Recipes for Thursday May 14th, 2026

Delicious Recipes for Your Organic Fruit & Vegetable Basket

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Entrees

Moussaka – Greek Eggplant Potato Casserole

For the vegetables

·         2 large eggplants Plus one extra in case it is needed

·         3 large Yukon gold potatoes Plus one extra in case it is needed

·         ⅓ cup extra virgin olive oil

For the meat ragu

·         1.5 lb ground beef

·         2 tablespoons extra virgin olive oil

·         2 onions medium size, or one large, minced

·         2 garlic cloves minced

·         1 tablespoon tomato paste

·         2 cups crushed tomatoes

·         1 cup red wine

·         1 cinnamon stick or one teaspoon ground cinnamon

·         2-3 cloves or one teaspoon ground cloves

·         1 teaspoon ground cumin

·         1 teaspoon ground nutmeg

For the béchamel

·         5 tablespoons butter

·         6 tablespoons all-purpose flour plus more in case you need to thicken the sauce

·         1 litre whole milk plus one cup in case you need to thin the sauce

·         1 bay leaf

·         1 teaspoon ground nutmeg

·         3 yolks

·         1½ cup Parmigiano Reggiano grated

You also need

·         sea salt

·         freshly ground pepper

Instructions

Prepare the meat ragu

·         Heat two tablespoons of olive oil in a deep large saucepan and brown the ground meat over high heat, stirring and breaking it with a spoon.

·         After it browns, add the onion, garlic, ground nutmeg, cumin, cinnamon stick, and cloves.

·         Let the onion soften for a few minutes, and add the tomato paste. Stir and cook for two-three minutes and pour in the wine. Let the alcohol evaporate.

·         Add the tomatoes and a teaspoon of sugar and stir.

·         Simmer meat ragu for an hour on low heat.

Prepare the eggplants

·         Cut the eggplants into slices about 1 cm / ⅓ inch thick.

·         Sprinkle slices with sea salt, and place them on a colander to drain their liquids for 15 minutes.

·         Pat the eggplants dry.

·         Fry eggplant slices in hot olive oil until they take on color, about 2-3 minutes.

·         Transfer to a wire rack and set aside.

Prepare the potatoes

·         Cut the potatoes into 6 mm / ¼ inch thick slices.

·         Place slices into a bowl of water while you slice. When all are done, drain, and pat dry.

·         Fry slices in hot olive oil until they take on color, about 1-2 minutes.

·         Transfer to a wire rack and set aside.

Assemble

·         Add a layer of potatoes to a baking pan—season with sea salt and pepper.

·         Repeat with another layer of potatoes. Layer the eggplants.

·         You can alternate with a layer of eggplants if you like or add another layer of potatoes and right after layers of eggplant.

·         Remove the cinnamon stick from the meat sauce and pour it evenly over the eggplants.

·         Next, sprinkle a generous amount of grated cheese.

·         Time to pre-heat the oven to 200°C / 390°F

·         Start the bechamel when your meat sauce is done cooking and layering all the other components to the pan.

Make the béchamel

·         Add the milk and the bay leaf to a saucepan and warm it on medium heat.

·         Melt the butter in a large saucepan.

·         Pour in the flour and cook while stirring with a wooden spoon until the roux takes on a slightly blond color.

·         Gradually pour in the warm milk. Use a whisk and stir continuously to dissolve any lumps and create a smooth sauce.

·         Remove from heat.

·         Season with sea salt, freshly ground pepper, and nutmeg.

·         Add the yolks and one cup of grated Parmigiano cheese. Reserve the rest of the cheese. Whisk until smooth.

Finish assembling and bake

·         Pour the béchamel over the meat in an even layer.

·          Sprinkle the reserved grated cheese on top.

Bake for 45 minutes or until the top is golden brown.

·         Let food cool for 15 minutes.

Serve with a leafy green salad, feta cheese, and a glass of Cabernet. Enjoy!

Traditional Greek Moussaka Recipe (Authentic Eggplant & Potato Casserole) - The Greek Foodie

Easy Swiss Chard Curry

Ingredients

·         500 swiss chard

·         2 medium-size potatoes, cut into cubes

·         1 small onion, chopped

·         1 garlic clove, minced

·         2 cm fresh ginger, minced

·         1/3 yellow or red bell pepper

·         250 ml coconut milk

·         250 ml water

·         1/2 cup diced canned tomato

·         1 teaspoon curry powder

·         1/2 teaspoon garam masala

·         1/4 teaspoon turmeric powder

·         1 tablespoon olive oil

Directions

·         Heat the oil in a large pan over medium heat. Add the onion and bell pepper and cook for 3 minutes.

·         Add the minced garlic and ginger and cook for 1 minute.

·         Add curry powder, garam masala, turmeric and diced tomato. Cook for 2 minutes over low heat.

·         Add the potatoes, coconut milk and water. Season with salt and simmer for 15 minutes.

·         In the meantime, separate the stalks from the leaves of the chard. Chop the stalks into 2 cm pieces. You can use the leaves to make stir-fried on a lentil stew.

·         Add the stalks to the pan, cover with the lid and simmer 5-8 minutes more.

·         Serve with some brown or white rice and enjoy it!

Easy swiss chard curry - RootsandCook

Sheet Pan Greek Chicken and Vegetables

Ingredients

·         1 large onion halved then quartered

·         1 large red bell pepper seeded then cubed

·         1 large eggplant cubed

·         8 medium Yukon gold potatoes quartered

·         10 cloves garlic peeled

·         4 Smart Chicken boneless, skinless chicken breasts

·         2 tablespoons extra virgin olive oil

·         1 tablespoon dried oregano

·         2 teaspoons salt

·         1 teaspoon pepper

Instructions

·         Pre-heat oven to 450 degrees and line a large baking sheet (lasagna size) with tin foil. Spray foil with non-stick spray.

·         Scatter the prepared pan with the veggies (onions, peppers, potatoes, garlic and eggplant) then position the chicken breasts in between the veggies on the pan.

·         Drizzle chicken and veggies with olive oil, oregano, salt and pepper.

·         Be sure to rotate chicken breasts a couple times to evenly coat on both sides.

·         Roast until tender and fully cooked, about 30 minutes, flipping the chicken once halfway through. Serve warm.

Sheet Pan Greek Chicken and Vegetables - The Lemon Bowl®

Sides 1 - 3

Ham, Green Beans, and Potatoes

Ingredients  

·         1 large onion (or 2 to medium)

·         3 garlic cloves

·         1 pound potatoes

·         ½ pound green beans

·         2-3 cups chicken broth

·         2 cups diced ham

·         1 teaspoon olive oil (or other cooking oil)

·         1 pinch black pepper

Instructions 

·         Warm up some olive oil or canola oil in a large pot over medium heat.

·         Add peeled and diced onion to the pot, and saute for a few minutes until the onion is soft and translucent.

·         Add finely diced garlic, and saute for another minute.

·         Add diced ham, green beans, peeled and diced potatoes, and chicken stock to the pot.

·         Bring the liquid to a boil over high heat, and reduce it to a simmer over medium heat. Add additional chicken stock if you want more broth in the dish.

·         Allow to simmer for 15-25 minutes, or until the potatoes are soft enough to easily pierce with a fork.

·         Stir occasionally.

·         Add black pepper, and optionally salt, to taste. Serve immediately.

Easy Ham, Green Beans, and Potatoes Recipe - Hint of Healthy

Tomato Eggplant Zucchini Bake with Garlic and Parmasean

Ingredients  

·         3 medium zucchini about 1 1/2 pounds

·         1 small/medium eggplant about 3/4 pound—see notes if your eggplant is large

·         1 pint cherry tomatoes or grape tomatoes

·         1 tablespoon extra-virgin olive oil

·         4 large cloves garlic minced

·         ¼ teaspoon kosher salt

·         ¼ teaspoon ground black pepper

·         ⅔ cup freshly grated Parmesan cheese divided (about 2 1/2 ounces)

·         ¼ cup chopped fresh basil divided

·         ¼ cup chopped fresh parsley divided

Instructions 

·         Preheat the oven to 350 degrees F.

·         Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.

·         Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size).

·         Next, slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini.

·         Halve the cherry tomatoes and add them to the bowl.

·         Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley.

·         Toss gently to combine.

·         Transfer the vegetables to the prepared baking dish.

·         Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender.

·         Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

Tomato Eggplant Zucchini Bake {Easy Side Dish!} - WellPlated.com

Eggplant, Zucchini, Tomato Bake

Ingredients

·         5 small eggplant, or 2 medium size

·         2 large zucchini, or 4-5 small ones

·         4 medium size potatoes, we prefer yellow flesh

·         salt

·         vegetable oil for frying

For the tomato sauce

·         2 ½ cups of our chunky tomato sauce, or store bought sauce

·         2 fresh basil leaves

·         3 cloves garlic, thinly sliced

·         1 sprig of rosemary

·         2 bay leaves

·         1 tbsp olive oil

Instructions

·         Cut the eggplant in half lengthwise and then cut each half into lengthwise strips.  

·         Soak them in a bowl of cold water for 30 minutes, changing the water at the 15 minute mark.

·         Drain the eggplant, and toss them with 1/2 tablespoon salt.  Allow to sit for approximately 15 minutes.

·         Meanwhile, prepare your potatoes.  Peel potatoes and cut them into lengthwise wedges.

·         Prepare your zucchini by cutting each one in half widthwise, and then cutting each half into spears.  Set aside.

·         Heat enough oil in a medium sized frying pan so that it is 1 inch deep.

·         Over medium heat, fry the potatoes until golden brown and soft on the inside, about 10 – 15 minutes.  

·         Remove from the oil and let drain on a paper towel lined dish (to soak up the excess oil).  

·         Sprinkle with about 1/2 teaspoon salt.

·         Toss the zucchini with 1/2 teaspoon salt and add them to the frying pan.

·         Cook until they are golden brown, about 5 – 7 minutes.  

·         Remove from oil and allow to drain on a paper towel lined dish.

·         Next you will fry the eggplant.  

·         Prior to adding the eggplant to the frying pan, squeeze out any excess water, using paper towels.

·         Fry for approximately 10 minutes, turning so that they are golden brown on all sides.  Allow to drain on a paper towel lined dish.

·         Prepare your tomato sauce. 

·         In a saucepan, combine the chunky tomato sauce, fresh basil leaves, thinly sliced garlic, sprig of rosemary, bay leaves and olive oil.  Heat over medium heat, stirring occasionally for about 15 minutes.  Remove from heat.

·         Preheat the oven to 350 degrees Fahrenheit.

·         Now it is time to assemble your meal in the baking dish.  

·         Very lightly oil the bottom of your roasting pan with vegetable oil.

·         To your roasting pan add the zucchini, potatoes and eggplant, keeping each vegetable separate from the other.

·         Spoon the tomato sauce over the vegetables.

·         Bake, uncovered, in a 350 degree Fahrenheit oven for approximately 15 minutes, or until just heated through.

Eggplant, zucchini and potato bake - Mia Kouppa

Sides 4 - 6

Roasted Radishes and Potatoes

Ingredients 

·         1 ½ pounds fingerling potatoes

·         1 bunch radishes

·         1-2 tablespoons grill seasoning

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         2 tablespoons olive oil

Instructions

·         Preheat oven to 450 degrees

·         Wash and clean potatoes. Slice any large potatoes in half - put them in a large bowl.

·         Wash and clean radishes. Remove and discard the radish greens and the roots. Add them to the bowl. (The potatoes & the radishes should be about the same size so they have even cooking time.)

·         Drizzle the vegetables with olive oil and mix well. Sprinkle with grill seasoning, salt & pepper. Mix well to combine. 

·         Put all of the vegetables on a sheet pan. Make sure they are evenly spaced out so they can roast (not steam). Place cut sides down. Scatter the radishes around the pan. 

·         Place in the preheated oven for 20 minutes - remove & flip all of the vegetables over, return to the oven for another 20 minutes.

·         Can be served hot or room temperature.

Roasted Radishes and Potatoes - Bowl Me Over

Sauteed Radishes and Green Beans

Ingredients

·         1 tablespoon butter

·         1/2 pound fresh green or wax beans, trimmed

·         1 cup thinly sliced radishes

·         1/2 teaspoon sugar

·         1/4 teaspoon salt

·         2 tablespoons pine nuts, toasted (I used pepitas)

Instructions

·         In a large skillet, heat butter over medium-high heat.

·         Add beans; cook and stir 3-4 minutes or until crisp-tender.

·         Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally.

·         Stir in sugar and salt; sprinkle with nuts or pepitas.

Sauteed Radishes and Green Beans

Eggplant String Bean Stir-Fry

Ingredients

·         ¼ cup oil

·         8 oz. green beans (cut into 2-3 inch long pieces)

·         1 long purple eggplant (approx. 8 oz/225g, cut into ½” x 2” strips)

·         2 slices ginger (julienned)

·         6 cloves garlic (smashed and coarsely chopped)

·         1 red holland chili (de-seeded and sliced; you can also substitute some red bell pepper if you want the dish to be mild)

·         2 tablespoons light soy sauce

·         1 tablespoon oyster sauce (or vegetarian oyster sauce)

·         Salt (to taste)

·         1/8 teaspoon ground white pepper

Instructions

·         In a flat bottomed frying pan, heat the oil over medium heat, and shallow fry the green beans.

·         Roll the beans around slowly until they start to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.

·         Using the remaining oil in the pan, do the same procedure with the eggplant using slightly higher heat. It’s done once the edges turn slightly browned, and the eggplant is tender.

·         Remove the eggplant from the pan and set aside along with the green beans.

·         Add one tablespoon of the leftover oil in a wok over medium heat.

·         Add the ginger, garlic, and red chili, and cook for a minute.

·         Mix in the green beans and eggplant, and then the light soy sauce, oyster sauce, salt, and white pepper.

·         Stir-fry for 1-2 minutes and serve.

Eggplant String Bean Stir-fry Recipe - The Woks of Life

Deserts / Beverages

Maple Walnut Stuffed Baked Apples

Ingredients

·         4 large crisp and firm cooking apples

·         1/2 cup chopped walnuts

·         1/4 tsp cinnamon

·         1/4 tsp nutmeg

·         1/2 cup Fuller's Sugarhouse Pure Maple Syrup

·         1 Tbsp butter

·         1/2 cup apple juice or cider

Preparation

·         Preheat the oven to 375 degrees.

·         Wash, dry, and core the apples, leaving the bottom intact to hold in the maple syrup. You should have a hollow space in the apple roughly 1 inch across and 1 1/2 inch deep, more or less.

·         Score the sides of the apples with small incisions in the skin. This will help the apple keep its shape in the baking. Save the apple tops if you wish

·         In a small bowl, mix the apple juice and 2 Tbsp of the maple syrup. Place aside.

·         Toast the walnuts for about 5 minutes in a pan over medium heat, stirring often to ensure they don’t burn. Remove from heat and cool.

·         In a medium bowl, mix the remaining maple syrup, chopped walnuts, and spices. Place 1/4 Tbsp butter at the bottom of the hollow in each apple. Top with walnuts and maple syrup mixture until it reaches the top of each apple.

·         Place the apples in a small lidded oven-proof baking pan or Dutch Oven. Pour the apple juice and syrup mixture around the apples, to pool at the bottom of the pan. If you saved the apple tops, place these next to the apples, in the juice mixture.

·         Put a lid on the pan and bake in a 375 degrees oven for about 30 to 40 minutes or until the apples are completely tender.

·         Be sure not to over-bake them or they may lose their shape and fall apart.

Maple Walnut Stuffed Baked Apples - Fuller’s Sugarhouse

Orange Cake

Ingredients 

Orange Cake Ingredients

·         ¾ cup unsweetened oat or almond milk regular milk will also work

·         ¾ cup freshly squeezed orange juice

·         ¾ cup maple syrup

·         ⅓ cup melted vegan butter regular butter will also work

·         2 teaspoon baking powder

·         1 teaspoon baking soda

·         1 teaspoon cinnamon

·         1 teaspoon vanilla

·         2 ¼ cup regular or gluten-free all-purpose flour If gluten free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.

Orange Glaze

·         1 cup powdered sugar

·         1 tablespoon almond milk or oat milk regular milk will also work

·         2 tablespoon orange juice

·         1 teaspoon vanilla

Instructions

·         Preheat oven to 375ºF.

·         In a large mixing bowl, mix the almond or oat milk, orange juice, maple syrup, melted butter, baking powder, baking soda, cinnamon, and vanilla. Then, mix in the all-purpose flour until a batter forms.

·         Pour the batter into a greased 9-inch loaf pan and bake for 40-45 minutes or until it's golden on top.

·         Check the center for doneness by using a toothpick.

·         While the loaf is baking, use an electric hand mixer to mix the orange glaze ingredients.

·         Pour the glaze over the warm loaf & enjoy!

Orange Cake - Peanut Butter and Jilly

Maple Apple Muffins

Ingredients

·         1 cup All purpose flour

·         1/2 cup Whole wheat flour

·         1 1/2 cup Rolled oats

·         2/3 cup Sugar

·         1 tbsp Baking powder

·         1 1/2 tsp Cinnamon

·         1/2 cup Milk

·         1 Egg, beaten

·         1/4 cup Fuller's Sugarhouse Pure Maple Syrup

·         2-3 Medium apples, peeled, cored, and diced

·         1/2 cup Melted butter

Instructions

·         Preheat oven to 375 degrees and place muffin wrappers in the muffin cups.

·         Whisk together flours, oatmeal, sugar, baking powder and cinnamon. Set aside.

·         In a separate bowl mix together the milk, egg, butter and Fuller’s Sugarhouse pure maple syrup.

·         Pour the liquid mixture into the dry mixture and stir together.

·         Add in the diced apples and continue to stir.

·         Once all combined, fill the muffin cups 2/3 full.

·         Bake for 20-25 minutes and then let cool before eating.

Maple Apple Muffins - Fuller’s Sugarhouse