Organic recipes the whole family will love
Eating fresh and organic meals is one of the easiest (not to mention yummiest) ways to go green. Here we offer some simple and delicious organic recipes that are bound to please the whole family!
Here are some of my favorite recipes featuring organic produce.
Pear, Gorgonzola and walnut on organic spring greens
Wash, peel, core and thinly slice two organic pears
Toast 1 cup of organic walnut halves
1/4 cup organic golden raisinsSprinkle above ingredients on top of 4 to 6 cups of washed organic spring greens. Top with an organic dressing of your choice.
Organic tomatoes and mozzarella
Thinly slice three to four organic beefsteak tomatoes
Slice a ball of fresh organic mozzarella (such as Organic Valley)
Tear 6 to 8 organic basil leavesTop tomatoes with mozzarella, then sprinkle with torn basil pieces. Drizzle with organic olive oil and balsamic vinegar, and season with kosher sea salt and pepper.
Boil 1 1lb. box of organic, whole wheat pastaMeanwhile, sautÃ© two pints of organic cherry tomatoes and 1/4 cup diced organic onion in two tablespoons olive oil for five minutes or until the tomatoes start to release their juices. Then add four cloves of garlic, thinly sliced, and reduce heat to medium-low until the pasta is cooked to al dente. Drain pasta, put in a serving platter then top with the tomato mixture. Top with fresh organic Parmesan and lots of black pepper (to taste).
SautÃ©ed organic veggies on couscous
two organic zucchini, sliced
one cup of organic mushrooms, sliced
1/2 organic onion, chopped
one cup of organic broccoli, chopped
three cloves of garlic, choppedCombine vegetables in a large pan and sautÃ© with two to three tablespoons of organic olive oil. SautÃ© until veggies are tender. Meanwhile prepare organic couscous according to directions on package. Put couscous in a serving dish and top with the vegetables.
Heat grill to high. Wrap individual husked organic corn in aluminum foil packets with a few sprigs of fresh dill. Grill about 20 minutes or until corn is cooked through.
Roasted rosemary carrots
Wash 12 organic carrots and slice diagonally in 1 to 2 inch slices. Toss them with 2 to 3 tablespoons of olive oil, kosher salt and 2 tablespoons of chopped fresh rosemary. Spread them in a sheet pan and roast at 400 degrees F for 15 to 20 minutes.
Make a simple syrup by dissolving one cup sugar into one cup water in a pan over low heat. Turn heat to high and boil the syrup for five minutes, then allow syrup to cool. Meanwhile, blend one pound of fresh organic berries such as strawberries, blackberries, blueberries and raspberries with 1/2 cup of fresh organic lemon juice. Mix the puree with the syrup and then divide mixture evenly into popsicle molds or ice cube trays. If you use ice cube trays, cover tightly with saran wrap, then poke a toothpick into each. Pop into the freezer until completely frozen.
Organic chocolate-covered strawberries
In a small pan, melt a bar of high-quality organic chocolate (such as Green & Blacks) over low heat. Remove from heat. Dip washed organic strawberries with the stems left on into the soft chocolate and place on wax or parchment paper to cool. Enjoy!