Recipes for Thursday June 25th, 2026
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- 13 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Spinach Potato Soup
Prep Time 10 mins Cook Time 25 mins Total Time 35 mins
Ingredients
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
½ teaspoon paprika
½ teaspoon Italian herbs
1 ½ lb (675 grams) potatoes, diced
2 ¼ cup (540 ml) low sodium vegetable broth
1 cup (240 ml) milk
¼ cup (30 grams) all-purpose flour
1 tablespoon low-sodium soy sauce
1 teaspoon fine salt, or to taste
⅛ teaspoon freshly ground pepper
4 oz (120 grams) baby spinach
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.
Stir in the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15 minutes or until the potatoes are tender. Stir occasionally.
Meanwhile, whisk together the milk and flour in a separate jug or cup.
Once the potatoes are tender, add the flour and milk slurry and soy sauce. Stir until the liquid in the pot comes back up to a simmer and starts to thicken (it takes about 2 minutes).
Taste and adjust the seasoning to your liking (I add 1 tsp of salt and freshly ground black pepper, about ⅛ tsp).
Finally, add the spinach to the pot, a handful at a time, and cook stirring for about 2-3 minutes until the spinach is wilted and still bright green.
Serve immediately while it's still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desire.
Notes
Potato and spinach soup leftovers: this soup keeps well in the fridge for about 3 days in an airtight container. However, since it contains flour, it gets quite thick when refrigerated, but you can add a splash of water or milk to thin it out when it’s time to reheat it. It freezes well too.
Entrée # 2
Herb Roasted Zucchini and Potatoes
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins 4 serving
Ingredients
▢4 medium zucchini
▢1 pound potatoes, red, new, or fingerling
▢1 tablespoon olive oil
▢2 cloves garlic, sliced
▢¼ cup fresh herbs, or 2 tablespoons dried herbs
▢1 pinch salt and pepper
Instructions
Preheat oven and prep veggies: Preheat oven to 400 degrees F. then wash and cut vegetables. Slice the ends off zucchini, then cut into 1/4-inch slices. Cut potatoes into 1-inch pieces so they are similarly sized to zucchini.
Season vegetables: Place sliced zucchini and potatoes on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any dried or fresh herbs.
Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 40 minutes. At about 20 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish or let them cool and mix into salads.
Entrée # 3
Spinach and Potato Frittata
Prep Time: 10 mins Cook Time: 20 mins Total Time:30 mins Servings:6
Ingredients
2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 large eggs
⅓ cup milk
½ cup shredded Cheddar cheese
Directions
Heat olive oil in a medium skillet over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
Slice and enjoy!
Sides 1 -3
Side/Appy #1
Carrot and Zucchini Fritters
These carrot and zucchini fritters are the perfect way to use fresh summer produce! Their unique flavor makes them hard to resist.
Prep Time:10 mins Cook Time:15 mins Total Time:25 mins
Ingredients
1/2 lb carrots grated
1/2 lb zucchini grated
1/2 cup walnuts finely diced
2 tbs diced onion
3 eggs
3/4 cup gluten-free flour
1/2 tsp salt
3 tbs olive oil or avocado oil
Instructions
Grate the carrots and zucchini and place them in a large bowl. Add the diced walnuts and onion, and stir to combine.
In a medium bowl, whisk together the eggs, flour, and salt. Add the egg mixture to the vegetable mixture and stir.
Heat the avocado oil in a large skillet over medium heat. Form the carrot zucchini mixture into patties using about 3 tablespoons of batter for each patty. Cook for about 3 minutes on each side. Repeat until all the fritters are made. (Yield: 12 fritters)
Side/Appy #2
Blender Apple Beet Ginger Juice
1 serving Prep Time:5 mins Total Time:5 mins
Ingredients
2 Large Crisp Apples
1 Large Beet
1 piece (1/2-inch Size) Ginger Root
1/2 cup Water
Instructions
Wash apples, beet, and ginger and cut into large chunks. Place it all in the blender with water. Cover the blender and puree until extremely smooth.
Place a large sieve over a bowl that is slightly larger than the sieve. Pour the puree into the sieve and wait until most of the juice has drained into the bowl. Press the puree with a spatula to extract the rest.
Pour the fresh raw juice into a tall glass and enjoy!
Notes:
1. This Apple Beet Ginger Juice will keep for up to one week in the refrigerator.
2. The leftover pulp can be used in various ways: as baby food, in quick breads, or to infuse flavor into liquor for cocktails.
Side/Appy #3
Beet Salad with Spinach and Honey-Mustard Lemon Dressing
Prep Time 15 mins Total Time15 mins Servings 6
Ingredients
Beets
1.5 lb beets cooked, peeled, sliced
1 tablespoon olive oil
1 tablespoon honey
Salad ingredients
5 oz baby spinach
2 cups mandarin oranges segments (3 mandarin oranges peeled and segmented)
⅓ cup red onions sliced
⅓ cup pine nuts toasted
4 oz feta cheese crumbled
Salad dressing
⅓ cup extra virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
Instructions
This recipe uses cooked beets. I highly recommend that you pre-cook the beets 1 to 3 days in advance. See notes below on how to roast the beets in the oven or how to boil them.
In a small bowl, mix sliced cooked beets together with olive oil and honey. Add an extra tablespoon of honey if you like.
Mix all the salad dressing ingredients in a mason jar and whisk with a fork. Or, close with a lid and shake vigorously.
I prefer to arrange the salad in individual bowls for presentation purposes. It's especially essential for a beet salad, as beets tend to color everything they touch purple.
Add spinach to each individual salad bowl. Top with mandarin oranges, pine nuts, and sliced red onion. Drizzle with the salad dressing. Toss lightly to combine. Add honey-coated beets and crumbled feta cheese on top. Season with freshly ground black pepper.
Alternatively, you can combine all the salad ingredients (except the beets and feta cheese) in a large serving bowl, add the dressing, and toss to combine. Then, top the salad with honey-coated beets and crumbled feta cheese, and serve!
Notes
What kind of beets to use?
Use cooked beets, marinated beets, or pickled beets.
How to roast raw beets in the oven
Preheat the oven to 400 F.
Wash beets well under running water, removing any dirt. Slice off stringy parts from the top and the bottom of each beet.
Wrap each beet in a piece of foil airtight and arrange the beets on the foil-lined rimmed baking sheet.
Roast in the preheated oven at 400 F for 1 hour or until the beets are soft when pierced with a fork.
Remove from oven, unwrap carefully, let them cool, and only then peel.
How to boil raw beets
Wash beets well under running water, removing any dirt. Slice off stringy parts from the top and the bottom of each beet.
Place raw beets in a large saucepan and cover with water.
Bring to boil - it usually takes 10 minutes for the water with beets to start boiling. Once the water starts to boil, boil the beets for 20-30 minutes or more, depending on the thickness and the size of your beets.
The beets are done when they can be easily pierced with a fork. Remove from heat.
Carefully remove the beets from the pot of hot water using a large fork or tongs. Let them cool before you peel them.
How to toast pine nuts in the oven
Spread the pine nuts in one layer over the parchment paper-lined baking sheet.
Roast for 5 minutes in the preheated oven at 350 F.
Note: pine nuts get burned really quickly. Watch them closely and remove them promptly from the oven.
Sides 4 - 6
Side/Appy #4
Lentil Spinach and Potato Soup
Prep Time: 10 min Cook Time: 45 min Total Time: 55 min Servings: 6
Ingredients
1 red or yellow onion diced
1 rib celery diced
1 carrot peeled and diced
2 cloves garlic minced
8 oz yellow potatoes cubed
2 tbsp olive oil
¾ cup green or brown lentils uncooked
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground black pepper
1 tsp salt divided
1 tbsp tomato paste
4 cups vegetable broth
4 cups fresh spinach
1-2 tbsp lemon juice
Instructions
Peel and dice onion and carrot. Dice celery. Dice veggies finely for even cooking. Mince garlic and cut potatoes into small 1/2-inch cubes.
Heat olive oil in a large pot or Dutch Oven over medium heat. Add the diced onion and cook, stirring occasionally to prevent sticking, for 3 minutes.
Add the carrot, celery, and garlic and cook for 5 minutes, stirring regularly, until celery starts to soften.
Add the cumin, coriander, black pepper, tomato paste, and ½ tsp salt. Add the lentils. Cook for 1 minute, stirring consistently to coat everything in spices and oil.
Add potatoes and veggie broth. Stir to scrape everything off the bottom of the pot. Simmer for 30-40 minutes, until potatoes are just soft and the lentils are cooked throughout. Stir occasionally during the cooking process.
Remove from heat and add the spinach leaves, stirring to just wilt them. Add lemon juice to taste.
Taste and adjust salt as needed.
Serve immediately or store in the fridge for up to 3 days. Spinach will change color as it sits, but is still good to eat.
Notes
Note: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added.
Side/Appy #5
Strawberry Spinach Salad with Poppyseed Dressing
Prep Time15 min Total Time15min Servings 4
INGREDIENTS:
Salad
10 ounces baby spinach
1 small carrot peeled and julienned or grated.
½ English (hothouse) cucumber thinly sliced
1 cup strawberries thinly sliced
½ cup crumbled feta or goat cheese
4 tablespoons toasted sliced almonds
~ ¼ to ⅓ cup Lemon Poppyseed Dressing (See Below)
DIRECTIONS:
Add the baby spinach to a large salad bowl. Top with carrot julienne, cucumber, strawberries, crumbled cheese and toasted almonds.
TO SERVE
Drizzle with 1/4 to 1/3 cup of lemon poppyseed dressing and toss to coat.
Serve with extra lemon poppyseed dressing on the side.
Creamy Lemon Poppy Seed Dressing
Total Time10 minutes Servings12
INGREDIENTS:
¼ cup sweet onion grated or minced
2 teaspoons sugar
2 teaspoons poppyseeds (make sure they're fresh)
1 ½ tablespoons white wine vinegar
¾ cup mayonnaise (we like Duke's or Hellman's)
¾ cup buttermilk well shaken
¼ teaspoon dry mustard
1 lemon
¼ teaspoon kosher salt
¼ teaspoon black pepper
DIRECTIONS:
Zest the lemon with a microplane grater and set aside.
Squeeze two tablespoons of lemon juice (depending on how juicy your lemons are, it could be 1/2 to 1 whole lemon.
In a medium bowl, combine the grated onion, sugar, poppyseeds, dry mustard, white wine vinegar, lemon zest, lemon juice, mayonnaise, buttermilk, salt and pepper.
Whisk to combine. Cover and refrigerate for several hours to thicken.
Stir the poppyseed dressing before serving.
Side/Appy #6
Herbed Tomato & Zucchini Summer Salad
1 lb tomatoes - cherry or other small tomato
1 Medium zucchini - I used about 2/3 of the zucchini pictured
2/3 cup chopped fresh herbs combined, as desired
ie,
Italian parsley
Basil
Oregano
1/4 - 1/2 cup Extra Virgin olive oil
2 cloves garlic - minced
Fresh squeezed lemon juice from 1 to 2 small lemons
Salt and crushed pepper to taste
Lemon slices and fresh herbs to garnish
Directions
Cut tomatoes and zucchini and place in a bowl. Chop the herbs and add to the tomatoes and zucchini, toss together.
Combine 1/4 cup olive oil, the juice from one lemon (start with 2-3 Tbsp and then add more if desired,) minced garlic, salt, pepper. Whisk together and pour over your tomatoes and zucchini.
Garnish with extra lemon slices, a drizzle of olive oil, and salt/pepper to taste.
Serve right away or let sit for 30 to 45 min to marinate a bit. Enjoy!
Buon Appetito! And remember, this salad would go amazingly with a glass of wine :)
Deserts / Beverages
Dessert #1
Banana Bread Cinnamon Rolls
Prep Time: 20 mins Total Time: 4 hrs 10 mins Yields:9
Ingredients
Dough
1/4 cup whole milk
2 Tbsp. unsalted butter
3 3/4 cups (450 g.) all-purpose flour
1/4 cup (50 g.) granulated sugar
1 tsp. kosher salt
1/2 tsp. ground cinnamon
1 (1/4-oz.) package instant yeast
1 large egg
1 cup mashed overripe bananas (from 2 to 3 large)
1 tsp. pure vanilla extract
Filling
3 Tbsp. unsalted butter, softened, plus more for pan
1/3 cup (72 g.) packed light brown sugar
2 tsp. ground cinnamon
All-purpose flour, for surface
1/2 cup chopped walnuts
Frosting
6 oz. cream cheese, softened
3/4 cup (85 g.) confectioners' sugar
3 Tbsp. pure maple syrup
Directions
Dough
Step 1
In a small heatproof bowl, microwave milk and butter until butter is melted. Let cool slightly.
Step 2
In a large bowl, whisk flour, granulated sugar, salt, and cinnamon until combined. Whisk in yeast.
Step 3
Beat egg and banana together. Add the warm milk mixture and the vanilla. Combine the milk mixture with the flour mixture and stir with a wooden spoon to combine (it might seem dry at first but keep mixing until everything is combined). Cover with plastic wrap and a kitchen towel and let rest for 30 minutes up to 1 hour.
Filling
Step 1
Grease a 9" round cake pan with butter. In a small bowl, whisk brown sugar and cinnamon until combined.
Step 2
On a lightly floured surface, roll out dough to an 18" x 12" rectangle with the long side facing you. Spread top of dough with remaining 2 tablespoons butter. Sprinkle brown sugar mixture in an even layer over butter. Top with walnuts.
Step 3
Starting with a long end, roll dough away from you into a tight log. Trim off ends. Cut log into 9 pieces (about 2" wide).
Step 4
Arrange pieces cut side down in prepared pan. Cover and let rise in a warm spot until dough has risen slightly and feels relaxed when poked, around 1 hour and 20 minutes.
Step 5
Preheat oven to 375°. Bake rolls until tops are golden brown and center is set, 20 to 25 minutes. Let cool 20 minutes.
Frosting
Step 1
In a medium bowl, stir cream cheese and confectioner’s sugar until no lumps remain. Stir in maple syrup.
Step 2
Frost tops of rolls while still slightly warm.
Dessert #2
Apple Strawberry Crisp
Prep Time: 10 mins Cook Time: 45 mins Total: 1 hr
Apple Strawberry Fruit Filling
▢3 large apples (washed, cored, and chunked)
▢4 cups strawberries (washed and sliced)
▢¼ cup sugar
▢2 tablespoon cornstarch (or all-purpose flour)
▢1 large lemon (zest and juice)
Fruit Crisp Topping
▢½ cup sugar
▢⅓ cup light brown sugar (packed)
▢1 cup old-fashioned rolled oats
▢½ cup all-purpose flour
▢1 ½ teaspoon ground cinnamon
▢1 pinch salt
▢6 tablespoon butter (melted)
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 2.5-quart casserole or baking dish with butter, oil, or non-stick cooking spray.
In a large mixing bowl, add the apple chunks as your core and cut the apples. Mix with the lemon juice to keep the apples from browning as you go. Add the sliced or chunked strawberries, 2 tablespoons cornstarch, and ¼ cup of granulated sugar as well as the zest from your lemon then stir to combine.
Stir the fruit filling mixture to coat all of your fruit, then transfer the filling into your prepared baking dish.
In a medium mixing bowl, add the ½ cup granulated sugar, ⅓ cup packed light brown sugar, 1 cup old-fashioned rolled oats, ½ cup all-purpose flour, 1 ½ teaspoons ground cinnamon, a pinch of salt, and mix to combine.
Pour the melted butter into the dry topping mixture and stir using a fork until the dry mix is well coated in butter and crumbly in appearance. Pour the topping mixture over the fruit filling in an even layer.
Cover the apple strawberry crisp with a square of aluminum foil and bake at 350 degrees F (175 degrees C) for 20 minutes. Remove the aluminum foil and continue baking for an additional 25-30 minutes until the filling is bubbling and the topping is a light golden-brown color.
Remove the crisp from your oven when done and allow it to cool and set for 5 minutes before serving.
Dessert #3
Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter
Prep Time 15min Cook Time 25min Total Time 40min Servings: 18 muffins
Ingredients
▢2 medium zucchini, grated (about 2 cups grated before squeezing out water)
▢2-3 over-ripe bananas, mashed (about 1 cup mashed)
▢1/3 cup coconut oil, melted
▢1/3 cup honey (use 1/2 cup for sweeter muffin)
▢2 large eggs
▢1 tablespoon vanilla extract
▢2 1/2 cups whole wheat pastry flour, or all-purpose flour
▢1 1/2 teaspoons baking soda
▢1/2 teaspoon ground cinnamon
▢1/2 teaspoon kosher salt
▢1 cup semi-sweet or dark chocolate chips or chunks
Cinnamon Honey Butter
▢4 tablespoons salted butter, at room temperature
▢2 tablespoons honey
▢1/2 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350° F. Line 18 muffin tins with paper liners.
2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle 1/2 teaspoon salt, cover with another towel, and let sit 5 minutes, then squeeze out any excess water. You should have 1 cup of zucchini.
3. In a bowl, stir together the mashed bananas, coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.
4. Divide the batter among the prepared pans. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
5. Meanwhile, make cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
6. Serve the muffins warm or at room temperature smeared with cinnamon honey butter. Enjoy!
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend 4 Cup gluten free flour.
Storing: These muffins keep well for 2-3 days at room temperature.
Freezing: Cool the muffins, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter before serving.
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