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Recipes for 7/14/22

Check out these amazing recipes coordinated with the ingredients in this week's Organic Fruit & Vegetable basket.

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This Week's Ingredients

Red Kale

Green Leaf Lettuce (In the large & Jumbo baskets)



Corn on the Cob

Vidalia Onions

Green Beans,

Tommy Atkins Mangos, (In the Jumbo baskets)

Fuji Apples, Extra Fancy


Menu #1

Dijon-Roasted Chicken And Carrots

This Dijon Roasted Chicken And Carrots meal is the perfect weeknight meal - it's fast, healthy, family-pleasing, and delicious.


1 tbsp olive oil

8 chicken thighs can also use chicken breast, boneless and skinless

2 tbsp dijon mustard

1/2 tbsp freshly squeezed lemon juice approx.1 lemon

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp dried thyme

8 large carrots at an angle, sliced on the bias


Preheat oven to 400 degrees.

Heat a large, oven-proof skillet over medium-high heat and add the olive oil.

In a large bowl, combine the chicken thighs, dijon mustard, lemon juice, kosher salt, pepper, and dried thyme and mix to evenly coat the chicken.

Add the chicken to the hot skillet and cook for 6-8 minutes until well-browned. Flip the chicken over, turn off heat, and add the carrots on and around the chicken in the pan.

Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through (when pierced with fork, juices run clear and not reddish-pink).

Carefully remove from oven and serve.


Smoky parmesan corn on the cob is the ultimate summer recipe. The corn is coated in a garlicky parmesan butter then grilled (or roasted) until deliciously smoky perfection. It's a super easy to make and healthy side dish that everyone loves!


½ cup finely grated parmesan cheese

¼ cup butter, softened

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 teaspoon sea salt

4 ears of corn, shucked and broken in half (see notes)

Optional: grated parmesan cheese and green onions for garnish


In a medium-sized bowl, mix the parmesan, butter, smoked paprika, garlic powder, and salt.

½ cup finely grated parmesan cheese,¼ cup butter,1 tablespoon smoked paprika,1 tablespoon garlic powder,1 teaspoon sea salt

Spread the butter evenly over the pieces of corn, using your hands to press the butter on firmly.

4 ears of corn

Choose one of the cooking methods (below) then serve the cooked corn with a little parmesan cheese and some sliced green onions on top.

Optional: grated parmesan cheese and green onions for garnish

Baked Corn on the Cob

Preheat your oven to 420 degrees Fahrenheit. Place the parmesan buttered corn on a parchment paper-lined baking sheet and bake for 20 minutes - do not turn the corn. For corn with a few char marks, broil during the last 5 minutes of cooking.

BBQ Corn on the Cob

Preheat your grill on high heat. Either wrap the parmesan buttered corn in foil or (preferably) use a grill mat. BBQ for 10-12 minutes, turning a few times until the corn is cooked through and has several char marks.

Braised Red Russian Kale with Tomatoes and Onions Recipe:

Course: Side Dish

Keyword: Braised Red Russian Kale with Tomatoes and Onions Recipe

Servings: 4 servings

Author: What's Cooking America


2 tablespoons olive oil

1 yellow onion, chopped

1 teaspoon crushed red pepper flakes

5 to 6 cloves garlic, diced (or to taste)

2 bunches of Kale, prepared*

1 (28-ounce) can of whole peeled tomatoes (I prefer San Marzano tomatoes)

Coarse salt or Kosher salt and freshly-ground pepper to taste

1/2 cup chicken stock**


Wash your kale under running water, as this is the best way to remove bugs or debris clinging to the leaves. Shake the water from the leaves, then holding a leaf by the stem end in one hand, run the other hand from the stem end down the stalk to remove the leafy parts.

Red Russian Kale Recipe | What's Cooking America (

How to Boil Corn on the Cob

Prep Time: 10 mins

Cook Time: 5 mins

Serves 4 to 8

Learn how to boil corn on the cob! This easy method for boiling corn yields tender, sweet, and juicy ears every time. Served with butter, salt, and pepper, they're the perfect summer side dish.


4 to 8 ears fresh sweet corn, husks and silks removed

Butter or compound butter, for serving

Sea salt and freshly ground black pepper


Bring a large pot of water to a boil and add the corn. Cook, stirring occasionally to make sure the corn is submerged, for 3 to 5 minutes, or until the corn is tender and bright yellow. Alternatively, place the corn in a large pot filled with cold water. Bring it to a boil and cook 1 to 2 minutes, until the corn is just tender.

Drain and serve warm with butter, salt, and pepper.

You searched for boil corn on the cob - Love and Lemons

Balsamic Oven-Roasted Carrots

Roasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.


Ingredient Checklist

2 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

2 tablespoons olive oil, divided

1 pound carrots, preferably multicolored, cut into 2-inch pieces

¼ teaspoon salt

2 tablespoons chopped toasted hazelnuts (Optional)


Instructions Checklist

Step 1

Preheat oven to 400 degrees F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside.

Step 2

Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet.

Step 3

Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are tender and glazed, about 5 minutes more. Sprinkle with toasted hazelnuts, if desired. Serve immediately.


Crisp, fresh and delicious, this Apple Coleslaw features fruits and veggies tossed in a delicious creamy dressing! Recipe is versatile and can be made in advance and stored in the refrigerator until ready to serve.


1/2 head green cabbage (about 4 – 5 cups), shredded

2 carrots (about 1 1/2 cups), julienned or shredded

2 apples (green or red), cored and cut into matchsticks

3/4 – 1 cup dried cranberries

1/2 cup slivered almonds

2 – 3 green onions (about 1/2 cup), sliced

Tahini Maple Dressing

1/4 cup tahini

1/4 cup apple cider vinegar

2 tablespoons pure maple syrup

1/4 teaspoon fresh cracked pepper

pinch of salt


Dressing: In a small bowl, combine the tahini, maple syrup, apple cider vinegar add pepper. Add 1 -2 tablespoons of water as needed to thin. Set aside to rest.

Assemble coleslaw: In a large bowl (a large soup or stock pot will work too), add the cabbage, apples, carrots, cranberries, green onions and almonds. Drizzle the tahini maple dressing over top and mix well to coat. Finish with salt and pepper to taste.

Serve as is, or store in the refrigerator for 30 minutes to chill. Coleslaw can be made a day ahead and stored, covered, in the refrigerator until ready to serve.

Menu #2

Lettuce and Chickpea Salad


6 cups shredded lettuce

2 cups cooked chickpeas

2 chopped tomatoes

1 chopped cucumber

1/2 cup chopped onion

1 tablespoon vegetable oil

1/4 cup apple cider vinegar

1 tablespoon fresh parsley or 1 teaspoon dried parsley (optional)

Salt and pepper to taste


1. Place lettuce in a large bowl.

2. Add chickpeas, tomatoes, cucumber, and onions to lettuce. Toss lightly.

3. In a small bowl, mix oil, vinegar, parsley, salt and pepper.

4. Pour dressing over lettuce salad and toss.

5. Serve immediately.

6. Refrigerate leftovers.

Fresh Mango Salsa

This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips, on tacos or salads, or as a salad itself. It’s that good. Recipe yields about 3 cups salsa.


3 ripe mangos, diced (see photos)

1 medium red bell pepper, chopped

1/2 cup chopped red onion

1/4 cup packed fresh cilantro leaves, chopped

1 jalapeño, seeded and minced

1 large lime, juiced (about 1/4 cup lime juice)

1/8 to 1/4 teaspoon salt, to taste


In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.

Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.