November 2nd, 2009 - Barbara Feiner
You’ll make the most nutritious—and delicious—produce choices when you buy locally grown organic fruits and vegetables that are in season. It’s also the most economical way to shop the produce aisle.
Mushrooms and oranges join this month’s peak-season list, while eggplant moves off.
Here are the Centers for Disease Control and Prevention’s top peak-season choices:
- Apples
- Avocados
- Bananas
- Bell peppers
- Broccoli
- Carrots
- Grapes
- Lettuce
- Mushrooms
- Onions
- Oranges
- Pears
- Sweet potatoes
Click here to find a farmer’s market near you.
10 Recipes to Inspire You
- Florida Orange and Sweet Oso Onion Salad
- Grilled Flatbread with Olive, Orange and Fennel Relish
- Orange and Radish Salad with Cinnamon Vinaigrette
- Blood Orange Marga-Tea-Tas
- Sautéed Mushroom Salad
- Moist & Savory Stuffing
- Mushroom Sauté with Toasted Walnuts
- Broiled Italian-Style Portobello Mushrooms
- Brussels Sprouts with Mushrooms
- Pugliese Mushroom Scafata with Green Olive Crostini
Photo:
Tags: farmers market, fruits, Organic Food, recipes, vegetables
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October 28th, 2009 - Barbara Feiner
Yesterday, I provided the basic recipe for Toasted Pumpkin Seeds.
Today’s recipe ups the flavor ante, with spices that will remind you of red pepper jelly—both sweet and hot.
If you’ve purchased a Halloween pumpkin, you’ll have the basis for a high-protein snack. If not, you may use raw pumpkin seeds from the snack or nut aisle of your local natural and organic food store.
Enjoy!
Sweet-Hot Pumpkin Seeds with Autumn Spices
Makes 8 servings (2 tablespoons each)
1 pumpkin (or 1 cup purchased raw pumpkin seeds)
Canola oil spray
4 teaspoons walnut oil (olive oil may be substituted)
1 teaspoon ground ginger
Pinch cloves
1/2 teaspoon cinnamon
1/2 teaspoon chili powder or paprika (optional)
1 tablespoon plus 1 teaspoon dark brown sugar
Dash salt
2 teaspoons water
- Remove seeds from pumpkin with a large spoon. To separate seeds from pumpkin fiber, place the mixture in a large bowl filled with cold water. Wash and dry them thoroughly.
- Preheat oven to 375°F. Lightly coat a baking sheet with canola oil spray. Place seeds in one layer on a baking sheet and toast for 10 minutes.
- Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.
- Remove seeds from oven, and stir into spice mixture, coating evenly. Cook on stove for another 5 minutes.
- Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
- Remove from oven, and let cool. Gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.
Recipe and photo courtesy of the American Institute for Cancer Research
Tags: halloween, holidays, Organic Food, pumpkin, pumpkin seeds, recipes
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October 27th, 2009 - Barbara Feiner
Pumpkin seeds are one of my favorite fall snacks. Companies like Eden Organic offer bags of dry-roasted seeds, including a spiced version. The seeds are a great source of protein, fiber, phosphorus and magnesium. Unlike most of the nonorganic brands, Eden’s pumpkin seeds are relatively low in sodium (75 to 100 mg per 1/4 cup).
If you’re carving an organic pumpkin this Halloween, toast your own seeds and flavor them with your favorite herbs and spices. The basic recipe follows. Tune in tomorrow for some kicked-up Sweet-Hot Pumpkin Seeds with Autumn Spices.
Toasted Pumpkin Seeds
1 small pumpkin
2 tablespoons vegetable oil
Salt
- Preheat oven to 300°F.
- Remove seeds using a large spoon. To separate seeds from pumpkin fiber, place the mixture in a large bowl filled with cold water.
- Stir the mixture, and seeds will float to the surface. Remove seeds with a slotted spoon, and pat them dry on paper towels.
- Place seeds in a dry bowl. Coat them with vegetable oil.
- Spread seeds on a foil-lined baking sheet, coated with nonstick spray, and sprinkle with salt.
- Bake 30 to 40 minutes, or until lightly browned.
Recipe courtesy of Pumpkin Masters
Tags: halloween, holidays, Organic Food, pumpkin, pumpkin seeds, recipes
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October 26th, 2009 - Barbara Feiner
At this time of year, formerly barren lots on even the busiest city streets are transformed into pumpkin patches.
Local farmers’ markets display a bevy of gourds, and kids go into hyperdrive as they suit up to turn their carefully selected finds into jack-o’-lanterns.
Pumpkin carving is much like driving: safety first. Thankfully, alternatives to serial killer-style kitchen knives are available at supermarkets, party stores and organic food stores. The Pumpkin Masters Carving Kit, for example, includes five tools and 14 patterns. The company also offers a children’s version.
As I’ve admitted in the past, I usually opt to cook with canned organic pumpkin puree—in particular, Farmers Market Organic Pumpkin. It’s a hassle-free base for Early-Morning Pumpkin Maple Oatmeal, Pumpkin Curry Soup, Roasted Pumpkin Soup, Pumpkin Bisque and Pumpkin Five-Spice Butter.
Tune in tomorrow for a new recipe: Toasted Pumpkin Seeds. In the meantime, check out some of my past posts:
Tags: halloween, holidays, Organic Food, pumpkin, recipes
Posted in Organic Food, Organic Food Recipes | 1 Comment »
October 23rd, 2009 - Barbara Feiner
Organic cabbage is available year-round, and organic apples are at their best this season.
Our weekend recipe combines the two ingredients to make a healthful, tasty and kid-pleasing slaw. One serving contains only 60 calories, while meeting 80% of your daily vitamin C requirement.
Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Confetti Apple Slaw
Makes 8 servings
2 tablespoons orange juice concentrate, defrosted
1 red apple, unpeeled, cored and diced
4 cups shredded cabbage
2 small red onions, finely shredded
1 red or green bell pepper, thinly sliced
3 tablespoons raisins
1 tablespoon reduced-calorie mayonnaise
1/2 cup plain low-fat yogurt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
- In a large bowl, stir together juice concentrate and diced apple.
- Add cabbage, onion, bell pepper and raisins.
- In a small bowl, stir together mayonnaise, yogurt, mustard, paprika and ground pepper. Add to vegetable mixture.
- Cover tightly, and refrigerate until ready to serve.
Recipe courtesy of the CDC
Tags: apples, cabbage, Organic Food, recipes, slaw
Posted in Organic Food Recipes | 4 Comments »
October 16th, 2009 - Barbara Feiner
While it’s approaching 90° today, with gusts of hot Santa Ana winds, the last two days have been a different story: rain and blasts of cold air. In my home, this means it’s soup weather.
For a rustic appetizer that pairs beautifully with a variety of main courses, try our weekend recipe: Roasted Tomato Barley Soup. Prep time is only 10 minutes, while cook time is 40 minutes. Add an additional 25 minutes to roast the tomatoes before you prep the soup.
All of the ingredients should be available at your local natural and organic food store.
Roasted Tomato Barley Soup
Makes 8 servings
1 can (about 28 ounces) diced tomatoes, undrained
2 large onions, diced (about 2 cups)
2 cloves garlic, minced
2 tablespoons olive oil
4 cups chicken broth
2 stalks celery, diced (about 1 cup)
1/2 cup uncooked pearl barley
2 tablespoons chopped fresh parsley
- Heat oven to 425°F. Drain tomatoes, reserving the juice.
- Place the tomatoes, onions and garlic in a 17” x 11” roasting pan. Pour the oil over the vegetables, and toss to coat. Roast for 25 minutes.
- Place the roasted vegetables into a 3-quart saucepan. Stir in the reserved tomato juice, broth, celery and barley, and heat to a boil. Reduce the heat to low.
- Cover and cook for 35 minutes, or until the barley is tender. Stir in the parsley.
Recipe and photo courtesy of Swanson Organic Broth
Tags: barley, Organic Food, recipes, soup, tomatoes
Posted in Organic Food Recipes | 1 Comment »
October 11th, 2009 - Barbara Feiner
October is National Seafood Month, so we’re offering some buying and cooking tips from the experts at Bonefish Grill. Needless to say, we encourage you to shop for sustainable fish.
“We want to share our passion for exceptional fresh fish and seafood with our customers, whether at home or by serving them a wonderful meal at our restaurant,” says Tim Curci, the restaurant chain’s founder. Here are some of his suggestions:
Use Your Senses. If a fish smells “fishy,” don’t buy it—and don’t eat it. For whole, fresh fish, look for vivid gills and shiny skin or undamaged scales. A fresh fish will have elasticity to it. Press firmly on the skin, and it should quickly retake its original shape. It should also look freshly caught, not as though it has been abused. As a general rule, the whiter the fish, the milder it will taste. The deeper in color, the more robust flavor a fish will have.
Double Duty, Half the Work. Marinate your fish to add zesty flavors. Set aside some extra marinade to serve as a basting liquid when baking or broiling.
Remember the 10:1 Rule. When baking or grilling fish, cook the filet for 10 minutes per one inch of thickness at 400°F to 450°F. Flip the fish halfway through the cooking time.
Keep an Eye on Your Seafood. Oysters and clams require only 3 to 5 minutes of cooking time. Scallops and standard shrimp are fully cooked in 7 to 9 minutes; rock shrimp will be ready in just under four minutes.
12 Recipes from Our Blog
- Florida Flounder Sandwich with Lime and Sweet Onion Tartar Sauce
- Catfish with Peanut-Coconut Crust
- Halibut Kabobs with California Dried Plums and Bay Leaves
- Shrimp Chile Rellenos
- Spring Thyme Salmon
- Salmon Burgers with Dill Sauce
- Maple Wasabi Glazed Salmon
- Gremolata-Crusted Fish Fillets
- Graham-Crusted Fish Fillets
- Pepita-Crusted Halibut with Blood Orange Jicama Chutney
- Steamed Fish with Hot Oil
- Baja Fish Tacos with Mango Salsa
Photo courtesy of Bonefish Grill
Tags: Organic Food, recipes, seafood, sustainable fish
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October 10th, 2009 - Barbara Feiner
It’s been a cabbage-centric month here at OrganicAuthority. We’ve extolled the health benefits of organic cabbage and sauerkraut, and we’ve featured an Oktoberfest recipe for Creamy Sauerkraut with Chives.
Today’s recipe adds an Indian twist to the healthful vegetable. Each serving of Spiced Cabbage contains only 50 calories and provides 110% of your daily vitamin C requirement, as well as 3 g fiber.
The dish can be served on its own, but it pairs nicely with rice. Prep time is only 10 minutes, and all of the ingredients should be available at your local natural and organic food store.
Spiced Cabbage
Makes 4 servings
1/2 head of a medium cabbage
1 small onion (or half a medium one)
1 hot green chili pepper
3/4-inch piece fresh ginger
Olive oil spray
1/2 teaspoon turmeric powder
2 teaspoons shredded coconut
- Shred the cabbage very finely, and chop into small pieces.
- Finely chop the onion, pepper and ginger.
- Spray frying pan with oil. Add the onion, ginger and pepper. Fry for 30 seconds.
- Add the cabbage and turmeric. Fry at a high temperature for about 10 minutes, stirring constantly.
- Remove pan from heat, and stir in coconut.
Recipe courtesy of the CDC. Photo courtesy of:
Tags: cabbage, Organic Food, recipes
Posted in Organic Food Recipes | 1 Comment »
September 30th, 2009 - Barbara Feiner
You’ll make the most nutritious—and delicious—produce choices when you buy locally grown organic fruits and vegetables that are in season. It’s also the most economical way to shop the produce aisle.
Broccoli joins this month’s peak-season list, while cantaloupe, corn and peaches move off. As noted in Salads: 5 Must-Have Veggies:
Broccoli “contains phytochemicals, substances found in produce that can help prevent heart disease and certain types of cancer. Added nutrients include vitamins A, C and K, as well as calcium, folic acid and fiber.”
Here are the Centers for Disease Control and Prevention’s top peak-season choices:
- Apples
- Avocados
- Bananas
- Bell peppers
- Broccoli
- Carrots
- Eggplant
- Grapes
- Lettuce
- Onions
- Pears
- Sweet potatoes
Click here to find a farmer’s market near you.
Recipes to Inspire You
Tags: broccoli, farmers market, fruits, Organic Food, recipes, vegetables
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September 29th, 2009 - Barbara Feiner
Cabbage is a versatile vegetable that can be served hot or cold. Hundreds of varieties exist, from the common green and red cabbages to bok choy and Napa cabbage.
Available year-round, cabbage is one of the most inexpensive, yet nutrient-packed, produce choices. A half-cup serving of raw cabbage contains only 10 calories and provides 30% of your daily vitamin C requirement. A half cup of cooked cabbage contains 15 calories and provides 25% of your daily vitamin C requirement.
As with cauliflower, cabbage is a member of the Brassicaceae family, which also includes broccoli, kale, Brussels sprouts and collard greens. Research reveals these veggies have cancer-fighting properties.
When shopping for organic cabbage, choose a head that’s heavy for its size. Don’t buy heads that have discolored veins or worm damage. Stems should appear healthy and closely trimmed; avoid choosing a cabbage whose stem is dry or split.
When you arrive home, place cabbage in a plastic bag, and store it in your refrigerator’s vegetable bin. This helps protect its vitamin C content.
Don’t wash cabbage until you’re ready to use it. Once you cut into the head, store leftovers in a plastic bag, and use them within 48 hours.
5 Cabbage Recipes
- Salvadoran Pickled Cabbage
- Southern-Style Cole Slaw
- Mildly Spicy Red Cabbage
- Sweet & Sassy Vanilla Slaw
- Baja Fish Tacos with Mango Salsa
Tags: Brassicaceae, cabbage, cancer prevention, Organic Food, recipes, vegetables
Posted in Organic Food, Organic Food Recipes | 5 Comments »
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