If you want a new twist on an old favorite this chili recipe is a must! Grass-fed bison gives this chili a healthy lean twist that is really yummy. You can make this a day ahead, reheat, and serve. In fact it tastes better when the flavors are allowed to sit for at least one day. I have also made this chili with beer instead of wine, your choice! If you serve this for a large party, accompany it with a simple salad, like our Roasted Organic Beet Salad with Aged Goat Cheese Recipe.

This is my version of a spicy, ginger-flavored lemonade. Gingerroot is a pungent, moderately hot herb that enhances energy by increasing circulation throughout the body. Combined with a pinch of cayenne and vitamin C-rich lemon juice, this blend enlivens the senses, provides a rosy glow to the complexion, warms the body from head to toe, helps relieve indigestion, constipation, and motion sickness, and clears sinus and respiratory congestion. My Morning Power Shot will give you a bigger energy boost than you'd get from a shot of espresso - guaranteed! And with no caffeine jitters!

Looking for a great juice recipe? Then you will enjoy this pick me up Organic Blood Orange Juice Recipe that highlights the amazing taste of blood oranges.

Servings: 4-6

Ingredients:

2 cups of water
Coarse salt
1 cup quinoa
1 small shallot finely chopped
3 tablespoons of champagne vinegar
1/4 cup plus 3 tablespoons of extra virgin olive oil
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice 3/4 cup finely chopped fresh flat-leaf parsley, basil (or your favorite herbs)

Servings: 6

Ingredients:

¼ cup extra virgin olive oil
1 medium onion, coarsely chopped
2 -3 garlic cloves, peeled and coarsely chopped
1 leek, white and pale green parts coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
2 1/2 pounds of fresh organic tomatoes chopped
¼ cup flat leaf Italian parsley, chopped
1/4 cup chopped fresh marjoram
¼ cup milk
¼ red organic wine like a cabernet or syrah
¼ cup freshly grated Parmesan cheese
1/4-1/2 teaspoon of dried red peppers or more to taste, or 1 jalepeno chopped fine (seeds and vein removed if desired)
Salt and fresh ground black pepper
10oz Orecchiette pasta

The combination of potatoes and celery root (a knobby root also called celeriac) is a satisfying culinary classic. If you can't find celery root, feel free to replace it with your favorite root veggies, such as sweet parsnips and/or tangy turnips, along with a couple of peeled garlic cloves - all will yield excellent results. I've used traditional russet potatoes here, but use whatever potatoes you like, leaving the skins on if they are tender. This recipe is adapted from my first book, One-Pot Vegetarian Dishes. (This is a fall shoulder- or dormant-season recipe.)

Looking for a great juice recipe? Then you will enjoy this pick me up Organic Grapefruit Ginger Juice Recipe to get your morning started right.

Servings: 4

The cuisine of Spain is rapidly becoming more familiar to cooks and restaurant-goers. This dish marries a flavorful cut of beef from the shoulder with some typical Catalonian ingredients: oranges, olives, red wine, and bacon. Bitter oranges are traditional, but if you don't have access to a bitter orange, use a Valencia (juice) orange and a touch of lime juice for nearly the same flavor profile.

Servings: 8

Many supermarkets now carry a decent selection of "exotic" mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms though; they don't have the flavor and texture needed for this hearty soup.

INGREDIENTS:

Fondue:
1 fondue recipe or leftover fondue
¼ cup of cream
¼ cup of white wine

Caramelized Shallots:
2 – 3 tablespoons of butter
12 shallots sliced thin
Kosher Salt or Sea Salt
Pepper