Recipes for Thursday Feb 5th, 2026
- Feb 5
- 10 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
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Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing
Total Time:25minutes mins Prep Time:25minutes mins Servings: 6 -8 servings
Ingredients
1 pound boneless chicken breasts pounded to an even thickness
Cilantro Lime Marinade
1 cup loosely packed cilantro leaves and stems
4 garlic cloves, peeled
3 tablespoons lime juice
2 tablespoons olive oil
1 tsp EACH chili powder, ground cumin, onion powder
1/2 tsp EACH smoked paprika, salt, pepper, sugar, coriander
1/4 teaspoon cayenne pepper (optional)
Instructions
Add all marinade ingredients to your food processor. Pulse until finely chopped, scraping down sides several times.
Remove and reserve 2 tablespoons for basting (if making salad, you will use 1 tablespoon for basting, 1 tablespoon for dressing).
Add the remaining marinade to a shallow dish or large freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 2-10 hours.
When ready to cook, remove chicken from fridge and let sit at room temperature 20-30 minutes.
SKILLET DIRECTIONS:
Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, pat off excess and add to skillet.
Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through.
Remove chicken to cutting board and baste with reserved 2 tablespoons marinade. Garnish with additional lime juice to taste if desired. Let rest 5 minutes before slicing.
Remove chicken to cutting board and baste with reserved 2 tablespoons marinade. Garnish with additional lime juice to taste if desired. Let rest 5 minutes before slicing.
Salad
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved Cilantro Lime Marinade (in directions)
Instructions
Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
Entrée # 2
Easy Vegan Stuffed Peppers
Easy vegan stuffed peppers with a quinoa blend and chickpeas.
Ingredients
4 large bell peppers
Olive oil
1/2 cup diced onion
1/2 cup diced carrot
2 cloves garlic, minced
1 cup diced zucchini
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper to taste
1 cup diced tomatoes
1 can (15 ounce) chickpeas, drained and rinsed
1 cup cooked quinoa
1 cup grated vegan cheese
Instructions
Preheat your oven to 375°F.
Using a sharp knife, slice off the tops of each bell pepper. Reserve the tops.
Carefully remove all the seeds and veins from inside each pepper. Rinse and pat dry with a paper towel. Use a small paring knife to cut out the holes on the exterior of the peppers to make the jack-o-lantern faces.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and carrot. Sauté for about 3-4 minutes until they start to soften.
Add the diced zucchini and minced garlic to the skillet. Cook for an additional 2-3 minutes.
Stir in the ground cumin, paprika, turmeric, salt, and pepper. Cook for another minute until the spices are fragrant.
Add the diced tomatoes and chickpeas to the skillet. Cook for 5-6 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in the cooked quinoa. Add ½ cup of cheese with the quinoa and mix well. Adjust seasoning if needed.
Carefully stuff each bell pepper with the vegetable and chickpea mixture, pressing it down gently as you fill them.
Sprinkle the rest of the cheese on top of the peppers.
Place the stuffed peppers in a baking dish. If the peppers don't stand upright, you can slice a small portion off the bottom to create a flat surface.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden.
Once the peppers are done, carefully remove them from the oven and let them cool for a few minutes before serving.
Serve the stuffed peppers as a main dish, garnished with fresh herbs like chopped cilantro if desired.
Entrée # 3
‘Spring Into Summer’ Pasta Salad
Makes 8 servings
Ingredients
8 oz. vegan spiral or bowtie pasta
1 cup storebought or homemade vegan Italian dressing
2 cups assorted fresh uncooked chopped vegetables - broccoli, cauliflower, red onions, red bell peppers, carrots, green olives, grape tomatoes, etc. chopped into bit sized pieces.
Directions
Cook the pasta according to the instructions on the package. Strain and let cool.
Combine all the ingredients in a large bowl and mix well.
Chill in the refrigerator and serve cold.
Sides
Side/Appy #1
Baked Kale Chips
Serves: 6
Ingredients
12 large kale leaves, rinsed, dried, cut in half lengthwise, center ribs removed and discarded
1 tsp. TAJIN Clásico Seasoning (chili lime seasoning)
As needed Olive oil cooking spray
Guacamole (recipe follows)
Guacamole
3 ripe Fresh Avocados, peeled and seeded
2 cloves garlic, minced
2 Tbsp. minced green onion
2 Tbsp. chopped cilantro
1/2 Tbsp. lime juice
1 tsp. TAJIN Clásico Seasoning® (chili lime seasoning)
Instructions
Preheat oven to 250 degrees F. Lay the kale leaf halves on a sheet pan and lightly spray with the olive oil cooking spray. Sprinkle the leaves evenly with the TAJIN Clásico Seasoning. Bake the kale for 25-30 minutes until crispy.
While the kale chips are baking, prepare the guacamole. Spoon the avocado into a bowl and add the remaining ingredients. Mash the avocado mixture with a fork until smooth with small chunks.
Spoon guacamole onto kale chips and enjoy.
Beverage pairing: For an extra hit of citrus, these kale chips and guacamole are great served with margaritas.
Side/Appy #2
Avocado Bites
Prep time 10minutes Cooking time 25minutes 4 servings
Ingredients
2 large avocados, pitted, peeled, and sliced into bite-size pieces
1⁄2 cup Soy Milk
1 Tbsp. vegetable oil
1 cup panko bread crumbs
1⁄2 tsp. paprika
1⁄2 tsp. onion powder
1⁄2 tsp. garlic powder
1⁄2 tsp. salt
1⁄2 tsp. pepper
1⁄2 cup flour
Directions
Preheat the oven to 450°F.
Whisk the soy milk and vegetable oil together in a small bowl.
Combine the breadcrumbs, paprika, onion powder, garlic powder, salt, and pepper in a small bowl and stir well.
Take a slice of avocado and roll in the flour. Dip into the soy milk and oil mixture, then roll in the bread crumb mixture until evenly coated. Place on a foil-lined baking sheet. Repeat until all the avocado pieces are used.
Bake for 20 minutes, rotating halfway through.
Serve immediately with your favorite dipping sauce, on a sandwich, or atop a salad.
Notes: Try a gluten-free version by using an all-purpose gluten-free flour and crushed almonds in place of breadcrumbs and baking for 12 to 15 minutes
Side/Appy #3
CREAMY CUCUMBER DIP
Ready In: 10mins Yields: 1 3/4 cups
INGREDIENTS
3 ounces cream cheese, softened (reduced fat is OK)
1⁄2 cup light sour cream
1⁄2 cup plain yogurt
2 tablespoons finely chopped fresh dill
1 cucumber, peeled, seeded, and finely chopped
6 green onions, finely chopped (white and light green parts)
1⁄4 teaspoon pepper
1⁄4 teaspoon salt
Directions
In a mixing bowl, beat together cream cheese, sour cream, yogurt and dill until well-blended and creamy.
Mix in remaining ingredients and combine well.
Place in bowl. Garnish with fresh dill, if desired.
Chill 1-2 hours prior to serving. Serve with fresh vegetables or chips
Side/Appy #4
Zaalouk - Moroccan Eggplant and Tomato Dip
Prep Time 1 hour 20 minutes Cook Time 35 minutes Total Time 1 hour 55 minutes
Ingredients
2 eggplants
3 tomatoes
2 green peppers
2 teaspoons paprika
2 garlic cloves grated
1 tablespoon tomato paste
1 teaspoon cumin
Salt & Black pepper to taste
1 bunch of fresh cilantro chopped
1 bunch of fresh parsley chopped
Extra virgin olive oil
Sliced bread to serve
Instructions
Preheat the oven to 475F Prepare the eggplant and peppers on a baking tray. Poke the eggplant with a fork on all sides. Brush the vegetables with olive oil and cook for about 25-30 minutes until charred on both sides.
In the meantime, bring some water to the boil, make a crosscut in the tomatoes on the top and add the tomatoes to the water, wait for 30/40 seconds and remove from the water. Now peel the tomatoes and cut them into small cubes.
In a pan heat up 2 tablespoons of olive oil, add grated garlic, then add the tomatoes, tomato paste, salt, spices and the fresh herbs. Cook until the tomatoes are very soft.
When the eggplant and peppers are done, cover them for a few minutes, to create steam and to make it easier to peel. Peel both the eggplant and peppers, cut the eggplant very finely and the peppers in small pieces.
Add them to the pan with the tomatoes and mix to combine and cook for a few more minutes. If desired, add tomato paste to make it redder
Top with more fresh herbs and a drizzle of olive oil. Serve with fresh sliced bread
Side/Appy #5
Grilled Eggplant with Cilantro, Tomatoes & Honey Vinegar
Ingredients
2 large eggplants trimmed and cut into ¼-inch rounds
½ - 2/3 cup extra virgin Greek olive oil
Sea salt to taste
Freshly grated black pepper to taste
1 bunch cilantro trimmed and leaves chopped
1 – 2 large firm, ripe tomatoes, trimmed and diced
2 garlic cloves minced
1 splash of honey vinegar or as much as desired
Instructions
In a large basin or mixing bowl, toss the eggplant slices with sea salt, pepper and ½ cup olive oil, or more, as needed.
Combine the chopped tomato, garlic, and cilantro in a mixing bowl. Season with a little salt and pepper, and a drizzling of olive oil and a splash of the honey vinegar. Set aside.
Fire up the grill to medium, or heat a grill pan on top of the stove over medium-high heat. Lightly oil the pan. Grill the eggplant slices until tender, turning once, so that there are grill marks on both sides.
Serve the eggplant slices in a platter, drizzled with the tomato-cilantro mixture, in one layer or multiple layers on the same dish, as desired.
Side/Appy #6
Kale, Apple, and Cucumber Salad
Ingredients
1/2 lb. Tuscan kale (1 large bunch)
1 large apple, cored and diced
2 tbsp. fresh lemon juice, divided
1 small cucumber, diced
1 tbsp. extra virgin olive oil
2 tbsp. honey
1/4 tsp. sea salt
Directions
Pull kale leaves from stalks. Discard stalks. Tear kale leaves into bite-sized pieces and place in a large bowl, then set aside.
After dicing apple, toss with 1 tablespoon lemon juice. Add to kale.
Add cucumbers.
Pour remaining lemon juice, olive oil, honey, and sea salt over vegetables and fruit mixture.
Use clean hands to toss salad and dressing together. Divide evenly among four bowls.
Note: There are two main types of kale. Tuscan or lacinato kale has big, dark green leaves. You can also substitute with curly kale.
Deserts / Beverages
Dessert #1
Caramel Apple Nachos
Prep 10 mins Cook 5 mins Servings 4
Instructions
Ingredients
1 large Honey Crisp or Pink Lady apple, cored
1 large Granny Smith apple, cored
2 tablespoons lemon juice
1/2 cup Kraft caramel squares, unwrapped
1 tablespoon heavy cream
3 tablespoons chocolate hot fudge, (not chocolate syrup – it's too runny)
1/4 cup mini chocolate chips
1/4 cup crushed nuts, (peanuts, almonds, cashews, etc)
Directions
Slice each apple into 8 equal pieces. Place them in a bowl with some cold water and the lemon juice; toss, then pat completely dry. This helps prevent browning – it will not make the apples taste like lemon.
Arrange apple slices in a circular pattern onto a round serving platter, alternating between the different colors.
In the meantime, place caramels in a microwave-safe bowl with heavy cream. Microwave in 20 second intervals until just melted. Drizzle warm caramel over apples. Then hot fudge over the apples.
Sprinkle with the mini chocolate chips, followed by the crushed nuts.
Serve immediately and enjoy!
NOTE: If you can find the hot fudge in a squeeze bottle, it makes it super easy to drizzle over the apples. If the hot fudge is in a jar, you might need to warm it slightly in the microwave, to get it to drizzling consistency.
Dessert #2
Flourless Peanut Butter Banana Oatmeal Cookies
Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 16
Ingredients
▢2 cups quick oats, 225 g
▢2 medium ripe bananas, mashed (285 g, approx. 1.25 cups)
▢1/2 cup natural peanut butter, 120 g
Optional
▢1-2 tbsp maple syrup or coconut sugar, or sweetener of choice to taste
▢1/2 tsp sea salt
▢1/2 tsp pure vanilla extract
▢1/2 cup dairy-free chocolate chips or chopped dark chocolate, 90 g
Instructions
Pre-heat oven to 350 F.
Mash the bananas in a bowl with a fork until they form a thick, smooth paste.
Add the rest of the ingredients and mix until everything is combined into a dough.
Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape. The cookies will not change shape during baking, so make sure you create the cookie shape you want beforehand. You can make them larger and flatter or keep them as more of a haystack-style.
Bake for 15 minutes. They should be firm and slightly browned when done.
Dessert #3
Apple Pie Crescents
Prep Time 10 min Total 30 min Servings 8
Ingredients
1 small apple, peeled, cored, cut into 8 (1/2-inch) slices
3 tablespoons butter, melted
1 can (8 oz) Crescent Rolls (8 Count)
1/3 cup packed brown sugar
1 teaspoon apple pie spice
Instructions
Heat oven to 375°F. Line baking sheet with cooking parchment paper, or grease baking sheet. Set aside.
In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside.
Separate dough into 8 triangles.
In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice.
Starting at widest side of each triangle, wrap dough around apple slice.
Place them on baking sheet. Brush with the remaining 2 tablespoons melted butter.
Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.
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