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Recipes for 4/27/23 Veggie Basket

Check out these amazing recipes 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

This Week's Ingredients

Green Kale

Yellow Squash, Straightneck Fancy Vidalia Onions, Asparagus (In the large & Jumbo baskets) Cucumbers

Grape Tomatoes,

Red Radishes,

Spring Mix (In the Jumbo baskets) Lemons Fancy

Bartlett Pears, Extra Fancy,

Meal #1

Meal #1

Entrée ( Main Course)

Braised Chicken with Green Leaves

Preparation: 55 min. servings 4


4 chicken breasts or favorite parts


freshly ground black pepper

3 cloves garlic cloves (roughly chopped)

11 oz. kale (stems and leaves chopped)

1onion (finely chopped)

1 yellow or green zucchini (sliced)

1 ½ tsps. finely grated lemon zest

1 ½ cups basmati rice

2 ½ cups chicken stock

8 slices lemons

lemon zest to garnish


1. Season the chicken with salt and pepper.

2. Heat a large pan with a tight-fitting lid and add the chicken, skin side down. Cook for 10-12 minutes until browned on both sides. Remove from the pan.

3 .Add the garlic, kale stems, onion and zucchini to the pan. Cook, stirring occasionally, for about 5 minutes, until the kale stems and onion are translucent.

4. Add the kale leaves, lemon zest, and rice and cook for 1 minute, stirring.

5. Add the stock and bring to a simmer. Season with salt and pepper.

6. Cut 2-3 slits in each chicken piece, skin side up and insert a slice of lemon.

7. Place the chicken, skin side up on top of the rice mixture and cook, covered, for about 25 minutes until the chicken is cooked through and the liquid is absorbed.

8. Remove from the heat and stand for 5 minutes before serving garnished with lemon zest.

Side #1

Lemony Asparagus and Radish Salad

Our Lemony Asparagus and Radish Salad is the perfect way to excite your taste buds and bring a springtime-smile to everyone around the dinner table.

What You'll Need

1 bunch (about 15 stalks) fresh asparagus, ends trimmed

10 radishes, thinly sliced

2 scallions, sliced

Zest of 1 lemon

1/4 cup lemon juice

1 tablespoon sugar

2 tablespoons olive oil

1/2 teaspoon salt

What to Do

In a large skillet over high heat, bring 1 inch of water to boil. Add asparagus and blanch 3 to 4 minutes or until crisp tender. Place asparagus in ice bath 5 minutes, then drain well. Cut into 2-inch pieces and place in medium bowl. Add radishes, scallions, and lemon zest; set aside.

In a small bowl, whisk lemon juice and sugar until sugar dissolves. Add oil and salt; mix well. Pour lemon juice mixture over vegetables; toss until evenly coated. Cover and refrigerate 30 minutes or until chilled.

Side #2


Every year at about this time I can hardly get enough Vidalia onions! This is a favorite

Ready In: 50mins Yields:8 slices


3 cups Vidalia onions, sliced as thinly as possible

1⁄4 cup unsalted butter

1 cup kale, chopped

1 cup heavy cream

sea salt

grated nutmeg

2 eggs

1 cup grated Swiss cheese

1 pie crust


Roll out crust, fit into glass or ceramic quiche or pie pan. Leave enough "overhang" to crimp attractively. Place in fridge to chill.

Melt butter in heavy skillet, add onions, and cook until nicely browned and very soft, almost caramelized. Add kale and cook until just wilted. Add salt and nutmeg to taste.

Cool slightly. Add cream and eggs, mix well. Put cheese in bottom of crust, pour onion mixture over, and bake at 400 until puffed and golden.

Delicious served warm or cold!


Lemon Bars

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 3 hours, 50 minutes Yield: 24 bars

You only need 7 ingredients to make these lemon bars.


Shortbread Crust

1 cup (230g; 2 sticks) unsalted butter, melted

1/2 cup (100g) granulated sugar

2 teaspoons pure vanilla extract

1/2 teaspoon salt

2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)

Lemon Filling

2 cups (400g) granulated sugar

6 Tablespoons (46g) all-purpose flour

6 large eggs

1 cup (240ml) lemon juice (about 4 lemons)

optional: confectioners’ sugar for dusting


Preheat the oven to 325°F (163°C).

Line the bottom and sides of a 9×13 glass baking pan (do not use metal) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

Make the crust: Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be thick. Press firmly into prepared pan, making sure the layer of crust is nice and even. Bake for 20-22 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, poke holes all over the top of the warm crust (not all the way through the crust). A new step I swear by, this helps the filling stick and holds the crust in place. Set aside until step 4.

Make the filling: Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined.

Pour filling over warm crust.

Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. (Give the pan a light tap with an oven mitt to test.)

Remove bars from the oven and cool completely at room temperature. I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until chilled. I recommend serving chilled.

Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving.


For neat squares, wipe the knife clean between each cut. Cover and store leftover lemon bars in the refrigerator for up to 1 week.

Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour. Individually wrap each bar in aluminum foil or plastic wrap and place into a large bag or freezer container to freeze. Thaw in the refrigerator, then dust with confectioners’ sugar before serving.

Lemon Juice: For exceptional taste, I highly recommend fresh lemon juice. Or use another fresh-squeezed citrus like grapefruit, blood orange, lime, or regular orange.

You can slightly reduce the sugar if using a sweeter citrus.

I recommend no less than 1 and 2/3 cup granulated sugar in the filling as it’s needed for structure.

Bringing the eggs and lemon juice to room temperature helps them mix easier into the flour and sugar. However, I never notice a taste or texture difference when using cold. Room temperature or cold, use whichever!

Meal #2

Entrée (Main Course)

Pasta with cherry tomatoes and garlic

A simple vegetarian recipe for pasta with cherry tomatoes and garlic with chili flakes, lemon zest and fresh basil. This is the perfect weeknight dinner that is ready in 20 minutes!

Prep: 10 minutes Cook: 10 minutes Total: 20 minutes Servings: 4


¾ lb linguine, reserve 1 cup pasta cooking water

2 tbsp olive oil

2 cloves garlic, thinly sliced

½ tsp chili flakes

1 lemon, zest only

2 pints of cherry tomatoes, sliced in half

¼ tsp salt

¼ cup thinly sliced basil

¼ cup grated parmesan cheese


Cook pasta according to package directions. Reserve 1 cup of pasta water.

Heat a large sauté pan over medium heat, add olive oil, garlic, chili and half of the lemon zest. Cook for about 4 minutes or until garlic starts to turn golden brown and oil has a yellowy-orange hue. Reduce heat to low, add cherry tomatoes and salt, cook for 6 minutes, stirring occasionally until tomatoes are blistered, have softened and are starting to become jammy.

Add pasta to tomatoes, add reserved pasta water, ¼ cup at a time until sauce coats the pasta (you may not need all the pasta water). Toss with remaining lemon zest, basil and parmesan cheese and serve.

Side #1

Pear Cucumber Salad with Balsamic and Shaved Romano Cheese

Total: 10 min Prep: 10 min Yield: 4 servings


2 cups diced pears

2 cups diced English cucumber

2 tablespoons balsamic vinegar (preferably aged)

2 tablespoons chopped fresh parsley

2 teaspoons olive oil

Salt and pepper to taste

4 ounces Romano cheese

Romaine lettuce


Combine pears, cucumber, vinegar, parsley, and oil. Season to taste with salt and black pepper. Using a vegetable peeler, shave Romano over top just before serving.

Spoon over crisp romaine lettuce.

Side #2



4 firm pears

2 tbsp. sweet butter

1 med. onion, thinly sliced

Freshly ground black pepper

Minced parsley

Lemon juice


Apples may substitute for pears.


1. Quarter the pears, core and pare. Slice lengthwise into 1/4" slices.

2. Heat 1 tablespoon of the butter. Stirring often, saute onion until golden brown. Remove and reserve.

3. Heat the remaining butter. Sauté pears about 10 minutes until golden brown, turning a few times. Pears should be tender, not mushy.

4. Return onions to skillet. Combine with pears. Generously grind black pepper over mixture. Garnish with parsley. Sprinkle with lemon juice.



Prep Time: 15 mins. Bake Time: 1 hr. Total Time: 1 hr. 15 mins. Servings: 16 servings


2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon lemon zest

1/2 cup unsalted butter softened

1 1/4 cup granulated sugar

3 eggs room temperature

1/2 cup lemon juice

1/2 cup milk room temperature

Lemon Glaze (optional):

1/2 cup icing sugar sifted

1/4 cup lemon juice


Preheat the oven to 350℉ (175°C) .

Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.

Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.

In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.

Gradually add the sugar and continue beating for another 2-3 minutes.

Add eggs, one at a time. Make sure you scrape the bottom of your bowl.

Add lemon juice (the batter will curdle).

Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.

If using add-ins, combine gently at this point.

Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.

Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.

Meal # 3

Entrée (Main Course)


The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is naturally gluten free, dairy free, and vegan.

Servings: 4 PREP: 8 MINS COOK: 22 MINS TOTAL: 30 MINS


3 medium summer squash cut into half-moons

1 medium onion diced

1 medium potato peeled and diced

2 cloves garlic

4 fresh thyme sprigs leaves removed from stems

1 tablespoon coconut oil or olive oil

4 cups vegetable stock

½ cup coconut milk canned

2 tablespoons lemon juice

kosher salt and pepper


Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.

3 medium summer squash,1 medium onion,1 medium potato,2 cloves garlic,4 fresh thyme sprigs,1 tablespoon coconut oil,4 cups vegetable stock

Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.

Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!

Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste

½ cup coconut milk,2 tablespoons lemon juice, kosher salt,and pepper

Serve with additional fresh thyme leaves and a drizzle of coconut milk

Side #1

Asparagus Kale Salad

This kale salad is everything you need for a filling, delicious, and healthy lunch or dinner! It's got a little sweetness mixed with crunchy vegetables and tossed in the most perfect vinaigrette.

Cook Time 20 mins.


For the Salad

3 cups shredded kale

salt and pepper

2 tbsp extra virgin olive oil

1 12oz package of fresh asparagus, trimmed and chopped

1 can cannellini beans, rinsed and drained

1 cup cherry tomatoes, chopped

1 medium red onion, sliced

½ cup walnuts, chopped

For the Dressing

¼ cup extra virgin olive oil

¼ cup balsamic vinegar

1 tsp Dijon

½ tsp garlic powder

juice from ½ a lemon

1 tsp honey or maple syrup

salt and pepper to taste


Start by adding EV olive oil to a pan. Once the oil is hot, sauté the sliced red onion on medium heat for about 6 minutes. Add a little salt and a drizzle of balsamic vinegar to the onions at the halfway point (after 3 minutes or so). Set the onion in a bowl to cool.

Prepare your asparagus by snapping off the hard end pieces wherever they naturally break off and discard the end pieces. and, then chop the rest of each piece into three smaller pieces. Add some additional EV olive oil to a pan, once it is hot, reduce the heat to medium and sauté the asparagus slices until they turn bright green. Add some salt and pepper to the asparagus while it cooks. Set them into a bowl to cool.

While the asparagus/onion cooks, add the kale to a large bowl. Drizzle with a tablespoon of EV olive oil, add salt and pepper, and massage the leaves with two hands. This is what softens the leaves.

Add the remaining ingredients to the bowl along with the cooled onion and asparagus.

Make the dressing by adding all of the ingredients to a mason jar with a lid. Give it all a good shake. Pour over the salad and toss it all up.

Serve immediately.


*This salad can be stored for about one day in the fridge in an airtight container.

*Pecans or almonds can work instead of walnuts. I prefer walnuts for this salad.

Side #2

Cucumber Smoothie


2 cucumbers

1 1/2 cup yogurt

1/2 cup ice cubes

2 tablespoon honey

1 teaspoon lemon juice

1 handful mint leaves

Step 1

To prepare this delicious smoothie recipe start by peeling the cucumbers and then chop them roughly using a knife.

Step 2

Transfer the chopped cucumbers to the blender, add ice cubes, yogurt, honey, mint leaves, and lemon juice. Blend them until they become smooth.

Step 3

Then, pour the smoothie in chilled glasses and garnish with mint leaves. Serve at once.


If you prefer a salty smoothie, add Himalayan pink salt, and skip the honey.

You can use agave nectar or maple syrup too instead of honey.

You can also add sweet apple, kale leaves and low-fat yogurt.



Easy Pear Sorbet is made with fresh fruit and just a few other simple ingredients that is perfectly sweet and flavorful.

Prep Time: 10 minutes Freeze time: 4 hours Total Time: 10 minutes Servings: 4


5 small pears peeled and sliced

¾ cup white grape juice or apple juice

⅓ cup sugar

4 tsp lemon juice


Prep: Start by peeling each pear and slicing it into eight even pieces.

Cook: Next, transfer the sliced pears into a medium saucepan. Then add the juice, sugar, and lemon juice. Bring this mixture to a boil, reduce the heat and simmer for 8-10 minutes. Let this mixture cool for about 3-5 minutes.

Blend: Proceed to pour the pear mixture into a blender and blend on medium/high for 1-2 minutes, until the mixture is completely smooth.

Freeze: After that, pour the mixture into a freezable container, cover with a lid and place in the freezer for about 4 hours or until firm.

Serve: Once the sorbet has frozen, you can serve it straight out of the freezer, or you can put the frozen sorbet back into the blender for about 20-30 seconds right before serving (if you prefer a smooth consistency). Enjoy this tasty frozen treat!


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