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This Week's Thanksgiving Inspired Recipes

Check out these Fresh Ideas for Thanksgiving Main, Sides, and Desert, coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

FL Lacinato (Dinosaur) Kale

Boston Lettuce

Covington Sweet Potatoes

FL Green Beans


Brussel Sprouts (In the Jumbo baskets)

FL Yellow Squash (In Large & Jumbo baskets)

Butternut Squash (In the Small baskets - make up from last week)

Fuji Apples

Fresh Cranberries



Entrée (Main Course)



Prep time5minutes

Cooking time40minutes

Marinade Time1hour


⅓ cup apple cider vinegar

⅓ cup olive oil

¼cup soy sauce (swap for coconut aminos to make paleo)

¼cup maple syrup (check your labels to make sure you are buying 100% pure maple syrup (not pancake syrup). It makes a difference!)

¼ cup whole grain mustard

1 tsp black pepper

1-2 lb pork tenderloin

1 tbsp olive oil

2-3 cups Brussel sprouts, halved

½ onion, cut into large chunks

2 apples, cored and sliced

½ tbsp butter or ghee


Whisk together apple cider vinegar, olive oil, soy sauce (or coconut aminos), maple syrup, whole grain mustard and pepper until well combined into a marinade.

Place pork tenderloin in a large freezer bag and pour marinade over it. Let marinate in the fridge for al least 1 hour to overnight.

Remove pork tenderloin from the fridge and let sit for at at least 20 minutes to come to room temperature. Preheat oven to 375 degrees F.

Heat 1 tbsp olive oil over high heat in a cast iron pan (or other oven safe skillet) until hot and shimmering.

Remove pork tenderloin from the marinade (do NOT throw extra marinade away), shaking off any excess liquid and carefully place in heated skillet. You should immediataley hear a sizzle (if you don't, the pan is not hot enough). Sear for approximately 1 minute on all 4 sides until golden brown.

While pork is searing, mix together Brussel sprouts, onion and apple slices and cover with leftover marinade, stirring to fully coat.

Once pork is finished searing, use a slotted spoon to transfer veggies and apples to the skillet. *Note* You can move the pork around so that it sits on top of the veggies or is nestled in the middle, your choice.

Take remaining marinade (from the bowl of veggies) and pour over the top of the pork tenderloin.

Place the skillet in the preheated oven and roast at 375 degrees F until veggies are tender and pork reaches an internal temperature of 145 degrees F, around 30-40 minutes. *Note* Because of varying sizes of pork tenderloins the best way to ensure your meat is properly cooked is to use a quick read meat thermometer.

Remove skillet from the oven and use tongs to place pork on a cutting board to rest for approximately 5-8 minutes. Using a slotted spoon, transfer cooked veggies and apples to a serving dish and cover with foil to keep warm.

While your pork is resting, add a knob of butter (about ½ tbsp) to the remaining juices in the pan and bring to a boil over medium-high heat on the stove.

Simmer and reduce the sauce for around 3-5 minutes until it has thickened up to your desired consistency.

Slice the pork and serve with the roasted veggies and apples and, if desired, a side of your choice (I recommend sweet potatoes mashed with a little butter, sour cream, salt, pepper and a pinch of cinnamon), pouring the pan sauce over the top of everything. Enjoy!

Side #1

Apple Butternut Squash Casserole

Looking for a side dish for Thanksgiving or Christmas? Love fall vegetables and want a new way to cook butternut squash? This apple butternut squash casserole recipe is so delicious you won’t even know it is also good for you.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings: 6


1 tbsp olive oil

3 c. butternut squash cubed

2 medium firm apples cubed

1 small red onion chopped

1½ t. fresh sage chopped

1½ t. fresh thyme leaves

Sea salt and black pepper to taste

6 slices center cut bacon chopped into ½-inch pieces

Topping Ingredients:

1/4 c. pecans roughly chopped

1 T. honey or sugar free maple syrup

½ t. ground cinnamon

¼ t. ground cloves


Preheat oven to 400°F and grease a 9×13” and spray with nonstick spray. Set aside.

Combine the butternut squash, apples, red onion, oil, sage, and thyme in a large mixing bowl. Season with salt and black pepper, to taste, and toss to combine.

Transfer the butternut squash mixture onto the prepared baking dish and spread into an even layer. Place in the preheated oven to roast just until the butternut squash is fork-tender, around 25-30 minutes.

While the butternut squash mixture is roasting, heat a large sauté pan over medium heat and add the bacon. Cook, stirring occasionally until the bacon is cooked through and crispy, approximately 8-10 minutes. Transfer the bacon to a small mixing bowl lined with paper towels to absorb excess grease. Blot off remaining grease on top and set aside to cool for 5-10 minutes.

Once cooled, discard the paper towels and add the chopped pecans, honey, cinnamon, and ground cloves. Season with salt and black pepper, as desired, and toss to combine.

Remove squash from oven and top with the bacon-pecan mixture. Return to the oven until the topping is nicely browned, approximately 10 minutes. Remove from oven and cool for 5 minutes before serving. Enjoy!

Side #2

Mashed Sweet Potatoes With Brown Sugar and Pecans

Bottom of Form

Want to step up your mashed sweet potato game? Use a food processor to whip boiled sweet potatoes into a quick and creamy purée, then stir in eggs, maple syrup, vanilla, and lemon juice before baking into a dynamic and comforting Thanksgiving casserole. (No food processor? Use a potato masher to mash the boiled potatoes by hand before stirring in the other ingredients. The resulting casserole won't be quite as smooth, but it'll still be delicious.)

For topping: Skip the marshmallows in favor of brown sugar and pecans, which turn into a crunchy, buttery, candylike crust.


12–14 servings

For the topping:

1 cup (packed) golden brown sugar

½ cup chopped pecans (about 2 ounces)

¼ cup (½ stick) chilled butter, cut into ¼-inch pieces

For the sweet potatoes:

5 pounds sweet potatoes (yams), peeled, cut into 1½-inch pieces

4 large eggs

3 tablespoons pure maple syrup

2 tablespoons vanilla extract

1 tablespoon fresh lemon juice

2 teaspoons salt

Preheat oven to 350°F. Mix sugar, pecans and butter in small bowl. Cover and chill until ready to use. (Can be made up to 2 days ahead. Keep refrigerated.)

Butter 13x9x2-inch glass baking dish. Cook sweet potatoes in large pot of boiling salted water until very tender, about 12 minutes. Drain. Let stand in colander 15 minutes. Purée sweet potatoes in processor.

Beat eggs, syrup, vanilla, lemon juice and salt in large bowl. Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish. Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour. Let stand 15 minutes and serve.


Curried Apple Turnovers

prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

Fragrant crispy Curried Apple Turnovers with hidden treasures inside! This classic turnover recipe, with a twist, offers bold flavor inside crunchy crust.

servings: 18 turnovers


2 sheets puff pastry

2 apples, medium

1/2 cup golden raisins

Zest of 1 orange

2 tablespoons orange juice

3 tablespoons brown sugar

2 tablespoons flour

½ teaspoon garam masala

¼ teaspoon curry powder

¼ teaspoon salt

1 large egg + 1 tablespoon water

Turbinado sugar for sprinkling


Preheat the oven to 400 degrees F. Peel and chop the apples into ¼ inch cubes. Mix the apple cubes with the raisins, orange zest, orange juice, brown sugar, flour, garam masala, curry powder, and salt.

Cut each puff pastry sheet into 9 squares and place them on baking stones or parchment paper-lined cookie sheets. Gently roll out each square into a diamond shape. Top each diamond with a tablespoon of apple mixture.

Whisk the egg with 1 tablespoon of water and brush the egg wash over the edges of the diamond. Then fold the dough over the apple mixture and crimp the edges with a fork.

Brush the tops with egg wash and sprinkle with Turbinado sugar. Bake for 17-20 minutes until golden brown on top. Serve warm or at room temperature.

Meal #2

Entrée (Main Course)

Kale Pesto Pizza

Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 minutes

Yield: 1 large or 2 smaller pizzas

This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you’d prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.



1 batch easy whole wheat pizza dough (see below) or 1-pound store-bought pizza dough

2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese

1 cup lightly packed kale, chopped into small, bite-sized pieces

1 teaspoon olive oil

Optional garnishes: red pepper flakes

Kale pesto (yields about 1 ½ cups, which will probably leave you with extra)

3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)

¾ cup pecans or walnuts

2 tablespoons lemon juice (about 1 small lemon)

2 to 3 cloves garlic, depending on their size

¾ teaspoon fine-grain sea salt

Freshly ground black pepper, to taste

½ cup olive oil


Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone, place it in the oven on the top rack. If you’re using my dough recipe, (see below) prepare dough through step 4. If you’re using store-bought dough, check the instructions of the package. It might need to rest at room temperature while you work on the pesto.

Make the pesto: In a food processor, add the kale, pecans, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.

Prepare the pizza dough as directed. If you’re using my pizza dough recipe, I’d make two pizzas. If you’re using store-bought dough like me, I’d roll it out into one large pizza. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.

Top pizza(s) with an even layer of pesto (you may end up with extra pesto, which would be great on pasta or as a sandwich spread, etc.). Sprinkle cheese over the top. Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt. Rub the oil into the kale so it’s covered with a light, even layer. Distribute the kale evenly over the top of the pizza.

Transfer one pizza to the oven, either on a baking sheet or onto your preheated baking stone. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza, if necessary. If desired, top pizza with a light sprinkle of red pepper flakes. Slice and serve.

Easy Whole Wheat Pizza Dough

Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.


Whole wheat pizza dough

1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)

1 tablespoon extra virgin olive oil

1 tablespoon honey or sugar

1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast

2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour

¼ cup grated Parmesan cheese

1 teaspoon fine salt

Side #1

Green Bean and Celery Salad

Total: 14 min

Prep: 10 min

Cook: 4 min


In a bowl Whisk together:

2 tablespoons lemon juice,

1 tablespoon dijon mustard

a pinch of salt

3 tablespoons olive oil


1 minced shallot

2 tablespoons capers

handful each of chopped parsley and celery leaves

a pinch of pepper

a few thinly sliced celery ribs

Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain

add to the dressing.

Side #2

Yellow Squash Soup with Parm & Herbs

Servings: 4


2 lbs. yellow squash, thinly sliced

1 cup chicken stock

¾ cup chopped onion

2 tbsp. butter

1 tbsp. lemon zest

4 tbsp. grated Parmesan

2 tbsp. chopped fresh parsley or tarragon


In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley.

Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a drop of soap, hit the button and watch it go to work. Pure whiz-ardry!