Recipes for Thursday May 21st, 2026
- May 20
- 8 min read
Updated: 6 days ago
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée 1: Apple & Golden Beet Salad with Maple Tahini Dressing
Serves: 3-4
Ingredients:
6 cups mixed greens
1 cup cooked quinoa
1-2 golden beets, roasted and thinly sliced
1 apple, thinly sliced
1/3 cup walnuts, toasted and roughly chopped
2 tablespoons goji berries
Maple Tahini Dressing (recipe below)
Instructions:
Place the lettuce in a large serving bowl or divide it among individual bowls.
Top with quinoa.
Arrange sliced apple and beets on top.
Sprinkle with walnuts and goji berries.
Drizzle with dressing.
Maple Tahini Dressing Ingredients:
2 tablespoons tahini
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
Fine sea salt and pepper (to taste)
Instructions for Dressing:
Whisk all ingredients together until smooth.
Taste and adjust ingredient ratios as needed.
If too thick, thin with a small splash of water.
Entrée 2: Thai Roasted Carrot and Golden Beet Soup
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Ingredients:
1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 cup diced yellow onion
2-3 tablespoons red curry paste
4 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk
For Garnish:
Toasted coconut flakes
Crushed peanuts
Fresh cilantro
Instructions:
Preheat your oven to 400°F.
Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large baking sheet with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and black pepper.
Roast until softened, about 30-40 minutes, stirring halfway through. Remove and set aside.
In a large pot, warm the remaining tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes.
Add the red curry paste and the remaining salt and black pepper, cooking for 2 minutes.
Add the vegetable broth and roasted beets and carrots. Bring to a simmer and cook for about 20 minutes, or until all vegetables are very soft.
Purée the soup using an immersion blender or regular blender.
Return the soup to the pot, re-warm it over low heat, and stir in the coconut milk. Adjust seasoning as needed.
Serve garnished with toasted coconut flakes, crushed peanuts, and fresh cilantro.
Entrée 3: Easy Black Bean Golden Beet Sauté
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
3 tablespoons olive oil
2 golden beets
3 celery stalks
1 medium/large yellow onion
4 garlic cloves
1-inch chunk of fresh ginger
2 teaspoons coriander
3 tablespoons maple syrup
1 teaspoon smoked paprika
1 teaspoon cayenne
1 teaspoon chili flakes
1/4 cup water
Salt and pepper to taste
1 (15.25 oz) can of black beans
1/4 cup walnuts
2 tablespoons parsley
Instructions:
Peel and chop the onion, ginger, and garlic.
Heat olive oil in a large skillet over medium heat. Add onions, ginger, and garlic. Sauté for about 5 minutes.
Rinse and dice the celery. Peel and slice the beets into bite-sized pieces.
Add celery and golden beets to the skillet. Stir in maple syrup, coriander, smoked paprika, cayenne, chili flakes, and water. Cook for 15-17 minutes.
Check the beets for tenderness. Drain and rinse the black beans, then add to the skillet. Sauté for another 3-5 minutes until liquid evaporates.
Season with salt and pepper to taste. Serve garnished with chopped parsley and walnuts.
Sides 1 - 3
Side/Appy 1: Golden Beet, Mango, and Avocado Salad
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients:
1 lb trimmed golden beets (about 4 medium)
1 mango
1 1/2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 ripe, firm avocado
2 tablespoons toasted pine nuts
2 tablespoons fresh cilantro leaves
1 teaspoon Tajin seasoning
Instructions:
Preheat oven to 425°F.
Wrap trimmed beets in heavy-duty foil. Roast until tender, about 1 hour. Let cool, then rub off skins and cut into wedges.
Peel mango and slice into cheeks.
In a bowl, combine beet wedges and mango slices. Drizzle with lime juice and oil, sprinkle with salt, and toss gently.
Slice avocado and arrange on a platter with beet-mango mixture. Top with pine nuts, cilantro, and Tajin.
Side/Appy 2: Italian Romano Beans Stewed with Smashed Cherry Tomatoes
Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4
Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1-2 lbs flat beans, trimmed
1 teaspoon salt
2 teaspoons oregano
1/2 cup water
1/4 cup fruit vinegar (optional)
1 pint cherry tomatoes (about 14 ounces)
Instructions:
Rinse beans and trim ends. Cut into 1/3's for a visually pleasing dish.
Heat olive oil in a skillet over medium-high heat. Add onions and sauté until golden brown, about 5 minutes.
Add garlic and sauté for 30 seconds. Mix in beans.
Add salt, oregano, and vinegar. Pour in water to simmer. Cover and simmer for 10-20 minutes until beans are tender.
Uncover, increase heat, and add cherry tomatoes. Mash lightly and stir together. Simmer for another 10 minutes.
Taste and adjust seasoning. Serve warm or at room temperature.
Side/Appy 3: Mediterranean Potato Salad with Herbs and Tomatoes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Ingredients:
1 pound potatoes, washed
1 pound cherry tomatoes
1/4 cup chopped fresh parsley
3 tablespoons chopped basil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon dry oregano
2-3 tablespoons extra virgin olive oil
Coarse sea salt and freshly ground pepper to taste
Instructions:
Boil potatoes until tender, about 15-18 minutes. Drain and set aside.
Prepare herbs by washing and finely chopping. Set aside.
Wash cherry tomatoes and slice larger ones in half.
In a large bowl, combine potatoes and tomatoes. Toss with olive oil and herbs. Season with salt and pepper. Serve.
Make Ahead: Boil potatoes a day ahead and refrigerate.
Storage: Keeps in the fridge for up to three days.
Sides 4 - 6
Side/Appy 4: Crispy Carrot and Potato Pancakes (Vegetarian)
Ready In: 40 minutes
Yields: 12 pancakes
Serves: 4
Ingredients:
2 large potatoes (about 3/4 lb, finely grated)
2 large carrots (finely grated)
6 green onions (chopped)
2 tablespoons fresh parsley (chopped)
1/4 cup skim milk
2 eggs (lightly beaten)
6 tablespoons flour
1 teaspoon ground cumin
Salt and pepper to taste
Instructions:
Rinse grated potato in cold water, squeezing out excess liquid.
Combine all ingredients in a bowl and mix well.
Drop 2 tablespoons of mixture for each pancake into a lightly greased frying pan. Cook over medium heat for about 5 minutes on each side until golden brown.
Repeat cooking process for remaining mixture. Microwave a minute or two to reheat before serving.
Side/Appy 5: Sunburst Carrot-Mango Salad with Mint and Pecans
Serves: 4
Prep Time: 15-20 minutes
Ingredients:
1/3 cup chopped toasted nuts (pecans, walnuts, or dry-roasted peanuts)
1/4 cup packed golden raisins
3/4 cup carrots, cut into matchsticks (about 1½ to 2 medium carrots)
2 long sprigs fresh mint (about 20 leaves), roughly chopped
1 large mango, diced
Juice of 1 lime
2 teaspoons good-quality olive oil
A large pinch to 1/4 teaspoon sea salt flakes, to taste
Instructions:
Gather and prep all ingredients, including toasting the nuts.
In a large bowl, combine carrots, mango, raisins, nuts, and mint.
Drizzle with lime juice and olive oil. Add sea salt and toss gently.
Let the salad sit for 5-10 minutes to meld flavors before serving. Serve at room temperature.
Side/Appy 6: Peanut Tofu & Carrot Lettuce Wraps
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 8
Ingredients:
For the Carrots:
10 oz frozen sliced carrots (about 2 cups)
3 tablespoons water
2 tablespoons maple syrup
1 tablespoon sesame oil
Pinch of salt
For the Tofu:
1 tablespoon sesame oil
350 g (1 block) extra firm tofu, pressed and cut into cubes
3 oz rice noodles
Lettuce leaves (Bibb/Butter or iceberg, romaine, etc.)
Crushed peanuts
Sliced green onions
Lime wedges
Cilantro
For the Peanut Sauce:
1/2 cup smooth peanut butter
1/4 cup soy sauce (use tamari for gluten-free)
1/4 cup sesame oil
1/4 cup rice wine vinegar
2 tablespoons maple syrup
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1-2 teaspoons sriracha sauce (optional)
Instructions:
For the carrots: Combine carrots, water, maple syrup, sesame oil, and salt in a saucepan. Cover and simmer over medium heat for 3-4 minutes.
For the noodles: Soak rice noodles in boiling water until almost cooked. Drain and rinse.
For the peanut sauce: Blend all ingredients until smooth.
For the tofu: Heat oil in a skillet over medium. Add tofu and sauté for 8-10 minutes until browned. Pour half of the sauce into the skillet and cook until thickened.
Fill lettuce leaves with noodles, tofu, and carrots. Top with peanuts, cilantro, green onions, extra sauce, and a squeeze of lime.
Desserts / Beverages
Dessert 1: Banana Beet Smoothie
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 smoothies
Ingredients:
2 frozen bananas
1 medium-sized golden beet
1/4 cup rolled oats (optional)
1 cup unsweetened almond milk
1/2 cup full-fat coconut milk
1/2 teaspoon pure vanilla extract
Pinch of cinnamon (optional)
Instructions:
Peel and freeze bananas.
Boil the beet until soft, about 20-25 minutes. Drain and cool.
Chop the beet and freeze for at least 2 hours.
Blend all ingredients until smooth. Adjust consistency with more almond or coconut milk if needed.
Dessert 2: Mango Apple Crumble Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 6-8
Ingredients:
5 apples
2 mangoes
60g (1/4 cup) unsalted butter, diced
80g (1/4 cup plus 1 tablespoon) granulated sugar
80g (3/4 cup) oatmeal (instant or old-fashioned)
80g (2/3 cup) almond flour
1/2 teaspoon fine sea salt
Instructions:
Cream butter and sugar in a food processor until light and fluffy.
Add oatmeal and almonds, mixing until coarse crumbs form.
Preheat oven to 360°F and grease a baking dish.
Peel, core, and dice apples and mangoes. Arrange in the dish, sprinkle with crumble mixture, and bake for 40 minutes.
Let cool for 15 minutes and serve warm.
Dessert 3: 1-Bowl Carrot Apple Snack Cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 9
Ingredients:
For the Cake:
1 ½ tablespoons flaxseed meal (for flax eggs)
3 ¾ tablespoons water (for flax eggs)
1/4 cup olive oil
1/3 cup mashed very ripe banana
1/4 cup maple syrup
1/2 cup brown sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 cup plain unsweetened almond milk
1 heaping cup grated carrot
1/2 cup finely grated apple
2/3 cup rolled oats
1 ½ teaspoons baking soda
1/2 cup almond meal
1 heaping cup gluten-free flour blend
1/4 cup raw walnuts (for topping)
For the Frosting (optional):
1 ¼ cup raw cashews (soaked)
1 tablespoon coconut oil
1/4 cup full-fat coconut milk
2 tablespoons lemon juice
3 tablespoons maple syrup
1 teaspoon vanilla extract
Instructions:
Prepare flax eggs and preheat the oven to 375°F. Line a baking dish.
Mix flax eggs, olive oil, banana, and maple syrup in a bowl. Add sugar, salt, and cinnamon, and mix well.
Stir in almond milk, grated carrot, and apple.
Add oats, baking soda, almond meal, and gluten-free flour. Mix until combined.
Pour into the baking dish and top with walnuts. Bake for 40-45 minutes.
For frosting, blend all ingredients until smooth. Frost the cooled cake.
Now you have a fantastic collection of recipes to enjoy with your organic produce! Happy cooking!
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