Recipes for Thursday May 21st, 2026
- 4 days ago
- 13 min read
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
6 cups of mixed green salad
1 cup cooked quinoa
1-2 golden beets, roasted + thinly sliced
1 apple, thinly sliced
1/3 cup walnuts, toasted and roughly chopped
2 Tbs. goji berries
Maple Tahini Dressing (recipe below)
Instructions
Place lettuce in one large serving bowl or divide among individual bowls. Then top with quinoa. Arrange sliced apple and beets on top. Sprinkle with walnuts and goji berries. Drizzle with dressing.
Maple Tahini Dressing
2 Tbs. tahini
2 Tbs. apple cider vinegar
2 Tbs. extra virgin olive oil
1 Tbs. pure maple syrup
fine sea salt + pepper (to taste)
Instructions
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
For the Soup:
1 lb golden beets, trimmed and peeled
1 lb carrots, trimmed and peeled
3 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
1 tsp. 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
Pre-heat your oven to 400 degrees.
Roughly chop the beets and carrots into 1 1/2-inch pieces. Toss them on a large rimmed baking sheet with 2 tablespoons of the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer to your pre-heated oven and roast until softened, about 30-40 minutes, stirring once halfway through the cooking time. Remove and set aside.
In a large heavy-bottom 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 and cook, stirring constantly, about 2 minutes.
Add the vegetable broth and the roasted beets and carrots. Bring the soup to a simmer and cook, covered, for about 20 minutes, or until all the vegetables are very soft. Remove the pot from the heat and allow the soup to cool slightly. Then carefully purée the soup using an immersion blender, blender or food processor with the blade attachment. Work in batches as necessary and be careful when transferring hot liquids.
Return the puréed soup to your pot and re-warm it over low-medium heat. Stir in the coconut milk. Taste and adjust for salt and black pepper.
To serve, ladle the warm soup into bowl. Garnish with toasted coconut flakes, crushed peanuts and fresh cilantro, if desired. Enjoy immediately.
Entrée # 3
Easy Black Bean Golden Beet Sauté
Prep Time: minus Cook Time: 25 mins Total Time: 30 mins 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
¼ cup water
salt and pepper to taste
1 15.25 oz can of black beans
¼ cup walnuts
2 tablespoons parsley
Instructions
First off, peel the onion, ginger, and garlic and chop them up nicely.
Add the olive oil to a large skillet over medium heat and add onions, ginger, and garlic. Let this sauté for about 5 minutes.
Rinse the celery and dice the stalks.
Peel the beets and slice them into bite-sized pieces.
Toss the celery and golden beets into the sautéing onions, ginger, and garlic.
Also, add maple syrup, coriander, smoked paprika, cayenne, chili flakes, and water, and stir until all ingredients are well combined.
Cover the pan and let ingredients cook for about 15-17 minutes.
Remove the cover and check the beets. At this point, they should be almost fork tender.
Open the can of beans and drain the liquid out. Then rinse the beans using a colander. Add them to the other ingredients.
Let this sauté for about 3-5 more minutes, or until all the liquid evaporates.
Turn off the stove when the beets are fork-tender and the liquid is evaporated, and season with salt and pepper to taste.
Serve garnished with chopped parsley and walnuts.
Notes
*Do keep in mind that all stoves vary in temperature. I use a gas stove and at a medium heat setting, it does not burn the ingredients and cooks this dish in less than 30 minutes.
Sides 1 - 3
Side/Appy #1
Golden Beet, Mango, and Avocado Salad
Yield: 4 servings Prep time: 10min cook time: 1 hr. Total time: 1 hr. 10 min.
Ingredients:
1 lb. trimmed golden beets (about 4 medium)
1 mango
1 1/2 Tbsp. fresh lime juice
1 Tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
1 ripe, firm avocado
2 Tbsp. toasted pine nuts
2 Tbsp. fresh cilantro leaves
1 tsp. Tajin seasoning (see note below)
Instructions:
Preheat oven to 425°F.
Wrap trimmed beets in heavy-duty foil. Roast at 425°F until tender when pierced with a knife, about 1 hour. Let stand until cool enough to handle. Rub off and discard skins. Cut each beet into 8 wedges.
Peel mango (a sharp paring knife works well for this). Carefully cut both mango "cheeks" from pit (see photos below). Slice mango cheeks crosswise.
Place beet wedges and mango slices in a medium bowl. Drizzle with lime juice and oil and sprinkle with salt. Toss gently to combine.
Peel and pit avocado; cut crosswise into slices. Arrange avocado and beet-mango mixture on a platter. Sprinkle evenly with pine nuts, cilantro, and Tajin.
Note:I sprinkle this salad with Tajin seasoning. If you’re not familiar with it, it’s a combo of dried chili, dehydrated lime, and sea salt. It’s tangy, it’s salty, and it’s roasty-toasty with the essence of chiles but not necessarily the heat. It is absolutely delicious sprinkled over mango or watermelon or pineapple, used to rim a margarita glass, tossed with popcorn, or dusted over grilled chicken or beef. You’ll find it with the Mexican or Latin American foods in most supermarkets, and you’ll be glad you did!
Side/Appy #2
Italian Romano Beans Stewed with Smashed Cherry Tomatoes
Prep: 15 min | Cook: 25 min | Serves: 4
Ingredients
2 Tbsp olive oil
1 large onion chopped
2 cloves garlic minced
1-2 lbs. flat beans-blossom end trimmed off
1 tsp salt
2 tsp oregano
½ cup water
¼ cup fruit vinegar optional, can use any vinegar
1 pint cherry tomatoes about 14 ounces
Instructions
Rinse the beans and remove the blossom end. You can remove the pointy end also if desired. For a visually pleasing dish, cut the beans into 1/3's and cut on a diagonal. Otherwise leave whole.
Heat 2 Tbsp oil in a skillet over med-high heat and add chopped onions. Sauté until golden brown and caramelized (about 5 minutes)
Add minced garlic and sauté 30 seconds. Add beans and mix all together in the skillet.
Add salt, oregano, and vinegar. Add some water (or chicken broth) to allow the beans to simmer in a bit of liquid. I added 1/2 cup but use your discretion. Cover and simmer everything for 10 to 20 minutes, or until the beans are quite tender (test by taking a bite).
Uncover and increase the heat to medium. Add cherry tomatoes to the skillet and mash lightly with a potato masher or a fork. Stir together and cover. Simmer for about 10 minutes or until beans are texture that you prefer.
Taste and adjust with more vinegar or salt and pepper. Serve the beans slightly warm or at room temperature.
They will stay in the fridge for 3 days. Just reheat in a saucepan and enjoy!
Side/Appy #3
Mediterranean Potato Salad with Herbs and Tomatoes
Prep Time:5mins Cook Time:15mins Total Time:15mins
This Mediterranean potato salad is refreshing and hearty. It pairs tender potatoes with fresh cherry tomatoes and finished with plenty of fresh herbs and a bit of extra virgin olive oil.
Ingredients
1-pound potatoes washed
1-pound cherry tomatoes
¼ cup chopped fresh parsley
3 tbsp chopped basil
1 tbsp chopped fresh mint
1 tbsp chopped fresh oregano
1 tbsp dry oregano
2-3 tbsp Extra virgin olive oil
Coarse sea salt and freshly ground pepper to taste
Instructions
Boil the potatoes until they are tender, and you can pierce your fork into them (do not overcook). This takes about 15-18 minutes. Drain and set aside.
While the potatoes are boiling, prepare and wash and dry the herbs. Cut off any large stems and finely chop. Mix them all together in a bowl and set aside.
Wash the cherry tomatoes and slice the larger ones in half.
Assemble the salad. In a large bowl add the potatoes and tomatoes and toss gently. Add the olive oil and toss again. Sprinkle over the herbs and toss. Season with salt and pepper. Serve
Notes
Make Ahead
You can boil the potatoes a day ahead and store them in the refrigerator.
Storage
Once you make the salad, you can store in the refrigerator for up to three days.
Sides 4 - 6
Side/Appy #4
Crispy Carrot and Potato Pancakes (Vegetarian)
Ready In: 40mins Yields: 12 Pancakes Serves:4
Ingredients
2 large potatoes (roughly 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)
Directions
Rinse grated potato in cold water, squeeze out as much liquid as possible & pat dry.
Combine all ingredients, add salt & pepper as desired & mix well.
Drop 2 tablespoons of mixture for each pancake into a large, lightly greased, non-stick frying pan & cook over med-heat for about 5 min on each side or until golden brown & carrot is tender. Repeat cooking process for remainder of mixture & microwave a min or 2 to reheat before serving.
NOTE: This mixture will be wet despite how careful you are to remove excess liquid, but do not panic. The pancakes will cook & crisp nicely as shown in the picture.
Side/Appy #5
Sunburst Carrot‑Mango Salad with Mint and Pecans
Serves 4; Prep time: 15-20 minutes
Ingredients
⅓ cup chopped toasted nuts (I used pecans; walnuts, pine nuts, or dry‑roasted peanuts work beautifully)
¼ cup packed golden raisins
¾ cup carrots, cut into matchsticks about 1 inch long (from 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, preferably fruit‑ or citrus‑flavored (I used lemon)
A large pinch to ¼ teaspoon sea salt flakes, to taste
Optional garnish: extra mint leaves
Instructions
Gather, prep and measure all ingredients, including toasting the nuts. (Click here for a quick lesson on toasting nuts, from our Beyond Banana Bread recipe.)
In a large bowl, combine ¾ cup match sticked carrots, 1 large, diced mango, ¼ cup golden raisins, ⅓ cup chopped toasted nuts, and roughly chopped mint leaves.
Drizzle with the juice of 1 lime and 2 teaspoons citrus‑flavored olive oil.
Add a large pinch of sea salt flakes and gently toss everything together until well mixed. Taste and add more salt if desired (up to about ¼ teaspoon total).
Let the salad sit for 5–10 minutes at room temperature to let the flavors meld before serving. Garnish with extra mint leaves if you like.
Serve at room temperature; store any leftovers in the refrigerator. It keeps well for up to two days, though the mint will darken slightly.
Side/Appy #6
Peanut Tofu & Carrot Lettuce Wraps
Prep Time: 8 mins Cook Time: 12 mins Total Time: 20 mins Servings:8
Ingredients
For the Carrots:
10 oz frozen sliced carrots (about 2 cups, or about 2 sliced fresh carrots)
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 small cubes
3 oz rice noodles
lettuce leaves - Bibb/Butter may sub with iceberg, romaine,etc
crushed peanuts
sliced green onions
lime wedges
cilantro
For the Peanut Sauce:
½ cup smooth peanut butter I used natural
¼ cup soy sauce to make gluten-free, use tamari
¼ cup sesame oil
¼ cup rice wine vinegar
2 tablespoons maple syrup
1 tablespoon fresh ginger grated or minced
2 cloves garlic minced
1-2 teaspoon sriracha sauce optional if you like spiciness
Instructions
For the Carrots:
Combine the carrots, water, maple syrup, sesame oil and salt in a small saucepan. Cover and simmer over medium heat for 3-4 minutes, until cooked through and the water has cooked off, taking care not to let them burn. Set aside.
For the Noodles:
Place the rice noodles in boiling water and let soak just until they're almost cooked but not quite because they will continue to soften. I find letting them sit for half the time the package says works best so they don't become gluey and fall apart. When they are barely cooked, drain and rinse them.
For the Peanut Sauce:
Blend all the ingredients in a blender or food processor until smooth.
For the Tofu:
Heat the oil in a large skillet (non-stick or a seasoned cast-iron are best for tofu) over medium. Once hot, add the tofu and sauté for 8-10 minutes, stirring frequently so that the tofu browns on all sides. Pour half of the sauce into the skillet and cook for another few minutes as the sauce thickens and caramelizes around the tofu. Set the tofu aside in a bowl.
Fill the lettuce leaves with the noodles, tofu, and carrots resisting the urge to completely stuff the leaf as it'll tear and your handheld meal will be reduced to a fork and knife kinda meal. Top with peanuts, cilantro leaves, green onion slices, extra sauce and a squeeze of lime.
Deserts / Beverages
Dessert #1
Banana Beet Smoothie
Prep:5 mins Total:5 mins Servings: 2 smoothies
Ingredients
▢2 bananas, frozen
▢1 medium sized golden beet
▢¼ cup rolled oats, optional
▢1 cup unsweetened almond milk
▢1/2 cup full-fat coconut milk
▢½ teaspoon pure vanilla extract
▢Pinch cinnamon, optional
Instructions
Peel the bananas, cut them in half, put them in a zip-lock bag and place them in the freezer until completely frozen.
Wash beet well, peel it, and chop it in half.
Bring a small pot of water to boil.
Add the beet to the boiling water and cook until soft when poked with a fork, about 20 – 25 minutes.
When cooked through, drain the water and allow the beet to cool.
Chop the beet up when it’s cool enough to handle, place it in a Tupperware container and freeze it for at least 2 hours.
Place all ingredients in a blender and blend until completely smooth. Add extra liquid as necessary – I like my smoothies thick but add almond or coconut milk if necessary.
Dessert #2
Mango Apple Crumble Recipe
Prep Time: 15 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Serves 6 to 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 (= almond meal or ground almonds)
1/2 teaspoon fine sea salt
Instructions
In a food processor, cream together the butter and sugar until light and fluffy.
Add oatmeal and almonds and mix again until the mixture forms coarse crumbs. You can also rub it all in a mixing bowl with your clean little fingers. (This will stay fresh for a few days, tightly covered and refrigerated.)
Preheat the oven to 180° C (360° F) and grease a large baking dish.
Peel, core and dice the apples and mangoes.
Arrange the fruit in the baking dish, sprinkle with the crumbled mixture and bake for 40 minutes, until the fruit is soft and the topping is crusty and golden.
Let cool on a wire rack for 15 minutes and serve warm, on its own or with the proverbial dollop of crème fraîche.
Dessert #3
1-Bowl Carrot Apple Snack Cake
Hearty, vegan carrot apple snack cake made in 1 bowl! Wholesome, simple ingredients, easy to make, tender, and perfectly sweet!
Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 9
Ingredients
CAKE
1 ½ Tbsp flaxseed meal (to make flax eggs)
3 ¾ Tbsp water (to make flax eggs)
1/4 cup olive oil (if avoiding oil, try subbing a little nut butter or applesauce)
1/3 cup mashed very ripe banana
1/4 cup maple syrup
1/2 cup brown sugar (or sub coconut sugar, but it’s not as sweet and the texture may be more dense)
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 cup plain unsweetened almond milk (or other dairy-free milk)
1 heaping cup (packed) grated carrot
1/2 cup finely grated apple
2/3 cup rolled oats (ensure certified gluten-free for GF eaters)
1 ½ tsp baking soda
1/2 cup almond meal (or flour)
1 heaping cup gluten-free flour blend
1/4 cup raw walnuts (chopped // for topping)
FROSTING optional
1 ¼ cup raw cashews (soaked in very hot water for 30 minutes)
1 Tbsp coconut oil (melted // optional – helps the frosting firm up when chilled)
1/4 cup full-fat coconut milk (or sub light // if avoiding coconut, sub almond or rice)
2 Tbsp lemon juice
3 Tbsp maple syrup (plus more to taste)
1 tsp vanilla extract
Instructions
Prepare flax eggs in a large mixing bowl (by mixing water and flax seed and letting it rest for 5 minutes). Also preheat oven to 375 degrees F (190 C) and line an 8 x 8-inch baking dish or similar size pan.
To flax eggs, add olive oil, mashed banana, and maple syrup and whisk to combine. Next add brown sugar, salt, and cinnamon and whisk to combine.
Add almond milk and stir. Then add grated carrot and apple and stir.
Add oats, baking soda, almond meal (or flour), and gluten-free flour blend and stir to combine (see photo). You should have a thick but pourable batter – add more almond milk to thin if needed or more gluten-free flour or almond meal to thicken.
Pour into prepared baking dish and top with crushed walnuts. Bake for 40-45 minutes on a center rack or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldn’t feel too spongey, so don’t be afraid of overbaking! The GF blend just takes longer to bake than glutenous cakes.
Remove from oven and rest in the pan for 15 minutes. Then gently lift out of the pan and let cool completely on a wire baking rack or flat surface. The longer it cools, the airier and lighter the cake becomes.
OPTIONAL Frosting: While this is happening, you can make your frosting by adding soaked, drained cashews, coconut oil, coconut milk, lemon, maple syrup, and vanilla extract to a high-speed blender and blending on high until creamy and smooth. Taste and adjust sweetness or tartness as needed by adding more maple syrup or lemon juice, respectively. Then refrigerate to firm. Wait to frost the cake until frosting has thickened (about 2 hours), and the cake has cooled completely.
Store completely cooled leftovers loosely covered at room temperature up to 3 days, 5 days in the refrigerator (if frosted, it does need to be refrigerated), or in the freezer up to 1 month. Best when fresh.
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