Recipes for Thursday March 12th, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

  Entrée # 1

Portabello, Carrot, & Sugar Snap Peas Stir-Fry w/ Maple Soy Glaze

Ingredients

For the glaze

·         3 tablespoons pure maple syrup

·         2 tablespoons mirin

·         1 tablespoon low-sodium sauce

For the sauce

·         1/2 cup vegetable broth (you can use chicken broth, it just won't be vegetarian then)

·         2 tablespoons low-sodium sauce

·         1 1/2 tablespoons mirin

·         2 teaspoons rice vinegar

·         2 teaspoons cornstarch

·         2 teaspoons toasted sesame oil

For the veggies

·         2 minced garlic cloves

·         2-3 shakes red pepper flakes

·         3 tablespoons vegetable oil, divided

·         2 pounds portobello mushrooms, gills and stems removed, cut into 2-inch wedges

·         8 ounces sugar snap peas, trimmed and sliced diagonally into small pieces

·         2-3 carrots, peeled and cut into 2-inch long matchsticks

Instructions

·         To make the glaze:  whisk all the ingredients together in a small bowl and set aside.

·         To make the sauce:  whisk all the ingredients together in a separate bowl and set aside.

·         To make the stir-fry:  mix the garlic, pepper flakes and 1 teaspoon of oil in a small bowl. Set aside.

·         Heat a large skillet (preferably nonstick) over high heat and add 1 tablespoon oil. When it's shimmering, add half the mushrooms and let cook, without stirring for 2-3 minutes, allowing them to brown on one side.

·         Then lower the heat to medium and turn mushrooms over so that other side can get brown and mushrooms can get fully tender. Let cook about 5 minutes and then transfer to a bowl.

·         Turn the heat back up again, add another tablespoon oil and repeat with the remaining mushrooms.

·         When second batch of mushrooms are done, add the original batch back into the pan and pour in the glaze.

·         Turn the heat to medium-high and cook, stirring often, for 2-3 minutes so that mushrooms are coated and sauce is thickened. Return mushrooms to the bowl.

·         Wipe the skillet clean with paper towels and add the remaining 2 teaspoons oil.

·         Heat over high heat and when oil is shimmering, add the peas and carrots and cook for about 5 minutes, stirring every now and then, until veggies are crisp-tender.

·         Push the veggies to the side and add the garlic mixture into the center, mashing the garlic down with a spoon, cooking for about 30 seconds and then stirring the garlic mixture into the veggies.

·         Add the mushrooms back in.

·         Rewhisk the sauce and pour into the skillet.

·         Cook, constantly stirring, for about 2 minutes, until sauce is thickened and all veggies are coated.

·         Serve immediately as is or over rice or noodles.

Portobello, Carrot and Sugar Snap Peas Stir-Fry with Maple-Soy Glaze — Unwritten Recipes

Entrée # 2

Vegan Stuffed Portobello Mushroom

Ingredients

·         8 large Portobello mushrooms, wiped clean, stems removed (see notes below)

·         2 tablespoons olive oil

·         1 small yellow onion, diced

·         1 red bell pepper, diced into small ¼ - ⅓ inch pieces

·         3 garlic cloves, minced or grated

·         1 zucchini, diced into small ½-inch pieces (or yellow squash)

·         ½ cup corn, fresh or frozen

·         1 cup fresh baby spinach, packed

·         1 cup cooked quinoa, white, red, or tri-color

·         ½ teaspoon dried oregano

·         ½ teaspoon smoked paprika

·         ½ teaspoon salt

Instructions

·         Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.

·         If you have large Portobello mushrooms, you'll need to pre-bake them: place them upside down on the baking sheet and bake for 3-5 minutes, or until slightly softened (not cooked all the way through!)

·         Heat the olive oil in a large skillet and the diced onion and pepper over medium heat until tender, about 5-10 minutes.

·         Add the minced garlic and sauté for a few minutes until fragrant.

·         Add diced zucchini and sauté until soft.

·         If using Portobello stems (see notes), sauté them with the zucchini.

·         Add the corn and fresh spinach and sauté for 2 minutes, or until the spinach wilts.

·         Remove from heat and add cooked quinoa, smoked paprika, dried oregano, and salt. Stir to combine and carefully taste to see if you need more salt.

·         Turn the Portobello caps right-side up on the and divide the filling between the 8 Portobello caps. Bake for 5 minutes, or until the Portobello mushrooms are releasing juice and cooked to your liking.

Vegan Stuffed Portobello Mushrooms - Vegan Blueberry

Entrée # 3

 Easy Mushroom Tacos

Ingredients

·         3 tablespoons olive oil, divided

·         4 large portobello mushrooms*, sliced 1/4-inch thick

·         1 clove garlic, minced

·         ¼ teaspoon cumin seed

·         ½ teaspoon each ground cumin and smoked paprika

·         Scant ½ teaspoon kosher salt

·         Fresh ground black pepper

·         ½ tablespoon lime juice (1/4 lime)

·         15-ounce can refried beans

·         1/4 medium red cabbage

·         1 ripe avocado

·         For serving: pico de gallo (required), queso fresco or feta cheese crumbles (optional)

·         8 tortillas

Instructions

·         Sauté the mushrooms: Slice the mushrooms into 1/4-inch slices. Mince the garlic.

·         In a large skillet, heat 2 tablespoons olive oil over medium high heat.

·         Add the mushrooms and cook 5 to 6 minutes, stirring occasionally, until softened.

·         Lower the heat to medium and stir in the additional 1 tablespoon olive oil, garlic, cumin seed, cumin, smoked paprika, kosher salt and black pepper.

·         Cook 1 to 2 minutes until fragrant, then turn off the heat and stir in the lime juice.

·         Heat the refried beans in a small saucepan until warm. Taste and add a few pinches of kosher salt if necessary.

·         Make the quick slaw: Shred the red cabbage. Place it in a bowl and add the juice of 1 lime quarter and 2 pinches of kosher salt. Dice the avocado, if using.

·         Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

·         Assemble the tacos: Add a generous spoonful of refried beans, a small handful of mushrooms*, slaw, avocado, pico de gallo, and cheese crumbles, if using.

Easy Mushroom Tacos – A Couple Cooks

Sides

Old World Escarole & Beans

Ingredients

·         2 strips bacon

·         1 tablespoon olive oil

·         1 head escarole, coarsely chopped

·         2 cloves garlic, minced

·         1 (15.5 ounce) can cannellini beans, rinsed and drained

·         1 (15 ounce) can chicken broth

·         ⅛ teaspoon red pepper flakes

·         2 tablespoons grated Parmesan cheese

Directions

·         Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, 7 to 8 minutes. Drain on paper towels; crumble when cool. Reserve drippings in the skillet.

·         Heat olive oil in drippings, 1 minute.

·         Add escarole; cook and stir, 3 to 4 minutes.

·         Add garlic; cook and stir until fragrant, about 1 minute.

·         Add beans and chicken broth; season with red pepper flakes. Simmer for 5 to 7 minutes.

·         Serve in bowls; top with crumbled bacon and Parmesan cheese.

Old World Escarole and Beans Recipe

Golden Beet Salad

Ingredients

·         3 large or 4 medium golden beets, greens removed and beets scrubbed clean

·         1/3 cup extra virgin olive oil, divided

·         5 cups baby arugula

·         1 cup sugar snap peas, trimmed and sliced on a bias

·         1/4 cup pistachios, roughly chopped

·         1 teaspoon Dijon mustard

·         1 ½ tablespoons lemon juice

·         1 ½ tablespoons rice vinegar

·         1 clove garlic

·         2 ounces crumbled goat cheese

·         1/2 teaspoon Kosher salt

·         Freshly ground black pepper

Instructions

·         Preheat the oven to 400 degrees F.

·         Place a large piece of foil on a rimmed baking sheet. Place the beets on one half of the foil. Drizzle with 1 tablespoon of olive oil and season with salt.

·         Pull the empty side of foil up and over the beets and crimp the edges of the foil together to seal.

·         Transfer the baking sheet to the oven to roast for 1 hour to 1 ½ hours, until the beets are fork tender. Cooking times can vary based on the size of the beets. Once tender, remove from the foil and let cool until you can easily handle them.

·         While the beets are roasting, make your dressing.

·         Add the remaining olive oil, lemon juice, rice vinegar, dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper to a salad bowl.

·         Use a microplane to finely grate the garlic into the bowl. Whisk until emulsified and evenly combined. Set aside.

·         Once the beets are cool, use clean hands to gently remove the skin. This can be done using a paper towel to wipe the skin off or under running water. Discard the skins and cut the beets into bite-size wedges.

·         Add the wedges to the bowl with the dressing and stir to combine.

·         To assemble the salad, add the arugula and snap peas to the bowl and toss to combine. Top with goat cheese and pistachios. Serve immediately.

Golden Beet Salad - Skinnytaste

Fried Yellow Squash With Potatoes & Onions

Ingredients

·         1 cup vegetable oil

·         4 potatoes, peeled and sliced

·         ½ yellow onion, diced

·         3 yellow squash, sliced

·         ¼ cup butter 

·         1 teaspoon paprika

·         1 teaspoon ground black pepper

·         1 teaspoon minced garlic

·         1 teaspoon salt (Optional)

·         ½ teaspoon red pepper flakes

Directions

·         Heat oil in a large skillet over high heat until hot; reduce heat to medium. Add potatoes and onion; cook and stir until potatoes are lightly browned and partially cooked, 15 to 20 minutes.

·         Add squash, butter, paprika, black pepper, garlic powder, salt, and pepper flakes; cook until potatoes are golden brown, 15 to 20 minutes more, flipping occasionally. Serve potato-squash mixture using a slotted spoon.

Fried Yellow Squash with Potatoes and Onions Recipe

Escarole & Golden Beet Salad with Toasted Hazelnuts

Ingredients

·         1 cup hazelnuts

·         1 medium shallot, minced

·         1/4 cup Champagne vinegar

·         2 teaspoons honey

·         2 teaspoons Dijon mustard

·         1/3 cup extra-virgin olive oil

·         Kosher salt

·         Pepper

·         Two 1 1/4-pound heads of escarole, white and light green leaves only, torn

·         1/2 pound small golden beets, peeled and very thinly sliced or julienned

·         3/4 cup snipped chives

Directions

·         Preheat the oven to 375°.

·         Spread the hazelnuts in a pie plate and bake for 10 to 12 minutes, until fragrant and lightly browned.

·         Transfer the hazelnuts to a kitchen towel and rub them together in the towel to release the skins. Let the hazelnuts cool, then coarsely chop.

·         In a serving bowl, whisk the shallot with the vinegar, honey and mustard. Gradually whisk in the olive oil and season the dressing with salt and pepper.

·         Add the escarole, beets, chives and toasted hazelnuts and toss well.

·         Season with salt and pepper, toss again and serve.

Escarole and Golden Beet Salad with Toasted Hazelnuts Recipe - Justin Chapple

Summer Squash Stir-Fry with Sugar Snaps and Parmesan

Ingredients

·         2 tablespoons neutral cooking oil

·         8 ounces summer squash (I used yellow crookneck), sliced and cut into small pieces

·         8 ounces sugar snap peas, topped and tailed, each cut into two or three pieces

·         ½ cup sliced red spring onions or scallions

·         2 ounces shiitakes, stemmed and sliced

·         1 teaspoon kosher salt

·         2 tablespoons heavy cream

·         ¼ to 1/3 cup shaved parmigiano (or a little less, grated)

·         Chopped parsley or mint (optional)

Instructions

·         In a 12-inch nonstick stir-fry pan, heat the oil over medium heat. When the oil is hot, add all of the vegetables and the salt and turn the heat to medium-high.

·         Cook, stirring frequently, until all the vegetables have taken on some nice browning and the onions are softened, 8 to 10 minutes. Don’t be afraid to turn up the heat a notch if the vegetables are not browning – you want them to cook quickly.

·         Drop the heat down to medium or medium low, add the heavy cream, stir, and remove the pan from the heat as it reduces and coats the vegetables.

·         Stir in half of the parmesan.

·         Serve right away, garnished with the remaining cheese and the herbs (if using).

Martha's Vineyard Magazine | Summer Squash Stir-fry with Sugar Snaps and Parmesan

Sugar Snap Peas

Ingredients

·         8 ounces sugar snap peas trimmed

·         5 ounces shitake mushrooms sliced

·         1 teaspoon vegetable oil

·         1 teaspoon sesame oil

·         1 teaspoon minced garlic (about 2-3 cloves)

·         1 teaspoon minced ginger about 1½" ginger root

·         1 tablespoon soy sauce

·         3 scallions thinly sliced

·         1-2 red chile peppers thinly sliced

·         1 teaspoon fresh mint leaves

·         ½ teaspoon sesame seeds

·         salt and pepper to taste

Directions

·         Trim the strings from the sugar snap peas by cutting the tip and pulling on the string to remove it.

·         Heat a skillet over medium high heat. When the pan is hot, add the vegetable oil and let it heat for 20-30 seconds. Add the mushrooms and saute for 2-3 minutes until they give up some of their liquid and begin to brown.

·         Add the sesame oil and when it’s fragrant stir in the sugar snap peas.

·         Cook for 2-3 minutes, stirring occasionally.

·         Add the garlic, and ginger, cook and stir one minute until fragrant, then add the soy sauce, scallions and chili peppers.

·         Cook and stir until the peas are crisp tender, about 2-3 minutes longer.

·         Season with kosher salt and pepper to taste.

·         Transfer to a serving dish and sprinkle with fresh mint leaves and sesame seeds.

Sugar Snap Peas Recipe - Garlic & Zest

Deserts / Beverages

Banana and Grapefruit Salad

Ingredients

·         1 Pink Grapefruit

·         1 medium Banana

·         1 teaspoon flax seed meal (optional)

Directions

·         1. Cut the grapefruit in ½ and scoop the pulp into a bowl

·         2. Slice bananas, add to the grapefruit and mix.

·         Sprinkle a teaspoon of flax seed meal over fruit and enjoy

Banana and Grapefruit Salad | Advanced Lifestyle Medicine

Broiled Banana & Honey Grapefruit

Ingredients

• 1 Grapefruit, Halved• 1/2 Medium Banana, Sliced• 1 Tbsp. Honey• Pinch of Cinnamon

Directions:

·         Set oven to broil and line a baking sheet with foil.  Trust me, broiled grapefruit juice is not something you want to be stuck scraping off your pans...

·         Place the grapefruit on the baking sheet.

·         I like to lightly pre-cut mine along the edges and in-between each segment. This helps to get the juices flowing and also leaves it more easy to scoop and eat when it's done!

·         Arrange banana slices over the tops of each half of grapefruit.

·         Drizzle 1/2 tbsp. honey over each grapefruit and sprinkle with a pinch of cinnamon.

·         Bake under the broiler for about five minutes. Keep a watch though, you don't want them to burn!

·         Remove from the oven carefully once done.

·         Cool slightly and serve warm.

Broiled Banana & Honey Grapefruit — The Skinny Fork

Bananas Foster – refined sugar free

Ingredients

·         2 bananas - ripe but still firm

·         2 ½ tablespoons butter

·         ¼ cup coconut sugar or brown sugar

·         1 pinch salt

·         1 tsp vanilla extract

·         ½ teaspoon ground cinnamon

·         2 ½ tablespoons rum

·         sour cream whipped cream or ice cream to serve

Instructions

·         Peel the bananas, then cut them in half crosswise and lengthwise.

·         In a medium skillet add butter along with the coconut sugar, salt vanilla and cinnamon.

·         For the coconut sugar to melt nicely, we need to add it to a cold pan.

·         Put on medium heat and let melt gently, then cook about 2 minutes until bubbly and thickened. Don’t worry if it looks plasticy and does not come together right away. It will once the bananas go in and the rum will bring it together. 

·         Place the banana quarters in the pan, rounded side down.

·         Cook until the bananas begin to soften, 2 to 3 minutes.

·         Turn the bananas onto their flat sides. 

·         Now for the fun part! Very carefully, add the rum, making sure not to drip any on the stove or the sides of the pan. Stand back from the pan and use a stick lighter to ignite the alcohol. Use extreme caution to stay away from the flame!

·         Allow the alcohol to burn off, then continue cooking, stirring and flipping the bananas until the sauce is thickened and the bananas are tender. This takes about 3 minutes.

·         To serve, place the bananas in a dish and top with a big scoop vanilla ice cream.

·         Pour over the remaining sauce and serve warm.

Healthier Banana Foster Recipe (refined sugar-free)