Recipes for Thursday June 18th, 2026
- Jun 17
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Hearty Kale, Bean, and Zucchini Soup
Ingredients
1 package (1 pound) dried beans for soup
2 onions, chopped
1 teaspoon minced garlic
8 cups chicken, beef, ham, or vegetable stock
1 cup tomato sauce or stewed tomatoes
3 cups kale leaves, washed, stemmed, and sliced into 1/2-inch pieces
1 zucchini, quartered and diced
3 tablespoons coarsely chopped cilantro
salt and freshly ground black pepper, to taste
Instructions
Rinse beans and soak in water to cover for several hours or overnight. Drain, rinse again, and put into a soup pot.
Add onions, garlic, and stock. Bring to a boil, reduce heat, and simmer for 1-1/2 hours, or until beans are cooked through but still retain some texture.
Add tomato sauce, kale, and zucchini.
Bring to a boil and cook, stirring constantly, for 2 to 3 minutes, depending on how much texture you like. Add cilantro. Taste, then season with salt and pepper.
Entrée # 2
Zucchini Crust Pizza
Ingredients
3 to 4 cups coarsely grated zucchini
1 teaspoon salt
2 eggs, beaten
1/3 cup flour
1/2 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons chopped fresh basil or 1 teaspoon dried
salt and pepper to taste
1/2 cup tomato sauce
1/2 to 1 cup grated cheese for topping
pizza toppings of choice
Instructions
Prepare crust: Sprinkle grated zucchini with salt, toss, and let sit in a colander for 30 to 45 minutes. Squeeze out excess moisture with your hands or a dish towel (try to get the zucchini really dry). Combine the zucchini, eggs, flour, cheeses, and basil, and season with salt and pepper. Spread the mixture onto a lightly oiled 10-inch round or 9x13-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes, or until the surface is dry and beginning to brown. Broil for 5 minutes, or until top is firm and lightly browned.
Remove from oven and spread with tomato sauce. Sprinkle with grated cheese and toppings, if desired. Bake for about 10 minutes, or until cheese melts.
Entrée # 3
Sweet Potato Bean Tacos with Spinach
Easy, vegan sweet potato bean tacos recipe with corn tortillas, roasted sweet potato, charro pinto beans and spinach. Meal prep the beans and sweet potato ahead of time for tacos anytime.
Prep Time 5 mins Cook Time 35 mins Total Time 40 mins
Ingredients
Roasted Sweet Potato
▢1 sweet potato washed, cut into thin rustic "fries" or cubes
▢1 teaspoon ground cumin
▢1 teaspoon taco seasoning or combo of chili powder and garlic powder
▢¼ teaspoon sea salt
Tacos
▢12 corn tortillas
▢2 cups fresh baby spinach washed
▢2 cups vegan charro beans homemade or sub with refried pinto beans
▢½ cup onion minced
▢¼ cup fresh cilantro minced
▢hot sauce or salsa optional
Instructions
Roast sweet potato
Line a baking tray with parchment paper or a silicone mat to prevent sticking.
Then, season with ground cumin, taco seasoning and sea salt.
Roast in a 400 F oven for 25-30 minutes, until fork tender.
Heat up your charro beans on the stove or in the microwave, then drain.
Heat your tortillas in a dry, flat skillet or comal. You can also warm the corn tortillas over your gas stove. Or, in the microwave until warm.
Assemble your tacos by adding a little bit of raw baby spinach on the tortilla, then a spoonful of beans, then a few pieces of roasted sweet potato, then minced onion and cilantro and hot sauce.
Enjoy while hot!
Sides 1 -3
Side/Appy #1
Fresh Tomato and Zucchini Au Gratin
Ingredients
4 medium tomatoes, cored
salt, to taste, plus 1/4 teaspoon
3 medium zucchinis
1/3 cup heavy cream (optional)
1 large slice dense white or whole wheat bread, cut into cubes
1/2 cup finely grated Parmesan cheese
small handful fresh Italian parsley
2 teaspoons dried basil or 6 to 7 leaves fresh basil, finely chopped
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
Instructions
Cut tomatoes into 1⁄4-inch-thick slices. Place slices in a colander over a bowl. Salt, to taste, and toss to coat. Set aside to drain for 30 minutes.
Rinse and dry zucchini. Slice each one into 1⁄4-inch-thick slices, cutting slightly on the diagonal. Put slices into a bowl, salt, to taste, and toss lightly. Set aside for 15 to 20 minutes.
Preheat oven to 400°F. Butter a shallow, 13x9-inch baking dish or large gratin dish. (For a slightly richer version, if using the heavy cream, pour it into the dish and tilt to coat.)
Combine bread, Parmesan, and parsley in a food processor. Pulse to reduce bread to fine crumbs. Transfer to a bowl and add basil, 1/4 teaspoon salt, and pepper. Mix to blend.
Lay zucchini slices on paper towels and pat dry.
Lay tomato slices in the bottom of the prepared baking dish. Place zucchini slices on top. Spread breadcrumbs over zucchini and evenly drizzle oil on top.
Bake for about 30 minutes, or until bubbly.
Side/Appy #2
Rutabaga-Sweet Potato Swirl
Active Time:50 mins Total Time:1 hr 50 mins Servings:12
Ingredients
5 (4 lb. total) sweet potatoes, scrubbed
5 tsp. vegetable oil
6 bacon slices
1 (2-lb.) rutabaga, peeled and cut into 1-inch chunks
1 (1-lb.) russet potato, peeled and cut into 1-inch chunks
Pinch of granulated sugar
2 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
1/2 cup unsalted butter, plus more for serving (optional)
Freshly ground black pepper
Directions
Preheat oven to 400°F with rack in lowest position. Line a rimmed baking sheet with aluminum foil. Evenly pierce sweet potatoes 8 to 10 times using a paring knife. Rub each sweet potato with 1 teaspoon of the oil; place sweet potatoes on prepared baking sheet. Bake until skins look loose and sunken, 1 hour to 1 hour, 30 minutes.
Meanwhile, fry bacon in a large heavy saucepan over medium-high until bacon begins to brown and fat is rendered, 6 to 8 minutes (do not drain or remove bacon). Add rutabaga to saucepan and add enough water to cover rutabaga by 2 inches. Bring to a boil over high; reduce heat to medium, and cook, undisturbed, for 20 minutes. Add the russet potato, and cook until rutabaga and russet potato are very tender, about 20 minutes.
Drain rutabaga and russet potato, discarding bacon. Place rutabaga and russet potato in a food processor or food mill, and pulse until blended. Transfer to a medium bowl. Stir in sugar, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper; stir until combined.
Carefully remove and discard skins from warm sweet potatoes. Place sweet potato flesh in a bowl; add butter and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Mash until smooth and creamy.
Spoon rutabaga mixture into 1 side of a large bowl; spoon sweet potato mixture into other side of the bowl. Draw a knife through mixtures to create a swirl pattern. Serve immediately with additional butter, if desired, and pepper to taste.
Side/Appy #3
Grilled Corn Broccoli Salad
Prep:10 mins Cook:10 mins Total:20 mins Servings: 4
With white balsamic vinaigrette, pecorino cheese, parsley and scallions, this grilled corn broccoli salad is an easy vegetarian summer side dish.
Ingredients
For vegetables
▢4 ears corn
▢3/4 pound medium to large broccoli florets
▢1 tablespoon olive oil
For vinaigrette
▢1 garlic clove, minced
▢1 teaspoon whole grain mustard
▢1/2 teaspoon kosher salt
▢1/4 teaspoon black pepper
▢2 tablespoons white balsamic vinegar
▢1/4 cup olive oil
For salad
▢2 scallions, thinly sliced
▢1/4 cup shaved pecorino cheese
▢1 tablespoon chopped parsley
Instructions
Preheat a gas or charcoal grill on medium high heat.
Toss the corn and broccoli with 1 tablespoon olive oil.
Grill the corn until it is lightly charred on all sides, about 5-7 minutes.
Grill the broccoli about 2 minutes per side letting it get slightly charred on the edges.
When the corn and broccoli are cool enough to handle, slice the kernels off the cobs. Also, cut the larger broccoli florets into smaller ones as desired.
To make the vinaigrette, whisk the garlic, mustard, salt, pepper, vinegar and oil in a small bowl.
In a large bowl, combine the corn, broccoli, scallions, pecorino and parsley.
Drizzle the dressing into the salad, tossing to combine.
Notes
You can use a grill basket for the broccoli if you want. This is helpful if you have smaller broccoli florets, because then they won’t fall through the grill grates.
You can use regular balsamic vinegar instead of white balsamic vinegar.
You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit out at room temperature for at least 15 minutes, so it isn’t as cold.
To make the salad vegan, leave out the cheese or use a plant-based, dairy free parmesan.
Sides 4 - 6
Side/Appy #4
Roasted Broccoli Pasta Salad
Prep:10 mins Cook:12 mins Total:22 mins Servings: 4
Fresh with lemon vinaigrette, this roasted broccoli pasta salad has parmesan, toasted almonds, scallions and fresh herbs.
Ingredients
For broccoli
▢1 pound broccoli florets
▢1 tablespoon olive oil
▢1/4 teaspoon red pepper flakes
▢1/2 teaspoon kosher salt
▢1/4 teaspoon black pepper
For vinaigrette
▢1 garlic clove, minced
▢1 tablespoon whole grain mustard
▢1/2 teaspoon kosher salt
▢1/4 teaspoon black pepper
▢1 lemon juice
▢1/4 cup olive oil
For salad
▢8 ounces fusilli or rotini
▢3 scallions, thinly sliced
▢1/4 cup grated parmesan
▢1/4 cup toasted sliced almonds
▢1 tablespoon chopped parsley
Instructions
Preheat the oven to 425 degrees F.
Toss the broccoli with 1 tablespoon olive oil, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a baking sheet. Spread out the florets in a single layer. Roast until they're crisp-tender and some of the edges are lightly browned, about 10-12 minutes.
While the broccoli is roasting, make the vinaigrette. Whisk the garlic, mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lemon juice and 1/4 cup olive oil in a small bowl.
Cook the pasta in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
Combine the pasta, roasted broccoli, scallions, parmesan, almonds and parsley in a large bowl. Drizzle in the dressing and toss to combine.
Notes
You can make the salad dressing up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 minutes before you stir it into the salad.
Leftover pasta salad can be kept in an airtight container in the fridge up to 3 days.
Side/Appy #5
Rutabaga “Fries” with Hot Honey Ranch
Prep Time 15 mins Cook Time 40 mins
Ingredients
▢1 large rutabaga , about 1 1/2 pounds
▢Extra-virgin olive oil
▢Diamond Crystal kosher salt
▢1/2 cup cashew cream (see notes below) or plant-based plain yogurt
▢2 tablespoons hot honey
▢2 large garlic cloves
▢1/2 teaspoon onion powder
▢2 tablespoons chopped fresh dill, plus more for garnish
▢2 tablespoons chopped fresh parsley
▢1/2 teaspoon lemon zest, about the zest from 1/4 of a lemon
▢2 tablespoons lemon juice, about 1/2 of a juicy lemon
▢Extra-virgin olive oil
▢Diamond Crystal kosher salt
Instructions
Set a rack to the center of the oven and preheat the oven to 425°F.
Peel and slice the rutabaga into wedges, like steak-cut fries.
Set a large sauté pan over medium heat. Add a few tablespoons of olive oil, just enough to coat the surface of the pan. In batches, cook the rutabaga until they are golden brown on each side, about 3-4 minutes per side. Season with salt as you go.
When all the rutabaga is seared, nestle them back into the pan together (it's ok if some pieces overlap), and roast in the oven for 25-30 minutes, or until the rutabaga fries are a deep golden brown.
While the rutabaga is roasting, prepare the ranch. In a medium bowl, whisk together the cashew cream and hot honey. Grate in the garlic cloves and add the onion powder, dill, parsley, lemon zest and lemon juice. Drizzle in the olive oil and season with a few generous pinches of salt. Taste and add more salt and lemon juice as preferred. Set aside.
When the rutabaga is out of the oven, scoop it onto a serving plate. Drizzle with the ranch and garnish with fresh dill.
Notes
To make cashew cream, soak 2/3 cup of raw cashew in hot water for at least 5 minutes. Drain the cashews and blend with 1/2 cup cool water. Let this sit and thicken.
Side/Appy #6
Kale with Tomatoes and Onion
serves 4
Ingredients
1 large bunch of kale, stripped off stems and cut into 1/2″ ribbons
1 onion, coarsely diced
2 large, ripe tomatoes, peeled and seeded (see notes below)
1/4 c + 2 tbls extra-virgin olive oil
salt and pepper to taste
Instructions
Drop kale into salted, boiling water and blanch for 5 minutes. Drain in strainer.
In a broad skillet on low heat, brown the onions in 1/4 cup of olive oil until lightly caramelized (about 7 – 9 minutes). Add in diced tomatoes.
Saute for approximately 3 minutes more. Stir in kale, taste and add salt. Continue sauteing for another 3 – 4 minutes, until most of the water evaporates.
Notes
One crucial step in this recipe is to peel and seed the tomatoes. You’ll see this step in many classical recipes and it’s much quicker and easier than it sounds. Simply dip the tomatoes in boiling water for 10 – 20 seconds and remove. The skin will blister and peel off easily with your hands.
To remove seeds, simply quarter the tomatoes and run your fingers around the cavities to remove seeds and excess water. Chop the tomatoes coarsely and you’ll have nice cubes of meaty tomatoes.
Deserts / Beverages
Dessert #1
Banana Pear Cake
This tender pear and banana cake pairs these flavorful fruits with warm spices and delicious sweetness, making an easy bundt cake that feeds a crowd.
Prep Time10 minutesCook Time1 hourTotal Time1 hour 10 minutes
Ingredients
1 cup vegetable oil
1 2/3 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups peeled and diced pears (approx. 2 medium pears)
1 cup mashed ripe bananas (approx. 2 bananas)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup sour cream
Optional: powdered sugar for dusting
Instructions
Preheat oven to 350F and grease a 12-cup bundt pan well.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine vegetable oil and sugar. Mix on low speed to combine.
Add eggs and vanilla extract, mixing to incorporate.
Add diced pears and mashed bananas, mixing on low speed until combined.
In a separate small mixing bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
With the mixer on low speed, add about half of the flour mixture. Mix just until combined.
Add sour cream to the batter, mixing until incorporated.
Add the remaining flour mixture, mixing on low speed just until combined.
Pour batter into prepared pan, smoothing it out evenly as needed. Bake in preheated oven for about 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let cool in the pan for about 10 minutes, then run a knife along the edge of the cake to loosen it from the pan. Invert cake onto a serving plate and allow to cool completely.
Dust with powdered sugar before serving, if desired.
Notes
If you don't have sour cream on hand, you can use plain Greek yogurt instead.
If you'd like to have a topping for this cake, try the brown sugar icing from my cake mix pear cake recipe.
Dessert #2
Majarete (Cuban Fresh Sweet Corn Pudding)
Majarete is a thick and creamy sweet Cuban corn pudding that's made with just 4 ingredients – fresh corn, milk, sugar, and cinnamon.
Prep Time:15 mins Cook Time:45 mins Total Time:1hour Yield: 4 Servings
Ingredients
▢2 1/2 cups whole corn kernels, from 3 large corn cobs
▢2 cups whole milk
▢Pinch of salt
▢3/4 cup granulated sugar
▢2 large cinnamon sticks
▢Ground cinnamon for garnish
Instructions
In a food processor, add the corn kernels, milk, and salt. Blend until pureed.
Strain the mixture through a metal sieve removing all the corn kernel pulp and leaving just the liquid. You may have to strain it a few times, or you can also use cheese cloth if you prefer.
In a saucepan, add the liquified corn, sugar and cinnamon sticks. Stir to combine, making sure the sugar is dissolved.
Cook at medium heat, stirring continuously so it doesn’t stick to the bottom of the saucepan, until the mixture has thickened to a smooth, pudding-like consistency, about 45 minutes. You know it has thickened when it coats the back of a spoon. * Patience is key!
Transfer the mixture to 4 individual ramekins. Place in the fridge for at least 1 hour so it can firm up like a custard. Serve with a sprinkle of ground cinnamon. Enjoy!
Dessert #3
Healthy Banana Mug Cake
A healthy banana mug cake made in the microwave and topped with chocolate chips and icing! Vegan, naturally sweetened, and ready in minutes.
Prep Time: 5 minutes Cook Time: 1 minute Total Time: 6 minutes Servings: 1
Ingredients
Cake
▢3 tablespoons all-purpose flour
▢1 tablespoon walnuts
▢¼ teaspoon baking powder
▢1 Pinch Sea salt
▢1 ½ tablespoons unsweetened vanilla almond milk
▢1 tablespoon mashed banana
▢1 tablespoon pure maple syrup
▢1 teaspoon chocolate chips, plus more for topping (optional)
Icing
▢2 tablespoons powdered sugar
▢¼-1 ½ teaspoons unsweetened vanilla almond milk
Instructions
Cake
In a small microwave safe coffee mug, add the flour, walnuts, baking powder, and salt, stirring to combine.
Add the almond milk, mashed banana, and maple syrup and stir again until combined.
Sprinkle with additional chocolate chips if desired.
Microwave 50 seconds or until it has risen and is fully cooked.
Icing
In a small bowl, stir or whisk together powdered sugar with ¼ teaspoon almond milk. Add almond milk a drop at a time until the desired consistency is reached. I like it a little thick but easy to drizzle.
Drizzle cooked mug cake with icing, serve and enjoy.
Notes
Tips for customizing
Substitute the vanilla almond milk for another unsweetened plant-based milk, adding ¼ teaspoon vanilla extract
You could experiment with gluten-free flours to make a gluten-free banana mug cake
Leave out the chocolate chips or swap them with cacao nibs or carob chips
Add a pinch of cinnamon with the dry ingredients
Drizzle the finished cake with peanut butter or your favorite nut butter
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