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This Week's Memorial Weekend Recipes

The following recipes are coordinated with the ingredients in this week's Organic Fruit & Vegetable basket, and are perfect for a Memorial Day gathering, or to prep for a busy week ahead.

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


ENTRÉE (Main Course)

Turkey Zucchini Burgers with Yogurt-Sumac Sauce

(makes 8 mini burgers)

Prep Time: 10 mins Cook Time: 10 mins


For the burgers:

1 pound ground turkey, light or dark meat

1 large zucchini, coarsely grated

3 scallions, thinly sliced

1 large egg

2 tablespoons chopped mint

2 tablespoon chopped cilantro

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon kosher salt

olive oil, for greasing the pan

8 mini hamburger buns

For the yogurt sauce:

1 cup Greek yogurt

1 teaspoon grated lemon zest

1 tablespoon lemon juice

1 garlic clove, minced

1 tablespoon olive oil

2 teaspoons sumac-

If you don’t have sumac ( Given its tart, acidic flavor, sumac is best substituted with lemon zest, lemon pepper seasoning, lemon juice, or vinegar.)

1/2 teaspoon kosher salt


1. In a large bowl combine first 9 ingredients. Mix well. With dampened hands form the mixture into burgers about 1 inch thick. You can do small slider size or regular size burgers.

2. In a large saute pan or stove top grill over medium, add 1-2 tablespoons olive oil and add the burger patties. Cook burgers 3-4 minutes on each side for small slider burgers or 5-6 minutes on each side for larger burgers. 3. Place all the sauce ingredients in a small bowl and stir to combine. 4. Place the burgers on buns and top with the yogurt-sumac sauce.

Side #1

5-Minute Macadamia Cheese + Vegan Crudité

Creamy macadamia nut cheese and hummus served with roasted and fresh vegetables! The perfect 30-minute plant-based snack or appetizer.

PREP TIME8 minutes

COOK TIME22 minutes

TOTAL TIME30 minutes



4 medium whole carrots (tops removed, cut in thirds, large portions halved // organic when possible)

2 medium beets (carefully sliced into 1/4-inch rounds // organic when possible)

1 Tbsp avocado oil (or sub water)

1 healthy pinch each sea salt + black pepper


1 1/4 cup raw macadamia nuts (or cashews // soaked for 1 hour in hot water)

2 Tbsp lemon juice

2 Tbsp nutritional yeast, plus more to taste

1/2 tsp garlic powder

1/4 tsp sea salt (plus more to taste)

1/4 - 1/2 cup water

1/4 cup fresh chopped parsley or cilantro (optional)


5-7 medium radishes (organic when possible // halved or sliced)

1/2 medium cucumber (sliced into thin rounds // organic when possible)

Sprouted or roasted nuts (optional)

Hummus (DIY or store-bought) or baba ganoush (DIYor store-bought) (optional)


If roasting vegetables, preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or use more baking sheets if making a larger batch.

Once preheated, add carrots and beets to the baking sheet and drizzle with oil (or water), salt, and pepper. Toss to combine and arrange in a single layer. Bake for 17-22 minutes or until slightly golden brown and tender.

In the meantime, make your "cheese." Add macadamia nuts to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.

Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine. If adding herbs, add at this time.

At this point, the "cheese" is ready to eat! But it's better after chilling. Transfer "cheese" to cheesecloth (or a thin, clean towel) and rest over a fine mesh strainer set over a mixing bowl. Twist the top of the cheesecloth so it forms a loose ball. Refrigerate for at least 15 minutes, up to 24-36 hours. The longer it chills, the firmer the "cheese" will become.

Once vegetables are roasted, assemble crudité platter with macadamia "cheese," vegetables, hummus (optional), and any other desired sides. I personally loved the roasted vegetables with a drizzle of tahini and maple syrup then dipped in the nut cheese - swoon!

Best when fresh. Store leftover nut "cheese" in the refrigerator for up to 10 days. Serves 2 as an entrée, 4-6 as an appetizer.


*You can also use store-bought to save time! I like Kite Hill and Treeline brands. *More hummus recipes: Golden Goddess Turmeric Hummus, Roasted Jalapeno Hummus, and Garam Masala Hummus. ttps://

Side #2

Slaw with Rosemary Dressing

Fresh, delicious vegetable slaw with a garlic rosemary tahini dressing! Packed with nutrient-rich vegetables and fruit with cleansing benefits and tons of nutrients. Just 20 minutes required for this incredibly healthy side, snack, or salad base!

PREP TIME20 minutes

TOTAL TIME20 minutes

Servings (1 cup servings)



3 cups green cabbage (shredded)

1 bulb fennel (stems and fronds removed)

1 small apple (honeycrisp or similar)

2 stalks celery

1 small beet

2 large carrots

1/2 cup fresh cilantro and/or parsley (finely chopped)

2 Tbsp lemon juice

1 Tbsp apple cider vinegar


1/2 cup tahini (use raw tahini to keep this recipe raw)

3 Tbsp lemon juice

1 Tbsp apple cider vinegar

2 Tbsp freshly minced rosemary

4 cloves minced garlic

1/3 cup water (plus more as needed)

1 Pinch sea salt


Prepare fruit and veggies for the slaw by thinly slicing on a mandolin, finely grating with the grating blade of a food processor, or using a sharp knife.

Add all vegetables and fruit to a large mixing bowl and top with lemon juice and apple cider vinegar. Toss to combine and set aside.

To prepare dressing, add all ingredients (except water) to a small blender, food processor, or medium mixing bowl. Blend or whisk to combine. Add water until a pourable dressing is achieved.

Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, apple cider vinegar for tanginess, or rosemary for herbal flavor.

Add dressing to slaw and toss thoroughly to combine. Enjoy as is or add to salads, to bowls, or atop veggie burgers. Store leftovers covered in fridge for up to 4-5 days.


*Feel free to adjust fruits and vegetables based on seasonality.


Rustic Peach Tart

PREP TIME 45 mins

COOK TIME 40 mins

TOTAL TIME 1 hr 25 mins

SERVINGS 8 servings


1 1/2 cups all-purpose flour

1/2 tsp salt

1 1/2 sticks unsalted butter very cold, cut into small cubes

1/3 cup water ice-cold, plus additional 1–2 Tbsp as needed


1 1/2 lbs peaches skin-on, pitted and cut into ½" slices

1/4 cup sugar

1 Tbsp lime juice

2 Tbsp cornstarch

1 pinch salt

2 Tbsp unsalted butter cut into small pieces


1 egg well beaten (for egg wash)

1 Tbsp apricot preserves

1 tsp water


To make the crust, combine flour, salt and cold butter cubes in the bowl of a food processor. Pulse several times until cubes become the size of peas. Transfer the flour mixture to a large mixing bowl and add ⅓ cup of ice-cold water. Stir gently, adding additional water if necessary, until dough forms a ball that is moist, but not sticky. Remove dough and wrap it with plastic wrap then shape into a round disk. Chill in the fridge at least 45 minutes.

Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper. Remove dough from the fridge and place on a floured work surface. Roll the crust into a circle 14–16" in diameter, dusting with flour as needed to prevent sticking. Roll the dough around the rolling pin (to prevent dough from cracking) and lay it out flat on the baking sheet.

To make the filling, toss the sliced peaches, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling into the center of the crust, leaving a 2" border all the way around. Fold the crust over the filling then brush some egg wash under any dough that overlaps—it’ll help the folds stick to one another. Dot the top of the filling with butter then brush the entire surface of the crust with the remaining egg wash.

Bake 20 minutes then rotate the pan and bake an additional 20–25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.

Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Allow the tart to cool just long enough for the filling to set. Cut into wedges and serve warm.


Any summer stone fruit such as nectarines, plums or apricots work great with this recipe!

Meal #2

Entrée (Main Course)

Although I’m too stuck on the yummy filling of creamy queso fresco to try anything different, I bet these grilled zucchini boats will also be tasty filling with chili, ground beef, or refried beans and cheese!

Serves: Makes 8 halves


Spice mix:

1 tablespoon smoked paprika

2 teaspoons brown sugar

1 1/2 teaspoons onion powder

1 1/2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon ancho chili powder

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/2 teaspoon salt


4 large zucchinis

Olive oil

2 tablespoons plain Greek yogurt

2 tablespoons mayonaise

1 cup crumbled queso fresco or feta cheese

Chopped fresh cilantro

Lime, cut into wedges


Mix all the spice mix ingredients together and set aside.

Preheat the grill to medium heat.

Cut each zucchini in half lengthwise. Using a spoon, scoop out the zucchini seeds, making a boat. Drizzle with olive oil and sprinkle each generously with the spice mixture.

Place each zucchini cut side down on the grill. Grill about 10 minutes without turning until the zucchini is well marked. Flip and grill another couple of minutes on the other side until lightly marked. Remove to a serving platter.

While zucchini is grilling, mix the cheese and yogurt in a small bowl. Divide the cheese mixture evenly between the boats. Garnish with cilantro and sprinkle with lime juice.

Side #1

raw broccoli & bean salad



3 cups chopped organic raw broccoli

1 cup organic canned dark red kidney beans ( we use Eden Organic)

½ cup chopped organic hearts of palm (we use Native Forest)

½ cup organic frozen corn, thawed

1 small red bell pepper, diced


2 tbs of eggless mayo (we used Earth Balance mindful mayo)

1 tbs coarse ground mustard ( we used grey poupon)

1 tbs brown mustard

3 tbs freshly squeezed lemon juice

⅛ tsp pepper

½ tsp sea salt

3 tbs extra virgin olive oil

1 tsp agave nectar


Put all the ingredients in a glass jar, close the lid and make sure it's tight.

Shake it until all ingredients are combined and you obtain a creamy smooth dressing.

The dressing is done.

Keep refrigerated.


Combine all the ingredients in a large bowl. Add dressing right before serving and toss well Enjoy!

Not a big fan of raw broccoli? Throw it in a large pot of salted boiling water for a couple of minutes until "al dente" (slightly soft, but not mushy!)

Side #2

Dandelion Greens with Shaved Fennel and Lemon-Honey Vinaigrette

Level: Easy

Total: 10 min

Active: 10 min

Yield: 4 servings


1 teaspoon grated lemon zest plus 2 tablespoons lemon juice

2 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

1 heaping tablespoon honey

1/2 cup extra-virgin olive oil

4 ounces wild dandelion greens

1 small head fennel, thinly shaved

1 small red onion, halved and thinly sliced


Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified.

Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.




Honey Glaze:

8 tbsp unsalted butter, melted

1/4 cup honey

3 tbsp lime juice


2 Bananas

2 Peaches


Stir together all of the honey glaze ingredients until smooth.

For grilled bananas: Peel the bananas, and slice in half crosswise and then lengthwise. Using a pastry brush, coat the banana pieces with the glaze. Grill over direct medium heat for 6-8 min., turning gently, until light brown.

For grilled peaches: halve the fruit and remove the pits. Toss the fruit gently in a bowl with the honey glaze. Grill, cut side down, over direct medium heat for 10-12 minutes, turning after 7 or 8 min.

Serve immediately (topped with ice cream, whipped cream, etc.)

Meal # 3

ENTRÉE (Main Course)

Spinach Artichoke Chicken w/ Roasted Broccoli & Radishes

Ingredients Needed:

  • 13 oz. Boneless Skinless Chicken Breasts

  • 2 oz. Baby Spinach

  • 2 oz. Shredded Mozzarella

  • 2 oz. Artichoke Hearts

  • 2 Garlic Cloves

  • 5 oz. Radishes

  • 8 oz. Broccoli Florets

  • ​1 oz. Light Cream Cheese


Before you Cook

Preheat oven to 400 degrees.

Set cream cheese on counter to soften

Rinse produce and pat dry

Prepare baking sheet with foil and cooking spray

Prepare the Ingredients

Cut Broccoli Florets into large bite-sized pieces (if necessary).

Trim & Slice radishes into 1/4″ rounds

Mince Garlic

Drain and rinse artichokes. Squeeze out liquid and coarsely chop.

Pat chicken breasts dry and season both sides with 1/4 tsp salt and 1/4 tsp pepper.

Roast the Vegetables

Toss broccoli florets, radishes, and garlic with 2 Tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on baking sheet w/ foil and cooking spray.

Spread into a single layer and roast in hot oven until broccoli is tender and lightly browned (17-20 minutes).

While vegetables roast, make spinach-artichoke mixture.

Spinach Artichoke Mixture

Place a medium oven-safe pan over medium heat. Add 1 tsp olive oil and spinach in hot pan.

Stir occasionally until wilted, 1-2 minutes.

Remove from burner. Transfer spinach to a mixing bowl. Add artichokes, mozzarella, cream cheese, 1/4 tsp salt, 1/4 tsp pepper and stir until mixed. Set aside.

Wipe pan clean and reserve.

Sear the Chicken

Return pan used to wilt spinach to a medium-high heat. Add 1 tsp olive oil and chicken breasts in a hot pan.

Cook until browned, 3-4 minutes.

Flip and cook, 2 minutes.

Remove pan from burner, Chicken will finish cooking in a later step.

Carefully spook spinach artichoke mixture evenly onto top of chicken breasts.

Roast Chicken & Finish Dish

Place pan in oven and roast until spinach-artichoke mixture is lightly browned and chicken reaches a minimum internal temperature of 165 degrees. (8-12 minutes depending on thickness of chicken).

Side #1

Glazed Baby Beet and Carrot Salad with Cumin Dressing


35 mins




1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

8 baby beets, peeled and quartered

8 baby carrots, peeled and halved lengthwise

Salt and freshly ground pepper

2 teaspoons honey

3 tablespoons white wine vinegar

1/2 teaspoon ground cumin

12 cups mixed baby lettuces, such as Bibb, lolla rossa, red salad bowl, red oak leaf or little gem (12 ounces)

1/2 cup crumbled feta, preferably French (2 1/2 ounces)

2 tablespoons chopped almonds


Step 1

In a medium skillet, melt the butter in the olive oil. Add the beets and carrots and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Using a slotted spoon, transfer the vegetables to a large bowl. Whisk the remaining 1 tablespoon of vinegar into the skillet along with the cumin, then pour over the vegetables. Let cool slightly.

Step 2

Add the baby lettuces and feta to the vegetables and toss. Sprinkle with the almonds and serve right away.

Side #2

Peach and Oak Leaf Lettuce Salad with Honey-Shallot Vinaigrette

Serves: 2-4

Prep Time: 10 MINS

Cook Time: MINS



5 oz The Villages Grown oak leaf lettuce—(Red leaf)

2 peaches, sliced

2 oz crumbled goat cheese

1/4 cup walnuts


1/4 cup fresh squeezed lemon juice

1/4 cup white balsamic vinegar

1 tbsp honey

1/4 cup minced shallot

1/8 tsp kosher salt

fresh ground black pepper, to taste

1/3 cup extra virgin olive oil


Wash and dry the lettuce and set aside.

Slice the peaches, crumble the goat cheese, and mince the shallot. Set aside.

Whisk together the lemon juice, vinegar, honey, shallots, salt and pepper, and olive oil.

In a large serving bowl, toss together the oak leaf lettuce, peaches, and dressing. Top with the goat cheese and walnuts and serve.


Citrus Banana Cream Homemade Popsicles

Make these Citrus Banana Cream Homemade Popsicles for a fresh and tasty summer treat that your kids will love! Easy enough that the kids can help.

Servings: 7 popsicles

Prep Time15 minutes

Total Time4 hours 15 minutes


6 oz. frozen orange juice concentrate thawed

5.3 oz. container greek yogurt

2 ripe bananas

zest of one lemon

1 teaspoon fresh lemon juice


Combine all ingredients in a blender. Blend until frothy.

Pour into popsicle molds.

Freeze for 4 hours. Overnight is better.

Makes 7-8 popsicles depending on the size of your molds.


This recipe can be easily doubled.

Extra goodie

Peach Sangria

Prep time

10 mins

Total time

10 mins

This easy peach sangria recipe is SO refreshing on hot summer days. Serve over ice, and enjoy!

Author: Jeanine Donofrio

Recipe type: Beverage


1 bottle white wine (a pinot grigio, chenin blanc, or similar)

1 cup Grand Marnier

3-4 peaches, sliced

Splash of ginger juice (or a bit of freshly grated ginger) (optional)

1 lemon or lime, sliced

Handful of mint and/or basil

Handful of ice


Stir all ingredients together. Chill until you're ready to serve!


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