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Recipes for 7/21/22

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

Collard Greens

Broccoli Crowns


Cabbage, Red, (In large & Jumbo baskets)

Red Beets,

Roma Tomatoes,

Pineapple, Gold (everyone)



Nectarines, (In Jumbo baskets)

Menu #1

Entrée ( Main Course)

The Collard Green Melt

If you want to go for the full effect and make a sandwich as similar to the restaurant’s as possible, griddle the bread in some butter before assembling. It takes a little while to griddle all the slices, but it’ll add a lot of richness and flavor. And you can do all of the other components ahead of time. This recipe is from Turkey and the Wolf in New Orleans, our #1 Best New Restaurant 2017.



4 tablespoons unsalted butter

6 garlic cloves, finely chopped

½ cup red wine vinegar

¼ cup sugar

2 teaspoons Creole seasoning (such as Zatarain’s)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1teaspoon crushed red pepper flakes

10 cups (packed) torn collard green leaves (from about 4 bunches)


¼ head of cabbage, thinly sliced

¼ small white or yellow onion, thinly sliced

⅓ cup mayonnaise

1 teaspoon freshly ground black pepper

1 tablespoon (or more) distilled white vinegar

Kosher salt


½ cup mayonnaise

¼ cup chopped pickled hot cherry peppers

1 teaspoon hot sauce

1 teaspoon ketchup

⅛ teaspoon freshly ground black pepper

12 thin slices caraway rye or whole wheat bread

8 thick-cut slices deli-style Swiss cheese


Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount.

Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.


Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Season with salt and more vinegar if needed just before using.

Do Ahead: Slaw can be made 1 day ahead. Keep chilled.


Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.


Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.

Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Transfer to a plate.

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.

Side #1

Air Fryer Broccoli Tater Tots

Delicious veggie tots packed with broccoli—and a bit of cheese for good measure. The air fryer makes these broccoli tater tots crisp and golden brown with minimal oil. Make them for a kid-friendly snack, crowd-pleasing appetizer, or even a quick meal served with fresh veggies, side salad or soup. Freezer friendly!

Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes

Servings 4


1 tablespoon extra virgin olive oil

½ cup minced shallot (about 1 large)

4 cloves garlic, minced

3 cups grated broccoli (from the crown, see note 1)

½ teaspoon fine sea salt

½ teaspoon black pepper

½ teaspoon packed lemon zest (optional)

2 large eggs

⅔ cup grated cheddar cheese (smoked cheddar recommended, see note 2)

⅔ cup breadcrumbs (gluten-free if needed)

Oil spray (olive oil or neutral oil)

Creamy Buffalo Dip

½ cup plain Greek yogurt

½ teaspoon garlic powder

¼ teaspoon packed lemon zest

1 to 2 teaspoon hot sauce (like Frank's)

Fine sea salt, to taste


Start cooking: Warm olive oil in a skillet over medium heat. Add shallot and garlic, and cook, stirring frequently, until fragrant, about 2 minutes. Add broccoli and cook, stirring occasionally, until bright green, about 3 minutes.

Mix: Transfer broccoli mixture to a large bowl. Stir in salt, pepper, and lemon zest until evenly distributed. Push the mixture to the edges of the bowl to make a well. Crack the eggs into the middle, then beat the eggs until mixed. Stir the beaten eggs into the broccoli mixture. Stir in cheddar cheese and breadcrumbs.

Shape tots: Scoop the mixture into 20 small balls (about 2 tablespoons each). Lightly dampen your hands with water (to prevent sticking), then shape the balls into small cylinder tots. Arrange the tots in a single layer in an air fryer basket (see note 3).

Spray and bake: Lightly coat the tots with oil spray. Bake in air fryer (no need to preheat) at 400°F (200°C) for 10 minutes (or until golden brown, see note 4).

Make dip: Meanwhile, in a small bowl whisk together Greek yogurt, garlic powder, lemon zest, hot sauce, and salt. Serve with the hot tots, for dipping.


Grated broccoli: For this recipe, you'll want to grate broccoli crowns (not the stalks) with the large holes of a box grater. Measure after grating: 3 cups, You’ll likely need to start with 2 to 3 heads of broccoli to get 3 cups grated.

Cheddar cheese: If you can find smoked cheddar cheese, it's extra delicious in these tots! We recommend aged cheddar as the "next best" backup, otherwise mild cheddar works too.

If you double the recipe: A single batch of tots should fit in a single layer of an air fryer basket. If you're doubling the recipe, bake in two batches, otherwise you'll overcrowd the basket.

Recommended bake time: If after 10 minutes the tots aren't as brown as you'd like, bake for another 1 to 2 minutes.

Storage and reheating tops: These tots can be refrigerated in an airtight container for up to 4 days. For longer storage, let the tots cool, then transfer to an airtight freezer bag. To reheat tots, arrange them in a single layer and bake in an airfryer set at 350°F (177°C) until heated through (about 6-8 mins from frozen, 3-4 mins from refrigerated).

Alternative baking instructions (oven method) : For best results use an air fryer. If you don't have an air fryer, you can make these tots in the oven. Bake at 425°F (220°C) on a parchment lined baking sheet for 20 to 25 minutes, or until golden brown, shaking the pan halfway through. The tots won't get as crispy as the air fryer method (as photographed), but they'll still taste delicious!

Side #2

Beet Salad With Cucumbers, Tomatoes + Homemade Balsamic Vinaigrette

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Bottom of Form

Delicious and easy this beet salad is one you'll love making over and over again.

PREP TIME10 minutes COOK TIME30 minutes TOTAL TIME40 minutes


1 bunch of fresh beets

1 cucumber

1-2 tomatoes depending on size

1 purple onion or white onion

1 garlic clove

balsamic vinegar

olive oil

Italian seasonings




Grab one bunch of fresh beets. You want to trim off the green tops. You can cook your beets whole, or half them. Do not peel them until cooked. Add them into a pot of water, and cook until just tender by forking them. Cool your beets by rinsing under cold water. Peel and rinse off.

Once they are cooled prep the beets, and the rest of the salad.

Cut your clean beets into bite sized chunks or slices which ever you prefer and add to the salad bowl.

I use 1 cucumber. Wash and peel it. Then cut it into bite-sized pieces.

1-2 tomatoes cut up.

Cut half of one purple onion or white onion.

If you like fresh garlic use 1 clove crushed garlic.

Add this all into a salad bowl. Toss gently.


Mix dressing separately to your taste and add to the beet salad

Add 1 tablespoon balsamic vinegar

3 tablespoons olive oil

1 teaspoon of Italian seasonings. (you can crush the seasonings in your hand if you like herbs smoother)

Sprinkle of salt, and pepper to taste.

Toss dressing gently, in a separate bowl or salad shaker. Add to the salad when it's to your liking. Gently, mix dressing with salad until well coated.

Either serve immediately or refrigerate for an extra 30 minutes for flavors to meld, or until the rest of your dinner is ready.


Nectarine Sunshine Smoothie


2 large nectarines, pitted and quartered

1 banana, cut into pieces and frozen

1 large orange, peeled and quartered

1 cup vanilla yogurt

1 cup orange juice

1 tablespoon honey

Place the nectarines, frozen banana chunks, orange, vanilla yogurt, orange juice, and honey into a blender, and blend until smooth.

Meal #2

Entrée (Main Course)

Easy Fish Tacos with Kiwi Salsa

These healthy fish tacos can be made with cod or any other firm white fish. A lively kiwi salsa and red cabbage brighten up the colors and flavors of the crispy tacos and complete this easy dinner recipe. The key to perfectly golden, crunchy fish is patience--let your oil get nice and hot before you add in the battered pieces. Dip an instant-read thermometer into the oil to make sure it's up to temp before you get

Active: 35 mins Total: 35 mins Servings: 4


1 cup thinly sliced red cabbage

1 tablespoon rice vinegar

1 cup diced peeled kiwi

2 tablespoons finely diced red onion

1 tablespoon chopped fresh cilantro

1 tablespoon lime juice

1 teaspoon finely chopped jalapeño pepper, plus slices for garnish

¾ cup white whole-wheat flour, divided

1 teaspoon baking powder

¼ teaspoon salt plus a pinch, divided

½ cup Mexican lager

8 ounces skinned center-cut firm white fish, such as cod

2 cups corn oil

8 corn tortillas, warmed


Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.

Whisk 1/2 cup flour, baking powder, 1/4 teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.

Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325 degrees F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325 degrees F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.

Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.

Side #1

Kim's Summer Cucumber Pasta Salad

This recipe for summery cucumber pasta salad with vinegar and sugar was given to me by my sister, Kim. It is my husband's favorite side of the summer! Enjoy!

Prep: 15 mins Cook: 15 mins Additional: 2 hrs Chilling time



1 (8 ounce) package bow tie pasta

1 large cucumber, thinly sliced

1 large onion, thinly sliced

1 ½ teaspoons dried dill

¾ cup white vinegar

1 cup white sugar

1 cup water

1 tablespoon vegetable oil

1 tablespoon prepared mustard

½ teaspoon salt

½ teaspoon ground black pepper


Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.