organic collard greens and carrots

Organic Carrots and Collards are IN!


When I saw this recipe and photo and read that organic carrots and collards will be in our box, the recipes for the week became clear!

Nutritionists, writers, and foodies tend to focus on one “super veggie” at a time. First, it was Organic Kale, next Cauliflower, and Brussels Sprouts, and now Organic Carrots are “in”.  The pretty colors of carrots add to their appeal and indicate their nutritional properties. You will soon see organic carrot noodles, organic carrot cocktails, and sauces.

Organic Rainbow Carrots


Greens, like  organic collards, kale, and spinach are always high on the list of preferred healthy foods, but the truth is that no one veggie is the answer to good health or nutrition. You need them all, they work their magic separately and synergistically.
Organic Carrots

organic collards






Organic Carrots are usually the “supporting character” in most dishes. They add color, sweetness, crunch and nutrition to our stews, soups, casseroles and salads, but unfortunately, are rarely the “star”.  In today’s recipes, they rise up and shine as star attraction or at least share equally as an attraction.

Organic carrots may be eaten raw or cooked, steamed, boiled, sauteed or roasted. Roasting brings out their sweetness best.


Honey and Cumin Roasted Organic Carrots with Pistachios

1 bunch organic carrots with tops

1 tablespoons olive oil

1 tablespoon raw honey

zest and  juice of 1 organic lemon (or orange!)

1/4 teaspoon ground cumin, toasted

pinch red hot pepper flakes (Aleppo Pepper good)

sea salt and pepper to taste

2 tablespoons chopped pistachio nuts

chopped carrot greens or organic parsley (optional)

Preheat the oven to 400.
Trim the carrots, cutting off the stems and making them even width if necessary. You can leave a little of the green stem if they are small. I scrub my carrots rather than peel.
Toast the cumin to release its aroma for about 1 minute in a skillet.
Toss the carrots in oil. Combine honey, lemon or orange juice and zest, cumin and hot pepper and rub onto the carrots. Salt and pepper to taste.
Roast the carrots for about 20-25 minutes until they are slightly caramelized and cooked. Sprinkle with pistachios and chopped carrot greens or parsley, and serve. Be sure to scrape the juices and little caramelized bits into the carrots!! Or just eat them…soo good!
Variation: use maple syrup in place of honey and top with chopped walnuts
When I was very young, my Dad, who was a survivor of World War II, used to tell me I had to “belong to the clean your plate club”. I never knew why, but believed him and tried to finish what was on my plate. (Not too hard, since both my parents were good cooks and loved good food!!) Anyway, this recipe makes me a member of the “lick you plate clean club” and I hope it does you too!
 Organic Roasted Carrots with Cumin and Pistachios
Another recipe for Roasted Carrots. This one has no sweetener and ends with a vinaigrette for a dramatic finish!


Thyme Roasted Organic Carrots with Blood Orange Vinaigrette

1 bunch organic carrots

1 tablespoon olive oil

1/2 teaspoon smoked paprika

3-4 cloves of organic garlic unpeeled

several sprigs of fresh organic thyme

salt and pepper

Preheat oven to 400.

Wash and trim carrots. Toss in olive oil with paprika, thyme, salt and pepper. Add unpeeled garlic cloves.

Place on a baking sheet and roast until carrots are browned and caramelized. Remove the thyme and garlic cloves. The garlic will be roasted at this point, so if you like garlic, peel it, crush the roasted garlic and stir into the carrots.

Drizzle with the following Blood Orange Vinaigrette if you happen to have any of those little crimson gems left from last week. They were so juicy and sweet, I don’t know why you would have any left. I guess we’ll have to demand more to try this recipe! You can use Balsamic Vinegar or Glaze in a pinch.

Organic Blood Orange Juice

Organic Blood Orange Vinaigrette

2  small or 1 medium organic blood oranges, juiced (about 3 tablespoons)

1 tablespoon rice vinegar

1 tablespoon organic palm sugar

1 tablespoon extra-virgin olive oil

pinch of sea salt

Mix the juice with the sugar and vinegar. Whisk in the oil and add the salt. Drizzle over carrots.

Organic Blood Orange Vinaigrette

Great vinaigrette for a veggie salad with Fennel too.

I’ve never had much luck cooking organic collards alone. Sure, I use them in soups and other dishes and love them, raw, in salads, but whenever I would saute them, I was always disappointed. That was then, NOW, I learned a method that makes me love them! It was so simple all along. I was just doing it backward.

I would steam it first, then saute. If you saute first,  in oil, with some garlic, then add a little liquid, they come out tender, sweet and delicious!

Organic collard greens


Sauteed Organic Collards with Garlic, Lemon and Hot Sauce

1 bunch of organic collards, washed, stemmed and cut into pieces

2- cloves garlic, unpeeled

olive oil (about 3-4 tablespoons, divided)

1/4 cup (approximately) broth or water

Juice of 1/2 organic lemon

hot sauce or red pepper flakes to taste

Heat about 2 tablespoons oil in a large skillet. Add the garlic cloves and the cut collards. Saute briefly until collards just start to wilt and are still bright green.

Add the broth or water and cover the skillet for a couple of minutes until collards are fairly softened. Remove the cover and let. the liquid evaporate. Remove the garlic. Once again, you can peel the garlic and chop it finely and add to the collards if you wish.

Season with lemon juice and hot sauce. Add a pinch of sea salt if desired. Yummy, quick and easy!


organic collard greens with garlic

Finally, a recipe adapted from Savory Spice Shop Kitchens.

Organic Carrots and Collards with Bacon

6 slices uncured  bacon, diced

4  organic carrots, diced

1 organic onion, diced

4 tsp. Lemon Pepper Seasoning

1 clove garlic, minced

1/4 tsp.crushed red pepper flakes

3 Tbsp. balsamic vinegar

1 bunch, washed, stemmed and chopped organic collard greens

1 cup organic chicken or vegetable broth (approximately)

Cook bacon in a large Dutch oven (or similar pot) over medium-high heat until just crisp; transfer to a plate lined with paper towels to drain. Add carrots to pot with bacon drippings and cook over medium-high heat for 5 min. Add onions and cook another 5 min., or until carrots and onions soften and begin to brown. Stir in lemon pepper, garlic, crushed red pepper, and vinegar and cook for 1 more min. Add collard greens and broth. Bring to a boil. Reduce to a simmer, cover, and simmer until greens are tender. Add reserved bacon pieces and serve.

bacon and carot collard green organic

Try your organic carrots and collards together this week!





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