Recipes for Thursday July 2nd, 2026
- Jul 2
- 13 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Spiced Sweet Potato & Portobello Tacos
Ingredients
· small wheat tortillas (choose gluten-free tortillas if you are intolerant to gluten)
· 1 large sweet potato, peeled and cut into ½ inch cubes
· 2 portobello mushrooms, de-stemmed
· ⅓ cup raw cashews
· a few spring of cilantro
· jalapeños, thinly sliced
· lime
· sea salt & black pepper to taste
SPICE MIX
· 1 tbsp smokedpaprika
· 1 tbsp cinnamon
· 1 tsp cumin powder
· ½ tsp fine sea salt
· ½ tsp powdered ginger
· ¼ tsp vanilla powder
· ¼ tsp cayenne pepper
PICO DE GALLO
· 1 medium ripe tomato, finely chopped
· ¼ cup finely chopped, deseeded cucumber
· ¼ cup corn kernels
· ¼ cup finely chopped red onion
· ¼ cup finely chopped red bell pepper
· 1 garlic clove, center germ removed and crushed with a garlic crusher
· 10 sprigs of cilantro, finely chopped
· 1 tsp dried oregano
· ½ tsp coarse sea salt
· black pepper to taste
Instructions
· Pre-heat your oven to 220ºC (430ºF).
· Turn on your grill (if you don't have one, you may grill the mushrooms in a grill pan on high heat).
· Prepare the pico de gallo by combining all of the ingredients in a bowl.
· Place the bowl in the fridge while you prepare the rest of your meal.
· Combine all the ingredients for the spice mix in a small bowl or jar and mix thoroughly.
· Place the sweet potato cubes in a large mixing bowl and sprinkle 1 heaped tablespoon of the prepared spice mix.
· Toss the potatoes in the bowl to make sure they are evenly coated with the spices.
· Scatter the potatoes in a large baking tray lined with parchment paper. Make sure the cubes are not touching each other (a bit of a pain, but totally worth it).
· Place the tray in the oven for 25 minutes.
· While the potatoes are baking, season the gill side of the portobello mushrooms with sea salt and black pepper and place them on your grill.
· Grill for 3–4 minutes on each side or until they are cooked through and a bit charred on the edges.
· Remove the mushrooms from the heat and slice them.
· Toast the cashews for a couple of minutes on a dry pan on high heat, always tossing them to make sure they don't burn.
· Gather all of the components, assemble your tacos and enjoy!
Sweet Potato Hash Stuffed Portobello Mushrooms
Ingredients
· 4 large portobello mushrooms
· 3 tablespoons extra-virgin olive oil, divided
· ¾ teaspoon salt, divided
· ½ teaspoon ground pepper, divided
· 1 large sweet potato, peeled and diced
· ¼ cup water
· 1 large apple, peeled and diced
· 1 medium red bell pepper, diced
· ½ cup chopped shallots
· 1 teaspoon poultry seasoning
· ½ cup chopped walnuts, toasted
· 1 tablespoon chopped fresh parsley
Directions
· Preheat oven to 425°F.
· Remove stems from mushrooms. Set the caps aside and chop the stems.
· Lightly brush the mushroom caps with 1 tablespoon oil.
· Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
· Place on a rimmed baking sheet and roast until soft, 10 to 15 minutes. Keep warm.
· Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat.
· Add sweet potato and water. Cover and cook, stirring occasionally, until just cooked through, 6 to 8 minutes.
· Uncover and stir in the remaining 1 tablespoon oil, the chopped mushroom stems, apple, bell pepper, shallots, poultry seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
· Cook, stirring, until soft, about 5 minutes.
· Stir in walnuts and parsley. Fill each mushroom cap with about 1 cup filling.
Vegan Portobello Mushroom Tacos with Roasted Sweet Potato
Ingredients
Portobello mushrooms
· 4 portobello mushroom caps, stems removed and cleaned (about 12 ounces / 340g)
· 1/2 cup freshly squeezed lime juice (120ml)
· 1/3 cup avocado oil (80ml)
· 2 tablespoons soy sauce or tamari
· 2 tablespoons agave or maple syrup
· 4 cloves garlic, minced
· 1 teaspoon ground cumin
· One pinch crushed red pepper flakes (more if you prefer)
Roasted sweet potatoes
· 4 medium large sweet potatoes, peeled and cubed (about 1 1/2 pounds / 680g after preparation)
· 2 tablespoons avocado oil
· Salt and freshly ground black pepper, to taste
Tacos
· 8 6-inch corn or wheat soft tacos
· 2 cups lightly packed, baby spinach leaves (40g)
· 1 cup vegan feta cheese (substitute 2 ounces / 60g store-bought, crumbled vegan feta or queso fresco)
· 1/2 cup 10-minute quick pickled onions (optional)
Instructions
· To prepare the mushrooms, place the mushroom caps in a large, flat storage container with an airtight lid. Whisk together the remaining ingredients. Pour this marinade over the mushroom caps. Use your hands or tongs to flip the caps and cover each one with marinade on both sides. Cover the storage container and transfer it to the fridge. Allow the caps to marinate overnight, or for at least 8 hours and up to 48 hours.
· Preheat your oven to 400F. Line two baking sheets with parchment or foil (alternatively, use nonstick baking sheets). Place the mushroom caps on one baking sheet. Place the sweet potato cubes on the other prepared baking sheet. Drizzle them with the avocado oil. Use your hands to mix the cubes and oil well, so that all of the cubes are coated. Sprinkle the cubes with salt and freshly ground black pepper.
· Transfer both baking sheets to the oven. After 20 minutes, flip the mushroom caps over on their sheet and stir the sweet potato cubes on their sheet. Return both to the oven. Roast the mushrooms for 10-15 more minutes (30-35 minutes total roasting time), or until the mushrooms have shrunk in size significantly and are very tender and the sweet potatoes are tender at the centers and crispy and browning at the edges.
· In the last 5 minutes of vegetable roasting time, wrap your tortillas in foil and transfer them to the oven. You can place them directly on a rack next to a baking sheet, if there's room. If not, you can wait until you remove the roasted vegetables from the oven, then transfer them to one of your oven racks. Warm them for 5 minutes. Alternatively, you can toast the tortillas over a burner on very low flame on the stovetop, using tongs and oven mitts to carefully flip them. They'll need about 1-2 minutes on each side.
· To assemble the tacos, begin by cutting each mushroom cap into strips (about 3/4 inch / 2cm wide). Place a small handful of spinach leaves along the center of each taco. Add about 1/4 cup of roasted potatoes on top of the spinach, followed by half of a sliced, roasted portobello. Finally, top the taco with about 2 tablespoons of vegan feta cheese and a tablespoon of quick pickled onions. Repeat with all of the remaining tacos, 2 tacos per person.
Sides 1 -3
One Pot Rainbow Chard with Beans
Ingredients
· 2 tablespoons olive oil
· 3 cloves garlic minced or grated
· 1 shallot minced
· ⅛ teaspoon salt
· pinch crushed red pepper or chili flakes or more-according to taste
· 1 bunch rainbow chard about 1 pound, stems chopped ¼-inch , leaves cut into 1-inch pieces, separated
· 15 ounces canned white beans any variety, drained *see notes
· 1 teaspoon white wine vinegar
· olive oil for drizzling
Instructions
· In a large pan or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat.
· Add the minced garlic, stir frequently and sauté until fragrant, about 1 minute. Then, add the chopped shallot and cook, stirring frequently, for 3-4 minutes until translucent.
· Toss in the chopped chard stems. Cook for another 3-4 minutes until they start to soften.
· Season with salt, a pinch of chili flakes, and pepper to taste (if using).
· Add the chopped chard leaves to the pan. Increase the heat to medium-high and cover. Cook, stirring occasionally, until wilted, about 3-5 minutes.
· Remove the cover and cook until there is no longer any liquid, 4-5 minutes.
· Add the drained white beans to the pan. Cook for another 2-3 minutes until the beans are heated through.
· Stir in the white wine vinegar.
· Taste and adjust for seasonings.
· Place on serving dish and drizzle with olive oil.
Red Lettuce Salad
Ingredients
· 1 head red-leaf lettuce, rinsed clean and torn into bite size pieces
· 1⁄2 cup chopped cucumber
· 5 black olives, sliced
· 1⁄4 cup shredded parmesan cheese (the kind in the bag NOT the grated stuff in the can)
· 10 cherry tomatoes, sliced
· 1⁄2 cup fat-free red wine vinaigrette
Instructions
· Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry.
· Put the clean, dry,torn lettuce in a large glass salad bowl.
· Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces.
· Do not toss yet.
· Cover and chill until ready to serve.
· Just before serving toss the salad with the dressing and serve chilled.
· As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation.
Cheesy Spinach Leek Stuffed Portobello Mushroom
Ingredients
· 4 large portobello mushrooms stems removed
· 3 tablespoons olive oil divided
· 3 cloves garlic minced
· ½ medium yellow onion diced
· 2 medium leeks thinly sliced (white and light green part only)
· 4 ounces baby spinach
· 2 teaspoons kosher salt divided
· ½ teaspoon freshly ground black pepper
· ½ cup shredded mozzarella
· ¼ cup Panko breadcrumbs
· 2 tablespoons melted butter
Instructions
· Preheat the oven to 400 degrees F.
· Remove the stems and scoop the gills out of the insides of the mushrooms and discard. Brush 2 tablespoons of olive oil on the tops and bottoms of the mushroom caps. Top side up, bake the mushrooms for 10 minutes on a parchment-lined baking sheet.
· Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the onion and cook for 3 to 4 minutes or until translucent, then add the garlic and cook for 30 seconds. Add the leeks and cook for a further 2 minutes. Then add the spinach, two cups at a time, until it all wilts. Then sprinkle with 1 teaspoon salt and pepper and remove the pan from heat.
· Combine the shredded mozzarella, panko, and melted butter in a small bowl and stir to combine.
· Sprinkle the remaining salt across the mushroom caps, and then add the spinach and leek filling equally between each cap. Sprinkle the cheese and panko mixture across the tops of the mushrooms. Place the mushrooms in the oven to bake for 15 minutes or until the cheese is melted and golden.
Sides 4 - 6
Roasted Sweet Potato & Leeks with Roasted Garlic Dressing
Ingredients
· 1 head of garlic
· 2/3 cup cold-pressed, unrefined extra-virgin olive oil + more for coating the vegetables
· 3 medium sweet potatoes, Garnet or Jewel variety
· Sea salt and freshly ground black pepper to taste
· 2 leeks, white and light green parts only, washed well and thinly sliced
· ¼ cup white wine vinegar
· 2 Tablespoons freshly squeezed lemon juice
· 1 teaspoon finely chopped rosemary
· 1 teaspoon of raw honey or maple syrup, or to taste (optional)
Instructions
· Preheat oven to 350 degrees.
· Slice about ¼ inch off the top of the head of garlic. Put a drop of olive oil on the cut garlic and replace the tip. Wrap the head in parchment paper and then in foil.
· Roast for 1 hour or until very tender. Allow to cool slightly.
· Raise heat to 400 degrees.
· Scrub the sweet potatoes, do not peel them, and cut them into 1-inch cubes.
· Place in a large bowl and toss to coat lightly with olive oil.
· Transfer to a parchment-lined baking sheet.
· Season with sea salt and freshly ground black pepper.
· Roast for 20 minutes.
· Lower the temperature to 350 degrees.
· Toss leeks with a tablespoon of olive oil and add to the sweet potatoes.
· Continue to roast for another 15-20 minutes, until golden and tender.
· Check after 10 minutes to make sure the leeks don't burn.
· Squeeze the garlic pulp out of the skin and into a small saucepan and place over medium-low heat.
· Whisk in vinegar, lemon juice, rosemary and maple syrup, if using.
· Slowly add olive oil, whisking constantly.
· Drizzle some warm dressing over the sweet potatoes and leeks.
· Taste for salt and pepper.
Tomato Cucumber Lettuce Salad
Ingredients
Creamy blue cheese dressing
· ½ cup Greek yogurt or sour cream
· 3 tablespoons freshly squeezed lemon juice
· ½ cup crumbled blue cheese
· ¼ cup half-and-half or more
· salt to taste
· ¼ teaspoon freshly ground black pepper
Lettuce salad
· 6 oz lettuce
· 4 oz red and yellow cherry tomatoes sliced in half
· 1 large cucumber sliced
· ⅓ cup red onion sliced
· 5 strips bacon cooked, chopped
· ⅓ cup Blue cheese crumbled
Instructions
Make salad dressing
· Add Greek yogurt (or sour cream), lemon juice, crumbled blue cheese, and half-and-half to a mason jar.
· Whisk with the fork until creamy.
· If the dressing gets too thick, add more half-and-half to thin it out.
· Season generously with salt but use your taste as a guide.
· Season with freshly ground black pepper.
Assemble lettuce salad
· Combine all the salad ingredients (except half the bacon and the crumbled blue cheese) in a large serving bowl.
· Add the dressing (you don't have to use the whole amount, add to taste).
· Toss to combine.
· When serving, top the lettuce salad with the remaining half of the chopped cooked bacon and the crumbled blue cheese.
Rainbow Chard Salad
Ingredients
· 6 stalks assorted color rainbow chard, or about 1 cup greens and sliced stems per person
· 1 small shallot, peeled and finely minced
· 1 small Granny Smith apple, cut into fine matchsticks
· 1/4 cup sunflower seeds, toasted in a dry pan until fragrant
· 1/2 cup crumbled feta cheese, imported sheep's milk cheese is best
Dressing (whisk together)
· 1/4 cup extra virgin olive oil
· 2 Tbsp champagne vinegar, or your favorite
· juice of 1 lemon, save a little to coat the cut apple to keep it from browning
· salt and fresh cracked black pepper
Instructions
· Wash, dry, and trim the ends from your chard.
· Slice the stalks in thin slices, about 1/8 to 1/4 inch. If they are very thick, slice them lengthwise and then chop. Add the stems to a large bowl.
· Take the large leaves and slice them lengthwise into several pieces, and then slice again into small slices or ribbons. The aim here is to avoid large pieces of the greens, which can be tough. Slicing them small makes them tender.
· Add to the bowl with the stalks, along with the shallot.
· Toss the chard with some of the dressing ~ enough to moisten but not drown.
· Slice the apple into very thin matchsticks.
· Toss with a spritz of lemon juice so it doesn't brown. I toss the apple with my hands so I make sure every surface gets coated.
· Add the apples and the toasted sunflower seeds to the top of the chard.
· Crumble the feta over the top, and give everything a good grinding of fresh black pepper.
Deserts / Beverages
Poached Pluots with Riesling
Ingredients
· 2 lbs. (910g) Pluots or plums , halved and pitted (about 10 pluots)
· 2 cups (470ml) semi-dry Riesling wine , or whatever white wine you prefer
· 1/3 cup (113g) Honey , or Agave Nectar, or 1/2 cup (100g) Sugar
· sprig of thyme
· 1 cup (200g) Sugar
· 1 cup (240ml) Heavy Whipping Cream
· 1 Tablespoon (15ml) Powdered Sugar
· 1/2 teaspoon (3ml) Vanilla Extract
Instructions
· Poach pluots:
· Combine wine, honey, and thyme in a saucepan and bring to a simmer. Add pluots to the pan.
· Poach for about 3-6 minutes or until softened but not mushy (firmer pluots may need more time).
· Remove the pluots from the poaching liquid and set aside to cool.
· Reserve poaching liquid.
· Make the sauce:
· Combine 1 cup of reserved poaching liquid and 1 cup of sugar in a saucepan.
· Bring to a boil over medium-high, and boil for about 5 minutes, will easily coat a spoon.
· Set aside to cool. It will thicken more after cooling. After cooling, if it is too thick add a little more poaching liquid to thin the sauce.
· Make whipped cream:
· Whisk together the heavy cream, powdered sugar, and vanilla extract to soft peaks.
· Cover and chill until ready to serve.
· Serve: Plate a couple pluots per serving.
· Pour sauce over pluots and top with a nice dollop of whipped cream.
Plum Strawberry Coconut Oatmeal Crisp (gf)
Ingredients
For the FRUIT MIXTURE:
· 2 1/2 plums, diced
· 1/2 c. chopped strawberries
· 1 T. agave
· juice of 1/2 a lemon
· 1/4 tsp. vanilla extract
·
For the CRUMBLE:
· 1/3 c. gluten free oats, can use regular oats if not gf
· 1/2 tsp. cinnamon
· 1 T. almond meal
· 2 T. coconut sugar
· 1/8 tsp. salt
· 1 T. coconut oil, in solid state
· For the TOPPINGS:
· 2 T. coconut flakes, toasted (I toast mine in a dry skillet; watch carefully to make sure they don't burn!)
· 1 5.3 oz. container coconut Greek yogurt
· 1/4 tsp. vanilla
· 1 tsp. agave
Instructions
· Preheat oven to 350℉.
· Spray to 4'' ramekins with coconut oil cooking spray or regular cooking spray.
· Stir together diced plums, strawberries, agave, lemon, and vanilla in a small bowl.
· Set aside.
· To make crumble, stir together oats, cinnamon, almond meal, coconut sugar, and salt. Next, add the coconut oil and run the mixture through your fingers until combined and feels like wet sand.
· Add the fruit mixture evenly to each ramekin, and top with oat crumble mixture.
· Bake for 25 minutes or until golden and bubbly.
· While crumbles are baking, make the yogurt topping.
· Stir together the yogurt, vanilla and agave until combined.
· To serve, top crumbles with yogurt topping and toasted coconut flakes.
Strawberry Sorbet Naturally Sweetened
Ingredients
· 2 pounds Strawberries
· 1/2 cup honey or maple
· 2 Lemons or Limes
· Handful Basil Leaves or mint
Instructions
· Begin by thoroughly washing the strawberries and then coring them. I find the easiest way to do this is with a hard straw (and it makes the process super quick too!).
· Add all of the ingredients into a blender or food processor and blend until smooth. This will also help to add a little air into the mixture, for a better final texture.
· Pour the strawberry sorbet into an ice-cream tin/container and allow it to freeze in the freezer for a few hours. The sorbet is ready to serve!
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