Recipes for Thursday June 11th, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

One-Skillet Apricot Chicken with Orzo

Ingredients

·         4 skin-on, bone-in chicken thighs

·         2 tsp kosher salt separated

·         1 ½ tsp freshly ground black pepper separated

·         1 cup sliced leek

·         ½ lb apricots

·         ¼ cup chopped fresh sage

·         2 tbsp fresh rosemary

·         1 cup orzo

·         2 tbsp fresh orange juice

·         2 cups chicken stock

Instructions 

·         Preheat oven to 375°F.

·         In a 10- or 12-inch cast-iron (or oven-ready) skillet, heat 1 tbsp olive oil over medium. Sprinkle the chicken thighs with 1 tsp salt and 1 tsp pepper on all sides. Once the oil is hot, add the chicken, skin side down.

·         Sear until the chicken skin is deep golden brown and releases from the skillet easily, 6-8 minutes.

·         Remove from the skillet and set aside.

·         In the same skillet, add prepared leeks.

·         Sauté until soft and just beginning to turn golden, 5-7 minutes.

·         Remove the skillet from the heat and add orzo, apricots, rosemary, and sage.

·         Stir to combine and add the orange juice and chicken stock.

·         Nestle the chicken thighs skin side up. Add 1 tsp salt and ½ tsp pepper.

·         Bake in preheated oven until the orzo is tender and the chicken thighs reach 160°F, 30-40 minutes.

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

One-Skillet Apricot Chicken with Orzo Recipe - Wyse Guide

Braised Chicken with Golden Beets and Kale

Ingredients

• 1 whole chicken cut into 8 (or 8 chicken thighs)

• 1 tablespoon paprika

• Kosher salt

• Black pepper

• 1 teaspoon olive oil

• 1 medium onion, sliced

• 6 cloves garlic cloves

• 2-3 cups red wine

• 1 large bunch kale with the rib and stems removed

• 1 baseball sized golden beet, sliced

Instructions

·         Pat chicken dry with a paper towel.

·         Sprinkle chicken with paprika; season with salt and pepper.

·         Heat oil in a large braiser on pan over medium heat.

·         Add chicken skin side down and cook, turning occasionally, until brown on all sides, 7 minutes per side then transfer to a plate.

·         Add onion and garlic to pot and cook until softened. This will take about 10 minutes.

·         Add the slices of the golden beet and cook for another five minutes.

·         Return chicken to pot and cover with red wine.

·         Bring to a boil then cover.

·         Reduce heat and simmer for ten minutes.

·         Put in the oven at 350 degrees for two hours.

·         Add kale to braiser and cover. Cook for no more than fifteen minutes.

Braised Chicken with Golden Beets and Kale - This American Bite

Vegan Potato Kale Soup

Ingredients

·         2 Tablespoons olive oil

·         1 medium-large onion, diced

·         4 garlic cloves, diced

·         1/4 teaspoon freshly ground black pepper

·         1/4 teaspoon Himalayan sea salt

·         6 cups low-sodium vegetable broth, such as Pacific Foods brand

·         1-1/2 pounds medium potatoes, quartered then cut into 1/4-inch thick slices

·         2 large carrots, cut into 1/4-inch thick slices

·         1/2 to 3/4 pound lacinato kale (or another variety) tough stems removed, then chopped

·         1 15-ounce can cannellini beans (do not drain), no salt added, such as Eden Foods brand

·         Chopped parsley for garnish, optional

Instructions

·         Heat the oil in a large soup pot over medium-high heat with a bit of the onion. When the onion begins to sizzle, add the rest of the onion and sauté for about 5 minutes, stirring often.

·         Add the garlic, pepper, and salt. Stir and cook for a couple of more minutes.

·         The idea is to sweat the onions; soften them and draw out their natural sweetness, but not brown them.

·         Add the broth, potatoes, carrots, and kale to the pot.

·         Bring to a boil, lower the heat and cover so that it stays at a lively simmer. Stir often and adjust the heat if necessary. If the heat is too low, it will take longer to cook. If the heat is too high, you'll evaporate too much of the broth.

·         Cook for 30 to 40 minutes, or until the potatoes, carrots, and kale are all very tender. When the vegetables are all almost done, stir in the cannellini beans (including the bean juice from the can).

·         Remove from heat. Using a potato masher, smash about a third of the potatoes (right in the pot); this will thicken the broth. It's okay if other ingredients get smashed too. Stir well.

·         Taste and adjust the salt and pepper if desired.

·         Garnish with parsley when serving.

Vegan Potato Kale Soup - A Life Well Planted

Sides 1 -3

Ethiopian Cabbage Dish

Ingredients  

·         ½ cup olive oil 

·         4 medium carrots, thinly sliced

·         1 medium onion, thinly sliced

·         ½ head green cabbage, shredded

·         1 teaspoon sea salt

·         ½ teaspoon ground black pepper

·         ½ teaspoon ground cumin, or to taste

·         ¼ teaspoon ground turmeric, or to taste

·         5 medium potatoes, peeled and cut into 1-inch cubes

Directions

·         Heat olive oil in a skillet over medium heat.

·         Add carrots and onion; cook and stir until beginning to soften, about 5 minutes.

·         Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.

·         Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.

Ethiopian Cabbage Dish Recipe

Kale, Beet and Carrot Salad with Warm Ginger-Curry Vinaigrette

Ingredients

·         1/3 cup unsweetened coconut flakes

·         3 small golden beets (about 12 ounces)

·         1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling

·         Kosher salt and freshly ground pepper

·         2 large carrots

·         2 medium bunches Tuscan kale, tough stems removed, cut into 1/2-inch ribbons (about 10 loosely packed cups)

·         2 tablespoons chopped fresh ginger

·         1 teaspoon curry powder

·         3 tablespoons unseasoned rice vinegar

·         1/2 cup chopped dried apricots

Directions

·         Preheat the oven to 400 degrees F.

·         Spread the coconut on a baking sheet and bake until golden around the edges, about 3 minutes. Remove to a bowl and let cool, reserving the baking sheet.

·         Put the beets on a piece of foil and drizzle lightly with olive oil. Season with salt and pepper.

·         Wrap the beets tightly in the foil and place on the baking sheet, leaving room for the carrots.

·         Roast 20 minutes.

·         Meanwhile, cut the carrots once on a diagonal, rotate 90 degrees, then make another diagonal cut to make 1/2-inch chunks; repeat.

·         Toss the carrots in a medium bowl with 1 tablespoon olive oil and season with salt and a few grinds of pepper.

·         Add the carrots to the baking sheet with the beets and continue to roast until the beets and carrots are tender, 20 to 25 minutes more.

·         Let the beets cool slightly, then peel and cut into 1/2-inch chunks.

·         Transfer the roasted vegetables to a serving bowl along with the kale.

·         Make the vinaigrette: Heat the remaining 1/3 cup olive oil in a small skillet over medium-low heat. Once the oil is hot, add the ginger and curry powder and cook until sizzling, about 30 seconds. Whisk in the rice vinegar, 1/2 teaspoon salt and a few grinds of pepper. Add the dried apricots and heat through, about 30 seconds.

·         Pour the warm vinaigrette over the salad and toss. Sprinkle with most of the toasted coconut, toss again and season with salt and pepper. Top with the remaining coconut.

Kale, Beet and Carrot Salad with Warm Ginger-Curry Vinaigrette Recipe | Food Network Kitchen | Food Network

Roast Cabbage and Golden Beet Pot O’Gold

Ingredients

·         1 head green cabbage, washed, outer damaged leaves removed

·         2 bunches golden beets, greens removed, washed, trimmed and sliced into 1/4 inch rounds or sub with 1 bunch multicolored carrots, sliced

·         2 tablespoons extra virgin olive oil

·         2 cloves garlic, minced

·         Garlic salt

·         Ground black pepper

·         salted butter for serving

Instructions

·         Preheat oven to 425. 

·         Trim the cabbage bottom, so cabbage rests flat. Holding the cabbage firmly, carve a circle out of the top of the cabbage (just as you would carve a pumpkin). Remove "top" of cabbage and set aside. 

·         Drizzle cabbage "top" and "bottom" with 1 Tbsp olive oil and rub the olive all over the cabbage. Sprinkle with garlic salt and pepper. 

·         Toss beet (or carrot) slices with remaining 1 Tbsp olive oil, garlic, garlic salt and pepper. 

·         Place cabbage "top" and "bottom" on baking sheet and place into oven. 

·         After 15 minutes, flip cabbage and roast another 15 minutes.

·         Add beets (or carrots) to the baking sheet.

·         Flip cabbage again and roast an additional 15-30minutes, or until outer cabbage leaves begin to crisp and the full cabbage is tender and the beets (or carrots) are tender and golden. Cooking time may vary, depending on size of cabbage. 

·         Once very tender, remove cabbage from oven. Place cabbage carved side up on a serving dish. Fill with golden beet (or carrot) coins.

·         Slice cabbage and top each slice with a small pat of salted butter.

·         Serve.

Cabbage and Beet Pot O' Gold | Jenny Shea Rawn

 Sides 4 - 6

 Cabbage with Potatoes & Carrots

Ingredients 

·         1 medium cabbage (about 2–2.2 lbs / 900–1,000g)

·         2 medium carrots (about 6 oz / 170g), peeled and sliced

·         2 large potatoes (about 1 lb / 450g), peeled and cubed

·         1 tsp. garlic powder (3g)

·         1 tsp. oregano (3g)

·         ½ tsp. paprika (1g)

·         ¾ tsp. sea salt (4g), or to taste

·         ¼ tsp. black pepper (1g)

·         3 tbsp. olive oil (45ml), or other kind

·         ¾ cup vegetable broth (180ml) I used Better Than Bouillon, to make my broth.

·         1 tbsp. chopped parsley (4g)

Instructions

·         Cut the cabbage head in half, then slice each half into 3–4 wedges.

·          

·         Place the cabbage wedges into a baking dish. Scatter the potato cubes and carrot slices around them.

·          

·         Sprinkle the vegetables with oregano, paprika, garlic powder, salt, and black pepper so every piece gets some flavor.

·          

·         Using a pastry brush, coat the cabbage, potatoes, and carrots evenly with olive oil.

·          

·         Add the vegetable broth underneath the vegetables (not on top), then tightly cover the baking dish with aluminum foil.

·          

·         Bake at 375°F (190°C) for 1 hour.

·         Remove the foil and continue baking for 30 more minutes, until the veggies are tender and lightly browned.

·          

·         Sprinkle with fresh parsley and enjoy warm.

Cozy Cabbage with Potatoes and Carrots | COOKTORIA

Dandelion Greens with a Kick

Ingredients

·         1 teaspoon salt

·         1 pound dandelion greens, torn into 4-inch pieces

·         1 teaspoon salt

·         2 tablespoons olive oil 

·         1 tablespoon butter 

·         ½ onion, thinly sliced

·         ¼ teaspoon red pepper flakes

·         2 cloves garlic, minced

·         salt and ground black pepper to taste

·         1 tablespoon grated Parmesan cheese (Optional)

Directions

·         Dissolve 1 teaspoon salt in a large bowl of cold water; add dandelion greens and allow to soak for 10 minutes. Drain.

·         Bring a large pot of water with 1 teaspoon of salt to a boil; add greens and cook until tender, 3 to 4 minutes.

·         Drain and rinse with cold water until chilled.

·         Heat olive oil and butter in a large skillet over medium heat.

·         Add onion and red pepper flakes; cook and stir until onion is tender, about 5 minutes.

·         Stir in garlic and cook until fragrant, about 30 seconds more.

·         Increase heat to medium-high and add dandelion greens.

·         Continue to cook and stir until liquid has evaporated, 3 to 4 minutes.

·         Season with salt and pepper.

·         Sprinkle greens with Parmesan cheese to serve.

Dandelion Greens with a Kick Recipe

Asian Carrot and Cucumber Salad

Ingredients

·         4 large carrots, peeled

·         2 Lebanese cucumbers

·         large handful fresh cilantro

·         large handful fresh mint

·         2 tablespoons sesame seeds

Salad dressing

·         2 tablespoons tamari

·         1 tablespoon rice wine vinegar

·         2 teaspoons sesame oil

·         1 teaspoons honey

·         1 clove garlic, minced

To serve

·         2 tablespoons fried onions

Instructions 

·         Make the dressing by adding the tamari, rice wine vinegar, sesame oil, honey, minced garlic and grated ginger to a small jar. Place the lid on firmly and give the dressing a good shake until well combined.

·         Use a peeler to cut the carrots and cucumber into ribbons and place the ribbons into a salad bowl.

·         Add the cilantro, mint and sesame seeds to the bowl and pour the dressing over the salad. Use clean hands to give the salad a good toss.

·         To serve, pile high on a plate and top with extra sesame seeds, mint, cilantro and fried onions.

Asian Carrot and Cucumber Salad - Our Nourishing Table

Deserts / Beverages

Kale Apple Smoothie

Ingredients

·         1 ripe medium banana

·         1 ripe pear or apple (peeled if desired, and chopped)

·         1 1/2 cups chopped kale leaves (stems removed)

·         1/2 cup cold orange juice (fresh or bottled)

·         1/2 cup cold water

·         6 ice cubes

·         1 tablespoon ground flaxseed (optional)

·         1 piece 1" piece of fresh ginger (optional)

Instructions

1.    Place all ingredients in a blender and puree until smooth, approximately one minute.

How To Make An Awesome Kale Apple Smoothie - 24 Carrot Kitchen

3-Ingredient Apricot Shortbread Crisp

Ingredients

·         2 1/4 cups apricots (420 grams) (pitted and quartered)

·         2 tablespoons honey

·         6 tablespoons coconut butter (50 grams)

·         additional fruit or nuts for topping (optional)

Instructions

·         Pre-heat oven to 350F.

·         Fill bottom of pan with apricots or other fruit. If you are using a different size pan, you want a pretty solid layer along the bottom. Also, if you are using a different kind of fruit you may need more than the prescribed amount. Again, put in enough that the bottom is packed, to prevent the coconut butter from falling through.

·         Toss with honey (or other sweetener) and flatten out.

·         Soften coconut butter by placing it in a heat resistant jar, and warming it in a pan / bowl of hot water and letting it sit for 5-10 minutes. If needed, add a small amount of coconut oil to the butter, 1 teaspoon at a time, and stir. See recipe notes for details. You want the butter to be like cold molasses. If it's too runny, it won't stay on top of the fruit.

·         Drizzle coconut butter over the fruit and spread it around with the back of the spoon.

·         If desired, place extra fruit or nuts on top of the coconut butter.

·         Bake for 20 minutes, or until the top of the crisp is golden brown. At this point the topping will be mushy and dry-looking.

·         While the crisp is still hot, cut into squares (it's hard to cut nicely when it's cold and hard).

·         After it cools to room temperature, put in the fridge until chilled. DO NOT SKIP chilling it in the fridge as the oils need to cool in order to harden and provide that shortbread “butteryness”.

·         Serve and enjoy.

3 Ingredient Apricot Fruit Crisp - paleo and vegan

Apricot Cobbler

Ingredients 

For the filling:

·         1 1/2 pounds apricots, pitted and quartered

·         2 tablespoons maple syrup

·         1 tablespoon tapioca starch

·         pinch of salt

For the cobbler:

·         1/2 cup gluten free all-purpose flour, *see note

·         1/2 cup almond flour

·         3 tablespoons coconut sugar

·         1 teaspoon baking powder

·         1/4 teaspoon salt

·         4 tablespoons cold butter, diced

·         1/4 cup plain yogurt

·         1/4 cup full fat coconut milk

·         1 teaspoon vanilla extract

For biscuit topping:

·         2 tablespoons coconut milk

·         2 teaspoons coconut sugar

·         1/4 teaspoon cinnamon

Instructions 

·         Preheat oven to 400°F.

·         Toss apricots together with the maple syrup, salt and tapioca starch in a large bowl.

·         Transfer to a baking dish and bake for 12-15 minutes until just starting to soften.

·         Meanwhile, prepare the biscuit dough by placing the flours, coconut sugar, baking powder and salt in a large bowl. Whisk to combine.

·         Add the diced butter and cut into the flour mixture using the back of a fork, a pastry cutter or your fingers until the mixture resembles coarse meal.

·         Set in the refrigerator.

·         Combine the yogurt, coconut milk and vanilla in a small sauce pot over medium heat. Whisk frequently until steaming.

·         Remove the bowl from the refrigerator and pour the hot liquid into the flour mixture.

·         Quickly combine with a spatula to incorporate.

·         Remove the baked apricots from the oven, spoon dollops of the biscuit dough on top.

·         Combine the coconut sugar and cinnamon in a small bowl.

·         Brush each biscuit with coconut milk then sprinkle with the cinnamon sugar mixture.

·         Bake the assembled cobbler for about 25 minutes until the apricots are bubbling and the biscuits are cooked.

·         Remove from the oven and let rest for at least 10 minutes before serving.

Apricot Cobbler - Running to the Kitchen®