Recipes for Thursday May 28th, 2026
- 2 days ago
- 13 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Tuscan Kale with Garlic Tomatoes
Tuscan Kale with Garlic Tomatoes is bursting with flavor from pan-roasted garlic and sweet cherry or grape tomatoes.
Prep Time:20 minutes Cook Time:20 minutes Total Time:40 minutes Yield: 4–6 servings
Ingredients
1 very large bunch of Tuscan Kale (16 loosely packed cups once cleaned and chopped)
4 tablespoons good quality extra virgin olive oil
5 large cloves fresh garlic, peeled but left whole
2 pints cherry or grape tomatoes
2 tablespoons balsamic vinegar
Instructions
To clean the Tuscan kale, grab the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.
In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.
Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.
Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.
Sprinkle on the vinegar, toss then serve immediately.
Entrée # 2
Pasta with Eggplant, Portobella, and Tomatoes
Prep 5 mins Cook 25 mins Active 20 mins Total 30 mins Serves4
Ingredients
1 medium eggplant (about 1/2 pound) cut into 1/2-inch cubes
1 pound short pasta such as rotini or gemelli
Kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3/4 pound portabella mushroom caps, cleaned and cut into 1/4-inch slices.
3 medium cloves garlic, grated on a microplane (about 3 teaspoons)
2 teaspoons chopped fresh thyme leaves
1 tablespoon lemon juice from 1 whole lemon
1 (28-ounce) can whole tomatoes, drained and roughly chopped
Freshly ground black pepper
Parmigiano-Reggiano
Directions
Line large plate with double layer of paper towels or clean kitchen towel. Spread eggplant over paper towels. Cover with another double layer of paper towels and place second large plate on top. Microwave on high power until eggplant pieces collapse easily when pressed, 2 to 3 minutes (be careful, plate will be hot). Remove excess moisture from eggplant pieces by pressing down on paper towels with clean kitchen towel. Set aside.
Place pasta in large saucepan and cover with well-salted water by 2 inches. Bring to a boil over high heat, cover pot, remove from heat, and allow to cook until pasta is al dente (see back of box for timing). Drain pasta, reserving 2 cups of liquid.
While pasta is cooking, heat olive oil and butter in a 12-inch straight-sided sauté pan over high heat until melted and beginning to brown. Add mushrooms and eggplant and cook, stirring occasionally until mushrooms have released all their moisture and the mushrooms and eggplant are well-browned, about 6 minutes. Add garlic and thyme and cook, stirring constantly until fragrant, about 30 seconds. Add lemon juice and tomatoes and bring to a simmer. Season to taste with salt and black pepper.
Add cooked pasta to sauce, adding extra cooking liquid until sauce reaches desired consistency. Serve immediately with grated Parmigiano-Reggiano.
Entrée # 3
Vegan Mushroom Parmesan
Mushroom parmesan is a fabulous twist on vegan eggplant parmesan made with portobello mushrooms, layered on a bed of tossed whole-grain spaghetti topped with more oil-free marinara sauce and vegan parmesan cheese. Every bite melts in your mouth.
Prep Time10 mins Cook Time13 mins Total Time 23 mins 6 servings
Ingredients
Mushrooms
▢5 large portobello mushrooms washed, gills removed, and cut into equal-sized slives
▢¾ cup unsweetened unflavored oat milk or other plant-based milk
▢1 cup Italian Panko breadcrumbs gluten-free Panko, or regular bread crumbs
▢½ cup nutritional yeast
▢2 teaspoons garlic powder
▢2 teaspoons garlic salt
Marinara Sauce
▢3 cups oil-free jarred or homemade marinara sauce
Pasta
▢1 package whole-grain spaghetti or pasta of choice gluten-free pasta can be used as well
Garnish (optional)
▢¼ cup basil leaves
▢¼ cup parsley
▢¼ cup vegan parmesan cheese
Instructions
Because portobello mushrooms are delicate, be careful as you remove the stem.
Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt.
Do not, for example, submerge the mushrooms to wash them. Instead use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
Once cleaned, cut the portobello mushrooms, lengthwise about ½ an inch wide, so they are all approximately the same size. As a result, the portobello mushroom pieces will cook evenly.
Now, assemble 2 wide bowls (to accommodate the longest portobello fry's size/length; sizes may vary); one bowl with plant-milk and the other bowl combine the breadcrumbs, nutritional yeast, garlic powder, and garlic salt.
Baking
Preheat the oven to 400.
Dip each portobello stick into the plant milk, and then dip it in the bread crumb mixture, one at a time, until all mushrooms are covered in breadcrumbs.
Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes.
To avoid having to flip the portobello pieces at the halfway point, I use my Copper Chef Crisper and air-fryer in the oven.
Air Frying
Preheat the air fryer to 400.
Dip each portobello stick into the plant milk mixture, and then dip it in the breadcrumbs mixture, one at a time, until all the mushroom pieces are covered in breadcrumbs.
Lay each fry in the base of the air-fry plan, separated from each other. Cook at 400 for 9 minutes
Remove each batch and repeat this process until all the portobello fries are cooked.
Pasta and Sauce
Prepare the pasta according to the package instructions while the mushrooms cook.
Heat the sauce in a saucepan until heated through.
Once the spaghetti is drained, please return it to the pan and toss in 1 ½ cups of the sauce, keeping 1 ½ cups of sauce to add to the mushrooms' top.
Plating
In a shallow bowl or plate, add a small amount of pasta tossed in marinara sauce.
Then, add 4-5 pieces of cooked parmesan mushrooms over the top of the pasta.
Add some additional marinara sauce on top and sprinkle with vegan parmesan cheese.
Add some basil leaves and parsley.
Then, dig in!
Sides 1 - 3
Side/Appy #1
Orange, Onion, And Basil Salad
Serves 8
Ingredients
3 oranges, large
2 onions, red, large, sliced
1 turnip, small, julienned
7 ½ tablespoons olive oil
2 tablespoons vinegar, balsamic
1 teaspoon pepper, freshly ground
2 tablespoons pine nuts
2 cups fresh basil leaves
1 teaspoon salt
Directions:
Grate the zest from one of the oranges and place it in the bottom of a wide salad bowl. Without peeling, slice all the oranges about 1/4 to 3/8 inch thick. Squeeze the juice from the end slices into the bowl over the zest. Remove any seeds, then remove the peel from each slice by laying it flat and turning it as you take a series of straight downward cuts, leaving no white pulp. Place the peeled slices in the bowl. Separate onion slices into rings and add to the bowl.
In a small bowl, whisk together 7 tbsp. of olive oil, vinegar, and some pepper. Pour this vinaigrette over the onion and orange slices. Toss gently, being careful not to break up the orange slices, until the oranges and onions are coated. Marinate for 30 minutes to 1 hour.
Heat the remaining 1/2 tbsp. of oil in a skillet; toast the pine nuts over medium heat until they are medium tan - don't allow them to blacken. Wash and dry the basil. Chop the leaves if they are large; leave them whole if they are small. Just before serving, add the basil and pine nuts to the salad bowl, toss gently, and serve. salt to taste.
Side/Appy #2
Romano Bean Salad
This tasty Romano Bean Salad is made with blanched beans, salty feta, crunchy walnuts, and a drizzle of olive oil! It’s the perfect way to transform these long, flat beans into a delicious side dish!
Prep Time: 5 minutes Cook Time: 8 minutes Total Time: 13 minutes Yield: Serves 4
Ingredients
1lb Romano beans
1 tablespoon olive oil
2 tablespoons crumbled feta cheese
2 tablespoons chopped walnuts
Salt to taste
Instructions
Bring a large pot of salted water to a boil and add the beans. Cook for 8 minutes until bright green, then drain and plunge the beans into a bowl of ice water.
Once the beans have cooled, transfer to a cutting board and cut into 1″ pieces.
Toss with olive oil and top with feta cheese and walnuts. Add salt to taste.
Side/Appy #3
RomanO Green Beans With Peppery Oil & Garlic
Yield: Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Tender crisp green beans are flavored with a lemony seasoned oil.
Ingredients
1 Pound Romano Beans, Trimmed And Cut In Half If Long
3 Tablespoons Olive Ol
2 Cloves Fresh Peeled Garlic, Minced
1 Teaspoon Fresh Chopped Oregano
1/2 to 1 Teaspoon Cracked Black Pepper
Dash Sea Salt
1/2 Fresh Red Chile Pepper, Minced (Optional)
1 Teaspoon Grated Lemon Rind
2 Tablespoons Freshly Squeezed Lemon Juice
Instructions
Bring a lot pot of salted water to boil and drop in the beans.
Cook for about 4 to 5 minutes or until just tender crisp, then drain and set aside.
In the same pot, heat the olive oil, and add the garlic and cook just until sizzling.
Add the remaining ingredients to the oil and stir.
Add the beans back into the pot and toss until they are coated with the flavored oil.
Serve immediately.
Sides 4 - 6
Side/Appy #4
Crockpot Sweet Potato Basil Soup
Yield: 3-4 servings
Ingredients
2 sweet potatoes or yams, diced
1/2 yellow onion, sliced
1 (14oz) can of coconut milk
1 cup vegetable broth
2 garlic cloves, minced
1 tablespoon dried basil
salt and pepper, to taste
Instructions
Place all ingredients in the crockpot.
Mix around.
Cook for 3 hours on high.
Use a hand blender, blender, or food processor and puree mixture until smooth. My 9 cup food processor fit it all just perfectly.
Eat up!
If desired and you have leftover meat, add it to your soup.
Side/Appy #5
Baked Sweet Potatoes with Garlicky Kale and Almond Butter
Yield:4 servings Prep Time:5 minutes Cook Time:50 minutes Total Time:55 minutes
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes, scrubbed and halved lengthwise
3 tablespoons extra-virgin olive oil
4 garlic cloves, peeled and minced
1 large bunch curly kale, leaves separated from stems and chopped
1/2 tsp. salt
For the Dressing:
2 tablespoons almond butter
2 tablespoons lemon juice
2 tablespoons maple syrup
1-2 tablespoons extra-virgin olive oil
Instructions
Pre-heat your oven to 425 degrees.
Line a rimmed baking sheet with parchment paper. Place the sweet potato halves cut-side down on the parchment paper. Then transfer them to your pre-heated oven and bake until soft, about 40-45 minutes. Remove the baking sheet from your oven and carefully flip the sweet potatoes over. Use a fork to loosen/break up the flesh slightly. Cover to keep warm and set aside.
Warm the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes. Then add the kale, tossing to coat it in the olive oil and garlic, and cook for 3-4 minutes. Sprinkle the salt over the kale as you stir it. Remove the skillet from the heat, cover to keep warm and set aside.
To make the dressing, stir together the almond butter, lemon juice, water and maple syrup in a small bowl until smooth. Then stir in enough extra-virgin olive oil to make the dressing thin enough to drizzle. Set aside.
To serve, drizzle some of the dressing over the baked sweet potatoes. Top with the garlicky kale and more dressing, if desired. Serve immediately.
Side/Appy #6
Sauteed Green Beans with Tomatoes and Basil served with Parmesan Crisps
Total: 45 min Prep: 20 min Cook: 25 min Yield: 6 servings
Ingredients
1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Directions
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and sauté until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl and serve with parmesan crisps. (see below)*
*Parmesan Crisps:
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Yield: 8 to 10 crisps
Deserts / Beverages
Dessert #1
Mulled Cinnamon-Orange Pears with Mascarpone
Mulled Cinnamon-Orange Pears, warm from the oven and topped with a dollop of slightly sweetened mascarpone cheese, make a never-to-be-forgotten fall or winter dessert.
Ingredients
▢6 medium pears, a firm variety like Bosc or Anjou
▢2 teaspoons lemon juice
▢½ cup orange juice or ½ cup freshly squeezed orange juice
▢¼ cup (or more) orange liqueur (Triple Sec, Gran Marnier or Cointreau) (optional)
▢¼ cup brown sugar or coconut sugar, or Golden Monk fruit sweetener
▢3 cinnamon sticks, broken if large
▢1 teaspoon ground cinnamon
▢1 teaspoon whole cloves
▢¼ teaspoon nutmeg
▢1 teaspoon whole allspice
▢4 buds star anise
Garnish
▢½ cup mascarpone cheese
▢1 tablespoon pure maple syrup
▢1 tablespoon orange zest finely grated
Instructions
Peel the pears and slice in half from the stem end to the base. Remove the stem and core using a small paring knife or even a melon baller. Slice the pears so they fan out, leaving ¾ inch intact at the stem end. Arrange in a single layer in a baking dish. Sprinkle with lemon juice to prevent browning.
Combine the spices, both whole and ground, and sprinkle over the pears.
In a measuring cup or small bowl, combine the orange juice, Triple Sec and brown sugar (or coconut sugar or Golden Monk fruit sweetener.)
Pour this mixture over the pears. Cover with foil (or an oven-proof lid) and bake for 30 minutes at 350°F., basting the pears with the liquid at 10-minute intervals. Check at 20 minutes and remove from the oven when they are barely fork-tender.
While the pears are poaching in the cinnamon orange sauce, prepare the mascarpone cheese topping. In a small bowl, combine mascarpone, maple syrup and orange zest. Set aside in the refrigerator.
Remove the baking dish from the oven. Gently remove the pear halves with a slotted spoon to another serving dish or to individual dessert glasses
Strain the liquid to remove the whole spices. Pour the strained liquid into a small saucepan and simmer over medium-low heat until reduced by one-third.
Pour this warm cinnamon-spiced orange sauce over the pears, dividing equally among the dessert glasses. Top with a dollop of maple mascarpone and serve!
Notes
As an alternative, poach the pears whole. Whole poached pears make a spectacular presentation. I like to use tiny pears, like Forelle or Seckel when I serve them whole. Follow the instructions above but instead of slicing in half, carefully remove the core.
The only tricky part of this recipe is carefully removing the core while leaving the pear intact. I use a very thin knife with a sharp point to scoop out the few seeds that these usually contain.
Arrange the pears in a baking dish with a lid, and add the orange juice, Triple Sec, brown sugar and spices.
Pop the dish in the oven at 350°F. to simmer for 45 to 60 minutes while you eat dinner. Your home will smell heavenly! These pears become tender and almost melt in your mouth.
Dessert #2
Kale, chia, pear and orange smoothie
Prep. 5min Total 25min 8 portions
Ingredients
17.5 oz coconut water
2 tbsp chia seeds
3.5 oz ice cubes
1 Pear, cut into pieces, core removed
1Orange, flesh only, no white pith, cut into pieces and seeds removed
1 tsp ground cinnamon
4 – 5 kale leaves, stalk removed
1lime, juice only
Directions
Place coconut water and chia seeds into blender and leave to soak for 20 minutes.
Add all remaining ingredients and blend until smooth. Serve immediately.
Dessert #3
Easy & Healthy Orange Cake
Moist, fluffy, and naturally sweetened—this easy healthy orange cake is made with Greek yogurt, honey, and fresh oranges. A light dessert or snack!
Prep Time 1 hour 30 minutes Cook Time 50 minutes Total Time 2 hours 20 minutes Servings 12
Cake
1-2 Oranges, organic preferred 1 large or 2 small
3 large eggs room temperature
2 ½ cups almond flour
2 tsp baking powder
¼ tsp salt
⅓ cup olive oil
⅓ cup Greek yogurt
¾ cup maple syrup
1 tsp vanilla extract
Optional Glaze:
¾ cup powdered sugar sifted
½ orange juiced and zested
Instructions
Cake:
Place the oranges in a pot and cover with cold water. Bring to a boil over medium-high heat and boil for 40 minutes to 1 hour. Strain, rinse, and cool slightly.
Preheat oven to 350°F (175°C). Grease an 8-inch round pan or line it with parchment paper.
Puree the oranges: Cut into 1/4-inch slices, then dice, removing any seeds. Cool completely.
Place the chopped oranges into a food processor or blender. Blitz on high for four 10-second bursts, scraping in between until pureed. It should look like marmalade.
Blitz in remaining cake ingredients for 5-10 seconds on high until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Glaze:
Mix glaze ingredients in a small bowl. Drizzle glaze over the cooled cake, as desired
Recipe Notes
Use coconut yogurt for a dairy-free version.
For muffins: divide batter into 10–12 muffin cups, bake 15–18 minutes.
Store in an airtight container for 3 days, refrigerate for a week, or freeze up to 2 months.
Make ahead: Oranges can be boiled and chopped the day before and refrigerated. Bring to room temperature, then use per recipe.
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