Recipes for Thursday Jan 15th, 2026
- greendoororganics
- Jan 15
- 14 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Acorn squash with Apples, Nuts, and Cranberries
Total Time: 1 hour 10 minutes Yield: 4 servings
Ingredients
2 acorn squash
2 apples (peeled and chopped)
3/4 cup dried cranberries
3/4 cup walnuts (chopped)
2 tablespoons cinnamon (or to taste))
1/2 cup dark brown sugar
3 tablespoons butter or vegan butter (softened)
Instructions
Preheat oven to 350°F.
Cut squash in half longways.
Remove seeds and pulp.
Pour ¼ cup water into a baking dish and add squash cut side down.
Place baking dish in the oven and bake for 30 minutes.
In a large mixing bowl, combine apples, cranberries, walnuts, cinnamon, brown sugar, and butter.
Remove squash from oven and let cool.
Turn over the halves and stuff the center of each squash with the apple/cranberry mixture.
Return to oven and bake for an additional 30 minutes or until tender.
Entrée # 2
Italian Mustard greens and Potato Soup
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 4
Ingredients
3 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
1 big celery rib, finely chopped
1 medium carrot, finely chopped
1 small daikon radish (optional), finely chopped
2 garlic cloves, smashed and chopped
a few slices of Prosciutto di Parma (I used about 5, but you can add more or less)
1 big bunch of mustard greens (ribs and leaves), finely chopped
1 small to medium sweet potato, cut into small to medium cubes
About 2QT chicken or vegetable stock (homemade or store-bought)
a few shavings of Parmigiano Reggiano for serving
lemon juice and lemon wedges
salt and pepper to taste
Instructions
In a soup pot, add a generous quantity of extra virgin olive oil and heat on medium.
Add the finely chopped onions, carrots, celery, daikon if using and sauté for about 10 minutes or until the vegetables soften and become fragrant.
Add the garlic and the prosciutto and cook for few more minutes.
Add the cubed sweet potatoes, stir well and cook for about 5 more minutes, stirring regularly.
Add the chopped mustard greens, stir well and cook for few more minutes until all the greens are wilted.
Add the chicken stock to the pot, bring to a boil, and simmer until the potatoes are cooked.
Season with salt and pepper and lemon juice. Serve with shavings of Parmigiano Reggiano.
Entrée # 3
Sweet Potato and Veggie Bake
Ingredients
1 sweet onion
1 tbsp olive or avocado oil
2-3 summer squash or zucchini
2 large tomatoes
2 sweet potatoes
6 oz mozzarella cheese (vegan if dairy-free)
salt and pepper to taste
Instructions
Preheat oven to 425 degrees
Dice onion and saute in a skillet with avocado oil on medium until onions are soft and transparent
Spray a casserole dish with avocado oil and spread onions evenly on the bottom of the dish
Slice zucchini, squash, tomatoes, and potatoes into circles
Arrange sliced veggies vertically until the casserole dish is full
Sprinkle on salt and pepper
Bake for 35 minutes
Remove from oven and sprinkle on your choice of cheese then return to oven and bake for 10 more minutes until veggies are softened and cheese has melted
Sides
Side/Appy #1
Maple Balsamic Roasted Squash
Ingredients
1 carnival squash, halved and seeded and cut into 1-inch wedges
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tbsp dijon mustard
1 tsp thyme
1/2 tsp salt
1/4 tsp freshly cracked pepper
Directions
Preheat oven to 400°F.
Place squash in a large bowl. In a small bowl, whisk together remaining ingredients. Pour over squash and toss well to coat. Pour out onto a rimmed baking sheet and arrange squash in a single layer.
Bake for 25 minutes, or until the squash is tender when pierced with a knife.
Side/Appy #2
Green Beans and Tomatoes
Prep time: 15 Min Cook time: 30 Min Total time: 45 Min Yield:4 to 6 servings
Ingredients
2 pounds fresh green beans, trimmed
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped Vidalia onion
1 tablespoon minced garlic
2 cups tomatoes, peeled and chopped, juices retained
1 tablespoon light brown sugar
1/2 cup water
1/4 teaspoon dried Italian seasoning
1/4 teaspoon Creole or Cajun seasoning, or to taste
Kosher salt and freshly ground black pepper, to taste
Instructions
Trim the ends off and cut green beans into thirds, cutting on the diagonal; set aside.
Heat olive oil and butter in a large, lidded skillet over medium high heat.
Sauté onion until tender, add garlic and cook another minute.
Add tomatoes, with their juices, and the brown sugar and cook until tomatoes are softened.
Add the green beans and water, bring them to a boil, reduce heat to medium, cover and cook, about 10 to 12 minutes or until beans reach desired tenderness, stirring occasionally.
Season with Italian seasoning, Cajun seasoning, salt and pepper; taste and adjust. Serve immediately.
Notes
If you've got fresh herbs in your garden too, by all means substitute those for the Italian seasoning. When fresh tomatoes and green beans are not in season, substitute frozen green beans and canned tomatoes.
Side/Appy #3
Garlicky zucchini and Sweet Potatoes
Servings-1 person
Ingredients
1 sweet potato
1 tbsp low-sodium vegetable broth
4 medium zuccihinis - sliced
3 cloves garlic - minced
1/2 large yellow pepper - chopped
1/4 tsp black pepper
2 tbsp parsley - chopped
1/4 cup nutritional yeast
Instructions
Preheat the oven to 450°F.
Prepare by scrubbing the potato and wrap with foil and bake the sweet potato for 1 hour.
Near the end of the baking time sauté the zucchini, garlic and yellow peppers in the vegetable broth over medium-high heat until tender, about 3 to 5 minutes Add a small amount of water if necessary to keep the vegetables from sticking to the pan.
Stir in the black pepper, parsley and nutritional yeast.
Once the potato is cooked cut in half lengthwise and top with the zucchini mixture.
Notes
Use any color bell pepper you wish. Top the zucchini mixture on top of baked russet potatoes or large baked portobello mushroom for a different taste.
Side/Appy #4
Golden Beet Pesto Pasta
Prep Time 10 mins Cook Time 45 mins Total Time 55 mins
Ingredients
1 pound golden beets (or red beets, about 4 medium beets, cleaned and trimmed. Peel if you like, I leave the skins on when using organic beets)
4 cloves garlic (chopped)
¼ cup walnuts (lightly toasted. Use pumpkin seeds if nut-free)
1-2 teaspoon ground cumin (see tips and tricks above for other flavoring ideas)
¼ cup sundried tomatoes (packed in oil is what I used but you could use any kind. Olives are a great substitute, as are capers. Use 2 tablespoon if using capers.)
1 teaspoon red pepper flakes
Salt and ground black pepper to taste
1 lb. Spaghetti or other long pasta
¼ cup extra virgin olive oil (you can use less if you want to keep this lower in fat. You may need to add some water or vegetable stock to get the right consistency)
Grated cheese as desired
Instructions
Preheat the oven to 450 degrees Fahrenheit. This is much easier to do in a toaster oven, but if you don't have one a conventional oven is fine.
Place the trimmed and cleaned beets on a large piece of foil. Sprinkle on some salt, spray with cooking spray, and wrap in the foil. Place in the oven and roast 45 minutes or until a knife in the center of a beet goes cleanly through.
When the beets are clean enough to handle, chop them into large pieces. Place in a blender or food processor with the rest of the ingredients and process into a coarse paste.
Stir it into pasta. Serve w/ grated cheese
Side/Appy #5
Mustard Green Salad with Potatoes and Tomatoes
Prep Time 20 minutes Cook Time:40 minutesTotal Time: 60 minutes Servings: 4
Ingredients
▢2-3 medium-large white potatoes, unpeeled and chopped (about 4-5 cups)
▢1 Tablespoon olive oil
▢1 teaspoon sea salt
▢½ teaspoon pepper
▢5 cups mustard greens, stems removed, leaves washed, dried, and shredded or chopped
▢4 tomatoes, quartered
▢¼ cup red onion, sliced thin
Vinaigrette Dressing
▢¼ cup red wine vinegar
▢½ Tablespoon shallot, minced
▢1 clove garlic, minced
▢1 Tablespoon maple syrup
▢1 teaspoon dijon mustard
▢1 Tablespoon fresh parsley, finely chopped
▢⅓ cup olive oil
▢2 Tablespoons water
▢½ teaspoon sea salt
▢½ teaspoon pepper
▢salt and pepper to taste
Instructions
Preheat oven to 375° Add chopped potatoes to a baking sheet, toss with olive oil, salt and pepper. Spread potatoes in a single layer and roast in the oven for 40 minutes or until soft and golden brown.
While the potatoes are roasting, chop your veggies and prepare dressing by placing all ingredients into a blender. Blend until smooth, set aside.
When potatoes are done roasting, remove from oven and allow them to cool for 5-10 minutes.
Place mustard greens in a large salad bowl, top with slightly cooled roasted potatoes, tomatoes, onions and pour 1/2 cup dressing over salad. Toss to combine. Taste and season with extra salt and pepper if needed.
Side/Appy #6
Roasted Golden Beets and Green Beans
Prep Time:10 minutes Cook Time:1 hour Total Time:1 hour 10 minutes Yield:8 servings
Ingredients
1 lb golden beets (medium sized), peeled and trimmed
2 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. black pepper, divided
1 lb green beans
1/2 tablespoon red wine vinegar
1/4 cup sliced almonds
1-2 tablespoons fresh tarragon, roughly chopped
Instructions
Pre-heat your oven to 425 degrees.
Tear off a large piece of aluminum foil and fold it in half to double it. Add the beets to the aluminum foil, then drizzle them with 1 tablespoon of the olive oil and sprinkle with 1/2 tsp. each of the salt and black pepper. Fold up the edges of the aluminum foil to create a packet for the beets. Then place this packet in your pre-heated oven, directly on the oven rack. Roast the beets until they can be easily pierced with a small paring knife, about 50-60 minutes. Then carefully remove the packet from your oven and let the beets cool slightly. Once the beets are cool enough to handle, slice them into wedges.
Meanwhile, add the green beans to a large, rimmed baking sheet. Toss with the remaining olive oil, salt and black pepper. Then roast in your pre-heated oven for 10-12 minutes. Remove and set aside.
Add the green beans and beets to a serving platter. Sprinkle with red wine vinegar. Then top with the almonds and fresh tarragon. This dish can be enjoyed while still warm, or at room temperature.
Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Deserts / Beverages
Dessert #1
Orange Scones
Prep Time: 15 minutes Cook Time: 15 minutes Chill Time: 10 minutes Total Time: 40 minutes Servings: 8 regular scones or16 mini scones
Ingredients
Orange Scones
▢1 ¾ cups all-purpose flour I use organic unbleached all-purpose flour
▢¼ cup granulated sugar I use all-natural cane sugar
▢2 teaspoons baking powder reduce to 1 ½ teaspoons for high altitude
▢¼ teaspoon kosher salt
▢4 tablespoons salted butter cold, grate the butter and place in freezer or cut into small cubes, keep in fridge until ready to use)
▢½ cup heavy cream
▢1 teaspoon vanilla bean paste replace with vanilla extract
▢1 large egg room temp is best
▢1 tablespoon Orange zest grated from one orange | I used large naval oranges
▢1-2 tablespoons orange juice fresh squeezed
Orange Vanilla Butter Glaze
▢1 cup powdered sugar
▢½ teaspoon vanilla bean paste or vanilla extract
▢1 tablespoon butter melted
▢1 orange zested
▢½ orange Juiced, use as much or as little to get a smooth consistency.
Instructions
Scones
Line a baking sheet with parchment paper. In a large mixing bowl, whisk the flour (1 ¾ cups), granulated sugar (¼ cup), baking powder (2 tsp) and salt (¼ tsp) together.
Toss frozen, grated butter (4 TBL) into flour mixture and using a pastry cutter or your hands quickly mix until it resembles coarse crumbs.
In a small bowl or measuring cup, whisk together the heavy cream (½ cup), vanilla bean paste or extract (1 tsp), egg (1), orange zest (1 TBL) and orange juice (1-2 TBL).
Make a small well in the center of the dry ingredients and pour in the egg mixture. Gently mix together with a fork until the dough just comes together, forming a shaggy dough.
Turn out the dough onto a parchment lined cookie sheet, using the parchment to help form the dough into disc (about 8 inches), about ½ – ¾-inch thick. If the dough is really dry, add a little splash of orange juice or heavy cream.
Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half; making 8 large scones (see below for mini scones).
Separate scones barely away from the other, closer to one another will yield a more evenly raised scone, further apart they will appear more rustic. Freeze or refrigerate scones to firm the butter back up for about 10-30 minutes, now is a great time to preheat the oven to 400° F (204°C).
Bake scones until lightly golden brown on the bottom, about 13-15 minutes, 13 will be softer, 15 more firm. Remove to a rack to cool completely.
Orange Butter Glaze
In a wide bowl (large enough to dunk a scone) mix together the powdered sugar (1 cup), orange zest (1 orange), melted butter (1 TBL), vanilla bean paste (½ tsp) and whisk in just enough orange juice to get a smooth pourable consistency; whisk until smooth.
Once scones are cool, one at a time, carefully pick up and dip scone top into the orange glaze to coat, then return to the rack to set the glaze.
Store scones on counter in airtight container up to 5 days, or wrap individually and place in a pretty covered cake stand. Scones may also be frozen 3-4 months wrapped well.
Notes
Make-ahead orange scones | Scones are fabulous make-ahead treats! You can make the scones up to the point of baking, wrap well and freeze up to 4 months. Bake as directed, possibly adding a little time at the end. You may also freeze already baked scones, the same way, wrapped well in an airtight container up to 4 months. I recommend that you freeze un-glazed, but if that is your only choice, they will just be a bit sticky as they thaw.
For Smaller Scones (Mini Scones)
When forming the dough discs, split the dough into two even portions on their own parchment sheets.
Proceed with shaping into a smaller disc and cutting the same way, yielding 8 smaller petite scones per disc.
Baking time and temp will be the same, but check them on the earlier side at about 12 minutes.
Glazing Tips
Liquid | When adding fresh squeezed orange juice, whisk in a few tablespoons at a time until the consistency is thick, yet pourable.
Wire Rack | This makes clean-up and setting so much simpler. Using your same baking pan, and parchment, set a wire rack over the top then use it to place scones on to set the glaze.
Glaze falls off | If the glaze falls off or soaks in, it’s one of two things. Your scones are not cooled and/or you thinned out the glaze too much. Simply add a bit more powdered sugar a tablespoon at a time until the glaze is the right consistency.
Leftover glaze | add a little extra drizzle to each scone with a spoon or spatula!
8 Baking Tips for Making Better Scones
COLD BUTTER | I grate my butter using a standard box grater and place it in the freezer while assembling the rest of my ingredients.
REAL BUTTER | I cannot stress this enough: it doesn’t matter if you use salted or unsalted butter, but make sure it is real, pure cream butter, no blends! It is not real butter if it is soft coming out of the fridge. And the higher quality the butter (e.g. European butter) the better the result. Cheaper butters contain water and that will impact your scones!
COLD CREAM OR MILK | Unlike other baking recipes (chocolate loaf cake) that, like room temperature ingredients, scones do not! Keep the cream in the fridge until ready to use.
DO NOT OVERWORK | Think of scones as the dainty, delicate cousin to yeast bread; whereas yeast bread thrives on kneading to activate the ingredients, scones will become tough and will not rise as well if the dough is overworked.
USE A PASTRY CUTTER | To cut in the butter, using a pastry cutter keeps warm hands out, the beauty of grating the butter and freezing it allows you to quickly mix with your hands without warming the dough too much. And my hands are always cold anyway!
LIQUID | Only add enough liquid to bring the dough together, having some extra flour is okay, the dough will look shaggy (see above picture).
SHAPING | To quickly and easily shape your scone disc - use parchment paper (or wax paper would work, too) and fold it up on the ingredients, using the paper to press together and smooth the dough into the disc.
This contains the floury mess and helps your hands not warm the butter too much.
CHILL AGAIN | Once your scones are formed, place the entire pan in the freezer or fridge for 10-30 minutes. This gives the scone time to firm the butter back up, chilling it so the magic happens when it hits the hot oven.
Dessert #2
Energizing Acorn Squash Smoothie
Total Time 5 mins Serves 1
Ingredients
1 large handful baby kale (kale, or spinach)
1 frozen banana
3/4 cup cooked acorn squash or pumpkin puree
2 tablespoons flaxseed meal
1 tablespoons peanut butter
1 teaspoon vanilla extract
1 cup cold water
1 date (optional)
1 Tbsp Hemp hearts ( optional)
Instructions
In a high powered blender combine all ingredients except hemp hearts and puree until smooth and creamy. Top with hemp hearts.
Sweet Potato Ginger Zucchini Cake
Ingredients
2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour)
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt
1 cup (225g) mashed roasted sweet potato (about 1 medium)
1 cup (120g) grated zucchini, moisture squeezed out
½ cup (100g) brown sugar
⅓ cup (80ml) maple syrup or honey
2 large eggs, room temperature
½ cup (120ml) vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger (optional for extra spice)
Optional Add-ins
½ cup (60g) chopped walnuts or pecans
½ cup (80g) raisins or chopped dates
Zest of 1 orange
Instructions
1. Preparing the Vegetables
For the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Wash and dry sweet potatoes, then prick all over with a fork.
Rub lightly with oil and roast for 45-60 minutes until very tender.
Let cool, then scoop out flesh and mash until smooth.
Pro Tip: Roasting instead of boiling intensifies the sweetness and removes excess moisture.
For the Zucchini:
Grate zucchini using the large holes of a box grater.
Place in a clean kitchen towel and squeeze out as much liquid as possible.
Measure after squeezing – you want 1 packed cup.
2. Making the Batter
In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
In a large bowl, whisk eggs, brown sugar, and maple syrup until smooth.
Add oil and vanilla, whisking to combine.
Mix in mashed sweet potato and grated zucchini.
Add dry ingredients to wet ingredients in three batches, folding gently after each addition.
If using, stir in nuts, raisins, or orange zest.
Important: Don’t overmix – stop as soon as no flour streaks remain.
3. Baking the Cake
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line with parchment paper.
Pour batter into prepared pan and smooth the top.
Bake for 35-45 minutes until a toothpick inserted in center comes out clean.
Baking Note: Oven temperatures vary – start checking at 30 minutes.
Cool in pan for 15 minutes, then transfer to a wire rack.
While delicious plain, here are some ways to elevate your cake:
Cream Cheese Frosting
8 oz cream cheese, softened
½ cup (115g) butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla
Beat all ingredients until smooth. Frost cooled cake.
Other Serving Ideas
Dust with powdered sugar and cinnamon
Serve with whipped cream and caramel sauce
Top with candied ginger pieces
Enjoy warm with vanilla ice cream
Keeps well covered for 2 days
Store in airtight container in refrigerator for up to 1 week or Wrap tightly in plastic wrap and freeze for up to 3 months
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