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Recipes for Week 5/14/21

The following recipes are coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

To sign up for a Weekly or Bi-weekly Organic Basket click here


Green Leaf Lettuce

Cremini / White Mushrooms Red Chard (in Large & Jumbo baskets)

Eggplant Globe

Vidalia Onions

Covington Yams

Celery (in Jumbo baskets)

Fresh Apricots


Fuji Apples


ENTRÉE (Main Course)

Garlic Mushroom Pasta

This garlic mushroom pasta recipe is easy to make and incredibly delicious! The garlic butter parmesan sauce is freshened up with a touch of lemon and parsley.

REP TIME10 mins

COOK TIME20 mins



CALORIES574 kcal


4 ounces uncooked pasta

3 tablespoons butter divided

1 tablespoon olive oil

1/2 medium onion chopped

7 ounces cremini mushrooms sliced

3 cloves garlic minced

1/2 teaspoon Dijon mustard

1/4 cup chicken broth or veg broth or white wine

1/2 teaspoon lemon juice + zest of 1/2 lemon

1/2 cup freshly grated parmesan cheese

2 tablespoons fresh parsley chopped

Salt & pepper to taste


Boil a salted pot of water and cook the pasta al dente according to package directions.

Meanwhile, prep your ingredients.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the onions and mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked off and everything gets a good sear and is browned/caramelized (this gives a ton of flavor). It'll take 8-10 minutes or possibly a bit longer.

Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.

Add in the broth and lemon juice + zest, and let it bubble for about a minute or so.

Take the pan off the heat and stir in the parmesan cheese and parsley. Add a splash of the hot pasta water prior to draining the pasta (a couple tablespoons) and then toss the pasta with the sauce. Season with salt & pepper as needed and serve immediately.

Side #1

Sweet Onion Salad

Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.




1 small Vidalia onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cup)

1 small red onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cups)

3 tablespoon sherry vinegar

1 tablespoon honey

1 teaspoon fresh lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

2 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons

1 medium head radicchio (about 8 ounces), cored, leaves separated and cut into 1/2-inch pieces (about 2 1/2 cups)

2 large leaves green-leaf lettuce, torn into small pieces (about 2 cups)

1 cup red and yellow grape tomatoes (about 5 ounces), halved if large

1 tablespoon finely chopped fresh flat-leaf parsley


Step 1

Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.

Step 2

Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.

Step 3

Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.

Cook's Notes

The two onions are mild enough to eat raw, but they become even more tame after soaking them in ice water, a process that helps remove bitter compounds.

Side #2

Apple Onion Celery Salad

Creamy sweet oniony salad is a wonderful side dish for any meal but especially with Korean food!

Prep:8 minutes Cook:2 minutes

Total Time:10 minutes

serves: 4


▢1 Fuji Apple or other sweet (crunchy apples like honey crisp)

▢1/2 yellow onion

▢2 stalks celery


▢1/2 tsp Sea Salt

▢5 Tbsp Mayonnaise

▢1 Tbsp white vinegar

▢2 Tbsp plain non-fat yogurt (unsweetened)

▢2 tsp sugar

▢1 tsp lemon juice


Slice apples, celery and onions into thin slices.

Make dressing by whisking salt, mayonnaise, vinegar, yogurt, sugar and lemon juice.

Toss and mix apples, onions and celery with the dressing.

Refrigerate and serve cold.

Tips & Notes:

Do not store this salad longer than 2 days because the onion flavor starts to seep into the dressing and starts to dominate the salad.


Campfire Banana Boats

These Banana Boats are stuffed with your favorite toppings, wrapped in foil, and cook right over your campfire for an easy, no-mess dessert!

Classic Banana Boat

1 banana

2 tablespoons milk chocolate, (chopped from bar or chocolate chips)

8 mini marshmallows

1 graham cracker square


Take a banana with its peel still on and cut it down the middle (along the concave side). Not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart.

Stuff the chocolate and mini marshmallows (or other fillings, see notes) into the center of the banana.

Wrap the banana in foil. Place on a campfire or grill until fillings have melted and banana has warmed through, about 10 minutes. Alternatively, you can place on grill or bake in oven @ 400*

Unwrap banana and top with crushed graham cracker. Enjoy!

Other Creative Banana Boat Fillings

STRAWBERRY HAZELNUT: Banana + Strawberries + Nutella + Chopped Hazelnuts

SAMOAS: Banana + Chocolate Chips + Caramel Sauce + Toasted Coconut

DULCE DE LECHE: Banana + Chocolate + Dulce de Leche sauce + Coconut shreds

VEGAN: Banana + Dark Chocolate + Dandies Mini Marshmallows

PB & C: Banana + Peanut Butter + Chocolate Chips

HONEY GINGER: Banana + Honey + Candied Ginger + White or Dark Chocolate

BANANA SPLIT: Banana + Milk Chocolate + Marshmallows + Cherries

PECAN PRALINE: Banana + Pralines + Dark Chocolate

Meal #2

Entrée (Main Course)

Scalloped Sweet Potatoes with Vidalia Onion and English Cheddar

Serves 6 to 8


2 tablespoons extra-virgin olive oil

2 large Vidalia onions, thinly sliced

2 1/2 pounds sweet potatoes, peeled and thinly sliced

1 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Freshly ground black pepper

3 cups shredded English cheddar cheese

1 cup heavy cream

1 cup chicken stock


Step 1 Place a large saute pan over medium heat, add 2 tablespoons extra-virgin olive oil. Add sliced Vidalia onions and saute 12 to 15 minutes until softened and lightly caramelized.

Step 2 While onions are cooking, peel and thinly slice the sweet potatoes.

Step 3 Begin layering one-third of the sweet potatoes in a buttered 12-cup baking dish. Sprinkle potatoes with salt, nutmeg, cinnamon, and freshly ground black pepper. Add half of the onion mixture, then half of the shredded English cheddar. Repeat process. Top with remaining potatoes in a spiral and then with remaining cheese.

Step 4 Mix 1 cup of heavy cream with 1 cup chicken stock in a large measuring cup and pour over potatoes. Cover with parchment and foil and put into oven for 30 minutes at 350 degrees Fahrenheit, then increase temperature to 425 degrees and cook 45 minutes more. Remove from oven and serve.

Side #1

Apricot & Feta Salad

Prep Time

10 mins

Total Time

10 mins

A light yet flavourful summer salad. Perfect for a summer lunch or served as a side with something hot off the grill.

Author: Sasha Gora

Recipe Type: Salad, Main, Entree

Serves: 2


a few handfuls of lettuce or salad greens of your choice

4-6 fresh apricots, quartered (about 2-3 per person depending on size)

feta cheese, crumbled, to taste

1 tsp dijon mustard

1 tsp maple syrup

2 tbsp apple cider vinegar

5 tbsp extra virgin olive oil

a squeeze of fresh lemon juice, about a scant tbsp

sea salt


a few sprigs of fresh tarragon, finely sliced


Wash the lettuce or salad greens well and then spin to dry.

Whisk together all of the ingredients for the dressing in a small bowl. Alternatively, mix them together in a jar, seal and then shake well until everything is combined. Taste and adjust seasoning as desired.

On two plates assemble the greens and top with the quartered apricots and crumbled feta. Drizzle with dressing.

Side #2

Easy Air Fryer Crispy Parmesan Eggplant Fries

yield: 4 SERVINGS

prep time: 25 MINUTES

cook time: 12 MINUTES

additional time: 10 MINUTES

total time: 47 MINUTES

These Easy Air Fryer Crispy Parmesan Eggplant Fries are a delicious snack, appetizer or meal! Pair with your favorite pasta sauce for dipping.

Top of Form

Bottom of Form


1 cup Italian seasoned breadcrumbs

2/3 cup grated parmesan cheese

1/2 tsp garlic powder

1/2 tsp pepper

3 eggs

3 tbsp water

1 eggplant

1/4 cup all-purpose flour

cooking spray


Prepare your breading station. In one bowl, combine breadcrumbs, cheese, garlic salt and pepper. Stir well. In a second bowl, combine eggs and water and whisk well.

Peel eggplant (if desired) and then slice into "fries". Try to keep size uniform so they cook evenly.

Before beginning breading, preheat your air fryer. Set it to 375 degrees for 10 minutes.

Place all eggplant fries in a large bowl and add flour. Toss to coat.

Then, dip eggplant into egg then breadcrumb mixture. Repeat until all fries are breaded.

Depending on the size of your air fryer these may need to be done in 2-3 batches. After the air fryer is preheated place a single layer of eggplant fries in the air fryer. Spray with cooking spray over the fries to help them get more crispy.

Cook at 375 degrees for 6 minutes or until golden brown.

Remove from the air fryer and sprinkle lightly with parmesan cheese if desired.

Serve with pasta sauce for dipping or enjoy plain.


Leftover eggplant fries can be stored in the refrigerator and then warmed up in the air fryer for 3-4 minutes to make crispy again.



I tried quite a few different flavours and some I already shared here on the blog (like this Chocolate banana ice cream or this Cherry banana ice cream) but now I have a new favourite! This Apricot banana ice cream is so creamy, refreshing and delicious and I love it as soft serve, meaning served immediately after making when it’s cold and creamy but you can also use ice cream molds and put it in the freezer for later. Apricots in combination with frozen bananas and coconut cream make this a real summer treat that I’m sure you’ll love as much as I do! Let me know if you make it as I always lovehearing from you!


10 mins


10 mins

Recipe type: Dessert

Serves: 2


2 large frozen bananas, previously sliced and frozen

4 large apricots, pit removed and previously frozen