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Leafy Greens

Stuffed Acorn Squash

Organivores Stuffed Acorn Squash Recipe


2 acorn squash

1 cup rice, cooked

1 shallot

1/2 cup carrots, peeled and diced

1/2 cup cauliflower florets

1/2 cup mushrooms, sliced

1 cup kale, chopped

1 garlic clove, finely chopped

1/2 cup grated cheddar cheese, optional

1 tsp thyme

1 tsp nutmeg

1 tsp cinnamon

Olive oil

Salt, pepper and cayenne to taste


Preheat oven to 375 degrees F. Wash the squash and slice off the top and bottom so that it can sit on a dish. Slice in half and scoop out the inside. Drizzle with olive oil and bake for 45 minutes or until soften.

Warm up a tbsp of olive oil in a large pan over medium heat. Add the veggies and the spices and let cook for a few minutes. The vegetables should be slightly tender. Add the rice and stir until combined. 

Fill up the squash with the mixture. If you want you can add the cheese on top and put back in the oven for a few minutes, otherwise it’s ready!

Yield: 2-4 servings.

Rainbow Chard and Ricotta Lasagna

Organivores Chard Lasagna Recipe


1 bunch Rainbow Chard, chopped, leaves and stems separated

5 tomatoes, choped

1 onion, chopped

2 garlic cloves

3 tbsp olive oil

1 tbsp honey

500g ricotta

Lasagna noodles

1 cup cheddar, grated

2 tbsp whipping cream

1tbsp thyme

Cayenne papper, to taste

Salt and Pepper, to taste


Preheat oven to 350F. 

Cook rainbow chard stems in boiling water until tender, about 10 minutes.

In a blender, add tomatoes and garlic. Blend until smooth.

In a pan, cook the onion in olive oil over medium heat, until tender. Add the rainbow chard stems and the leaves. Cook for about 5 minutes. Add tomato and garlic mixture, thyme, honey cayenne, salt and pepper. Cook for a couple minutes.

In a baking dish, add the whipping cream to the bottom. Top with a single layer of noodles, then a third of the tomato/chard mixture, then a third of the ricotta.Repeat layering twice. Top with remaining noodles, sauce, and cheddar

Bake for 45 minutes, or until the cheese is golden brown and the noodles are tender.

Yield: 4-6 servings.

Kale and Hazelnut Pesto

Organivores Kale Pesto Recipe


2 cups packed torn kale leaves, stems removed

2 cloves of garlic, chopped

2 tbsp of parsley

1/3 cup of olive oil

1/4 cup hazelnut (or walnut or almond)

1/2 cup of Parmesan cheese 

Salt and pepper to taste


In a food processor, combine the kale leaves, parsley, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the nuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favourite pasta or spread on your sandwich bread and enjoy!


Find more veggies recipes here!

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