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This Week's Recipes 4/23/21

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

Menu # 1 Entrée

Zucchini Pie

This crustless zucchini pie contains eggs and two types of cheese and can be served as either a side dish or a meatless main dish.


15 mins


1 hr 5 mins


1 hr 20 mins


Makes 6 servings


Ingredient Checklist

3 cups grated zucchini

1 small onion, chopped

1 cup all-purpose flour

1 cup grated provolone cheese

3 eggs, beaten

¼ cup vegetable oil

4 tablespoons grated Parmesan

2 teaspoons chopped fresh basil

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper


Instructions Checklist

Step 1

Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.


This classic French recipe of green beans with almonds has been elevated with sautéed shallots, garlic, freshly grated lemon zest, and lemon juice. This elegant, simple, and delicious vegetable side dish comes together quickly and is great for the holidays!

prep time5 MINUTES

cook time15 MINUTES

total time20 MINUTES


1 lb French green beans (haricot verts), trimmed

2 tablespoons unsalted butter

1/4 heaping cup raw sliced almonds

2 medium shallots, finely diced

2 medium garlic cloves, finely minced

zest of one small lemon

2 teaspoons freshly squeezed lemon juice

kosher salt

freshly ground black pepper


Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the 'tips for success' box at the bottom of this recipe thoroughly.

Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.

Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.

Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.

Stovetop rainbow carrots with caramelized onions

Author: Valentina | The Baking Fairy

Recipe type: Vegetarian

Serves: 6


2 lbs carrots

½ white onion, chopped small {about ⅓ cup}

2-3 tbsp olive oil

1 tsp salt

½ tsp pepper

½ tsp sugar

2-3 tbsp water, as needed

Get Ingredients


First, wash and peel the carrots, and trim off the tops and bottoms.

Set a large nonstick pot on the stove over medium heat, and add in the olive oil and chopped onion. Add in the sugar, and cook, stirring occasionally, until onion is soft, translucent, and lightly golden.

Add in the carrots, season with salt and pepper, and cook, stirring occasionally, until they start to caramelize.

Lower heat to medium-low, add in the water, and cover. Cook the carrots, stirring occasionally, for 30 minutes, until soft and easily pierced with a fork.

Serve immediately!

Rice Puddings with Caramel Gala Apples




3cups water

1/4 teaspoon salt

1/2 cup arborio rice or medium-grain white rice

4cups whole milk

2/3 cup sugar

2teaspoons vanilla extract


2medium Gala or Fuji apples (13 to 14 ounces total)

1/4 cup sugar

1tablespoon fresh lemon juice

1tablespoon unsalted butter, room temperature

1/2 cup apple cider

Pinch of salt

1/2 cup heavy whipping cream

Whipped cream (for topping; optional)



Step 1

Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD Can be made 2 days ahead. Keep refrigerated.


Step 2

Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.

Step 3

Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.

Menu 2

Chicken Salad with Grapes and Gala Apples

15 minutes



Enjoy Southern Chicken salad with crisp and sweetened flavor added by the grapes and apples.


Top of Form

Select ingredients:

2 tablespoons Food Lion mayonnaise

1 cup cubed cooked Nature's Place or Food Lion Chicken

1 cup halved grapes

1 Food Lion gala apple, diced

1/3 cup diced red onion

1 tablespoon Food Lion honey mustard

1/4 teaspoon Food Lion garlic powder

1/8 teaspoon Food Lion ground black pepper


Bottom of Form


Mix mayonnaise, chicken, grapes, apple, onion, honey mustard, garlic powder and black pepper in a bowl.

Garden-Fresh Rainbow Chard

TOTAL TIME: Prep/Total Time: 20 min.YIELD: 4 servings.

Chard, a member of the beet family, is prized for its green leaves and colorful stalks. Stir up these good-for-you greens with garlic and red onion. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


2 tablespoons olive oil

1 medium red onion, halved and sliced

3 garlic cloves, sliced

1/4 cup chicken broth

2 bunches rainbow Swiss chard, coarsely chopped (about 16 cups)

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper


1. In a 6-qt. stockpot, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer.

2. Add broth and chard; cook and stir until chard is tender, 5-6 minutes. Remove from heat; stir in lemon juice, salt and pepper.

Red Cabbage Coleslaw


Recipe type: Side Dish

Prep time: 10 mins

Cook time: 4 hours

Total time: 4 hours 10 mins

Yields: 1 Big Bowl

Serve with BBQ Pulled Seitan Sandwich


½ head of red cabbage, thinly sliced

2 carrots, julliened

½ red onion, minced

2 tbsp white sugar

1 tbsp mustard

½ cup mayo

⅓ cup milk

1 tbsp white vinegar

2 tbsp lemon juice

1 tsp black pepper


In a large bowl combine cabbage, carrots, and onion.

Mix in remaining ingredients.

Adjust seasoning to taste.

Refrigerate for at least 4 hours to chill thoroughly.

Valencia Orange Marmalade (Orange Jam)

This Valencia orange marmalade (orange jam) will be adored by marmalade haters. The orange zest is fine, leaving the pith out, making it sweet and full of orange flavor.

PREP TIME20 minutes

COOK TIME55 minutes


TOTAL TIME5 hours 15 minutes


10 medium Valencia oranges

1/2 cup of zest

1 cup granulated sugar


Using a zester, remove the zest from 5 medium Valencia oranges. You should have approx 1/2 cup of zest.

Cut the oranges in half and extract the juice from these oranges. Continue juicing additional oranges until you collect 2 cups of juice.

Reserve the seeds collected from juicing and place in a small cheese cloth, tied with kitchen twine. The seeds will release natural pectin needed for the marmalade.

In a small pot over high heat, add orange juice and granulated sugar. Stir until sugar has dissolved.

Stir in the zest and the cloth packet of seeds.

Bring mixture to boil, then reduce to medium heat and continue cooking until jam thickens, about 30-35 minutes.

Remove from heat and let seeds sit in the marmalade for 20 more minutes before removing.

Pour into an 8-oz jar and store in the refrigerator

Menu #3

Red Curry Noodle Bowls with Steak mint and Cabbage


4 servings


30 minutes


30 minutes


4 ounces dried flat linguine-width rice noodles

2 1/2 teaspoons kosher salt, plus more

1 pound flank steak

2 tablespoons refined coconut or vegetable oil, divided

1/4 cup red curry paste

2 teaspoons freshly grated ginger

1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons

2 1/2 cups low-sodium beef broth

1 (15-ounce) can coconut milk

2 tablespoons fresh lime juice, plus wedges for serving

4 ounces pea sprouts or shoots

1/2 cup basil leaves, preferably purple Thai

1/2 cup mint leaves

Sliced red chiles (for serving)


Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.

Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.

Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.

Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas are a fun and simple low-carb side dish that incorporate pizza toppings and flavor on top of roasted portobellos!

Course: Appetizer

Servings: 2 servings


4 portobello mushrooms gills and stems removed

2 tablespoons olive oil plus more for coating baking sheet

1 teaspoon italian seasoning

¼ cup pizza sauce

½ cup shredded mozzarella cheese

4-6 cherry tomatoes sliced

2 garlic cloves pressed


Preheat oven to 450°F, and coat a baking sheet with olive oil.

In a small mixing bowl, mix together the olive oil, Italian seasoning and garlic.

Spread the mixture on the portobello mushrooms. Add the pizza sauce on top, followed by the mozzarella cheese and then the sliced cherry tomatoes.

Bake for 8-10 minutes in the preheated oven until the mushrooms soften slightly and the cheese melts. Enjoy immediately.





6 large onions, sliced

1/3 cup honey

¼ cup butter

½ teaspoon salt


Preheat oven to 425* In a saucepan at medium heat, heat honey, butter and salt.

Grease a baking dish; Arrange onions and pour honey mixture over them.

Bake 45 minutes until onions are tender and golden brown.

Chocolate Zucchini Bread Recipe

This moist Chocolate Zucchini Bread has a tender crumb and is super chocolatey! Loaded with walnuts and chocolate this easy recipe is so delicious and rich. A great way to use up all those zucchinis from your garden!

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Bread

Cuisine: American

Servings: 12

Calories: 262kcal

Author: Julia Foerster


1/2 cup vegetable oil (120ml)

1/2 cup buttermilk (120ml)

2 large eggs

3/4 cup granulated sugar (150g)

1 cup zucchini grated (1 medium zucchini)

1 1/2 cups all-purpose flour (195g)

1/4 cup unsweetened cocoa powder (30g)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/3 cup finely chopped semisweet chocolate (60g)

1/2 cup chopped walnuts (60g)


Preheat oven to 350°F (180°C). Grease a 9x5-inch (or 8x4-inch) loaf pan and dust with flour. Tap out any excess.

In a large bowl, whisk together the vegetable oil, buttermilk, eggs, and granulated sugar. Add the zucchini and whisk until combined.

In a medium bowl, toss the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon together. Add the chopped chocolate and the chopped walnuts and mix until combined.

Add the dry ingredients to the wet ingredients and mix with a spatula until combined, but avoid overmixing.

Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the center of the oven for about 50 minutes. Baking times can vary, so keep an eye on your bread. The bread is done when a skewer inserted in the center comes out clean. If you find the top of the bread is browning too quickly, loosely cover the bread with aluminum foil.

Allow zucchini bread to cool in the pan for about 10 minutes then transfer to a wire rack and let it cool completely. Cover and store leftover bread at room temperature for up to 3 days.


If your zucchini is extra wet, give it a few blots before adding to the batter.


Calories: 262kcal


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