Recipes for Thursday Feb 26th, 2026
- Feb 26
- 13 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Sweet Potato Skillet with Collard Greens and Eggs
Serves: 4 Prep Time: 5 minutes Cook Time: 25 minutes
Ingredients
2 tablespoons organic unsalted butter
1 medium sweet potato, cut into 1/2 inch cubes
1/2 red onion, chopped
3 cups Collard Greens
Black pepper to taste
1/2 tablespoon smoked paprika
4 eggs
1/4 cup shredded cheddar cheese
Directions
Preheat oven to 425F.
In a 12-inch cast iron skillet over medium, heat the butter and swirl to coat the skillet. Evenly spread cubed sweet potatoes and chopped onion in the skillet. Allow to cook undisturbed for 5 mins on one side until they begin to brown, flip and allow them to brown on the other side for 5 mins.
Add collard greens, black pepper and smoked paprika to the skillet. Mix in sweet potatoes using a spatula or wooden spoon. Cover and cook until potatoes begin to soften and the greens begin to wilt, about 5-7 mins. Make 4 wells in the potato/greens mixture and crack and egg into each well. Top each egg with 2 tablespoons of shredded cheese.
Transfer to the oven to cook for 5-10 mins (depending on how runny you want your eggs) and serve.
Entrée # 2
Seriously Good Vegetable Soup
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Yield: 6 bowls
Ingredients
4 tablespoons extra-virgin olive oil, divided
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
1 teaspoon fine sea salt, divided, to taste
6 cloves garlic, pressed or minced
½ teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes
4 cups (32 ounces) vegetable broth
2 cups water
2 bay leaves
½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
Freshly ground black pepper, to taste
2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
1 tablespoon lemon juice
Instructions
Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.
Notes
Storage suggestions: This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Entrée # 3
Fennel Butternut Soup with Feta Crisps
4 servings Prep time: 20 min Cook time: 1 hr
This smooth, satisfying soup will become a new winter favorite. It’s rich in immunity supporting nutrients, filling fiber, and seasonal ingredients to support vibrant heal
Ingredients
Soup
2 small butternut squash, peeled, seeded and cut into 1-inch cubes
1 small cauliflower, cut to florets
1 fennel bulb, cut into 8 segments
1 bulb garlic, top sliced off to show cloves
5 sage leaves
¼ cup avocado oil
1 cup filtered water or chicken bone broth
Feta Crisps
7 ounces sheep or goat feta, crumbled
¼ cup pepita seeds
2 teaspoons fennel seeds
1 teaspoon chili flakes
Garnish
Chives, thinly sliced
Directiions
Preheat the oven to 425°F.
Place squash, cauliflower, fennel, garlic, and sage in an oven-safe baking dish that has a lid. Drizzle veggies with avocado oil and transfer into the oven to bake for 1 hour, without lid, shaking the pan and covering with the lid halfway through.
Meanwhile, make the feta crisps by placing parchment paper on a baking sheet. Place feta on the sheet, then top with pepita seeds, fennel seeds, and chili flakes.
Transfer the baking sheet into the oven and bake for 20 minutes, until edges are slightly golden. Remove from the oven and let it cool completely before breaking into pieces.
After the veggies have been baking for an hour, remove from oven and transfer into a high-speed blender such as a Vitamix or use a stick blender. Be sure to squeeze the garlic into the blender and discard the peel.
Add desired liquid and blend until smooth. You can add liquid depending on the desired consistency.
Transfer soup into bowls, top with feta crisps, and garnish with chives, if desired.
Sides
Side/Appy #1
Balsamic Roasted Beets and Rutabaga Recipe
This balsamic roasted beet and rutabaga recipe is all about fall vibes and cozy flavors. We’re talking beautifully roasted root veggies, caramelized to perfection, with a spiral pattern that looks fancy but is super simple to pull off. Drizzle with balsamic, sprinkle with fresh thyme, and serve with some crusty bread for a no-fuss dinner that feels a little fancy.
Total Time: 2 hours Yield: 4 servings
Ingredients
3 medium-sized rutabagas
3 medium-sized red beets
3 medium-sized golden beets
1/4 cup olive oil
salt and pepper
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme, chopped
Instructions
Scrub the beets and rutabaga. Lop off the ends and peel away the skin with a Y-Peeler or sharp knife.
Starting with the rutabaga, use a mandoline slicer and slice them all up. Place in one pile. Repeat the process with the golden beets and finish with the red beets.
Place about 2 tablespoons of olive oil into the bottom of a 6 to 8-inch cast iron skillet.
Place alternating slices of beets and rutabaga in a straight line down the palm of your hand, about six at a time. Place them around the edge of the pan in a tight spiral. Keep spiraling towards the center until the pan is filled.
When you are done, go back and insert extra slices to make the arrangement tight. Once done, slightly press down on the top to make sure all of the slices are wedged in. Drizzle with more of the olive oil, season with some salt and pepper and set aside.
Preheat your oven to 400.
Place the skillet into the oven to bake for an hour, checking on it every 15 minutes to ensure the tops are not burning. Drizzle again with a little more olive oil if any portions of the tops start to look singed.
Remove from the oven, drizzle with the balsamic vinegar and sprinkle with the fresh thyme. Bake for an additional 15 minutes.
Serve immediately straight out of the pan with crusty bread or focaccia and a glass of red wine.
Side/Appy #2
Collard Wraps with Quinoa and Sweet Potato
Prep Time 15 mins Cook Time15 mins Total Time 30 mins Servings 4
Ingredients
1 medium sweet potato
2 teaspoons ground cumin divided
2 tablespoons olive oil divided
salt and pepper
⅔ cup quinoa or 2 cups cooked
1 15 oz can black beans, drained and rinsed
3 tablespoons tahini
zest and juice of 1 lemon
1 red bell pepper
8 large collard leaves
Instructions
Preheat oven to 375°F
Slice the sweet potato into ½" slices, then cut each slice into ½" strips. Toss with 1 tablespoon of oil, 1 teaspoon of cumin and salt and pepper.
Spread onto a baking sheet in a single layer and bake for 15 minutes or until cooked.
Cook the quinoa according to package instructions. Drain, rinse under cold water and add to a mixing bowl with the beans, tahini, lemon zest and juice and remaining oil and cumin. Toss to combine.
Bring a large pan of water to boil. Prepare a large bowl of iced water.
Wash the leaves well, then trim each leaf across the broad part of the base. Hold the knife flat to the leaf, then run down gently to slice off the bulbous part of the stem so it lays flat.
Place the prepared leaves into the boiling water for 15 seconds to balance, then remove and place into the iced water until cool. Drain.
Slice the bell pepper into ½ inch strips.
To assemble
Lay a prepared leaf on the worktop and add 2-3 tablespoons of the quinoa mixture along the centre. Add a few pieces of pepper and sweet potato.
Fold two opposite edges into the middle over the filling, then fold the third side over. Roll towards the final edge to form a little wrap parcel, keep the seam on the bottom to keep them closed. Repeat with the remaining leaves and fillings.
Notes
Store the wraps for up to 3 days in the fridge in an airtight container.
Leaves can be prepared ahead of time and kept for up to 7 days in the fridge, in an airtight container, for use every day as wraps.
This recipe is perfect if you have leftover quinoa (or couscous) from the night before.
If you're cutting the collard wraps, it's easiest with a serrated knife.
Tips for collard greens
Use leaves that are intact and aren't torn.
Larger leaves are great for bigger wraps or burritos, but if necessary you can layer two smaller leaves overlapping slightly for your wrap.
To make appetizer-sized collard wraps you can make large wraps and slice them or use small leaves for small individual wraps. Large, sliced wraps are easier to make as they're less fiddly.
Side/Appy #3
Sensational Baked Leek Casserole
Time 60 minutes Serves 8
Ingredients
8 large leeks
1 small white onion
1/3 cup butter
2 cups tomato juice
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon granulated sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
How to make it
Prepare leeks and keep them whole.
Skin onion and chop finely.
Melt 1/2 of the butter and fry leeks and onion until leeks are just golden and onion is transparent.
Transfer to ovenproof casserole which will hold the leeks in 2 layers.
Pour tomato juice over leeks.
Combine Worcestershire sauce, lemon juice and sugar and mix well.
Drizzle over tomato juice.
Dot with remaining butter.
Cover casserole and bake at 350 for 1 hour. Serve hot.
Side/Appy #4
Roasted Rutabaga & Leeks with Brown Butter
Ingredients:
4 tablespoons unsalted butter
2 rutabagas, peeled and cut into 1/2-inch chunks
2 leeks, white parts sliced
Flaky salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons finely chopped parsley
Directions:
Heat the oven to 400°F.
Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
Toss the rutabaga and leeks with the browned butter and season with salt and pepper. Transfer the rutabaga and leeks to a large baking sheet and spread into a single layer. Roast for 25 to 40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley before serving.
Side/Appy #5
Broccoli Tomato and Fresh Mozzarella Salad
Serves 4
2 cups broccoli florets
1-pint cherry tomatoes or 2 tomatoes cut in bite-sized pieces
1 1/2 cups cooked farro, room temp or colder (may sub quinoa for gluten free)
1 1/2 cups bocconcini (little fresh mozzarella balls)
10 basil leaves
1/2 tbsp honey
1 tsp Dijon mustard
2 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
Kosher salt
Black pepper
Directions
Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 quarts water and 2 tbsp Kosher salt to a boil. Once water boils, add broccoli and cook until bright green (should happen in less than a minute). Using a spider or strainer, remove broccoli and plunge into ice bath. Drain broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently.
Slice basil into thin ribbons (chiffonade) and set aside. Halve tomatoes and place them in a large bowl. Cut broccoli into 1/2-inch pieces and add to bowl. Slice mozzarella into medallions and add to bowl. Add farro to bowl and toss all ingredients gently. In a small bowl, whisk together honey and balsamic vinegar. While whisking, slowly drizzle in olive oil. Season dressing to taste with Kosher salt and black pepper. Dress salad and toss, reseason again with salt and pepper as needed. Add basil and toss again. Serve immediately.
Side/Appy #6
Broccoli Salad with Mandarin Oranges
Yield: 9 servings Prep:25 min
Ingredients
3/4 cup mayonnaise
1/4 cup sugar
4 teaspoons cider vinegar
4 cups fresh broccoli florets
1 small red onion, halved and sliced
1/2 cup raisins
1/2 cup pecan halves, toasted
1-2 fresh mandarin oranges, peeled and separated into sections or can (11 ounces) mandarin oranges, drained
Directions
Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir oranges into mix. Refrigerate, covered, at least 3 hours or overnight before serving.
Deserts / Beverages
Dessert #1
Swede (Rutabaga) Nutmeg Cake with Brown Butter Frosting
This Swede Nutmeg Cake is full of rutabaga (swede) in a spiced vegetable cake that's topped with hazelnuts and brown butter frosting.
Prep Time15 mins Cook Time 25 mins Total Time 40 mins Servings10
Ingredients
1 cup packed raw peeled and grated swede (rutabaga)
3 eggs
¾ cup sugar
½ cup plain yogurt
½ cup vegetable oil
2 teaspoons vanilla extract
2 ½ cups all-purpose flour plain flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground nutmeg
½ teaspoon salt
FOR THE BROWN BUTTER FROSTING:
3 cups powdered icing sugar
2 teaspoons vanilla extract
3-4 tablespoons milk
½ cup butter, at room temperature
TO SERVE:
4 tablespoons salted hazelnuts chopped
Instructions
For the cake:
Preheat oven to 350F (180C). Grease and line a 9" square cake pan with parchment paper.
Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.
Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.
For the frosting
Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.
In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.
Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.
Dessert #2
Giada’s Fennel Upside-Down Cake
Prep time 25minutes Cooking time 45 minutes Servings 8
This delicious Giada fennel upside-down cake feels like a hug in a bowl—it’s that good. It’s made with simple ingredients like fennel bulbs, sugar, and lemon zest, and the flavors are just incredible.
Ingredients
For the Fennel
1/4 cup sugar
2 small or 1 large fennel bulb, halved lengthwise and cut into 1/2-inch-thick half-moons, fronds reserved for garnish
1/4 teaspoon ground fennel seed
1/2 teaspoon kosher salt
1 tablespoon fresh lemon juice
For the Cake
1 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whole milk, at room temperature
2 large eggs, at room temperature
3/4 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1/4 teaspoon fennel pollen or ground fennel seed
For the Sauce
1/2 cup seedless raspberry jam
1 tablespoon fresh lemon juice
2 tablespoons warm water
Directions
Preheat oven to 350*
Caramelize the Fennel:
Combine sugar, water, fennel bulbs, fennel seed, salt, and lemon juice in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat and cook for 15 minutes or until the liquid reduces by three-quarters.
Spread the Candied Fennel: Arrange the candied fennel and syrup evenly over the bottom of a greased 8-inch cake pan.
Make the Cake Batter
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk together the milk, eggs, olive oil, lemon zest, and fennel pollen in another bowl.
Add the dry ingredients to the wet and whisk until just combined.
Pour the batter evenly over the candied fennel.
Bake and Cool the Cake
Bake the cake in preheated oven for 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool and Invert the Cake: Cool the cake for 10 minutes in the pan. Invert the cake onto a plate to cool completely.
Make the Sauce
Combine the jam, lemon juice, and warm water in a small bowl.
Finishing Touches: Sprinkle the cake with a few sprigs of the reserved fennel fronds, slice the cake into wedges, and serve with a spoonful of the sauce.
Dessert #3
Cinnamon Baked Pears w/Ice Cream
Serves 8
Buttery soft pears with caramelized edges pair perfectly with cold, creamy ice cream. The warm spices create this incredible contrast against the sweet fruit that just melts in your mouth. Try drizzling the pan juices over the ice cream for an extra decadent touch that makes it feel truly special.
Ingredients
– 4 medium Bosc pears
– 2 tablespoons unsalted butter, melted
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon salt
– Vanilla ice cream for serving
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut each pear in half lengthwise and use a melon baller or small spoon to scoop out the seeds and core.
3. Arrange the pear halves cut side up in a 9×13 inch baking dish.
4. In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, and salt until well combined.
5. Brush the butter and spice mixture evenly over the cut surfaces of all the pear halves.
6. Pour any remaining butter mixture into the baking dish around the pears.
7. Bake at 375°F for 25-30 minutes until the pears are tender when pierced with a fork but still hold their shape.
8. Remove the baking dish from the oven and let the pears cool for 5 minutes.
9. Serve each pear half warm with a scoop of vanilla ice cream.
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