January 26th, 2007 - Barbara Feiner
 On Wednesday, I posted a recipe for a Florida Flounder Sandwich with Lime and Sweet Onion Tartar Sauce, incorporating Oso Sweet Onions. Our end-of-the-week Floribbean recipe also features these wonderful onions, allowing you to whip up a vibrant salad that’s both sweet and crunchy.
“Oso Sweets are grown at the foot of Chile’s Andes Mountains, where growing conditions produce large, juicy onions with record-high sugar content, crisp texture and mild flavor,” says Aliza Green, an award-winning chef and author of Starting With Ingredients. “Never had an orange salad before? Try this surprising, tart-sweet orange and onion salad.”
Florida Orange and Oso Sweet Onion Salad
Serves 6
- 1/4 cup extra virgin olive oil, divided
- Juice of 1 lemon
- Kosher salt and black pepper, to taste
- 1 thinly sliced Oso Sweet Onion
- 2 tablespoons red wine vinegar
- Grated zest of 1 orange
- Salt and black pepper, to taste
- 6 large navel oranges
- 2 tablespoons chopped dill
- Combine 2 tablespoons olive oil with lemon juice, salt and pepper; pour marinade over onion and marinate 20 minutes.
- Whisk together remaining oil, vinegar, orange zest, salt and pepper for dressing.
- Remove rind and white membrane from oranges and cut into thin slices.
- Arrange orange slices on serving platter, drizzle with dressing, top with onions, sprinkle with dill, and serve.
Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of Oso Sweet Onions
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December 28th, 2006 - Barbara Feiner
 If you’re hosting a New Year’s Eve party, or if you’ve been asked to bring a dish to a potluck affair, here’s an appetizer that’s full of flavor and easy to prepare.
All of the ingredients should be available at your local natural and organic food store.
Polenta Crostini with Sausage Topping
Serves 12
- 1/2 pound Italian sausage, removed from casing
- 1/2 cup onion, finely chopped
- 1/2 cup tomatoes, chopped and seeded
- 1/3 cup barbecue sauce
- 1 package (1 pound) prepared polenta
- 3 tablespoons shredded Parmesan cheese
- Cook sausage in skillet over medium heat 7 minutes or until nicely browned, stirring often.
- Remove sausage to a cutting board and coarsely chop. Drain fat and return sausage to skillet; add onions and cook over medium heat 5 minutes, stirring often.
- Stir in tomatoes and barbecue sauce. Heat until bubbling; set aside.
- Preheat oven to 400°F. Slice polenta into 12 half-inch-thick rounds and place in single layer on baking sheet. Top each round with 1 tablespoon sausage mixture, sprinkle with cheese and bake 10 minutes or until hot. Serve warm or at room temperature.
Recipe and photo courtesy of KC Masterpiece
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December 20th, 2006 - Barbara Feiner
 With Christmas less than a week away, keep meals simple, fresh and organic. This salad is a delicious mélange of fruits and vegetables. Tune in tomorrow for its companion dish, Fruity Couscous Salad.
Spinach Salad with Pineapple Chile Vinaigrette
Serves 4
- 4 large slices watermelon, cut into triangles (16 pieces)
- 6 cups spinach leaves
- 1 large orange, peeled and sliced into 8 thin rounds
- 1/2 fresh avocado, cut into 8 slices, cut again into cubes
- 16 large canned black ripe olives
- 1/4 cup canned black beans, rinsed
- 6 tablespoons unsweetened pineapple juice
- 1/2 teaspoon chili powder
- 2 tablespoons light mayonnaise
- Toward the back of each serving plate, arrange 4 watermelon triangles.
- Arrange 1½ cups of spinach in front of the watermelon. Top with 2 slices of orange, 1/4 of the avocado cubes, 4 olives and 1 tablespoon black beans.
- In a small bowl, whisk together the pineapple juice, chili powder and mayonnaise.
- Drizzle salads with 2 tablespoons of dressing.
Recipe and photo courtesy of the Produce for Better Health Foundation
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October 30th, 2006 - Barbara Feiner
 Ready for Halloween?
This hearty soup, served with a salad and some crusty bread, will prepare trick-or-treaters for their annual fright-night activities. Easy to make, it’s sure to be the hit of any home or office Halloween party. All of the ingredients are available at your local natural and organic food store.
Pumpkin Curry Soup
Makes 6 servings
2 tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
1½ teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) pumpkin puree
1 can (12 fluid ounces) evaporated milk
- Melt butter in large saucepan over medium-high heat. Add onion and garlic. Cook, stirring frequently, 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook 1 minute.
- Add broth and pumpkin; bring to boil. Reduce heat to low; cook, stirring occasionally, 15 to 20 minutes.
- Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Recipe and photo courtesy of Libby’s 100% Pure Pumpkin
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October 20th, 2006 - Barbara Feiner
Our traditional end-of-the-week recipe features deep red, vine-ripened organic tomatoes.
As the weather turns chilly, warm up to a bowl of this comforting tomato soup. All of the ingredients can be found at your local natural and organic food store.
Tomato and Roasted Sweet Pepper Soup
Makes 5 servings
- 2 large yellow or red bell peppers
- 1 tablespoon olive oil
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, finely chopped
- 1 can (28 oz.) Muir Glen organic crushed tomatoes with basil
- 2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper or black pepper
- 1/4 teaspoon coarse salt (kosher or sea salt)
- Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
- Broil peppers 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
- Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
- Stir in tomatoes, broth, sugar, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.
Tip: If time is tight, substitute 1½ cups jarred roasted sweet peppers rather than roasting your own.
Recipe and photo courtesy of Muir Glen Tomatoes
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September 14th, 2006 - Barbara Feiner
As promised in Legendary Southern-Style Barbecue, today’s recipe calls for fresh shrimp, which you will place on skewers for the grill. This is a great dish for entertaining—easy to prepare and a guaranteed crowd pleaser.
Bacon-Wrapped Barbecued Shrimp
Makes 4 servings
- 1/2 lb. pepper bacon (or preferred bacon)
- 1½ cups barbecue sauce
- 1 tablespoon garlic powder
- 2 tablespoons lemon juice
- 1 lb. peeled and deveined shrimp
- Vegetable oil
- Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
- Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for later use.
- Dip shrimp in remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon.
- Place on skewer (leave small space between pieces).
- Brush grill with vegetable oil. Place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.
Serving Suggestion
Southern-Style Cole Slaw
Suggested Reading
Pike Place Public Market Seafood Cookbook
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of Jack Daniel’s Sauces
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September 1st, 2006 - Barbara Feiner
Our end-of-the-week recipe features a hearty salad that will satisfy summer appetites and enliven fall menus.
Fall is distinctive for dishes that showcase fragrant fruits like pears. The freshest organic produce offers a sensory pleasure that enhances any dining experience.
Wilted Greens With Pinot Pears
Makes 4 servings
- 2 strips bacon
- 2 pears, cored and cut into wedges
- 1 tablespoon honey
- 1 teaspoon sherry vinegar
- 1/2 cup Pinot Noir
- 6 cups chopped greens, such as red Swiss chard
- Salt and freshly ground pepper to taste
- 1/2 cup crumbled blue cheese
- Cook bacon in large skillet over medium heat until crisp. Remove from skillet and drain all but 1 tablespoon fat.
- Add pears, honey and vinegar. Cook 5 minutes or until lightly browned.
- Stir in wine. Cook until wine is absorbed by pears.
- Stir in chard. Cook and stir until just barely wilted.
- Season to taste with salt and pepper. Transfer to plates, and top with crumbled bacon and blue cheese.
- Pair this salad with the same Pinot Noir used in the sauce.
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo courtesy of Mirassou Winery
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May 26th, 2006 - Barbara Feiner
 Planning a Memorial Day barbecue? Here’s a super-easy burger recipe that “kicks it up a notch,” as Chef Emeril Lagasse likes to say. All of the ingredients are readily available at a market that carries organic food.
A reminder from rancher Tom Perini, owner of Perini Ranch Steakhouse (“one of America’s great rural restaurants,” per Gourmet magazine) and author of Texas Cowboy Cooking: Treat beef like a king.
“Take beef out of the refrigerator 30 to 45 minutes prior to cooking,” he advises, “as this helps bring the meat to room temperature.”
Wild West Picante Burgers
Serves 4
- 1 lb. ground beef
- 1/2 cup picante sauce or chunky salsa
- 4 hamburger rolls
- Thoroughly mix beef and picante sauce. Shape firmly into four patties, 1/2″ thick.
- Grill patties 10 minutes or until done, turning once and brushing often with additional picante sauce.
- Serve on rolls with additional picante sauce.
Recipe and photo courtesy of Pace Foods
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May 9th, 2006 - Barbara Feiner
 Here’s a recipe that’s both nutritious and delicious, and you can prepare it for your Mother’s Day feast even if you’re not an experienced cook. All of the ingredients are available at your local organic and natural food store.
Enrico Colavita, a fourth-generation olive oil producer, recommends extra virgin olive oil for salad dressings, steak rubs and marinades because of its superb flavor and aroma. It is produced from freshly harvested olives pressed without the use of chemicals or heat. Straight from the bottle, or combined with coarse salt, crushed peppercorns or fresh herbs, it also makes a superb dipping oil for bread.
Baby Greens with Shallot, Orange & Red Wine Dressing
Total preparation and cooking time: 15 minutes
Makes 4 servings
- 3 tablespoons Cabernet Sauvignon
- 2 tablespoons fresh orange juice
- 1 small shallot, finely chopped
- 1 teaspoon freshly grated orange peel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup extra virgin olive oil
- 6 cups mixed baby salad greens
- Combine wine, orange juice, shallot, orange peel, salt and pepper in large bowl; gradually whisk in olive oil until blended.
- Add salad greens to bowl; toss to coat evenly.
Recipe and photo courtesy of Colavita Olive Oil and Sutter Home Winery
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April 12th, 2006 - Barbara Feiner
Celebrity chef Akasha Richmond, owner of Los Angeles-based Akasha’s Visionary Cuisine and author of Hollywood Dish, is known for using organic food ingredients in her natural, low-fat and often vegetarian cuisine. She shares the following perfect-for-spring recipe in honor of the Go Organic! for Earth Day campaign.
Fettuccini with Edamame, Asparagus and Spinach Sauce
Makes 4 servings
2 cups vegetable stock
1 bunch asparagus (cut off half of the stalk; cut remaining stalk and tips diagonally into
1-inch lengths)
1 cup frozen and shelled edamame
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
2 shallots, finely chopped
5 oz. baby spinach, washed
1/4 cup coarsely chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
8 oz. fettuccini
Additional grated Parmesan cheese
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In a 2-quart saucepan, bring vegetable stock to a boil. Add asparagus pieces and blanch for 1 minute. Remove to a bowl of ice water. When chilled, drain and place in another bowl.
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Cook the edamame in the stock for 8–10 minutes, or until tender. Remove edamame, adding half to the asparagus and the remaining half to another bowl. Reserve stock.
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Heat olive oil and butter in a 12-inch nonstick skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add spinach and cook until it wilts, about 1–2 minutes.
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Place spinach mixture, half of the edamame, 3/4 cup of reserved stock, basil, cheese and black pepper in a food processor or blender. Puree until smooth and creamy.
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Cook pasta according to directions on package. While pasta is cooking, heat spinach sauce with the reserved asparagus and edamame over medium-low heat. When the pasta is done, drain and serve with the hot sauce. Garnish with additional grated Parmesan cheese.
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