and freshly ground black pepper
1 pound butternut squash, peeled and 1/2-inch diced
1 pound crisp red apples, halved, cored, and 1/2-inch sliced
1 large shallot, halved and sliced
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 tablespoon honey
1 1/2 teaspoons good Dijon mustard
3 ounces baby arugula (6 cups)
1/4 cup roasted, salted almonds
Directions:
Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer.
On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette
and toss well. Sprinkle with the almonds and serve warm.
https://www.foodnetwork.com/recipes/ina-garten/roasted-beet-butternut-squash-and-apple-salad-5498505
Entrée # 2
Roasted Beet & Potato Salad
Double the lemon vinaigrette recipe to make plenty of dressing to last the week.
Prep Time:10mins Cook Time:35 mins Total Time:45 mins Serves:2
Ingredients
▢2 medium-large beets, peeled & cubed
▢2 medium gold potatoes, cubed
▢1 tbsp grapeseed oil
▢1 tsp oregano
▢1 tsp sea salt
▢½ teaspoon black pepper
▢2-3 small heads of lettuce, I used romaine, frisee, and bibb, chopped
▢2 cups cooked white beans, or 1 14-oz can, drained & rinsed
▢1/4 cup toasted pepitas
Instructions
Preheat oven to 375° and line a baking sheet with a silicone baking mat or parchment paper.
Toss the cubed potatoes and beets with the oil, then spread them evenly onto the baking sheet. Sprinkle the oregano, salt, and pepper over them.
Roast for 35 minutes.
Place the lettuce into a large mixing bowl.
Add the roasted vegetables (as much as you'd like to add), and beans.
Drizzle on about half of the vinaigrette and toss well.
Season to taste with more dressing and salt.
Garnish with pepitas before serving
Lemon vinaigrette
▢2 lemons
▢1 tablespoon Dijon mustard
▢2 teaspoons maple syrup
▢1 teaspoon minced garlic
▢½ teaspoon sea salt
▢¼ cup Extra Virgin Olive Oil
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid and shake until creamy.
Entrée # 3
Chicken Posole
Serves 6 to 8
Ingredients
1 to 1 1/2 pounds chicken breast
8 cups chicken broth
1 bay leaf
1 teaspoon minced fresh thyme (1/2 teaspoon dry)
1 teaspoon minced fresh oregano (1/2 teaspoon dry)
2 cloves garlic, crushed
2 teaspoons cumin
1 to 2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon smoked paprika, optional
1/4 teaspoon red pepper flakes, optional
1 (29-ounce) can hominy corn, drained and rinsed
Posole toppings, use all or some:
Diced avocado
Lime wedges
Diced red, white, or yellow onion
Thinly sliced radishes
Shredded lettuce or cabbage
Diced tomatoes
Diced green or red bell peppers
Chopped cilantro
Crumbled cotija cheese
Hot sauce
Instructions
Pat the chicken breasts dry, then pound them to an even thickness using the bottom of a jar or a meat pounder. Sprinkle them on both sides with salt and pepper.
Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken breast in a single layer and sear for 1 minute on both sides. Turn the heat to low, cover the pan, and cook for 10 minutes. Remove the pan from heat and cook another 10 minutes with the lid still on. Remove the lid, check that the chicken is cooked through, then set aside.
While the chicken cooks, bring the chicken broth to a rapid simmer over high heat in a Dutch oven or other large pot. Once simmering, add the bay leaf, thyme, oregano, garlic, cumin, 1 teaspoon of the salt, chili powder, coriander, smoked paprika, and red pepper flakes. Reduce the heat to low and simmer, uncovered, until the chicken is done.
Prepare all the toppings and set aside in small bowls.
Tear the chicken into bite-sized pieces with your fingers or two forks (or chop with a knife). Add the chicken and the drained hominy to the pot. Raise the heat to medium to warm everything through, about 5 minutes. Taste and add more salt or other seasonings if needed. Remove the bay leaf.
Serve the soup in individual bowls with the toppings on the table. Let everyone garnish their soup with whatever toppings they like. Leftover posole will keep, refrigerated, for 1 week.
Sides
Side/Appy #1
Bún Chay (Vietnamese Vegetarian Noodle Salad
Serves 2
Ingredients
Noodles
4 ounces dried rice sticks or vermicelli
Tofu
1/2 pound extra firm tofu
Vegetable oil
Greens
1 1/2 cups shredded lettuce
1 cup mung bean sprouts
1/2 cup julienned cucumber
Large handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro or Vietnamese coriander
Sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons water
1 clove garlic, crushed
Garnish with 2 tablespoons peanuts, chopped
Instructions
For the noodles:
Bring a large pot of water to a boil and add rice sticks. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.
For the tofu:
Cut tofu into bite-size pieces and press between clean kitchen towels or paper towels to rid of excess water. Heat oil in a skillet and fry tofu until crispy and golden. Drain excess oil.
For the greens:
Prepare the greens and set aside. (May be prepared ahead of time and kept in the refrigerator.)
For the sauce:
In a small bowl, whisk together ingredients for sauce. Set aside. (May be prepared ahead of time kept in the refrigerator.)
To serve:
Divide the noodles between two bowls. Arrange greens and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.
Side/Appy #2
Fresh Grapefruit Salad
This refreshing grapefruit salad recipe stars the juicy citrus fruit with toasted almonds, feta cheese, and a zingy poppy seed dressing.
Prep Time: 15 mins Total Time: 15 mins Yield: 4
Ingredients
For the salad
2 pink grapefruit
1 handful red onion slices
8 cup mixed greens or butter lettuce
¼ cup feta or goat cheese crumbles (optional)
¼ cup sliced almonds
For the poppy seed dressing (makes 6 tablespoons)
2 tablespoons granulated sugar (or honey)
2 tablespoons white vinegar
½ teaspoon dry mustard (aka mustard powder)
⅛ teaspoon onion powder
1/8 teaspoon kosher salt
¼ cup grapeseed oil* (or other neutral oil like organic vegetable or canola)
½ tablespoon poppy seeds
Instructions
Prep the fresh ingredients: Peel and segment the grapefruit using this method. Thinly slice the red onion.
Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
Make the dressing: In a medium bowl, whisk together the granulated sugar, white vinegar, dry mustard, onion powder, and kosher salt. Gradually whisk in the grapeseed oil 1 tablespoon at a time until a creamy emulsion forms. Whisk in the poppy seeds. (Use immediately or store refrigerated in a sealed container or jar until serving; allow to come to room temperature prior to serving.)
Assemble the salad: Place the salad greens on plates. Top with grapefruit slices, red onions, goat cheese crumbles, and toasted almonds. Drizzle with dressing and serve.
Side/Appy #3
Warm Red Cabbage Salad
Cook Time:20 mins Total Time:20 mins Servings:6
Ingredients
1 tablespoon extra-virgin olive oil
4 cups red cabbage, thinly sliced (about 1/4 large head)
¾ teaspoon caraway seeds
½ teaspoon salt
1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
1 shallot, minced
1 tablespoon red-wine vinegar
½ teaspoon Dijon mustard
1/2 teaspoon freshly, ground pepper
2 tablespoons chopped walnuts, toasted (see Tip)
Directions
Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.
Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Side/Appy #4
Simple Green Salad and Vinaigrette dressing
A simple, vibrant crunchy green salad with easy vinaigrette dressing. A great go-to side dish to serve with dinner.
Prep Time:10 mins Total Time: 10 mins Servings:6
Ingredients
▢ 2 heads of crunchy green lettuce such as romaine or cos, sliced
▢ 3 cups baby salad leaves such as baby spinach, pea shoots, lambs lettuce or baby chard
▢½ cucumber sliced
▢5 spring onions (scallions) sliced
▢3 celery stalks sliced
▢5 radishes thinly sliced
Instructions
Place all the salad ingredients into a large serving bowl and toss together.
Place all the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
Vinaigrette Dressing:
▢3 tbsp extra-virgin olive oil
▢1 tbsp fresh lemon juice
▢1 tsp white wine vinegar
▢½ clove garlic minced
▢1 tbsp honey
▢pinch salt and pepper
Serve the salad dressing with the salad. Enjoy!!
Side/Appy #5
Irresistible Potato Red Cabbage Tikki
Irresistible Potato Red Cabbage is a very hearty, healthy, and delicious which can be ready in minutes. This is best served with green chutney and hot tea.
Prep time 5mins Cook time 10 mins Total time 15min
INGREDIENTS
4 potatoes, halved, boiled and peeled
1 cup red cabbage, chopped or finely shredded
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
Salt to taste
1 medium-sized onion, finely chopped
1 medium-sized green chili, chopped, (optional)
1/4 teaspoon garam masala powder
1/2 teaspoon roasted cumin powder
1 teaspoon red chili powder, or paprika
1 teaspoon dried mango powder (amchur)( May Substitute with 2 tsp lemon juice)
Oil for shallow frying
INSTRUCTIONS:
Add all the ingredients (except oil) to a mixing bowl.
Using a potato masher, mash well until well combined.
Divide the mixture into 8-10 equal portions.
Grease your palms and take a small portion of mixture and roll it into a smooth ball.
Flatten the ball to make a (tikki) patty.
Keep the mixture balls in a fridge for 1 hour or 30 minutes. (You can also roll these patties in breadcrumbs if you wish.)
Heat a flat pan on medium.
Add some oil to it, and shallow fry the balls till they turn golden brown.
Serve hot with your favorite ketchup or chutney, and chai. Enjoy!
NOTES:
Floury potatoes are best for making tikki
I made 8 medium sized tikkis with this mixture. Feel free to make smaller tikkis.
You can adjust the spices according to your tastebuds.
You can add grated potatoes to the tikki mixture.
Ensure the prepared potato mixture is soft yet non-sticky. If the mixture is sticky, then the tikkis might break apart or stick to the pan while frying. You can add some corn starch, if the mixture is too sticky.
These tikkis taste best when they are shallow or deep-fried. But you can also air-fry them or bake in an oven. When shallow- frying, oil in the pan should cover half the height of the potato cabbage tikki.
Instead of oil, you can also use ghee for frying potato cabbage tikki.
If you are planning to serve aloo tikkis later, then frying twice would give you the crispy tikkis.
Side/Appy #6
Cucumber, Red Onion, and Radish Salad
Ingredients
1 medium cucumber, peeled, thinly sliced
1 cup red onion, thinly sliced
4 large red radishes, thinly sliced
1⁄ 4 cup olive oil, vegetable oil or canola oil
2 tablespoons white wine vinegar
1 teaspoon sugar
1⁄2 teaspoon dry crushed red pepper
Directions
Combine first 3 ingredients in large bowl. (Can be prepared 3 hours ahead. Cover; chill).
Whisk oil, vinegar, sugar and red pepper to blend in small bowl.
Season with salt and pepper.
Pour dressing over vegetables, toss.
Deserts / Beverages
Dessert #1
Butternut Squash Oatmeal Cookies
1 cup mashed roasted butternut squash (cooked and cooled)
1 cup rolled oats
¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup chopped walnuts (optional)
½ cup raisins (optional)
Directions
Cut 1 small butternut squash in half, scoop out seeds, and roast cut side down at 400°F for 45 minutes. Scoop out the flesh and mash until smooth. Cool completely and measure 1 cup and set aside.
In a medium bowl, whisk together 1 cup rolled oats, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg.
In a large bowl, use a hand mixer to cream ½ cup softened unsalted butter with ½ cup packed brown sugar and ¼ cup granulated sugar until fluffy, about 2–3 minutes.
Beat in 1 large egg, 1 tsp vanilla extract, and the 1 cup cooled mashed butternut squash to the creamed mixture. Mix until smooth.
Slowly mix the dry ingredients into the wet ingredients using a spatula or mixer on low, until just combined.
Fold in ½ cup raisins and ½ cup chopped walnuts (if using).
Scoop about 1½ tablespoons of dough per cookie onto a baking sheet lined with parchment paper. Leave about 2 inches between each.
Bake at 350°F for 11–13 minutes, until the edges are set and tops are just firm. Don’t overbake.
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Roast your own squash instead of using canned—it adds way more flavor.
Let the squash cool completely so it doesn’t melt the butter in the dough.
Chill the dough for 15–20 minutes if you want a puffier cookie.
Use quick oats if you prefer a softer texture.
Try mixing half raisins and half chocolate chips for a fun twist.
Substitutions and Variations
Use canned pumpkin instead of roasted squash (same measurement).
Swap raisins for dried cranberries or chocolate chips.
Gluten-free flour works great 1:1 if needed.
Add shredded coconut for extra chewiness.
Dessert #2
No Bake Grapefruit Pie
Ingredients
1 (9 inch) Graham Cracker Pie Crust
For the filling:
2 ruby red grapefruits
1 (14 ounce) can sweetened condensed milk
¼ teaspoon salt
½ cup fresh lemon juice
Instructions
In a mixing bowl, stir together the sweetened condensed milk, lemon juice and salt together, set aside.
Remove segments from the grapefruit. Trim off the ends of the grapefruit. Remove the skin of the grapefruit. Place your knife in between the skin and flesh, matching the curve of the skin. Cut in one smooth motion. Cut off just enough to remove all the white pith and expose the flesh.
Place grapefruit on cutting board on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segments.
Lightly fold segments into the sweetened milk mixture. Pour mixture into the graham cracker crust. Place in fridge to chill for at least four hours or overnight. Serve chilled, topped with whipped cream if desired.
Dessert #3
Grapefruit Tea Cookies
Prep Time:15 mins Cook Time:15 mins Additional Time:1 hr Total Time:1 hr 30 mins Servings:30 Yield:2 1/2 dozen
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons grapefruit juice
½ cup milk
½ cup unsalted butter, softened
¾ cup white sugar
1 egg
1 teaspoon grated grapefruit zest
¾ cup white sugar
¼ cup grapefruit juice
Directions
Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
Mix 1 1/2 teaspoon of grapefruit juice into milk in a small bowl, and set aside for about 5 minutes. In a large bowl, mash the butter with 3/4 cup of sugar until creamy and well combined, and beat in the egg and grapefruit zest until thoroughly combined. Beat the milk into the butter mixture about 2 tablespoons at a time, alternating with the flour mixture, until the dough is smooth. Drop by teaspoons onto ungreased baking sheets, about 2 inches apart.
Bake in the preheated oven until set and very lightly browned, 12 to 14 minutes. Cool on racks.
Make glaze by mixing 3/4 cup sugar with 1/4 cup grapefruit juice. Brush glaze onto cooled cookies; let stand until glaze is set.
Comments