Organic Produce Delivery – Oct. 7-11, 2013 + Golden Beet Recipes

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Local Organic Produce

 Organic Food – Week of Oct. 7-11, 2013 + Beet Recipes

* Lettuce Romaine
Lacinato Kale
* Brussel Sprouts
Swiss Rainbow Chard
* Ginger
* Golden Beets
* Carrots
* Delicata Squash
* Sweet Potatoes
* Sweet Red Peppers
* Yellow Squash
* Pink Tomatoes
* Kiwi-Berries
* Grapes Thomcord
* Pears Concorde
* Bananas
* Apples Joanagold

  <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 VEGGIE

GOLDEN BEETS

roasted-golden-beets

Golden Beets Are Good  For Juicing! 

  • Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Although you can see these betalain pigments in other foods (like the stems of chard or rhubarb), the concentration of betalains in the peel and flesh of beets gives you an unexpectedly great opportunity for these health benefits.
  • In recent lab studies on human tumor cells, betanin pigments from beets have been shown to lessen tumor cell growth through a number of mechanisms, including inhibition of pro-inflammatory enzymes (specifically, cyclooxygenase enzymes). The tumor cell types tested in these studies include tumor cells from colon, stomach, nerve, lung, breast, prostate and testicular tissue.
  • Nutritional value of beets in terms of their lutein/zeaxanthin content, (Lutein and zeaxanthin are two carotenoid phytonutrients that play an important role in health, and especially eye health.) a valuable source of lutein/zeaxanthin. One cup of raw beet greens may contain over 275 micrograms of lutein! Beet roots are not nearly so concentrated in lutein, although some beet roots – like the roots of yellow beets – may be valuable sources of this carotenoid.

FEATURED ORGANIC FRUIT

THOMCORD SEEDLESS GRAPES

Thomcord Seedless Grapes

The aromatic flavor is similar to that of Concord, but mellowed by the mild, sweet taste from Thompson Seedless.  Tastes like Grape Jelly!

They’re a plump, juicy, dark purple table grape that has a thin, edible skin.

ORGANIC RECIPES

Golden Beet Salad Recipe

Golden-Beets-Salad

Warm Golden Beet Salad with Greens and Almonds

1 bunch beets, both tops and roots
Olive oil
Salt and freshly ground black pepper
4 cloves garlic, minced
4 ounces goat cheese, crumbled
2/3 cup toasted almond slivers

Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.

Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.

When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bitesized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)

Delicata Squash & Pear Recipe

Delicata Squash & Pear Recipe

INGREDIENTS

  • 1 pound delicata squash (about 1 large)
  • 2 medium ripe but firm pears, sliced
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons water
  • 1 tablespoon light brown sugar
  • 1 teaspoon chili powder

PREPARATION

  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into 1/4-inch slices. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
  3. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
  4. Over medium heat, stir in EVOO, water, brown sugar and chili powder. Add the squash and pears; toss to coat.

Seedless Grape & Chicken Salad Recipe

organic food florida

Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ancho chili powder*
  • 3/4 teaspoon salt, divided
  • 4 chicken breasts or Vegan Chicken
  • 1 teaspoon olive oil
  • 3/4 cup halved seedless green grapes
  • 3/4 cup halved seedless red grapes
  • 2/3 cup coarsely chopped celery
  • 1/2 cup thinly sliced red onion**
  • 1/4 cup Vegan or regular mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh-squeezed orange juice
  • 1/4 cup coarsely chopped and toasted walnuts

1. Combine the onion powder, paprika, chili powder, and 1/2 teaspoon salt in a bowl.  Sprinkle evenly over the chicken.

2. Heat the oil in an oven-proof skillet over medium-high heat.  Add the chicken and saute for 2 minutes on each side.  Wrap the handle of the skillet with aluminum foil and transfer to the oven; bake at 350 degrees for 10 minutes.  Remove the chicken from the skillet and place on a platter; refrigerate until chilled, then chop into bite-sized pieces.

3. Meanwhile, combine the remaining 1/4 teaspoon salt with the green grapes, red grapes, celery, red onion, mayonnaise, red wine vinegar, and orange juice in a bowl.  Add the chopped chicken and toss to coat.  Sprinkle with the walnuts.

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

Roasted Brussel Sprouts Recipe

Roasted-Brussel-Sprouts

The Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. Brussels sprouts can provide you with some special cholesterol-lowering benefits when they’ve been steamed.

A recent study has shown improved stability of DNA inside of our white blood cells after daily consumption of Brussels sprouts. For total glucosinolate content, Brussels sprouts are now known to top the list of commonly eaten cruciferous vegetables which help prevent thyroid cancer. 

 Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Roasted Golden Beets

Roasted Golden Beets Just as in the Brussel Sprouts Recipe (above), Golden Beets may be roasted at the time time the same way.  Don’t forget to save the tops for salad, juicing, or sauteeing with a little garlic!

Kale and Salmon Recipe

kale and salmon

Ingredients:

1 large bunch kale
juice of 2 limes
1/4 olive oil
salt, to taste
1/4-1/2 cup toasted pine nuts
1/2 cup currants
1/2 cup finely grated Parmesan cheese

Directions:
Remove the large, central stems of the kale and roughly chop the leaves before placing in a food processor. Pulse the kale until the kale is processed into very small pieces. Then, add the lime juice, olive oil, salt, pine nuts, currants and Parmesan (adjusting amounts to suite your taste buds). Stir to combine.
Enjoy as is or with seasoned salmon!

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).

Delicata Squash

delicata squash

Also known as Bohemian squash or sweet potato squash, Delicata has a rich yellow flesh and a buttery, sweet-corn like taste. The skin is edible and delicious as well. Low in calories and high in fiber, Delicata is a good source of vitamin A. Just split ’em, brush with olive oil and grill or roast…that’s it!

  • Ingredients

        • 2 delicata squash, about 1 lbs each
        • nonstick cooking spray, olive oil

    For sweet squash

        • 2 teaspoons brown sugar substitute
        • 1 -2 teaspoon cinnamon
        • salt

    For spicy squash

      • salt
      • cayenne, to taste
      • ketchup, for dipping

    Directions

    1. Preheat the oven to 425 degrees F.
    2. Wash the squash thoroughly. Cut the hard ends off each squash, and cut them in half.
    3. Using a spoon, scoop out the seeds and strings. Cut each half into 3 or 4 wedges.
    4. Place the squash wedges skin down on a cookie sheet. Spray with cooking spray and sprinkle on your seasonings.
    5. Roast in the oven for 40 minutes.

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.

Kale Salad Recipe

Kale Salad Recipe

Ingredients

  • 2 tablespoons dried currants
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • Parmesan cheese shavings

Preparation

  • Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
  • Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

 

 Roasted Delicata Squash& Salad Recipe

squash

Served with a mouth-watering salad and some Quinoa it’s a Vegan delight!

    1. 2 Delicata squash (about 1 pound each), halved lengthwise and seeded
    2. 2 tablespoons extra-virgin olive oil
    3. Salt and freshly ground pepper
    4. 1 cup quinoa
    5. 2 tablespoons golden raisins
    6. 1 tablespoon sherry vinegar
    7. 1 teaspoon honey
    8. 1 apple, finely diced
    9. 1 large shallot, minced
    10. 1 garlic clove, minced
    11. 2 tablespoons chopped mint
    12. 2 tablespoons chopped parsley
    13. 2 ounces arugula (2 cups)
    1. Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
    2. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the raisins and simmer, covered, until the water is absorbed, about 5 minutes. Transfer the quinoa to a large bowl and let cool.
    3. In a small bowl, whisk the vinegar and honey with the remaining 1 tablespoon plus 2 teaspoons of olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, shallot, garlic, mint and parsley and toss well. Add the arugula and toss gently.
    4. Set the squash halves on plates. Fill with the salad and serve.
    MAKE AHEAD: The quinoa can be refrigerated overnight. Bring to room temperature and add the arugula just before serving.
    One Serving: 358 cal, 64 gm carb, 10 gm fat, 1.3 gm sat fat, 9 gm protein, 10 gm fiber.

Kale and Vegetable Stew Recipe

kale and vegetable stew

  • INGREDIENTS

    • 3 medium carrots, peeled and quartered lenthwise
    • 2 large tomatoes, quartered
    • 1 large onion, cut into 8 wedges or 4 or 5 slices
    • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
    • 6 garlic cloves
    • 1 Tbsp olive oil
    • 6 cups or more of vegetable broth*
    • 4 cups of finely chopped kale
    • 3 large fresh thyme sprigs
    • 1 bay leaf
    • 1 15 oz can of Great Northern white beans, drained

    If cooking gluten-free, use gluten-free broth.

    METHOD

    1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

    2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

    3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Kale and Chick Pea Soup Recipe

Kale and Chick Pea Soup

Soup:
2 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 bunch red kale, center stalks removed, and finely chopped (about 2 packed cups)
1 cup red lentils
1 (15 oz) can chickpeas, drained
4 cups low-sodium vegetable broth
1 (15 oz) can light coconut milk
2 teaspoons hot curry powder
1 teaspoon yellow mustard seeds
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
several shakes of salt, to taste

Garnish:
1/4 cup lightly toasted unsweetened coconut
2 tablespoons roasted unsalted peanuts, finely chopped

Heat olive oil in a medium saucepan over medium heat. Add onion, carrots, and celery; sauté until golden, about 5-7 minutes. Meanwhile bring a large saucepan of water to a boil. Add kale; boil for 2-3 minutes, then drain. (This will make it more tender). Add drained kale, lentils, chickpeas, and broth to the carrot mixture; bring to a boil. Cover, reduce heat to low, and simmer 12-15 minutes or until lentils are tender.

Pour half of the lentil mixture into a blender; let stand for 5 minutes (so the soup will cool and not cause the cover to pop off!). Pour pureed lentil mixture into a bowl, and repeat process with the remaining half. Once the soup is blended, return to the pan; add coconut milk, spices, ginger, and salt; stir well. Cover and simmer for about 10 minutes or until thoroughly heated through. Remove from heat; season to taste with salt. Ladle soup into bowls and garnish with toasted coconut and peanuts.

Roasted Golden Beets & Forbidden Rice Recipe

Roasted Golden Beets & Forbidden Rice Recipe

THE RICE

1 cup black forbidden rice
1/2 t salt
1 T butter
1 1/2 cups water

Rinse and drain the rice. Combine all of the ingredients in a medium-sized saucepan over high heat. Bring to a boil. Cover, lower heat, and simmer for 30 minutes. Check every now and again to make sure nothing’s burning. After half an hour, taste to make sure the rice is soft, but still a little nutty and chewy. Take it off the heat and let it sit covered for a few minutes.

THE LENTILS

1 T olive oil
1 cup beluga lentils (or french!) (picked over, rinsed and drained)
2 bay leaves
1 shallot very finely minced
1 clove garlic, very finely minced
1/2 t sage
1/2 t rosemary
salt and plenty of pepper

In a medium-sized saucepan over medium heat, warm the olive oil. Add the shallot, cook till it starts to brown. Add the garlic and the herbs. Cook for a few minutes. Add the lentils. Stir to coat, and cook for a few minutes. Then add about 4 cups of water. Bring to a boil, reduce heat, and simmer for 25 minutes to half an hour. Till the lentils are soft, but still have some substance. Drain (you can save the water for broth, but it will be dark!).

THE BEETS

3 medium-sized golden beets (or red!)
2 T olive oil
pinch sage

Preheat the oven to 425. Cut the stems off the beets, being careful not to damage the greens. Peel the beets. Cut them in half lengthwise, and then into half-moons about 1/4 inch wide. In a bowl toss them with olive oil and a pinch of sage. Spread them evenly and flatly on a baking sheet and roast in the oven till they’re soft and starting to brown, and a little crispy on the edges (20 minutes to half an hour). Take them out of the oven, and set them aside to cool and crisp a bit.

THE BEET GREENS

Beet greens and spinach to make 2 or 3 cups. Washed and well-chopped
2 T olive oil
1/2 t red pepper flakes (or to taste)
1 clove garlic, minced
1 t basil
1 t oregano
1/2 t smoked paprika
salt, pepper
1 t balsamic vinegar
1/2 cup grape or cherry tomatoes, cut in half.

Boil a pot of salted water. Add the beet greens. After a few minutes, add the spinach. Boil a few more minutes, then drain.

Warm the olive oil in a large frying pan. Add the pepper flakes, garlic and herbs. Fry till the garlic starts to brown, then stir in the greens and the cherry tomatoes. Cook till they’re coated, wilted, and still bright. Take off the heat. Stir in the balsamic, paprika, salt and plenty of pepper.

FOR THE OLIVES

1/2 cup castelvestrano olives, pitted and roughly chopped, 2 t capers.

Stir these together, and that’s it!

THE HAZELNUTS

1/3 cup hazelnuts

Toast in the toaster oven. Rub to remove some of the papery skin. Chop roughly.

TO SERVE

Stir together the rice and black lentils. (This recipe made quite a lot! You could save some of each to the side, or combine them and save some like that. Malcolm and I have big plans for the leftovers) While still hot, stir in 1/2 t smoked paprika, 1 t balsamic (or to taste) and 1 T butter. Add lots of ground pepper

On a large serving dish, spread a generous layer of washed baby spinach. Heap the rice and lentil mixture into the middle. Spread the greens and tomatoes over that. Place the roasted beets prettily on top of that. Spread a thin layer of olives and capers over that. Sprinkle toasted hazelnuts over the top.

We had a bowl of grated mozzarella, so people could spinkle some on if they liked. (We all liked!) and we had a plate of red bliss potatoes, cut into thinish wedges and roasted with rosemary and olive oil, along side. So nice altogether!!

Crispy Kale Recipe

Kale chips

“Olive oil and seasoned salt are all you need to turn fresh kale leaves into delicious good-for-you baked snacks.”

INGREDIENTS:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Raspberry Kale Salad Recipe

raspberry kale salad

Ingredients
  • Baby kale or Russian Kale
Maple Pecans
  • 1 cup raw pecans
  • ¼ cup maple syrup
Maple-Balsamic Vinaigrette
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 2 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 clove garlic, minced
  • salt & pepper
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, toss the pecans and maple syrup and coat well.
  3. Spread pecans on a baking sheet covered in foil. (Set bowl aside to make vinaigrette & salad.)
  4. Bake in oven for 15 minutes. Stir the pecans every 5 minutes so they roast evenly. Watch them carefully, as they can burn quickly!
  5. When done, remove the nuts from the pan and spread them out on a plate to cool. Don’t wait too long or they’ll stick to the foil.
  6. In large bowl, whisk all ingredients until blended.
  7. Toss baby kale into large bowl with vinaigrette. Add pecans and raspberries and gently toss before serving.

ORGANIC RECIPES VIDEOS

Raw & Vegan Seedless Grape Recipe Videos:

Florida Avocado Salad Recipe Video:

Golden Beets ROCK! Video:

Golden Beets Video Recipe:

Golden Beet Fennel Lime Juice Recipe Video:

Grape Smoothie Recipe Video:

Raspberry Kale Smoothie Video Recipe

Garlic Sesame Kale Recipe Video:

Crispy Kale Recipe Video Makes A Great Snack!:

Kale Salad with Carrot Dressing and Mustard Greens 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.

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Chilean Sea Bass

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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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