Recipes for Thursday March 5th, 2026
- 2 days ago
- 12 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Family-Friendly Roasted Broccoli and Celery Root
For the grownups: this meatless main dish combines roasted vegetables and pistachios with tangy Greek yogurt and small ribbons of basil. Make it vegan by substituting a plant-based yogurt.
Serve with a small side of gluten-free pasta tossed in extra virgin olive oil to round out the meal.
Prep Time 15 mins Cook Time 25 mins Assembly Time 5 mins Total Time 45 mins Servings: 2
Ingredients
1 medium head (¾ to 1 lb) broccoli, cut into florets, stems peeled and chopped
2 tablespoons avocado oil, divided
Salt and pepper
1 medium (¾ pound) celery root, peeled and cut into ½-inch slices
6 to 8 basil leaves
½ cup plain Greek yogurt
¼ cup chopped pistachios
Directions
Preheat oven to 420°F. Toss broccoli with 1 tablespoon of avocado oil on rimmed baking sheet; season with salt and pepper. Position on top rack and roast 15 minutes. Stir and return to oven for 10 minutes until golden brown.
Meanwhile, heat an ovenproof pan over medium-high and add remaining 1 tablespoon of avocado oil. Cook celery root 3-5 minutes per side, until a golden color develops. Transfer pan to bottom rack of oven and cook 8-10 minutes until tender. Alternately, if pan is not ovenproof, transfer celery root to preheated baking sheet and roast until tender.
Stack basil, with the largest leaf on the bottom to hold the smaller leaves. Roll the stack lengthwise, and slice crosswise with a very sharp knife. Fluff out into ribbons.
Spoon ¼ cup yogurt onto each plate and spread with back of spoon. Arrange celery root rounds and broccoli over yogurt. Sprinkle with chopped pistachios and basil ribbons.
Notes
Make it kid-friendly:
• Lean into the gluten-free pasta as the main dish for the kids. Let them experiment with the other flavors and textures of the meal. Nothing should be mandatory; this is all about exploration.
• Serve yogurt in bowls with spoons instead of on the plate. Many children like the tangy flavor of plain yogurt, and whole milk yogurt often has a milder flavor than reduced-fat varieties. Our youngest recommends using yogurt as a dip for the pasta.
• Some kiddos prefer raw vegetables to cooked ones, so reserve a half-cup of broccoli florets for each child. Also let them try the roasted broccoli and celery root, but don’t make anyone finish anything. The point is to develop a taste for new foods.
• Although the recipe includes chopped pistachios, leave them whole for the kids to shell on their own. Provide both whole basil leaves and basil chiffonade—ribbons are fun!
Entrée # 2
Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
Be prepared to love this salad of crisp greens, walnuts and lemony Dijon dressing. It tastes like a healthy, crunchy Caesar.
Servings 2-4
Ingredients
For the Salad
1 cup walnuts, chopped, plus more for serving
12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding)
1 large bunch (about 12 oz/340 g) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing)
1 cup coarsely grated Parmigiano Reggiano cheese plus more for serving
For the Dressing
¼ cup fresh lemon juice, from about 2 lemons
½ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Preheat the oven to 350°F/175°C and set an oven rack in the middle position. Line a baking sheet with aluminum foil or parchment paper for easy clean-up. Bake the walnuts for 5 to 8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
Make the dressing: In a small bowl, whisk together the lemon juice, oil, mustard, shallot, garlic, salt, and pepper.
Assemble the salad: Combine the Brussels sprouts and kale in a large bowl and pour the dressing over top. Toss to combine. Add most of the walnuts and cheese and toss again. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to blend and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and sprinkle more walnuts and cheese over top, if you like. Serve at room temperature.
Entrée # 3
Eggplant Potato Stew Recipe
This thick and hearty Potato Stew recipe features tender potatoes, delicious aromatics, and also some chewy eggplants for a wholesome dinner meal. It's incredibly easy to make and can be ready in just under an hour, making this is the ultimate vegan stew.
Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings: 4
Ingredients
1 medium eggplant diced into small chunks
½ teaspoon salt
¼ c tamari or soy sauce use reduced sodium version if possible
¼ teaspoon powdered ginger
4 tablespoon extra-virgin olive oil plus extra (use water if oil-free)
¾ c cold water or vegetable broth
1 large onion diced
1 large carrot diced or cut into rounds
4 medium potatoes peeled and diced
½ teaspoon herbes de Provence or Italian seasoning or any other dried herbs
¼ teaspoon pepper
4 tablespoon cilantro or parsley for serving
Instructions
Place the eggplant in a large bowl and sprinkle with salt. Stir and let it sit for 10 minutes. This will get rid of the bitterness. Don’t rinse.
Mix Tamari and ginger in a small bowl, dilute the ginger powder in Tamari or soy sauce.
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and sauté, stirring occasionally, for 5 minutes. Add the carrot and sauté for another 5 minutes.
Add the potatoes and cook for 10 minutes, stirring from time to time. Stir in the eggplant, cold water, tamari mixture, herbes de Provence, and pepper. Bring the stew to a boil, then reduce the heat to low. Cover with a lid and simmer for 15 minutes or until the potatoes are soft.
Serve eggplant stew immediately with a sprinkling of cilantro or parsley.
Sides
Side/Appy #1
Lemon honey glazed carrots
Prep Time: 5 mins Cook Time:20 mins Total Time:25 mins Servings:4
Ingredients
1-pound peeled carrots
water to cover
¼ cup butter
2 ½ tablespoons honey
1 tablespoon lemon juice
⅛ teaspoon ground ginger
Directions
Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickens, about 5 minutes more.
Side/Appy #2
Celeriac & Garlic Mashed Potatoes
Ingredients
3 medium potatoes, peeled and cubed
1 large celery root, peeled and chopped
3 garlic cloves, peeled
2 tablespoons butter
2 tablespoons 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced chives
Directions
Place the potatoes, celery root and garlic in a Dutch oven, cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 15 minutes. Drain; cool slightly.
Mash vegetables with butter, milk, salt and pepper. Stir in chives and serve.
Side/Appy #3
Nutty Spiced Celeriac & Kale Stir-fry
Prep: 15 mins Cook: 35 mins
Ingredients
2 TBSP peanuts
2 TBSP sunflower seeds
1 celeriac-peeled and cut into ¼ “ sticks
1/3 cup quinoa
½ tsp cayenne pepper
½ tsp cinnamon
1 lemon – juiced and zested
1cup kale - shredded
1 3/4 cups boiling water- divided
1 tbsp olive oil
Sea salt and freshly ground pepper
Instructions
Tip the peanuts into a frying pan with the sunflower seeds. Toast over a medium heat for 2-3 mins till golden and nutty smelling. Shake the pan often to stop them burning. Peanuts have skins, so after toasting, leave to cool for a few mins, then rub off any skins. Roughly chop the peanuts and sunflower seeds and pop in a bowl.
Peel celeriac and give it a good wash. Cut the celeriac into ¼” thick slices, then chop the slices into ¼” wide sticks.
Rinse the quinoa under cold running water to rinse off the bitter coating. Add it to 1-1/4boiling water. Pop on a lid and cook for 15 mins till the water is absorbed.
Meanwhile, heat your frying pan for 1 min over a medium heat. Add 1 Tbsp oil and the celeriac sticks. Cook for 6-7 mins till they start to color. Sprinkle in ½ tsp each of the cayenne pepper and cinnamon. Toss together.
Pour 1/2 cup boiling water into the frying pan. Zest and juice the lemon and add that too. Cover and cook for 10 mins till the celeriac sticks are tender.
Finely shred the kale, removing any tough stems. Once the celeriac has cooked for 10 mins, add the kale and fold through. Add a splash more water if necessary. Cover and steam for 3 mins.
Stir through the cooked quinoa, peanuts and sunflower seeds. Taste for seasoning. Add a little more cayenne for extra heat if you like. Serve straight away.
Side/Appy #4
Honey Mustard Brussels Sprout Slaw
Prep Time: 20 mins Cook Time: 5 minutes Total Time: 25 minutes Yield: 4 substantial side salads
This delicious slaw recipe features shredded Brussels sprouts tossed with tangy honey mustard dressing, toasted almonds and dried cherries (or cranberries)..
Ingredients
Coleslaw
1 pound Brussels sprouts
⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
⅓ cup tart dried cherries or cranberries, chopped
⅓ cup finely shredded Parmesan cheese
Honey mustard dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
¼ teaspoon fine sea salt
Instructions
Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste and add another pinch or two of salt if it needs a little something more.
Serve immediately or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
Side/Appy #5
Herb-Roasted Apples, Onions, and Carrots
Herb-Roasted Apples, Onions and Carrots are the perfect side dish to complement anything from roast chicken to pork chops.
Prep Time 10 mins Cook Time 45 mins Total Time 55 mins Serves: 4
Ingredients
2 large red onions cut into wedges
8 carrots cut into 2 inch pieces
4 apples cut into wedges
2 cloves garlic grated
1 tablespoon extra virgin olive oil
2 teaspoons Herbes de Provence
½ teaspoon salt
¼ teaspoon pepper
Instructions
Pre-heat your oven to 375 degrees and prepare a cookie sheet with tin foil and spray with non-stick spray.
Place all ingredients in a large zip-lock bag or bowl and mix well ensuring all ingredients are evenly coated with oil and spices.
Place apple, onion, and carrot mixture in a single layer on the prepared cookie sheet.
Bake for 45 minutes or until onions are caramelized and carrots are tender.
Side/Appy #6
Baba Ganoush (Eggplant Dip)
Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Servings 4 to 8
Ingredients
1 to 2 globe eggplants (totaling 2 pounds or 900g)
3 tablespoons extra virgin olive oil
2 to 3 tablespoons roasted tahini (sesame paste)
1 to 2 garlic cloves (more or less depending on how garlicky you want your baba ghanoush to be), finely chopped
1/2 teaspoon ground cumin
Juice of 1 lemon (about 2 1/2 tablespoons)
Salt and cayenne pepper to taste
1 tablespoon chopped parsley
Method
Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon).
Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and cool for 15 minutes.
Alternate Grilling Instructions: Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil.
Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skin for 15-20 minutes.
Scoop the eggplant flesh into a large bowl and mash well with a fork.
Add garlic, olive oil, tahini, lemon, and seasoning:
Combine the eggplant, minced garlic, remaining olive oil (about 2 tablespoons), tahini, cumin, 2 tablespoons of lemon juice, salt, and a pinch of cayenne.
Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.
Allow the baba ganoush to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne.
If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.
Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.
Deserts / Beverages
Dessert #1
Carrot Cake Cookies
Serves 12
These carrot cake cookies are soft, moist, and warmly spiced. Made with oat flour, almond butter, and flaxseed, they're (secretly) healthy enough to eat for breakfast or a snack. Top them with cream cheese frosting for a more decadent treat!
Ingredients
2 tablespoons ground flaxseed
5 tablespoons warm water
1 cup oat flour
1 cup additional whole rolled oats
½ cup almond flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon sea salt
1 cup grated carrots, (about 3 medium)
½ cup almond butter
¼ cup coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
⅓ cup chopped walnuts or pecans
1/2 recipe Vegan Cream Cheese Frosting, below(optional)
Instructions
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a medium bowl, combine the carrots, almond butter, coconut oil, maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake one sheet at a time, for 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
When cookies are completely cool, pipe with cream cheese frosting, if desired.
Notes
These carrot cake cookies are soft and puffy, almost like a muffin top. The amount they puff up varies based on the exact ingredients you use.
Vegan Frosting
Prep Time: 10 mins
This vegan cream cheese frosting is just as creamy, sweet, and tangy as the classic kind, but it's totally dairy-free! Slather it on my pumpkin bars, carrot cake, or vegan carrot cake, or any treat you like.
Ingredients
4 ounces vegan cream cheese*
1½ tablespoons vegan butter, slightly softened
2 cups powdered sugar, more for a stiffer frosting, sifted if lumpy
⅛ teaspoon pure vanilla extract
Instructions
In a large bowl, beat the cream cheese and butter with an electric mixer until smooth.
Add the vanilla and powdered sugar and mix until smooth. If you prefer stiffer frosting, beat in additional powdered sugar, 1 tablespoon at a time, until it reaches your desired consistency.
Dessert #2
Banana Lemon Orange Smoothie Recipe
PREP TIME: 5 Minutes YIELD: 2 Servings
Variation #1 – Base Smoothie
2 ripe bananas, sliced, frozen
1 lemon (fresh juice and finely grated zest)
2 peeled oranges
2 cups of cold water
(Optional) 1/2 a cup of unsweetened plant-based yogurt
Variation #2 – Refreshing Summer Smoothie 🌞
2 ripe bananas, sliced, frozen
1 lemon (fresh juice and finely grated zest)
2 peeled oranges
2 cups of iced tea
1/2 cup of pineapple juice
2 tablespoons of flaxseeds
1/2 cup of Greek yogurt
(Optional) 1/2 cup of ice cubes or crushed ice
Instructions
☝️ Place all ingredients in a blender and blend until smooth.
✌️ Pour into glasses and decorate with some leftover ingredients.
Tips❄️ Add at least one frozen ingredient or a handful of ice cubes to make your smoothie extra creamy and thick!
💧 Add more water to reduce the thickness of your smoothie!
Dessert #3
Wild Apple Crumb Pie
Prep Time 20 minutes Cook Time 40 minutes Total Time1 hour Yield: 8
Ingredients
1 bottom pie crust
1/2 cup unrefined dark brown sugar (or less depending on sweetness of apples)
5 cups of wild apples, slice, peeled, cored, bad spots removed
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup flour
1/3 cup unrefined brown sugar
6 tbsp butter
Instructions
Preheat the oven to 400F.
Mix the 5 cups of apples, 1/2 cup of brown sugar, cinnamon, and nutmeg in a bowl.
Pour it into the pie shell.
In a different bowl, mix the 1/3 cup brown sugar and 3/4 cup flour.
Cut in the butter until it resembles fine crumbs.
Sprinkle the topping over the apples in the pie crust.
Bake for about 35-40 minutes or until the top is golden brown.
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