October 11th, 2010 - Barbara Feiner
Americans consume 300 million sandwiches daily—roughly one per U.S. resident each day.
While we tend to think of the noble ’wich as lunch fare, Organic Sandwich Night is a great way for families to enjoy a nutritious dinner that requires minimal preparation.
The Dietary Guidelines for Americans recommend six 1-ounce servings of grain foods each day, half of which should come from whole grains—a goal many of us fail to meet. A dinnertime sandwich helps ensure you’re eating at least two of those servings.
Read More:Make Tonight an Organic Sandwich Night
October 9th, 2010 - Barbara Feiner
Before Paula Deen became a bestselling author and celebrity chef, she taught sons Jamie and Bobby how to cook at the family’s restaurant, aptly named The Lady & Sons.
The Savannah, GA-based eatery, which opened its doors in 1989, still specializes in Southern cuisine—from fried green tomatoes and fried chicken to crab stew and barbecued grouper. (Check out Paula’s recipe for Rustic Orange Eggs Benedict.)
The Deen brothers have since hosted the Food Network’s Road Tasted and written several cookbooks, including Y’all Come Eat and The Deen Bros. Take It Easy: Quick and Affordable Meals the Whole Family Will Love.
Read More:Crunchy Elvis Sandwich
August 30th, 2010 - Barbara Feiner
School is almost in session, so it’s time to “think outside the loaf,” according to registered dietitian Elizabeth Somer.
“Kids do get tired of the same old sandwiches,” says the visiting professor of exercise science at Willamette University in Salem, OR. She’s also the author of numerous books, including Age-Proof Your Body: Your Complete Guide to Looking and Feeling Younger.
A tortilla wrap is a great way to experiment with a variety of healthy ingredients, Somer says, and tortillas are a good choice for budget-conscious families.
Read More:PB&J Banana Burritos
June 23rd, 2010 - Scott Shaffer
Summer! Time for road trips and family vacations. But if you’re anything like me, it’s the time of the year that you feel the pull of fast-food restaurants. After all, they’re cheap, convenient, and filling, right?
Wrong. You might have heard that some McDonald’s toys were contaminated with cadmium, and Subway’s recent salmonella outbreak sickened at least 97 people. To me, dealing with food poisoning doesn’t seem cheap or convenient. As for filling, take a look at the Big Mac’s nutritional information and tell me if that’s what you want filling you or your family.
But don’t despair! There’s an easy and inexpensive solution: pack your own meals. It’s better for your body, your wallet, and the planet. If you do it right, it can be tastier, too! I’ve taken the initiative to compile some of our top recipes for road-trip-ready food.
- Grass-fed beef sandwiches with caramelized onions, horseradish cream, and arugula
- Simple organic egg salad
- Florida flounder sandwich with lime and sweet onion tartar sauce
- Easy organic coleslaw with dried cranberries
- Easy lentil salad with radicchio and veggies
- Spicy mango Asian salad
Enjoy your meals and your journey, and wave good-bye to fast food!
Read More:6 Easy, Healthy Recipes to Make for the Summer Road Trip
January 24th, 2007 - Barbara Feiner
Floribbean fare is one of today’s hottest restaurant trends, combining the flavors of Florida, the Caribbean and Cuba.
The following recipe comes from award-winning chef Aliza Green, author of Starting With Ingredients, in collaboration with Oso Sweet Onions. These sweet winter onions are grown in Chile between January and March.
The sandwich, with its tangy fresh lime and sweet-onion tartar sauce, will bring back memories of sand and surf. Pan-fried fish sandwiches are a beach-shack favorite in Florida. The crunchy crust of Japanese panko breadcrumbs holds in moisture so the fish is juicy inside. For those who love lime, increase the amount of juice to two limes.
Florida Flounder Sandwich With Lime and Sweet Onion Tartar Sauce
- 2 tablespoons each chopped parsley, green olives and pickle relish
- 2 hard-cooked eggs, peeled and chopped
- Juice and grated zest of 1 lime
- 1/2 cup finely diced Oso Sweet Onion
- 2 teaspoons dry mustard
- 1 teaspoon hot pepper sauce (optional)
- 3/4 cup mayonnaise
- Kosher salt and ground black pepper, to taste
- 2½ pounds lean, firm white fish fillet, such as flounder, halibut or cod, cut into 2- to 3-ounce pieces
- Salt and pepper to taste
- 2 eggs
- 1/4 cup milk
- 1 cup all-purpose flour
- 2 cups Japanese panko breadcrumbs or other breadcrumbs
- 1 cup vegetable oil (for frying)
- 2 long French baguettes or Italian breads, split open with some of soft insides removed
- 1 Oso Sweet Onion, thinly sliced
- 2 tomatoes, sliced
- Green leaf lettuce, separated into individual leaves, washed and dried
- For tartar sauce, stir all ingredients together and refrigerate.
- Season fish with salt and pepper. Lightly beat together eggs and milk. Set up three bowls: flour, egg mixture and half the panko.
- Dip each piece of fish into flour, shaking off excess. Next, dip into egg mixture, allowing excess liquid to drip off. Finally, dip in crumbs, coating well on all sides. (Add second half of panko to bowl, as needed, so crumbs stay dry.) Arrange fish on a waxed paper-lined baking tray and chill for at least 30 minutes or overnight.
- In large, heavy skillet, heat half the oil until shimmering. Lay fish pieces in oil without crowding, turning pieces as they brown. Fry until firm and well-browned, about 6 minutes; repeat with remaining fish.
- Drain and keep warm in 200ºF oven.
- Spread baguettes with tartar sauce on both sides. Arrange fish in single layer on each bread, top with onion, tomato and lettuce; close, cut in portions 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.
Read More:Florida Flounder Sandwich with Lime and Sweet Onion Tartar Sauce