Recipes!

Sides:

Chinese-style Broccoli

Grilled Garlic Scrapes

Kale Chips

Mango Salsa

Rice Pilaf

Spiced Collard Greens

Summer Salad with Fruit

Main dishes: 

Avocado Tacos

Bean Salad

Breakfast Pizza

India-inspired Chicken

Oven-baked Mac & Cheese

Parmesan Butternut Squash

Potato Gnocchi, Home-made

Sausage and Chickpea Stew with Marinara 

Spinach Lasagne 

Check out MOM’s Twitter feed @MOMsOrganicMrkt for near-daily healthy recipes for you and your family!

More:

Beet and Apple Salad with Horseradish Vinaigrette

Ingredients:

• 2.5 lbs. of large beets, unpeeled
• 4 oz. of red wine vinegar
• 2 oz. of sugar
• 4 cups of water
• 1 lb. of apples, cored

1. Boil the beets, water, red wine vinegar, and sugar until tender.
2. Shock the beets to cool under cold running water.
3. Slice the beets and apple to look like French fries, and reserve.

Dressing:

• 1 tbsp. of dijon mustard
• 2 tbsp. of horseradish
• 2 oz. raspberry vinegar
• 6 oz. olive oil
• salt & pepper to taste
• 2 green onion stalks, sliced thin

1. Combine the first three ingredients into a mixing bowl and incorporate. While whisking continuously, slowly pour in the olive oil and start to create an emulsion.
2. Finish the dressing by seasoning it with salt & pepper to taste.
3. Combine with the beets and apples to finish of the salad.
4. Top with green onions and enjoy!

Gazpacho Soup

• 3 vine tomatoes, chopped
• 1 cup yellow bell peppers, chopped
• 1 cup red bell peppers, chopped
• ¾ cup papaya, chopped and seeded
• ½ cucumber, chopped
• 2 garlic cloves, peeled
• 2 medium sized shallots, chopped
• 3 tbsp. water
• 1 tbsp. lime juice
• 1 tbsp. sherry vinegar
• 2 tbsps. olive oil
• salt & pepper to taste

1. Place all of the ingredients into a blender and process until it reaches your desired consistency.
2. The gazpacho should be seasoned after being processed down.

Stuffed Grilled Mini Sweet Peppers

• 1 package mini sweet peppers
• 1 cup goat or riccota cheese
• 1 tbsp. thyme, chopped
• 1 tbsp. rosemary chopped

1. Slice the tops off of the peppers, and remove the seeds and pith (save the tops).
2. Mix the chopped herbs with the cheese of choice.
3. Stuff the peppers with the herbed cheese, and place the tops back on the peppers.
4. Warm the grill to medium heat. For best results I used a muffin tin, this way all of the cheese doesn’t run out of the pepper while cooking.
5. Place peppers in the tin, grill them for about 12-18 minutes or until desired texture is reached.
6. Let cool for a couple of minutes and enjoy!

Snap Pea Stir Fry

• 1 lb. snap peas cut in half
• 1 cup carrots shredded
• 1 cup baby bok choy, thinly sliced
• ½ cup celery, thin shredded
• ½ cup daikon, shredded
• ½ cup red pepper, thinly slice
• ½ cup yellow onion, thinly sliced
• 1 clove garlic, chopped
• 2 tbsp. ginger, chopped
• 3 tbsp. vegetable oil
• 1 tbsp. Sesame oil
• 1 tbsp. of Soy sauce
• 1 tbsp. Sesame seeds
• Salt & Pepper to taste

1. Over medium high heat warm a large sauté pan or wok, make sure to have all ingredients ready to go.
2. First add the vegetable oil to the pan and let it heat up, oil will have a high gloss look when ready (don’t let the oil smoke).
3. Add the ginger, garlic, carrots, onion and daikon to the pan, mix ingredients together.
4. When the garlic is starting to brown about 2-3 minutes, add the remaining ingredients as well as the Sesame oil, mix together to combine all of the flavors.
5. When the carrots are al dente the stir fry is ready.
6. Season the dish with salt, and pepper.

Spicy Pickled Cabbage

• water as needed
• 2 cabbages washed and cut into strips
• ½ – 1 cup of sea salt
• 1 tbsp. of garlic, chopped
• 1 tbsp. ginger, chopped
• 1 chile or pepper, sliced
• ½ Daikon Radish, julienned
• ¼ cup Red Pepper Flakes
• 2 tbsp. of sugar
• 5 scallions, sliced
• 1-2 tbsp. Fish Sauce (optional)
• 1-2 air tight jars

1. Mix cabbage and salt together, add water to cover- soak cabbage submerged for 6-8 hours.
2. Remove cabbage and rinse with cold water, making sure to get excess liquid out as possible.
3. Mix the remaining ingredients together with soaked cabbage, let soak for 10-15 minutes.
4. Place the cabbage mixture into the jars as desired.  Let pickled mixture ferment in a cool part of the kitchen for 2-3 days before using or storing.

This recipe is flexible with multiple ingredients- to enhance the flavor, adjust and add as necessary. 

Banana Cream Pie

• 1 box Dr. Oetker Organic Banana Pudding mix
• 2-3 bananas sliced-  1/4 inch thick
• vanilla wafers as needed
• Arrowhead Mills Graham Cracker Pie Crust
• fresh strawberries sliced (optional)
• whipped cream to top

1. Make the pudding as instructed.
2. Layer the bottom of the graham cracker crust with bananas, pour the mix over the top and let set.
3. Lay more sliced bananas, and a layer of the strawberries followed by vanilla wafers.
4. Refrigerate for about 45 minutes, slice and top with whipped cream.
5. Enjoy!

Fresh Fruit Salad

• 8 oz. strawberries, rinsed and quartered
• 3 kiwis, peeled and sliced
• 6 oz. raspberries, rinsed
• 2 mangoes, peeled and cut in pieces
• 8 oz. blueberries, rinsed
• 2 pink lady apples, peeled and sliced
• 2 bananas, sliced
• 2 oranges, peeled and segmented
• 1 lime for juice

1. Wash fruit, peel and cut into desired size peices.
2. Combine all of the ingredients into a bowl and toss to incorporate all of the fruit together.
3. Add the juice of the lime to keep the fruit from discoloring and to add a little acid to the flavor.
4. Enjoy!

Chocolate Covered Strawberries

• 1 lb. fresh strawberries
• 16 oz. Chocolove or Equal Exchange milk chocolate

1. Boil water in a double boiler, add chocolate and slowly melt. The key is to keep the chocolate semi cool to avoid clumping of product.
2. Once melted, simply dip the strawberries into the chocolate. Toothpicks are useful. Place on a wax lined sheet pan to cool.
3. Enjoy!

Roasted Red Pepper Soup

• 5 large red peppers cut in half seeded
• 4 large heirloom tomatoes, cored and quartered
• 8 large garlic cloves, still in their skins
• 3 large shallots, peeled and halved
• 2 1/2 cups low sodium chicken stock, plus more if needed
• 1/4 teaspoon pimenton (smoked paprika)
• 1 small bunch fresh cilantro, well washed
• 1 splash sherry vinegar
• 2 small ears sweet corn, cut from the cob
• 2 teaspoons fresh thyme leaves, finely minced
• 1/2 shallot, finely minced
• 1 tablespoon sherry vinegar
• 1/4 cup crumbled feta cheese
• EV olive oil
• Kosher salt and black pepper to taste

Preheat the oven to 425˚F

1. Toss the pepper halves, tomato quarters, halved shallots and garlic cloves in a large bowl, drizzle with olive oil, season with salt and pepper and toss with your hands to coat. Place them all in a single layer, skin side up in a large roasting pan.
2. Place the pan in the oven and roast for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the shallots and garlic at this point, if they are nice and soft, remove from the pan and reserve.
3. At the one hour mark, remove the pan, peel the charred skin from the tomatoes and peppers, and squeeze the garlic cloves from their skins.
4. Place the skinned tomatoes, peppers, garlic and shallots in a medium pot with the pimento and chicken stock, bring to a boil, then lower the heat to medium and cook, uncovered, for about 15 minutes.
5. In small batches puree the soup in a blender to the desired consistency.
6. Finely chop the cilantro and place into a bowl, whisk in enough EVOO to make cilantro oil, add a splash of sherry vinegar, and salt and pepper to taste.  Whisk together, drizzle over red pepper soup as a garnish and for flavor.

Roasted Heirloom Potatoes

• 2 pints fingerling potatoes
• 2 sprigs fresh rosemary
• 2 to 3 sprigs fresh sage
• 3 sprigs fresh thyme
• 6 cloves garlic, left unpeeled
• 2 shallots, thinly sliced
• 3 tablespoons extra-virgin olive oil, plus for sheet pan
• Salt and pepper

Preheat the oven to 400˚F

1. Boil water. Add potatoes and cook for 5 minutes. Remove potatoes from heat and cool under cold running water for 2 minutes. Slice potatoes in half.
2. Preheat oven to 400˚F and place a baking sheet inside to warm.
3. Combine potatoes, rosemary, sage, thyme, shallots and garlic in a bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and roast for 10 minutes, or until crispy on outside and tender on inside.

Garlicky Grape Tomato Salad

• 2 cups grape tomatoes
• 3 garlic cloves, minced
• 1-1/2 teaspoons minced fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon olive oil, divided
• 1/4 cup soft whole wheat bread crumbs
• 1/4 cup crumbled feta cheese                                                                                                                                                        Preheat the oven to 425˚F

1. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper. Add 1/2 teaspoon oil; toss to coat. Transfer to a 3-cup baking dish coated with cooking spray.
2. Bake at 425˚F for 15 minutes. Combine bread crumbs and remaining oil; sprinkle over the top. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is softened and tomatoes are tender.

Avocado and Grapefruit Salad

• 2 grapefruits, peeled whole
• 1 ripe avocado, peeled, pitted, sliced
• ½ small head red lettuce, leaves torn in pieces
• ¼ cup nonfat plain yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• Salt and black pepper, to taste

1. Segment the grapefruits: once peeled, use a small knife to gently slice each segment of fruit out of the sections. Combine with avocado and lettuce in a medium bowl; set aside.
2. In a small bowl, whisk together yogurt, mustard, honey, and seasonings. Pour over grapefruit mixture; toss gently and serve.

Ingredients:

• 10-12 ounces Tatsoi leaves
• sesame seeds Toasted

Dressing Ingredients:

• 2 tablespoons of soy sauce or Tamari
• 1 tablespoon of rice vinegar
• 1 teaspoon grated ginger root
• 1 teaspoon sugar
• 1/2 teaspoon Sriracha/ Hot sauce
• fresh black pepper to taste

1. Bring a large pot of salted water to a boil, and fill another bowl with cold water and, ice cubes. Rinse Tatsoi leaves and cut into thick strips, place into boiling water for exactly one minute. Drain immediately into colander and dump into ice bath.
2. While Tatsoi is in ice bath, get a plastic bowl with a tight fitting lid large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator for 2 hrs, turning bowl over a few times so Tatsoi remains coated with the dressing.

Avocado, Tomato and Mango Salsa

• 1 mango – peeled, seeded and diced
• 1 avocado – peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Asparagus with Lemon and Butter

• 4 pounds medium to large asparagus, trimmed
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Peel lower half to two thirds of each asparagus stalk with a vegetable peeler.
2. Cook asparagus in a wide pot of boiling salted water, uncovered, until just tender, 3-5 minutes.
3. Drain well in a colander, then return to pot and toss with butter, lemon juice, salt, and pepper.
   

Fresh Cranberry Relish

• 16 ounces fresh cranberries, rinsed
• 2 cups granulated sugar
• 1/2 cup cranberry juice
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest

1. Combine all the ingredients in a saucepan and stir well. Cook over medium heat until the berries pop open, about 10 minutes.
2. Skim the foam off the surface with a spoon and discard. Cool to room temperature.
3. Refrigerate, covered, up to 3 months.

Classic Potato Gratin                                                                                                                      Serves six to eight

• 2 lbs. Yukon Gold or russet potatoes, peeled
• 3 cups whipping or heavy cream
• 2 cloves garlic, peeled and smashed
• ¾ cup finely shredded Gruyère
• Generous pinch of freshly grated nutmeg
• 1 tsp kosher salt
• ¹/₈ tsp freshly ground black pepper

Preheat oven to 400°F

1. Using a knife or a mandolin cut the potatoes into ¹/₈-inch slices (no thicker).
2. Place potatoes in a large heavy-based saucepan, add cream, salt, pepper, nutmeg, and garlic.  Heat the mixture over medium-high heat until the cream is boiling, stirring occasionally.
3. One the cream boils, pour the mixture into a 2-½- or 3-qt. baking dish.  Remove and discard the garlic cloves.  Shake the dish a bit to let the slices settle, sprinkle the surface with cheese.
4. Bake until the top is deep golden brown, the cream should be thick, and the potatoes tender when pierced with a knife, about 40 minutes.  If the dish looks like it has too much liquid, it is alright.  It will set and thicken a bit more as it cools.
5. Before serving, let the potatoes cool until they’re very warm, but not hot (at least 15 minutes) or serve them at room temperature.

Ribbon Asparagus Salad with Lemon and Parmesan                                                     Everything is to taste, so as you go along taste to make sure you’re getting all the flavors you want.

• ¼ cup pine nuts or sliced almonds, toasted and cooled
• 1 lb. asparagus, rinsed
• 1 to 2 ounces Parmesan cheese
• 1 lemon, halved
• Freshly ground black pepper
• Coarse salt
• Olive oil

1. Lay a single stalk on its side on a cutting board.  Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand.  Discard the tough ends once you’re done peeling.  Repeat with remaining asparagus, a third of the remaining bundle at a time.
2. Gently pile your ribbons on a medium-sized serving platter.  Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper.
3. Toss gently and then sprinkle the Parmesan over the asparagus.  Dress with some toasted nuts.  Eat immediately.

Kabocha French Lentil Soup                                                                                                      Serves 4-6

• 1 kabocha or other dark orange winter squash (1 ½ lbs.)
• 6 ½ cup water
• 1 tablespoon olive oil
• ¼ cup olive oil
• 1 yellow onion diced
• 1 cup green lentils, rinsed
• 1 leek, sliced into moons
• 5 coin size ginger crushed
• 1 fennel bulb diced
• 1 whole star anise
• 1 teaspoon sea salt or to taste
•  Red pepper flakes to taste (optional)

Preheat oven to 425°F

1. Cut the squash in half and remove the seeds.  Oil and salt the squash, roast cut side down with the ½ cup of water poured into the pan.  Roast until tender, about 35 to 45 minutes.  When cool enough scoop out cooked squash and set aside.
2. In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water.  Simmer until tender, about 30 minutes.
3. In a large stockpot add the olive oil, onion, leeks, fennel and salt.  Cook covered over low heat until vegetables soften, 7 – 10 minutes.
4. Remove the star anise and ginger from the lentils, add the lentils with the broth, and squash to the vegetables in the stock pot.  Stir and cook for another 15 minutes, allowing the flavors to blend. Taste and adjust the seasoning here with more salt if needed, add pepper flakes if necessary to taste.

Tossed Apple Salad w/ Toasted Walnuts, Bleu Cheese and Pomegranate Vinaigrette

Pomegranate Vinaigrette:

• ¼ cup pomegranate molasses
• 2 tbsp red wine vinegar
• 1 heaping tbsp Dijon mustard
• 1 tbsp honey, or more to taste
• Salt
• Freshly ground black pepper
• ¾ cup extra-virgin olive oil

Salad:

• 6 gala apples, leave skin on and remove core, cut into ½-inch dice
• 2 cups of baby spinach
• 2 heads of endive, thinly sliced
• 1 cup of toasted coarsely chopped walnuts
• ¾ pound of blue cheese, crumbled
• salt
• freshly ground black pepper

1. Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl.  Slowly whisk in the olive oil until emulsified.
2. In a separate bowl, combine the apples, spinach, endive, walnuts and blue cheese.
3. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

Butternut Squash Pancakes

• 1 small butternut squash
• 1 egg
• 1 egg white
• ½ cup of milk
• 2 cups of whole wheat pastry flour
• 2 tsp. of baking powder
• ½ tsp. of ground cinnamon
• ¼ tsp. of ground cloves
• 1 tbsp. of vegetable oil

Preheat oven 350ºF

1. Cut squash in half, and remove seeds with a spoon.
2. Bake squash in a roasting pan until tender about 30-40 minutes.
3. Scoop out squash with a spoon and cool.  Mash squash with a fork.
4. In a bowl, combine the wet ingredients: squash, eggs and milk.
5. In a separate bowl combine the dry ingredients: flour, baking powder, cinnamon and cloves.  Add the dry ingredients to the wet ingredients and mix well.  Let stand 20 minutes.
6. Heat the oil to medium high heat in a nonstick pan.
7. Pour or ladle batter into the pan and cook 3 minutes per side.

Caramelized Onion Tart

• 2 tbsp. of butter
• 1 medium-large yellow onion, thinly sliced
• 1 tsp. of fresh lemon thyme leaves
• 1 tsp. of sugar
• ¼ tsp. of salt
• freshly ground black pepper to taste
• ½ cup of ricotta cheese
• 1 egg yolk
• 1 sheet of frozen puff pastry, thawed
• ¼ cup of shredded parmesan cheese
• parsley, minced

Preheat the oven to 350°F

1. In a medium saucepan over medium heat, melt the butter.
2. Add the sliced onion, thyme, sugar, salt and pepper.  Cook, stirring occasionally, until the onions have fully caramelized and are golden brown in color, about 20-25 minutes.  Remove from the heat and set aside.
3. In a small bowl whisk together the ricotta and egg yolk until smooth.
4. To assemble the tart, lay the puff pastry sheet on a baking sheet and fold in each edge about 1 inch.
5. Spread the ricotta mixture over the puff pastry and sprinkle about half of the Parmesan cheese over the ricotta mixture.
6. Layer the caramelized onions evenly over the ricotta mixture.  Top with the remaining Parmesan.
7. Bake 25-30 minutes, until the puff pastry is golden and baked through.  Garnish with fresh parsley, if desired.  Slice into squares or rectangles and serve warm.

Lemon Thyme Drops                                                                                                         Makes about 5 dozen

• 1½ cups of granulated sugar
• 1 cup of butter, softened
• 2 eggs
• 2¾ cups of all-purpose flour
• 2 tsp. of baking powder
• ¹/₈  tsp. of salt
• 3-4 tbsp. of lemon thyme leaves, chopped
• 1 tbsp. of lemon peel, grated

Preheat oven to 350°F

1. Combine butter and sugar using an electric mixer until well blended.  Beat in eggs until smooth.
2. Add flour, baking powder, salt, lemon thyme and lemon peel.
3. Mix well.  Shape dough into walnut sized balls.  Place balls on un-greased baking sheet.
4. Bake at 350°F until edges begin to turn brown.

Lemon Tea Cake
This subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack.             Serves 10 servings (serving size: 1 slice)

• ¾ cups of granulated sugar
• 5 tbsp. of butter, softened
• ½ tsp. of vanilla extract
• 2 eggs
• 1¾ cups of all-purpose flour
• 1 tsp. of baking powder
• ¼ tsp. of baking soda
• ¼ tsp. of salt
• 1 cup of plain fat-free yogurt
• 2 tbsp. of fresh lemon thyme leaves, chopped
• Cooking spray

Preheat oven to 350°F

1. To prepare cake, beat granulated sugar, butter, and ½ teaspoon vanilla at medium speed of a mixer until well blended (about 5 minutes).
2. Add egg and egg white, 1 at a time; beat well after each addition.
3. Combine flour, baking powder, baking soda, and salt; stir well and add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.  Stir in lemon thyme.
4. Pour the batter into an 8-inch loaf pan coated with cooking spray.  Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.
5. Cool in pan 20 minutes on a wire rack; remove from pan.
6. Cool completely on wire rack.

Roasted Acorn Squash with Chile Vinaigrette

• 2 acorn squash
• ½ tsp. of black pepper
• 1 tsp. of salt
• 6 tbsp. of olive oil
• 1 garlic clove
• 1 ½ tbsp. of fresh lime juice
• 1-2 tbsp. of hot chiles w/ seeds, chopped finely
• 2 tbsp. of cilantro, chopped

1. Cut the acorn squash in half and discard the seeds.  Proceed to quarter the squash.
2. In a bowl combine the quartered squash, 2 tbsp olive oil, ½ of the black pepper, ½ the salt and toss.
3. Place in a roasting pan and bake 25-35 minutes, or until tender.
4. While the squash roasts, mince the garlic to a paste with the remaining salt.
5. Transfer to a bowl and whisk in lime juice, chile(to taste), cilantro and remaining ¼ cup of olive oil until combined.
6. Transfer squash to a serving dish, drizzle with dressing and garnish with Cilantro sprigs.