Recipes for Thursday Sept 24th, 2026
Delicious Recipes for Your Organic Fruit & Vegetable Basket
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Entrees
E1 – Balsamic Chicken, Roasted Beet, and Bacon Kale Salad
Ingredients
For the SALAD:
· 6 beets, peeled and sliced into 1/4'' rounds (I used a mixture of red and golden beets!)
· 1 tablespoon olive oil
· 4 slices bacon
· 1 bunch kale, de-stemmed and chopped
· salt to taste
For the CHICKEN:
· 1 1/4 pounds chicken breasts (about 3 medium breasts)
· 1 clove garlic, minced
· 1 tablespoon grainy mustard
· juice of 1/2 a lemon
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 1/4 cup balsamic vinegar
· 2 teaspoons chopped fresh thyme
· For the DRESSING:
· juice of 1/2 a lemon
· 2 tablespoons apple cider vinegar
· 2 teaspoons maple syrup
· small clove of garlic, minced
· 3 tablespoons olive oil
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
Instructions
E2 – Sausage Stuffed Portabella Mushrooms
Ingredients
8 portobello mushrooms stems and gills removed
1 pound hot Italian Sausage ground
2 tablespoons olive oil
1 onion diced
1 red bell pepper diced
1 green bell pepper diced
4 garlic cloves minced
1 teaspoon oregano
28 ounce crushed tomatoes 1 can
16 ounces mozzarella cheese grated
salt to taste
pepper to taste
fresh basil for garnish optional
Instructions
E3 – Stuffed Potatoes with Kale and Red Pepper
Ingredients:
· 2 medium potatoes
· 1 medium bunch kale or 1 medium spinach
· 1 tablespoon olive oil
· 1 red bell pepper, chopped
· 1⁄2 medium onion, chopped
· 2 -3tablespoons milk
· salt and pepper
· 4 tablespoons cheddar cheese, grated
Instructions
Sides
S1 – Warm Turkish Potato Salad
Ingredients
· 2 lbs yellow baby potatoes halved
· 1 tablespoon salt
· 1 cup shredded red cabbage
· ¼ cup chopped green onions
· ¼ cup chopped parsley flat leaf
· 2 tablespoons roasted red pepper strips
Dressing
· ¼ cup extra virgin olive oil
· 2 tablespoons lemon juice
· 2 tablespoon white vinegar
· 2 teaspoons Aleppo red pepper or mild red chili flakes
· 2 teaspoons sumac
· ½ teaspoon salt extra one tablespoon for potatoes
· ¼ teaspoon ground black pepper
Instructions
S2 – Kale Pesto
Ingredients
· 2 cups of kale
· 2 stalks of celery chopped
· 2 star anise
· ¼ cup olive oil
· ¼ cup shredded parmesan
· ¼ cup toasted pumpkin seeds (or any nut/seed)
· A splash of fresh lemon juice
· Salt and pepper (to taste)
Instructions
S3 – Beet & Potato Salad
Ingredients
· ¾ pound potatoes
· 2 large beets, roasted
· 1 celery rib, diced
· ½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
· 2 hard-boiled eggs, peeled and finely chopped
· 2 tablespoons minced chives
· 2 tablespoons Champagne vinegar or sherry vinegar
· Salt to taste
· 2 teaspoons Dijon mustard
· ¼ cup extra virgin olive oil
· ¼ cup plain low-fat yogurt
· Freshly ground pepper
Instructions
S4 – Herbed Beet & Celery Salad
Ingredients
· 3 large beets (peeled and cut into 1/2" wedges)
· 6 stalks of celery
· 1 cup cilantro leaves
· 1 cup parsley leaves
· 1/4 red onion (finely sliced)
· 6 to 8 radishes (thin sliced into rounds or matchsticks)
· 2 ounces goat cheese
· 3 tablespoons pumpkin seeds
· Dressing Ingredients:
· 2 tablespoons white wine vinegar
· 1 tablespoon extra virgin olive oil
· 1 teaspoon honey
· 1/2 teaspoon sumac plus more for garnish
· Pinch of fresh ground pepper
Instructions
S5 – Potato Stuffed Portobello Mushroom
Ingredients
· 1 lb sweet potatoes or 1 lb yam, peeled and chopped
· 1 lb white potato, peeled and chopped
· 6 large garlic cloves, skin removed and left whole
· 1 extra large bay leaf (or 2 small bay leaves)
· 1⁄2 cup grated parmesan cheese
· 3 large eggs, slightly beaten
· salt & freshly ground black pepper (I use seasoned salt)
· 1 egg yolk
· 8 portabella mushrooms (about 4-5 inches in diameter)
· 1⁄4 cup oil (more if needed)
· 1 cup finely chopped onion
· 1⁄4 cup chopped fresh parsley
Instructions
S6 – Roast Beets & Potato
Ingredients
· 1 carrot washed and dried
· 2 beets washed and dried
· ½ pound yukon gold potatoes washed and dried
· 2 tablespoons Extra virgin olive oil
· 1 tablespoon Italian seasoning
· salt & pepper to taste
Instructions
Desserts / Beverages
D1 – Greek Orange Honey Cake
Ingredients
· ½ cup nondairy milk
· ¼ cup milled flax seed
· ¼ cup maple syrup
· ¼ cup coconut sugar or cane sugar (increase to ⅓ cup if not adding the honey drizzle)
· 2 tsp. vinegar (apple cider or white)
· 2 tsp. vanilla extract
· Optional: ½ tsp. almond extract (I recommend it!)
· 2 cups almond flour
· ½ cup starch (tapioca, potato, arrowroot, or corn)
· ¼ tsp. salt
· 2 tsp. baking powder
· ½ tsp. baking soda
· Optional: ½ tsp. ground cardamom or cinnamon
Orange Honey Syrup:
· ½ cup runny honey
· Juice of ½ lemon
· Zest of 1 small orange
· Juice of 1 small orange
· ½ tsp. vanilla extract
· ½ cup chopped pistachios (roasted, unsalted)
· ¼ cup sliced almonds
Instructions
D2 – Apple Agave Topping
Ingredients
· 2 apples, pared, cored and diced
· 1 cup apple juice
· 1/2 cup orange juice
· 1/4 cup agave
· 3 tablespoons golden raisins
· 2 teaspoons grated orange peel
· 1/4 ground cinnamon
· 4 teaspoons cornstarch
· 1 tablespoon water
Instructions
D3 – Healthy Apple Crisp
Ingredients
· 5 large apples sliced, approximately two pounds
· 1 tablespoon lemon juice
· 3 tablespoons maple syrup
· 1 tablespoon cornstarch
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
For the crisp topping
· 1/2 cup almonds chopped
· 1 cup almond flour or rolled oats
· 1/2 cup unsweetened shredded coconut
· 1/4 cup coconut sugar
· 1/2 cup coconut oil melted
Instructions
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