If you’re squeamish about eating Brussels sprouts, we have the solution:
- Learn to prepare them in cheftastic ways.
- Add savory organic ingredients like lemon juice, fresh parsley and Parmesan cheese—three wonderful components of Tuscan cuisine.
Roasted Brussels Sprouts with Lemon and ParmesanOctober 5th, 2010 - Barbara FeinerRoast Some Organic Brussels SproutsOctober 4th, 2010 - Barbara Feiner
When I first started blogging for OrganicAuthority in November 2005, I posted The Story My Mother Doesn’t Want You to Read. I was gearing up for Thanksgiving, and I wanted to share my traumatic Brussels sprouts memories from childhood. (Apparently, the kids in the above photo are channeling my angst.)
Orange Cinnamon Breakfast BoostSeptember 30th, 2010 - Barbara Feiner
Orange juice “brings a sweet and tangy flavor to many recipes and provides a variety of nutrients to help maintain good health throughout the year,” says registered dietitian Kim Galeaz, coauthor of 4 Weeks to Maximum Immunity. She developed today’s super-easy breakfast recipe to help readers maintain a healthy immune system. All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy! Read More:Orange Cinnamon Breakfast BoostOrganic Blueberry-Mint LimeadeSeptember 25th, 2010 - Barbara Feiner
Fall may have arrived, but we’re going to endure triple-digit temperatures in Southern California next week. While water is the best way to stay hydrated, blueberry juice provides a special antioxidant-rich treat. Today’s recipe adds a blueberry twist to traditional limeade. All of the ingredients should be available at a well-stocked natural and organic food store. Note: For cocktail hour, check out our previously posted recipe for Organic Blueberry Mojitos. Read More:Organic Blueberry-Mint LimeadeOrganic Mushroom & Egg WrapSeptember 23rd, 2010 - Barbara Feiner
As we recently reported, white button mushrooms may play a role in preventing breast cancer, and they’ve long been considered a power food.
This dish is prepared in the microwave oven for grab-and-go convenience, and individual wraps can be stored in your refrigerator for up to 3 days. Make a batch on a Sunday, and you’ll have several inexpensive lunches to bring to work. Read More:Organic Mushroom & Egg WrapGreen Showdown: Parsley vs. CilantroSeptember 21st, 2010 - Barbara Feiner
For decades, American cooks relegated sprigs of parsley to throwaway garnishes on the sides of sad-looking dinner plates. More recently, herb-savvy cooks have recognized parsley’s clean, fresh flavor—an essential ingredient in dishes like Gremolata-Crusted Fish Fillets, Orange-Parsley Hummus and Braised Mushrooms with Herbs.
Organic Watermelon DippersSeptember 16th, 2010 - Barbara Feiner
Locally grown organic watermelons are on the way out. We’re fast approaching the tail end of peak season. While melons may be available year-round, know what you’re buying. The U.S. peak season runs from May to September. If you purchase a watermelon between October and April, odds are you’re buying an imported fruit that has traveled a long way to reach your table. This reduces freshness and increases your carbon footprint. Take advantage of the final 2010 bounty: September’s crops, which are grown primarily in Central California, Oklahoma and Texas. Today’s recipe will appeal to adults and children alike, and it’s a heart-healthy alternative to chips and pretzels. Also check out our recently posted recipes for Grilled Spicy Watermelon and Watermelon and Tomato Salad. Read More:Organic Watermelon DippersSpiced LemonadeSeptember 11th, 2010 - Barbara Feiner
A glass of freshly squeezed lemonade is one of summer’s culinary hallmarks. Unfortunately, ordering said glass at a restaurant can send you into a sugar coma. Most lemonades are sickeningly sweet, masking the true star of the classic beverage: tart lemons. As summer comes to a close, pick up some organic lemons at your local farmers’ market or natural/organic food store, and start squeezing. Cut the sweetener in standard recipes by 50%, and then tweak the drink to please your personal palate. Read More:Spiced LemonadeTurn Organic Wine into an Elegant SauceSeptember 6th, 2010 - Barbara Feiner
Drinking organic wine: a pleasurable way to help protect your heart. Cooking with organic wine: a quick way to add sophistication to any dish. One of the easiest, but underutilized, ways to glaze meat, fish and seafood, salads and veggies, and desserts is to make a wine reduction sauce. As the name implies, you’re simmering wine over a low heat until it reduces by half and becomes syrupy: Read More:Turn Organic Wine into an Elegant SauceGrilled Spicy WatermelonSeptember 4th, 2010 - Barbara Feiner
Planning a Labor Day barbecue? Transform sweet organic watermelon into a savory side dish with a Thai-inspired sauce. Grill watermelon wedges until they’re caramelized, drizzle them with the tangy sauce, and garnish with fresh organic cilantro. The recipe can accompany ribs, chicken or shrimp. All of the ingredients should be available at a well-stocked natural and organic food store. Enjoy! Read More:Grilled Spicy Watermelon |
Today’s recipe pairs them with organic eggs for a hearty breakfast burrito that would also make a delicious lunch or dinner entree. 
Cilantro
