Recipes for Thursday May 7th, 2026
- 5 hours ago
- 11 min read
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
Entrée # 1
Stir-fry Bok Choy Daikon and Crisp Tofu
If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy stems, which get soft and creamy.
1 1/2 pounds bok choy
4 tablespoons vegetable oil
1 block firm tofu (about 1 pound), cut into 1â„4-inch slices and patted dry
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
1 or 2 fresh hot chiles (like jalapeno or Thai), seeded, minced
8 ounces daikon radish, cut into 1â„4-inch coins
2 tablespoons soy sauce, or to taste
black pepper
Instructions
Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.
Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain.
Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.
Add the bok choy leaves and about 1â„2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.
Serves 4
Entrée # 2
Turmeric Spiced Mushroom Pilaf
Prep time: 15 mins Cook time:1 hour Total time: 1 hour 15 mins Serves: 4
Ingredients
1 tablespoon extra-virgin olive oil
1½ medium yellow onion, chopped
1 tablespoon turmeric
12 ounces portabella mushrooms, sliced
1 cup brown rice, dry
2½ cups vegetable stock
½ cup raisins
2 tablespoons lemon juice
1 handful cilantro, chopped
salt and pepper to taste
Instructions
Preheat oven to 400.
In a 4½ quart Dutch oven, heat olive oil. Add onion and turmeric and cook until translucent. Add mushrooms for an additional 2-3 minutes.
Add rice, vegetable stock, and raisins. Stir well.
Cover and transfer pot to oven. Cook for 45 minutes, stirring occasionally, until rice is tender.
Remove from oven, stir in lemon juice and cilantro.
Entrée # 3
Vegetarian Mushroom Shawarma Pitas
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Ingredients
Yield:4 servings
¾pound portobello mushroom caps, sliced ½-inch thick
1medium onion, halved and cut into ⅓-inch wedges
3tablespoons plus 2 teaspoons extra-virgin olive oil
1teaspoon ground cumin
¾teaspoon ground coriander
½teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4pitas
2packed cups very thinly sliced red cabbage (about 6 ounces)
¾cup low-fat or whole-milk Greek yogurt
¾teaspoon ground turmeric
Cilantro or mint, for serving
Preparation
Step 1
Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and ½ teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Step 2
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
Step 3
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately
Sides 1 - 3
Side/Appy #1
CUCUMBER AND ONION SALAD
Ready In: 10mins Ingredients: 7Yields: 2 Quarts
INGREDIENTS
2 -3 large cucumbers
1 medium white onion
1⁄2 cup sugar
1 cup white vinegar
2 cups water
1 tablespoon pepper
salt
DIRECTIONS
1. You will need a 2 quart jar with lid or
other 2 quart container.
2. Cut the ends off the cucumbers and
peel along the long edge in 3-4 strips to
leave a sort of stripped cucumber.
3. Slice the cucumber in thin rounds.
4. Peel and slice the onion in thin slices
and separate.
5. Put the cucumber and onion alternately
in your jar/container.
6. Add the rest of the ingredients and cover your jar/container tightly and gently turn so the ingredients are mixed together.
7. Refrigerate overnight and serve cold.
Side/Appy #2
Daikon Radish Recipe
Prep Time: 15minutes Total Time: 15minutes Servings: 4 servings
This daikon radish recipe is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat.
Ingredients
1 pound daikon radish white Korean radish
1 Tablespoon sugar
1/2 Tablespoon Korean red pepper powder
(optional- *The best substitute for Korean red pepper powder (gochugaru) are a mix of 1 part cayenne pepper and 3-4 parts smoked or sweet paprika for color and heat.)
1 teaspoon salt
2 green onions thinly sliced
2 cloves garlic minced
1 1/2 Tablespoons white vinegar
Instructions
Peel the radish and cut into very thin strips. (I used a julienne peeler for this)
Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar or vinegar, if needed.
Refrigerate until ready to serve.
Notes
This daikon radish recipe will last in the refrigerator for up to three days. I like to pack it into a glass jar or an airtight container.
Side/Appy #3
Takuan-style Pickled Daikon Radish with Turmeric
Servings: 2 half-gallon or 4 quart jars Time: 30min+30 to 60days
INGREDIENTS
1 bunch or 3 large daikon radishes
3 tbsp dried turmeric powder or 5 tbsp grated fresh turmeric
4 tbsp kosher salt
Distilled water
DIRECTIONS
Wash all containers and tools really well in hot soapy water, rinse with hot water, and allow to air dry.
If you have daikon radish with greens cut off the greens and reserve. These may also be lacto-fermented
Using a new stainless steel wire sponge rub the thin skin of the daikon radish (see above photos), wash, dry.
Using a mandolin with thin julienne or slicing blades, slice the daikon for how you intend to use them.
Long flat cuts for sandwiches or eating out of hand.
Tip!: If you want julienned cuts but do not have a mandolin make these long flat cuts, process them like the rounds or sticks; they will be easier to handle this way. Remove them from the rest after the fermentation period is over, then julienne them with a chef’s knife and store them separately as they will be easier to retrieve and serve.
Thin rounds for eating out of hand or for sandwiches as well.
Long battonets or sticks (1/4 to 1/2 inch width/height and around six inches long)
Place the sliced daikon into a large mixing bowl, sprinkle the salt and turmeric powder, mix well with gloved or very clean hands.
You may use tongs but we find that mixing with our hands allows you to really work the salt and turmeric all over the sliced daikon.
Cover with plastic wrap, press the plastic wrap onto the top of the sliced daikon; press firmly to remove as much air from the mixture, cover the bowl with a clean cloth kitchen towel.
Lacto-fermentation:
Note: The following steps should be done at room temps between 60F and 70F, so a cool, dark place like a cupboard is preferable. Any lower and the fermentation slows to a crawl, stops altogether, or never begins. Any higher and the fermentation speeds up, not giving enough time to develop the sour or tangy flavor common to lacto-fermented foods.
Day 1 through 3:
Twice a day remove the plastic wrap, turn the mixture over several times with tongs, cover with plastic wrap once again, press down firmly to remove any air, place a heavy plate or saucer on top of the plastic wrap, cover the bowl with the cloth towel.
Day 4: Remove the mixture from the bowl and place in half-gallon or quart glass jars, pour any liquid from the bowl into the new container with the mixture.
Press the mixture down with a potato masher or gloved hands, pour enough distilled water to reach the top of the mixture, cover with plastic wrap once again, press down firmly to remove any air, cover the jar with a lid (but lightly) or a cloth towel.
Place the jars inside a shallow pan and in cool place in the kitchen.
Note: As the fermentation begins and continues the contents of the jar will begin to bubble and may result in some of the liquid going over the top of the jar so placing the jars inside a shallow pan will keep you from having a wet mess on the countertop or in a cupboard.
Day 5-7:
Inspect the mixture once a day to make sure that the brine is still at the top level of the mixture. If not add more distilled water.
Day 8 to ?: (We stop ours on day 10)
The mixture should begin developing the sour, pickled flavor we love. At this point, you may begin tasting the takuan, continue the fermentation until you reach the level of sourness you prefer.
When you have reached the flavor you prefer remove the plastic wrap over the mixture, cover tightly and place in the fridge to age and mellow, albeit slowly, for at least 4 weeks. May be stored in the fridge for up to 6 months but ours never lasts that long!
Your takuan-style daikon radish is ready! As noted above the fresh daikon radish greens may also be lacto-fermented. We use the same process as the sliced daikon but do not use turmeric. Remove and discard any discolored leaves and stems, triple was the greens, slice into 1 to 2 inch segments, place in a very clean stainless steel bowl, sprinkle with 2 tbsp kosher salt, mix well, cover with plastic wrap, press down on the plastic wrap to remove any excess air, cover the bowl with a clean kitchen towel. Follow the above steps from Day 1 to 8
Sides 4 - 6
Side/Appy #4
Kale and Portobello Mushrooms
Total: 22 minPrep: 10 minCook: 12 minYield: 4 servings
Ingredients
3 tablespoons extra-virgin olive oil
4 portobello mushroom caps, sliced
1 1/4 pounds kale, stemmed and chopped
Salt and pepper
Freshly grated nutmeg, to taste, about 1/4 teaspoon
1/2 cup dry Italian red wine
Directions
Heat a large skillet over medium-high heat with extra-virgin olive oil. When the oil is hot, add mushrooms and cook until dark and tender. Add kale and turn with tongs to wilt. Season the mixture of mushrooms and greens with salt, pepper and nutmeg. Add wine and deglaze the pan. Reduce heat to low and cook greens 5 minutes longer then serve.
Side/Appy #5
Bok Choy & Kale Slaw with Creamy Peanut Dressing
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6 servings
Peanut Dressing:
1/2 cup creamy peanut butter
1/4 cup coconut aminos (can sub low sodium-soy sauce)
3 Tablespoons apple cider vinegar
1 1/2 Tablespoons pure maple syrup
1 Tablespoon sesame oil
1 teaspoon fish sauce
2 teaspoons finely grated fresh ginger (+ more to taste)
1 large clove of garlic, minced (or fresh green garlic)
1/4 teaspoon crushed red pepper flakes
water to thin as necessary
Slaw:
2 small heads of bok choy, very thinly sliced (greens and stems)
1 bunch of kale, very thinly sliced
4 radishes, cut into thin matchsticks
3 carrots, grated
1/2 cup finely chopped peanuts
Preparation
Prepare the sauce by adding all the ingredients to a small blender or use an immersion blender and process until smooth. Add a few tablespoons of water to thin as needed. Taste for seasonings and adjust.
Add the chopped bok choy and kale to a large bowl. Drizzle in half of the peanut sauce and use your hands to massage it in. Add the remainder of the ingredients and drizzle with more sauce if desired.
Side/Appy #6
Southern Sweet Cornbread w/Pineapple
Prep Time:5 minutes Cook Time:25 minutes Total Time:30 minutes
muffin pan, round baking pan, or an 8" cast-iron skillet
Ingredients
8 ½ oz cornbread mix 1 box of Jiffy Corn Muffin Mix (Or use yellow cornmeal. The instructions for yellow cornmeal are in the recipe notes below.)
4 tablespoons butter unsalted
¾ cup pineapple crushed (canned or fresh)
¼ cup pineapple juice
2 tablespoons sugar granulated
8 oz cream cheese, whipped
Instructions
Preheat the oven to 350 degrees F.
Place the butter in an 8-inch baking pan or cast-iron skillet and melt in the oven for approximately 5 minutes.
While the butter is melting, combine the Jiffy box mix, crushed pineapple, pineapple juice, sugar, and cream cheese in a medium-sized mixing bowl.
Pour the melted butter from the baking pan into the mixing bowl and mix all the ingredients.
Pour the cornbread mixture into the pan.
Bake for 20-25 minutes, then serve warm, and enjoy!
Notes
Sweet cornbread is made with yellow cornmeal: follow the instructions below to make this cornbread with yellow cornmeal.
1 cup of medium grind yellow cornmeal
⅔ cup of all-purpose flour
2 teaspoons of baking powder
4 tablespoons of unsalted butter
¾ cup of crushed pineapple (canned or fresh)
¼ cup of pineapple juice
2 tablespoons of granulated sugar
8 oz. of whipped cream cheese
Instructions
Preheat the oven to 350°F, then melt the butter. Combine the remaining ingredients in a medium-sized mixing bowl. Follow steps 4 through 6 above.
Deserts / Beverages
Dessert #1
Golden Turmeric Bars
Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Servings 16
Ingredients
2 cups blanched almond flour (not almond meal)
1 teaspoon ground turmeric (or 1 TBSP fresh)
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground black pepper
½ cup salted butter, cut into 1 tablespoon pieces
⅛ teaspoon vanilla stevia
2 tablespoons maple syrup
Instructions
In a food processor, pulse almond flour, turmeric, and ginger
Pulse in cardamom and pepper until well combined
Pulse in butter, stevia, and maple syrup
Press dough into a parchment paper lined 8 x 8 inch baking dish
Score dough to make 16 bars
Bake at 350°F for 25-30 minutes
Cool one hour
Dessert #2
Quick and Easy Kiwi Pineapple Honey Yogurt Parfait [Recipe]
Pineapple Kiwi Honey Yogurt Parfait is a light and delicious parfait made with kiwi, pineapple, yogurt, honey and cookies. Use fresh or canned pineapples.
Prep time 2 mins Cook time 3 mins Total time 5 mins Serves 2
INGREDIENTS
Crushed graham cracker crust - 1/2 cup
natural full fat yogurt, chilled - 1 cup
pineapple chopped and chilled - 1/4 cup
kiwi chopped and chilled - 1/4 cup
honey
cherry for topping
INSTRUCTIONS:
Add 2 tsp honey to kiwi and mix well.
Add 2 tsp honey to pineapple and mix well.
Add 2 tbsp honey to yogurt and mix well.
When ready to assemble, place yogurt in bottom of glasses. Add a layer of graham cracker crust. Then a layer of pineapple.
And then second layer of yogurt. Then a layer of graham cracker crust. And then a layer of kiwi.
Third layer of yogurt. Then a layer of graham cracker crust. And then a layer of pineapple.
Top with some more yogurt and a cherry. Dig in and enjoy
Dessert #3
Pear Kiwi Banana Smoothie
Creamy smooth smoothie packed with protein and Vitamin C.
Total: 10minutes mins Servings: 1 serving
Ingredients
▢2 kiwis
▢1 pear
▢1 banana
▢¼ cup Greek yogurt
Instructions
Peel the kiwis and banana.
Slice the fruits and place everything in a blender. Blend away.
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