Organic Produce Delivery – Oct. 28-31, 2013 + Pineapple Recipes

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Local Organic Produce

 Organic Food – Week of Oct. 28-31, 2013 + Pineapple Recipes

* Lettuce Green Butter
* Red Kale
* Cucumbers
Chard Green
* Sweet Nantes Carrots w/tops
* Florida Avocado
* Roma Tomatoes
* Enoki Mushrooms
* Onions Yellow
* Orange and Yellow Sweet Peppers
* Zucchini
* Okra
* Limes
* Sweet Golden Pineapple
* Pomegranates
* Pears Starkrimson
* Apples Heaven Ambrosia

  <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

PINEAPPLE

pineapple

The pineapple is a tropical plant with edible multiple fruit consisting of coalesced berries. Raw pineapple is an excellent source of manganese  (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving). Mainly from its stem, pineapple contains proteolyticenzyme,  bromelain, which breaks down protein. If having sufficient bromelain content, raw pineapple juice may be used as a meat tenderizer.

FEATURED ORGANIC VEGGIE

ENOKI MUSHROOMS

enoki

The enoki or golden needle mushroom, is a small, thin but powerful mushroom that can help improve your immune system. Enoki mushrooms can also help you fight off viruses, decrease allergies and help your immune system fight off cancer and radiation. It appears that a protein found in the stalk of the enoki mushroom works with the cells of your immune system to increase the production of cytokines, which help regulate immune response.

    • Very high in dietary fiber
    • High in iron
    • Very high in niacin
    • Very high in pantothenic acid
    • Very high in phosphorus
    • Very high in potassium
    • High in riboflavin
    • Very high in thiamin

Sprinkle some raw Enoki’s on your soup or salad.  They go great in stir-frys too!

ORGANIC RECIPES

Enoki Mushroom Soup

Enoki Mushroom Soup

  • 2 Tbsp. finely chopped onion
  • 1 Tbsp. butter (optional)
  • dash of thyme
  • 1/2 bay leaf
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 cup dry white wine
  • 1 can chicken or vegetable broth
  • 2 Tbsp. flour
  • 1 package Enoki mushrooms
  • 1 cup coconut or almond milk
  • 1 Tbsp dry sherry
  • chopped parsley for garnish

Directions:

1. Saute onion in butter in large saucepan until onions are translucent and slightly browned.

2. Add thyme, bay leaf, salt, paprika, wine and all but ¼ cup chicken broth to sautéed onions. Cover mixture and allow to simmer for 15 minutes.

3. Remove bay leaf and add remaining ¼ cup chicken broth and flour. Stir until mixture begins to thicken.

4. Add enoki mushrooms and simmer for 1 minute.

5. Stir in coconut or almond milk and sherry. Do not boil. serve.

Persimmon & Hazelnut Salad Recipe

persimmon salad

Watercress and Endive set off the sweet Persimmon with just the right touch of goat cheese, a sprinkle of Enoki’s and hazlenuts…Yummy!

INGREDIENTS

  • 1 teaspoon finely chopped shallot
  • 1/4 cup plus 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon sherry-wine vinegar
  • 1 teaspoon honey
  • Coarse salt and freshly ground pepper
  • 1/4 cup hazelnut oil
  • 1/4 cup safflower oil
  • 2 bunches watercress, washed and well dried, tough stems removed
  • 4 heads red endive, cut crosswise into 1/2-inch pieces
  • 1/2 cup blanched hazelnuts, toasted and chopped
  • 2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
  • 4 ounces soft, ripened goat cheese, cut into 8 wedges

DIRECTIONS

  1. STEP 1

    In a large bowl, whisk together shallot, orange juice, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly whisk in oils until mixture is emulsified; season with salt and pepper.

  2. STEP 2

    Add red endive and watercress to bowl with dressing; lightly toss. Add hazelnuts and transfer salad to a large chilled platter. Place persimmon wedges and cheese around edge of platter; serve immediately.

Pineapple Shrimp Fried Rice Recipe

pineapple-shrimp-fried-rice

Ingredients:
3 cups of cooked, cold jasmine rice (that was prepared the day before and chilled overnight)
3 cloves garlic – finely chopped
12 medium-sized shrimp – shelled and deveined
2 shallots – thinly sliced
Half a carrot – cut into matchsticks
1 medium red bell pepper – diced
1 small pineapple or 1/2 large pineapple – hollowed out; fruit cored and cubed (save the juice)
1 tbsp raisins (or more if you like)
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder 
1 tsp toasted fermented shrimp paste (belacan), optional
1 tbsp soy sauce
Salt and finely ground white pepper to taste
1/2 cup roasted unsalted cashews
Chopped green onion, sliced red chili and/or cilantro leaves for garnish

Method:
1. In a wok, heat 1 tbsp oil on medium fire. Then add 1 clove of chopped garlic and sauté until aromatic. Finally, add in shrimp until just cooked (adjust heat during the process if necessary). Remove from wok and set aside.
2. In the same wok, heat up 2 1/2 tbsp oil on medium-high fire and sauté the shallots and the rest of the garlic until fragrant. Add carrots to the wok and cook for a minute or two until softened. Then, add red bell pepper and cook for another minute (adjust heat during the process if necessary).
3. Add the cold, cooked rice into the heated wok, along with the pineapple chunks, juice and raisins. Cook on medium-high fire, as you scoop, stir, flip, and press the rice to break up any clumps and to cook it evenly (see tip above).
4. Add curry powder, soy sauce, salt and white pepper (and belacan, if using), and stir-fry thoroughly on medium-high heat until the ingredients are well combined. Taste and adjust seasonings.
5. Throw in roasted cashews and the cooked shrimp. Crank the heat to high, and stir constantly to mix all the ingredients. Cook for just one minute. 6. Serve fried rice in pineapple shells. Garnish with spring onion, cilantro and/or sliced red chilies.

Enoki, Chard & Scallion Recipe

enoki-chard

  • 1 bunch of enoki mushrooms, ends cut and cleaned
  • 1 bunch Chard, washed and chopped into about 1 in. pieces
  • 2 stalks of scallions, washed and chopped into about 1 in. pieces cut at an angle
  • 1/2 tbsp ground ginger (or fresh grated ginger)
  • 1 tbsp Braggs Amino Acid (or, soy sauce)

In a non-stick pan, heat a drizzle of olive oil on medium high heat.  Cook the enoki mushrooms first — salt to sweat, and then add the ground ginger (if using fresh ginger, heat the ginger in the oil before adding the mushrooms to release flavor).

When the mushrooms soften, add the Chard.  Cook for a few minutes, until the Chard is cooked. Finally, add the scallions.  Add some Braggs Aminos and mix well.  Pepper to taste.

Fried Okra Salad

fried okra saladFried okra, chopped fresh tomatoes, red onion, and fresh basil salad

    • Ingredients

    • 1 pound fresh okra, cut into 1/2-inch-thick slices
    • 3/4 cup buttermilk
    • 1 1/2 cups self-rising white cornmeal mix
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/4 teaspoon ground red pepper
    • Vegetable oil
  • Preparation

    1. 1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
    2. 2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once. Drain.
  • 1 pound fresh okra, cut into 1/2-inch-thick slices
  • 3/4 cup buttermilk
  • 1 1/2 cups self-rising white cornmeal mix
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon ground red pepper
  • Vegetable oil

Preparation

  1. 1. Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
  2. 2. Pour oil to depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once, drain.

Okra & Polenta Casserole Recipe

polenta-with-okra

The recipe calls for cheddar cheese or goat cheese, but try the Vegan no Cheese recipe

Ingredients

  • 4 cups water, divided
  • 6 small fresh okra pods
  • 1 cup uncooked quick-cooking grits
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup butter or margarine, cut into pieces
  • 1 (8-ounce) block sharp Cheddar cheese, cubed*

Preparation

  1. Bring 2 cups water to a boil in a large saucepan over medium heat; add okra, and cook 10 minutes. Remove okra with a slotted spoon, reserving liquid in pan; cool okra slightly, and coarsely chop.
  2. Add remaining 2 cups water to reserved liquid; bring to a boil. Gradually stir in grits and salt; return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.
  3. Bake at 350° for 55 to 60 minutes or until set.
  4. *2 (4-ounce) logs fresh goat cheese, crumbled, may be substituted for Cheddar cheese.
  5. Vegan option requires no cheese.  You can substitute a 1/4 cup of Vegenaise.

Okra Pineapple Soup

okra soup

3 quarts of fish or shrimp stock
1 yellow onion, sliced
3-inch piece of ginger, bruised and scored
2 stalks of lemongrass, cut into 2 inch segments
5 cloves of garlic, smashed
1 lb boneless and skinless catfish filets, cut into 1 inch squares
1 can of pineapple chunks, with juice
2 large tomatoes, cored and segmented into wedges
3 stalks of celery, sliced on a bias
1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds
1/4 lb of bean sprouts
1/2 cup of tamarind concentrate
1 tbsp of fish sauce
1/4 cup of sugar
salt, to taste

Persimmon & Kale Salad Recipe

PERSIMMON_salad_recipe

INGREDIENTS

  • 3/4 cup freshly squeezed lemon juice (3 to 4 lemons)
  • 1/4 cup minced shallots
  • 2 tablespoons grainy mustard
  • 2 tablespoons chopped fresh marjoram
  • 1 cup extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 heads kale (de-stemmed), washed and torn into bite-size pieces
  • 5 Fuyu persimmons, very thinly sliced

DIRECTIONS

  1. STEP 1

    Combine the lemon juice, shallots, mustard, and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.

  2. STEP 2

    Toss kale with just enough vinaigrette to coat. Arrange persimmon slices over greens, and sprinkle with pomegranate seeds, if using. Serve remaining vinaigrette on the side.

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

Vegan Pina Colada Pudding

pineapple rice-pudding

INGREDIENTS

  • 1 cup diced fresh pineapple
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 medium orange
  • 1 (3-inch) cinnamon stick
  • 1 quart (4 cups) coconut milk
  • 1 tblspoon corn starch (optional)
  • 1 cup Arborio rice
  • 3/4 teaspoon kosher salt
  • ground coconut garnish
INSTRUCTIONS
  1. Heat the broiler on high and arrange a rack in the upper third. Combine pineapple, 2 tablespoons of the sugar, and the vanilla in a medium bowl and toss to coat the pineapple. Set aside.
  2. Using a vegetable peeler, remove the orange zest in strips, being sure to leave the white pith behind. Tie the zest and the cinnamon stick together with butcher’s twine.
  3. Place the orange zest package, coconut milk, rice, remaining 6 tablespoons sugar, corn starch, and salt in a large saucepan and stir to combine. Bring to a boil, uncovered and stirring occasionally, over medium heat.
  4. Reduce heat to low so the mixture is barely simmering and cover. Cook, stirring frequently, until rice is tender and mixture is thick, about 10 to 15 minutes. Remove from heat and keep covered.
  5. Discard orange zest and cinnamon stick, spoon pudding into individual bowls, top with pineapple, and serve.

 Grilled Pineapple Salad Recipe

grilled pineapple salad

Ingredients

  • 1 whole pineapple, skinned, cored and cut into 1″ slices
  • 2 red onions, sliced thickly
  • 3 tablespoons olive oil
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 1 cup of fresh mint leaves

Directions

  1. Preheat a gas barbeque or indoor grill.
  2. Brush pineapple and onion with olive oil and season with salt and pepper.
  3. Grill pineapple for about 5 minutes per side, until golden grill marks appear and the fruit softens
  4. Grill onion until soft.
  5. Cut pineapple slices into quarters and chop the red onions.
  6. Toss with lemon zest and juice, mint and adjust seasoning.


Pineapple Chicken Recipe

Chicken-Pineapple

  • Ingredients
    • 8 Chicken Thighs, Bone in, Skin on
    • zest and juice from 2 limes
    • 2 Tsp Chilli Powder
    • 2 Cups diced pineapple
    • 1 English Cucumber, diced (1/4 inch cubes)
    • 1/4 Cup Parsley
    • Kosher Salt & Ground Pepper
    Instructions
    1. Place oven rack about 4 inches from the top
    2. Heat broiler (I set mine to high)
    3. In a small bowl, combine lime zest, chilli powder and salt
    4. Season the chicken with the zesty rub
    5. On a rimmed baking tray, place chicken skin side down
    6. Broil for 5 minutes
    7. Flip so that the skin side is up, broil for 10 minutes more until the chicken is cooked through
    8. In a medium bowl, combine lime juice, pineapple, cucumber and parsley
    9. Serve the chicken with the salad

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 Mahi or Grouper 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.

Beef & Pineapple Kabobs Recipe

beef_and_pineapple

Ingredients:

1 lb sirloin tips steak — cut
Pineapple — 16- 1″ X 1″ 1 ” Pieces
1 sm Onion — finely chopped
2 bell peppers cut into 2″ squares
1/2 c Teriyaki sauce — bottled Drained

1.  Cut steak into 1/4″ thick strips.
2. Combine onion and teriyaki sauce.
3. Place beef strips in small bowl and add the marinade, stirring to coat.
4. Alternately thread beef strips (weaving back and forth), pineapple cubes and bell pepper on bamboo or thin metal skewers.
5. Place kabobs on grid over medium coals. Grill 4 minutes, turning once.

Quinoa & Kale Recipe

quinoa kale

  • 2cups salted water
  • 1cup quinoa
  • 1bunch lacinato kale, washed and chopped into 1″ lengths
  • 1meyer lemon, zested and juiced
  • 2scallions, minced
  • 1tablespoon toasted walnut oil
  • 3tablespoons toasted pine nuts
  • 1/4cup crumbled goat cheese
  • salt and pepper
  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

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.

 

 Cucumber & Pea Salad Recipe

snap_pea_chopped_salad

For the dressing:

  • 1 tablespoon plus 1 teaspoon rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons fish sauce
  • 1 1/2 teaspoons chile-garlic paste
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup vegetable oil

For the salad:

  • 1 pound sugar snap peas, strings removed, stem ends trimmed, and cut on the bias into 1/2-inch pieces
  • 1/2 medium English cucumber, halved lengthwise, then thinly sliced crosswise
  • 2 medium carrots, peeled, halved lengthwise, and thinly sliced crosswise
  • 3/4 cup coarsely chopped fresh cilantro (from about 1/2 bunch)
  • 2 medium scallions, thinly sliced (white and light green parts only)
  • 1/3 cup roasted, salted peanuts, coarsely chopped
INSTRUCTIONS

For the dressing:

  1. Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.

For the salad:

  1. Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

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.

Cucumber Pineapple Salad With Peanut Sauce

bok_choy_peanut_dressing

INGREDIENTS

For the dressing:

  • 1/4 cup natural smooth peanut butter (no added sugar or salt)
  • 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons soy sauce
  • 2 teaspoons packed dark brown sugar
  • 2 teaspoons fish sauce
  • 1 medium garlic clove, smashed
  • 1 teaspoon chile-garlic paste
  • 2 tablespoons vegetable oil

For the salad:

  • 2 pounds baby bok choy
  • 2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
  • 2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
  • 1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
  • 1 cup coarsely chopped fresh cilantro
  • 1/2 cup roasted, salted peanuts, coarsely chopped
  • 2 medium scallions, thinly sliced (white and light green parts only)
INSTRUCTIONS

For the dressing:

  1. Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.

For the salad:

  1. Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
  2. Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.

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.

Pineapple & Chard Pork

Pineapple & Chard Pork

Ingredients:

  • 1 Pork Tenderloin

Marinade ingredients

  • 1/3 c Grapeseed Oil
  • @ 50g Palm Sugar (@ 2-3 lumps depending on sweetness of your palm sugar)
  • Optional Substitute – 2-3 T Granular Sugar
  • 3 T Soy Sauce (depending upon the saltiness of your preferred soy)
  • 1″ Fresh Ginger – coarsely grated
  • fresh cracked black pepper

Stuffing ingredients:

  • 8 Lrg. Swiss Chard Leaves, stems removed
  • 1 T Grapeseed Oil
  • 4 lrg. Shallots, diced
  • 3 cloves Garlic, crushed
  • 1/2 c Pineapple, diced
  • Sea Salt
  • Fresh Cracked Black Pepper

Glaze ingredients (optional, if not using just brush with some oil)

  • 1/4 c Oil
  • 1/4 c Soy Sauce
  • 1 Thai Chili (roughly cut)
  • 1 Garlic Clove, crushed
  • 1/4 c Caramel Sauce (or 3 T Granular Sugar)

Directions:

  1. Butterfly and pound the pork tenderloin so that it is a even layer less than 1/2″ thick.
  2. Combine all marinade ingredients together.  Put pork tenderloin in a bag and pour in marinade.  Turn to completely coat the tenderloin, seal the bag and put in fridge to marinate (recommend 4 hrs to overnight, but if less it will still be tasty.)
  3. Prepare stuffing. Cut swiss chard into approx. 2″ slices.  Bring pot of water to boil, add sea salt to taste, then par-boil swiss chard for 1-2 minutes. Drain, place in a ice bath until cool, then drain again. Squeeze out excess water.
  4. Heat grapeseed oil in pan over medium-high heat, add shallots and sauté for 1 minute. Add garlic and saute one more minute. Combine cooked swiss chard, shallots, garlic, and pineapple in a bowl.  Toss to combine and season lightly with sea salt and pepper.
  5. Heat grill to medium-medium high direct heat. (If using charcoal, allow to heat up all the way then start to cool off.  This dish is perfect to grill after you’ve already grilled on high heat for burgers or similar) Lay out pork tenderloin.  Layer one half lengthwise with stuffing.  Fold other half of tenderloin back over to enclose stuffing, then tie the pork tenderloin to help keep it’s shape.
  6. Combine all of the glaze ingredients.
  7. Throw some smoker chips on charcoal (or fruit tree cuttings) then place tenderloin on grill.  Cook for approx. 8 minutes, then turn over.  Brush top side with glaze and grill another 6 min.  Turn, brush with glaze and grill another 3 minutes.  Turn again, brush with glaze and grill another 3 min.
  8. Push to feel done-ness, or cut to make sure pork tenderloin is fully cooked (times will vary depending on grill heat and tenderloin thickness) After pork is done, remove from grill and allow to rest for @ 5 min.  Slice into approx. 8 medallions and serve.

Kale Sautee’ Recipe

kale salad

Ingredients:

  • 1 bunch kale or chard
  • 1/4 cup chopped pecans or pistachios
  • Extra virgin olive oil
  • 1 garlic clove, minced
  • Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using Tuscan or red Russian kale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well.  Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

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

Pineapple Recipe Videos:

Pineapple Chard Smoothie Video Recipe:

Grilled Mahi Sliders & Pineapple Video Recipe:

Cucumber Salad Video Recipe:

Cucumber Kimchi Salad Recipe Video:

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:

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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.

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Whole Approximately Weight/Cost  12oz/$17.00
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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!

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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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