Organic Produce Delivery – Dec 23, 2013 + Holiday Recipes

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Local Organic Produce

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HAPPY HOLIDAYS

 Organic Food – Week of Dec 23, 2013 + Holiday Recipes

* Lettuce Spring Mix
* Butternut Squash
* Celery Root
Carrots 
* Curly Green Kale
* Sweet Potatoes
* Red Onions
* Tomatoes (Slicing)
* Cucumbers
* Fresh Herbs-Parsley
* Baby Bok Choy
* Eggplant
* Zucchini
* Limes
* Pears Russet Bosc
* Cranberries
* Blueberries 

  <CLICK HERE TO PAY $60
For Everything On The Grocery List Delivered!

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

Don’t Forget To Order Fresh Fish, Shrimp & Rice Too!

FEATURED ORGANIC FRUIT

Blueberries

Fresh Florida Blueberries

Blueberries have more antioxidants than any other fresh fruits or vegetables tested to date. Antioxidants strengthen your immune system by neutralizing free radicals introduced into your body by exposure to smoke, toxins and pesticides. Most of the berry’s antioxidant power comes from Anthocyanin, the pigment responsible for the blue color of the berries.

FEATURED ORGANIC VEGGIE

Butternut Squash

Butternut Squash

Butternut Squash is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese. The delicious flavor and sweet smooth texture is loved by babies and adults.

ORGANIC RECIPES

Spring Mix Strawberry or Blueberry Salad

spring mix strawberry saladToss sliced strawberries or blueberries, sliced pears and red onion, with the spring mix lettuce.  Garnish with chopped walnuts and sprinkle with EVO and a squeeze of lemon!

Butternut Squash Lasagna

Butternut Squash Lasagna

  • 1 large butternut squash
  • 2 cloves garlic, crushed
  • 1 tbsp honey
  • 1 tsp oregano
  • 1 tsp basil
  • salt and pepper, to taste
  • 1 10 oz package chopped frozen spinach, cooked and drained
  • 2 cups cottage cheese
  • 12 cooked whole wheat lasagna noodles
  • 1 1/2 cups shredded mozarella cheese

Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2″ of water into the bottom of the dish. Bake at 350F for 45 min- 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, honey, oregano, basil, salt and pepper. Blend with an immersion blender until smooth. If it’s too thick, add in the water from the baking dish to thin it out.

In another bowl, combine spinach and cottage cheese. Place 1/3 of the squash mixture into the bottom of a 9 x 12″ baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F.

Indian Style Butternut Squash

butternut-squash-recipe

Ingredients

  • 1 small Butternut squash, peeled, cleaned and cut in 1.5 inch cubes
  • 1 large shallot or 1 medium red onion, medium sliced
  • 4 tbsp olive oil, divided
  • 1 tsp black mustard seeds
  • 2 sliced green chilies
  • 1/4 tsp dried mango powder (amchur)
  • 2-3 curry leaves (optional)
  • 1 tsp chili powder
  • 1 tbsp Cumin & Coriander powder
  • 1/2 tsp Turmeric powder
  • Light sprinkling of salt

Method

  • Pre-heat the oven to 400 degrees F. Line a large cookie sheet with aluminum foil. Place the Butternut squash cubes with the sliced onions in it. Drizzle with 2 tbsp olive oil and toss with your hands. Bake for 35-45 minutes or until the squash is cooked through and lightly crunchy on the outside and the onions are caramelized.

Sweet or Garlicky Roasted Butternut Squash

Roasted-Butternut-Squash-Recipe

  • 1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • Dash cayenne, optional
Directions
  1. Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.
  2. Sweet Recipe: Toss squash cubes with olive oil, brown sugar, cinnamon, salt and the cayenne until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.
  3. Roast Squash: Roast squash, turning once and rotating pans once, until edges are lightly browned and centers are tender; 40 to 45 minutes. (Since ovens can often run hotter than you have heated them to, check the squash every so often to make sure they are not roasting quicker than expected).
  4. Garlicky Recipe: Instead of sugar and cinnamon use raw garlic and parsley

Butternut Squash Burritos

butternut squash burritos

Ingredients:

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup Daiya cheese (dairy, gluten & soy free)
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cooked brown rice

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4.  Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese (dairy, gluten & soy free) and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

Swiss Chard Dip

swiss chard dip

  • 1 cup green or red Swiss chard, stemmed and finely chopped
  • 1 garlic clove
  • 1/4 teaspoon coarse salt
  • 1 cup low-fat Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon cayenne pepper
  • 2 whole-wheat pitas, cut into wedges and toasted

DIRECTIONS

  1. STEP 1

    Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.

  2. STEP 2

    Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week.

Lemon & Thyme Dip Recipe

lemon thyme dip

  • 1 cup reduced-fat sour cream
  • 1/2 cup light mayonnaise
  • Finely grated zest and juice of 1 lemon (about 1 teaspoon zest and 2 to 3 tablespoons juice)
  • 1 tablespoon chopped fresh thyme leaves, plus more for garnish
  • Coarse salt and ground pepper

DIRECTIONS

  1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme; serve with crudites, or cover and refrigerate, up to 3 days.

Ginger Nuts Recipe

ginger nuts

  • 1 pound unsalted mixed nuts (3 cups)
  • 3/4 cup minced candied ginger
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons sesame seeds
  • 1/4 cup sugar
  • 1/4 cup water

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.

  2. STEP 2

    Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size

Butternut & Apple Casserole

Butternut & Apple Casserole

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.

Ingredients:

  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Preparation:

Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°. Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices. Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

Mandarin Asparagus Salad Recipe

mandarin asparagus salad

  • INGREDIENTS:
    2 1/2 cups diagonally sliced asparagus
    2 cups rinsed, dried and torn endive
    leaves
    2 large oranges, sliced into rounds
    1 red onion, thinly sliced
    1/3 cup raspberry vinegar
    2 tablespoons canola oil
    1 tablespoon orange juice
    1 tablespoon white sugar
    salt and pepper to taste
    DIRECTIONS:
    1. To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
    2. In a large bowl, combine the asparagus, endive, oranges, and red onion.
    3. Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.

Pineapple Fish Recipe

pineapple fish

SALSA

  • 1 small ripe pineapple
  • 1/4 cup minced scallions
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoon minced fresh jalapeño pepper (about 1 large)
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste

FISH

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound catfish, tilapia, haddock or other white fish fillets, cut into 4 portions
  • 1 tablespoon extra-virgin olive oil

PREPARATION

  1. To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple) and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
  2. To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour).
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.

Artichoke Crostini Recipe

crostini

  • 8 slices (1/4 inch thick) baguette
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
  • 1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
  • 1 tablespoon chopped fresh parsley

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.

  2. STEP 2

    Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.

  3. STEP 3

    Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.

Olive & Goat Cheese Crostini

crostini assortment

This Crostini Assortment Rocks My Holiday!

  • 3/4 cup green- or black-olive tapenade
  • 3 tablespoons fresh thyme, leaves, plus sprigs for garnish
  • 5 tablespoons finely chopped walnuts, (1 1/4 ounces)
  • 1/4 cup dried currants
  • 5 ounces soft goat cheese
  • Crostini

DIRECTIONS

  1. STEP 1

    In a small bowl, combine tapenade, thyme leaves, walnuts, andcurrants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

 

Kale Crostini Recipe

  • 1 baguette, sliced 1/2 inch thick on the diagonal
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
  • 2 teaspoons fresh lemon juice
  • 1 small wedge Parmesan

DIRECTIONS

  1. STEP 1

    Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.

  2. STEP 2

    In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.

  3. STEP 3

    Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

Roasted Squash Recipe

roasted rutabaga

  • 1 lb. rutabaga, sweet potato or butternut squash peeled and cut into 1/2- to 3/4-inch pieces
  • 1 to 3 Tbs. extra-virgin olive oil
  • 1/2 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • Fresh lemon juice (optional)

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the rutabaga with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the squash out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the rutabaga until browned on bottom, 13 to 15 minutes. Flip and continue to roast until tender, 5 to 10 minutes.

Return the rutabaga to the bowl in which you tossed it with the oil, or put it in a clean serving bowl. If the rutabaga seems a bit dry, drizzle it with a little oil. Season to taste with salt, pepper, and lemon juice, if using.

Leek Tart Recipe

leek_tart

  • All-purpose flour, for work surface
  • 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed
  • 2 tablespoons butter
  • 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well
  • Coarse salt and ground pepper

DIRECTIONS

  1. STEP 1

    Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper.

  2. STEP 2

    With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. (To store, keep crusts at room temperature, up to 1 day.)

  3. STEP 3

    In a large skillet, heat butter over medium. Add leeks; season with salt and pepper, and stir. Cover; cook until wilted, about 5 minutes. Uncover; cook until tender, 10 to 12 minutes. Spoon leeks onto crusts, cut tarts into wedges, and serve.

Chicken Stuffed Butternut Squash

Chicken_Apple_Butternut Squash

Ingredients
  1. • 1 Small to Medium Sized Butternut Squash
  2. • Your favorite fat {I used Bacon fat + Butter {cause it’s amazing that’s why!}}
  3. • 1 Medium onion, finely diced
  4. • 6 oz of mushrooms, cleaned and chopped into bite sized pieces
  5. • 1lb boneless, skinless chicken breast, cut into bite sized pieces
  6. • 1 Medium to large Apple {depending how much you like apple}, cut into bite sized pieces
  7. • Salt + Pepper
  8. • Dried or Fresh Rosemary, about 2-3 tsp.
  9. • 1-2 tsp. Dried or Fresh Basil
  10. • 2 tsp. Apple Cider Vinegar
  11. • 1 tsp. Dried Thyme
  12. • 5 Breakfast-Link Sized Sausages, Cooked and cut into bite sized pieces
  13. {I used Applegate Farms Chicken Apple Sausages!}

Butternut Squash Prep

• Preheat your oven to 375 {F}

• Chop the ends off of your butternut squash and split it long ways down the middle. Then scoop out the guts and seeds of the bottom half {if you’re in the mood, you can save the seeds and roast them up for snack time this week!}

• Place them both halves face down { skin side up} in a shallow baking dish {that has sides} and filling it to about a 1/4-1/2 inch of water in the pan. Place it in the oven and bake for 30-45 minutes until the side that’s facing down is roasted and fork tender in the middle!

Filling: While that’s all getting yummy, make your filling!

• Heat a big skillet with your fat of choice and add in your onions and mushrooms, you know the drill — let them hang out and start to soften. While that’s happening chop up your apples.

• Add in your apples and then chop up your chicken and add that in. Let it all cook.

• When it’s almost done add in your spices, apple cider vinegar, salt + pepper and sausages. I also at this point added in more butter, because well …. everything taste better with more butter!

• Let it finish cooking, taste test and adjust seasoning as needed.

• If it finishes before the BSquash, just turn off the stove and let it sit on the back burner.

Putting it Together

• When your BSquash is all done, take it out of the oven and carefully flip it over onto a cutting board.
• Scoop out the insides so you leave about a 1/2 inch or so of squash in the skin and place the insides into a bowl{kind of like taking out the inside of a potato when you make a twice-baked potato!}.
–Be CAREFUL it’s super, super hot at this point — I used a paper towel or dish towel to hold the BSquash so I don’t burn my fingers!
• I then covered and put the insides into the fridge to use the next day!
• Then if you have any, drain off the extra water from the pan and place the Squash back in, skin side down.
• Fill up the BSquash with your filling {with as much as you’d like} and place back in the oven to bake for an additional 10-15 minutes!

Arkansas Black Apple Cobbler

arkansas-black-apple-cobbler

For the apples:

1/2-3/4 cup granulated sugar

1/4 cup brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp freshly grated nuteg

2 pinches ground cloves

3 Tbsp. honey

1/4 cup apple cider

Juice of 1 lemon

12 Arkansas Black Apples, cortland or other sweet tart cooking apples, peeled and sliced

6 Tbs. butter, cut into small pieces

For the topping:

2 cups flour

3/4 cup sugar

1/2 tsp. salt

1/4 tsp. baking powder

10 Tbsp. cold butter, cut into pieces

1/2 cup rolled oats

6 Tbs. heavy cream

Vanilla ice cream

1. For the apples: preheat oven to 325. Combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, honey, cider, and lemon juice in a large bowl. Add apples and toss well. Put apple mixture into a large baking dish in an even layer, scatter with butter…bake, gently stirring once or twice, until apples begin to soften and release their juices, about 30 minutes. Set apples aside to cool for 30 minutes.

2. For the topping: sift flour, sugar, salt and baking powder together into a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in oats. Add cream, stirring until just combined.

3. Increase oven temperature to 375. Scatter topping over apples in a broad band around inside edge of dish, leaving apples in center of dish exposed. Bake until topping is golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving. Serve with ice cream.

Autumn Squash Salad Recipe

Autumn-squash-salad

For the salad
  • 6 (3/4-inch-thick) slices rustic seeded bread, cubed
  • 3 Tbs. olive oil
  • 3 red beets, peeled and quartered
  • 5 golden baby beets, peeled and quartered
  • 2 pinches fine sea salt
  • 1/2 medium delicata squash, peeled, sliced, and seeds removed
  • 1/2 tsp. red pepper flakes
  • 1 medium Joanagold apple, cored and thinly sliced
  • 1 cup beet greens or any other leafy green
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 Tbs. fresh sage leaves
  • 1 tsp. fresh thyme leaves
  • 1 tsp. fresh oregano leaves
For the vinaigrette
  • 1 tsp. grainy Dijon mustard
  • 2 tsp. apple cider vinegar
  • 2 tsp. pumpkin oil
  • 1/4 cup (60 ml) olive oil
  • 1 tsp. fine sea salt

Rutabaga & Carrot Soup

rutabaga soup

ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped leek (white and pale green parts only)
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 2 cups 1/2-inch pieces peeled turnips
  • 2 cups 1/2-inch pieces peeled rutabagas
  • 2 cups 1/2-inch pieces peeled russet potatoes
  • 2 cups sliced carrots
  • 1 28-ounce can diced tomatoes in juice
  • 4 14 1/2-ounce cans vegetable broth or low-salt chicken broth

preparation

Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and sauté until vegetables begin to soften, about 5 minutes. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 minutes.

Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.

Meatless Lasagna Recipe

Meatless Lasagna

    • 1 pound whole-milk ricotta cheese
    • 1 large egg
    • 1/8 teaspoon freshly grated nutmeg
    • 3/4 teaspoon coarse salt
    • Freshly ground pepper
    • 1 pound fresh mozzarella
    • Marinara
    • Fresh Lasagna Noodles, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
    • 5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)

    DIRECTIONS

    1. STEP 1

      Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.

    2. STEP 2

      Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.

    3. STEP 3

      Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.

Kale and Shrimp Recipe

kale and shrimp

Ingredients:
¼ cup bacon drippings
4 tbl olive oil
1 tbl minced garlic
3 tbl minced onion
6-8 cups chopped kale
1 tsp gyro seasoning
½ tsp sea salt
½ tsp fresh ground pepper
1 can partially drained cannellini beans
SHRIMP:
3 tbl butter
15-18 large deveined tail-on shrimp
1 tsp ground cumin
¼ cup white wine
1 tbl dried parsley
Directions:
In a large sauté pan over medium heat, combine bacon drippings and olive oil.  Heat slightly then add garlic and onions and sauté about 2-3 minutes.  Add chopped kale and with tongs, toss and coat with oils.  Reduce heat to low and cook about 20 minutes tossing occasionally.  Add salt, pepper and cannellini beans and mix.  Cover and let simmer.
Meanwhile, sauté shrimp in another skillet.  Melt butter over medium heat.  Add shrimp, sprinkle on cumin and toss/cook on each side about 2 minutes each.  Increase heat slightly and add wine cooking about 3-5 minutes.  Blend in parsley.  Scoop shrimp into kale mixture and blend.  Let simmer about 7-10 minutes on very low heat.  Serve immediately.

Tomato, Onion & Cucumber Salad Recipe

tomato cucumber salad

Ingredients:

5 medium tomatoes, halved lengthwise, and thinly sliced
1/4 red onion, peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
2 splashes red wine vinegar
Coarse salt and black pepper

Directions:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with Ezekial bread for mopping up juices and oil.

 

Grilled Wahoo & Cucumber Recipe

grilled_wahoo_cucumber

For the salad:

  • 1 tablespoon fish sauce
  • 1 tablespoon grated, peeled fresh ginger (from about a 2- to 3-inch piece)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon granulated sugar
  • 1 medium garlic clove, minced
  • 1 Thai bird chile, stemmed and minced
  • 1 tablespoon vegetable oil
  • 1 medium carrot, peeled and grated (about 1 cup)
  • 1/2 kirby cucumber (about 8 ounces), sliced into 1/8-inch-thick rounds

For the wahoo:

  • 4 (1-inch-thick) sushi-grade wahoo steaks (about 1 1/2 pounds)
  • Vegetable oil, for oiling the wahoo and the grill
  • Kosher salt
  • Freshly ground black pepper

To serve:

  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 tablespoons coarsely chopped roasted, salted peanuts
INSTRUCTIONS

For the salad:

  1. Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved. Add the oil in a slow, steady stream, whisking until combined. Add the carrot and cucumber and stir until evenly coated; set aside.

For the wahoo:

  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  2. Meanwhile, pat the wahoo dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
  3. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the wahoo on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip the fish and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the wahoo to a cutting board.

To serve:

  1. Add the cilantro to the salad, stir to combine, and divide the salad evenly among 4 plates. Slice each wahoo steak against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.

Lemon Broccolini Recipe

Organic Food Delivery Service

Ingredients
1 pound broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
Pinch of freshly ground black pepper

Directions
Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Note: variations: 1/4 teaspoon crushed red pepper instead of black pepper or 3 tablespoons toasted hazelnuts chopped sprinkled on top

Per Serving:
Calories 50; Total Fat 2 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 2.5 g; Carb 5.5 g; Fiber 1 g; Cholesterol 0 mg; Sodium 120 mg

Broccolini Linguini

broccolini linguini

Pasta Ingredients:

8 oz Linguini Pasta (mine was fresh lemon-pepper pasta)
1/4 cup grapeseed oil
1 garlic scape, finely diced
6 roma tomatoes (preferably organic), seeds removed and roughly chopped
Juice of half a lemon
1 tsp lemon zest
1/4 cup (or more) fresh basil, chopped
Sea salt and pepper to taste
Good quality olive oil for drizzling

Directions:

Bring a large pot of lightly salted water to a rolling boil. Cook pasta according to directions on the box, cooking for 2 minutes or so less. Drain and run under cold water to stop the cooking. Set aside. If you are cooking fresh pasta, you will only need to cook it for a couple of minutes.

In a large sauté pan, heat grapeseed oil over medium heat. Add the garlic scapes and cook for about 3 minutes. Add chopped tomatoes and toss to coat. Add pasta and lemon juice. Toss to coat. Add in the basil and remove from the heat. Season with salt and pepper. Drizzle each portion with some good quality olive oil before serving.

Sautéed Broccolini Ingredients:

1 cup Brocollini
1/4 cup grapeseed oil
2 large garlic cloves, minced
3 tbsp fresh lemon juice
Sea salt and pepper to taste

In a large sauté pan, heat oil over medium heat. Add garlic and cook for a few minutes, before it starts to brown. Add broccolini, kale flowers and lemon juice. Toss to coat. Season with salt and pepper.

Broccolini and Sausage Recipe

Broccolini and sausage

Ingredients

  • 3 cups frozen chopped broccolini
  • 1 pound ground sausage
  • 3 cups seasoned salad croutons
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 4 eggs, lightly beaten
  • 1 cup cream
  • 1-1/3 cups milk
  • 1 can (2.8 ounces) french-fried onions

Directions

  • Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese.
  • Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, cream and milk. Pour over sausage mixture.
  • Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted near the center comes out clean.
    Yield: 
    6-8 servings.

Quick Broccolini Kugel Recipe

broccoli kugel recipe

INGREDIENTS:
1 tablespoon vegetable oil
1 onion, sliced
4 eggs
1 cup mayonnaise
3 tablespoons all-purpose flour
salt and pepper to taste
1 head fresh chopped broccolini
DIRECTIONS:
1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
2. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
3. Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
4. Bake in the preheated oven until broccoli is tender, about 90 minutes.

 

 Broccolini Salad

organic produce delivery

INGREDIENTS:

6 slices bacon
4 cups broccolini
1 cup chopped celery
1/2 cup frozen green peas
1 cup sweetened dried cranberries
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup slivered almonds
1/4 cup white sugar
1 teaspoon salt
1/4 cup white wine vinegar
2 tablespoons grated onion
1/4 cup grated Parmesan cheese
1 1/2 cups mayonnaise
DIRECTIONS:
1. Use fresh peas if possible, however frozen peas are easy and convenient.
2. In a large bowl, toss together the broccolini, celery, peas, cranberries, green onions, green grapes, red grapes, and almonds. In a separate bowl, whisk together the sugar, salt, vinegar, grated onion, Parmesan cheese, and mayonnaise. Pour dressing over the salad. Gently toss to coat.

Broccolini Bacon Salad Recipe

Broccoli Bacon Salad

INGREDIENTS:

2 heads fresh broccolini
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
DIRECTIONS:
1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Broccolini Chicken/Sausage Skewers Recipe

broccoli chicken salad

INGREDIENTS:

8 cups broccolini
3 cooked skinless, boneless chicken or sausage
breast halves, cubed
1 cup chopped walnuts
6 green onions, chopped
1 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup white sugar
1/4 cup crumbled cooked bacon
DIRECTIONS:
1. Combine broccoli, chicken or sausage, walnuts, and green onions in a large bowl.
2. Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
3. Pour mayonnaise dressing over broccoli mixture; toss to coat.
4. Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Quick Garlic Pasta With Broccolini Recipe

Broccoli Pasta

INGREDIENTS:

1 (8 ounce) package linguine pasta
2 cups chopped broccoli
1/4 cup olive oil
4-6 teaspoons minced garlic
1/2 teaspoon red pepper flakes
1/2 cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat
-leaf parsley
1/4 teaspoon ground black pepper
salt to taste
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccolini to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

  


Grilled Mahi Sliders Recipe

grilled Mahi Sliders

Lettuce and tomatoe with homemade tartar sauce is a great way to enjoy Mahi Sliders.  But, Cheddar, Pineapple and Jalepeno Salsa is great too!  

Ingredients:

Mahi Mahi filets, about 6 oz each- 2
Fresh pineapple diced
Jalapeno- 2 med (can use just one, depending on your hot preference)
Onion- 1/8 (about 1/4 cup minced)
1 tbsp Honey
Slider Pretzel Buns or Sliced and grilled Pumpernickel
White Cheddar Aged- 4 1/8 in slices
Sea salt/Pepper

Directions: 

Turn on the grill or fire up your grill to medium high heat and allow to get hot.  Rinse the jalepenos and Mahi Mahi.  Slice the filets in half or about 2-3 oz portions.  Set aside.

Add the diced pineapple, onion, honey, to a mixing bowl.  Stir and set aside. Place the jalapenos on the grill and cover.  Allow the peppers to char on all sides.

Once sufficiently roasted and the skin begins to blister away, place in a bowl and cover with plastic wrap.  Set aside.

Season the grill with a little olive oil or other mild flavor oil.  Place the filets on the grill.  Place sliced buns on the top rack. Cover and cook for approximately 4 minutes.

Check for grill marks and firmness on the bottom, and flip the filets.  Cook again for another 4 minutes or until fish is firm but not dry.  Buns should be nice and toasty.

Remove from heat and set aside.  Unwrap the grilled jalepenos and run under cold water.  Remove blistered skin from the pepper, and remove innards.   When peppers are peeled, julienne them and then dice them.  Add to the pineapple mixture.  Mix well.

Assemble the sliders.  Place a Mahi filet on the bottom half of a bun, add the sliced cheddar and a heaping spoonful of the salsa.  Top with the other half of the bun and enjoy!

Asian Cucumber Salad Recipe

asian_sesame_cucumber_salad

INGREDIENTS

  • 3 cucumbers, peeled and seeded
  • 1 tablespoon kosher salt
  • 2 tablespoons white sesame seeds
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes
INSTRUCTIONS
  1. Peel and seed cucumbers and cut on the diagonal into thin slices. Toss the cucumber pieces with kosher salt, transfer to a colander, and let drain for 1 hour.
  2. Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, sugar, and crushed red pepper flakes.
  3. Rinse the cucumber slices thoroughly under cold running water and pat dry with paper towels. Toss the cucumbers with the dressing and toasted sesame seeds and serve.

The Dr. Wizardov Juice Cleanse

Pineapple-Cucumber-Smoothie

Kale, Pineapple and Ginger Detox Drink (Juicer required)

Dr. Wizardov

Dr. Wizardov says,”Have Courage…Clean your Hearts & Brains with my Detox Cleanse!”

This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.

Ingredients
1/2 cup pineapple
2 large cucumbers
1 bunch kale without stems (4 cups chopped)
1/2 lemon, squeezed
1/4 inch of ginger
1 bunch of mint (1/2 cup)

 

ORGANIC RECIPES VIDEOS

How To Make A Fruit Christmas Tree

Mushroom Stuffed Roasted Chiles Video Recipe

Rutabaga, Carrot & Ginger Soup Recipe Video:

Rutabaga German Salad Video Recipe:

Grilled Mahi Sliders & Pineapple Video Recipe:

Cucumber Salad Video Recipe:

Korean Cucumber Salad:

Arctic Char & Pickled Cucumber Salad:

Salmon & Cucumber Yoghurt Recipe Video:

Cucumber & Salmon Sushi Recipe Video:

Raspberry Kale Smoothie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Salmon & Spicy Cucumber Pineapple Salsa Recipe Video:

FEATURED NEWS

Organic Farming News

healthy-organi food delivery

Organic production may still represent only a small fraction of agricultural sales in the U.S. and worldwide, but it as been growing rapidly over the last two decades.

“According to the latest global census of farming practices, the area of land certified as organic makes up less than one percent of global agricultural land.”

— but it has grown more than threefold since 1999, with upwards of 37 million hectares of land worldwide now under organic cultivation. The Organic Trade Association forecasts steady growth of nine percent or more annually for organic agriculture in the foreseeable future.

But despite this growth, no one expects organic agriculture to top conventional techniques any time soon. The biggest hurdle for organics is the added cost of sustainable practices. “The cost of organic food is higher than that of conventional food because the organic price tag more closely reflects the true cost of growing the food,” reports the Organic Farming Research Foundation. “The intensive management and labor used in organic production are frequently (though not always) more expensive than the chemicals routinely used on conventional farms.”

However, there is evidence that if the indirect costs of conventional food production–such as the impact on public health of chemicals released into our air and water–were factored in, non-organic foods would cost the same or as much as organic foods.

Another challenge facing the organic sector is a shortage of organic raw materials such as grain, sugar and livestock feed. Without a steady supply of these basics, organic farmers can’t harvest enough products to make their businesses viable.

FRESH FISH

fish SECTION

Fresh Florida Black Grouper $18.95/lb

Grouper

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Fresh Local Wahoo $12.95/lb

Grilled Wahoo

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Fresh Chilean Sea Bass $19.95/lb

Chilean Sea Bass

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Fresh Florida Mahi Mahi $10.95/lb

grilled-mahi-mahifish SECTION

Florida Jumbo Shrimp $12.95/lb

Florida Jumbo Shrimp

ORGANIC GRASS FED BEEF

Organic Grass Fed Beef Description

Organic Ribeye Steak $22.95/lb

organic-grass-fed-ribeye-steak

Whole Approximately Weight/Cost  12oz/$17.00
One of the more flavorful cuts of natural grass fed beef. Its marbling makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Natural Grass Fed Beef is much lower in fat and tastier too!

MEAT SECTION

Organic Tri-Tips Steak $12.95/lb

organic grass fed tri-tips steak

Whole Approximately Weight/Cost   2 lbs/$25.00
The tri-tip steak is full of flavor because of excellent marbling and very tender too.  It comes from the Bottom Sirloin and is known for its tenderness, full flavor and lower fat content. Natural Grass Fed Beef is lower in cholesterol!

MEAT SECTION

Organic Sirlion Tips $12.95/lb

Sirloin Tips MeatWhole Approximately Weight/Cost   2-3 lbs/$30.00
An extension of the T-bone and Porterhouse steaks, Sirlion Tips meat is officially part of the short loin section, where Filet Mignon comes from, a wonderful cut of meat that grills to perfection. Natural Grass Fed Beef is high in Omega 3!

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