Blueberry Peach Parfait

Organic Food Delivery Service – May 13-17 2013 + Bread Bowl Recipe

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 Organic Food Grocery List

 Organic Food Delivery Service List – Week of May 6-10 2013

* Lettuce Red Leaf
* Broccoli
* Kale Green Curly
* Radishes Red  w/tops
* Corn On Cob
* Baby Pak Choy
* Potatoes Russet
* Carrots w/tops
* Purple Garlic
* Cucumbers
* Tomatoes Slicer
* Apples
* Yellow Peaches
* Oranges Navel
* Blueberries
* Grapefruits Ruby
* Melon Cantaloupe
* Special Item: Organic Sesame and Flax Seed Crackers

 $60 Delivered To Your Home or Office!

Schedule Your Organic Food Delivery Service: 877-832-8289


All Breads Are 100% Organic Fresh Baked

German Style Whole Wheat Bread is made with both organic pumpkin and sunflower seeds, golden and brown flax and sesame seeds, which we soak before baking to add even more goodness. There are absolutely no preservatives, dough conditioners, bleach or other naughty things widely used in other breads. This fact makes it unique in the market, bread like ours has been baked this way for the last thousand years – before chemicals and ehhancers were used to add more profits. $6.00

German Whole Wheat Bread With Pumkin & Flax Seeds

Kalamata Olive Bread is the core ingredients for this delicacy. This olives enjoy the reputation of being the biggest best black ones around, plus a mix of organic whole wheat and stoneground flours. They come with organic extra virgin olive oil and without any sweeteners. Toasted with cream cheese is perfection!$6.00

Kalamata Olive Bread

Pumpernickel Bread is a mix of organic whole wheat and stoneground Pumpernickel flours. They come with organic extra virgin olive oil and without any sweeteners. We are sure you will love our bread, especially if you don’t like pumpernickel, try it and see. $6.00

pumpernickel bread

Vermont Sourdough Bread Two ingredients: Flour and salt, period. None of the stuff you find in grocery stores disturb the flavor.We use a sourdough starter derived from a mother dough we created last winter. This recipe originated in Vermont, hence the name. This is an everyday bread in the way our ancestor handcrafted their loaves. A light, slightly tart flavor and great purity as well as a chewy texture and crispy crust! $6.00

Vermont Sourdough Bread

Roasted Walnut – Black Mission Fig Sourdough Organic sourdough, organic roasted walnuts, organic black mission figs and salt. This ingredient list speaks volumes about our signature loaf and the way we manufacture breads. Enjoy toasted with butter, cream cheese, pepper jelly or a hearty spread. $6.00

Walnut & Black Mission Fig Bread

Cranberry Pecan Bread. This extremely moist bread comes with our organic flour, organic spices and organic eggs. Thanks to those ingredients it has a much more pronounced flavor than others.  Try our “World Famous” bread for breakfast or dessert. It keeps well in the fridge for about ten days and should be reheated for complete delight. $6.00

cranberry pecan bread




Featured Organic Fruit Dessert

Blueberry Peach Parfait


It doesn’t matter how skilled your kids are in the kitchen. This easy, fruity mousse parfait is a project they can help with.

To keep it simple, we use vanilla Greek yogurt as the base for our mousse, and fold whipped cream into it for a light, airy texture. Then we layer the mixture with lightly sweetened fruit for a pretty and tasty contrast.

1 cup fresh peaches, diced
1 cup fresh blueberries
1 tablespoon sugar
2 teaspoons lemon juice
1 pint heavy cream
2 tablespoons powdered sugar
1 cup nonfat vanilla Greek yogurt

In a small bowl, combine the peaches, blueberries, sugar, lemon juice and salt. Mix gently.

In a large bowl, use an electric mixer to beat the cream and powdered sugar until it holds medium peaks. Fold the yogurt into the whipped cream until combined.

Spoon a small amount of the fruit mixture into 6 tall parfait glasses, then top with a spoonful of the yogurt mousse. Repeat layering the fruit and mousse until all of the mixtures are used up. Serve immediately.

Nutrition information per serving: 320 calories; 270 calories from fat (84 per cent of total calories); 30 g fat (18 g saturated; 1 g trans fats); 110 mg cholesterol; 13 g carbohydrate; 1 g fiber; 9 g sugar; 4 g protein; 60 mg sodium.


Spinach Artichoke Bread Bowl Dip Recipe

bread bowl spinach artichoke dip


  • 3 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
  • 1 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 green onions, sliced
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 package (10 ounces) chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 round loaf (1 pound) pumpernickel or sourdough bread


  • In a large bowl, combine the first seven ingredients. Cut a thin
  • slice off the top of bread. Hollow out the bottom half, leaving a
  • 1/2-in. shell. Cut removed bread into 1-in. cubes.
  • Place cubes on an ungreased baking sheet. Broil 6 in. from the heat
  • for 2-3 minutes or until golden, stirring once.
  • Place bread shell on an ungreased baking sheet. Spoon dip into bread
  • shell. Bake, uncovered, at 350° for 20-25 minutes or until
  • heated through. Serve with bread cubes. Yield: 4 cups.

Seafood Bread Bowl Dip Recipe

seafood bread bowl dip


  • 1 package (8 ounces) Cream Cheese, softened
  • 1/2 cup mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 2/3 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chopped green onions
  • 1 round loaf (1 pound) sourdough bread
  • Assorted fresh vegetables


In a large bowl, beat the cream cheese, mayonnaise and mustard until
smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and
Cut the top fourth off the loaf of bread; carefully hollow out
bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

Spoon seafood mixture into bread shell. Sprinkle with remaining
cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.
Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or
until cheese is melted and dip is heated through. Serve with
vegetables and reserved bread cubes. Yield: 2-1/4 cups.

Beef Stew Bread Bowl Recipe



  • 1/4 cup butter, melted
  • 1 pound beef stew meat, cubed
  • 1/4 cup all-purpose flour
  • 1 tablespoon plus 1-1/2 teaspoons margarine
  • 1/2 onion, chopped
  • 2 carrots, sliced
  • 1-1/2 stalks celery, sliced
  • 1/2 clove garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground clove
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups water
  • 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out


  1. Toss beef cubes with flour until covered. Saute the beef in butter until browned, then move it to a slow cooker and stir in onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice, Worcestershire sauce and water. Cover the slow cooker with the lid and cook it on low 10 to 12 hours or on high 5 to 6 hours.
  2. When ready to serve, preheat the oven to 350 degrees F. Brush the insides and tops of the bread bowls with melted butter. Arrange the bread bowls and lids, buttered side up, on the oven rack and bake until crispy, about 20 minutes. Take them out of oven and ladle stew into the bowls and top with the bread bowl lids.

 Onion Soup Bread Bowl Recipe

Onion soup in a sourdough bread bowl


  • 4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
  • 1/4 cup butter, melted
  • 2-1/2 cups white onions, chopped
  • 2-1/2 cups red onions, chopped
  • 2-1/2 cups leeks (white and pale green parts only), chopped
  • 6 large garlic cloves, minced
  • 1 large shallot, chopped
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups dry sherry
  • 7 cups chicken stock
  • 1-1/2 teaspoons fresh thyme, minced
  • 1-1/2 teaspoons fresh rosemary, minced
  • 1/2 cup whipping cream
  • Salt and pepper to taste


  1. Preheat the oven to 350 degrees F. Brush the insides and tops of bread bowls with melted butter. Arrange bread bowls and lids, buttered side up, on the oven rack and bake until crispy, about 20 minutes. Take them out of oven and keep them warm.
  2. Saute onions, leeks, garlic and shallots in butter over medium heat for about 25 minutes, stirring often. Mix in flour, then mix in sherry and bring the mixture to a boil. Boil five minutes or until thick, scraping the bottom occasionally. Pour in the stock, thyme and rosemary and boil.
  3. Lower the heat to medium-low and simmer for 30 minutes. Pour in the cream and simmer for 15 minutes (the mixture will thicken). Season with salt and pepper. Ladle the soup into your bread bowls and top with the lids to serve.

Seafood Chowder Bread Bowl Recipe



  • 1/4 pound bacon, diced
  • 1 medium onion, diced
  • 1 pound potatoes, peeled and diced
  • 1 quart water
  • 3 ounces bay or sea scallops, quartered
  • 3 ounces fresh or frozen lobster, chopped
  • 3 ounces uncooked medium shrimp, peeled and deveined
  • 3 ounces cod, cut into 1-inch pieces
  • 3 ounces haddock, cut into 1-inch pieces
  • 2 tablespoons butter, melted
  • Salt and pepper to taste
  • 3/4 teaspoon fresh parsley, minced
  • 1-1/2 cups whole milk
  • 1/2 cup evaporated milk


  1. Crisp bacon in a large pot until fat has been rendered. Remove bacon if desired. Sauté onions in bacon fat until tender. Add potatoes and water to pot and cook for 10 minutes at boiling.
  2. Add all seafood to pot and cook for 10 minutes or until seafood is cooked through. Add butter and season to taste with salt and pepper. Pour in both milks and cook chowder until fully heated through. Ladle chowder into bread bowls.

Kale, Sausage & Potatoe Bread Bowl Recipe

bread bowl recipes

Enjoy this delicious recipe for kale soup. Some may prefer to mash the potatoes rather than leave them chunky, depending on the thickness of the dish that you would prefer.


  • 4 large potatoes (peeled and cubed)
  • 1/4 cup butter
  • 6 cups water
  • 2 cups chicken broth
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 1/2 pounds kale (rinsed and chopped)
  • 1 pound kielbasa or chorizo sausage (sliced)


  1. Place potatoes, butter, water and broth in a large stock pot.
  2. Bring to a boil and cook until potatoes are tender.
  3. Stir in seasonings, kale and sausage.
  4. Reduce heat and simmer for 30 minutes.
  5. Serve hot with crusty bread.

Avocado Soup and Salsa Breadbowl Recipe

avocado soup and salsa in a bread bowl


  • 2 cups diced tomatoes (6 to 8 plum tomatoes, seeds and membranes removed and discarded, cut into 1/2-inch pieces)
  • 1 cup finely chopped onion
  • 1 1/2 tablespoons minced jalapeño pepper (about one 3-inch pepper, with seeds and membranes discarded)
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons grated lime zest (from 2 to 3 limes)
  • Kosher salt
  • 1/4 cup chopped cilantro


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cups chicken stock
  • 6 ripe medium avocados, peeled, pitted, and diced (reserve pits)
  • 5 tablespoons fresh lime juice, plus more if needed
  • Kosher salt
  • 1/2 teaspoon Tabasco sauce, plus extra for the garnish


To make salsa: Combine tomatoes, onion, minced jalapeño, lime juice and zest, and 1/2 teaspoon salt in a medium nonreactive bowl. Toss to mix. (Salsa can be prepared 6 hours ahead. Cover and refrigerate.)

To make soup: Heat oil in a large, heavy nonreactive pot set over medium heat. Add onion and cook, stirring, until softened and translucent, for 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Add stock, 2 cups water, avocados, lime juice, 1 teaspoon salt, and 1/2 teaspoon Tabasco; bring mixture to a simmer and cook for 5 minutes. Remove from heat.

Purée the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to purée the soup in the pot.) Don’t worry if the soup is quite thick at this point. Add reserved avocado pits to soup, then cool, cover, and refrigerate for 3 hours or overnight. After soup has chilled, you can thin it with cold water, using up to 1 cup (or more if needed), if soup is too thick. Taste soup and season with more salt and additional lime juice, as needed. (Chilled soups often need extra seasoning to intensify their flavor.)

When ready to serve, remove and discard pits from soup. Drain the excess liquid from the salsa and stir in cilantro; season salsa with additional salt, if desired. To serve, ladle chilled soup into 6 bowls. Garnish center of each serving with some salsa and a dash of Tabasco.



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