Recipes for Thursday Jan 8th, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Moussaka – Greek Eggplant & Potato Casserole

Ingredients

For the vegetables

·         2 large eggplants Plus one extra in case it is needed

·         3 large Yukon gold potatoes Plus one extra in case it is needed

·         ⅓ cup extra virgin olive oil

For the meat ragu

·         1.5 lb ground beef

·         2 tablespoons extra virgin olive oil

·         2 onions medium size, or one large, minced

·         2 garlic cloves minced

·         1 tablespoon tomato paste

·         2 cups crushed tomatoes

·         1 cup red wine

·         1 cinnamon stick or one teaspoon ground cinnamon

·         2-3 cloves or one teaspoon ground cloves

·         1 teaspoon ground cumin

·         1 teaspoon ground nutmeg

For the béchamel

·         5 tablespoons butter

·         6 tablespoons all-purpose flour plus more in case you need to thicken the sauce

·         1 litre whole milk plus one cup in case you need to thin the sauce

·         1 bay leaf

·         1 teaspoon ground nutmeg

·         3 yolks

·         1½ cup Parmigiano Reggiano grated

·         sea salt

·         freshly ground pepper

Instructions

 Prepare the meat ragu

·         Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon.

·         After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.

·         Let the onion soften for a few minutes, and add the tomato paste.

·         Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate.

·         Add the tomatoes and a teaspoon of sugar and stir.

·         Simmer meat ragu for an hour on low heat.

Prepare the eggplants

• Cut the eggplants into slices about 1 cm / ⅓ inch thick.

·         Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes.

·         Pat the eggplants dry.

·         Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.

·         Transfer to a wire rack and set aside.

Prepare the potatoes

• Cut the potatoes into 6 mm / ¼ inch thick slices.

• Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.

·         Fry slices in hot olive oil until they take on color, about 1-2 minutes.

·         Transfer to a wire rack and set aside.

Assemble

• Add a layer of potatoes to a baking pan—season with sea salt and pepper. Repeat with another layer of potatoes. Layer the eggplants.

·         You can alternate with a layer of eggplants if you like or add another layer of potatoes and right after layers of eggplant.

·         Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.

·         Next, sprinkle a generous amount of grated cheese.

·         Time to pre-heat the oven to 200°C / 390°F

• Start the bechamel when your meat sauce is done cooking and layering all the other components to the pan.

Make the béchamel

• Add the milk and the bay leaf to a saucepan and warm it on medium heat.

• Melt the butter in a large saucepan.

·         Pour in the flour and cook while stirring with a wooden spoon until the roux takes on a slightly blond color.

·         Gradually pour in the warm milk. Use a which and stir continuously to dissolve any lumps and create a smooth sauce.

·         Remove from heat.

·         Season with sea salt, freshly ground pepper, and nutmeg.

·         Add the yolks and one cup of grated Parmigiano cheese. Reserve the rest of the cheese. Whisk until smooth.

Finish assembling and bake

• Pour the béchamel over the meat in an even layer. Sprinkle the reserved grated cheese on top.

·         Bake for 45 minutes or until the top is golden brown.

• Let food cool for 15 minutes.

·         Serve with a leafy green salad, feta cheese, and a glass of Cabernet. Enjoy!

Moussaka-Greek Eggplant Potato Casserole - The Greek Foodie

Eggplant Potato Stew

Ingredients

·         1 medium eggplant diced into small chunks

·         ½ teaspoon salt

·         ¼ c tamari or soy sauce use reduced sodium version if possible

·         ¼ teaspoon powdered ginger

·         4 tablespoon extra virgin olive oil plus extra (use water if oil-free)

·         ¾ c cold water or vegetable broth

·         1 large onion diced

·         1 large carrot diced or cut into rounds

·         4 medium potatoes peeled and diced

·         ½ teaspoon herbes de Provence or Italian seasoning or any other dried herbs

·         ¼ teaspoon pepper

·         4 tablespoon cilantro or parsley for serving

Instructions

·         Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. This will get rid of the bitterness. Don’t rinse.

·         Mix Tamari and ginger.

·         In a small bowl, dilute the ginger powder in Tamari or soy sauce.

·         Sauté the vegetables.

·         Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Add the carrot and sauté for another 5 minutes.

·         Finish cooking.

·         Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover with a lid and simmer for 15 minutes or until the potatoes are soft.

·         Serve.

·         Serve eggplant stew immediately with a sprinkling of cilantro or parsley.

Easy Vegan Potato Stew (Nutritious Stew with Eggplants)

Roast Eggplant & Kale Bolognese

Ingredients

1 medium to large eggplant

·         1 brown onion

·         1 red capsicum

·         5 large kale leaves (I typically use dark curly kale)

·         1 cup frozen peas - OPTIONAL

·         200 grams veal mince *

·         300 grams pork mince * - you can just use 500 grams of pork mince to make things easier!

·         500 mL tomato passata

·         2 tbsp balsamic vinegar

·         2 tsp dried Italian herb mix

·         2 tsp dried garlic granules/flakes

·         1 tsp smoked paprika

·         salt and pepper to season

·         extra virgin olive oil for cooking

·         pasta of choice, to serve

Instructions

·         Make the eggplant

·         Preheat oven to 180 C and line an oven tray with baking paper.

·         Dice the eggplant into thick cubes; about 1.5-2cm thickness.

·         Spread out on the lined tray and drizzle over 1 tablespoon olive oil.

·         Roast for approximately 25 minutes - continue with the rest of the recipe while it’s roasting.

·         Make the sauce

·         Finely slice and onion and capsicum. Rinse the kale leaves but set them aside for now. Get the mince out of the fridge and have that ready to go, together with the rest of the sauce ingredients.

·         Heat a large deep sauté pan or saucepan to a high heat on the stove.

·         Add 2 tablespoons of olive oil plus the onion and capsicum to the pan.

·         Cook for 3-4 minutes, until the onion is golden and translucent and capsicum is softened.

·         Add the mince to the pan and continue to cook, stirring and breaking up the mince so it cooks evenly.

·         As it’s browning, add the garlic, mixed herbs, smoked paprika and a good pinch of salt and pepper.

·         Once the mince is almost browned through (a few pink patches are okay), pour in the passata and the balsamic vinegar and give it all a good stir.

·         Reduce the heat so the sauce is gently simmering.

·         While the sauce is simmering, grab the kale leaves.

·         Tear the tender leaves from the rough centre stalk, doing it in small pieces and chucking them right into the pan. Keep stirring the sauce as you do it, so the kale cooks into the sauce. If you're using the frozen peas as well, add these at the same time.

·         Cook the sauce for 10-15 minutes in total. If the sauce gets too thick, add water as it’s cooking.

·         As the sauce is finishing, your eggplant should be done. Pop the roasted eggplant into the pan too and stir it through the sauce. Taste test and add extra salt and pepper or other spices as desired.

·         Make the pasta and serve

·         Cook your chosen pasta according to the packet instructions.

·         Serve up portions of pasta topped with the bolognese sauce.

·         A little sprinkle of grated parmesan, crumbled feta and some nutritional yeast flakes (for dairy free) is always a good idea

Roast Eggplant and Kale Bolognese - Nourish Every Day 

Sides

Side/Appy #4

 Carrot, Kale, & Potato Hash

Ingredients

·         4 carrots, chopped

·         1 onion, finely chopped

·         2 cloves garlic, minced

·         1½ lb organic Yukon Gold potatoes, peeled and cubed

·         ¼ cup olive oil, divided

·         1 (1-lb) pkg organic chopped kale

·         ½ cup low-sodium chicken broth

·         2 Tbsp chopped fresh basil

·         1 tsp salt, divided

·         1 tsp pepper, divided

·         12 large eggs

Instructions

·         Cook carrots, onion, garlic, and potatoes, covered, in 3 Tbsp hot oil in a large skillet over medium heat 5 minutes.

·         Uncover, stir, and cook 5 minutes or until browned.

·         Add kale, broth, basil, and ½ tsp each salt and pepper.

·         Sauté 15 minutes or until kale is wilted and vegetables are tender.

·         Meanwhile, in a separate skillet, heat 1 Tbsp oil. Crack 6 eggs in skillet; sprinkle with ¼ tsp each salt and pepper.

·         Cook 2 minutes per side or to desired doneness.

·         Repeat with 6 eggs and ¼ tsp each salt and pepper.

·         Top each serving of hash with 2 eggs.

Carrot, Kale, and Potato Hash

Greek Eggplant & Potatoes

Ingredients

·         1 cup olive oil

·         1 yellow onion, chopped

·         5 cloves garlic, finely chopped

·         15 ounce crushed tomatoes

·         ½ bunch fresh parsley, finely chopped

·         Kosher salt

·         2 eggplants, sliced into ½ inch rounds

·         6 large Yukon gold potatoes, peeled and sliced into ¼” rounds

·         2 teaspoons dried oregano

·         Kosher salt and black pepper

Instructions

·         Preheat the oven to 400 degrees.

·         In a medium saucepan, add ½ cup olive oil over medium heat.

·         Add the onions and the garlic and stir often, cooking until translucent about 5 minutes.

·         Add the crushed tomatoes and parsley and stir in.

·         Add a lid, turn the heat to low and simmer while you prepare the vegetables.

·         On a bare sheetpan, lay the eggplant slices evenly over the sheet pan and drizzle ¼ cup of the olive oil over the eggplant, brushing them all evenly with the oil.

·         Sprinkle them with kosher salt and bake them at 400 degrees for 20 minutes until golden.

·         Pull the eggplant off the sheetpan and evenly spread the potato rounds out over the sheetpan and then layer the eggplant over the potatoes.

·         Drizzle the potatoes with remaining ¼ cup olive oil and then sprinkle the potatoes with the dried oregano, salt and pepper. Now generously spoon the sauce over the eggplant rounds.

·         Bake everything for another 15-20 minutes until the potatoes are tender. Serve hot or at room temperature.

Greek Eggplant and Potatoes - Heather Christo

Roasted Eggplant and Crispy Kale With Yogurt

Ingredients

·         2 medium Italian eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces

·         ¼ cup vegetable oil

·         Kosher salt

·         1 teaspoon dried mango powder (amchoor; optional)

·         ½ teaspoon ground cumin

·         6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn

·         1 medium Persian cucumber

·         1 cup plain whole-milk Greek yogurt

·         1 teaspoon fresh lemon juice

·         1 garlic clove, finely grated

·         2 cups cherry tomatoes, halved

·         Olive oil (for drizzling)

Preparation

·         Preheat oven to 450°.

·         Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt.

·         Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes.

·         Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.

·         Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.

·         Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl.

·         Mix in yogurt, lemon juice, and garlic; season with salt.

·         Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl.

·         Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top.

·         Drizzle with more olive oil.

Roasted Eggplant and Crispy Kale With Yogurt Recipe | Bon Appétit

Carrot and Potato Gratin with Parmesan and Thyme

Ingredients

2 garlic cloves, peeled and crushed

2 tablespoon unsalted butter, at room temperature

1 cup chicken stock (homemade or low sodium)

1 sprig of thyme, plus 3/4 teaspoon chopped thyme leaves

Kosher salt and freshly ground pepper, to taste

4 extra-large carrots

6 medium Yukon gold potatoes

1 cup Parmesan, grated

Directions

·         Heat the oven to 375 F° and rub the inside of a 3-quart baking dish with 1 of the garlic cloves and 1 tablespoon of the butter.

·         Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat.

·         Peel the carrots and potatoes and slice them very thinly (1/16th inch), using a mandolin or a very sharp knife; cut the carrots on the diagonal so that they’re as close in size to the potatoes as possible. If you're using a knife, put the sliced potatoes in a bowl of cold water to keep them from browning as you work; then dry them on a kitchen towel before you layer them in the dish.

·         Cover the bottom of the baking dish with a layer of alternating slices of potato and carrot; start at the edges and work your way towards the center of the dish, overlapping the slices.

·         Season the vegetables with salt and pepper and sprinkle a third of the chopped thyme leaves and a third of the Parmesan evenly over them.

·         Repeat with two more layers of potatoes, carrots, salt, pepper, thyme, and cheese. Take extra care with the top layer of vegetables—you want it to look nice, right?

·         Scoop the garlic and thyme out of the stock and carefully pour it over the vegetables. Pour the melted butter evenly over the top and bake for about an hour, until the gratin is brown and bubbly and a sharp knife slides easily through the layers. If you’d like more browning, slide the gratin under the broiler for a minute or two, keeping a close eye on it. Let the gratin sit at room temperature for 5 to 10 minutes before serving.

Carrot and Potato Gratin with Parmesan and Thyme

Ann’s Kale Salad

Ingredients

·         1 Bunch dinosaur kale cleaned

·         1 large ripe avocado diced

·         toasted pumpkin or sunflower seeds optional

Dressing

·         1-2 lemons juiced, taste for tartness

·         1 tbs olive oil or more as needed

·         1 large garlic clove minced

·         1 tsp sea salt

Instructions

·         After removing the stems from the kale, roll the kale lengthwise and cut through the width in ¼” slices.

·         Toss the kale in a bowl with the avocado and toss until the avocado is still in chunks

·         Mix the dressing ingredients and add to the salad, tossing gently. 

Ann’s Kale Salad – Ripe & Luscious

Curried Cauliflower Carrot & Kale Soup

Ingredients

·         1 Head of Cauliflower

·         2 Tbsp - Curry Powder

·         2 Cloves - Garlic, crushed

·         1 tsp - Paprika

·         1 tsp - Cumin

·         1 tsp - Sea Salt

·         2 Tbsp - Coconut Oil

·         1 Tbsp - Coconut Oil

·         3/4 - Red Onion, finely chopped

·         3 - Carrots, sliced

·         1 Clove - Garlic, crushed

·         3-4 Cups - Vegetable Broth

·         1 Cup - Almond Milk, unsweetened

·         4 - Kale Leaves, chopped into bite sized pieces, stems discarded

·         1 tsp - Turmeric Powder

·         1 tsp - Chilli Powder

·         1 tsp - Black Pepper

·         Sea Salt to taste

Instructions

·         Preheat your oven to 400F and oil a baking tray of parchment paper or aluminum foil.

·         Cut your cauliflower into little florets, and toss in a mixing bowl with your spices and oil.

·         Coat everything well, transfer to baking tray and cook for 20 minutes.

·         Meanwhile, wash and chop your onions, garlic, carrots, and kale.

·         Begin cooking the onions, garlic and carrots with your oil in a medium sized pot on medium flame.

·         Cook for 10 minutes or so, or until soften and fragrant.

·         When your cauliflower has finished baking, turn off the oven, take out the tray and let cool for a few minutes. Then transfer to a food processor or a high powered blender (my Vitamix did this just fine) and process until into little 'rice' size shapes (do not turn to mush! Do in batches if needed). Set aside.

·         Pour in your broth, milk, and spices.

·         Add your cauliflower 'rice' and chopped kale, and try to submerge all of the leaves under the liquid so they can cook evenly.

·         Covered and cook on a low steady boil for 20 minutes.

·         Taste and check the toughness of your veggies, and if it is cooked to your liking, turn off flame and enjoy warmed:)

Curried Cauliflower Carrot & Kale Soup - Nina's Vegan Recipes

Deserts / Beverages

Apple Blueberry Crumble

Ingredients

For the fruit filling

·         3 cup apples, peeled cored and thinly sliced

·         2 cups fresh blueberries, washed

·         1 tablespoon lemon juice about ½ lemon

·         ½ cup white granulated sugar

·         3 tablespoon all purpose flour

·         1 teaspoon cinnamon

·         pinch of salt

For the crumble topping

·         ⅓ cup all-purpose flour or plain flour

·         ⅓ cup light brown sugar, packed

·         ⅓ cup white granulated sugar

·         ⅔ cup rolled oats

·         pinch of salt

·         6 tablespoon unsalted butter

Instructions

·         Preheat the oven to 375 degrees F.

·         In a mixing bowl add all fruit filling ingredients and mix to combine.

·         Set aside and rest for at least 5 minutes to allow the juices to release.

·         In another mixing bowl combine all crumble ingredients except the butter. Mix well.

·         Add in cubed butter and use a pastry cutter or your hands to press or pinch the butter into the flour mixture until it is well incorporated and forms a crumbly texture.

·         Pour the fruit mixture into a prepared 10 inch casserole dish or cast iron skillet. Then sprinkle the crumble mixture evenly over the top.

·         Bake at 375 degrees F for about 40 minutes until the fruit is bubbly and the topping is a crisp golden brown.

·         Remove from the oven and allow to rest for 10 minutes before serving.

·         Serve with a drizzle of custard, whipped cream, ice cream, yogurt or simply on its own. Enjoy!

Apple Blueberry Crumble - The Jam Jar Kitchen

Blueberry-Apple Sour Cream Coffee Cake

Ingredients

·         ¾ cup butter, softened (1½ sticks)/ 6 ounces

·         1 cup sugar/ 7 ounces

·         2 eggs

·         8 ounces sour cream/ 1 cup/ 225 g

·         2 cups flour/ 10 ounces/ 284 g

·         1 teaspoon baking powder

·         1 teaspoon nutmeg

·         ½ teaspoon salt

·         1 teaspoon baking soda

·         1 cup fresh blueberries/ 5 ounces

·         1 medium granny smith apple, peeled and chopped/ 4½ ounces

·         TOPPING

·         ¾ cup packed light brown sugar/ 5¼ ounces

·         1 cup chopped walnuts/ 4 ounces

·         1 teaspoon cinnamon

Instructions

·         Preheat the oven to 350° F. Grease a 13 x 9 inch pan or two 8-inch round cake pans with melted coconut oil, or spray with a non-stick cooking spray.

·         Mix the butter and sugar together until light and fluffy.

·         Add the eggs and sour cream and combine thoroughly.

·         In another bowl whisk together the flour, baking powder, nutmeg, salt, and baking soda and add to the batter mixture. Stir until just combined.

·         Fold in the blueberries and apples and pour into the pan(s), dividing the batter evenly if using two pans.

·         Mix the brown sugar, chopped walnuts, and cinnamon together and sprinkle evenly over the batter.

·         Bake for 30-35 minutes until a toothpick inserted in the center of the pan(s) comes out clean.

Blueberry-Apple Sour Cream Coffee Cake - Queen of My Kitchen

French Apple Cake

Ingredients

·         1 cup all-purpose flour, spooned into measuring cup and leveled off

·         1 teaspoon baking powder

·         ¼ teaspoon salt

·         ½ cup (1 stick) unsalted butter, at room temperature

·         ⅔ cup granulated sugar, plus more for sprinkling over cake

·         2 large eggs

·         1 teaspoon vanilla extract

·         3 tablespoons dark rum

·         2 medium baking apples, peeled, cored and cut into ½-inch cubes (about 2½ cups; see note)

·         Confectioners' sugar (optional), for decorating cake

Instructions

·         Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

·         In a small bowl, whisk together the flour, baking powder and salt.

·         Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes.

·         Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.

·         Beat in the vanilla and rum. Don't worry if the batter looks curdled at this point; that's okay.

·         Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

·         Scrape the batter into the prepared pan and even the top.

·         Sprinkle evenly with 1 tablespoon of granulated sugar.

·         Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

·         Allow the cake to cool on a rack in the pan.

·         Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides.

·         If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter.

·         Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

Apple Cake Recipe - Once Upon a Chef