Recipes for Thursday March 19th, 2026
- 2 days ago
- 11 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Kale Carrot and Broccoli Stir-Fry
Learn how to make a healthy vegetarian kale carrot and broccoli stir-fry in just minutes! Perfect for a quick lunch or dinner for two!
Ingredients
1 tablespoon grape seed oil
2-½ cups kale chopped
1 cup sliced carrots
1 cup broccoli florets
½ red bell pepper sliced thin
8 oz. sliced water chestnuts drained
¼ cup green onions sliced and divided
2 teaspoons rice wine vinegar
2 teaspoons lower-sodium soy sauce
1 teaspoon peeled and minced fresh ginger
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon sesame oil
1 tablespoon hoisin sauce
1 teaspoon sesame seeds
Instructions
To make the sauce combine, 1 tablespoon finely chopped green onions, 2 teaspoons rice wine vinegar, 2 teaspoons lower-sodium soy sauce, 1 teaspoon peeled & minced fresh ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon honey, 1 tablespoon hoisin sauce. Mix together and set to the side.
Heat the wok on high heat. Pour the grape seed oil in the wok and swirl. Heat for one minute and then place the kale, broccoli, carrots, and red bell pepper in the wok with 2 tablespoons water. Mix well and place a lid and cook for 3 minutes (stirring occasionally--this will help steam the vegetables).
Add the water chestnuts and continue cooking vegetables and mixing the vegetables around the wok so that they don't burn. Once the vegetables are al dente (about 5-7 minutes total) pour in the sauce. Mix constantly until everything has been coated with sauce. Cook for one 1 minute, remove from heat. Plate and sprinkle the remaining green onions and sesame seeds on top. Enjoy.
Entrée # 2
Walnut, Pear, & Avocado Bowl
Total Time 40 Mins. Serves 6
Ingredients
Dressing
1/4 cup lime juice
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons water
1 1/2 tablespoons canola oil
1 1/2 teaspoons garlic salt, or to taste
1/2 of a firm but ripe pear, peeled and cubed
1/4th of a firm but ripe avocado
Freshly ground pepper to taste
Bowl
3 cups precooked chilled quinoa (1 lb 4 oz.)
2 cups small torn pieces kale
1/2 cup small thin slivers red onion
1 large firm but ripe pears, cored and sliced
1 1/4 of firm but ripe avocados, cut into bite-size cube
3/4 cup very coarsely chopped California walnuts, toasted
Torn fresh cilantro leaves (garnish)
Preparation
Puree all dressing ingredients except pepper in a small blender until smooth.
Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
Place a slightly heaping 3/4 cup of quinoa mixture into 6 bowls.
Top each with 1/4 of a sliced pear, 1/6th of the diced avocado,
1 1/2 tablespoons red onion and 2 tablespoons walnuts.
Garnish with cilantro leaves.
Recipe Note
1 cup quinoa cooked in 1 1/2 cups water or vegetable broth
may be substituted for the precooked quinoa.
Entrée # 3
Chunky Red Cabbage Soup
This red cabbage soup is made with simple vegetables for added flavour and texture and herbs for freshness. It's sweet and tangy, hearty and nutritious, easy to make and ready in just over 40 minutes.
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes 6 -8 servings
Ingredients
10.58 ounces (300 g) red cabbage
8.82 ounces (250 g) potatoes peeled, cubed
1 red onion finely chopped
1 medium carrot peeled, diced
1.41 ounces (40 g) celery root/celeriac small piece, peeled, diced
½ medium leek cut lengthwise, finely chopped
1.76 ounces (50 g) spinach finely chopped
2-3 tablespoons parsley, dill and chives each, finely chopped
1 bay leaf
2 allspice berries or ¼ tsp ground
1½-2 tablespoons balsamic vinegar add to taste
1 tablespoon butter any
1 garlic clove crushed
1½ tablespoons olive oil
6¼ cups (1½ ml) stock vegetable or chicken
Sea salt and pepper to taste
Instructions
Sautee vegetables: To the pot add the oil, bay leaf, allspice, onion, leek and red cabbage. Stir and cook over a medium heat for about 5 minutes stirring often.
Cook soup: Add the carrot, celery root, potato and stock, then stir, cover and bring to the boil. Lower the heat and simmer for about 25 minutes (or until the vegetables are fully cooked) stirring occasionally.
Finish off: Add the spinach, herbs, garlic, 1 tablespoon of balsamic vinegar, butter, and season to taste. Add a little more stock if needed. Cook for 2 more minutes.
Serve: Remove from the heat, adjust the seasoning, add more vinegar, if required, then serve.
Sides 1 - 3
Side/Appy #1
Broccoli Kale Cilantro Sambol (Salad)
Prep Time: 15 minutes Total Time: 15 minutes Servings: 6 -8 servings
Cilantro, broccoli and kale are the stars of this delicious Broccoli Kale Cilantro Sambol (Salad). It pairs well curries and rice just as well as it would pair with burgers and fries.
Ingredients
1 cup kale
1 cup loosely packed cilantro
1 cup broccoli
1/2 red onion
2 tbsp shredded coconut unsweetened
2 tsp lime juice
1 jalapeno optional
salt and pepper to taste
Instructions
Wash and dry kale, cilantro and broccoli.
Then, finely chop kale, cilantro and broccoli and place in a bowl.
Also chop up the red onion and place in the bowl, along with the shredded coconut.
If using the jalapeno, you can use less of the seeds to keep this salad less spicy. If you like it spicy, then wash, dry jalapeno and chop it up well and add to the bowl.
Drizzle with lime juice and mix until all ingredients are well combined. Then, sprinkle with a few pinches of salt and pepper (or to taste) and enjoy.
Side/Appy #2
Cilantro Lime Slaw
Yield:8 servingsPrep:20 min
Ingredients
1-1/2 teaspoons grated lime zest
1/4 cup lime juice
2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons canola oil
1 small head red cabbage (about 3/4 pound), shredded
1 cup shredded carrots (about 2 medium carrots)
2 green onions, thinly sliced
1/2 cup fresh cilantro leaves
Directions
Whisk together the first 7 ingredients until smooth. Gradually whisk in oil until blended. Combine cabbage, carrots and green onions; toss with lime mixture to lightly coat. Refrigerate, covered, 2 hours. Sprinkle with cilantro.
Side/Appy #3
Roasted Asparagus & Carrots
Quick and easy – Just 10 minutes of prep and 25 minutes in the oven. (Serves 4)
Ingredients
1 bunch of asparagus, woody ends trimmed
4 large carrots, peeled and sliced into sticks
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Optional: Grated Parmesan cheese, for serving
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or foil for easy cleanup.
Spread the asparagus and carrot sticks out on the baking sheet.
Drizzle with olive oil and sprinkle with garlic, thyme, salt, and pepper.
Toss everything together until the vegetables are evenly coated.
Arrange the veggies in a single layer, this helps them roast rather than steam.
Roast in the oven for 20–25 minutes, tossing once halfway through.
The carrots should be tender and slightly golden, and the asparagus crisp tender.
Transfer to a serving platter and top with freshly grated Parmesan, if desired.
Serve hot as a side with your favorite main dish.
Chef Tips for Success
Trim asparagus correctly: Bend a stalk—where it snaps naturally is where you should trim the rest.
Uniform carrot size: Cutting the carrots into even sticks ensures they roast at the same rate as the asparagus.
Single layer is key: Overcrowding leads to steaming, not roasting.
Want extra crispness? Try broiling the veggies for the last 2–3 minutes.
Sides 4 - 6
Side/Appy #4
RED RUSSIAN KALE AND PEA SOUP
makes 6-8 servings
Ingredients:
1 red onion, diced
1 16oz bag of frozen peas
1 bunch of Red Russian Kale (or any leafy green), stems removed, roughly chopped
2 cloves garlic, minced
1-2 T olive oil
1 tsp Bragg Liquid Aminos
1 tsp Liquid Smoke
2 tsp thyme
1 ½ tsp salt
1 tsp cumin
½ tsp paprika
dash of pepper
3 cups vegetable broth
3 cups water
1 T nutritional yeast (optional)
Instructions:
Heat olive oil in large pot over medium heat. After about 30 seconds, add onion and cook until translucent, stirring occasionally. Add garlic and cook for about 2 more minutes. Add peas, Bragg Liquid Aminos, and liquid smoke. Mix to combine. Mix in all the spices.
Let the peas cook for about 5 minutes, stirring occasionally to prevent sticking, then add the kale. Add the water and vegetable broth, and stir to combine. Put a lid on the pot and bring to a boil. Once it is boiling, reduce to a simmer and tilt the lid on the pot so that there is a little crack for steam to get out. Let it simmer for about 20-30 minutes, then remove from heat.
If you have an immersion blender, use it to pureé the soup to your desired consistency. If you only have a standing blender, add the soup to the blender in batches and blend until all of the soup is pureed. At this point, you can add in the Nutritional Yeast, which will give it a thicker, slightly cheesy taste. You can also add salt and pepper to taste. Pour into bowls and serve.
Side/Appy #5
Loaded Mexican Kale Salad with Honey Lime Vinaigrette
Prep Time:20 mins Total Time:20 mins 6 servings
Ingredients
Salad
8 cups kale, shredded, washed & dried
11.5 oz can of corn drained & rinsed
15 oz can of black beans drained & rinsed
⅓ cup red onion diced
½ cup cilantro chopped; loosely packed
1 cup cherry tomatoes halved
1 bell pepper diced
1 large avocado cubed
1 cup tortilla strips
Honey-Lime Vinaigrette
▢3 tablespoons olive oil
▢3 tablespoons white wine vinegar
▢1 tablespoon honey
▢½ lime zested
▢½ teaspoon Dijon mustard
▢salt and pepper
Instructions
Salad
Place washed & dried kale into a large bowl. Massage with your hands for 3-5 minutes, until soft and sort of wilted.
kale in salad spinner filled with water
Combine salad - Add all other salad ingredients, including corn, black beans, red onion, cilantro, cherry tomatoes, red pepper, avocado, and tortilla strips.
Vinaigrette - Shake vinaigrette ingredients together, then pour over the salad.
Serve - Toss everything up until well combined, and serve!
Tips:
To Meal Prep:
Store the avocado, cilantro and tortilla strips separately
Store rest in 1 pint mason jars for up to 4 days. Layer in the following order: vinaigrette on the bottom, beans, corn, kale, bell peppers, onions, tomatoes on the top.
To serve: shake out the jar into a bowl. Top with tortilla strips and freshly cut avocado and cilantro. enjoy!
Side/Appy #6
Chili Lime Roasted Asparagus
Yield: 2 servings
A Mexican inspired asparagus is flavored with chili powder and lime juice and zest. A naturally vegan and gluten-free asparagus recipe ready in twenty minutes.
Prep Time 5 minutes Cook Time12 minutes Total Time17 minutes
Ingredients
1 pound asparagus
2 tablespoons olive oil
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon fine sea salt
1 tablespoon lime juice
2 teaspoons lime zest
Instructions
Preheat the oven to 450 degrees.
Rinse the asparagus, pat dry and trim the ends. In a small bowl whisk together the olive oil, chili powder, garlic powder, salt, lime juice and lime zest.
Spread the asparagus on a sheet sheet and pour the chili lime mixture over top. Toss the asparagus lightly and organize the spears to lay them flat.
Roast for 12 minutes or until bright green and browned slightly.
Enjoy hot out of the oven.
Deserts / Beverages
Dessert #1
Pear, Honey and Avocado Smoothie
Total Time: 5 minutes Yield: 2 1/4 cup
This pear, honey and avocado smoothie is paleo friendly, gluten-free, dairy-free and delicious. It’s loaded with fiber and healthy fat!
Ingredients
1 ripe juicy pear, cored and cut into chunks
1/2 ripe avocado, pit and skin removed
3/4 cup unsweetened almond milk
2 teaspoons honey
1 cup ice
Instructions
Combine pear, avocado, almond milk and honey in a blender. Add ice, cover and puree until no chunks of ice remain, 30 to 45 seconds.
Notes
To make this vegan, substitute maple syrup for honey.
Adding Protein Powders
We like unflavored collagen peptides. For a sweeter option, you can use vanilla whey protein powder. If you are using a flavored protein powder, add honey only to taste. You may not need any as lot of them are pre-sweetened.
Dessert #2
Avocado Banana Muffins
Avocado and Banana muffins are a delicious, low sugar muffin which are perfect for kids
Prep Time7 mins Cook Time 25 mins Total Time32 mins
Ingredients
1 ripe avocado
150 g ripe banana approx. 1-2 small bananas (weighed with skin on)
2 eggs
2Ttablespoons honey -Can be substituted with maple syrup
1 teaspoon vanilla
1.5 Cups plain flour
2 teaspoons baking powder
¼ cup dark choc chips (optional)
Instructions
Add the avocado, banana, eggs, honey and vanilla to a food processor or blender
Blitz until smooth
In a large bowl sift the flour and baking powder, or just make sure you fork through the baking powder, so it is well mixed
Add the avocado and banana mix to the dry ingredients including chocolate chips and
mix gently until just combined (this is the secret of a good muffin texture, do not over mix them)
Spoon into a greased or lined 12-hole muffin tin
Bake at 350* F for 20-25 mins
Leave to cool in the tray before you attempt removing them
Notes
If your kiddos are under 1 yr, sub the honey for maple syrup, regular sugar, or even try it with no sweetener at all
This recipe is dairy free if the choc chips are dark chocolate and dairy free
I have tested this recipe with a gluten-free baking mix, and it worked well. The baking mix was based on potato flour but also had other ingredients.
I find these muffins can brown quite quickly if the oven is too hot.
Dessert #3
Banana and pear loaf with fudgy caramel icing
Time:1-2 hoursServes:6
This cake is excellent on its own, simply dusted with icing sugar, but for an indulgent treat, try penuche icing: a rich, caramel-flavored frosting made from brown sugar, butter, milk and icing sugar. With its smooth, fudge-like texture and warm, butterscotch notes, it just takes everything up a notch.
Ingredients
FOR THE CAKE
1 ¾ cup plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
3 large eggs
½ cup caster sugar
1/2 light brown sugar
¾ cup sunflower (or another neutral) oil
1 large, mottled banana (about ½ cup after peeling), mashed
1 tsp vanilla extract
2 small, just-ripe pears, peeled, cored, then chopped into roughly 1.5cm pieces (about 200g)
FOR THE PENUCHE ICING if using
¼ cup unsalted butter
¼ cup light brown sugar
1½ tbsp milk
1 cup icing sugar, sifted
½ tsp vanilla extract
generous pinch of flaky sea salt
Instructions
For the cake
Preheat the oven to 375* Line the base and sides of a standard loaf-tin (about 20cm x 10cm) with baking paper, leaving an overhang on the long sides with which to lift out the cake later.
Sift the flour, baking powder, bicarbonate of soda, salt and spices into a large bowl and set aside.
In a separate, medium bowl, whisk the eggs and sugars until blended and creamy, then whisk in the oil until combined. Add the banana and vanilla, whisk to incorporate, then pour into the bowl with the dry ingredients. Stir gently with the whisk until fully combined, then scrape the batter into the lined loaf-tin.
Scatter the pears evenly on top of the batter, then place the cake into the oven; the fruit will “sink” as the cake bakes. Bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the loaf tin from the oven and place on a wire rack to cool for a few minutes, then lift out the cake and allow to cool completely on the rack.
Once cooled, transfer the cake to a serving plate and make the icing.
For the icing
Put the butter in a small saucepan and place over medium heat. When melted, add the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble (about 2 minutes). Stir in the milk and bring the mixture back to a boil before removing from the heat.
Set aside to cool for about 10 minutes, then whisk half of the sifted icing sugar into the mix and beat to incorporate. Add the vanilla, salt and the remaining icing sugar and continue to beat with the whisk until smooth and creamy.
Spoon the icing on top of the cake; it will set quickly so you’ll need to work swiftly. Cut the cake into thick slices and serve.
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