Recipes for Thursday March 26th, 2026
- 3 days ago
- 14 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
A Big Thank You to Our Recipe Creators!
We appreciate the hard work of all the authors behind this week’s healthy recipes. We encourage you to visit their websites and give them your support. Thank you!
Sign Up for a Weekly or Bi-Weekly Organic Basket!
Entrees
Entrée # 1
Lentil Stew with Red Chard & Roasted Eggplant
Makes 2-3 servings
Ingredients
1 tbsp olive oil
1 onion, chopped
1/2 cup lentils, rinsed and picked over for stones and debris
1 14.5-oz can diced tomatoes
1 1/2 cups diced eggplant
2 cups chopped red chard, stems and leaves
1 cup chicken (or vegetable) stock
1/2 tsp salt
Instructions
Heat olive oil in a large pan over medium heat. Add onion and stir to coat with the oil. Cook on medium to medium low until browned, stirring occasionally, about 30 minutes.
Meanwhile, place lentils in a pan and add enough water to cover by an inch. Bring to a boil then simmer, covered, until tender, about 20 minutes. Drain and set aside.
While the lentils are cooking, drizzle the eggplant with olive oil, sprinkle with salt, and roast until golden. I did this in my toaster oven and it took about 10 minutes, turning the pieces halfway through.
When the onions are browned, add the tomatoes, roasted eggplant, lentils, and chard. Stir together then add the stock and salt. Cover and bring to a boil, then lower the heat and simmer about 20-25 minutes.
Serve with brown rice or whole grain bread.
EDIT: I ate some of the leftovers with a little hot kimchi and it was very tasty. It would also be good with a little hot sauce.
Entrée # 2
Rutabaga Apple Hash with Carrot Puree and Candied Pumpkin Seeds
Cook time 40 min Serves 6
INGREDIENTS
10 oz carrots
1 onion
1 apple
12oz rutabaga
1 cup pumpkin seeds
4 tsp agave
1 tsp cayenne pepper
2 tbsp hemp seeds
2 tbsp vegan butter
1tbsp apple cider vinegar
5oz baby spinach
1tsp olive oil
salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 350°F. Set a small saucepan of water on to boil. Rinse and dry the produce. Peel and roughly chop the carrots. Peel and thinly slice the onion. Peel and core the apple, then slice into wedges.
Add the rutabaga to the boiling water and cook until tender, about 8 to 10 minutes. Drain, set rutabaga aside
Return the saucepan to heat with 1 inch of water. Add the chopped carrots to the water, bring to a boil, cover, and cook until the carrots are fork-tender, about 10 to 12 minutes. Reserve ¼ cup cooking liquid and drain the carrots.
Add the pumpkin seeds to a baking sheet and toss with just 2 tsp of the agave, as much or as little cayenne pepper as you’d like, hemp seeds, and a pinch of salt. Toss seeds well to combine and bake until browned and crisp, about 4 to 7 minutes.
Place a large nonstick skillet over medium heat with just 1 tbsp vegan butter. Once melted, add the sliced onion and cook, stirring occasionally, until lightly browned, about 4 to 6 minutes.
Add the cooked rutabaga, apple, and apple cider vinegar, and cook until no liquid remains, about 1 minute. Reduce heat to low, cover, and cook until rutabaga is tender, about 5 to 7 minutes.
Add the carrots, reserved cooking liquid, remaining vegan butter, remaining agave, and a pinch of salt and pepper to a blender. Blend carrots until smooth.
Divide the carrot purée between large plates and top with rutabaga apple hash. Return the large skillet to medium-high heat with 1 tsp olive oil. Add the baby spinach, sprinkle with salt and pepper, and cook until just wilted, about 1 minute. Serve spinach alongside hash and top everything with candied pumpkin seeds.
Entrée # 3
Dandelion and Bean Stew
Serves 4
Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 bunch dandelion greens, washed thoroughly and chopped
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, with juice
4 cups vegetable broth or water
½ cup fresh or 1 teaspoon dried Italian herbs (like a mix of oregano, basil, and thyme)
Salt and pepper, to taste
Red pepper flakes, optional for a spicy kick
Parmesan cheese, grated, for serving (optional)
Crusty bread, for serving
Instructions:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add Greens and Tomatoes:
Stir in the chopped dandelion greens and cook until they begin to wilt, about 2-3 minutes.
Add the diced tomatoes with their juice, stirring to combine.
Simmer the Stew:
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
Add the drained cannellini beans and dried Italian herbs. Season with salt, pepper, and red pepper flakes if using. Stir well.
Let the stew simmer gently for about 15-20 minutes to allow the flavors to meld together and the greens to become tender.
Taste and adjust the seasoning as needed. If the stew is too thick, add more broth to reach your desired consistency.
Ladle the stew into bowls and sprinkle with grated Parmesan cheese if desired.
Serve hot with slices of crusty bread on the side to soak up the delicious broth.
Sides 1 - 3
Side/Appy #1
Cheesy Rutabaga, Bread & Beer Bake with Vinegary Greens, Toasted Mustard Seeds, and Horseradish
Cook time approx..1 hr Serves 12
Ingredients
2.2 pounds (1 kg) rutabaga, peeled and ends removed
1 pound (400 g) cheese (I use an equal mix of Norvegia (Norwegian white cheese), cheddar, blue cheese, and Jarlsberg – feel free to use what you have available, but please don’t skip out on the blue cheese unless you absolutely must)
1 large baguette
1 ¼ cups (300 ml) heavy cream
1 cup (240 ml) pale ale
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon nutmeg
1 garlic clove, minced
For the Vinegary Greens:
4 tablespoons oil
4 garlic cloves, minced
1 pound (400 g) baby spinach leaves or greens
Salt and pepper, to taste
White vinegar, to taste
Brown mustard seeds, toasted
Horseradish, grated
Instructions
Preheat the oven to 425°F / 220°C .
Cut the rutabaga into small cubes, about ¾-inch / 2 cm. Place the cubes into a casserole dish (I use an 8 x 12 in /20 x 30 cm). Add in ¾ of the cheese, reserving the rest for later, and mix with the rutabaga cubes. Spread everything evenly in dish
Slice the baguette (I used 12 slices for this dish, but you may need more or less, depending upon the size of your casserole dish). Bake in the oven for about 10-12 minutes, until toasted.
Meanwhile, whisk the heavy cream, pale ale, spices, and garlic together. Warm the mixture in a saucepan over medium heat. Warming the mixture first makes the whole cooking process go by much faster once everything is in the oven. Remove and pour over the rutabaga and cheese.
Cover the casserole with foil and bake in the center of the oven for 40 minutes. After 40 minutes, take the casserole out and remove the foil. Place the baguette slices on top, pressing them a little into the sauce and turning them over so every part of them gets some of the sauce. Layer them across the top and sprinkle on the remaining cheese.
Add a little butter to your foil to prevent the cheese sticking to the foil when it cooks, and place over the top of the casserole again. Bake 25 minutes. Remove the foil and then bake for a final 10 minutes to get the top crispy.
To make the vinegary greens, heat the oil in large saucepan. Add in the garlic and cook just until it begins to brown. Add the spinach leaves or other greens and stir (you might need to add them in batches depending upon the size of your pan). When they begin to wilt, season with some salt and pepper. Cook until all the liquid has evaporated, stirring often. Remove from the heat and add in the vinegar to taste.
When the casserole is finished, toast some brown mustard seeds in a dry pan. Remove.
Serve the casserole right away alongside the vinegary greens. Garnish with the toasted brown mustard seeds and the grated horseradish.
Side/Appy #2
Butter Lettuce Salad with Pickled Sugar Snap Peas and Homemade Thousand Island Dressing
Total: 1 hr 15 min Active: 20 min Yield: 8 servings
Ingredients
Homemade Thousand Island Dressing:
3/4 cup mayonnaise
2 tablespoons chili sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped sweet pickles or gherkins
2 teaspoons finely chopped capers
Kosher salt and cracked black pepper
Butter Lettuce Salad:
2 heads butter (Bibb) lettuce
1 cup Quick Pickled Sugar Snap Peas, recipe follows
Homemade Breadcrumbs, for serving, recipe follows
Quick Pickled Sugar Snap Peas:
3/4 cup apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole mustard seeds
1 cup snap peas, trimmed
Homemade Breadcrumbs:
1/4 baguette, cubed (about 3 cups)
Olive oil
Kosher salt and cracked black pepper
Directions
For the thousand island dressing:
Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper.
For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.
Quick Pickled Sugar Snap Peas:
You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites.
Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing.
Homemade Breadcrumbs:
Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out. Pulse in a food processor until the bread is in fine crumbs but still has a little texture. Toss with olive oil, salt and pepper. Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes.
Cook’s Note
If using a jar, the shape may cause your snap peas to float to the top. They will sink down and become submerged as they soften in the pickling liquid.
Side/Appy #3
Celery Salad with Apples
This easy celery salad recipe could not be more refreshing! Take this veggie to new heights with apples, Parmesan and a tangy vinaigrette.
Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Yield: 6
Ingredients
8 celery ribs plus ½ cup celery leaves
1 red apple
1 tablespoon white wine vinegar
½ tablespoon Dijon mustard
1 teaspoon maple syrup or sugar
½ teaspoon kosher salt
3 tablespoons olive oil
¼ cup shaved Parmesan cheese
Instructions
Thinly slice the celery ribs. Leave the celery leaves whole. Thinly slice the red apple.
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time.
In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).
Sides 4 - 6
Side/Appy #4
Baked Apples and Rutabaga
One bite of this sweet and savory baked apple and rutabaga won’t be enough. The earthy savory taste of rutabaga is enhanced by the sweetness of apples and fried onions. Perfect served with an egg Sunnyside up or as a dinner side.
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes Yield: 6 servings
INGREDIENTS
4 cups cored then sliced apples*
4 cups thinly sliced rutabaga** ( approx. 1 med. or 1/2 large)
1 medium onion
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon black pepper
INSTRUCTIONS
Preheat oven to 375.
Put large oven safe frying pan in oven with 1 tablespoon oil for 2 minutes. I like to use a
12 inch cast iron pan.
Thinly slice the onion then put in pan and back in the oven so the onions can soften while the oven preheats.
While the onions cook, thinly slice the apples and rutabaga.
Once the oven is preheated, pull the pan from the oven and remove onions and set aside
Layer rutabaga in bottom of pan. Sprinkle with 1/2 the salt and pepper over top.
Put apples on top of rutabaga. Spread the cooked onions across top and add remainder of salt and pepper.
. Cover pan with oven safe lid or foil. Bake 45 minutes.
Side/Appy #5
Dandelion Greens Pesto Pasta
This pesto pasta is a twist on the classic basil version, and let me tell ya, it’s a hit! The dandelion greens give the pesto a bold, earthy flavor. My kids weren’t sure at first, but now they ask for this regularly. It’s great for quick dinners or meal prepping.
Prep Time: 10 minutes Cook Time: 10 minutes Servings: 4
Ingredients:
1 bunch dandelion greens
1/4 cup walnuts or almonds
1/3 cup olive oil
1/4 cup grated Parmesan cheese
2 garlic cloves
1/2 tsp salt
12 oz pasta of choice
Instructions:
Cook pasta according to package instructions. Reserve 1/2 cup of pasta water.
Blend dandelion greens, nuts, olive oil, Parmesan, garlic, and salt in a food processor until smooth.
Toss the cooked pasta with the pesto, adding pasta water as needed for a creamy consistency.
Serve immediately with extra Parmesan on top.
Side/Appy #6
Purple Carrot Hummus Recipe
This creamy hummus recipe uses steamed purple carrots, white beans, dried apricots, and smoky spices. You can make it with any carrot variety!
Prep Time:10 mins Cook Time:10 mins Total Time:20 mins Servings: 12
2 cups sliced purple carrots
1 15-ounce can Great Northern beans - drained and rinsed
5 dried apricots - soaked in hot water for 15 minutes
3 cloves garlic - minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Kosher salt
½ lemon - juiced, more to taste
¼ cup extra virgin olive oil - more as needed
Instructions
First, place the dried apricots in a bowl of very hot water so that they can soak for 15 minutes. Next, prepare the carrots for steaming. Wash them under cold running water, trim, and slice into ½-inch coins.
Fill a large pot with about 1 inch of water, bring to a boil, place a vegetable steamer in the pot, and add the carrots. Cover and cook for 7 to 9 minutes until fork tender. If you do not have a steamer basket, bring ½-inch of water to a boil in a skillet. Add the carrots, cover, and cook for about 5 minutes, then drain.
Add the steamed carrots, rinsed white beans, and soaked apricots (drain them first) to a blender or food processor. Then add the garlic, ground cumin and coriander, salt, and lemon juice. Begin to pulse/blend the mixture, slowly adding the olive oil through the hole at the top of your blender or food processor lid. Blend until the mixture is creamy and smooth, stopping to scrape down the sides as needed. Add more liquid (lemon juice, olive oil, or water) as needed to promote blending.
Serve the hummus with crackers, pita chips, apple slices, or sliced veggies. Enjoy!
Notes
Store the hummus in an airtight container in the fridge for up to 5-7 days.
Feel free to increase the amount of spices for more of a kick.
Deserts / Beverages
Dessert #1
Purple Carrot Cake
Purple Carrot Cake, just as moist and tasty as orange carrot cake, but with reduced sugar, less oil and full of surprising health benefits
Prep Time 25 mins Cook Time 40 mins Total Time1r hr 5 mins Servings12
Ingredients
300 g (11oz/ 2 cups) organic purple carrots (or red/orange carrots) grated
300 g (11oz/ 2½ cups) plain (all-purpose) flour
170 g (6oz/ ¾ cup) soft dark brown sugar muscovado or 'vergeoise' in France
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
3 teaspoon ground gingerbread spice or pumpkin spice/all spice
1 organic orange (unwaxed) zest keep 1 teaspoon for the frosting
3 organic eggs
225 ml (8fl oz/ 0.9 cup) sunflower oil (or other neutral oil)
Cream Cheese Frosting
70 g (2.5oz/ ⅓ cup) butter, unsalted softened
225 g (8oz/ 1 cup) soft cream cheese (full fat) at room temperature
70 g (2.5oz/ ½ cup) icing (confectioner's) sugar
few drops vanilla extract or good pinch of vanilla powder
1 teaspoon organic orange zest
Instructions
Heat oven to 180°C/360°F/160°C fan (Gas 4).
In a large mixing bowl, mix the flour, sugar, baking powder, bicarbonate of soda, spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
Grease a round cake tin or springform tin (23cm/9 inch) and line it with baking parchment. Pour the mixture into the lined tin and bake for 35-40 minutes or until a skewer poked in comes out clean.
Leave to cool in the tin for about 10 minutes, then carefully transfer to a cooling rack.
Optional for a flat cake: using a cake levelling cutter or a good sharp knife, cut the top off the cake then turn the cake upside down directly on to the serving plate.
Cream Cheese Frosting
Beat the butter until creamy, then beat in the soft cheese, icing sugar, orange zest and vanilla.
Either spread the frosting on top of the cake using a palette knife or use a piping bag with a plain or star tip to pipe out your own creative topping.
Dessert #2
Spanish Orange Cake from Valencia
Prep Time 15 minutes Cook Time 50 minutes Servings 12
Ingredients
1 1/2 cups granulated sugar 300 grams
2 tbsp water 30 ml
3 oranges
3 eggs
1/2 cup plain greek yogurt 140 grams
1/2 cup sunflower oil 120 ml
2 cups all-purpose flour 240 grams
2 tsp baking powder 8 grams
1/4 tsp sea salt 1.5 grams
Instructions
Add 1/2 cup (100 grams) granulated sugar into a small fry pan, along with 2 tbsp water and heat with a medium heat, shake the pan so everything is well mixed
Meanwhile, peel 2 oranges and then cut into 1/4 inch (.635 cm) thick rounds
Line an 8-inch (20 cm) round baking pan with parchment paper and grease the sides with nonstick cooking spray
After about 8 minutes and all the sugar has dissolved and you´ve ended up with a dark amber caramel sauce, remove from the heat and add into the baking pan, add the slices of orange over the caramel, all in a single layer
Crack 3 eggs into a large bowl, whisk together, then slowly add in 1 cup (200 grams) granulated sugar while you continue to whisk, once all the sugar has been added, add in the greek yogurt, the sunflower oil and the juice of 1 orange (about 2 tbsp / 30 ml), whisk together until well mixed, then add in the flour, baking powder and salt, mix together until you end up with a thick batter with no lumps
Pour the cake batter into the baking pan, making sure it´s all in a flat layer once poured
Place into a preheated oven, bake only (bottom heat), 180 C - 350 F
After 40 minutes remove from the oven, pierce with a toothpick, if it comes out cleanly the cake is fully cooked through, let it rest for 15 minutes, then place a plate over the pan and flip, remove the baking pan and parchment paper, enjoy!
Dessert #3
Celery Coconut Mousse
A rejuvenating and unique dessert that combines the crispness of celery with the creamy sweetness of coconut. Ideal for summer gatherings or those looking to impress guests with innovative flavors, this dessert is perfect for vegetarians and anyone seeking a light treat after a hearty meal.
Preparation time is approximately 30 minutes, plus additional chilling time.
Ingredients:
1 cup celery, finely chopped
1 cup coconut milk
1/4 cup sugar (adjust to taste)
1 tablespoon gelatin (or agar-agar for a vegetarian alternative)
1/4 cup cold water
1 teaspoon vanilla extract
A pinch of salt
Fresh mint leaves for garnish (optional)
Instructions
In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes until it blooms.
In a saucepan, combine the finely chopped celery, coconut milk, sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring until the sugar is dissolved.
Remove the saucepan from heat and add the bloomed gelatin, stirring until completely dissolved.
Let the mixture cool for about 10 minutes, then pour it into individual serving cups or ramekins.
Place the cups in the refrigerator and chill for at least 2 hours, or until set.
Before serving, garnish with fresh mint leaves for a pop of color and flavor.
Variations and Tips:
For added flavor, consider infusing the coconut milk with lime zest while heating it.
You can incorporate diced fruits like pineapple or mango into the mixture for a tropical twist.
To make the dessert more decadent, fold in whipped cream for a lighter version of the mousse.
Serve with a side of fruit coulis or a sprinkle of toasted coconut flakes for added texture.
This mousse can be made a day in advance, making it a great option for entertaining.
Comments