Recipes for Thursday June 4th, 2026
- 6 days ago
- 11 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Zucchini Potato Frittata
Ingredients
· 1 medium zucchini or yellow summer squash, sliced
· Salt
· 4-5 tablespoon extra-virgin olive oil, or more as needed
· 1 1/2 pounds waxy potatoes, thinly sliced
· 1 large onion, halved and thinly sliced
· 1/4 pound smoked Canadian bacon or ham, diced
· Freshly ground black pepper
· 1 cup grated Cheddar
· Eggs
Instructions
· Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
· Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet.
· Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes.
· Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes.
· Remove the potatoes with a slotted spoon but keep the skillet on the burner.
· Transfer the zucchini to a clean kitchen towel and pat dry.
· Add the zucchini and Canadian bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes.
· Remove the zucchini and Canadian bacon with a slotted spoon. Keep the skillet over the heat.
· Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese.
· Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom.
· Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
· Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.
Smoky Collard Greens, Green Beans & Potato
Base Ingredients:
· 1 medium yellow onion, fine dice
· 2 Tablespoons minced garlic
· 2 cups low-sodium vegetable broth *
· 2 cups water
· 2 Tablespoons reduced-sodium tamari *
· 1 – [ 14 oz. can ] petite diced tomatoes
· ½ teaspoon hot sauce *
· 12 to 16 oz. collard greens, stems removed, chopped *
· 4 cups potatoes, peeled, diced into 1-inch cubes
· ¼ teaspoon baking soda *
Spice/Herb Ingredients:
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 2 Tablespoons dried minced onions
· 1 teaspoon smoked paprika (+/-)
· ½ teaspoon regular chili powder *
· ½ to 1 teaspoon sea salt (+/-) *
· Pinch black pepper (+/-)
Other Ingredients:
· 1 – [ 15 oz. can ] green beans, drained *
Optional Toppings:
· Splash apple cider vinegar
· Splash hot sauce
· Freshly chopped parsley
Instructions
Instant Pot Instructions:
1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients (except for the collard greens, diced potatoes, and baking soda) and Spice/Herb Mixinto the Instant Pot, stir well to combine. Then add the collard greens, diced potatoes, and baking soda, stir to mix. Press the collards and potatoes down into the liquid.
3. Set the Instant Pot to Manual Pressure High for 9 minutes. When finished, press Cancel and then do a Quick Release.
4. Once all the pressure is released, carefully remove the lid, gently stir in the green beans.
5. Allow to rest for 5 minutes to allow the flavors to marry. Serve with a splash of apple cider vinegar or a drizzle of hot sauce.
Stove Top Instructions:
1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock soup pot, add the diced onions, sauté over medium-high heat until the onions begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients (except for the collard greens, diced potatoes, and baking soda) and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, add the collard greens, diced potatoes, and baking soda, stir well to combine. Press the collard greens and potatoes down into the liquid.
4. Simmer for 10 to 30 minutes (monitor carefully), stirring occasionally, simmer until the potatoes are perfectly tender.
5. Then add the green beans, simmer for several minutes, then taste test and adjust seasoning accordingly.
6. Remove from the stove and allow to sit for 5 minutes for the flavors to marry.
Chicken Zucchini Casserole
Ingredients
· 6 ounces boxed stuffing mix (such as Stove Top)
· ½ cup butter, melted
· 4 diced zucchini, (about 4-5 cups of bite size pieces)
· 3 boneless, skinless chicken breasts, cooked and diced into small pieces
· ½ cup shredded mozzarella cheese, optional
· 10 ½ ounces canned cream of chicken soup, (1 can)
· ½ onion, diced
· ½ cup sour cream
Instructions
· Preheat oven to 350℉.
· In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for topping.
· Add zucchini, cooked chicken, Mozzarella cheese, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
· Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
· Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
· If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.
Sides 1 - 3
Pea Spinach and Broccoli Pasta
Ingredients
· 2 tbsp olive oil or coconut oil
· 4 cloves of garlic
· 1 yellow onion
· 4 sprigs of fresh thyme
· 3 tbsp pickled capers (use the brine as well)
· ½ large zucchini or 1 small, sliced into thin half moons
· 1 small broccoli, broken into small florets and stem sliced thinly
· 2 handfuls whole spinach leaves, rinsed
· 1 small can coconut cream or the solid top layer of a coconut milk (more info here)
· 1 1/2 cup frozen peas
· 1-2 tbsp lemon juice and a little zest
· sea salt and pepper
· chopped fresh parsley, for serving
Instructions
· Bring a saucepan filled with water to boil.
· Add pasta and let cook until ready (as instructed on the package), then drain and set aside.
· Heat oil in a large skillet on medium heat.
· Finely chop garlic and onion and add to the skillet.
· Let sauté until fragrant and then add thyme, capers (and white wine, if using) and cook for another minute.
· Add zucchini and broccoli and cook until almost tender.
· Now add peas, spinach, coconut cream, lemon, salt and pepper and cook until the spinach is just wilted.
· Taste and adjust the flavors to your liking.
· Add the cooked pasta to the skillet and mix to combine.
· Scatter over fresh parsley and serve.
· Non-vegans can of course add some grated cheese if they wish.
Broccoli and Radishes Salad
Ingredients
· 2 cups of broccoli florets
· 1 cup of radishes thinly sliced
· 1/2 medium onion
· 1/2 cup rasins/dry cranberries soaked in warm water
· 3 tblsp mayonnaise
· 1/2 clove garlic pressed
· Salt
· Pepper
Instructions
· Cover 1/2 cup raisins with warm water. Set aside.
· Prepare your vegetables - cut the florets off your broccoli stems. Remove the radishes from the stems, wash them and thinly slice. Peel 1/2 medium onion, cut it lengthwise and then thinly slice; place them in a colander and wash with cold running water.
· Peel the garlic, cut in half and press through the garlic press.
· Drain the raisins and dry with a paper towel.
· Combine all the ingredients together with 3 tbsp mayonnaise, salt and pepper to taste and mix to coat the ingredients with the dressing.
Roast Broccoli with Zucchini Green Beans & Sesame Seeds
Ingredients
· 1 large zucchini - trimmed and sliced
· 1 head broccoli - stem removed and cut into florets
· 2 tbsp extra virgin olive oil
· ½ tsp garlic powder
· ½ tsp onion powder
· ½ tsp chilli flakes
· 1 pinch salt
· 1 ½ cups green beans - trimmed
· 1 tbsp sesame seeds
· 6 tbsp butter bean dip
Instructions
· Heat the oven to 220°C (428°F).
· Use a pastry brush to brush a baking tray with olive oil and lay the sliced zucchini and broccoli florets on the baking tray.
· Pour the olive oil into a dish and stir in the garlic and onion powder, chilli flakes and pinch of salt, brush it onto the broccoli and zucchini and roast for 10 minutes.
· While the vegetables are roasting, make the butter bean dip using the recipe above if making a homemade dip.
· Slide out the baking tray, spread the green beans over the other vegetables, brush with seasoned olive oil, sprinkle on the sesame seeds, and roast for 5 minutes.
· Spread the butter bean dip out onto a serving plate, and pile the roasted vegetables on top. Sprinkle on more sesame seeds if you like and serve immediately while warm.
Sides 4 - 6
Parmesan Baked Rutabaga
Ingredients
· 2 pounds rutabagas
· ¼ cup extra-virgin olive oil
· 2 cloves garlic minced
· 8 sprigs fresh thyme leaves removed
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· ½ cup grated parmesan cheese divided
· ⅓ cup vegetable stock or chicken stock
Instructions
· Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, no more than ⅛ inch thick.
· Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
· Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright.
· Pour over the vegetable stock.
· Cover with foil and bake until the edges and tops are golden brown and the center is tender about 45 to 55 minutes.
· Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.
Potatoes and Green Beans
Ingredients
· 1 ½ lbs. potatoes
· 1 ½ tbsp. olive oil
· ½ tsp. salt
· ⅓ tsp. pepper
· ½ tbsp. taco seasoning
· ½ tbsp. oregano
For Green Beans
· 1 lb. green beans
· ½ tbsp. olive oil
· 4 garlic cloves, minced
· ¼ tsp. salt
Instructions
· Peel the potatoes and cut them into medium-sized cubes. P
· lace the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well.
· Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch.
· Bake at 400 degrees Fahrenheit for 15 minutes.
· Meanwhile, add the green beans to the same mixing bowl (no need to wash it).
· Add the olive oil, garlic, and salt. Stir everything together.
· Remove the potatoes from the oven and add the green beans.
· Mix everything gently.
· Now return the baking sheet to the oven and bake for another 20-30 minutes, or until the beans and potatoes are cooked through. Serve.
Sarasota’s Broccoli, Zucchini and Potato Soup
Ingredients
· 1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
· 1 cup broccoli, to finish off the soup just the tops chopped well
· 3 zucchini, skins on (large and chopped)
· 3 russet potatoes, peeled and diced
· 1 potato, to finish off the soup fine chopped also peeled
· 1 cup onion, chopped
· 1 leek, chopped (maybe 2 if they are small, depending on the size)
· 4 teaspoons garlic, minced
· 1 cup romano cheese (Parmesan is ok if that is what you have on hand)
· 6 cups chicken broth (you can also use vegetable broth if you want)
· 1 bay leaf
· 1 teaspoon kosher salt
· 1 teaspoon ground black pepper
· 1 tablespoon fresh parsley
· 1 tablespoon fresh basil
· 1 teaspoon olive oil
Instructions
· In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
· Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth.
· Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
· Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
· NOTE: Remove the bay leaf before you puree.
· Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
· Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
Deserts / Beverages
Immune Boosting Grapefruit Banana Smoothie
Ingredients
· 2 red grapefruits peeled and segmented
· 2 bananas sliced
· Juice and pulp of 1 orange
· 3 tbsp Greek yoghurt
Preparation
· Blend all ingredients together until smooth. Pour into two glasses and enjoy!
· If the smoothie is a bit sour or bitter, add a little honey or maple syrup to the mix until you are happy with the sweetness! I found the bananas and orange provided enough sweetness.
Baked Texas Ruby Red Grapefruit
Ingredients
· 2 ruby red grapefruits, cut in half and loosened from peel
· 1 tbs unsalted butter, melted
· 4 tbs or generous drizzle of agave nectar
· 4 tsp brown sugar
· 4 tsp crystallized ginger
Instructions
· Preheat oven to 375 and place the rack at the top level, closest to the broiler.
· Cut each grapefruit in half with a very sharp knife to loosen the fruit from peel and the individual sections. Remove any white pulp.
· Place the 4 halves on a foil lined baking sheet and brush each fruit with melted butter.
· Drizzle the agave nectar into each of the four center sections just to fill the hole.
· Sprinkle the halves with brown sugar and crystallized ginger.
· Bake at 375 for 5 -10 minutes, until grapefruit begins to bubble.
· Turn broiler on high and broil for 2 minutes until the sugar and ginger are bubbly and browned
Cinnamon Sauteed Bananas
Ingredients
· 3 Bananas firm but ripe
· 1 tablespoon Butter unsalted
· 2 tablespoons Brown Sugar
· 1/2 teaspoon Cinnamon adjust to taste
· 1 1/2 teaspoons Lemon Juice fresh
Instructions
· Peel bananas and cut in quarters, first by cutting in half widthwise then lengthwise.
· In a skillet, over low heat: add butter, brown sugar and cinnamon; stir until bubbly. (For extra flavor, add 1-2 teaspoons of vanilla extract.)
· Add banana quarters, cut side down; sauté 1-2 minutes or until golden brown.
· Turn over and sauté the other side, until golden brown.
· Sprinkle with the lemon juice.
· Serve warm; drizzle pan juice over bananas.
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