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Recipes for 4th July Holiday Weekend

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


Romaine Lettuce

Round Salad Tomatoes

Cabbage (In the large and Jumbo baskets)

Green Rainbow Carrots

Sweet Yellow Onions

Purple Potatoes!

Celery (In the Jumbo baskets)


Red Plums

Menu #1

Red, White, and Blue Potato Salad

This recipe uses a trio of potatoes and makes a festive July 4th recipe.

Use only one type if you prefer.


6 servings (serving size: 1 cup)


2 cups fingerling potatoes, halved lengthwise (about 10 ounces)

2 cups small red potatoes, quartered (about 10 ounces)

2 cups small blue potatoes, halved lengthwise (about 10 ounces)

¼ cup finely chopped red onion or sweet

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

3 hard-cooked large eggs, finely chopped optional

¼ cup red wine vinegar

2 tablespoons olive oil

1 ¼ teaspoons salt

2 teaspoons Dijon mustard

½ teaspoon freshly ground black pepper

1 garlic clove, minced


Step 1

Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.

Step 2

Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.

Step 3

Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.

Chef's Notes

Blue potatoes are starchier than the others and tend to bleed, so cook them separately. If you need to, prepare this dish a day ahead, but add the blue potatoes just before serving. If your potatoes are larger than the ones we call for, cut them to a uniform size.

Nutrition Facts

Per Serving:

250 calories; calories from fat 27%; fat 7.5g; saturated fat 1.5g; mono fat 4.4g; poly fat 0.9g; protein 6.9g; carbohydrates 39.6g; fiber 3.9g; cholesterol 106mg; iron 2.7mg; sodium 576mg; calcium


A super easy grilled side dish recipe that will make you a lover of grilled lettuce forever!


2 hearts of romaine

2 tablespoons extra virgin olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1 tablespoon balsamic vinegar

1/4 cup freshly grated parmesan cheese


Heat grill to medium high heat.

Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the salt and pepper.

Grill cut side down for 3-4 minutes until charred well. Flip and grill another 3-4 minutes. Remove from heat.

Drizzle cut sides with vinegar and parmesan cheese and serve immediately.

Tomato Salad

Serves 4 as a side dish

PREP TIME12 minutes


1 small or 1/2 medium red onion, thinly sliced into half-moons

1 1/2 pounds heirloom tomatoes (about 3 medium tomatoes)

1/4 cup packed fresh herbs, such as basil, cilantro, dill, parsley, or a combination, coarsely chopped

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Place the onion in small bowl and cover with cold water. Let stand while you prepare the rest of the ingredients, about 10 minutes.

Core the tomatoes and slice into 1/2-inch-thick half-moons. Place in a large bowl. Add the herbs, oil, vinegar, salt, and pepper. Drain the onions and add to the bowl. Toss to combine and let stand for at least 10 or up to 30 minutes before serving. Taste and season with more salt, pepper, vinegar, or oil as needed.

4th of July Firecracker Bananas


Colored chocolate candy melts


Lemon juice

4 th of July Sprinkles

Cherries with stems

Sherri's Stabilized whip cream

Food Grade Paraffin wax


Lay a large piece of wax paper on a cookie sheet

Cut bananas into 1 1/2 to 2 inch sections

Dip bananas into lemon juice, don't let the bananas sit in the lemon juice, it will make them soft.

Melt chocolate candy melts and paraffin wax in a bowl.

Dip bananas into chocolate, shake off excess chocolate

Shake the sprinkles over the melted chocolate.

Set on wax paper to cool.

Add a dollop of stabilized whip cream.

Place chocolate dipped cherry on top.

Serve and enjoy!

Menu #2

"KFC" Coleslaw Recipe

5 from 16 votes

This KFC Coleslaw Recipe is as close as you can get without actually ordering it from the restaurant directly. The taste is simply perfect!

Prep Time: 20 mins

Cook Time: 12 hrs

Total Time: 12 hrs 20 mins

Servings: 10 (about 1 cup per serving)


For the Coleslaw

8 cups finely chopped cabbage

1/4 cup finely chopped carrot

2 1/2 tablespoons very finely minced yellow onion

For the Dressing

1/2 cup mayonnaise

1/3 cup granulated sugar

1/4 cup whole milk

1/4 cup buttermilk

2 1/2 tablespoons lemon juice

1 1/2 tablespoons apple cider vinegar

1/2 teaspoon salt

1/8 teaspoon ground pepper


Chop the vegetables very fine: the cabbage, carrots, and onions are all chopped very fine, almost like the size of rice. You can chop them with a sharp knife, or if you have a food processor with a shredding attachment, use that and then finely chop with a sharp knife. (See note about using a pre-shredded coleslaw mix.)

In a large bowl, combine all the ingredients for the dressing. Whisk until smooth.

Add in cabbage, carrots, and onion; mix well until everything is thoroughly coated.

Cover and refrigerate overnight. (If you have time - and can remember! - stir it occasionally. This will give you the absolute best results.) Stir again before serving and enjoy!

shaved rainbow carrot sesame salad


1 1/2 lbs (680g) carrots, peeled and ends trimmed

1/4 cup finely chopped scallions

2 tbsp chopped fresh cilantro

2 tbsp chopped fresh basil

1 1/2 tbsp sesame seeds, toasted


3 tbsp rice vinegar

2 tbsp sesame oil

1 1/2 tbsp low sodium Tamari (you can also use soy sauce)

1 tbsp mild white miso

1 tsp sriracha

1 tsp coconut sugar

1 tsp finely minced fresh garlic

1 tsp of fresh ginger, grated


Heat a small pan to medium, then add 1.5 tbsp sesame seeds and toast for 5-7 minutes, stirring frequently. Remove from heat once they’re lightly browned and fragrant.

Wash and peel carrots. Then julienne the carrots and put in a large bowl. We used 1.5lbs or 680g of carrots in this recipe. Add chopped 1/4 cup chopped scallions, 2 tbsp cilantro, and 2 tbsp basil and toss well to coat.

Add all of the dressing ingredients to a small blender or food processor and blend for 15-20 seconds. If you don’t have a small food processor or blender, whisk the miso and tamari together until there are no lumps left and then add the rest of the dressing ingredients and whisk until mixed well. Pour over carrots and toss to coat well.

Chill in the refrigerator for at least an hour to let flavors meld together. Serve topped with a few more toasted sesame seeds and some red pepper flakes.


Carrot prep: Julienning is a way of cutting that results in long, thin strips. The best way to learn how is to watch this video as typing it out will make it sound more complicated than it actually is. You can also try out a specialized tool like this one from OXO.

Carrots: if you want to add some color to this dish, you can opt for rainbow carrots. Totally optional, though – regular orange carrots are great!

Sesame seeds: if you have an allergy in the family, you can opt for sunflower seeds, pumpkin seeds or even peanuts.

Storage: this is a great salad to meal prep, and you can dress the salad and then store in an airtight container for 2-3 days. You don't have to worry about storing the dressing separately, just dress and store.

Hot Dog Onions

I love the push cart hot dogs, mainly because of the onions they serve on I mixed and matched many different ingredients until I came up with the perfect combination for this recipe! This tastes just like the kind of onions I often would get from my favorite hot dog stands!


2 tablespoons corn oil

1 extra large onion, thinly sliced

1 ½ teaspoons hot pepper sauce (such as Frank's RedHot®)

1 teaspoon prepared yellow mustard

1 teaspoon white sugar

1 teaspoon chili powder

1 teaspoon salt

¼ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

½ cup water

2 tablespoons tomato paste


Step 1

Heat the corn oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in the water and tomato paste; simmer until liquid has reduced, about 20 minutes.

Nutrition Facts

Per Serving:

109 calories; protein 1.5g; carbohydrates 11.1g; fat 7.2g; sodium 717.3mg.

Summer Plum Cake

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

Servings: 8-10

Prep Time: 20 Minutes

Cook Time: 70 Minutes

Total Time: 1 Hour 20 Minutes


1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off

1-1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

1/2 teaspoon salt

8 tablespoons (1/2 cup) unsalted butter, softened, plus more for greasing the pan