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Recipes for 6/30/22

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

Broccoli Crowns

Bi-Color Corn,

Parsnips (In large & Jumbo baskets)


Baby Spinach (Jumbo baskets) Limes

Pink Lady Apples, Extra Fancy

Valencia Oranges,

Nectarines (available for swap out)

Meal #1

Entrée (Main Course)

Chicken Fajita Salad with Lime-Cilantro Vinaigrette

Look no further than your grill for healthy and easy chicken fajitas—throw them over romaine hearts for added crunch.

Tip: Grilling avocado adds a smoky depth to this buttery fruit, but it only needs a minute or two—if cooked too long, it can begin to taste bitter.

YIELDS:4 servings

TOTAL TIME: 35 mins


2 8-oz. boneless skinless chicken breasts

Kosher salt and pepper

2 peppers (orange and yellow), quartered lengthwise

1 jalapeño, halved lengthwise

1 medium onion, sliced into 1/2" thick rounds

3 tbsp. plus 1 tsp. olive oil

1 avocado

2 Limes

1 tsp. honey

2 packed cups cilantro (trimmed, including thin stems)

2 small hearts romaine, leaves separated, halved if large


Heat grill to medium-high.

Season the chicken with 1/4 teaspoon each salt and pepper. In a large bowl, toss the peppers and onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cut the avocado in half, remove the pit, and gently rub with 1 teaspoon oil.

Grill the chicken until cooked through, 7 to 8 minutes per side; transfer to a cutting board. Grill the vegetables until just tender, 4 to 6 minutes per side, transferring them to a cutting board as they are done. Grill the avocado, cut side down, until charred, 1 to 2 minutes.

Slice the peppers, separate the onions into rings, and dice the avocado. Let the chicken rest until ready to serve, then slice.

Finely grate the zest of 1 lime into a blender. Squeeze in 6 tablespoon lime juice. Add the honey, cilantro, and remaining 2 tablespoon oil and purée until smooth.

Toss the romaine with 1/4 cup of the dressing and top with the sliced peppers, onions, avocado, and chicken. Serve with the remaining dressing.

Side #1

Elote: Mexican Street Corn


6 ears corn, shucked and cleaned

1/2 c. mayonnaise

Chili powder

1/3 c. Grated cotija cheese

Freshly chopped cilantro

Lime wedges, for serving


Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.

Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.


Cut corn to fit in air-fryer basket. (You may need to cut cobs in half.)

Brush corn all over with olive oil. Working in batches, add corn to air fryer and cook at 400° for 10 to 12 minutes, flipping halfway through, until tender.

Spread 1 tablespoon of mayonnaise onto each cob, then sprinkle with chili powder, Cotija, and cilantro.

Serve warm or at room temperature with lime wedges.

Note: Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill.

If you are a mayo-hater, and worried this recipe won't be for you, think again. Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. The mayo becomes more like a creamy sauce, absorbing the flavor of the chili powder, cotija cheese, and lime juice. It's tangy without overpowering the corn—exactly the kind of refreshing treat you could use at your next cookout or backyard BBQ.

If you're having trouble finding cotija cheese, you can replace it with a salty crumby cheese like feta or ricotta salata. But we really recommend getting your hands on cotija for its perfect blend of texture and taste.

Side #2

Grilled Broccoli

Add some greens to your summer supper plate!

Give fresh broccoli a major upgrade with a little time on the grill and a dunk in a spicy lemon-butter sauce.

YIELDS:4 servings

TOTAL TIME:0 hours 15 mins


1 1/2 lb. broccoli crowns, cut lengthwise into 1-inch-thick slices

2 tbsp. unsalted butter, at room temperature

2 tsp. grated lemon zest plus 1 tbsp. lemon juice

1 small clove garlic, finely grated

1/2 tsp. honey

1/2 small red chile, seeded and finely chopped

Kosher salt and pepper

2 tbsp. olive oil


Heat grill to medium-high. In large bowl, combine butter, lemon zest and juice, garlic, honey, chile, and 1/4 teaspoon each salt and pepper.

Brush broccoli with oil and season with 1/2 teaspoon each salt and pepper. Grill until lightly charred and just barely tender, 2 to 3 minutes per side. Transfer to bowl with lemon butter and toss to coat (butter will melt as it is tossed with hot broccoli).


Coconut and lime sorbet

This frozen dessert is a refreshing treat on hot summer days.


500g (about 2 1/4 cups) caster sugar

1 cinnamon stick

1 piece pared lime rind

2 cups (500ml) coconut milk


Place sugar in a saucepan with 2 cups (500ml) water, and stir over low heat to dissolve sugar. Add cinnamon and lime rind, simmer for 5 minutes, then stir in coconut milk and remove from heat.

Allow to cool completely.

Pour mixture into a shallow container and freeze until frozen at the edges.

Remove from freezer, beat with electric beaters then return to freezer. Repeat 2 or 3 times.

(Alternatively use an ice cream machine following manufacturer's directions.)

Serve in glasses.

Meal #2


PREP TIME:25 mins COOK TIME:5 mins TOTAL TIME:30 mins

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.


32 jumbo raw shrimp, peeled and deveined (17.5 oz after peeled)

3 cloves garlic, crushed

24 slices about 3 large limes, very thinly sliced into rounds (optional)

olive oil cooking spray, I use my mister

1 tsp kosher salt

1 1/2 tsp ground cumin

1/4 cup chopped fresh cilantro, divided

16 bamboo skewers soaked in water 1 hour

1 lime cut into 8 wedges


Heat the grill on medium heat and spray the grates with oil.

Season the shrimp with garlic, cumin, salt and half of the cilantro in a medium bowl.

Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 8 pairs of parallel skewers to make 8 kebabs total.

Grill the shrimp, turning occasionally, until shrimp is opaque throughout, about 1 to 2 minutes on each side.

Top with remaining cilantro and fresh squeezed lime juice before serving.

Side #1

Bacon, Corn, Spinach, and Ranch Pasta Salad

A bowtie pasta salad loaded with ingredients no one can resist.

This bacon-corn combo would also be delish with Caesar dressing.



1 lb. bowtie pasta

5 strips bacon, cooked and crumbled

2 ears corn, kernels stripped

2 c. baby spinach

1/2 c. ranch dressing

kosher salt

Black pepper


In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, then transfer pasta to a large bowl.

Add bacon, corn, spinach, and ranch and stir until well combined. Season with salt and pepper and serve.

Side #2

Parsnip Apple Slaw



2 Tbsp avocado oil

2 Tbsp apple cider vinegar

1 Tbsp maple syrup

2 tsp stone ground mustard

1/2 tsp sea salt (or to taste)

1 tsp dried thyme

1/4 tsp ground black pepper


2 medium organic parsnips, peeled and shredded or cut julienne

2 medium Honeycrisp apples

1 small shallot, thinly sliced

1/2 cup coarsely chopped hazelnuts

1 Tbsp fresh parsley chopped (optional) for garnish


Whisk together all dressing ingredients together in a small bowl until combined.

Combine the apple, parsnips and shallots in a bowl, and toss with the dressing.

Transfer to a serving plate.

Top with the chopped hazelnuts and parsley and serve!

Mexican Roasted Broccoli


Valencia Orange Cake {grain free}

I used a 9 inch spring-form pan for this recipe.

I found you can reduce the honey from 1 cup to 3/4 cup and still have a nice, sweet cake. If you prefer this cake a bit more honey saturated (as the photo shows), use 1 cup of honey.

Servings: 8 servings

Calories: 302kcal


2 organic Valencia oranges

4 eggs

3/4 cup of honey

2 cups of blanched almond flour

1 teaspoon of baking soda

1/2 teaspoon of salt


Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.

Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).

Process the oranges until you have a smooth, orange paste without lumps.

Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).

To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.

In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).

Fold in the almond flour and orange paste into the egg and honey mixture and blend well.

If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.

Use a spring form pan or a well buttered baking pan. Butter or oil the bottom of the spring form pan. No need to butter the sides of the spring form pan.

Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.


Meal # 3

Entrée (Main Course)

Corn Fritters

The perfect use for fresh corn, these Corn Fritters are cheesy, irresistible and melt-in-your mouth delicious.


3 ears fresh corn (*or 2 cups corn kernels)

3 tablespoons diced red or green bell pepper

2 large eggs, lightly beaten

1/2 cup water

1/2 cup grated Cheddar cheese

3/4 cup all-purpose flour

2 teaspoons granulated sugar

1 teaspoon chili powder

salt and pepper to taste

2 tablespoons melted butter

vegetable oil, for frying


Shuck and clean the corn. Bring a large pot of water to a boil. Add the corn to the boiling water and boil for 3 minutes. Remove from the heat and allow to cool slightly.

Turn a small bowl upside down inside a larger bowl. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. Remove the small bowl, then add the bell pepper, eggs, water and cheese. Stir to combine.

In another bowl, combine the flour, sugar, chili powder, salt and pepper. Add the flour mixture to the corn mixture and stir just until evenly moistened. Stir in the melted butter.

Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.

Serve warm.

Recipe Notes:

*If not using fresh corn, you won’t have the extra flavor from the corn milk.

If needed, you can keep the first batches of fritters warm in an over set at 200ºF while you finish frying the remainder.

Side #1

Kale and Parsnip Panzanella with Grilled Paprika Croutons

Fact: Salads really do run the gamut from smashing to snore-worthy. Fact: Bread makes everything better. Especially Salads. Fact: Grilled Bread with fruity Olive Oil, sprinkled with Salt, Pepper, and Smokey Paprika makes things infinitely better. Myth: Kale is always tough and unappealing if you don't cook it. Serves at least 4


1 Head of Lacinato (aka Tuscan or Dinosaur) Kale, washed and dried, ribs removed from leaves 1 Large Parsnip, peeled, then shaved into thin ribbons using a vegetable peeler 3 Slices of Peasant Bread Olive Oil (for brushing the Bread) Kosher Salt Black Pepper Hot Smoked Spanish Paprika Optional Grated Parmigiano Reggiano Cheese

For the Dressing: 1 Tablespoon Extra Virgin Olive Oil + extra for brushing the Bread 1/2 Tablespoon Lemon Juice 1/4 teaspoon Salt 1/2 teaspoon Light Agave or Honey


1.Pile Kale Leaves together and slice horizontally into very thin ribbons. 2. Add Kale Ribbons to a large Ziploc Bag. 3. Add Parsnip Ribbons.

4. Combine all the dressing ingredients in a small bowl. 5. Pour Dressing into Ziploc Bag and seal. Shake the bag and squeeze between your fingers to distribute the dressing and rub it all into the Kale. 6. Allow the bag to sit at room temperature for at least a half an hour, squeezing and shaking it occasionally. 7. Meanwhile, heat up a grill or grill pan over a very high flame. Lay Bread Slices on a surface and brush them one side with Olive Oil. Now sprinkle with Kosher Salt, Pepper, and an ample hit of Hot Smoked Spanish Paprika. (Don't skimp on the Salt, either). 8. Place Bread slices on the grill or grill pan and cook for 3 minutes on one side until grill marks appear. 9. Flip Bread to the other side and cook another 1 minute. 10. Allow the Bread to cool and then slice into bite-sized chunks. To Serve: Plate Kale and Parsnip Ribbons and lightly toss with Chunks of Bread. To finish, sprinkle with optional grated Parmigiana.

Side #2





tbsp extra virgin olive oil

2 tbsp onion roughly chopped

2 garlic cloves roughly chopped

4 cups broccoli stems removed roughly chopped

2 1/2 cups low sodium chicken stock

4 cups spinach

2 tbsp Parmesan cheese shredded

salt and pepper, to taste

2 tbsp Greek yogurt

Greek yogurt for garnish if desired


Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.

Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.

Take off the heat and stir in spinach, Parmesan cheese and pepper.

Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.

Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.

Pour soup into bowls and serve immediately. Garnish with Greek yogurt if desired.



Air Fryer Baked Apples are my new obsession!!! I've been loving my Air Fryer Grilled Peaches all summer and with apple season just around the corner - I had to get in the kitchen to see what I could do. I'll just say - I outdid myself!

PREP TIME10 mins

COOK TIME15 mins

TOTAL TIME 25 mins



2 Pink Lady apple

4 tbsp butter

4 tbsp sugar

1 tbsp cinnamon

1/3 cup old fashioned rolled oats


Peel apples and slice in half vertically. Carefully remove the cores from the apples so as to not break them in half

Place each apple half flat side down on a cutting board and use a paring knife to hasselback the apples. You make thin slice along the arch of the apple but do NOT slice all the way through. These shallow slices will create crevices for the sugar mixture to seep into.

Line air fryer with parchment paper and transfer apple halves to air fryer flat side down

Brush apples with softened butter and sprinkle with 1 Tbsp sugar

Air fry at 375 for 10 minutes, apples will soften and start to carmelize

While apples are cooking, in a small bowl melt remaining 3 Tbsp butter.

To the butter, add sugar, cinnamon and oats and stir together

Once 10 minutes are up, open air fryer and smother apples with sugar/oat mixture. Pat down around the arch of the apple.

Air fry an additional 5 minutes.

Remove apples and top with whipped cream or vanilla ice cream. You can also remove the parchment and pour any sauce run off onto the apples.


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